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DLP3 - 9 Cookery

The document provides a detailed lesson plan for a Grade 9 cookery class. It discusses identifying types and causes of food spoilage and cross-contamination, methods of cooking poultry and game birds, and the importance of food hygiene. The lesson plan includes objectives, subject matter, procedures, discussions on food spoilage and poultry cookery methods, as well as student activities like a picture guessing game.

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Queenie Cervantes
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79 views

DLP3 - 9 Cookery

The document provides a detailed lesson plan for a Grade 9 cookery class. It discusses identifying types and causes of food spoilage and cross-contamination, methods of cooking poultry and game birds, and the importance of food hygiene. The lesson plan includes objectives, subject matter, procedures, discussions on food spoilage and poultry cookery methods, as well as student activities like a picture guessing game.

Uploaded by

Queenie Cervantes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Mati School of Arts and Trades

Don Garcia Avenue, Brgy. Sainz, City of Mati

Detailed Lesson Plan in Grade 9 – Cookery


February 21, 2024
Prepared by: Queenie B. Cervantes

I. Objectives:
At the end of the period, the students are expected to;
a. identify the types and causes of food spoilage and cross-
contamination;
b. determine the methods of cooking poultry and game birds;
and
c. give the importance of poultry and game birds hygienically
to minimize risk of food spoilage and cross- contamination.

II. Subject Matter:


A. Topic: Cook Poultry and Game Bird Dishes
B. References: Cookery 9/K to 12 – TLE Module, Website
C. Instructional Tools/Materials:
a. Laptop
b. Projector & white screen
c. Printed Pictures
d. Bond paper
e. Cartolina
Teacher’s Activity Student’s Activity

A. Procedure
1. Classroom Management
2. Prayer
3. Greetings (Prayer led by the student)
4. Attendance
5. Classroom Rules

B. Review the Past Lesson

Good Afternoon!
What was our lesson yesterday?

Miss, it’s all about The types of poultry.

Yes, Very Good! What else?

Miss, it’s how to cut poultry step-by-step.


Yes, you’re right!

Okay, what are the types of poultry?

Miss, chicken, duck, turkey, pigeon and


goose.

C. Motivation

Since we already learned about the


market forms of poultry and poultry
cuts, we will proceed to our new
topic, but before that, I will ask some
few questions.

Have you woken in the middle of the


night and experienced stomach Yes Miss, it’s because about the food that we
cramps, diarrhea/vomiting? eat, sometimes it is the reason we experience
stomach pain/ diarrhea. Like for examples in
What do you think we experience like preparing foods we forgot the proper hygiene.
this?
Yes, Very Good, often, this pain and
discomfort can be traced back to that
food that we have eaten.

 But before that let’s play a short video


for you to have an idea about our next
topic and later I will ask questions
regarding what you notice on the
video.
https://www.youtube.com/watch?
v=nf4R6XHCU4Q

( Reading of Objectives)
( Reading of Objectives)
Objectives:
Objectives: At the end of the period, the students are
At the end of the period, the students are expected to;
expected to;
a. identify the types and causes of food
a. identify the types and causes of food spoilage and cross- contamination;
spoilage and cross- contamination; b. determine the methods of cooking
b. determine the methods of cooking poultry and game birds; and
poultry and game birds; and c. give the importance of poultry and
c. give the importance of poultry and game birds hygienically to minimize
game birds hygienically to minimize risk of food spoilage and cross-
risk of food spoilage and cross- contamination.
contamination.

D. Lesson Proper

Discussion:

What is Food Spoilage?


 It can be defined as a disagreeable (The students will listen attentively)
change of a food normal state.
 All food should be safe and free from
contamination and spoilage at all
points in its journey from its source
until it reaches the consumers.
 Food may be contaminated by
different microorganisms or by
chemicals that can cause health
problems for anyone who eats it.
 Food spoilage is any undesired in the
natural color, taste, or texture of food
items that makes it unfit for
consumption because it has lost its
quality and nutritional value.

Types of Food Spoilage


 Microbial Spoilage
 Physical Spoilage
 Chemical Spoilage
 Enzymic Spoilage

1. Microbial Spoilage
- Growth of microorganisms
- Enzyme production

2. Physical Spoilage
- Moisture loss or grain

3. Chemical Spoilage
- Oxidation of fat
- Browning of fruits and
vegetables

4. Enzymic Spoilage
- After death, enzymes play a
role in the decomposition of
once-living tissue, in a process
called autolysis (self-
destruction) or enzymic
spoilage.
- For example, some enzymes in
a tomato help it to ripen, but
other enzymes cause it to
decay.

