Republic of the Philippines

BULACAN POLYTECHNIC COLLEGE

MALOLOS CAMPUS
Bulihan, Malolos, Bulacan
SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

Home Economics – Cookery

Detailed Lesson Plan
S.Y 2023 – 2024
3rd Quarter

GRADE: 10 Time: 7:00 a.m

SECTION: Aquamarine, Chryso, Topaz, Jade, Diamond Date: March 5, 2024

I. OBJECTIVES
At the end of this lesson, the learner should be able to:
1. Identify the market forms of poultry;
2. determine the poultry cuts in accordance with the prescribed dish; and
3. appreciate the importance of determining the poultry cuts.

II. SUBJECT MATTER

Topic: Prepare Poultry and Game Dishes
Teaching Strategies: Discussion, question-and-answer
Teaching Materials: Laptop, PowerPoint presentation, Visual Aids, and TV
References: Prepare Poultry and Game Dishes
(cookery_g10_learning_module.pdf)
Values Integration: Team Work, Organize, and Orderliness

III. PROCEDURE
Teacher’s Activity Student’s Activity
1. Daily Routine (10 mins)

A.1 Prayer

Before we start, may I ask everybody to Please bow our head and feel the presence of the Lord ..
please stand. (Students name) kindly Amen!
lead the prayer.

A.2 Greetings of the Class

Good morning, class!

Before you sit down kindly pick up the trash Good morning, ma’am!
and put it in your bags for a while. (Pick up trash and sit down)

A.3 Attendance

For your attendance, the class monitor will Okay ma’am!

check if you’re present.
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS
Bulihan, Malolos, Bulacan
SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

2. Review (5 mins)
Can you recall our topic last time? Yes ma’am!
Yes, (students name) what was our discussion It’s all about the classification of poultry and games.
last meeting?

Very good! Can you identify the classification of (The students will give samples).
poultry and games?

We also tackled the good qualities in selecting The eyes are clear.
poultry and games, can you give me an example The feet are soft and smooth.
of a good quality live poultry?

3. Presentation (30)

C.1 Motivation

This game is called “CATCH THE GAME”.

The students will be divided into groups. Each group
will have a representative. Every representative of the
groups is going to participate in “head, shoulder, knees
and toes.”
The teacher will give a go signal and the students are
going to get the “chicken.” The team who will get the
chicken first will pull out a number inside the box and
they are going to answer the question.

NOTE: If the representative didn’t know the answer,

his/her team will be allowed to help their teammates.

C.2 Lesson Proper

Let’s now proceed to our topic. Our lesson for today

is all about MARKET FORMS OF POULTRY AND
DIFFERENT CUTS OF POULTRY.

But first, allow me to share our objectives for this

morning.

At the end of this lesson, the learners will be able to:

1. Identify the market forms of poultry;
2. determine the poultry cuts in accordance
with the prescribed dish; and
3. appreciate the importance of determining the
poultry cuts.

So, our topic for today is all about, preparation of

poultry and game dishes. We are going to start in;
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS
Bulihan, Malolos, Bulacan
SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

Market Forms of Poultry

Last time, we talked about selecting good qualities of

poultry. Can you recall that market forms of poultry? (The students will answer the question)
Live Poultry
Whole Poultry
Dressed Poultry
Ready -to- cook
Very Good Class! Drawn Poultry

1. Live poultry should be healthy, alert, and well-

feathered. Avoid poultry which have bruises,
blisters and broken bones.

Why is it important that our live poultry is healthy?

2. Whole poultry Though not alive, the criteria for Student 1. To avoid having some disease that can affect
selecting live poultry also apply to whole our health.
poultry.

Can you recall again the criteria in selecting good

live poultry? Student 2. The eyes should be clear.
The feet are soft and fine.
The feathers are small.
3. Dressed poultry This is the most available
poultry form in the market. Dressed poultry are
actually slaughtered poultry with the head, feet,
blood, feathers and internal organs removed.
Good quality dressed poultry should be free
from slime, off-odors and discoloration.

Once again, can you identify the difference

between whole poultry and dressed poultry? (The students will answer.)

4. Drawn poultry These are dressed poultry that

have been chilled or frozen. They are usually
available in groceries.

5. Ready-to cook These are poultry parts such as

wings, breast, thighs, or drumsticks which have
been separately packed in a single container and
frozen or chilled.
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS
Bulihan, Malolos, Bulacan
SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

DIFFERENT CUTS OF POULTRY

1. Whole Chicken - Whole Chickens are marketed

either fresh or frozen.
2. Halves The bird is split from front to back
through the backbone and keel to produce 2
halves of approximately equal weight.
3. Breast Quarters Halves may be further cut into
which include the wing. A breast quarter,
including portions of the back, is all white meat.
4. Split Breast A breast quarter with the wing
removed.
5. Split Breast without Back A breast quarter with
wing and back portion removed.
6. Boneless, Skinless Breast Split breast that has
been skinned and deboned.
7. 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.
8. Whole Chicken Wing - The whole chicken wing
is an all-white meat portion composed of three
sections; the drumette, mid section, and tip.
9. Wing Drumettes - The first section between the
shoulder and the elbow.
10. Wing Mid-Section with Tip The flat center
section and the flipper (wing tip).
11. Wing Mid-Section - The section between the
elbow and the tip, sometimes called the wing flat
or mid-joint.
12. Whole Chicken Leg - The whole chicken leg is a
drumstick-thigh combination. The whole leg
differs from the leg quarter and does not contain
a portion of the back.
13. Boneless, Skinless Leg - Whole chicken leg with
skin and bone removed.
14. Thigh The thigh is the portion of the leg above
the knee joint.
15. Boneless, Skinless Thigh - Thigh with skin and
bone removed.
16. Drumsticks - Drumsticks include the lower
portion of the leg quarter (the portion between
the knee joint and the hock).
17. Giblets - Includes heart, liver, and neck.
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS
Bulihan, Malolos, Bulacan
SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

D. Application (10 mins)

Activity 1: Identify the different types of poultry

cuts
based on the pictures.

___________ 1.

___________ 2.

___________ 3.

___________ 4

___________ 5.

1. THIGH
2. WHOLE CHICKEN WINGS
3. HALVES
4. DRUMSTICKS
5. GIBLETS

D. Generalization (5 mins)

1. What are the market forms of poultry?

2. Define the 5 market forms of poultry.
3. What are the 8 major cuts of poultry?
 Republic of the Philippines
BULACAN POLYTECHNIC COLLEGE
MALOLOS CAMPUS
Bulihan, Malolos, Bulacan
SAN PEDRO NATIONAL HIGH SCHOOL
San Pedro, Hagonoy, Bulacan

IV. Evaluation

GROUP ACTIVITY

Instruction: Group yourselves into 5. Each group will be given a picture of a whole chicken. Every group will
cut the picture of whole chicken according to different poultry cuts and they are going to identify the name of every
part of the chicken. Once done, the students will display their works on the board.

Assignment:

Directions: Make an advance reading about the cook poultry and game dishes.
Reference: LM- 10 (p. 297)

Prepared by:

Lacap, Mary Joy C.

Checked by:

Nilda Del Rosario

Cooperative Teacher