DEPARTMENT OF EDUCATION

REGION VIII
DARAM NATIONAL HIGH SCHOOL

I. Objectives
a. Identify the market forms of poultry.
b. Determine the poultry cuts in accordance with prescribed dish.
II. Subject Matter
LESSON 2: Prepare poultry and game dishes.
2. Market forms of poultry TLE-HECK10PGD-III-25
3. Poultry cuts
Materials: visual aid, laptop, projector, video, pictures.
References: LM Cookery grade 10 pp. 290-294
III. Procedure
Teachers Activities Students Activities
A. Preliminary Activities
1. Prayer
“Everyone, please stand student 1 “our Father who art in
Please lead the prayer heaven …..”

2. Greetings
“Good morning, class” “good morning sir Mabubay”
“Please take your seat.” “the students will set.”

3. Checking of attendance
“Okay, according to your attendance
Chart, there is one girl is absent and two boys
are absent. Is there anyone of you here who forgot
to check their attendance” “ None

sir” “Very Good.”

4. Review
“you had done discussing about the basic finishing answers:
Techniques in Sauce Making. So what are the basic 1.
Reduction Finishing techniques in sauce making.” 2.
Straining
3. Deglazing
4. Seasoning
 5. Motivation
Teachers Activities Students Activities
Show pictures about cutting poultry
Chicken, live poultry and poultry
cutting.

“okay class look at the pictures on the board. What “sir one picture shows
about Have you notice about the pictures?” a different cuts of chicken
.” “Any idea?”

“yes very good” “sir one picture shows about

“another idea?” the live poultry, the slaughtered

.”

“yes very good.”

B. Presentation of the lesson

Teachers Activities Students Activities

Divide the class into 3 groups, and let them

watch a short vedio and write down the different

cuts used. After watching the short video examine

the

pictures, posted on the boards of different cuts of poultry and let

 them match the words that are appropriate in the pictures.

“are you ready class? “yes sir”

“ The groups who has correct

answers Will be a winner.”

C. Analysis
Teachers Activities Students Activities
“Now class what the video talks about?”
“anyone?” “sir its talks about on how to

cut the chicken into different

parts.”

“Yes very good”

“today we will be discussing about the market forms

poultry and poultry cuts”

“the 5 market forms of poultry are

1.Live poultry .
“for you what is live poultry”
Any idea?” “varied answers”

“Okay very good”

“live poultry pertains to poultry that are still
alive, And have breath. Here in our barangay,
mostly
Many stores here are selling dressed poultry as you
can see in mrs sharon stores.”

“in selecting live poultry we should choose

those Birds that are alert well-feathered and
healthy.”

“why does it is important to choose chickens that are healthy?

“sir it is important

“anyone?”
to choose healthy chicken etc
 because: varied answers”

“yes very good”

“another forms of poultry is wohole poultry.

Whole poultry are the same with live

poultry

But the the difference in whole poultry is that the birds/chicken

here Are no longer alive..”

“the third one is anyone?” “sir dressed

poultry.” “yes very good”

“what is dressed poultry?”

“anyone?” “sir dressed poultry are type of

Birds that are being

slaughtered bled and
defeathered were ther feet
and blood are removed.”

“yes very good

“one example of dressed poultry

That are being sold usually here in our town

As we can see in the stores of mrs sharon

stores “what are those drawn poultry?”

“anyone?” “sir drawn poultry are form of

Dressed poultry tah have been

chilled Or frozen.”

“yes the last form of poultry

Are ready to cook.

Can you give me some examples of ready to cook?” “ sir one is adidas wings

That are usually used in making

 Barbe-q

“yes very good”

These forms of market poultry are parts such

As wings, breast, thighs that are separetly

packed and chilled and sold in the market.

 IV. Abstraction

TEACHERS ACTIVITIES STUDENTS ACTIVITIES

Any question or clarification? No sir.
Now we’ll have an activity. Let’s find out if you really
Understand the lesson.

I have here a “concept map worksheet” with a

topic As the key word. What are you going to do
is to think
And write the words on the map that relate to the
focal Word.

I will call five student to write on every cluster the things

that They have learned from the topic.

Any question? None teacher.

Live
poultry

5 5
BASIC Whole BASIC Dress
forms poultry forms e
of of d
poultry poultry

Ready
Draw
to
n
cook
poultry
 halve
s

drums boneles
s
Give 7 ticks Give 7
different different
cuts of cuts of
poultry poultry
Wing
thighs mid
section

Wing
drummities giblets

V. Application
Teachers Activities Students Activities

“Now we will have an activity divide your

class into 2 groups. I have a picture here of whole

chicken

And I want you to cut the picture into 6 parts according to the poultry “yes

sir” Cuts and name it then present it to the class.”

“are you ready class?”

VI. Evaluation

Teachers activities Students Activities

Test I.
Direction: write the best answer on your
Sheet of paper. 1. b
Multiple choice tests:
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? 2. a
a. healthy alert and well-feathered b. sluggish
c. thin and stout d. broken bones
3. which of the following of the market forms of poultry that
are Chilled/frozen?
a. ready to cook b. live poultry 3.c
c. drawn poultry d. whole poultry
4. these market forms of poultry which poultry parts are separately
packed In a single container and chilled.
a. Ready-to-cook b. drawn poultry 4.a
c.live poultry d. dressed poultry

5. these market forms of poultry that are usually available in the groceries. 5. b

a. ready –to-cook b. drawn poultry

c. live poultry d. dressed poultry

Test II.

Enumeratio

n:

6-10. give at least 5 different cuts in poultry. 1. Halves

2. Breast quarters
3. Thighs

4. Drumsticks

5. Giblets
VII. Assignment
1. find your partner.
2. Visit a market or a store in your town and list down the market forms being sold
3. Take note the appearance odor color and cuts
4. Write it in short bond paper .

PREPARED
BY: CARLO R.
MABUBAY
D.I.T -2

APPROVED BY:
MRS. JANET L.
TAMOR
TEACHER III

DATE:DECEMBER 04, 2017