Scribd
Upload
78 views

I. TITLE: Principles of Cooking II. OBJECTIVES: The Student Demonstrate Understanding Of/on

The weekly lesson plan discusses principles of cooking meat and poultry. It will teach students about the basic principles of cooking poultry, including that poultry should be dried before cooking and cooked thoroughly to kill harmful bacteria. It will also discuss the different parts of poultry. For meat, it will cover the basic principles of meat cookery, such as using dry heat for tender cuts and moist heat for tough cuts. Students will then be assessed by illustrating and describing their favorite meat or poultry dish.

Uploaded by

Raymund Patricio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
78 views

I. TITLE: Principles of Cooking II. OBJECTIVES: The Student Demonstrate Understanding Of/on

The weekly lesson plan discusses principles of cooking meat and poultry. It will teach students about the basic principles of cooking poultry, including that poultry should be dried before cooking and cooked thoroughly to kill harmful bacteria. It will also discuss the different parts of poultry. For meat, it will cover the basic principles of meat cookery, such as using dry heat for tender cuts and moist heat for tough cuts. Students will then be assessed by illustrating and describing their favorite meat or poultry dish.

Uploaded by

Raymund Patricio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Weekly Lesson Plan

in TLE 7

I. TITLE: Principles of Cooking

II. OBJECTIVES: The student demonstrate understanding of/on;

1. the principles of cooking applied in meat and poultry.

III. SUBJECT MATTER:

Topic: Principles of Cooking Meat and Poultry


Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, laptop & television with HDMI chord, white board, white board
marker, and eraser

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. What was our topic yesterday?


2. Do you have an assignment? Bring out your assignment
3. Students will read and share their assignments to the class

B. Lesson Proper:

1. Discuss the basic principles of cooking poultry.

PRINCIPLES OF COOKING POULTRY

Chicken and other birds are usually the mainstay in everyday meals. The food
industry has a high regard for poultry products because they are available all year around.
Poultry meat is lower in calories than other kinds of meat but high in nutritional content.
Poultry includes chicken, duck, goose, and turkey.

Principles of Poultry Cookery

a. The poultry should be dried thoroughly before cooking to ensure that it browns
quickly and evenly in frying.
b. Raw poultry may harbour harmful bacteria like salmonellas so it is vital to take care
of its preparation.
c. Cooked poultry should be eaten immediately after cooking; refrigerate if not
consumed.
d. Basting can be done to improve the taste and flavour of poultry meat.
e. Mature birds are best cooked in moist heat; for young birds – dry heat.

2. Ask each students the different parts of poultry.

Parts of Poultry

a. White meat – fleshy and white part of the chicken


b. Dark meat – the legs, wings, neck, and drumsticks
c. Entrails – the heart, liver, and gizzard
3. Discuss the basic principles of cooking meat.
PRINCIPLES OF MEAT COOKERY

Whether quickly grilled or stir-fried or long simmered for rich flavour, meat extends
itself to a never ending variety. Though it is considered the most expensive item in a meal, it
remains a universal preference. The most widely used types of meat are beef, pork, and lamb.
Other types of meat cooked are carabeef, chevon, horsemeat, and venison. Some cuts of meat
need further preparation, depending on how they are cooked.

4. Ask each students the different principles of cooking meat.

a. Dry heat or oven roasting is best suited to tender cuts of meat, basting frequently to
improve the flavour.
b. Tough meats should be cooked using moist heat or with liquid at low temperature.
c. Meat should not be removed from its wrapping to avoid microbial contamination.
d. Meat should be cooked thoroughly since it contains high levels of parasites.
e. Pot roasting is a method of cooking that tenderizes even the toughest cuts of meat.

V. ASSESSMENT/EVALUATION:

Illustration

Direction: Draw your favourite meat or poultry food. Then answer the following
questions:

1. Have you tried cooking your favourite food?


2. How did you prepare your favourite food?
3. What did you consider the most in your cooking?

You might also like