Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
DAILY LESSON PLAN
TLE/TVL DEPARTMENT
S.Y: 2022-2023
Teacher: Francess Jean C. Ebora Teaching Date and Time: 3/18/2024
9:00-9:50AM
and 9:50-
10:40AM
Learning Area: TLE Cookery Grade Level: 10- YAKAL
AND NARRA
QUARTER THIRD QUARTER
[Link] 1. identify the principles of poultry cookery
2. understand the difference between fabricating and
deboning
3. demonstrate the proper fabricating and deboning of
chicken.
1. Content Standards
Cook Poultry and Game Dishes
2. Performance
The learners independently Cook Poultry and Game Dishes
Standards
3. Most Essential
Competencies Principles of Poultry Cookery and Fabricating Chicken
(MELC)
4. Learning - Learners should be able to know the Principles of
Competencies / Poultry Cookery
Objectives - Learners should be able to know What are the
causes of Food Spoilage and Contamination
- Learners should be able to know how to fabricate
chicken and to deboning chicken
- Learners should be able to know the difference
between dry heat method and moist heat method
II. CONTENT Principles of Poultry Chicken, Causes of Food Spoilage and
Contamination, Steps in Fabricating Chicken
III. LEARNING
RESOURCES
a. References TLE Cookery Textbook
1. Teacher’s Guide
-
pages
2. Learner’s Materials
pages
3. Textbook Title and
-pp.241-248
Pages
Barangay Bulihan, Silang, Cavite
(046) 890-0133
depedcavite.bulihannhs301180@[Link]
Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
4. Additional Materials
from Learning
Laptop, TV, Textbook, PowerPoint
Resource (LR)
portal
b. Other Learning
Resources / Paper Ball and Pictures
Materials
c. Approach
Reflective Approach/Integrative Approach
(Strategy)
[Link]
a. Prayer the teacher will call one student to lead the prayer in front
b. Greetings and the teacher will greet the whole class. The teacher will ask
Classroom the students to:
Management Fix your chairs properly
Be kind and respectful to each others.
All eyes and ears on the teacher in front.
c. Checking of The learners will say their favorite color one the teacher call
Attendance their surname.
d. Review of the Past [Link] some examples of Market forms of Poultry
Lesson 2. Give some examples of Different Cuts of Poultry
3. Give some example of Poultry Birds.
e. Mood setting Pass the Paper ball Game
(Inside the Cabbage ball is the jumbled letters)
f. Lesson Proper Principles of Poultry and Game Dishes
Principles of Poultry Cookery
1. The fat distribution and maturity of the fowl affect the
quality of the product. Mature birds are best cooked
using moist heat. Dry heat is suitable for young birds.
2. The best cooking temperature for poultry is at low to
moderate heat. This temperature range produces a more
flavorful and tender product. This also minimizes nutrient
loss and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing
of turkey and chickens should be done immediately
before roasting. It is best not to fill the cavity completely
as this will prevent the poultry from being thoroughly
cooked.
4. Because of its susceptibility to microbial growth,
cooked poultry should be eaten immediately or
refrigerated if not consumed. Leftover stuffing should be
stored separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to
employ dry heat cooking with fat for a brown color.
6. When roasting chicken, cuts should be placed with the
Barangay Bulihan, Silang, Cavite
(046) 890-0133
depedcavite.bulihannhs301180@[Link]
Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
breast-side down to produce a juicier and tenderer
product.
7. To improve the palatability of lean poultry meat,
basting can be done.
Causes of Food Spoilage and Contamination
The common causes of food contamination and food
spoilage are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal
hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods
that receive no further cooking
6. Cross-contamination of cooked foods through
improperly cleaned equipment
7. Failure to reheat foods to temperature that kills
bacteria 8. Prolonged exposure to temperatures
favorable to bacterial growth
Poultry Cookery
Poultry, like meat may be cooked by either dry or moist
heat method. The choice of method depends mainly
upon the age of the bird instead of location of the part in
the carcass as in the case of meats. Fat content should
also be taken into consideration.
1. Moist Heat Method
As discussed earlier in this lesson, chickens are
categorized into classes. All classes of chicken and other
poultry for that matter may be cooked by moist-heat
cookery. Common Filipino dishes are tinola,
sinampalukang manok, manok na pinaupo, and relyeno.
2. Dry Heat Method
The dry method is usually reserved for young tender
poultry. The poultry class of these chickens is specially
termed "broilers and fryers" Somewhat older but still
immature birds such as capons and roasters are also
suitable for roasting. They are still tender but have more
fat than the broilers or fryers. Older birds need to be
Barangay Bulihan, Silang, Cavite
(046) 890-0133
depedcavite.bulihannhs301180@[Link]
Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
tenderized by moist cooking prior to dry heat cooking
Steps in Fabricating Chicken
[Link]
Deboning a Chicken
[Link]
g. Analysis The teacher will ask some questions related to the topic
[Link] are the two methods of cooking poultry dishes?
[Link] do you think is the difference between
fabricating chicken and deboning chicken?
h. Evaluation Short Quiz
[Link] type of cooking method is suitable for young
chicken?
a. Moist heat method b. Dry heat method c. Teaching
Method
2. The process of cutting, and portioning large cuts of
chicken to menu specifications
a. Fabricating Chicken b. Deboning Chicken c. live poultry
3. What do you call the process of removing the bones from
the chicken?
a. Degreasing b. Deboning chicken [Link]
4. what do you call the birds that are hunted for food?
a. swine b. poultry c. game
5. to what part of poultry does breast meat belong?
a. dark meat b. white meat c. variety meat
ANSWER KEY: 1.b
2.a
3.b
4.b
5.b
Prepared by: Checked by:
FRANCESS JEAN C. GEMMA D. MENDOZA
EBORA Master Teacher I
Practice Teacher
Barangay Bulihan, Silang, Cavite
(046) 890-0133
depedcavite.bulihannhs301180@[Link]