Detailed Lesson Plan in Grade- 10 Cookery

I. Objectives: At the end of the 60-minute period, the students are expected to:

1. identify the market forms of poultry,

2. determine the poultry cuts in accordance with the prescribed dish, and
3. appreciate the importance of determining the poultry cuts by expressing their
own idea and applying it to the real-life situation.

II. Subject Matter: Market Forms of Poultry/ Poultry Cuts (TLE_HECK9-12PGD-IIIe-25)

References: K-12 Basic Education Curriculum TLE Learning module Cookery 10;
google.com; youtube.com
Materials: laptop, projector, pictures, video presentation, rubrics, visual aids
Strategies: discussion, slide show, ICT integration, word map
Subject integrated: English, Math, MAPEH
Values Integration: cooperation and workmanship

III. Procedure
Teacher’s Activity Student’s Activity
1. Preparatory Activities

1. Prayer
Let us stand for the prayer. The students will lead the prayer.
2. Greetings
A pleasant morning to everyone. How
are you today? We are fine maam.
3. Checking of attendance
Class monitor, please report to me the
attendance. I’m pleased to tell you maam not nobody
is absent today.
Very good class. Let’s give a clap to
everyone.

4. Checking of assignment
Do we have an assignment class? None maam.

5. Review/Recall
Can you still recall our previous topic
class? Yes maam.
What was our last topic? Our last topic was all about the finishing
techniques in sauce making.
You’re right class. Now, to test whether
you understand our last topic we will have
a game. Do you like to play a game class? Yes maam.

This game is called ‘ NAME IT, TO

WIN IT”.
You are going to identify what is being
describe or ask by translating the pictures
into words. Now, I will group you into
two (2). Each group should have 1
representative in each given item or
picture. In this game, you must raise your
right hand before the other group so you
can answer the question. The one who
answers the question correctly wins a
point and the group who has the most
number of points will be the winner. Am I
understood class? Yes maam.

So let us start.

1.

2.

3.

4.

Answer:
a. Reduction
b. Straining
c. Deglazing
d. Seasoning

The group who has the most number of

points is the Group 2. Let’s give them a
“Ang Galing clap”

Very good class. You really do

understand our previous lesson.

e. Developmental Activities/ Lesson

Proper

1. Motivation
This morning we are going to have
another activity. Do you want another
activity? Yes maam.

Please group yourselves into 4 by

counting 1-4. I have here 4 envelops. Each
group will choose their envelope.
All you have to do is to assemble the
pictures inside the envelop within 1
minute. After assembling the picture,
choose 1 member to describe the picture. (the students will do the activity)

Envelope 1 (varied answers)

Maam, one of the picture shows about
different cuts of chicken.
Envelope 2 Maam, one of the picture shows about
the live poultry, and the slaughtered.

Envelope 3

Envelope 4

2. Presentation
Did you enjoy the activity class? Yes maam.
Based on the activity, what do you think
is our lesson for today? Our lesson for today is all about the
Market Forms of Poultry and Poultry
Cuts.
Precisely!
This morning you are expected to:

a. identify the market forms of

poultry,
b. determine the poultry cuts in
accordance with the prescribed
dish, and
c. appreciate the importance of
determining the poultry cuts by
expressing their own idea and
applying it to the real-life situation.

3. Setting of Standards
Before we start our lesson, I want you
to portray what a good student is. What do
you think a good student do during class? A good student listens, behaves and
participates in the class.
Very good. Can I expect that from you? Yes maam.
4. Lesson Proper
I have here a video presentation of
different poultry cuts. With the same
group of 4, I want you to observe the
video and do the following:
 1. write down the different cuts of
poultry
2. Examine the pictures posted on the
screen and name the following
cuts.
3. Answer the question: How will
you determine the poultry cuts in
accordance with the prescribed
dish?
4. Each group will discuss their
observation.

I will give you 2 minutes to write your

observations in the chart. Are you ready
class?
(video playback) Yes we are.

Before your group presentation let us

discuss first the market forms of poultry.

The 5 market forms of poultry are:

1. Live poultry
For you what is live poultry? Any idea
from the class?
Okay very good. Live poultry pertains Live poultry are those still alive.
to poultry that are still alive and have
breath. Do you have stores in your purok
or barangay that sells live poultry?
Yes maam. Not only stores but we have
In buying live poultry, what should you a neighbor who sells native chicken.
choose?
We should choose those birds/chicken
Very good. that are alert, well-feathered and healthy.
Now, why is it important to choose
chickens that are healthy? Anyone?
Meat quality and consistency are
important in ensuring consumer
satisfaction. Quality of meat is affected
on how the animal is reared, and the
Yes very good. nutritional status during production.
Another market form of poultry is
2. Whole poultry
Any idea about whole poultry?
Whole poultry are those who are
slaughtered birds that have been bled
Very good. and de-feathered

3. Dressed poultry
What is dressed poultry class? Anyone
from the class?
These are slaughtered birds that have
been bled, defeathered, and the visceral
Very well said. organs are removed.
What should you consider in buying
dressed poultry?

