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 13, 2024
Daluz and Time: 9:00-9:50 AM IPIL-IPIL
Blue Building 1st Floor
Learning Area: TLE-COOKERY Grade Level: GRADE-10

FOURTH QUARTER
I. OBJECTIVES At the end of the lesson, the students are expected to:
1. perform mise’en place;
2. cook poultry and game dishes;
3. plate, present and evaluate poultry and game bird
dishes; and
4. store poultry and game bird
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
materials.

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
f. Subject Health, English, PE, and Arts.
Integration
g. Pedagogical Collaborative Approach
Approaches Discussion and Demonstration
h. Strategies
 PowerPoint Presentation
 Pick and tell.
 Call out with compliment.

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.
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. What is our previous topic all about?
2. Enumerate some classification of stocks.

Activity 1.
INSTRUCTIONS: “Identify Me!”

• The learners will engage in a game known as "four pic one

word."
• 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 four-pic-one-word

game.

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
b. Analysis ACTIVITY 2. DISCUSSION
The teacher will discuss about the selecting and purchasing
poultry and game.
Vocabulary
Capon- is a surgically desexed male chicken.
Stag – male chicken with coarse skin.
Squab – a young immature pigeon.
Selecting and Purchasing Poultry and Game
Poultry consumption in the philippines ha increased
remarkably in the last decade. This is evident in he
popularity of chicken dishes in restaurans all over the
country.

Poultry refers to several kinds of fowl that are used as

food and the term includes chicken, turkey, duck,
pigeon, and quail. These are usually domesticated
raised mainly for meat and/or eggs. Bird such as
smites that are hunted for food are games.
Classification of Poultry and Game

Poultry Uses

Chicken Meats, eggs

Duck Meat, eggs feather

Turkey Meats

Goose Meats, feather, eggs

Quail Meats, egg

Pigeon Meat

Guinea fowl Meat

Wild Duck Meat, feather

Pheasant Meat

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

1. Broiler or Fryer – young chicken, usually 9 to 1 weeks

of age, of either sex, in ender-meat with soft, pliable,
smooth textured skin.
2. Roaster – is usually 5 to 6 months of age.
3. Capon – surgically desexed male chicken usually under
8 months of age.
4. Stag – a male chicken, usually under 1 months of age,
with coarse skin, with somewhat toughened and
darkened flesh.
5. Hen or Stewing Chicken – it is a mature female
chicken which is usually more than 10 months of age. I
can also be culled layer.
6. Cock or Rooster – it is a mature male chicken with
coarse skin, toughened and darkened meat and
hardened breastbone tip.
7. Jumbo Broiler – this is a large chicken about 4kg,
dressed weight which are on sale especially during the
Christmas holiday.
Other Poultry

PROCESSING QUESTIONS
1. Do you think, we can remove one element among
three elements? Why and why not?
c. Abstraction Activity 4. Generalization
The teacher will assess the students 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?

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
d. Application Activity 5. “Plating Time”

 The class will be divided into five groups.

 Their goal is to plate a meat dishes that based on the
basic principle of platter presentation.
 Since all the ingredients are well prepared and ready
to use, the allotted time for this activity is only 8
minutes.
 Every group will present their finish product for 1
minute.
 Each group will be graded based on the following
criteria.
CRITERIA Excellent Satisfactory Fair
(10) (7) (5)
The group present
their work with
PRESENTATIO complete The group present The group present
their work, but only 4 their work, but only
N principles of principles are applied. 2-3 principles are
platter applied.
presentation.
TIME The group finish The group finish The group did
MANAGEMENT the task on time. the task 2 minutes not finish the
late. task.

All the group Some of the group Most of the

members members did not group member
COOPERATION participate to participate to did not
finish the task. finish the task. participate to
finish the task.
2.
IV. EVALUATION Activity 6. Evaluation

TRUE OR FALSE Direction: Write “TRUE” if the statement is

correct, and “FALSE” if not.

_____1. Centerpiece may be an uncut portion of the main

food item.
_____2. A garnish is an item or substance used as a
decoration to a prepared food dish.
_____3. It’s not important to choose the right plate and its
color in plating.
_____4. Simple arrangements are easier to serve, and more
likely to be still attractive when they are half demolished by
the guest.

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
_____5. Plating in food refers to the art of arranging food on
the plate in a way that is attractive and sensible for eating.
KEY TO CORRECTION

1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE

INDEX OF MASTERY
BANABA
SCORE f x
5
4
3
2
1

TOTAL

V. AGREEMENT/ ASSIGNMENT
ASSIGNMENT
Search and study the following questions.
1. What are the five basic elements of plating?
2. What are the basic plating techniques can be used?

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

Home Economics Cookery Grade 10 Manual, Lesson Outcome
3 p. 297 or look for other references.
VI. REFLECTION

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
REMARKS / NOTE:

Prepared by: Checked by:

GABRIELLE SHANNE P. DALUZ MRS. LOIDA F. PEREZ

Practice Teacher Cooperating Teacher

Noted by:

GEMMA D. MENDOZA FLORENCE B. FERRER

Master Teacher I in-TLE/TVL Program Head BTLED, ECC

Barangay Bulihan, Silang, Cavite

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