Department of Education

Region VI- Western Visayas

Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________

DETAILED LESSON PLAN IN COOKERY NC II

DLP No.: Learning Area: Grade Level & Quarter: Duration: 2 hrs.
Cookery NC II Section: 11 Date: September 29,
2025

Learning 1.2 identify the market forms of poultry

Competency: TLE_HECK9-12PGD-IIIe-25

Content The learners demonstrate an understanding basic concept and

Standard underlying
theories in preparing poultry and game dishes
Performance The learners prepare a variety of poultry and game dishes found in
Standard different cultures
1. determine poultry cuts in accordance with prescribed dish
Learning 2. identify the different cuts of poultry
Objectives 3. demonstrate proper poultry cutting techniques
4. create a poultry recipe using available ingredients in your locality
5. observe safety principles in performing the cut of poultry meat
Poultry cuts
Content
Learning Technical-Vocational-Livelihood Home Economics Cookery Manual, pp.
Resources 235-238
Research Basis:  John Dewey, Learning by Doing –
[Link]
 Market Poultry, Parts Identification –
[Link]

Procedure
KRA Teaching Teacher’s Tasks Learner’s Tasks
Objectives: Hints
CO Indicator

I.
Preliminaries Good afternoon! Good afternoon, Ma’am Licor.
a. Greetings
May I request everyone, to Heavenly Father, we thank
b. Prayer kindly stand and we will pray You for this time together.
together. We ask that You would bless
us and keep us in Your care.
May Your peace, love, and
joy fill our hearts and minds.
In Jesus name, Amen.

c. Checking of Now, I will check your

Attendance attendance based on your
seat plan.
Let me reiterate that once
you are not seated in your
designated place based on
our seat plan, I will mark you
absent.
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
d. Review Let’s try if you can still recall
the market forms of poultry
that being discussed last
meeting.
__________, please read the
instructions of our activity.
1. This activity is called, Fact
Objective 5: or Fiction: Poultry Edition
Use effective verbal
and non-verbal 2. Statements from the topic,
classroom Market Forms of Poultry will
communication
strategies to support be flashed on screen.
learner understanding,
participation, 3. Identify the statements by
engagement and clapping your hands twice if
achievement.
the statement is correct and
stomp your feet once if the
statement is wrong.

A reward will be given to

those who can give the
correct answer.
Do you have any There is none, Ma’am.
clarifications?

Teacher flashes on
screen the statements
and call someone from
class to answer.
- claps
1. Dressed poultry is the
most available poultry form
in the market.
claps
2. Drawn poultry are dressed
poultry that have been
chilled or frozen.
stomp
3. Whole poultry are poultry Ready-to-cook Poultry
parts which have been
separately packed in a
single container and frozen. stomp
Ready-to-Cook Poultry
4. Live poultry may be cut
up and marinated or
seasoned.

Thank you so much for your

active participations.
II. Lesson Today, we will discuss the
Proper different cuts of poultry.
a.
Presentation ________, please read the
of lesson lesson objectives. During and at the end of two
objectives hours instruction the learners
. must have:

1. determine poultry cuts in

accordance with prescribed
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
dish

2. identify the different cuts

of poultry
3. create a poultry recipe
using available ingredients in
your locality
4. perform different poultry
cuts
5. observe safety principles
in performing the cut of
poultry meat
b. Activity Our next activity is called,
Proper “What’s the Name?”.

I will flash on screen the

different pictures of poultry
cuts and you are going to
identify it.

Teacher flashes the

pictures on screen and
call someone from class
to identify it.

Wing mid-section

Drumstick

Whole chicken leg

Thigh
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
Display proficient c. Analysis The teacher will have
use of a Mother follow-up questions based
Tongue, Filipino, on the previous activity
and English to and encourage the
facilitate teaching
learners to share their
learning.
(PPST Indicator answers using either
1.6.2) Mother Tongue, Filipino,
or English. The poultry cuts shown in the
pictures are wing mid-
1. What poultry cuts are section, drumstick, whole
shown in the pictures? chicken leg, and thigh.

Answer may vary.

2. What are some common
dishes that use chicken as
the main ingredient?

3. Is following the prescribe

poultry cuts are required in a
particular dish important?
Why?