Food Spoilage can be result of:


o Insect damage
o Physical injury
o Enzymatic degradation
o Microbial activity

 Various bacteria can be responsible


for the food spoilage
 When bacteria breaks down the food,
acids and other waste products are
created in the process.
 While the bacteria itself may not be
harmful, the waste products may be
unpleasant to taste or even be harmful
to one’s health.
 Yeast can be responsible for the
decomposition of food with high
sugar content.

 The same effect is useful in the


production of various types of food
and beverages, such as bread, yogurt,
and alcoholic beverages.
 The toxic effects from consuming
spoiled food are known as “ food
poisoning” , and more properly as “
foodborne”

How the foods occur?


1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook
food
3. Foods prepared a day or more before
the food are served.
4. Raw, contaminated ingredients
incorporated into foods that receive no
further cooking.
5. Cross- contamination of cooked foods
through improperly cleaned
equipment
6. Failure to reheat foods to temperature
that kills bacteria.
7. Prolonged exposure to temperatures
favorable to bacteria growth.

Spoilage Signs
o Odor
- Breakdown of proteins
(putrefaction) e.g. rotten egg
smell.
o Sliminess
- Due primarily to surface
accumulation of microbial
cells
- Also be a manifestation of
tissue degradation
o Discoloration
- Mold on bread, blue and green
mold on citrus fruits and
cheese.
o Souring
- Production of acid
- E.g. sour milk from production
of lactic acid

POULTRY SPOILAGE
o General trends are the same as other
fresh meats
o Whole birds have lower counts than
cut-up parts
o Additional processing steps to add the
microbial load.

 When poultry is in the advanced


stages of spoilage, the skin will often
fluoresce under UV because so many
fluorescent pseudomonads are present.
 Off odor generally appear before
sliminess develops. The same bacteria
can produce visceral taint, a condition
manifest by off odors in the
abdominal cavity of poultry.

Poultry Cookery
 Poultry, like meat, may be
cooked by either a dry moist
heat method. The choice of
methods depends mainly upon
the age of the bird instead of
the location of the part in the
carcass as in the case of meats.
Fat content should also be
taken into consideration.

Methods of Cooking Poultry and Game


Birds

1. Moist Heat Method


 Cooking with moisture (stem,
water, stock, wine)
 All classes of chicken and
other poultry for that matter
may be cooked by moist-heat
cookery.

COMMON FILIPINO DISHES:


o Tinolang Manok
o Sinampalukang Manok
o Relyeno
o Pinaupong Manok
2. Dry Heat Method
 Heat is transferred to the food item
without using any moisture.
 Usually dry heat method is reserved
for young tender poultry. The poultry
class of these chickens is specially
termed- broiler and fryers.
 Examples of Dry Heat Method
- Roasting
- Baking
- Grilling
- Broiling

E. Generalization
 Why is it important to maintain
proper hygiene?

( Varied answers)
 How can you tell if the food is
contaminated?

( varied answers)
 Now what are the causes of food
spoilage and cross contamination

( varied answers)

F. Application

This time we will have an interesting


game.

This game is called “FOUR


PICTURE WORDS”. I will divide
you into 3 groups.

All you have to do is to guess the


word. You will right your answer
below the pictures which contains 4
boxes for the first word and 8 boxes
for the second word.
O D

S I A E

FOOD SPOILAGE

G. Evaluation

Alright! Let us find out how much


you have learned from our discussion
today. Get one whole sheet of paper.
Answer the following questions.

1) What are the causes of food


contamination and food spoilage?
2) Why is it necessary to prepare poultry
and game birds hygienically
3) How the foods that we eat get spoiled
and contaminated?

H. Assignment

 Answer the scenario given and


answer it in a short bond paper.

1. What hygiene practices you


should follow in this job rule.

You work as a cook in school


canteen here in MSAT. You use
fresh, frozen, and processed
foods in your menu items. Food
is prepared and placed in the
kitchen and served to customer
at the table.

For your assignment, have a


research more about the causes
about food spoilage and cross-
contamination.

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