DAILY School TONDOL NATIONAL HIGH SCHOOL Grade Level COOKERY-GRADE 10

LESSO Teacher MARISSA C. COLLADO Learning Area TLE

N Teaching Dates and Time FEBRUARY 27 & 29, 2024 (TUESDAY & THURSDAY - Quarter THIRD-WEEK 5
LOG 9:45-11:45)

TUESDAY THURSDAY
I. OBJECTIVES
A. Content Standards Basic concepts and underlying theories in preparing stocks, sauces, and soups. Basic concepts and underlying theories in preparing stocks, sauces, and soups.
B. Performance Standards Prepares a variety of stocks, sauces and soups used in different cultures Prepares a variety of stocks, sauces and soups used in different cultures
C. Learning - Determine the Principles of Poultry Cookery. a. Identify the preparation method of preparing poultry.
Competencies/Objectives - Identify the preparation method of preparing poultry. b. Explain ways in selecting good quality poultry and game.
- Explain ways in selecting good quality poultry and game. c. Determine the nutritive value of poultry and game
- Value the importance of nutritive value of poultry and game dishes. d. Value the importance of selecting the right poultry cuts required in menu requirements.
II. CONTENT LESSON 2: Prepare poultry and game dishes. TLE-HECK10PGD-IIIf-h-26 LESSON 2: Prepare poultry and game dishes.
- Principles of Poultry Cookery - Identify the different ingredients used in cooking Chicken Ala King.
- Preparation method of preparing Poultry - Prepare poultry and game birds hygienically to minimize risk of food spoilage and cross-
- Selecting Good Quality Poultry and Game contamination .
- Nutritive Value of Poultry and game Dishes - Follow sanitary practices in preparing cooked poultry dish
- Cook various poultry and game bird dishes appropriately.
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material
Pages
3. Textbook Pages
4. Additional Materials
from Learning Resources
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous What are the different classification of poultry? How to slaughter live poultry?
lesson or presenting the
new lesson
B. Establishing a purpose Today we will be discussing about the principles of poultry, causes of food LESSON 1: Cook Poultry and Game Bird Dishes.
for the lesson spoilage and contamination, and poultry cookery. - Different ingredients used in cooking poultry TLE-HECK10PGD-IIIf-h-26

- Cook various poultry and game bird dishes appropriately.

C. Presenting Each group will perform the cooking of a poultry as well as slaughter the live poultry.
examples/instances of the
new lesson

D. Discussing new concepts What are the different principles in of poultry preparation? - What are the different ingredients used in cooking chicken ala king?
 and practicing new skill #1
E. Discussing new concepts The teacher will discuss the preparation of poultry dishes through PowerPoint - What are the ways to prepare poultry and game birds hygienically to minimize risk of
and practicing new skill #2 Presentation. food spoilage and cross-contamination?

F. Developing Mastery Now we will have an activity divide your class into 4groups. I have pictures here; all you - What are the sanitary practices in preparing cooked poultry dish?
have to do is name the process of preparation of poultry for cooking and number from 1 - How to slaughter live poultry?
to 5 in which is the correct of them. How to cook your chosen chicken dish?
Are you ready class?

G. Finding practical Fabrication helps in separating tender meat from tough portion, the thick portion from the Cooking of food is not only for women but also for men, sharing of responsibilities at home is very
applications of concepts & thin portion, and the cheap part from expensive parts. Deboning speeds up the cooking crucial specially preparation of food. It is important that when cooking any kind of foods, we
skills in daily living time as bones take longer to heat through than flesh. should prepare all the materials and ingredients to make work successfully done and for the
convenience and efficiency.
H. Making generalizations & Awareness of potential sources of food contamination is an important component of good When cooking chicken dish, it is necessary to consider the right ingredients, proper hygiene,
abstractions about the nutrition and good health. proper cooking method ( properly cooked chicken) and cleanliness of equipment so that the
lesson cooking is organized and the result is good.

I. Evaluating Learning Teacher-made test Learners Performance Task will be evaluated using the given rubrics.
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No.
of learners who caught up with the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by: Noted by:
MARISSA C. COLLADO LUDIVINA F. ZAMORA, ED D.
Teacher III Principal III