Republic of the Philippines

Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

TLE/TVL DEPARTMENT
S.Y: 2022-2023
Teacher: Ms. Gabrielle Shanne P. Teaching Date March 18, 2024
Daluz and Time: 9:00-11:30 AM IPIL-IPIL
to EUCALPYTUS
Blue Building 1st Floor
Learning Area: TLE-COOKERY Grade Level: GRADE-10

THIRD QUARTER
I. OBJECTIVES At the end of the lesson, the students are expected to:
1. identifying the proper selecting of good quality
poultry and game;
2. discuss the nutritional value/components of
poultry and game; and
3. evaluate the market forms of poultry
II. CONTENT
a. Topic Learning outcome 1: Perform Mise’en Place
Selecting and Purchasing Poultry and Game
b. Reference K-12 Technical-Vocational-Livelihood Home Economics
Cookery Grade 10 Manual, Lesson Outcome 2 p. 233
c. MELC’s  Selecting Good Quality Poultry and Game
-When purchasing poultry, it's vital to consider the
recommended storage temperature, the meat's provenance,
and the expiration date.
Content Standard The learners exhibit comprehension in their knowledge,
abilities, and attitudes as well as in their choice of quality
game and poultry.
Performance The learners independently demonstrate their knowledge,
Standard abilities, and attitudes while choosing high-quality game and
poultry.
Learning This lesson covers the skills, knowledge and attitudes
Competencies required in selecting good quality poultry and game.
d. Values Integration Understanding, Identifying, Discipline, Cooperation, Personal
Hygiene and Time management.
e. Materials Laptop, PowerPoint presentation, HDMI, Instructional

Barangay Bulihan, Silang, Cavite

(046) 890-0133
depedcavite.bulihannhs301180@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
materials.
f. Subject Health, English, PE, and Arts.
Integration
g. Pedagogical Collaborative Approach
Approaches Discussion and Demonstration
h. Strategies
 Visualization
 Cooperative Learning
 Space Repetition
 Technology
 3,2, and 1

III. STRATEGIES
a. Activity Activity 1.
1. Preparatory Activity
1.1 Prayer
1.2 Greetings
1.3 Classroom Management
 Like Reaction – Keep quiet.
 Heart Reaction – Pick up the trashes
and arrange the chairs.
 Care Reaction – Settle down and all
eyes and ears on the discussion.
 Smile Reaction – Warning for
punishment.
 Anger Reaction - A penalty will be
meted out to the non-participating group.
1.4 Checking of Attendance
1.5 Review of the past lesson
Prepare Stocks, Sauces, and Soup.
Learners will answer the following questions regarding to
the last topic.
1. Give some example of classification poultry and
game?
2. What is the three other poultry?

Activity 1.
INSTRUCTIONS: “Arrange Me!”

• The learners will engage in a game known as "shuffle

Barangay Bulihan, Silang, Cavite

(046) 890-0133
depedcavite.bulihannhs301180@deped.gov.ph
Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
words."
• The learners will select several bird sounds after being split
into two groups.
• The group that responds to the game will be the first to
emit a sound.
• The new theme will be related to the shuffle words game.

b. Analysis ACTIVITY 2. DISCUSSION

1. Enumerate the selecting good quality poultry and
game.
2. Give the differences of selecting good quality
poultry and game.
3. Identify the various parts of the poultry.
4. Discuss about nutritional value/compounds of
poultry and game.
5. Differences of dark and white muscles.
6. Enumerate the variety of meats refer to its organ.
7. Identify the market forms of poultry.
c. Abstraction Activity 4. Generalization
The teacher will assess the learners understanding by
answering the following questions.
1. What are the 3 things you realized today, 2 things you
enjoyed and 1 thing that you want to ask?
d. Application Activity 5. “MARKET-MARKET!” (Individual Activity)

 The goal for each learner is to select one good quality

poultry and draw and explain why they chose it.
 In materials learners need a short bond paper and art
materials.
 The learner is given only 15 minutes to complete the
given task.
 Each learner will be graded based on the following
criteria.

CRITERIA Excellent Satisfactory Fair

(10) (7) (5)

Barangay Bulihan, Silang, Cavite

(046) 890-0133
depedcavite.bulihannhs301180@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL

All content One piece of Content contains

CONTENT throughout tge information is clearly more than one
inaccurate. factual error.
ACCURACY presentation is
accurate.
TIME The learner passes The learner passes The learner did
MANAGEMENT it on time. the task 2 minutes not finish the
late. task.

Neat and excellent Satisfactory use of Lack creativity

CREATIVITY creativity using creative and use of and used
various materials various materials. minimal
to create the materials.
activity.

2.
IV. EVALUATION Activity 6. Evaluation

MATCHING Direction: Place the letter of the matching answer

in the space preceding each numbered question.

A. Dark Meat B. Giblets C. White Meat D. Dark Meat

E. Poultry Part F. Whole Poultry G. Live Poultry
H. Ready-to- Cook I. Dressed Poultry J. Drawn Poultry

_____1. Gizzard and Heart

_____2. The dressed birds may be cut up and marinated or
seasoned.
_____3. Though not alive, he criteria for selecting live poultry
also apply to whole poultry.
_____4. Drumstick, thighs, wings, neck, backs, and rib cage.
_____5. It is a several pieces of single poultry.
_____6. These are dressed poultry that have been chilled or
frozen.
_____7. This is the most available poultry form in the market.
_____8. The breast is also various part of the poultry.
_____9. Drumsticks, thighs, wings, neck, backs, and rib cage.
_____10. It is healthy, alert, and well-feathered poultry.

Barangay Bulihan, Silang, Cavite

(046) 890-0133
depedcavite.bulihannhs301180@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
KEY TO CORRECTION

1. B 6. J
2. H 7. I
3. F 8. C
4. D 9. A
5. E 1O. G

V. AGREEMENT/ ASSIGNMENT
ASSIGNMENT
Search and study the following questions.

- What are the Different Cuts of poultry?

Refer to the book of K-12 Technical-Vocational-Livelihood

Home Economics Cookery Grade 10 Manual, Lesson Outcome
3 p. 236 to 238 or look for other references.
VI. REFLECTION

REMARKS / NOTE:

Prepared by: Checked by:

GABRIELLE SHANNE P. DALUZ MRS. LOIDA F. PEREZ

Practice Teacher Cooperating Teacher

Barangay Bulihan, Silang, Cavite

(046) 890-0133
depedcavite.bulihannhs301180@deped.gov.ph