Libacao National National Forestry Vocational High School
Polacion, LibacaoAklan
Detailed Lesson Plan in Technology and Livelihood Education
I. OBJECTIVES
At the end of the lesson, students should be able to:
1. Define Poultry
2. Enumerate and explain the different parts of the Poultry
3. Value the importance of following the correct principles in cooking Poultry
II. SUBJECT MATTER
a. Topic: Principles of cooking Poultry
b. References :Book ( Basic Coking )Textbook on TVE Grade 7
c. Teaching Materials: Visual Aid, Pictures
d. Target: Grade 7-G
e. Value focus: Mastery, Cooperation.
f. Subject Integration: Science
III. PROCEDURE
TEACHER’S ACTIVITY STUDENTS ACTIVITY
A. Preparation:
- Opening Prayer
- Greetings
- Checking of attendance
B. Review
Last meeting we have discussed about
Preparation and cooking of Foods right?
Yes Ma’am!
As a sort of review, what are the 10
Methods of Cooking? ( The students will cite their answer )
Very good!
Who can enumerate the Food
Preparation terms and techniques? (The students will cite their answer)
Very good!
Is there any questions about our
previews topic?
None Ma’am!
MOTIVATION
Class, what do you think comes first, an
egg or a chicken?( The teacher shows
pictures of a chicken and an egg.)
(The students cite their answers )
Very Good!
C. PRESENTATION:
This time I will discuss Poultry,
Principles of Cooking Poultry and its parts
with the following objectives.
1. Define Poultry
. 2. Enumerate and explain the different parts
of the Poultry
Okay, who can define poultry? 3. Value the importance of following the
correct principles in cooking Poultry
Very good! Poultry – means domesticated birds kept by
humans for their eggs, their meat or their feathers.
Poultry – chicken and birds are usually the
mainstay in everyday meals. The food industry
has a high regard for poultry products because
they are available all year round. Poultry meat is
lower in calories than other kinds of meat but high
in nutritional content. Poultry includes chicken,
duck, goose, and turkey.
Is there any questions about
Poultry? None Ma’am.
Okay, if there is none. Let us Proceed to the
Principles of Poultry Cookery.
1. The poultry should be dried thoroughly
before cooking to ensure that it browns
quickly and evenly in frying. What do Drain it before frying Ma’am.
mean by that?
2. Low moderate heat is the best cooking
Okay, next… temperature for poultry
Low moderate heat is the best cooking
temperature for poultry.(simmering )
2. Raw poultry may harbour harmful bacteria
like salmonellas so it is vital to take care
of its preparation. You learned from
your science subject, that harmful Not yet cook meat/poultry is prone to
bacteria can cause diseases. microorganism so be aware.
Any idea about this?
3.Cooked poultry should be eaten immediately
Very good! Next after cooking; refrigerated if not consumed
Class, if you have a leftover cooked poultry ,keep
it in a refrigerator so that it last long. (students listen attentively )
3. Basting can be done to improve the taste 4.Mature birds are best cooked in moist heat; for
and flavour of poultry meat. young birds – dry heat cooking.
Yes Ma’am!
Class did You get it?
Do You have any questions? None Ma’am
Now Let us proceed to the parts of
Poultry
Parts of Poultry
Everybody read, 1.White Meat
2.Dark Meat
3.Entrails
1.White Meat- fleshy and white part of
the Chicken.
2.Dark Meat- the legs, wings, neck, and
drumstick
3.Entrails- the heart, liver, gizzard
None Ma’am.
Is there any questions?
D. GENERALIZATION – means domesticated birds kept by humans for
their eggs, their meat or their feathers.
What is poultry?
1.White Meat- fleshy and white part of
Enumerate the parts of the poultry. the Chicken.
2.Dark Meat- the legs, wings, neck, and
drumstick
3.Entrails- the heart, liver, gizzard
E. APPLICATION:
The class will be divided into 3 groups, each
Now let us have an activity: Please read: group will arrange the jumble words that
corresponds the parts of the poultry
Do the activity for 3 minutes and 3 minutes to
F. EVALUATION: present it in the class.
The teacher will show a picture of some
part of a chicken and the students will
identify named each part. (The students write their answer on ½ sheet of
paper,)
G. ASSIGNMENT:
Look for the meaning of the
following word.
a. Meat
b. Fish
c. Vegetables
Prepared by:
VINA F. IDALA
Teacher 1
