April Rose G.

Podador

COOKERY 10

APRIL 2,2024

LESSON PLAN IN TLE- COOKERY

I. OBJECTIVES
A. Learning
Competency Identify the market forms of poultry

B. Learning Outcomes The learners should be able to Identify the market forms of
poultry
II. Content Prepare poultry and game dishes
III. Learning Resources
A. References TLE 10 Cookery Learning Manual pp.
www.google.com

IV. Procedures
A. 1. Prayer
PRELIMINARY 2. Greetings
ACTIVITIES 3. Checking of Attendance
4. Classroom Conditioning
5. Review
Short recap on the classification of poultry
The teacher say what are those different classification of poultry?
let the class Identify it, Evaluate how many could answer it
correctly.

B.
MOTIVATION Video Presentation:
The teacher will present a short video about the different market
forms of poultry are shown. (Picture Analysis PPT)
After the class watched the video, Draw the class attention by
asking the following questions.
1. What is the video all about?
2. What are the different market forms of poultry?
 Importance
Knowing the market forms of poultry products is important
because it helps consumers make informed decisions about what
they are buying regarding purchasing, cooking, and enjoying meat
products. Different forms of poultry products have different
nutritional values, tastes, and uses in cooking.it is also important
for poultry farmers and businesses.

PRESENTATION OF ( The lesson proper will be presented through Power point

THE NEW LESSON slides)

Market forms of poultry

Selecting Good Quality Poultry and Game

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.
- Small feathers indicate that the chicken is young.
2. Whole poultry. These are slaughtered birds that have been bled
and de-feathered.
- Their head, feet and viscera are still intact.
- They are clean, well fleshed.
- They have moderate fat coverings.
- 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, de-feathered, and the visceral organs are removed.
- The skin is smooth and yellow in color.
- The breast is plump.
- The thighs are well developed.
- It has no objectionable odor.
- 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:
- Dark meat, drumsticks,thighs, wings, neck, backs, and rib cage
- White meat, breast
- Giblets,gizzard and heart

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. Most people prefer the dark
meat than white meat(from the breast) because of its juiciness and
flavor. Variety meats refer to the meat of such organs as the
gizzard, heart, kidneys and liver.

Preparation of poultry for cooking

 Slaughter and bleeding
 Scalding
 Defeathering
 Evisceration
 Deboning

Market forms of poultry

Live poultry
Live poultry should be healthy, alert and well feathered. Avoid
poultry which have bruises, blisters and broken bones.
Whole poultry
Though not alive, the criteria for selecting live poultry also apply
to whole poultry.
Dressed poultry
This is the most available poultry form in the market. Dressed
poultry are actually slaughtered poultry with the head,feet, blood,
feathers and internal organs removed. Good quality dressed
poultry should be free from slime,off odors and discoloration.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They
are usually available in groceries.
Ready to cook
These are poultry parts such as wings, breast,thighs, or drumsticks
which have been separately packed in a single container and
frozen or chilled.

Activity 1
( I Do)
MODELING Direction: Identify and write
the
classification of each
dessert. Write
 your answer on your
answer sheet.
Identify and write the
classification of each
dessert. Write
your answer on your
answer sheet.
Directions: Identify
and write the
classification of each
dessert. Write
your answer on your
answer sheet.
Directions: The teacher will show 5 pictures of the market forms
of poultry and let them identify each pictures presented.

Activity 2 Direction: Message Relay

( You Do) - Consist of three groups.
PRACTICE - Each group will form a line and select their leader.
- The message is given to the leader and then passed on to the next
member.
- The last member to receive the message will say the message in
front and Identify what type of market forms of poultry being
describe.
Evaluation Independent Activity (Activity Notebook)
Fill in the blanks
1. ___________It is one of selecting good quality poultry and
game. It has clear eyes.
2. __________These are slaughtered birds that have been bleed
and de feathered.
3. __________These are usually packed in one carton, wrapped
and chilled or frozen.
4. __________These are slaughtered birds that have been bleed,
feathered, and the visceral organs are removed.
5. __________The dressed bird may be cut up and marinated or
seasoned.

Assignment Directions: Find a partner, visit a market or a store in your town

and list down the market forms being sold, take note the
appearance odor,color and cuts. ( One Whole sheet of paper)

Reflection