Republic of the Philippines
Department of Education
Region V-Bicol
SCHOOL DIVISION OFFICE OF ALBAY
OAS POLYTECHNIC SCHOOL
Ilaor Norte, Oas, Albay
FINAL DEMO in TLE 10-Cookery
Student Teacher ELIZA B. OROLFO Date MAY 7, 2024
Subject / Grade & Section COOKERY 10 Quarter FOURTH QUARTER
A. Content Standard: Basic concepts and underlying theories in preparing poultry and game dishes.
B. Performance Standard: Prepare a variety of poultry and game dishes found in different cultures.
C. Learning Competency: LO 1 Perform mise en place
1.2 identify the market forms of poultry, 1.3 determine poultry cuts in accordance with
prescribe dish (TLE_HECK10PGD-IIIe-25)
I – OBJECTIVES:
1. Identify the market forms of poultry.
2. Determine poultry cuts in accordance with prescribe dish.
3. Recognize the value of using poultry cuts in preparing poultry dishes.
II – CONTENT: Market forms of poultry
III – LEARNING RESOURCES:
a. Teacher Manual: K to 12 Basic Education Curriculum Technology and Livelihood Education Home
Economics – Cookery page of 24 of 33
b. Learning Materials/Manual: Technical – Vocational – Livelihood Home Economics Cookery
Manual Module 2 of 2 page 221.
c. Other Learning Resources: Visual Aid, Pictures of different poultry cuts
[Link]
IV – PROCEDURES:
Teachers Activity Students Activity
A. Preliminary Activities
• Prayer
Class, please stand and let us pray (Students will start praying)
• Greetings
Good Morning class! ➢ Good Morning Ma’am!
• Classroom Rules
Before that please pick up the pieces ➢ Ma’am keep quiet and listen to the
of papers under your tables and chair person who is talking.
Class if somebody is talking what will
you do?
• Checking of Attendance (Class monitor will check the attendance)
Class Monitor kindly check the
attendance please.
• Review
What is our lesson yesterday? ➢ Ma’am s about the classification of
poultry and games.
Okay, what is poultry again? ➢ It is a several kinds of fowls that are
used as food.
What are the classification of poultry ➢ Ma’am, broiler, roaster, capon, stag and
and games? etc.
B. Development Task
1. Motivation (Activity)
Question:
1. Are you familiar with the picture? ➢ Yes ma’am
2. Can you tell me the name of the dish? ➢ Tinola ma’am
3. Do you think the slice or size of the ➢ Yes ma’am
chicken is suitable in making a tinola?
➢ Okay let us see, let’s find out in this
lesson.
C. Presentation of the Lesson
➢ Okay class, our lesson for today is
about Market forms of Poultry.
And our objectives for today are;
(Refer to the lesson objectives)
➢ These learning objectives represent
the knowledge, skills, and attitude that
you are expected to acquire by the
end of the lesson.
D. Unlocking of Difficulties
Direction: The teacher will show a picture and
students will match the word to it’s right
definition.
Giblets – include liver, heart, gizzard, neck/
internal organs.
Drumsticks – this is the lower portion of leg
quarter.
Dressed Poultry – slaughtered poultry with the
head, blood, feet, feather and internal organs
removed.
Drawn Poultry – dressed poultry that have been
chilled or frozen.
2. Learning Activities
“KNOW ME WELL”
➢ Activity by Group (3) each group
will be given 3 mins to prepare
there task and 2 mins. to present
there output.
G1 - List the different poultry cuts you see in
the station you are assigned. List down the
names of the cuts that you are familiar and
present your output.
G2 - Read the recipe, on the board and
determine what kind of cut are used in the
dish. Present your observation in front.
G3 - Prepare a simple poultry recipe that
usually cooked in your household, mentioned
what poultry cut used in the dish you choose.
3. Analysis
1. How did you find the activity? ➢ The activity seems engaging and
educational. It provides practical
knowledge about poultry cuts and their
usage in different recipes, which is
essential for anyone interested in
cooking or food preparation.
2. What difficulty have you met
during the preparation and (Students answer may vary)
presentation of your output?
3. Is there any benefit of ➢ Yes, It allows me to cook and identify
knowing the different cuts of poultry cuts in a most convenient and
chicken? easy way, I can also build my own
business.
4. Abstraction
1. What did you see in the ➢ Whole chicken
picture?
➢ Do you think we can create a dish ➢ Yes ma’am, baked or roasted chicken
if we will cook this whole
chicken?
➢ How about if we separate this into ➢ Yes ma’am
different cuts? Do you think we
can create varieties of chicken
dishes?
(Discuss the different market forms of a
poultry)
2. Why do we need to know and ➢ Knowing how to cut a chicken and
discover on how to cut identify each part is important for
chicken and know each parts? enhancing culinary skills, saving money,
reducing waste, understanding our food
sources, and boosting culinary
creativity. It’s a valuable skill that
enhances our cooking experience and
knowledge about our food.
3. What will happen if we just ➢ No ma’am
put the whole chicken on a
pot without cutting it?
Example your making a
menudo dish, do you think
whole chicken is suitable for
that kind of dish without
cutting it?
5. Why? ➢ Using a whole chicken without cutting it
when cooking a dish like menudo can
lead to uneven cooking, longer cooking
time, difficulty in seasoning, and a less
visually appealing presentation
6. Okay correct, It is more suitable to
use pre-cut chicken pieces for dishes
like menudo to ensure even cooking,
better seasoning distribution, and a
visually appealing final dish.
(Show and discuss the different cuts of poultry)
V – APPLICATION: “Pair with ME”
Direction:
1. Divide the students into two groups: Group 1 and Group 2.
2. Assign Group 1 with 5 different cuts of chicken and Group 2 with 5 different dishes.
3. Explain to the groups that their task is to match each chicken cut with the appropriate dish that it
complements.
4. Collaborate and discuss among themselves to determine which chicken cut is best suited for each dish.
7. Once the groups have made their decisions, have them present their matches and explain their reasoning
behind each pairing.
VI – GENERALIZATION:
Answer the ff.
1. What did you realize in our lesson?
VII – EVALUATION :
Direction: Write the best answer on your sheet of paper.
Test I- Multiple choice test.
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 market what should be observed?
A. healthy alert and well-feathered
b. Sluggish
c. Thin and stout
d. Broken bone
3. Which of the following of the market forms of poultry that are Chilled/frozen?
a. ready to cook
b. Live poultry
c. Drawn poultry
d. Whole poultry
[Link] 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. These market forms of poultry that is usually available in the groceries.
a. Ready –to-cook
b. Drawn poultry
c. Live poultry
d. Dressed poultry
Test II- Enumeration 6-10 Give at least 5 different cut of poultry.
Answer Key:
Test 1
1. B. 2. A 3. C 4. A 5. B
Test 2
1. Halves 2. Breast Quarter 3. Wing Drummettes 4. Thigh 5. Giblets
VIII – ASSIGNMENT:
Visit on your nearest market or store in your town, list down the different cuts of chicken being sold, and
explain your thoughts about it.
REFERENCE:
TVL Home Economics Cookery Manual Module 2 of 2 page 241 Cook Poultry and Game Dishes