A.

PIVOT 4A DLL/DLP Format for Grades 1-10*

School LUCENA DALAHICAN NHS Grade Level 10

DAILY LESSON LOG Teacher JOHN MICHAEL R. ITABLE Learning Area TLE- COOKERY
Teaching Date and Time April 26, 2022 Quarter 3

I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding basic concepts and underlying theories in preparing poultry and game dishes

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

C. Learning Competencies or Objectives LO 2. Cook poultry and game bird dishes

D. Most Essential Learning LO 2. Cook poultry and game bird dishes
Competencies (MELC) 2.1 prepare poultry and game birds hygienically to minimize risk of food
(If available, write the indicated spoilage and cross contamination
MELC) 2.2 cook various poultry and game bird dishes appropriately
E. Enabling Competencies
(If available, write the attached
enabling competencies)
F. Enrichment Competencies
(If available, write the attached
enrichment competencies)
II. CONTENT Cook Poultry and Game Bird Dishes

III. LEARNING RESOURCES

A. References
a. Teacher’s Guide Pages
b. Learner’s Material Pages K TO 12 BEC COOKERY LM pp. 297-306
c. Textbook Pages
d. Additional Materials from
Learning Resources
B. List of Learning Resources for
Development and Engagement CLMD4A_Cookery_grade9/10; K TO 12 BEC COOKERY LM; Learning Activity Sheets; Pictures
Activities
IV. PROCEDURES
A. Introduction In this lesson, we will talk about how to cook poultry and game dishes hygienically. (Ask different questions on how long can you
store poultry dishes in different storing conditions.)

Principles of Poultry Cookery:

1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best
cooked using moist heat. Dry heat is suitable for young birds.
2. The best cooking temperature for poultry is at low to moderate heat. This temperature range produces a
more flavorful and tender product. This also minimizes nutrient loss and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be done
immediately before roasting. It is best not to fill the cavity completely as this will prevent the poultry
from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or
refrigerated if not consumed. Leftover stuffing should be stored separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and tenderer
product.
7. To improve the palatability of lean poultry meat, basting can be done.

Causes of Food Spoilage and Contamination:

All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the
consumers. However, food contamination is a serious public health problem resulting in food borne diseases that affect many people
every year. Hence, awareness of potential sources of food contamination is an important component of good nutrition and good
health. Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats
it.

The common causes of food contamination and food spoilage are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Foods prepared a day or more before they are served
4. Failure to reheat foods to temperature that kills bacteria
5. Prolonged exposure to temperatures favorable to bacterial growth
6. Infected employees/workers because of poor personal hygiene practices
7. Cross-contamination of cooked foods through improperly cleaned equipment
8. Raw, contaminated ingredients incorporated into foods that receive no further cooking

Poultry Cookery:
Poultry, like meat may be cooked by either dry or moist heat method. The choice of method depends mainly upon the age of the
bird instead of location of the part in the carcass as in the case of meats. Fat content should also be taken into consideration.
1. Moist Heat Method
As discussed earlier in this lesson, chickens are categorized into classes. All classes of chicken and other poultry for that matter may
be cooked by moist-heat cookery. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo, and relyeno.
2. Dry Heat Method
The dry method is usually reserved for young tender poultry. The poultry class of these chickens is specially termed “broilers and
fryers” Somewhat older but still immature birds such as capons and roasters are also suitable for roasting. They are still tender but
have more fat than the broilers or fryers.

Older birds need to be tenderized by moist cooking prior to dry heat cooking. One point to remember in poultry cookery; moist heat
cookery may be applied to all classes and kinds of poultry but dry heat cookery is reserved for tender birds.

