Republic of the Philippines

BULACAN POLYTECHNIC COLLEGE

MALOLOS CAMPUS

Bulihan, Malolos, Bulacan

SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

Home Economics – Cookery

Semi - Detailed Lesson Plan
S.Y 2023 – 2024
3rd Quarter

GRADE: Grade 10 Time: ____________

SECTION: _____________________________________________________ Date: ____________

I. OBJECTIVES
At the end of this lesson, the learner should be able to:
1. identify the common causes of food contamination and spoilage;
2. observe the right principles of cookery;
3. perform the causes of food spoilage

II. SUBJECT MATTER

Topic: Cook Poultry and Game Dishes
Teaching Strategies: Discussion, practical demonstration, question-and-answer
Teaching Materials: Laptop, PowerPoint presentation, Visual Aids, and TV
References: LM Grade 10 (TLE_HECK9KP -12ED-Ia-1)
Values Integration: Cleanliness, Organize, and Orderliness

III. PROCEDURE

A. Daily Routine

A.1 Prayer

The teacher will ask the student to pray.

A.2 Greetings of the Class

The teacher will greet the student before the class starts.
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS

Bulihan, Malolos, Bulacan

SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

A.3 Attendance

The teacher will ask the room secretary to check the attendance.

B. Review

 Guess the different cuts of poultry based on the picture shows below.

C. Presentation
C.1 Motivation

“SLEEPING PENGUINS”

INSTRUCTIONS:
1. Make a group of 5 teams.
2. Number the students in each group 1,2,3,4 and 5
3. Then all the students should go to sleep (close their eyes)
4. When the teacher says “face off” the group’s representative will stand up and will fix
the jumbled words in its right order.
5. Then the representatives will discuss it on their teams, another representative will write
the correct answer on their white board.
6. Lastly, each group should write down the sentence accurately.

C.2 Lesson Proper

 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS

Bulihan, Malolos, Bulacan

SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

Cook Poultry and Game Dishes

 Food Contamination
As foods that are spoiled or tainted because they either contain microorganisms, such
as bacteria or parasites or toxic substances that make them unfit for consumption.

 Food Spoilage
Results when microbiological, chemical, or physical changes occur, rendering the
food product unacceptable to the consumer.
Causes of Food Spoilage

1. Failure to properly refrigerate food.

2. Failure to thoroughly heat or cook food.
3. Infected employees/workers because of poor personal hygiene practices.
4. Foods prepared a day or more before they are served.
5. Raw, contaminated ingredients incorporated into foods that receive no further
cooking.
6. Cross-contamination of cooked foods through improperly cleaned equipment.
7. Failure to reheat foods to temperature kills bacteria.
8. Prolonged exposure to temperatures favorable to bacterial growth.

Principles of Poultry Cookery

1. The fat distribution and maturity of the fowl affect the quality of the product. Mature
birds are best cooked using moist heat. Dry heat is suitable for young birds.
2. The best cooking temperature for poultry is at low to moderate heat. This temperature
range produces a more flavorful and tender product. This also minimizes nutrient loss and
shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should
be done immediately before roasting. It is best not to fill the cavity completely as this will
prevent the poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be eaten
immediately or refrigerated if not consumed. Leftover stuffing should be stored
separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for
a brown color.
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS

Bulihan, Malolos, Bulacan

SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

6. When roasting chicken, cuts should be placed breast-side down to produce a juicier
and tenderer product.
7. To improve the palatability of lean poultry meat, basting can be done.

Methods of Cooking Poultry

1. Moist Heat Method.

Moist-heat cooking methods use water, liquid or steam to transfer heat to food.

2. Dry Heat Method.

Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to
transfer heat.

D. Application

The teacher will ask the student to write their understanding about the topic “Common
Causes of Food Spoilage”. This will serves as a group activity, after writing their insights,
the student will present their work in front of the class.

II. Evaluation
Direction: Match column A to Column B.

A B

1. Results when microbiological, A. Food Contamination

chemical, or physical changes occur,
rendering the food product
unacceptable to the consumer.
2. As foods that are spoiled or tainted
because they either contain B. Moist Heat
microorganisms, such as bacteria or
parasites or toxic substances that
make them unfit for consumption.
3. This cooking method involves the
C. Food Spoilage
circulation of hot air or direct contact
to fat to transfer heat.
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS

Bulihan, Malolos, Bulacan

SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

4. These methods of cooking poultry

use water, liquid or steam to transfer
D. Basting
heat to food.
5. To improve the palatability of lean
E. Dry Heat
poultry meat, basting can be done.

III. Assignment

Direction: Watch a video on how to fabricate chicken poultry.

Prepared by:
Lacap, Mary Joy C.

Checked by:
Del Rosario, Nilda