Well done, everyone!

d. Today we’re going to explore

Abstraction the world of poultry cuts.
Whether you’re a culinary
student, a food enthusiast, or
simply someone who loves
cooking, understanding
poultry cuts is essential for
preparing delicious and safe
meals.

The teacher asked the

students to read the text
on screen and explains
the content afterwards
and student-teacher Learners read the text.
interactions will follow.
Different Cuts of Poultry
Whole Chicken
Whole Chickens are
marketed either fresh
or frozen.

Halves
The bird is split from front to
back through the backbone
and keel to produce 2 halves
of approximately equal weight.

Breast Quarters
Halves may be further cut into
which include the wing. A
breast quarter, including
portions of the back, is all
white meat.

Split Breast
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
A breast quarter with the wing removed.

Split Breast without

Back
A breast quarter with
wing and back portion
removed.

Boneless, Skinless
Breast
Split Breast that has
been skinned and
deboned.

8-Piece Cut
The whole bird is cut into 2 breast
halves with ribs and back portion, 2
wings, 2 thighs with back portion
and 2 drumsticks. The parts may be
packaged together and labelled as
whole cut-up chicken. These are
usually sold without giblets.

Whole Chicken Wing

The Whole Chicken Wing is an
all-white meat portion
composed of three sections;
the drumette, mid-section and
tip.

Wing-Drummettes
The first section
between the shoulder
and the elbow.

Wing Mid-Section with

Tip
The flat center
section and the
flipper (wing tip).

Wing Mid-Section
The section between
the elbow and the tip,
sometimes called the
wing flat or mid-joint

Whole Chicken Leg

The Whole Chicken Leg is the
drumstick-thigh combination.
The whole leg differs from the
leg quarter and does not
contain a portion of the back.

Boneless, Skinless
Leg
Whole chicken leg
with skin and bone
removed.

Thigh
The thigh is the
portion of the leg
above the knee joint.

Boneless,
Skinless Thigh
Thigh with skin
and bone
removed.

Drumsticks
Drumsticks include
the lower portion of
the leg quarter (the
portion between the
knee joint and the
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
hock).

Giblets
After discussions, the Includes heart, liver
and neck.
teacher will ask questions
to encourage the learners
to think critically and to
have a deeper
understanding about the
topic that will enable
them to apply concepts to
real-world situations.

1. Why is it important to
handle poultry safely?
Handling poultry safely is
important to prevent cross-
contamination and foodborne
illness.
2. How should you store raw
poultry? Raw poultry should be stored
in a sealed container and put
inside the freezer.
3. What should you do if you
accidentally cut yourself If you accidentally cut
while handling poultry? yourself while handling
poultry, immediately wash
the wound with soap and
water and seek medical
attention if necessary.
e. Application
) Since you are equipped with
the knowledge of different
cuts of poultry, I will now
demonstrate on how to
perform the different cuts of
poultry and afterwards, you
will have your return
demonstration.

Please observe carefully as I

demonstrate the process.
You can take notes on the
steps involved in the process
and feel free to ask questions
if you’re unsure about
something.

Before I start, let me share

you about this theory which
places emphasis on student
engagement and
participation in learning.

This activity anchors on

Learning by Doing Theory of
John Dewey or Experiential
Learning wherein he believed
that education should be
grounded in a real-world
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
experience, where knowledge
and skills are acquired
through direct, active
engagement and reflection
on experiences, rather than
solely through passive
reception of information.
The teacher wears
Personal Protective
Equipment to comply with
food safety regulations
and
standards and starts the
demonstration.

Learner reads the text.

1. Form a group of five and
Now, it is your turn to try it choose your leader.
independently. Groupings will be based on
your designated tables.
_______ please read the
instructions of our next 2. Two poultry cuts will be
activity. assigned per group.

3. Each group will choose

their two representatives that
will perform the different
poultry cuts.

4. You may choose one

representative that is already
expert or good in cutting
meat and the other one is
without experience and
willing to take the challenge.

5. Representatives from each

group are required to wear
complete Personal Protective
Equipment to promote good
hygiene practices, prevents
cross contamination, and
safety purposes.

