DETAILED LESSON PLAN IN TLE-COOKERY 10 GRADE 10- CHARITY

Date: 02/28/24

CONTENT STANDARD

The learner demonstrates understanding of basic concepts and underlying theories in preparing poultry
and game dishes.

PERFORMANCE STANDARD

• The learner prepares a variety of poultry and game dishes of different cultural background.

1. OBIECTIVES

LO1 Performs Mise 'en Place (TLE HECKPGD10-ille-25)

At the end of the lesson the students should be able to:

Identify the good quality of poultry.

Explain the difference of selecting good quality poultry.

Develop skills on how to select good quality poultry and preparing for cooking.

11. SUBJECT MATTER

TOPIC: Selecting Good Quality Poultry

REFERENCE: Learning Module in Cookery 10 Pp. 287-289

MATERIALS: Visual Aid, Laptop, Projector, Video, And Pictures

III. PROCEDURE

Teacher's Activity Students Activity

A. PRELIMINARY ACTIVITY

*Prayer

Okay class, please all stand and let us pray. (All students will stand)

Almighty father...Amen.

Classroom Management

Okay class please pickup the pieces of paper in your (The students will pickup the pieces of paper)
area.
Greetings

Good morning class Good morning sir.

How are you today? I'm fine sir.

Very good!

Review of the previous lesson

Okay class, who can remember our last lesson? About

Motivation

Let's do our first activity.

I have here a picture, now you going to identify what is

it!

what did you notice from the pictures?

Activity

Okay class let's proceed to our next activity, I have here

a jumbled letters. I will group you into 4 groups, This
activity called Pass the word game, One member from
your group will be arrange the letter and you are going
to pass the word by whispering to your teammates until
to the last part and he/she going to write on the board
the letter.

1. OWLHE ULPOYRT

2. EDSRESE PYTUOLR 1. WHOLE POULTRY

3. LSTAUHGER DAN LEBEIGN 2. DRESSED POULTRY

4. GDEAFHTEEIN 3. SLAUGHTER POULTRY

Okay, all of your answers are correct! 4. DEFEATHERING

ANALYSIS
So class, what did you you feel while doing the activity?

So what did you notice from activity? That's good sir, and enjoyable.

Okay, thank You!

What did you think our topic for today? About poultry sir!

Okay thank you!

ABSTRACTION Selecting good quality poultry.

Okay class, our topic for today is about Selecting Good

Quality Poultry and Game.

So, how do you select the good quality of live poultry?

Can you please read _______.

1. Live Poultry

* It has clear eyes.

*A young chicken has fine and soft feet. If it is old, the

feet are thick and scaly.

*The bone at the tip of the breast is soft in younger

chicken and thick in older one.
Okay, thank you! How about the whole poultry? *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.
Okay thank you! Please read number 3!
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


Okay please read number 4.
Please read number 5.
Okay let's proceed to our next topic.
Please read everybody!
Okay thank you..
Please read _____ the first paragraph.
Who wants to read the second paragraph?
So, what are the Preparation of poultry for cooking?
Okay, any questions or clarification?
Okay, very good.
APPLICATION
So class, let's do our activity you can now proceed to
your group. This activity is you're going to select if it is
from selecting good quality poultry or from the
e. It is heavy and the skin is not watery
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 heart
( The students will read the title)
Nutritional Value/Components of Poultry and Game.
Like meat, poultry contains high quality proteins.
Chicken, the most consumed among the fowls, has
22.6% protein, 76.3% water and traces of fat, vitamins
and minerals.
Poultry meat consists of dark and white muscles. Dark
muscles are those found in parts of fowl‘s body which
are always used. These are the legs, thigh, wings, neck
and rib cage. These are richer in fat, have more
connective tissues, and have higher riboflavin and
myoglobin content.
Preparation of poultry for cooking
• Slaughter and bleeding. • Scaldding
• Defeathering Evisceration • Deboning
None, sir
preparation of poultry. Then this game is like an family
feud you are going to tap the armchair of the chair if
the representative is the first she or he going to answer.

Is it clear class?

Okay, you may now proceed.

Selecting good quality poultry Preparation of poultry
LIVE POULTRY. Slaughter And bleeding
Live poultry
WHOLE POULTRY. Scaldding
Whole poultry
DRESSED POULTRY. Defeathering
Dressed poultry
READY TO COOK. Evisceration
Ready to cook
POULTRY PARTS. Deboning
Poultry parts

EVALUATION

Direction: Choose the correct answer

1. A young chicken has fine and soft feet. If it is old, the

feet are thick and scaly. What good quality poultry is
this?

A. Poultry parts. B. Live poultry

C. Ready to cook. D. None of the above

2. The following are the preparation of poultry for

cooking except one

A. Slaughter and bleeding. B. Scalding

C. Dressed poultry. D. Deboning

3. Chicken, the most consumed among the fowls, has

________ protein.

A. 22.6%. B. 22.7%

C. 76.3%. D. 76.2%

4. This dressed birds may be cut up and marinated or

seasoned.
A. Ready to cook. B. Dressed poultry

C. Live poultry. D. None of the above

5. The following are the Selecting good quality poultry

except one.

A. Poultry parts. B. Whole poultry

C. Dressed poultry. D. Defeathering.