CEBU CHERISH SCHOOL, INC.

Waling-Waling St., Capitol Site, Cebu City, Philippines

Weekly Learning Plan in

TLE 10
Date: August 7-11 Schedule: 8:50 – 9:40 Teacher: Ms. Kimberly Datchile

1. The students demonstrates understanding of commercial poultry, spoilage of

CONTENT STANDARD
poultry meat and storage of poultry and game
1.1 The students demonstrate understanding of preparation and cooking of meaty and
poultry and methods of cooking meat and poultry

1. The learner applies the principles and methods in preparing and cooking poultry
and meat
PERFORMANCE 1.1 The learner prepares delicious, palatable, appetizing poultry and meat recipes
STANDARD 1.2 The learner demonstrates the methods and techniques in preparing and cooking
poultry and meat
1.3 The learner creates variety and unique poultry and dishes

I. SUBJECT MATTER
A. TOPIC : CHAPTER 3: Cooking Poultry and Meat
Lesson 1: Identifying Poultry and Game
Lesson 2: Purchasing, Handling, and Storing Meat
Lesson 3: Preparing and Cooking Poultry and Meat
B. TIME ALLOTMENT : 50 minutes
C. REFERENCES : Technology and Livelihood Education 10 PHOENIX 2017 Edition
(pages 33-53)
D. INSTRUCTIONAL MATERIALS : PowerPoint Presentation, Textbook, Videos, Pictures

II. LEARNING OBJECTIVES

At the end of the lesson, the class will be able to:
a. Explain what is commercial cooking
b. Identify factors that causes spoilage of poultry meat
c. Demonstrate the methods and techniques in preparing and cooking poultry and meat
d. Create dishes out of meat and poultry
e. Assess quality recipes of meat and poultry

III. LESSON PROPER

Stimulating Activity
Day 1. The teacher will show some pictures (4 pics one word) about the different types of poultry and
game. Let the students analyze the picture and guess what it is all about. The answers of the
students will be the basis to introduce the lesson.

Actual Activity
Day 2-3. The teacher will show an illustration of the beef cuts, veal cuts, and pork cuts. Let the
students identify the different meat cuts. Then ask the following questions:
  What are primal cuts? What are the most common cuts of beef? How do you know
if the beef cuts are fresh?
 How would you describe a veal? How would you differentiate a veal cut from a beef
cut?
 What is the best cut of pork? If you are asked to buy pork in the market, what
would you look for in pork meal?
 Are there other kinds of meat that you eat or know? Are you familiar with lamb?

Follow-up Activity
Day 4-5. Collaborative Activity
In a group of three, prepare a special, delicious, and appetizing poultry and meat recipe that is not included
in the textbook. Discuss with your groupmates what recipe you want to make. List down the ingredients and proper
procedure.

IV. ASSESSMENT
A. Diagnostic
1. What do you like in poultry? What do you usually eat?
2. Do you always crave for meat? How would you feel if you have not eaten meat for two days?
3. What is commercial cooking?
4. What are the different factors that causes spoilage of poultry meat?
5. What are the principles and methods in cooking meat and poultry?
6. What are the different cooking basics recipes and techniques?

B. Formative (Evaluation)
Answer the assessment page 39, 45, and 53 in your TLE 10 textbook

C. Performance Task
A. You and your group mates are graduating students of Culinary Arts. You are asked by the College
Dean to cook and prepare main courses like meat for their five guest who are administrators. Your
challenge is to prepare special, delicious, and appetizing meat and courses to suit the taste of the
guests. The standards are specified in the rubrics below.

CRITERIA FOR GRADING

Criteria 5-4 3 2 Score

Presentation/Platin The presentation The presentation The presentation
g is appetizing and is appetizing, is dull and
attractive. Food neat, and unattractive.
contains attractive to There are no
garnishes. It is some extent garnishes on
very creative. food is garnished food. It lacks
sparingly. It is neatness and
somewhat creativity.
creative.

Taste/Flavor The taste is The taste is The taste is bland

 delicious, delicious and and not
flavorful, and flavor is palatable, lacking
well blended. somewhat in flavor.
blended.

Appropriateness of All courses are Only meat Courses are not

the recipes appropriate for course is appropriate to
the guests. appropriate for the guests.
the guests.
Safety and The The The
cleanliness demonstration is demonstration is demonstration is
consistent in somewhat not consistent in
following safety consistent in following safety
measures in following safety measures in
cooking-with measures in cooking-not
proper cooking cooking- wearing proper
attire, very incomplete attire dirty and
orderly and very cooking attire, messy.
clean. orderly and
clean.
Total

V. ASSIGNMENT