Don Mariano Marcos Memorial State University

South La Union Campus

COLLEGE OF EDUCATION
Agoo, La Union

DETAILED LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY GRADE 10
I. Objectives
At the end of the lesson, the students should be able to:
a. Discuss the different types of cooking method for poultry
b. Explain the difference between moist heat method and dry heat method for cooking
poultry
c. Cite the examples of the different types of cooking methods for poultry
II. Subject Matter
Topic: Cooking Methods for Poultry
References: Integrated Learning and Living in the 21st Century Worktext 10
Tools/materials/equipment: Laptop, Google Meet, PowerPoint

III. Procedure:

Teacher's Activity Students' Activity

A. Preliminary Activities
a. Prayer
b. Greetings
c. Checking of attendance

B. Motivation
Before we start our discussion for the new
lesson. I had prepared here a game. Let’s
have a short game called Family Feud.

Are you familiar with this game class? Yes, Ma’am

In this game. I have here one category about

Meat cooking method. As you can see, we
have here 10 blank column spaces and each
number has its corresponding answer and
points. Anyone who gained the highest point
is the winner of our activity.

Lastly, If, you know the answer you can click

our virtual raised hand button to be
recognized.

Are you ready class? Yes, Ma’am

(The students will be playing)

Did you enjoy our game class? Yes, Ma’am

What are the words you encountered Ma’am, we have the poaching, simmering,
earlier? boiling, braising and steaming.

Yes! Thank you! What else? Ma’am, we have the words roasting,
sauteing, stir-frying, deep-frying and grilling.

So, based on the words you encountered Ma’am, I think our lesson for today is about
earlier in our game. What do you think Cooking Methods?
class is our next lesson for today?

Very good class! Our lesson for today is all

about Cooking Method for Poultry

C. Lesson Proper

Anyways, what comes first to your mind Ma’am, this are the process in cooking
when we say Cooking Method for Poultry? poultry meats.

Ma’am, this method makes the poultry meat

Okay, Very Good! What else? easy to cook.

Very good Class

In cooking poultry meat we have 2 methods.

We have the moist-heat method and dry heat
method.

We will discuss first method which is the

moist-heat

Kindly read the definition Leah

Thank you! Leah

Yes, Moist-heat cooking preserves and adds
moisture to food during the cooking process
by using liquids such as water, broth, wine or
even juice. This makes it the perfect type of
cooking for softening tough fibers.
So, we have the different types of Moist-Heat
cooking method. Let me introduce to you class
the first type which is Poaching.
Poaching means, can you please read the
meaning Andrea?
Okay! Example of poaching is this one
What do we call this one class?
What do you think class is the difference
between poached and boiled egg?
Moist-heat cooking methods use water,
liquid or steam to transfer heat to food.
Common moist-heat cooking methods
include the poaching, simmering, boiling,
braising and steaming.
Poaching involves partially or
fully submerging food into water
or another liquid between the
temperatures of 70–82°C. Water
at this temperature is hotter than
scalding but is not vigorously
bubbling like boiling water.
Ma’am, poached egg
Ma’am, I think the difference between the
two eggs is, poached egg are slightly cooked
wherein the egg yolk is still fluid while boiled
egg are fully cooked because the egg yolk and
the white part of the egg are moist and solid.
Okay! Very good!
Another example is this one

We have the poached chicken in lemon served

as an entrée dish which it's rustic, comforting
and familiar, perfect after a long day of work
and can be serve it over some greens or pair it
with a side of greens.

Another one is

A poached turkey breast pairs perfectly with

harissa roasted carrot, bacon roasted
brussel sprouts, honeyed kabocha squash,
a flavorful classic gravy, and a lip
puckering cranberry sauce for a delicious
Thanksgiving dinner.

Did you understand what is poaching and its

examples class?

