REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL

DLP in TLE 10

THIRD QUARTER Date: March 4, 2024

I. OBJECTIVES
The learners demonstrate an understanding on preparing
A. Content Standard
poultry and game dishes.
B. Performance The learners independently prepare poultry and game
Standard dishes.
C. Learning
LO4. Market Forms of Poultry
Competency
II. CONTENT
III. LEARNING
RESOURCES
A. References Grade 10 Cookery Manual
 Teacher’s Guide
pages
 Learner’s Materials
pages
 Textbook pages pp. 290
 Additional Materials
from Learning PowerPoint presentation, visual aids
Resource (LR) portal
B. Other Learning
Internet
Resource
IV. PROCEDURES
I. Reviewing previous Review the past Lesson
lesson or presenting
the new lesson
(ELICIT)
II. Establishing a  Identify the different Market Forms of Poultry
purpose for the
lesson (ENGAGE)
III. Presenting
examples/Instances
of the new lesson
(EXPLORE)
IV. Discussing new  Understand the characteristics of each market
concepts and forms.
practicing new skills
(EXPLAIN)
V. Developing mastery  Name each picture according to their market forms.
(leads to Formative
Assessment 3)
(EXPLAIN)
VI. Finding practical  Which of the following Market Forms is the most
application of worth it to buy? Why?
concepts and skills in
daily living.
(ELABORATE)
VII. Making Market Forms of Poultry:
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL
1.
Live Poultry
generalizations and 2. Whole Poultry
abstractions about 3. Dressed Poultry
the lesson (EXTEND) 4. Drawn Poultry
5. Ready-to-cook

VIII. Evaluating Learning Individual Recitation:

(EVALUATE) Name each picture according to their forms in the market.

IX. Additional activities

for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%

Prepared by

Czarina G. Soriano
SST-I, TLE Department

Noted by

JUJI J. GOMEZ
SSHT VI, TLE Department
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL

DLP in TLE 10

THIRD QUARTER Date: March 5, 2024

VII. OBJECTIVES
The learners demonstrate an understanding on preparing
D. Content Standard
poultry and game dishes.
E. Performance The learners independently prepare poultry and game
Standard dishes.
F. Learning
LO4. Market Forms of Poultry
Competency
VIII. CONTENT
IX. LEARNING
RESOURCES
C. References Grade 10 Cookery Manual
 Teacher’s Guide
pages
 Learner’s Materials
pages
 Textbook pages pp. 290
 Additional Materials
from Learning PowerPoint presentation, visual aids
Resource (LR) portal
D. Other Learning
Internet
Resource
X. PROCEDURES
X. Reviewing previous Review the past Lesson
lesson or presenting
the new lesson
(ELICIT)
XI. Establishing a  Identify the different Market Forms of Poultry
purpose for the
lesson (ENGAGE)
XII. Presenting
examples/Instances
of the new lesson
(EXPLORE)
XIII. Discussing new  Understand the characteristics of each market
concepts and forms.
practicing new skills
(EXPLAIN)
XIV. Developing mastery  Name each picture according to their market forms.
(leads to Formative
Assessment 3)
(EXPLAIN)
XV. Finding practical  Which of the following Market Forms is the most
application of worth it to buy? Why?
concepts and skills in
daily living.
(ELABORATE)
XVI. Making Market Forms of Poultry:
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL
1.
Live Poultry
generalizations and 2. Whole Poultry
abstractions about 3. Dressed Poultry
the lesson (EXTEND) 4. Drawn Poultry
5. Ready-to-cook

XVII. Evaluating Learning Individual Recitation:

(EVALUATE) Name each picture according to their forms in the market.

XVIII. Additional activities

for application or
remediation
XI. REMARKS
XII. REFLECTION
C. No. of learners who
earned 80% in the
evaluation
D. No. of learners who
require additional
activities for
remediation who
scored below 80%

Prepared by

Czarina G. Soriano
SST-I, TLE Department

Noted by

JUJI J. GOMEZ
SSHT VI, TLE Department
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL

