The document outlines the procedures and objectives for a lesson on identifying and demonstrating different chicken cuts, including dividing students into groups to practice cutting a whole chicken into eight pieces and identifying each part, then assessing student understanding of chicken cuts and their proper cutting. The lesson aims to teach students to properly identify and cut the various parts of chicken, and it assesses their comprehension through identification exercises and discussing the importance of proper cutting techniques.

1. DEPARTMENT OF EDUCATION
REGION VIII
DARAM NATIONAL HIGH SCHOOL
I. Objectives
Within the period the students are expected to:
a. Identify the types of chicken cuts.
b. Give importance on chicken cuts.
c. Demonstrate properly the different types of chicken cuts.
II. Subject Matter
3. poultry cuts TLE-HECK10PGD-III-25
Materials: 4pieces whole chicken, 3 pieces knife, 3 pieces water basins, 3 pieces
chopping board
Reference: LM cookery grade 10
III. Procedure
A. Preliminary Activities
1. Prayer
“Everyone,
please stand student 1
“our Father who art in
Please lead the prayer
2. Greetings
“good morning class!
3. Checking of attendance
4. “who are absent today?”
“okay”
“does anyone know, why they
are absent?”
5. Review
“okay”
“before moving on, let us have
first a short review, about the
lesson that we have.”
“who can still remember, about
the last topic that we had?”
“anyone who can share?”
“very good”
“some more?”
“this morning the lesson that we
are going to talk about is all
about poultry cuts. Our objective
for today are:
a. Identify the types of chicken
“Prayer!”
“good morning sir Mabubay”
(students answer to the question)

2. cuts.
b. Give importance on chicken
cuts.
c. Demonstrate properly the
different types of chicken
cuts.
6. Motivation
“Now, who among you here,
usually prepares during
celebrations?
“what dishes do you usually
prepare?
“chicken, how did you prepare
it?”
Yes but before cooking it, what
did you do first?
“CUT! How did you cut it”
“okay you cut it in improper way.
Cutting poultry meat or chicken
meat, invites and attracts visitors
to eat”
“am I right?”
“now you are going to learn the
proper way of doing it.”
B . Presentation of the lesson
Before I will show it to you, I will divide your
class first into 3 groups. Each group will be
given a metastrips, while observing you will
list down on the metastrips the different
chicken cuts that I will be discussing and
your output will be post on the board.
“ I have a whole chicken here, I am going to
show you the 8 pieces cut of poultry meat.
(students will answers the question)
“sir adobo, chicken adobo etc.”
“students answers may vary”
“sir wash, and cut it”
“students answers may vary”
“yes sir”
.

3. Im going to divide this whole chicken into 8
pieces
(name all the 8 pieces cut)
1. 2 pieces drumstick
2. 2 pieces cut thighs
3. 2 pieces cut wings
4. one piece backbone
5. one piece breast bone.
D. Analysis
“how did you find the activity?”
“ again what are the different
parts of chicken cuts?”
E. Application
(the students will stay on their
groups)
“each group will demonstrate the
different cuts and identify
chicken cuts. You will be given 15
minutes to do the activity. After
cutting you will help one another
to cut the chicken into 8 pieces
cut, and present it to the class
will be guided by these rubrics.”
“are you ready class?”
“okay you will be guided by these
rubrics”
( present the rubrics)
“after demonstration announce
the score of each group”
F. Abstraction
“what is the importance of
cutting meats properly?”
(Students answers may vary)
“sir 2 drumsticks, 2 thighs, 2 wings, 1
backbone, 1 breastbone”
“yes sir”

4. G.Assesment
1-4 give the 8 pieces cut of meat
5. what is the importance of
cutting poultry meats properly?
F. Assignment
1.research more about other
chicken cuts.
2.Read the next topic on pp. 297-
298 and list down the steps in
fabricating chicken and submit it
tomorrow.