Now that we are finish with poaching what do Yes, ma’am

you think is this recipe?
Ma’am, Adobong manok
Excellent!
Adobong manok is a good example of
Simmering Moist-heat cooking method. When
we say simmering, will you please read Kyla?
Thank you! Kyla another example of
Simmering methods for poultry is this this one
Simmering is a food preparation technique
by which foods are cooked in hot liquids
kept just below the boiling point of water.
To create a steady simmer, a liquid is
brought to a boil, then its heat source is
reduced to a lower, constant temperature.

We called it Salsa Simmered Chicken

- This easy-to-make recipe is a great
weeknight family dish served with rice and
other side dishes like lettuce partnered with
some nachos.

Another example is the Pininyahang Manok

with Gata, is a filipino recipe wherein you can
simmer the chicken with the gata with
marinating the chicken through the pineapple
juice.

Another one, can you recognize the picture

class?

Ma’am, nilagang manok?

Hmm. Another guess?

Correct! So where did chicken binakol come

from? Ma’am, chicken binakol?

Nice one! Chicken binakol is very popular in Ma’am, it is originated from Batangas
Batangas and they use native chicken and
was cooked in a bamboo tube to seal in
the juices. In the Visayas Region
their version of Chicken Binakol is to
simmer the chicken with tanglad in the
coconut shell itself.

Oh. Okay! For students who did not know Ma’am, what is tanglad?
what is tanglad, tanglad is a lemon grass.
Okay?
Yes, ma’am. Thank you po!
Next. Let’s move on for the third type of
moist-heat cooking method.

Please recognize the picture class?

Nilagang manok ma’am

Good job! Nilagang manok is a good example

of boiling method so when we say boiling
Boiling is a moist-heat cooking method that
method, plese read Reynald?
happens when the liquid’s temperature
reaches 212 degrees. Food is completely
submerged in water for even heat
distribution. The full boil is a vigorous one,
where bubbles rapidly and violently break
over the entire surface of the water.
Thank you! Reynald so, nilagang manok is a
simple Filipino chicken soup with clear
broth. The term literally translates to boiled
chicken. The cooking procedure is simple
and straightforward.
What’s the difference between nilagang
manok with tinolang manok?
Very good! You got it!
Ma’am nilagang manok ia cooked with saging
na saba, pechay and even green beans which
is what we called lubias, while tinolang
manok is cooked with sayote or unripped
papaya but with the method of sautéing and
steaming.

Another example of poultry boiling method is

chicken sotanghon soap which is the process
is to boil the chicken and the sotanghon
noodles then after, mix it with other
vegetables like carrots and bottle gourd or
upo.

Okay! We are done with the boiling method

let’s us now move on to the next method
which is the Braising Method. When we say
Braising Method, please read again Jenny?

Braising, the cooking of meat or vegetables

by heating them slowly with oil and
moisture in a tightly sealed vessel. Braising
differs from stewing, in which the food is
immersed in liquid, and from covered
roasting, in which no liquid is added.
Thank you! Jenny, so braising method is the Braising is a combination of covered
food is usually seared at a high temperature roasting and steaming.
to brown it and give it a nice crust, then a
small amount of liquid is added and the
temperature is turned down low, to cook for a
longer amount of time. Once the initial
browning occurs, thanks to the Maillard
Reaction. What do we mean by maillard
reaction again class based on my last
discussion?

Very good! Example for braising method is the Ma’am, maillard reaction is a reaction
Oven Braised Chicken Barbeque which it is which takes places when meat is browned
preheat in oven to 400 degrees F which it by the process of roasting, broiling and
coats the chicken on all sides with olive oil and sauteing.
season with salt and pepper then placed the
chicken skin side down on a rimmed baking
sheet and bake for 25 minutes.

Another example of braising method is

Chicken afritada or afritadang manok is a type
of Filipino chicken recipe with tomato based
sauced. It is a simple dish that can be cooked
on regular days.

Can you give me other examples of braised

dishes that you know class?

Another please?
Ma’am caramel chicken

Thank you!
Ma’am vinegar-braised chicken with onion
So, last type of moist-heat cooking method is
the Steaming method. What do you mean by
that, any idea class?

