Professional Documents
Culture Documents
I. OBJECTIVES
A. Content Standard: The learners demonstrate an understanding basic concepts
and underlying theories in preparing poultry and game dishes
B. Performance Standard: The learners prepare a variety of poultry and game
dishes found in different culture.
C. Learning Competencies/Objectives: LO1: Perform Mise EnPlace
(TLE_HECK9-12PGD-IIIe-25)
1. Identify the market forms of poultry.
2. Determine the poultry cuts in accordance with the prescribed dish
3. Appreciate the importance of determining the poultry cuts.
III. Procedure
A. Preparatory Activities
1. Daily routine
a. Prayer
b. Greetings
c. Checking of attendance
d. Review
What are the finishing techniques in sauce making?
e. Unlocking of difficulties
giblets- include liver, heart, neck / internal organs
Drumstick- this is the lower portion of the leg quarter.
Drummettes- this is the first section between the shoulder and the elbow.
Flipper- wing tip
Dressed poultry- slaughtered poultry with the head, blood, feet, feather and
internal organs removed.
Drawn poultry- dressed poultry that have been chilled or frozen.
B. Developmental Task
1. Motivation (Activity)
Puzzle –
Learner will be grouped into 4, each group will be given 1 minute to assemble the
picture of poultry. (live poultry, dressed, cuts of poultry)
The learner will identify market form and cuts of poultry.
2. Learning Activities
A. Video Presentation of different poultry cuts (ICT- Integration/
Collaborative)
Group students into 4
Ask the learner to observe the video and do the following:
1. Write down the different cuts of poultry.
2. How will you determine the cuts of poultry?
2. Let the learners to examine the pictures posted on the board and write your
answer in the activity sheet given by the teacher (by group).
IV. Evaluation
Answer key:
Test I.
1. B 2. A 3. C 4. A 5. B
Test II
1. Halves 2. Breast quarter 3. Giblets 4. Thighs 5. drumsticks
V- Assignment
1. find your partner.
2. Visit a market or a store in your town and list down the market forms being sold
3. Take note the appearance odor color and cuts
4. Write it in short bond paper .
Prepared by:
RECHELL E. MONTIERRO
Teacher I
Noted:
ELMER S. MAGO JR
Principal I