Lesson Plan in TLE 10 - Poultry

Lesson Plan In TLE 10 – Cookery
Date: May 28, 2021

Quarter: 3rd
Content Standard:
The learners demonstrate an understanding basic concepts and underlying theories in preparing poultry
and game dishes.
Performance Standard:
The learners prepare a variety of poultry and game dishes found in different cultures.
I. Learning Competencies
LO1: Perform Mise En Place (TLE_HECK9-12PGD-IIIe-25)
1.1 Identify the types of poultry and its market form.
1.2 Determine the poultry cuts in accordance with the prescribed dish.
1.3 Appreciate the importance of determining the poultry cuts.
1.4 Observe hygiene procedures and safety practices in performing mise en place.
II. Subject Matter:

Topic: Prepare poultry and game dishes (PGD)
Sub-topic: Market forms of poultry/poultry cuts
Materials: Pictures, Video Presentation, Television, Laptop
References: Curriculum Guide page 34, MELCS, Learners Material pages 287-294, TLE 10
Quarter 3 Module 5 Poultry and Game Dishes (Mise en Place)
Other resources: https://www.dailymotion.com/video/x473l
https://youtu.be/1YdfLYhqu4Y
Value Focus: proper hygiene, cleanliness, cooperation
Subject Integration: Math, English, Health, ICT
Strategy: collaborative learning,
III. Procedure:
A. Daily Routine
a. Prayer
b. Greetings
c. Checking of Attendance
d. Review of the previous lesson
Activity (YOUR LUCKY COLOR)
Direction: Choose letter of your correct answer of the corresponding color. For those who
have internet connection you can access and answer the review quiz through our
group chat “COOKERY Grade10”, there I sent the link. A B C D
1. It is a liquid that forms the foundation of sauces and soups.

stock nourishing elements mirepoix liquid
2. What is the important ingredients in a stock?
3. What do you call that mix of coarsely chopped vegetables that is used in a stock to add
flavor, nutrients, and color?
4. French for garnished bouquet, a _________ is a combination of fresh herbs, and
vegetables such as carrots, leeks, celery, thyme, parsley stems that are tied in a bundle
with butcher’s twine.
stock nourishing elements bouquet garni liquid
5. It is used to make stock should be cold when you begin to cook.
stock nourishing elements mirepoix liquid
B. Developmental Task
B.1 Presentation
Have you been in the poultry/meat section of the market (grocery, wet market)? What have you
noticed? How do you select poultry/meat product for consumption?
Poultry consumption in the Philippines has increased remarkably in the last decade. This is
evident in the popularity of chicken dishes in restaurants all over the country.
B.2 Lesson Proper

A. Activity
Group the learners into 2. Each group will pick an envelope. Inside an envelope are jumbled
letters. They will arrange the jumbled letters to form a word in the meta strips and match to the
pictures posted on board that is related to poultry and game dishes.
B. Analysis
a. What can you say about our activity?
b. How did you find it? Easy? Difficult? Why?
c. Do you cook at home? How do you know that they are healthy and safe to eat?
d. What are the different poultry cuts?
C. Abstraction
Discuss poultry and its type.
Poultry refers to several kinds of fowl that are used as food. These are mainly domesticated
raised for meat and/or eggs.
Types of Poultry
1. Chicken
2. Goose
3. Turkey
4. Game Birds
Market Forms of Poultry
a. Live poultry – should be healthy, alert, and well-feathered.
b. Whole poultry – though not alive, the criteria in selecting live poultry also apply
to whole poultry.
c. Dressed poultry – are slaughtered poultry with the head, feet, blood, feathers,
and internal organs removed.
d. Drawn poultry – these are dressed poultry that have been chilled or frozen.
e. 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.
Poultry Parts
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
How are you going to determine that a poultry is healthy?

Guidelines in Buying Poultry
(Short Video Presentation about poultry cuts) https://www.dailymotion.com/video/x473l
Friendly reminder before you cut your chicken:

1. Wash the poultry properly to avoid food contamination.
2. Wash your hands properly to avoid the spread of COVID-19 virus.
Washing your hands properly can be done by this video (insert link for handwashing)
Different Poultry Cuts

a. Whole Chicken b. Halves
c. Breast Quarters d. Split Breast
e. Split Breast Without Back f. Boneless Skinless Breast
g. 8-Piece Cut h. Whole Chicken Wing
i. Wing Drumettes j. Wing Mid-Section with Tip
k. Wing Flat Mid-Section l. Whole Chicken Leg
m. Boneless, Skinless Leg n. Thigh
o. Boneless, Skinless Thigh p. Drumstick
q. Giblets
D. Application:
The learners will be group into 2. Each group will cut the picture of a whole chicken into 6 parts
according to poultry cuts and name it. Each group will present their output in the class. The learner will
be given 5 minutes to finished the activity.
Scoring Rubric For Group Activity
Presentation 50% The students will be able to cut poultry

properly and name it correctly. They explain
and elaborate their answers.
Cooperation 30% All members of the group cooperate during
their group activity.
Speed/Time 20% They finished their activity before or on the
time limit.
Total 100%
IV. Generalization:
Using a meta strips, write and paste the words on the map that relate to the focal word. Call
learners one at a time.
Market
forms Cuts of
Poultry
V. Evaluation:
I. Direction: Write the best answer on your ¼ sheet of paper by writing the letter only.
1. It is one of the market forms of poultry which is the most available form in the market.
a. live poultry b. dressed poultry c. drawn poultry d. ready to cook
2. In selecting live poultry in the market, what should be observed?
a. healthy, alert and well-feathered b. sluggish c. thin and stout d. thin and stout
3. Which of the following market forms of poultry that are chilled/frozen?
a. ready to cook b. live poultry c. drawn poultry d. whole poultry
4. These market forms of poultry which poultry parts are separately packed in a single container
and chilled.
a. ready to cook b. drawn poultry c. live poultry d. dressed poultry
5. Market forms of poultry that is usually available in the groceries.
a. ready to cook b. drawn poultry c. live poultry d. dressed poultry
II. Enumeration
6-10 Give at least 5 different cuts of poultry.
Answer Key:
Test I
1. B 2. A 3. C 4. A 5. B
Test II
1. halves 2. Breast quarter 3. Giblets 4. Thighs 5. Drumsticks
V. Assignment
Find your partner. Visit a market / or a store in your community and list down the market forms being
sold. Take note the appearance, odor, color, and cuts. Write it in a short bond paper.
Your answer will be rated using the rubric below:

Organization of Ideas 5
Content 10
Originality 10
Total 25
Prepared by:
MARIANE JOY B. SAMSONA

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Lesson Plan In TLE 10 – Cookery

Date: May 28, 2021

II. Subject Matter:

Value Focus: proper hygiene, cleanliness, cooperation

Subject Integration: Math, English, Health, ICT

Strategy: collaborative learning,

Activity (YOUR LUCKY COLOR)

1. It is a liquid that forms the foundation of sauces and soups.

stock nourishing elements mirepoix liquid

B.2 Lesson Proper

Discuss poultry and its type.

How are you going to determine that a poultry is healthy?

Friendly reminder before you cut your chicken:

Different Poultry Cuts

Scoring Rubric For Group Activity

Presentation 50% The students will be able to cut poultry

Your answer will be rated using the rubric below:

MARIANE JOY B. SAMSONA

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