Ma’am, the process or technique of cooking

food by heating it in steam from boiling
Excellent! water.
Steaming is a method of cooking that requires
moist heat. The heat is created by boiling
water which vaporizes into steam. The steam
brings heat to the food and cooks it. Unlike
boiling, the food is separate from the water
and only comes into direct contact with the
team.

Example for that is Pinaupong manok is a

Filipino dish wherein a whole chicken is seated
upright on a banana-lined bed of salt and
steam-cooked in a palayok until tender and
flavorful.

Another example is the Bahamian steamed

chicken which is originated from Bahamas.
Will you please read Angela?

Bahamas Steamed Chicken is a hands-

down one of the world’s best tomato-based
homestyle dishes. The sauce is native to
The Bahamas and the method is perfect for
achieving mouth-watering, falling of the
bone chicken.

Thank you! Angela

Did you understand the five types of moist-
heat cooking method class?

Okay! So, if you understand it all, let us now Yes, ma’am

move on to the next type of cooking method
which is the dry-heat cooking method.

Can you recognize the picture class?

What kind of chicken is that?
 Ma’am, lechon-Manok

Very good! Lechon-Manok is a good example

of dry-heat method in cooking poultry. Dry-
heat method is. Please read Ericka?
Thank you! Ericka, first type of dry heat
method is roasting which a lechon-manok is
an example for that. What do you think is the
difference between the taste of roasted
chicken and not roasted chicken?
Dry-heat cooking typically involves high
heat, with temperatures of 300 F or hotter.
Ma’am, the taste between the roasted is the
texture can be soft and the meat of the
chicken is tender, juicy added with a little
saltiness and sweetness while in a chicken
that is not roasted, the taste would be dry
and the texture maybe rough.

So, when we say Roasting method. Please

Roasting is a slow-cooking process, using
read Aila?
indirect, diffused heat to cook its
ingredients. It is a dry-heat cooking method
where hot air surrounds the food and
cooks it evenly on all sides at a
temperature of at least 300 °F (or 150 °C).
The heat can also be derived from an open
flame, an oven, or another heat source.

Thank you Aila. Roasting is a dry heating

method which uses indirect heat to cook
foods. Other examples for roasting method is
a Garlic Herb Butter Roast Turkey
 - A garlic herb butter roast turkey Sautéing cooks large or small pieces of food
recipe is succulent and tender on the in a wide, shallow pan in a small amount of
inside with a golden, buttery skin and hot fat over medium-high heat, turning
so much flavour added. often or just once.

Next type of dry-heat cooking method is

Sauteing. When we say Sauteing. Please read
the meaning Mariel?

Thank you! Mariel, Sauteing is frying quickly

ingredients with a little hot and in a little
time.

Example for Sauteing is Ginisang Repolyo

with chicken meats.

Another example is Adobong Sitaw with

chicken meats

Ma’am, Sauted Bottle Gourd with Chicken

bits
 Ma’am, Chopsuey

Can you give me another example of

sauteing dishes class? Stir-frying is a fast and fresh way to cook.
Simply toss and turn bite-sized pieces of
food in a little hot oil in a wok over high
heat, and in five minutes or less, the work
is done. Vegetables emerge crisp and
bright. Meats are flavorful, tender, and well
seared.

Very good class! You are all correct!

Next type of dry-heating cooking method is

Stir-frying. So, when we say stir-frying.
Please read Julife?
Ma’am, Pancit or Pancit Bihon

Thank you! Julife, stir-frying is fry meat, fish,

or vegetables rapidly over a high heat while
stirring briskly.
Example for Stir-frying method is this one?
Please recognize class.

Thank you! Pancit or Pancit Bihon is a good

example of Stir-frying method. Another
example is the famous Dakgangjoeng in Korea
which is a Stir sweet and sour chicken usually
served in street food in Korea.
 Ma’am, fried chicken

For the second to the last dry-heat method for

cooking poultry dishes is this one. Can you
recognize the picture class?

