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 20 & 22, 2024 (TUESDAY & THURSDAY - Quarter THIRD-WEEK 4
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 a. Classify the different of poultry and game birds. a. Identify the preparation method of preparing poultry.
Competencies/Objectives b. Identify the market forms of poultry. b. Explain ways in selecting good quality poultry and game.
c. Determine poultry cuts in accordance with prescribed dish. c. Determine the nutritive value of poultry and game
d. Appreciate gender equality in preparing 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. LESSON 2: Prepare poultry and game dishes.
- Market forms of poultry TLE-HECK10PGD-III-25 TLE-HECK10PGD-III-25
- Poultry cuts
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material LAS Number 5 pages 1-6 LAS Number 5 pages 1-6
Pages
3. Textbook Pages
4. Additional Materials
from Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous - What are the different tools and equipment used in storing stocks, sauces, and - What are the market forms of poultry?
lesson or presenting the soups. Identify the different poultry cuts.
new lesson
How to store stocks, sauces, and soups?
B. Establishing a purpose for Poultry consumption in the Philippines has increased remarkably in the last decade. Like meat, poultry contains high quality proteins. Chicken, the most consumed among
the lesson This is evident in the popularity of chicken dishes in restaurants all over the country. the fowls, has 22.6% protein, 76.3% water and traces of fat, vitamins and minerals.
C. Presenting Show pictures about cutting poultry. What have you notice about the Poultry meat consists of dark and white muscles. Dark muscles are those found in
examples/instances of the pictures? parts of fowl‘s body which are always used. These are the legs, thigh, wings, neck
new lesson and rib cage. These are richer in fat, have more connective Note: Practice Personal
Hygiene protocols at all times. – M.Huliganga 3

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.
 D. Discussing new concepts A. Differentiate poultry and game. - How to prepare poultry and game birds correctly?
and practicing new skill #1 B. Discuss the following: - Explain ways to select good quality poultry and game base on its market
1. Classification of Poultry and Game form.
Classes of poultry and game
E. Discussing new concepts - What are the different market forms of poultry? - Determine the nutritive value in preparing poultry dishes.
and practicing new skill #2 Identify the different cuts of poultry.
F. Developing Mastery Let the learners watch a video about the steps in preparing poultry for menu item.
Using a flow chart right the different steps shown on the video.

G. Finding practical You own a poultry house, and one of the managers of “Mang Inasal” came to you, Your mother asks you to market poultry for chicken adobo in the market, how will you
applications of concepts & to ask, if you can supply them a dressed chicken and ready-to cook chicken monthly select a good quality product?
skills in daily living to produced quality and delicious fried chicken? Would you accept the offer to be
the supplier of dressed and ready-to-cook poultry monthly to Mang Inasal? Why?
H. Making generalizations & Men and women have equal rights in knowing the five market forms of poultry and Awareness of potential sources of food contamination is an important component of
abstractions about the the poultry cuts that can help to identify what will be suited on the poultry dishes that good nutrition and good health.
lesson we will be preparing at home. This can also help to put up own business, either as a
supplier of poultry meat or even a vendor of poultry meat which is a good
opportunity to earn money.

I. Evaluating Learning The learners are task to answer learning activity 1 on page 5 of your LAS Number 5. Let the learners write the recipe ingredients for Tinola, let the learners create the
steps in slaughtering the whole chicken up to cooking of the given dish.
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