LESSON PLAN IN GRADE 10 COOKERY
I. OBJECTIVES:
At the end of the lesson, the students are expected to:
A. Identify the different cuts of poultry. GRD10121
II. CONTENT:
Topic: Different cuts of Poultry
III. LEARNING RESOURCES:
References: Learning Module for TLE Grade 10, pp. 291-
294
http://www.chicken.org.au/page.php?id=12
IM's: PPT, Laptop, Video presentation
IV. PROCEDURE :
A. Preliminary Activities
- Prayer
Teacher Student
Everybody please stand for the prayer. In the name of the father, of the son, and of the
holy spirit, Amen.
(The teacher will call one student to lead the
prayer.)
- Checking of Attendance
Teacher Student
Who are absents this morning? None ma'am
B. DRILL
Teacher Student
Show some flashcards and let the students The students will arrange the jumbled
arrange the jumbled letters. letters shown by the teacher.
1. S R A E B T 1. BREAST
2. G I W N 2. WING
3. H G I T H 3. THIGH
4. GEL HTIW HTHGI 4. LEG WITH THIGH
5.MURDTSIKC 5. DRUMSTICK
C. REVIEW
Teacher Student
What are the different market forms of poultry? The different market forms of poultry are:
Live Poultry, Whole poultry, dressed poultry,
Drawn Poultry and Ready-to cook.
D. MOTIVATION
Teacher Student
Are you familiar with the different cuts of poultry? Yes ma'am/no ma'am
Very good.
(The teacher will show some pictures to the
students)
The students identify the pictures of the different
poultry cuts.
1.
Giblets
Teacher Student
2. Wing Drummettes
3.
8-piece cut
E. ACTIVITY
Teacher Student
With a group of 5 members. List down the
possible poultry cuts that you have encountered
while preparing a chicken dish.
F. ANALYSIS
Teacher Student
How was your activity, class? It was okay ma'am.
Can you identify the different poultry cuts? Yes ma'am.
Anyone, who have any idea about why we need I think ma'am it's important to know the
to know the different types of poultry cuts. different poultry cuts for us to be able to
(the teacher will call 1 or 2 students to recite) perform properly the proper cuts.
G. ABSTRACTION
Teacher Student
Our lesson for today is about the different cuts of
poultry.
Different Cuts of Poultry
Whole Chicken
Whole Chickens are marketed
either fresh or frozen.
Halves
The bird is split from front to back
through the backbone and keel to
produce 2 halves of approximately
equal weight.
Breast Quarters
Halves may be further cut into
which include the wing. A breast
quarter, including portions of the
back, is all white meat.
Split Breast
A breast quarter with the wing
removed.
Split Breast without Back
A breast quarter with wing and
back portion removed.
Boneless, Skinless Breast
Split breast that has been skinned
and deboned.
8-Piece Cut
The whole bird is cut into 2 breast
halves with ribs and back portion,
2 wings, 2 thighs with back portion
and 2 drumsticks. The parts may
be packaged together and labelled as whole cut-up
chicken. These are usually sold without giblets.
Whole Chicken Wing
The whole chicken wing is an all-
white meat portion composed of
three sections; the drumette, mid-
section, and tip.
Wing Drummettes
The first section between the
shoulder and the elbow.
Wing Mid-Section with Tip
The flat center section and the
flipper (wing tip).
Wing Mid-Section
The section between the elbow
and the tip, sometimes called the
wing flat or mid-joint.
Whole Chicken Leg Whole
Chicken Leg
The whole chicken leg is the
drumstick-thigh combination. The
whole leg differs from the leg quarter and does not
contain a portion of the back.
Boneless, Skinless Leg
Whole chicken leg with skin and
bone removed.
Thigh
The thigh is the portion of the leg
above the knee joint.
Boneless, Skinless Thigh
Thigh with skin and bone removed.
Drumsticks
Drumsticks include the lower
portion of the leg quarter (the
portion between the knee joint and the hock).
Giblets
Includes heart, liver, and neck.
H. GENERALIZATION
Teacher Student
What have you learned? I learned the different cuts of poultry like
whole chicken, Halves, Breast Quarters,
Split Breast, and Split Breast without
Back, Boneless, and Skinless Breast.
For you, as a student how it is important to know the As a student it is very important to know
the different cuts of poultry in our daily
different cuts of poultry in your daily life. life because we know that time will come
that we will be able to work in food
I know you've learned a lot for this day's discussion so
industry or even at home. We can use
anyone can summarize the lesson.
this skill in our daily lives.
(call two students to generalize the topic)
(students raise their hand)
Students come in front and identify the
Thank you, it is very important for every student to different cuts of poultry.
learn the different cuts of poultry in commercial
cooking. It can help us to become an effective cook.
I. APPLICATION
Teacher Student
Divide your class into 2 groups. I have here a 2 whole
dress chicken in front, and then each group will perform
the different cuts of poultry and identify its part.
J. EVALUATION:
Directions: Read each of the following questions carefully and
choose the letter of the correct answer.
1. A breast quarter with the wing removed.
A. 8-piece cut. C. Split Breast
B. Whole chicken wing. D. Breast Quarters
2. Split breast that has been skinned and deboned.
A. 8-piece cut. C. Split Breast
B. Split Breast without back. D. Breast Quarters
3. It is marked either fresh or frozen.
A. Halves. C. Breast Quarters
B. 8-piece cut. D. Whole chicken
4. The first section between the shoulder and the elbow.
A. Boneless, skinless leg. C. Wing Mid-section with tip
B. Wing Drummettes. D. Thigh
5. Whole chicken leg with skin and bone removed.
A. Boneless,skin leg. C. Wing Mid-section with tip
B. Wing Drummettes. D. Thigh
K. ASSIGNMENT
1. Draw at least 5 different cuts of poultry.
2. Research in advance about cook poultry and Game dishes.
V. REMARKS and REFLECTION
REMARKS- MPS is 82.5%
REFLECTIONS - based on the MPS it is evident that there is
learning on the topic discussed. The lesson was conducted
smoothly and successfully.
