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    Lesson Plan 3

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    Akira gaming
    The document provides a detailed lesson plan for a 10th grade TLE-Cookery class on selecting good quality poultry and game. The lesson plan outlines the content and performance standards, objectives, materials, procedures including preliminary activities, motivation, abstraction, application and evaluation. Key topics covered include identifying live poultry quality, whole/dressed/ready-to-cook poultry, nutritional components, and preparation steps.

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    Lesson Plan 3

    Uploaded by

    Akira gaming
    22 views10 pages
    The document provides a detailed lesson plan for a 10th grade TLE-Cookery class on selecting good quality poultry and game. The lesson plan outlines the content and performance standards, objectives, materials, procedures including preliminary activities, motivation, abstraction, application and evaluation. Key topics covered include identifying live poultry quality, whole/dressed/ready-to-cook poultry, nutritional components, and preparation steps.

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    The document provides a detailed lesson plan for a 10th grade TLE-Cookery class on selecting good quality poultry and game. The lesson plan outlines the content and performance standards, objectives, materials, procedures including preliminary activities, motivation, abstraction, application and evaluation. Key topics covered include identifying live poultry quality, whole/dressed/ready-to-cook poultry, nutritional components, and preparation steps.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    22 views10 pages

    Lesson Plan 3

    Uploaded by

    Akira gaming
    The document provides a detailed lesson plan for a 10th grade TLE-Cookery class on selecting good quality poultry and game. The lesson plan outlines the content and performance standards, objectives, materials, procedures including preliminary activities, motivation, abstraction, application and evaluation. Key topics covered include identifying live poultry quality, whole/dressed/ready-to-cook poultry, nutritional components, and preparation steps.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 10

    DETAILED LESSON PLAN IN TLE-COOKERY 10 GRADE 10- CHARITY

    Date: 02/28/24

    CONTENT STANDARD

    The learner demonstrates understanding of basic concepts and underlying theories in preparing poultry
    and game dishes.

    PERFORMANCE STANDARD

    • The learner prepares a variety of poultry and game dishes of different cultural background.

    1. OBIECTIVES

    LO1 Performs Mise 'en Place (TLE HECKPGD10-ille-25)

    At the end of the lesson the students should be able to:

    Identify the good quality of poultry.

    Explain the difference of selecting good quality poultry.

    Develop skills on how to select good quality poultry and preparing for cooking.

    11. SUBJECT MATTER

    TOPIC: Selecting Good Quality Poultry

    REFERENCE: Learning Module in Cookery 10 Pp. 287-289

    MATERIALS: Visual Aid, Laptop, Projector, Video, And Pictures

    III. PROCEDURE

    Teacher's Activity Students Activity

    A. PRELIMINARY ACTIVITY

    *Prayer

    Okay class, please all stand and let us pray. (All students will stand)

    Almighty father...Amen.

    Classroom Management

    Okay class please pickup the pieces of paper in your (The students will pickup the pieces of paper)
    area.
    Greetings

    Good morning class Good morning sir.

    How are you today? I'm fine sir.

    Very good!

    Review of the previous lesson

    Okay class, who can remember our last lesson? About

    Motivation

    Let's do our first activity.

    I have here a picture, now you going to identify what is


    it!

    what did you notice from the pictures?

    Activity

    Okay class let's proceed to our next activity, I have here


    a jumbled letters. I will group you into 4 groups, This
    activity called Pass the word game, One member from
    your group will be arrange the letter and you are going
    to pass the word by whispering to your teammates until
    to the last part and he/she going to write on the board
    the letter.

    1. OWLHE ULPOYRT

    2. EDSRESE PYTUOLR 1. WHOLE POULTRY

    3. LSTAUHGER DAN LEBEIGN 2. DRESSED POULTRY

    4. GDEAFHTEEIN 3. SLAUGHTER POULTRY

    Okay, all of your answers are correct! 4. DEFEATHERING

    ANALYSIS
    So class, what did you you feel while doing the activity?

    So what did you notice from activity? That's good sir, and enjoyable.

    Okay, thank You!

    What did you think our topic for today? About poultry sir!

    Okay thank you!

