School: Grade Level: GRADE 10

Teacher: Learning Area: TLE 10 – COOKERY 10

Observation Date: Quarter: Observation:

Semi-Detailed Lesson Plan in TLE 10 – COOKERY 10

(Scheduled Classroom Observation)

I. OBJECTIVES
(Layunin)
A. Content Standard The learners prepare & demonstrate the basic concepts and underlying theories in preparing
(Pamantayang poultry and game dishes
Pangnilalaman)
B. Performance The learners prepare a variety of poultry and game dishes found in different cultures
Standard
(Pamantayan sa
Pagganap)
C. Learning LO 2. Cook poultry and game bird dishes
Competencies 2.1 prepare poultry and game birds hygienically to minimize risk of food spoilage and cross-
(Pamantayan sa contamination cook various poultry and game bird dishes appropriately
Pagkatuto)
D. Objectives At the end of the lesson, the learners will be able to:
(Mga Layunin) a. Identify the methods of cooking poultry and game birds.
b. Know the different steps in fabricating chicken.
c. Create a flow-chart about the different steps in fabricating chicken.

II.CONTENT Types and causes of food spoilage and cross contamination

(Nilalaman) Methods of cooking poultry and game birds
1. Dry-heat cookery
2. Moist-heat cookery

III.LEARNING
RESOURCES
(Kagamitang
Panturo)
A. References
(Sanggunian)
1. Teacher’s Guide Ref: Technical Vocational Livelihood Education – Cookery Module 2
pages
Manual First Edition, 2016 by: Aniceta S. Kong and Anecita P. Domo
TLE-HECK10PGD-IIIFH-26
2. Learner’s visual aid; laptop; video clips; pictures, PowerPoint presentation
Materials pages
3. Textbook pages Pages 240-249
4. Additional
materials from
Learning Resource
(LR) portal
A. Other Learning Google Images References:
Resources https://www.kawalingpinoy.com/tinolang-manok-chicken-tinola/
(Iba pang https://www.kawalingpinoy.com/chicken-curry/
Kagamitang https://www.kawalingpinoy.com/filipino-style-fried-chicken/
Panturo) https://www.kawalingpinoy.com/filipino-style-barbecue-chicken/
IV.PROCEDURES A. Preliminary Activities
(Pamamaraan) 1. Prayer “Everyone, please stand lets have prayer
2. Greetings “good afternoon class
3. Checking of attendance “who are absent today
“okay very good!”
A. Reviewing Call on some students to recall key concepts in last meeting’s discussion.
previous lesson or “We are done discussing about the food causes of food spoilage and contamination. Please
presenting the new give me two causes of contamination are number food spoilage and food contamination.
lesson
(Balik-aral sa “Very good answer”
nakaraang aralin
at/o pagsisimula ng
bagong aralin)
B. Establishing a Activity/Motivation Teachers Activities
purpose for the “before we proceed to our new lesson
lesson we will have an activity first to warm you up this activity will be called
(Paghahabi sa “Guess the menu” “Are you ready class?”
layunin ng aralin)
References:
Google Images
https://www.kawalingpinoy.com/tinolang-manok-chicken-tinola/
https://www.kawalingpinoy.com/chicken-curry/
https://www.kawalingpinoy.com/filipino-style-fried-chicken/
https://www.kawalingpinoy.com/filipino-style-barbecue-chicken/
“ Yes Very Good”
C. Presenting “Today class we will be discussing about the Methods of cooking poultry and the steps in
examples/instances fabricating Chicken. Since these methods of cooking poultry and the fabricating chicken are
of the new lesson not new to us anymore, because in our daily life we all applied to these at home even in
(Pag-uugnay ng mga cooking our viands, like vegetables and meat, before we cook poultry meat like chicken. First
halimbawa sa we do is to fabricate chicken before coking the dishes to be served. ”And there are two
bagong aralin) method of cooking the dishes to be served.”
“and there are two methods of cooking and what are those?
1.Dry-heat cookery
2. Moist-heat cookery

D. Discussing new Interactive discussion about

concepts and 1.Dry-heat cookery
practicing new skills 2. Moist-heat cookery
#1 Activity:
(Pagtalakay ng Activity 1: PICTURE Analysis
bagong konsepto at
paglalahad ng Directions: Observe the picture shown in presentation. Then, answer each
bagong kasanayan question broadly.
#1)
 Photos from: Work of Art: Image (tumblr.com) Photos from: 2011-Tarlac-Pampanga-Zambales.jpg (1280×757) (fpe.ph)
PICTURE 1 PICTURE 2

Photos from: nnn.JPG (1129×851) (bp.blogspot.com)

PICTURE 3

In presentation pictures shown above, Ask the learners in given questions.

1. What have you seen in the pictures?
2. How do Aetas prepare and cook their food?
3. What methods of cooking did they use?
4. What are the contributions of our “katutubo” in rich culture of our country?

E. Discussing new Unlocking difficulties (show visual about these.)

concepts and “Fabrication is the culinary term used for breaking down A carcass or a poultry in cut or
practicing new skills primal cut into cuts for Service.
#2
(Pagtalakay ng
bagong konsepto at
paglalahad ng
bagong kasanayan
#2)
F. Developing Show video clips about the steps in fabricating chicken based on what they understand.
mastery (Leads to
Formative “This time we will have an activity.
assessment) I want you to create flow chart using manila paper About the different steps in fabricating
(Paglinang sa chicken.” Write the first step in the first chart, second on the next chart and so on.
kabihasnan)
Example:
Cut along center of
breast bone.

Using the knife, scimitar may be preferred but a fillet knife

would work well too. Cut along one side of the breast bone
to the base of the chicken.

So on…..

G. Finding practical Performance Task

applications of Demonstrate the steps in fabricating and deboning chicken by following the procedures on
concepts and skills in page 242.
daily living Document your procedure through video.
(Paglalapat ng aralin
sa pang-araw-araw Your performance will be evaluated using the rubric below:
na buhay)

H. Making Summarize the topics discussed in the lesson.

generalizations and 1. How DRY heat methods differ from MOIST Heat Method?
abstractions about 2. Give me at least 3 steps on HOW to fabricate chicken.
the lesson
 (Paglalahat ng
aralin)
I. Evaluating learning Assessment:
(Pagtataya ng Classify the following poultry dishes according to their methods of cooking,
aralin) 1. Adobong manok 6. Chicken barbecue
2. Fried chicken 7. Lechon manok
3. Tinolang manok 8. Pinaupong manok
4. Pocherong manok 9. Roasted Chicken
5. Chicken curry 10. Asadong Manok

DRY HEAT COOKING METHOD MOIST HEAT COOKING METHOD

J. Additional Assignment:
activities for Make a research 2 Filipino recipe that uses dry heat & moist Heat method
application or Submit your research in a short bond paper with folder
remediation
(Karagdagang
gawain para sa
takdang aralin at
remediation)

Prepared by: Note by:

Name and Signature of Teacher Name and Signature of Observer

(Pangalan at Lagda ng Guro) (Pangalan at Lagda ng Nagmasid)

Reference: DepEd Order No. 42, s. 2016 (Policy Guidelines on Daily Lesson Preparation for the K to 12 Basic Educ.
Program)