DAILY LESSONG LOG SCHOOL BAROBO NATIONAL HIGH GRADE LEVEL GRADE 10

SCHOOL
TEACHER JUNELYN M. SABROSO LEARNING AREA SPTVE 10- FOOD
TECHNOLOGY
TEACHING DATE AND TIME January 8-12, 2024 QUARTER Second- Week 8

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVE
A. Content Standard The learners The learners The learners The learners The learners
demonstrate an demonstrate an demonstrate an demonstrate an demonstrate an
understanding basic understanding basic understanding basic understanding basic understanding basic
concepts and concepts and concepts and concepts and concepts and underlying
underlying theories underlying theories underlying theories in underlying theories in theories in preparing
in preparing poultry in preparing poultry preparing poultry and preparing poultry and poultry and game dishes
and game dishes and game dishes game dishes game dishes
B. Performance Standard
C. Learning OBJECTIVES: OBJECTIVES: OBJECTIVES: OBJECTIVES: OBJECTIVES:
Competency/Objectives/Code
At the end of this At the end of this At the end of this At the end of this At the end of this session
session you would session you would session you would be session you would be you would be able to do
be able to do the be able to do the able to do the able to do the following: the following:
following: following: following:
A. Determine the A. Determine the A. Determine the A. Identify the different A. Identify the different
nutritional value nutritional value nutritional value and cuts of poultry; cuts of poultry;
and components of and components of components of B. explain the process B. explain the process
poultry; poultry; poultry; how to perform how to perform different
B. identify market B. identify market B. identify market different poultry cuts poultry cuts and
forms of poultry; forms of poultry; forms of poultry; and and C. value the importance
and and C. value the C. value the of learning the different
C. value the C. value the importance of the importance of learning cuts of poultry.
importance of the importance of the national value of the different cuts of
national value of national value of poultry. poultry.
poultry. poultry.

D. Learning Competency Code SPTVE_FOOD10- SPTVE_FOOD10- SPTVE_FOOD10- SPTVE_FOOD10- SPTVE_FOOD10- VPGD-

VPGD-IIe-15 VPGD-IIe-15 VPGD-IIe-15 VPGD-IIe-15 IIe-15
II. CONTENT LESSON1: PREPARE POULTRY AND GAME
Nutritional Value Nutritional Value Nutritional Value and Different cuts of Different cuts of Poultry
and Market Forms and Market Forms Market Forms of Poultry
of Poultry of Poultry Poultry
III. LEARNING RESOURCES
 A. References
1. Teacher’s Guide Pages
2. Learner’s Materials
3. Textbook pages pp. 1-14 pp. 1-14 pp. 1-14
4. Additional Materials from
Learning Resource
B. Other Learning Resources Laptop, TV Laptop, TV Laptop, TV
IV. PROCEDURES
A. Reviewing Ask learners about Ask learners about
previous the previous the previous
lesson or discussion discussion
presenting the
new lesson

B. Establishing a Let the learners Let the learners read

purpose of the read lesson lesson objectives
lesson objectives
C. Presenting Picture Parade Graphic Organizer
Examples/
Instances of
the new lesson