    ABSTRACTION Selecting good quality poultry.

    Okay class, our topic for today is about Selecting Good


    Quality Poultry and Game.

    So, how do you select the good quality of live poultry?


    Can you please read _______.

    1. Live Poultry

    * It has clear eyes.

    *A young chicken has fine and soft feet. If it is old, the


    feet are thick and scaly.

    *The bone at the tip of the breast is soft in younger


    chicken and thick in older one.
    Okay, thank you! How about the whole poultry? *Small feathers indicate that the chicken is young.

    2. Whole Poultry. These are slaughtered birds that have


    been bled and de-feathered.

    a. Their head, feet and viscera are still intact.

    b.They are clean, well fleshed.

    c. They have moderate fat coverings.

    d. They are free from pin feathers and show no cuts,


    scars or missing skin.
    Okay thank you! Please read number 3!
    3. Dressed Poultry. These are slaughtered birds that
    have been bled, defeathered, and the visceral organs
    are removed.

    a. The skin is smooth and yellow in color

    b. The breast is plump

    c. The thighs are well-developed

    d. It has no objectionable odor


    e. It is heavy and the skin is not watery

    Okay please read number 4. 4. Ready-to-Cook. The dressed birds may be cut up and
    marinated or seasoned.
    Please read number 5.
    5. Poultry Parts. Several pieces of a single poultry part
    are usually packed in one carton, wrapped and chilled
    or frozen. The various poultry parts are divided into any
    of the following:
    a. dark meat – drumsticks, thighs, wings, neck, backs,
    and rib cage

    b. white meat – breasts

    c. giblets – gizzard and heart

    ( The students will read the title)


    Okay let's proceed to our next topic.
    Nutritional Value/Components of Poultry and Game.
    Please read everybody!
    Like meat, poultry contains high quality proteins.
    Okay thank you..
    Chicken, the most consumed among the fowls, has
    Please read _____ the first paragraph. 22.6% protein, 76.3% water and traces of fat, vitamins
    and minerals.

    Poultry meat consists of dark and white muscles. Dark


    muscles are those found in parts of fowl‘s body which
    are always used. These are the legs, thigh, wings, neck
    Who wants to read the second paragraph? and rib cage. These are richer in fat, have more
    connective tissues, and have higher riboflavin and
    myoglobin content.

    Preparation of poultry for cooking

    • Slaughter and bleeding. • Scaldding


    So, what are the Preparation of poultry for cooking?
    • Defeathering Evisceration • Deboning

    None, sir

    Okay, any questions or clarification?

    Okay, very good.

    APPLICATION

    So class, let's do our activity you can now proceed to


    your group. This activity is you're going to select if it is
    from selecting good quality poultry or from the
    preparation of poultry. Then this game is like an family
    feud you are going to tap the armchair of the chair if
    the representative is the first she or he going to answer.

    Is it clear class?

    Okay, you may now proceed.


    Selecting good quality poultry Preparation of poultry
    LIVE POULTRY. Slaughter And bleeding
    Live poultry
    WHOLE POULTRY. Scaldding
    Whole poultry
    DRESSED POULTRY. Defeathering
    Dressed poultry
    READY TO COOK. Evisceration
    Ready to cook
    POULTRY PARTS. Deboning
    Poultry parts

    EVALUATION

    Direction: Choose the correct answer

    1. A young chicken has fine and soft feet. If it is old, the


    feet are thick and scaly. What good quality poultry is
    this?

    A. Poultry parts. B. Live poultry

    C. Ready to cook. D. None of the above

    2. The following are the preparation of poultry for


    cooking except one

    A. Slaughter and bleeding. B. Scalding

    C. Dressed poultry. D. Deboning

    3. Chicken, the most consumed among the fowls, has


    ________ protein.

    A. 22.6%. B. 22.7%

    C. 76.3%. D. 76.2%

    4. This dressed birds may be cut up and marinated or


    seasoned.
    A. Ready to cook. B. Dressed poultry

    C. Live poultry. D. None of the above

    5. The following are the Selecting good quality poultry


    except one.

    A. Poultry parts. B. Whole poultry

    C. Dressed poultry. D. Defeathering.

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