DLP in TLE 10

THIRD QUARTER Date: March 6, 2024

XIII. OBJECTIVES
The learners demonstrate an understanding on preparing
G. Content Standard
poultry and game dishes.
H. Performance The learners independently prepare poultry and game
Standard dishes.
I. Learning
LO4. Different Cuts of Poultry
Competency
XIV. CONTENT
XV. LEARNING
RESOURCES
E. References Grade 10 Cookery Manual
 Teacher’s Guide
pages
 Learner’s Materials
pages
 Textbook pages pp. 291-294
 Additional Materials
from Learning PowerPoint presentation, visual aids
Resource (LR) portal
F. Other Learning
Internet
Resource
XVI. PROCEDURES
XIX. Reviewing previous Review the past Lesson
lesson or presenting
the new lesson
(ELICIT)
XX. Establishing a  Identify the Different Cuts of Poultry
purpose for the
lesson (ENGAGE)
XXI. Presenting
examples/Instances
of the new lesson
(EXPLORE)
XXII. Discussing new  Understand the description of each cut of poultry.
concepts and
practicing new skills
(EXPLAIN)
XXIII. Developing mastery  Name each picture according to their cuts.
(leads to Formative
Assessment 3)
(EXPLAIN)
XXIV. Finding practical  List the different and suitable recipes of each cut of
application of poultry.
concepts and skills in
daily living.
(ELABORATE)
XXV. Making Different Cuts of Poultry:
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL
1.
Whole Chicken 13. Boneless Skinless Leg
2. Halves 14. Thigh
3. Breast Quarters 15. Boneless Skinless Thigh
4. Split Breast 16. Drumsticks
5. Split Breast without Back 17. Giblets
generalizations and
6. Boneless Skinless Breast
abstractions about
7. 8-Piece Cut
the lesson (EXTEND)
8. Whole Chicken Wing
9. Wing Drumettes
10. Wing Mid-Section with Tip
11.Wing Mid-Section
12. Whole Chicken Leg

Individual Activity:
XXVI. Evaluating Learning
List the different and suitable recipes of each cut of
(EVALUATE)
poultry.

XXVII. Additional activities

for application or
remediation
XVII. REMARKS
XVIII. REFLECTION
E. No. of learners who
earned 80% in the
evaluation
F. No. of learners who
require additional
activities for
remediation who
scored below 80%

Prepared by

Czarina G. Soriano
SST-I, TLE Department

Noted by

JUJI J. GOMEZ
SSHT VI, TLE Department
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL

DLP in TLE 10

THIRD QUARTER Date: March 7, 2024

XIX. OBJECTIVES
The learners demonstrate an understanding on preparing
J. Content Standard
poultry and game dishes.
K. Performance The learners independently prepare poultry and game
Standard dishes.
L. Learning
LO4. Different Cuts of Poultry
Competency
XX. CONTENT
XXI. LEARNING
RESOURCES
G. References Grade 10 Cookery Manual
 Teacher’s Guide
pages
 Learner’s Materials
pages
 Textbook pages pp. 291-294
 Additional Materials
from Learning PowerPoint presentation, visual aids
Resource (LR) portal
H. Other Learning
Internet
Resource
XXII. PROCEDURES
XXVIII. Reviewing previous Review the past Lesson
lesson or presenting
the new lesson
(ELICIT)
XXIX. Establishing a  Identify the Different Cuts of Poultry
purpose for the
lesson (ENGAGE)
XXX. Presenting
examples/Instances
of the new lesson
(EXPLORE)
XXXI. Discussing new  Understand the description of each cut of poultry.
concepts and
practicing new skills
(EXPLAIN)
XXXII. Developing mastery  Name each picture according to their cuts.
(leads to Formative
Assessment 3)
(EXPLAIN)
XXXIII. Finding practical  List the different and suitable recipes of each cut of
application of poultry.
concepts and skills in
daily living.
(ELABORATE)
XXXIV. Making Different Cuts of Poultry:
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL
1.
Whole Chicken 13. Boneless Skinless Leg
2. Halves 14. Thigh
3. Breast Quarters 15. Boneless Skinless Thigh
4. Split Breast 16. Drumsticks
5. Split Breast without Back 17. Giblets
generalizations and
6. Boneless Skinless Breast
abstractions about
7. 8-Piece Cut
the lesson (EXTEND)
8. Whole Chicken Wing
9. Wing Drumettes
10. Wing Mid-Section with Tip
11.Wing Mid-Section
12. Whole Chicken Leg

Individual Activity:
XXXV. Evaluating Learning
List the different and suitable recipes of each cut of
(EVALUATE)
poultry.

XXXVI. Additional activities

for application or
remediation
XXIII. REMARKS
XXIV. REFLECTION
G. No. of learners who
earned 80% in the
evaluation
H. No. of learners who
require additional
activities for
remediation who
scored below 80%

Prepared by

Czarina G. Soriano
SST-I, TLE Department

Noted by

JUJI J. GOMEZ
SSHT VI, TLE Department
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL

