Republic of the Philippines
Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL
MARIANO PERALTA NATIONAL HIGH SCHOOL
POBLACION, MALITA, DAVAO OCCIDENTAL
Subject: COOKERY Grade: 12
Date: 02/22/22
At the end of the lesson the students will be able to:
I. OBJECTIVES
1. Define poultry.
2. Identify the market forms and poultry cuts.
2. Determine the poultry cuts in accordance with
prescribe dish.
A. Content Standard
The learners demonstrate an understanding basic
concepts and underlying theories in preparing
B. Performance Standard poultry and game dishes
The learners prepare a variety of poultry and game
dishes found in different cultures
II. CONTENT Lesson 2 Prepare Poultry and Game Dishes (PGD)
TLE_HECK9-12
Market forms and different cuts of poultry
III LEARNING RESOURCES
A. References : TLE Cookery learning Module 12 pp .235-240
Teachers guide 112-116
Training Regulation Tesda
Culinary Nutrition
Jacqueline B. Marcus
B. Other Learning resources www.recipe.com
C. Materials DLP , Loptop, Ballpen , Bondpaper
IV LEARNING PROCEDURE
Teachers Activity Students Activity
A. Preparatory Activities
“ We will start our class with a (One student us will lead a prayer)
prayer. Who will lead the prayer?
“ Let pray, Lord in heaven, thank you
so much for the love and everything. We
ask you to be with us today your holy
spirit , keep us from harm so that we
may able to acquire our purpose. This
we
Ask through Christ our Lord and Savior
.
Amen.
Greetings
“Good afternoon class..” Good afternoon Ma’am Gen’’
“Before you sit, kindly pick-up
the pieces of paper and wrapper
and put it in the trash can.” “Yes Ma’am!
“ You may now take your seat.”
“ Thank you ma’am ! “ Thank you ma’am !
Checking of attendance
( The class secretary will tell who’s
absent for today).
“Those absent today, I will give
information sheet to them
through their neighbors so that
they could catch up our lesson.
There are students who cannot go
to school because of the landslide
in their barangay. Since we have
we have a GC and Facebook page
I will be posting our lessons as
well."
So, how’s your day? “We’re fine Ma’am”
It is good s far
“That’s good to know.”
Review
“But before we start our lesson Ans. 1. Reduction
let me ask you, what was our
topic last meeting ? 2. Straining
“ Who can give a short recap/ 3. deglazing
review from our last topic?”
“We had done discussing about 4. Seasoning
the basic finishing techniques in Ma’am we discuss about
sauce making. So what are the
basic finishing techniques in sauce
making?”.
Motivation
Teachers Activities Indicator 1 and 2
Activy 1
Picture Analysis
At this point, I want to look at the
pictures.
What have you seen on these
pictures?
“Ma’am one picture shows a
“ okay class as you look at the different cuts of chicken.
pictures .What have you notice
about the picture ?”
Ma’am one picture shows about the
“Yes very good “ live poultry and slaughter
“Any other idea?”
“ Now who among you here, (student will answer the question)
usually prepares during
celebration?
“students answers may vary”.
“ What dishes do you usually
prepare? chicken
“Chicken. How did you prepare “ ma’am wash, and cut it”
it”
“okay you cut it in proper way. Yes maam
PRESENTING THE NEW
LESSON
Before we proceed let me present
to you our learning objectives Students will read the objectives
today .
Learning Objectives:
Define poultry.
Identify the market forms
and poultry cuts.
Determine the poultry cuts
in accordance with prescribe dish.
After reading the objectives
“ Now , let unlock some
difficulties terminologies in this
lesson.”
( The teacher will ask student to
read the difficult term and the
teacher will provide proper (The student will read the
pronunciation of each words .) terminologies)
1. Bruises-
2. Blisters-
3. Slime-
B. LESSON PROPER
1. ACTIVITY
Divide the class into 3 groups,
and let them watch a short video
and write down the different cuts
used. The group has more “yes ma’am”
answers will be the winner.
Ok let start ..
“Now class what the video talk
about?”
2. ANALYSIS Indicator 7
Today we will be discussing
about market form of poultry and
poultry cuts
(Refer to slide) PPT
Discussion 21 slides
The 4 market forms of
poultry are
3. ABSTRACTION
Any questions or clariffication?
Now we’ll have an activity .Lets
find out if you really understand.
How do you choose quality “Poultry should have a clean overall
poultry? appearance, free from blemishes or
bruises. Should have a fresh smell
“Anyone?” with no off odors.”
What is poultry? “Ma’am Poultry are domesticated
birds kept by humans for their eggs,
their meat or their feathers.”
“What are the market form of Live poultry,ready to cook
poultry?”
“Class can you give some
examples of poultry cuts in “drumstick for chicken joy
accordance with prescribe dish “ wings for chicken lollipop”
4. APPLICATION
Teachers Activities
“ Now we will have an activity
divide into 3 group. I have a
picture here of whole chicken and
I want you to cut the pictures
according to poultry cut nd name
it then present with the class with
prescribe recipe.
“are you ready?
Poultry provide humans with
companionship, food and fiber in
the form of eggs, meat and
feathers. Many people love to Indicator 7
raise and show chickens and other
poultry species at fairs and other
poultry shows. Others just love to
raise them for backyard pets and
for fresh eggs every day.
The student will get ¼ sheet of paper
5. ASSESSTMENT
Formative quiz
1. Give the different cut of
chicken meat.
2. Enumerate the market form of
poultry.
3.Make your own chicken recipe
Evaluation Rubrics
20 pts 15pts 10
pts
Able to Able to Able to
perform perform perform
the task with 1-2 3-4
mistakes mistakes
Assignment:
We will have activity tomorrow
Pls don’t forget to bring your
ingredients for your performance
task
Prepared by:
GENEVIEVE P. DELA CRUZ
Master Teacher 1
Observed
Dr. SILVANO M. CAMILLO PHOEBE CHRISTINA S. ALCONTIN
Assistant School Principal II Principal IV
