JUDGE EDMUNDO S.

PINGA NATIONAL HIGH SCHOOL

Danan, Vincenzo A. Sagun, ZDS.
SENIOR HIGH SCHOOL

SEMI-DETAILED LESSON PLAN

PERSONAL DEVELOPMENT
School: JEPNHS Date:
Teacher: EDSON L. LIGANAN Time:
Grade& Section: Grade 12 FIRE Quarter:

I.OBJECTIVES:
 At the end of the lesson, the students are expected to:
1. Determine poultry cuts in accordance with prescribed dish.
2. Perform mise en place.
3. Cut and portion poultry in different parts.

Core Competency: UC #12: PREPARE POULTRY & GAME DISHES (PGD)

Content: Poultry Cuts
Content Standard: The learners demonstrate an understanding in basic concepts and
underlying theories in preparing poultry and game dishes.
Performance Standard: The learners prepare a variety of poultry and game dishes found in
different cultures.
Learning Competency/ies: LO 1. Performs mise en place
Learning Outcome/s: 1.3 Determine poultry cuts in accordance with prescribed dish.
Code: TLE_HECK12PGD-IIIe-25

II. SUBJECT MATTER

Content/Topic: POULTRY CUTS

Reference: Title: TVL; H.E. COOKERY MANUAL MODULE 2
Authors: Aniceta S. Kong &Anecita P. Domo
Materials Needed:  PLAN A: LCD PROJECTOR (Power Point Presentation)
 PLAN B: VISUAL AIDS
 COOKERY VOLUME 2 (Student’s Module)
 KITCHEN TOOLS AND UTENSILS
Values to be developed:  COOPERATION
 APPRECIATION

III. PROCEDURES:

A. CLASSROOM ROUTINE:  Greetings

 Prayer
 Checking of Attendance
 Checking of Assignments/Agreement
 What was our previous lesson class?
 What are the different kinds of poultry?
B. REVIEW OF THE PREVIOUS LESSON:  What are the market forms of poultry?
 Do you have any questions or clarifications
about our previous lesson class?
C. MOTIVATION: GAME😊 (By Group)
Direction: Arrange the three (3) sets of jumbled
letters to form words and try to give the meaning
or descriptions of the following terms.

(Allotted time)
Group Discussion: 5 minutes
Presentation:3 minutes
D. DEVELOPMENT OF LESSON

1. UNLOCKING OF DIFFICULTIES 1.1 THIGH-the top portion of the leg above the
knee joint that is connected to the body of the
chicken.

1.2 FILLET- the entire breast portion of the chicken

which is boneless, skinless and composed of white
meat only.

1.3 DRUMSTICK- this poultry cut is consisting of the

bottom portion of the leg below the knee joint.
2. PRESENTATION
2.1 ACTIVITY

The teacher will divide the class into four groups

composed of 5-6 members. Each group will try to
identify the different parts of a dressed chicken as
it shown in the monitor. Each group will be given
ten (10) seconds to identify the picture. Answers
should be written in meta cards provided by the
teacher and must be posted in the designated
group area. One (1) correct answer is equivalent
into two (2) points.

Methods of Gathering Evidences :

 Points System

2.2 ANALYSIS:
After the presentation of the students, the teacher
will ask the following analytical questions:
 How can you ensure that the quality of your
dressed poultry is good?
 How do you handle raw meats like chicken in
safe condition?
 Which is more economical, buying a whole
dressed chicken or buying an already cut
chicken?

 Video Presentation: “Poultry Cuts”

2.3 ABSTRACT:
The teacher on this part will now focus on the main
topic/lesson and will ask more generalized
questions to lead and guide the learners in
reinforcing what they should know.

2.4 APPLICATION:
After the teacher’s demonstration, the students will
perform return-demonstration in cutting and
portioning poultry in different parts. Each group
must select a leader and the leader will assign each
group mate to cut a specific part of the chicken.

WHAT TO PREPARE?
1 piece chicken whole leg
1 piece chicken drumstick
1 piece chicken thigh
1 piece chicken breast
 1 piece boneless & skinless chicken fillet
1 piece chicken wing
1 piece chicken drumette
1 piece chicken wingette
1 piece chicken wing tip

(Allotted time)
Mise en place: 5 minutes
Chicken Portioning: 20 minutes
Presentation:3 minutes

Methods of Gathering Evidences :

 Demonstration
 Observation
 Rubrics

Evaluation Criteria Poor Good Excellent Score

Students must provide
Personal Protective
Equipment (PPE)
Protective Equipment
Students must follow
safety precautions.
Students must apply all
sanitation practices
Selection and usage of
Equipment, Tools, and
Techniques
demonstration of skills
Students must observe the
time allotted.
Teamwork
Determine all the parts of
the chicken/poultry cuts chicken/ poultry cuts
3 4 5
All the group Some members did All the group
members did not not provide Personal members provides
provide Personal Protective Personal Protective
Equipment (PPE) Equipment (PPE)
(PPE)
3 4 5
Disregard of safety Shows minimal Follows all safety
creating unsafe safety concerns concerns.
situation during preparation
5 8 10
Unsanitary situation Shows some Follows all sanitation
creates sanitation concerns practices.
unsafe product during preparation
7 12 15
Selection and usage Selects and uses all
tools/ of tools/equipment tools/ equipment
equipment lacks occasionally lacks correctly and safely
understanding and safe and appropriate
industry techniques
3 4 5
Disregard of written Partial Effectively follows
time management implementation of written time
plan written time management plan
management plan
5 8 10
Members lack team Members Members work
organization demonstrate effectively and
minimal teamwork efficiently as a team
5 10 15
All the parts of the Some parts of the Identified all the
chicken cuts are not parts of the chicken
are not identified. identified. cuts
TOTAL SCORE (65)

IV. EVALUATION
Determine the following poultry cuts. Write your answer on the second column.
POULTRY CUTS ANSWER
1.

2.
3.

4.

5.

V. ASSIGNMENT/AGREEMENT:
Answer the following questions in your notebook:
1. What are the types food spoilage and cross-contamination?
2. What are the causes of food spoilage and cross-contamination?

Reference:
Title: TVL; H.E. COOKERY MANUAL MODULE 2
Authors: Aniceta S. Kong &Anecita P. Domo

PREPARED BY:

EDSON L. LIGANAN
Teacher II

OBSERVED BY:
_________________________

_________________________

DATE: ____________________