A Lesson Plan in T.L.E.

10 Commercial Cooking

John Mark P. Sandoy November 27, 2017

Mentee Date

Ms. Sedd Alfabeto 1:00 P.M. – 2:00 P.M.

Mentor Time

I. Intended Learning Outcomes:

Through varied activities, the grade 10 students with at least 85% accuracy are expected
to:
A. identify and familiarize the methods of cooking poultry and game dishes;
B. appreciate the importance of executing the appropriate methods of cooking poultry and game
dishes; and
C. prepare and perform spicy chicken buffalo wings.

II. Learning Content:

Lesson: Methods on Cooking Poultry and Game Dishes

Concept: The type of method to use for cooking poultry depends on the bird. Young poultry is
best for roasting, broiling, and frying. Older poultry requires braising or stewing methods. Either
way, slow, even heat should be used for tender, juicy, evenly done poultry. Do not overcook; it
results in tough, dry meat.
References:
 Poultry & Gamebirds. (2012, October 18). Retrieved November 21, 2017, from
https://myculinaryjoy.com/poultry/
 Cooking meat and poultry. (2002). Retrieved November 21, 2017, from https://www.four-
h.purdue.edu/foods/Cooking%20meat%20and%20poultry.htm
 Rahman, I. (2016, September 08). COOKING POULTRY AND GAME BIRDS. Retrieved
November 21, 2017, from https://prezi.com/xczat2hjteda/cooking-poultry-and-game-birds/#
Resources: PowerPoint presentation, pictures
Skills: Critical thinking, speaking, listening, psycho motor

III. Learning Experiences:

A. Preparation
The teacher will group the class into 5 and let them answer a crossword puzzle consisting of the
different methods in cooking poultry and game dishes.

Sautéing, Steaming, Braising, Deep-frying, Pan-frying,

Broiling, Simmering, Poaching, Roasting, Grilling
 3.
D
1. 2. 4.
B S E P
5.
R O A S T I N G E O
O M P A
6.
G R I L L I N G M - C
L E F H
7.
S A U E T I N G R R I
T N I Y N
8.
E G P A N - F R Y I N G
A G N
9.
M G
B R A I S I N G
N
G

B. Presentation

The teacher will then ask the following questions;

1. What is common about the terms identified in the puzzle?

2. Do you think these cooking methods can be used to prepare meat or poultry dishes?
3. Base on your answers on numbers 1 and 2 can you guess what is our topic for today?

The teacher will then introduce the topic.

Methods on Cooking Poultry and Game Dishes

The teacher will then discuss the topic further.

1. Roasting (ex. Orange Herb RoastedChicken)

 a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all
sides.

 Low temperature (250*-325*) is best for large birds like turkeys (unless they’re stuffed)
 High temperature (450*) works well for very small chickens or items like game birds which
are served rare
 To create a brown skin on chickens 4-5 lbs. or less, you can either sear it in a pan on the stove
(and then transfer the chicken to the oven) or raise the oven temperature to 450* for the first
fifteen minutes and then lower the temperature to 325*-350* for the remainder of the cooking
time
2. Broiling (ex.

- uses the same idea as grilling, but the heat source is on top of food instead of underneath it.
3. Grilling (ex. Spicy Lemon Chicken Kabobs, Grilled Basil Chicken and Tomatoes)

 is the application of direct heat from underneath the food you are cooking.
 As the outside can burn before the inside is safely cooked through, the best strategy is to
mark the poultry on the grill at lower temperatures than used for meat and then finish cooking
your bird through in the oven

4. Sautéing (ex. Sautéed Chicken With Sweet Potatoes)

 browns the foods surface as it cooks and develops complex flavors and aromas.
 As boned and dark meat requires longer cooking, Sauteing is best for boneless breasts
5. Pan-frying (ex. Pan Fried Italian Chicken Thighs)

 is a form of frying characterized by the use of minimal cooking oil or fat.

 Pan-frying uses ¼ inch of fat or more – brown on moderate high heat, then lower temperature
and cook for 30-45 min
6. Deep frying

 is a cooking method in which food is submerged in hot fat.

 Deep-frying is best for pieces from small chickens – use 325* – 350* oil
7. Simmering

- Cooking liquid is bubbling gently. To tenderize tougher meats poultry and some shellfish by
long, slow cooking.

8. Poaching

-Cooking liquid is not bubbling but is barely moving. To cook seafood and some tender cuts of
poultry and meat. To retain moisture and develop a light, subtle flavor.

9. STEAMING

- to cook foods by putting them in direct contact with steam. This cooking method is best suited
to foods that are naturally tender.

10. Braising

 lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid.
 Good for tenderizing tough meat and moisturizing tender meat – use the Braising
Technique but note that your braising time for chicken will only be about 30-40 minutes

Example of Poultry and Game dishes:

Boiled Fowl

Dress, clean, and truss a four-pound fowl, tie in cheese-cloth, place on trivet in a kettle, half
surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt
the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a
boiled fowl.
 Roast Goose with Potato Stuffing

Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is
removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and
pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot
oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last half-
hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with
watercress and bright red cranberries. Serve with Apple Sauce.

Buffalo Chicken Wings Recipe

Ingredients

 12 pieces chicken wings  3 tablespoons hot sauce

 ½ teaspoon chili powder  ⅛ teaspoon black pepper
 ⅓ cup all-purpose flour  ¼ teaspoon salt
 ½ teaspoon paprika  ¼ teaspoon garlic powder
 5 tablespoons butter  4 cups cooking oil
Instructions

1. Combine flour, chili powder, salt, and paprika in a mixing bowl. Mix well.
2. Put the chicken in the mixing bowl and coat with the flour mixture.
3. Heat a cooking pot and pour-in cooking oil.
4. Deep fry the chicken wings until golden brown. Set aside.
5. Melt the butter in a sauce pan.
6. Put-in hot sauce, ground black pepper, and garlic powder. Stir.
7. Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.
8. Transfer on a serving plate.

The teacher will end the discussion by asking a question.

 Do you think it is important to execute appropriately the methods of cooking poultry and
game dishes?

C. Performance

In their laboratory groupings the teacher will let the groups cook spicy chicken buffalo
wings. They will be graded by the following criteria. (See attachment)

IV. Evaluation

The teacher will conduct a ten item test.

 Enumerate all the methods in cooking poultry and game dishes. Give a brief
description in each method.

V. Assignment

Prepare for laboratory