J-JIREH SCHOOL

Suterville, Zamboanga City

Teacher’s Learning Plan (Student-Centred Activity)

TLE-HE 10
1st Quarter

Name of Teacher: _____Keren Faith S. Elias Date: __

I. Lesson Title: PREPARE POULTRY AND GAME DISHES

II. Time Duration: III. Materials:

IV. Reference/s:
Technology and Livelihood Education 10
Josephine C. Bernardino, Maria Gracia A. Fulgencio, Estifania Gloria L. Lee,
Alma L. Paragas, Edita T. Rafael

V. Objectives/Learning Intent
At the end of the lesson, the students CAN identify and determine poultry cuts in
accordance with prescribed dish
a. identify the market forms of poultry
b. determine poultry cuts in accordance with prescribed dish
VI. Instructional Strategies
A. Focus Lesson/Motivation (“I do”) – 4 Pics 1 Word

Processing Question:
1. What can you tell about the picture
2. When you hear the word poultry, what comes into your mind?

Linking Statement:
These are the commercial poultry. Poultry commonly available in the market include
chicken, turkey, duck, goose, guinea fowl/ guinea hen, pigeon, pheasant, and quail. As
we go on with our discussion today we’re going to know more about those commercial
poultry.

B. Guided Instruction (“We do”- teachers describe the learning activity)

Commercial Poultry
Poultry commonly available in the market include chicken, turkey, duck, goose,
guinea fowl/guinea hen, pigeon, pheasant, and quail.

Chicken has white and dark meat and when prepared without its skin has little fat. The
classes of chicken include the following: broiler/fryer, capon, and Cornish game hen, fowl
(stewing hens or baking hens, rooster, poussin.

Turkey has white and dark meat and when prepared without its skin has little fat. It is
economical and adaptable to many cooking methods. Young tom and hen are classes of
turkey.

Duck is a dark meat bird. The most commonly prepared is the broiler or roaster duckling.
Duck has a high percentage of bone and fat to meat. Duck classes include duckling
(broiler/fryer), roaster, and mature.

Goose is a very fatty dark meat bird. It is usually roasted. Young and mature are the
classes of goose.

A guinea is a domesticated game bird. It has tender light and dark meat with little fat. It
is popular in Europe. The classes of guinea fowl include the baby and mature ones.

The pigeon is one of the oldest bird known to humans. The most common edible form
found in the US is squab, which has dark, tender meat with little fat. Squab and pigeon
are the classes of pigeon.

Pheasant is the most popular game bird and is related to the pheasant. Quails are
small, lean birds.

C. Guided Practice (“You do it together”) – “Jigsaw”

Directions:
1. Group yourself into 5 members and after that each member has an assigned
number from 1 to 5.
2. And your Group will be called the HOME Group and
3. Each group will have an assign topic and discuss it with the other members.
4. After a 5 minutes discussion with your group,
5. A new group will produce according to your assigned number called the expert
group discuss your topic and share what you have learn and discus by from your
home group.
6. After 10 minutes return to your Home Group.
D. Independent Practice (‘You do it alone”)

Answer the following in your notebook: What poultry are sold in the market? What are their
classes?

D. Closure

Exit Card
Gets Wants