Class Observation PPT for Chicken Cuts for TLE Subjects 4th Quarter

1. HI!GOOD
AFTERNOON…

2. FLASH BACK

3. MARKET FORMS OF POULTRY
WHOLE OR LIVE POULTRY

4. DRESSED POULTRY

5. DRAWN/FROZEN POULTRY

6. READY-TO-COOK

10. DIFFERENT CUTS OF CHICKEN POULTRY

11. OBJECTIVES
1. Identify the different Chicken Cuts.
2. Perform the cutting of the chicken
parts in accordance with the
prescribed dish.
3. Appreciate the importance of
chicken cuts in preparing dish.

12. ACTIVITY: FIXING THE
CHICKEN PARTS
 Each group will be provided with pictures of
different chicken cuts.
 Identify the cuts of the chicken and name each of
them by fixing the parts to make it a whole chicken.
 Each group will be given 3 minutes to do the task.
 Output will be graded according to the rubrics.

13. RUBRICS
Criteria 10% 8% 5%
Cooperation All members of
the group
cooperated
One members
of the group did
not cooperate
two or more
members of the
group
cooperated
Timeliness Submitted the
output before
or on time
Submitted the
output 1 min
after the time.
Submitted the
output 2 more
minutes after
the time.
Correctness All answers are
correct
1 answer is
wrong
2 or more
answers are
wrong

14. Perfect Match
Ask five students to stand in front .
Given the metacards with terminologies
written on it,they will look for a perfect
match by finding the one who is holding
the pictures of the different chicken cuts.
 Post the output on the board.

15. Different Cuts of Poultry
HALVES
The bird is split from
front to back through the
backbone and keel to
produce 2 halves
approximately equal
weight.

16. BREAST QUARTERS
Halves maybe
further cut into
which include
thewing,
including
portion of the
back.

17. SPLIT BREAST- A breast
quarter with a wing removed.

18. WHOLE CHICKEN WING-the whole
chicken wing is an all-white meat
portion compose of three section:
drumette, mid-section, tip.

19. WHOLE CHICKEN LEG- The drumstick-
thigh combination. They do not contain
the portion of the back.

20. DRUMSTICK-Include the lower
portion of the leg quarter.

21. GIBLETS- Include heart,
gizzard, liver and neck.

22. 8-PIECE CUT- the whole
bird is cut into 2 breast
halves with ribs and back
portion,2 wings with back
portion and 2 drumstick.
The parts maybe packed
together and labeled as
whole cut-up chicken.

23. THIGH-the portion of the leg
above the knee joint.

24. BONELESS,
SKINLESS
BREAST
–split breast that has
been skinned and
deboned

25. APPLICATION:
 With the same group, cut the picture of a whole
poultry chicken into 8 parts, label and name each cut.
 Each group will be given 5 minutes to do the activity.
 Present output in the class by doing the following:
 It can be through action song,Advertisement or role
play.
 Answer the following question:
 How did you determine the cuts of the poultry?
 What are the dishes that you can apply in each cut?

26. SCORING RUBRICS
CRITERIA 10 5 3
Presentation The students where
able to cut and label
the parts correctly.
They explain and
elaborate their
answer.
The students where
able to cut and label
the parts correctly.
They did not explain
and elaborate their
answer.
The students did not
able to cut and label
the parts. No
explanation at all.
Teamwork The group clearly
worked together with
each team member.
The group worked
together some of the
time.
The group failed to
work at all.
Promptness The group finished on
or before the allotted
time.
The group finished on
the allotted time.
The group finished 1
to 2 minutes before
the allotted time.

27. Why is it important to know the
different cuts of chicken in cooking your
dish?
How will you apply your learnings in the
different chicken cuts in cooking your dish?
Do you think you can perform better now?
What are the different chicken cuts?

29. Assessment
 DIRECTION: Identify the chicken cuts being described with the
following statements. Write your answer on your ¼ sheet of paper.
______1. The bird split from front to back through the backbone.
______2. They maybe further cut into which include the wing.
______3. A breast quarter with the wing removed.
______4. It is an all white meat portion composed of three section.
______5. It is a drumstick-thigh combination.

30. ASSIGNMENT
Make a research about the causes of
food spoilage and contamination.

31. THANK YOU!