Steps in Fabricating Chicken:

1. Cut along center of breast bone.
2. You can view the cut made of the breast bone.
3. Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along one side of
the breast bone to the base of the chicken.
4. Separate skin that is attached to breast from leg quarter.
5. With your thumb under the wing joint press upward and out to separate joint.
6. With knife, cut between joint to remove and cut any skin not separated from carcass yet.
7. Here is a picture of detached breast and wing.
8. Cut around wing joint to remove wing.
9. A small thin piece of meat located on underside of breast that can be removed by pulling the tenderloin,
good for chicken tenders. Repeat steps 3-9 for the other side of breast.
10. Cut around leg quarter going up high towards backbone then circling down toward other side.
11. Halfway through you will hit the joint.
12. Using your thumb push up and out to snap apart joint.
13. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg quarter.

Deboning Chicken
Step 1: Place the chicken, breast side up, on a clean 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.
Step 4: With short sharp strokes of your knife, keeping the knife close to the bones cut the flesh and skin,
carefully 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.
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.
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.

TASK 1: Complete the following statements on the principles of poultry cookery. Choose the correct answer
by shading the letter on the Answer Sheet.

Choose your answer here: A. moist D. moderate

B. young E. immediately
C. basting

1. Dry heat is suitable for _____________________ birds.

2. Mature birds are best cooked using _____________________ heat.
4. The best cooking temperature for poultry is at low to _____________________ heat.
3. To improve the palatability of lean poultry meat, _____________________ can be done.
5. Because of its susceptibility to microbial growth, cooked poultry should be eaten_____________________
or refrigerated if not consumed.

B. Development Show different ways and images of poultry dishes spoilages.

TASK 2: Read and analyze the following questions carefully. Choose the letter of the correct answer by
shading on the Answer Sheet.

6. Which is the first step in fabricating chicken?

A. Cut along center of breast bone.
B. Cut around wing joint to remove wing.
C. Halfway through you will hit the joint.
D.Using your thumb push up and out to snap apart joint.
7 Where is the dry method is usually reserved?
A. for giblets part C. for jumbo and rooster
B. for mature poultry D. for young tender poultry
8. Which is NOT a source of food contamination?
 A. rodents C. microorganisms
B. chemicals D. sanitized utensils
9. How to improve the palatability of lean poultry meat?
A. by basting C. by removing the skin
B. by drying D. by poaching the meat
10. Why cuts should be placed with the breast-side down when roasting chicken?
A. for equal distribution of heat
B. the breast is the first to cook
C. to produce a juicier and tenderer product
D. the breast is the toughest part of chicken

TASK 3: Prepare and cook any chicken recipe (Filipino dish) for your family. (Ask the assistance of your
parent/guardian or an adult in doing this). Document your work through video or picture. Those
C. Engagement
who do not have cellphones or computers; or digital access, you may just write your experience
on a separate sheet of paper.
D. Assimilation TASK 4: The following are some of the steps in deboning a chicken. Read the procedures carefully and
identify the correct step being decribed. Shade the letter of the correct answer on the Answer sheet.

11. Cut the flesh from the curved (saber) bone near Step 1 Step 2 Step 3 Step 4 Step 5
the wing and remove the bone. A B C D E
12. The partially-boned bird with leg and wing Step 5 Step 6 Step 7 Step 8 Step 9
bones left in, is now ready for stuffing. A B C D E
13. Repeat Step 7 to remove the leg bone. Reposition Step 5 Step 6 Step 7 Step 8 Step 9
wing and leg meat so skin side is out. A B C D E
14. The whole chicken is now completely deboned, Step 6 Step 7 Step 8 Step 9 Step 10
 with the skin intact and ready to be stuffed, A B C D E
rolled, and roasted.
15. While holding the wing bone from inside the Step 6 Step 7 Step 8 Step 9 Step 10
bird, cut through the tendons and scrape the A B C D E
meat from the bone with the knife. Pull out the
bone, using the knife to free it.

V. REFLECTION Exit Pass

Learners complete the prompts below:
(Reflection on the Type of Formative
Assessment Used for I learned that ____________________.
This Particular Lesson) I realized that ____________________.

*Blended learning – the combination of face-to-face, online, or modular