Detailed Lesson Plan in Home Economics

(Cookery 10)
Selecting and Purchasing Poultry

I. Objectives

At the end of the 1 hour period, the Grade10 students should be able to:

a. discuss on how to select and purchase poultry;

b. explain the relevance on selecting and purchasing poultry; and
c. determine the importance on selecting and purchasing poultry in our daily life.

II. Subject Matter

A. Topic: Selecting and Purchasing Poultry
B. Reference: DEPED Cookery 10 Learning Module
C. Materials/Equipment: laptop, power point presentation, module, worksheets,
activity sheets.

III. Procedure

Teacher’s Activity Student’s Activity

A. Preliminary
Activities

1. Prayer Let us put ourselves in the (Students will greet and pray)
presence of the Lord for a
prayer

Good morning class. Good morning Ma’am, Good morning

classmates it’s nice to see you today.

2. Checking of I would like to

attendance welcome you in our We are also equally glad of your quality
today’s session. Before time to be spent for our learning today.
we start our lesson,
let’s check the
attendance by
answering the google
form provided.

I’m glad to know that most of

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 you are present today for our
session.

It feels good that all of you

are ready to embrace the new
learning’s and knowledge are
prepared for you today.

Energizer Showing a video clip about Chair Students will able to follow the
One Fitness demonstration on the video clip.
(https:youtu.be/yqSJ0nOI_0)

3. Review Class, are you ready now? Yes

Video (https://youtu.be/ Students will analyze the video.

Presentation ZtOmZROo9AE)
Answer:
What is the video all about? How to reconstituting soups and sauces

4.Motivation What is the picture all about? Students will analyze the picture
presented to them.
Picture Analysis
Possible Answer:
 Different Kinds of Poultry

B. Activity Make your own Venn Diagram Students will answers based on
about selecting and purchasing their ideas/insights.
Venn Diagram poultry.

C. Analysis Let just check your ideas Students will share their
about selecting and ideas/insights based on their
purchasing poultry knowledge on the selecting and
purchasing poultry.

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 1. How did you find the The activity was easy and well good.
activity? Does it stimulate
your curiosity?

2. Why is it important to Yes, so that we could aware and have an

select and purchase poultry? idea.

3. What is the activity all The activity is all about selecting and
about? purchasing poultry.

(Evaluate the answer of the Summarization of all answers based on

students and elaborate their all the ideas presented.
answers)

E. Abstraction Overview Poultry consumption in the Philippines

has increased remarkably in the last
decade. This is evident in the popularity
of chicken dishes in restaurants all over
the country.

Poultry refers to several kinds of fowl

that are used as food and the term
includes chicken, turkey, duck, pigeon,
and quail. These are usually
domesticated raised mainly for meat
and/or eggs. Birds such as smites that are
hunted for food are games.

Classification of Poultry and

Games

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Chickens and other poultry may be
divided into classes which are essentially
of the same physical characteristics
associated with age, sex, live weight
and/or breed.

1. Broiler or Fryer. A broiler or fryer is

young chicken, usually 9 to 12 weeks of
age, of either sex, is tender-meat with
soft, pliable, smooth textured skin.

2. Roaster. A roaster is usually 5 to 6

months of age.

3. Capon. A capon is a surgically

desexed male chicken usually under 8
months of age.

4. Stag. A stag is a male chicken, usually

under 10 months of age, with coarse skin,
with somewhat toughened and darkened
flesh.

5. Hen or Stewing Chicken. It is a mature

female chicken which is usually more
than 10 months of age. It can also be a
culled layer.

6. Cock or Rooster. It is a mature male

chicken with coarse skin, toughened and
darkened meat and hardened breastbone
tip.

7. Jumbo Broiler. This is a large chicken

about 4 kg. dressed weight which are on
sale especially during the Christmas
holiday.

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Other Poultry 1. Peking duck. This is a breed of duck
that originated from China and is noted
for its tender and flavorful meat.

2. Duck or Itik is available and popular in

many towns of Rizal as fried itik.

3. Squab. This is a young immature

pigeon of either sex and has extra tender
meat.

Selecting Good Quality Poultry 1. Live Poultry

and Game a. It has clear eyes.
b. A young chicken has fine and soft feet.
If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft
in younger chicken and thick in older
one.
d. Small feathers indicate that the
chicken is young.

2. Whole Poultry. These are slaughtered

birds that have been bled and de-
feathered.
a. Their head, feet and viscera are still
intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and
show no cuts, scars or missing skin.

3. Dressed Poultry. These are slaughtered

birds that have been bled, defeathered,
and the visceral organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery

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 4. Ready-to-Cook. The dressed birds may
be cut up and marinated or seasoned.

5. Poultry Parts. Several pieces of a

single poultry part are usually packed in
one carton, wrapped and chilled or
frozen. The various poultry parts are
divided into any of the following:
a. dark meat – drumsticks, thighs, wings,
neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and hear

E. Application Concept Map Students will answer based on their

understanding all about the lesson.
Concept Map Make a concept map about
selecting and purchasing
poultry.

F. Valuing Did you learn something Yes

today?

Students will create an answer based on

their understanding about the topic.

Why we need to consider when We need to consider so that we could

we selecting and purchasing aware on it.
poultry?

What will happen if we did not It will be a waste of money to the

correctly select and purchase consumer.
the poultry?

How will you share your Family, relatives and friends

insights? And to whom?

Will you apply it to your daily Yes

life?

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IV. Evaluation

I. True/False

Direction: Read and understand the questions carefully. Select True if the statement
is correct, select False if the statement is incorrect.

1. Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or
frozen.
2. An old chicken has fine and soft feet.
3. A broiler or fryer is young chicken, usually 12 to 15 weeks of age, of either sex, is tender-meat
with soft, pliable, smooth textured skin.
4. This is a large chicken about 4 kg. dressed weight which are on sale especially during the
Christmas holiday.
5. A roaster is usually 6 to 7 months of age.
6. These are slaughtered birds that have been bled, defeathered, and the visceral organs are
removed.
7. The dressed birds may be cut up and marinated or seasoned.
8. Duck or Itik is available and popular in many towns of Rizal as fried itik.
9. This is a young immature pigeon of either sex and has extra tender meat.
10. The bone at the tip of the breast is soft in younger chicken and thick in older one.

Answer Key:
1. True
2. False
3. False
4. True
5. False
6. True
7. True
8. True
9. True
10, True

V. Assignment:

Based on our discussion, make a reflection paper about selecting and purchasing poultry.