Learning Area T.L.

E
Learning Delivery Modality Face to Face Modality

School Pagbilao National High

Grade Level 10
Daily Detailed School
Lesson Exemplar Teacher Learning
Babyjane A. Samson T.LE
Area
Teaching Dates March 7 ,2024 Quarter 3
Teaching Time 10:00-11:00 –
Hidalgo
1:00-2:00 - Mabini No. of
1
2:00-3:00- Rizal Day/s

I. OBJECTIVES
A. Content Standards The learners will demonstrate understanding of the basic
concepts and underlying theories in preparing poultry and game
dishes

B. Performance Standards The learner will prepare variety of poultry and game dishes found
in different cultures

C. Most Essential Learning

Competencies(if available, write N/A
the indicated MELC)
D. Learning Competencies a. enumerate the steps in deboning chicken
b. describe the steps of doboning chicken
c. appreciate the importance of deboning chicken
II. CONTENT
 Steps in deboning chicken
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages 303-306
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning
Resources
IV. PROCEDURES

TEACHER ACTIVITY LEARNERS ACTIVITY

A. INTRODUCTION
Please stand up for a short prayer.

Good day class! How are you today? (the student will pray)

Nice to hear that! Good day Ma’am!

Class please pick up the pieces of

paper under your chair

(checking attendance)
once I call your last name say
present The student will pick up the pieces of papers

Before we proceed to our next lesson

who still remember our lesson last
meeting?

Very good that your still remember! Maam, the lesson last meeting all about the presenting
and plating poultry dishes
What else!?

And what is difference between chef Maam, about the difference of cook and chef
and cook?

Maam, the difference between chef and cook, Chef is

Very good! trained to be cook in a long period of time and work at the
restaurant and they can make their own menu or dishes
and the Cook is the one who follow the menu that chef
made and they can work in house,school and other places.

Before we proceed to our new

lesson, We have a short activity
Do you familiar word puzzle?

Direction: Find as many words as Yes Maam!

possible within the grid letters.Word
can be form
horizontally,vertically,and diagonally.

B C H O P P I N G W
O O T H K D L R I F
A C N P C N I N K D
R H Y E B D G Z M W
D S R Y S S Y G C U
A D S Q X K C N B G
X V U V W I B J L P The learners will answer the following:
C N I X K N I F E Q
Bone
Skin
Wings
Knife
Chopping board

What do you think is the relation of

those words to our lesson today?

Maam, the relation of those words to our topic is the

Very good nice idea! relation to poultry and preparation.
To give clarification to all of your idea
that you shared lets proceed to our
topic.

B.DEVELOPMENT

Deboning Chicken

In deboning chicken what

part of the chicken can be
remove? Maam, when we deboned chicken the part of the chicken
that can be remove is the bones.
That’s correct!

Step 1

Maam, I noticed the placement of the hand is on the top of

the breast of the chicken.

What did you noticed at

the first picture

Nice observation!

Everyone read the first step

STEP 1: Place the chicken,

breast side up, on a clean
( the learners read the step one of deboning)
cutting surface. Stretch out
each wing flat against the
board by pulling the tip.
With a boning knife, cut off
the wing tip and next joint,
leaving the largest wing bone
still attached

STEP 2: At the neck, cut

out the wishbone by pulling
the skin up and out of the
way and sliding the knife
along the underside of the
wishbone. Continue cutting
around and under the
wishbone until it is free and
can be pulled out with your
fingers.
 STEP 3: Turn the
bird over, and with
breast side down, cut
along the backbone
from the neck to the
tail.

Please read step

number 4

STEP 4: With short

sharp strokes of your
knife, keeping the
knife close to the
bones cut the flesh
and skin, carefully ( the learners read the step number 4)
using your fingers to
pull the flesh away
from the carcass.

Cut through the ball-

and-socket joints
connecting the wing
and thigh bones to
the carcass, so that
they are separated
from the carcass but
still attached to the
skin. When step is
completed on both
sides, meat will be
attached only along
the ridge of the
breastbone. Gently
(the skin tears easily)
pull to separate the
breastbone and
carcass from the
flesh.

STEP 5: Cut the flesh from

the curved (saber) bone near
the wing and remove the
bone.
STEP 6: The partially-boned
bird with leg and wing
bones left in, is now ready
for stuffing

STEP 7: While holding the

wing bone from inside the
bird, cut through the
tendons and scrape the
meat from the bone with the
knife. Pull out the bone,
using the knife to free it.

We pull out the bone using

what?

Very good!
Maam, using knife

STEP 8: Cut off end of the

leg bone using a cleaver or
thick-bladed cook‘s knife.
Note: The use of a cook‘s
knife for chopping through
chicken bone is acceptable
for this application but not
recommended for
cutting through
other bone.

Using of cook knife is

recommended for cutting
the bone?

Very good! Maam, using of cook knife is not recommended but

acceptable
STEP 9: Repeat step #7 to
remove the leg bone.
Reposition wing and leg
meat so skin

side is
out.

STEP 10: The

whole chicken is
now completely
deboned, with
the skin intact
and ready to be
stuffed, rolled,
and roasted.

Now, you are

ready for
Rellenong
Manok Recipe (Stuffed
deboned

Guide Questions

What are the importance of

deboning?
Maam, the importance of deboning is help to consumer to
cook easily their rellenong manok and other dishes using
deboned chiceken.

Very good!

Deboning it help to speed up

the cooking time as bones as
bones takes longer to heat
through than fleash. And
cook the meat evenly.

Describe the process of

deboning
In deboning what is the part
of the chicken can be
(the learner should describe the steps of deboning one by
remove?
one)

That correct!

Maam, bones

C. ENGAGEMENT

Arrange the picture based on the

steps of deboning chicken

a.

b.

c.

d.

e.

D. ASSIMILATION

The learners should discuss the

steps of deboning chicken.

V. REFLECTION
The teacher will ask the learner to
write their reflection on their
notebook.
I understand that
________________________________________________.
I realized that
___________________________________________________.
Prepared by:

BABYJANE A. SAMSON
Practice Teacher

Checked by:

MARLON R. ILAGAN
Cooperating Teacher

Noted :
IRENE MARINO
Master Teacher I