Mati School of Arts and Trades

Don Garcia Avenue, Brgy. Sainz, City of Mati

Detailed Lesson Plan in Grade 9 – Cookery

February 19, 2024

Prepared by: Queenie B. Cervantes

I. Objectives:
At the end of the period, the students are expected to;
a. prepare tools, and equipment, and ingredients based on
standards
b. identify the market forms of poultry
c. determine poultry cuts in accordance with prescribed dish.
II. Subject Matter:
A. Topic: Perform mise en place in Poultry and Game Dishes
References: Cookery 9 /K to 12 – TLE Module, Website
B. Content Standard: The learners demonstrate an understanding basic
concepts and underlying theories in preparing poultry and game dishes
C. Performance Standard: The learners prepare a variety of poultry and
game dishes found in different culture.
D. Learning Competencies: LO1: Perform Mise En Place (TLE_HECK9-
12PGD-IIIe-25)
E. CODE: TLE_HECK9-13PGD-IIIe-25
F. Instructional Tools/Materials:
a. Laptop
b. Projector & white screen
c. Printed Pictures
d. Bond paper
e. Video Presentation
 Teacher’s Activity Student’s Activity

A. Procedure
1. Classroom Management
2. Prayer
3. Greetings
4. Attendance
5. Classroom Rules

B. Recall
Review of past lessons.
Guide Question/s:

1. What was our lesson yesterday? Yesterday, our lesson is about cleaning and the
different cleaning agents.

Very Good!

2. What have you understand about cleaning? Cleaning is the process of removing food and other
types of soil from a surface

You’re right! Now, we will proceed to our

next topic.

C. Motivation

“4 PICS, ONE WORD”

 *Reading the objective of the lesson*

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. prepare tools, and a. prepare tools, and
equipment, and equipment, and
ingredients based on ingredients based on
standards standards
b. identify the market b. identify the market
forms of poultry forms of poultry
c. determine poultry c. determine poultry cuts
cuts in accordance in accordance with
with prescribed dish prescribed dish

D. Unlocking Difficulties
Directions: Arrange the scrambled letters to form
the correct word/s. Each word will be given a couple
of seconds to guess. Each correct answer will be
given 5 points.

1.U C D K S -DUCKS
2.E O I P N G - PIGEON
3.O S O E G - GOOSE
4.C C O K A E P - PEACOCK
5.L I Q U A - QUAIL
6.H E C K I N C - CHICKEN
7.T R O Y P L U - POULTTRY
8.O O S R E R T - ROOSTER
9.U R T Y E K V- TURKEY
10.G A T S - STAG

E. Lesson Proper

The class will be divided into 5.

 Group yourselves in to 5 and each group has
given topics to report and discuss in front of
the class.

 You have 15 minutes to work on your tasks

and afterwards a representative of each group
will present your work. Do you understand
the activity?

GROUP 1- KINDS OF POULTRY

GROUP 2 – PROCESSING POULTRY & ( The students will do their task)
NUTRITIVE VALUE OF POULTRY
GROUP 3 – FACTORS TO CINSIDER IN
PLANNING POULTRY & PURCHASING
POULTRY
GROUP 4 – POULTRY COOKERY & STORAGE
GROUP 5 – JOINTING A POULTRY includes
chicken and duck, goose, and Turkey

Okay, you may now start.

PREPARE AND COOK POULTRY AND

GAME DISHES

Poultry refers to several kinds of fowl that are used

as food and the term includes chicken, turkey, duck,
pigeon, and quail. These are usually domesticated
raised mainly for meat and/or eggs. Birds such as
smites that are hunted for food are games.

Poultry consumption in the Philippines has

increased remarkably in the last decade. This is
evident in the popularity of chicken dishes in
restaurants all over the country. Poultry products are
usually less expensive than many meat products and
maybe adapted to a wide variety of dishes. You can
use variety of dry and moist techniques to cook
tender, well done poultry.

Classification of Poultry and Games

BIRD USES
Chicken Meat, Eggs
Duck Meat , Eggs, Feather
Turkey Meat
Goose Meat, Feather, Eggs
Quail Meat, Eggs
Pigeon Meat
Guinea Fowl Meat
Wild Duck Meat, Feather
Pheasant Meat

Chickens and other poultry may be divided into

classes which are essentially of the same physical
characteristics associated with age, sex, live weight
and/or breed.

1. Broiler or Fryer. A broiler or fryer is young

chicken, usually 9 to 12 weeks of age, of either
sex, is tender-meat with soft, pliable, smooth
textured skin.
2. Roaster. A roaster is usually 5 to 6 months of
age.
3. Capon. A capon is a surgically desexed male
chicken usually under 8 months of age.
4. Stag. A stag is a male chicken, usually under 10
months of age, with coarse skin, with somewhat
toughened and darkened flesh
5. Hen or Stewing Chicken. It is a mature female
chicken which is usually more than 10 months of
age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken
with coarse skin, toughened and darkened meat and
hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4
kg.dressed weights which are on sale especially
during the Christmas holiday.

Other Poultry
1. Peking duck. This is a breed of duck that
originated from China and is noted for its tender and
flavorful meat.
2. Duck or Itik is available and popular in many
towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of
either sex and has extra tender meat

5 Basic Forms of Poultry

1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is
old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger
chicken and thick in older one.
d. 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.

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

4. Ready-to-Cook. The dressed birds may be cut up

and marinated or seasoned.

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

Common Commercial Cuts

 Legs
 Breast
 Sides and saddles
 Drumstick
 Thighs
 Cutlets
 Halves

https://www.youtube.com/watch?v=-_mcoAdV-HU
https://www.youtube.com/watch?v=1CtL1s-U5Jg

F. Application:

Activity 1 “Concept Map”

Directions: Give the following given below using

the Concept Map

( Students will do the activity)

 Live
Poultry

Whole Dressed
Poultry 5 Basic Poultry
Forms of
Poultry
Ready-
Poultry
to-
Parts
Cook

Legs

Cutlets Breasts

Give 7
Different
Cuts of
Halves Poultry Sides and
Saddles

Thighs Drumsticks

Activity 2 “ CUT AND IDENTIFY ME”

 Now we will have an activity, divide
your class into 2 groups. I have a
picture here of a whole chicken and I
want you to cut the picture into 6
parts according to the poultry. Cuts
and name it and present it to the class.
G. Evaluation:

TEST A Multiple Choice. Write the best answer on

a sheet of paper.
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?
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 is
chilled/frozen?
a. Ready-to-cook
b. Live poultry
c. Drawn poultry
d. Whole poultry
 4.These market forms of
poultry, which poultry
parts are separately
packed.
a. Ready-to-cook
b. Drawn poultry
c. Live poultry
d. Dressed poultry

Test B. Enumeration

6-10. Give at least 5 different cuts in poultry.

Answers:
HALVES
BREAST QUARTERS
THIGHS
DRUMSTICKS
GIBLETS
SIDE SADDLES/WINGS
LEGS

H. Assignment:

 Research and study about the types

and causes of food spoilage and cross
contamination
 Methods of cooking poultry and
game birds