DLP in TLE 10

THIRD QUARTER Date: March 8, 2024

XXV. OBJECTIVES
The learners demonstrate an understanding on preparing
M. Content Standard
poultry and game dishes.
N. Performance The learners independently prepare poultry and game
Standard dishes.
O. Learning
LO4. Different Cuts of Poultry
Competency
XXVI. CONTENT
XXVII. LEARNING
RESOURCES
I. References Grade 10 Cookery Manual
 Teacher’s Guide
pages
 Learner’s Materials
pages
 Textbook pages pp. 291-294
 Additional Materials
from Learning PowerPoint presentation, visual aids
Resource (LR) portal
J. Other Learning
Internet
Resource
XXVIII. PROCEDURES
XXXVII. Reviewing previous Review the past Lesson
lesson or presenting
the new lesson
(ELICIT)
XXXVIII. Establishing a  Identify the Different Cuts of Poultry
purpose for the
lesson (ENGAGE)
XXXIX. Presenting
examples/Instances
of the new lesson
(EXPLORE)
XL. Discussing new  Understand the description of each cut of poultry.
concepts and
practicing new skills
(EXPLAIN)
XLI. Developing mastery  Name each picture according to their cuts.
(leads to Formative
Assessment 3)
(EXPLAIN)
XLII. Finding practical  List the different and suitable recipes of each cut of
application of poultry.
concepts and skills in
daily living.
(ELABORATE)
XLIII. Making Different Cuts of Poultry:
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL
1.
Whole Chicken 13. Boneless Skinless Leg
2. Halves 14. Thigh
3. Breast Quarters 15. Boneless Skinless Thigh
4. Split Breast 16. Drumsticks
5. Split Breast without Back 17. Giblets
generalizations and
6. Boneless Skinless Breast
abstractions about
7. 8-Piece Cut
the lesson (EXTEND)
8. Whole Chicken Wing
9. Wing Drumettes
10. Wing Mid-Section with Tip
11.Wing Mid-Section
12. Whole Chicken Leg

Individual Activity:
XLIV. Evaluating Learning
List the different and suitable recipes of each cut of
(EVALUATE)
poultry.

XLV. Additional activities

for application or
remediation
XXIX. REMARKS
XXX. REFLECTION
I. No. of learners who
earned 80% in the
evaluation
J. No. of learners who
require additional
activities for
remediation who
scored below 80%

Prepared by

Czarina G. Soriano
SST-I, TLE Department

Noted by

JUJI J. GOMEZ
SSHT VI, TLE Department
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL

DLP in TLE 10

THIRD QUARTER Date: March 11, 2024

XXXI. OBJECTIVES
The learners demonstrate an understanding on preparing
P. Content Standard
poultry and game dishes.
Q. Performance The learners independently prepare poultry and game
Standard dishes.
R. Learning
LO4. Different Cuts of Poultry
Competency
XXXII. CONTENT
XXXIII. LEARNING
RESOURCES
K. References Grade 10 Cookery Manual
 Teacher’s Guide
pages
 Learner’s Materials
pages
 Textbook pages pp. 291-294
 Additional Materials
from Learning PowerPoint presentation, visual aids
Resource (LR) portal
L. Other Learning
Internet
Resource
XXXIV.PROCEDURES
XLVI. Reviewing previous Review the past Lesson
lesson or presenting
the new lesson
(ELICIT)
XLVII. Establishing a  Identify the Different Cuts of Poultry
purpose for the
lesson (ENGAGE)
XLVIII. Presenting
examples/Instances
of the new lesson
(EXPLORE)
XLIX. Discussing new  Understand the description of each cut of poultry.
concepts and
practicing new skills
(EXPLAIN)
L. Developing mastery  Name each picture according to their cuts.
(leads to Formative
Assessment 3)
(EXPLAIN)
LI. Finding practical  List the different and suitable recipes of each cut of
application of poultry.
concepts and skills in
daily living.
(ELABORATE)
LII. Making Different Cuts of Poultry:
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region 1
SCHOOLS DIVISION OFFICE 1 PANGASINAN
BAYAMBANG DISTRICT 1
BAYAMBANG NATIONAL HIGH SCHOOL
1.
Whole Chicken 13. Boneless Skinless Leg
2. Halves 14. Thigh
3. Breast Quarters 15. Boneless Skinless Thigh
4. Split Breast 16. Drumsticks
5. Split Breast without Back 17. Giblets
generalizations and
6. Boneless Skinless Breast
abstractions about
7. 8-Piece Cut
the lesson (EXTEND)
8. Whole Chicken Wing
9. Wing Drumettes
10. Wing Mid-Section with Tip
11.Wing Mid-Section
12. Whole Chicken Leg

Individual Activity:
LIII. Evaluating Learning
List the different and suitable recipes of each cut of
(EVALUATE)
poultry.

LIV. Additional activities

for application or
remediation
XXXV. REMARKS
XXXVI.REFLECTION
K. No. of learners who
earned 80% in the
evaluation
L. No. of learners who
require additional
activities for
remediation who
scored below 80%

Prepared by

Czarina G. Soriano
SST-I, TLE Department

Noted by

JUJI J. GOMEZ
SSHT VI, TLE Department