D. Discussing Ask learners on Active Discussion Show video clip of TV Show video clip on how
new concepts what are the through PPT Commercial to cut 8-piece chicken
and practicing nutrients they can
new skills # 1 get in eating poultry
products
E. Discussing Active Discussion Show video clips on Active Discussion Active Discussion
new concepts through PPT the different market through PPT through PPT
and practicing forms
new skills # 2
F. Developing II. Fill-in-the blank. What are the
Mastery Supply the missing market forms of
word or value to poultry?
complete the 1. _______________
statement.
3._______________
1. Poultry meat is
low in fat, rich in
5._________________
______________,
2. _______________
nutrients, and
minerals. 4. _______________
2. It gives proteins of 6._________________
high natural value,
for instance those
containing the 9
essentials
_______________
found in food.
3. As rated by the
Spanish Nutrition
Foundation and
Fedecarne in its
supporting assistant
of meat, in 100
grams of chicken
70.3% is
____________, 9.7%
are
lipids or fats, and
20% protein.
4. Based on the
chart
_______________meat
has the highest
protein content.
5. Dark meat are
tissues that are
physically active,
has more fat and
connective tissue
with high
____________.
G. Finding Group Work A. Fill-in-the blank. Group Activity 1. You are going to
practical Show table of Fill the blank with - Enumerate market prepare Chicken
application of nutritional content the correct words to forms of poultry Lollipop for your
concepts and of poultry products complete the available in the birthday party, what
skills and let them statement. locality.
specific poultry cut are
compare the data According to the
Spanish Nutrition
you going to use?
Foundation and Why?
Fedecarne in its Answer:______________
supporting assistant ______________________
of meat, in 100 ______________________
grams of chicken ______________________
_____(1.)______ is ______________________
water, ____(2.)_____ ______________________
are lipids or fats, ______________________
and
__________
_____(3.)_______prote
in.
2. In preparing
Chicken Cordon Bleu,
what specific poultry
cut you’re going to
use? Why?
Answer :______________
______________________
______________________
______________________
______________________
______________________
______________________
______

H. Making 1. Why is it very The teacher sums Why do we need to The teacher sums up Why should we need to
generalizations important to you as up the lesson know different market the lesson be learned different cuts
and a student to gain forms of poultry? of poultry?
abstraction knowledge and
about the understanding in
lessons nutritional value
and components of
poultry and game?

I. Evaluating 1. What are the I. Multiple Choice . Multiple Choice

Learning vitamins and Directions: Read Directions: Read the
minerals present in the statement statement properly
poultry products? properly and choose and choose your
your answer. Write answer. Write the
2. What type of the letter of the letter of the correct
protein content is correct answer on answer on your test
present in poultry your test booklet. booklet.
product? 1. Dressed poultry
with the internal 1. Butchered poultry
organs, feet, and that have been
head removed. defeathered, internal
A. Drawn poultry C. organs, feet and head
Live poultry separated that is
B. Dressed poultry prepared for cooking.
D. Whole poultry A. Drawn Poultry C.
2. Type of poultry Ready to Cook
meat are tissues B. Dressed Poultry D.
that are physically Whole poultry
active, has more fat 2. The carcass of
and connective captured fowls; like
tissue with high the type of live poultry
myoglobin. however at this point
B. dark meat D. is not alive.
white meat A. Drawn poultry C.
Ready to cook
3. It is the most B. Dressed poultry D.
particular Whole poultry
macronutrient in the 3. Protein that stores
nutritional structure oxygen for the tissue
of the chicken to utilize.
A. marrow C. protein A. Collagen C.
B. fats D. water Myoglobin
4. Market forms of B. Fats D. Protein
poultry that is 4. Chicken has low
cleaned, blood and cholesterol content,
feathers are expelled besides
but with head, feet, from_____________.
and viscera has not A. Breast C. Thighs
been removed. B. Skin D. Wings
A. Drawn poultry C. 5. This market form of
Live poultry poultry is alert, has
B. Dressed poultry bright eyes, all fully
D. Whole poultry feathered, and fine
5. Based on the feet.
chart, what poultry A. Drawn Poultry C.
 meat which are high Poultry Parts
in fat? B. Live Poultry D.
A. chicken C. quail Whole Poultry
B. duck D. turkey
J. Additional Name poultry Which part of the
activities for products available in chicken is your
application or your house favorite? Why?
remediation
VI. REMARKS
VII. REFLECTION

A. No. of learners
who earned 80% in
the evaluation
B. No. of learners
who require
additional activities
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
D. No. of learners
who continue to
require remediation

Prepared by:

JUNELYN M. SABROSO
T-III/Subject Teacher

Checked:

FORTUNATO L. PANTALEON, JR.

MT-I/Instructional Leader