Deep frying is considered a Dry Heat

Correct! Fried chicken is an example of a
Deep-frying cooking method. When we say
deep-frying method please read Jieleen?
Method of cooking. It uses heat conduction
and natural convection to transfer heat to
food submerged in fat. Thus, begins that
golden brown delight known as deep fried
food.

Thank you! Jieleen. Deep-frying is the

process works by completely submerging
food in hot liquid.
Another example is the chicken nuggets and
chicken fillet of McDonalds.
 Ma’am, Mang-Inasal

And last but not the least

Please recognize class the picture?

Ma’am, Grilled?

Yes! We have the chicken inasal. So, what do

you think is the cooking method for chicken
inasal class?
Excellent! Chicken Inasal is an example of
Grilling cooking method. Read the meaning
Trixie?
Grilling involves cooking food on a rack
over a heat source, usually a charcoal fire
or ceramic briquettes heated by gas flames.
Direct heat quickly sears the outside of
food, producing distinctive robust, roasted
and sometimes pleasantly charred flavors
and a nice crust.

Thank you! Trixie Grilling usually involves a

significant amount of direct, radiant heat,
Yes, Ma’am
and tends to be used for cooking meat and
vegetables quickly.

Another example of Grilling Method is the

what we called Isaw-Isaw. Anyone of you
class already try to eat isaw?
 Yes, Ma’am

None, ma’am.
Thank you! for the respond student.

Did you understand class about the Cooking

Methods for Poultry and its examples class?

Okay! I hope you learn something from me.

Any questions and clarifications?

Then, let us called it a day. Thank you and

Goodbye. See you again next class.

IV. Generalization
It seems you all understand our lesson, so
let's have a short recap of what we
discussed earlier, what are the two
different kind of cooking method for
poultry that we discussed earlier?
Moist-Heat Cooking Method
Dry-Heat Cooking Method

Excellent! So, what are the five types of Poaching, Simmering, Boiling, Braising and
Moist-Heat Cooking Method? Steaming.

Very good! What about the five types of Roasting, Sauteing, Stir-Frying, Deep-Frying
Dry-Heat Cooking Method? and Grilling

That is correct.
VI. Evaluation

In a ½ sheet of pad paper, Answer the following questions.

I. Multiple Choice
1. One of the two types of cooking methods that uses water, liquid or steam to
transfer heat to food.
A. Moist-Heat
B. Steaming
C. Boiling
D. Roasting
2. Typically involves high heat, with temperatures of 300 F or hotter.
A. Roasting
B. Deep-frying
C. Dry-Heat
D. Stir-frying
3. Isaw-isaw is an example of what cooking method?
A. Stir-frying
B. Steaming
C. Roasting
D. Grilling
4. Involves partially or fully submerging food into water or
another liquid between the temperatures of 70–82°C.
A. Braising
B. Poaching
C. Sauteing
D. Dry-Heat
5. Involves cooking food on a rack over a heat source, usually a charcoal fire or
ceramic briquettes heated by gas flames
A. Broiling
B. Roasting
C. Grilling
D. Deep-frying
6. Stir-frying is a fast and fresh way to cook while Sauteing cooks large or small
pieces of food in a wide, shallow pan in a large amount of hot fat over high heat
A. None of the above
B. True
C. Maybe
D. False
7. Fried chicken, Chicken Nuggets and Chicken Fillet are needs to be deep fried.
A. Both A and B
B. True
C. False
D. None of the above
8. Roasting is a slow-cooking process, using indirect, diffused heat to cook its
ingredients
 A. True
B. False
C. Both A and B
D. None of the above
9. Simmering is a food preparation technique by which foods are cooked in hot
semi-liquids kept just below the boiling point of water while boiling is a dry-
heat cooking method that happens when the liquid’s temperature reaches 220
degrees.
A. True
B. None of the above
C. False
D. Maybe False, Maybe True
10. Is oven braised chicken barbeque is an example of Braising Dry-heat Cooking
Method?
A. True
B. false
C. Maybe
D. None of the above

VII. Assignment

Your assignment will be posted on our Google Classroom

Submitted to: Elena Cayabyab

Prepared by: Stephanie Shane S. Arellano