The chicken should have no

objectionable odor, the breast is plump
Very good. and it is heavy and the skin is not
4. Drawn poultry watery.
What do you mean by drawn poultry?

These are dressed poultry that have been

Yes you’re right. chilled or frozen. They are usually
5. Ready-to-cook poultry available in groceries.
Now, how about ready-to-cook poultry?
Who has an idea?

These are poultry parts such as wings,

breast, thighs, or drumsticks which have
been separately packed in a single
container and frozen or chilled.
Yes very good.
Can you give me an example of ready-
to-cook?

Now, after learning the market forms of We have adidas or chicken feet, and
poultry, we will proceed to your wings that are usually used for barbeque.
observation by group.
Group 1 reporting
Group 2
Group 3
Group 4

Let us now determine the poultry cuts

as prescribed to the dish you wanted to
cook. For example, when you are planning
to cook chicken lollipop, what poultry cut
should you need?
Yes very good. Wings are not the only
cut of poultry. Wings maam.
What are different cuts of poultry that can
be sold to market?

They sell wing parts, legs, and breast

Nice idea! maam.
Here are some of the poultry cuts that can
be sold to market:
1. Drumsticks
2. thighs
3. Wing Drummettes
4. giblets
5. wing mids
6. halves
7. boneless
8. Breast Quarters
9. Split Breast
10. Whole Chicken Wing
 How will you be able to choose the
correct poultry cuts?

Consider the cooking methods, time and

cost. Pick how you will cook your meal.

Very well said.

Abstraction (English Integration)
Do you have any question or
clarification?
Now, we’ll have an activity. I will group
you into 2. I have here a “word map” with
the topic as keyword. All you have to do is None maam.
write the words on the map that relate to
the focal word. But before you can
answer, you have to perform the task that
you are going to chose in the box.
The group who will finish first will be the
winner. Am I understood class?

Yes maam.

Very good class.

Application: (Math and MAPEH

integration)
Now we will have an activity again. I
will divide the class into 2 groups. I have a
picture here of whole chicken and I want
you to cut the picture into 4 parts
according to the poultry cuts and name it
then presents your output to the class. You
will be given 5 minutes to do it. Are you
ready?

Yes we are.
 Scoring Rubric for

Group Activity

5. Generalization
What are the 5 market forms of poultry?

a. Valuing
What are the signs that the live poultry is Live poultry, whole poultry, dressed
healthy? poultry, drawn poultry and ready-to-
cook poultry.

Very good.
How will you describe drawn and It has clear eyes, no bruises or blisters,
dressed poultry? alert, well-feathered and no broken
bones.

Dressed poultry are actually slaughtered

Very good. poultry with the head, feet, blood,
Why is it important to determine the feathers and internal organs removed
cuts of poultry before cooking poultry while Drawn poultry are dressed poultry
dishes? that have been chilled or frozen.

The method of cooking your chicken is

extremely important in determining the
cut of meat you should use. This is
Very good class. because the thickness, flavor and texture
of a cut will be impacted by the cooking
process.
 IV. Evaluation

Test I
Direction: Choose the best answer. Write the letter only.
1. It is one of the market forms of poultry which is the most available from in the market.
a. live poultry b. dressed poultry c. drawn poultry d. ready-to-cook
2. In selecting live poultry in market, what should we observed?
a. healthy alert and well-feathered b. sluggish
c. thin and stout d. broken bones
3. Which of the following of the market forms of poultry that are chilled/frozen?
a. live poultry b. dressed poultry c. drawn poultry d. ready-to-cook
4. These market forms of poultry which poultry parts are separately packed in a single container
and chilled.
a. live poultry b. dressed poultry c. drawn poultry d. ready-to-cook
5. These market forms of poultry that are usually available in the groceries.
a. live poultry b. dressed poultry c. drawn poultry d. ready-to-cook

ANSWERS KEY:
1.B 2. A. 3. C 4. D 5. B

Test II
Enumeration:
6-10. Give at least 5 different cuts in poultry.

V. Assignment

1. Find your partner.

2. Visit a market or a store in your own town/barangay and list down the market forms being sold.
3. Take note the appearance, odor, color and cuts.
4. Write it in a short bond paper.

Prepared by:
NOEMI C. FUENTES