6. Your performance will be

rated using the scoring
rubric.
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
Can perform the skill
without supervision and
10 with initiative and
adaptability to
problem situations.

Do you have any 7 Can perform the skill

satisfactorily without
clarifications before we assistance or supervision
proceed with your 4 Can perform the skill
satisfactorily with some
performance? assistance and/or
supervision
Can perform the skill
satisfactorily but requires
The teacher observes 2 considerable assistance or
closely and rate the supervision
performances of every
group. Revealing of
scores and feedbacking There is none, Ma’am.
follows.

The learners perform the

tasks.
III. Now, I will group you into five
Assessment based on your designated
tables.
Learner reads the text.
_______ please read the
details of our activity. 1. The different pictures of
poultry dishes will be flashed
on screen and each picture
will be assigned to every
group.

Group I – Chicken Adobo

Group II – Chicken Curry
Group III – Chicken Caldereta
Group IV – Fried Chicken
Group V – Chicken Tinola

2. Based on the given dish

and guide questions, make a
recipe and write in your
Performance Task Sheet
which will be provided by the
teacher.

3. In making your recipe, you

may use available
ingredients in your garden or
Objective 1: within your locality to lower
Apply knowledge of your expenses and to support
content within and across our local farmers.
curriculum teaching
areas. (PPST Indicator
1.1.2) 4. You are allowed to use
your mobile phone to look for
Mathematics Grade 7
LO22. Approximates the some references but make
measures of quantities sure to use it on educational
particularly length, purposes, cite sources and
weight/mass, volume,
time, angle and avoid passing off others’
temperature and rate work as your own to avoid
(M7ME-IIa-3)
Plagiarism.

5. In writing a recipe, make

sure to include the list of
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
Reading and Writing ingredients and identify the
Skills Grade 11/12
correct unit of measurement
LO4. Identifies properties between dry and liquid
of a well-written text ingredients. For dry
b. coherence and
cohesion ingredients you can use
(EN11/12RWS-IIIgh-4.2) grams, tablespoon and cup
wherein for liquid ingredients
you can use liter, milliliter,
and ounce.

6. For the procedure or steps,

you may apply the concept of
coherence and cohesion in
your Reading and Writing
subject. It means that there
must be a logical connection
between your ideas in order
to form a logical sequence of
steps.

7. You are only given 15

minutes to perform the task.

8. After the allotted time, one

representative from each
group will report your work to
the whole class.

9. Your performance will be

rated using the scoring
rubric.

The teacher will ask

questions based on the
pictures flashed on screen to
encourage the learners to
think critically and to have a
deeper understanding about
the topic that will enable
them to apply concepts to
real-world situations.

1. What are the ingredients

being used in the given
dish?

2. What poultry part is used

in your assigned dish?

3. How do you cook that

certain dish?
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
4. What comes to your mind
when you hear the term
poultry cuts?

5. Have you ever cooked or

handled poultry before? If so,
what types?

6. Have you ever heard of

terms like “deboning” or
“portioning” in relation to
poultry?

Before you start with your

task, may I remind you of
some essential things to
remember in doing a group
activity:

_______ please read the

details on screen.

Learner reads the text.

1. Active listening: Pay

attention to others’ ideas and
opinions.

2. Clear expression: Share

your thoughts and ideas
clearly and concisely.

3. Ask questions: Clarify

doubts and seek feedback.

4. Respect others’
opinion: Value diverse
perspectives and ideas.

5. Share responsibilities:
Divide tasks and work
together to achieve goals.
Do you have any
clarifications? 6. Use positive body
Your time starts, now. language: Maintain a
positive and engaged
attitude.

There is none, Ma’am.

Excellent work, everyone!
After 15 minutes, the five
groups present their
work in front.
IV.
Assignment Study the recipe that you
made during our activity and
be ready for your
performance in cooking and
presenting poultry dishes
 Department of Education
Region VI- Western Visayas
Schools Division of Iloilo
CANINGUAN NATIONAL HIGH SCHOOL
Caninguan, Lambunao, Iloilo

______________________________________________________________________________________________
tomorrow.

Prepared by:
CZARINA MEA P. LICOR
Teacher II

Observed by:
HIZZLE B. PAGUNTALAN EdD
Master Teacher I/SHS Coordinator