TECHNOLOGY AND LIVELIHOOD EDUCATION

10
MODULE 2 WEEK 2-3
 ST. JOSEPH’S INSTITUTE, INC.
Candon City, Ilocos Sur
HIGH SCHOOL DEPARTMENT
SY: 2020-2021

INCREDIBLE EGG

PREPARE AND COOK EGG DISHES

PADSING JOY MARIE B.

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 TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 1

CURRICULUM CONNECTIONS
Life Performance Outcome (LPO)

LPO1: Mindful, Self-directed learners and role models

LPO4: Conscientious, Adept Performers and Achievers

Program Outcome (PO)

PO3: Apply their technical, communication, interpersonal, teamwork skills in planning, executing, and
evaluating a viable project or venture necessary for pursuing a sustainable economic path for themselves
and their community.

Essential Program Outcome (EPO)

EPO 8: Openly demonstrate their basic and advanced skill in chosen TLE programs (Cookery) as
experienced individuals and improve them according to the feedback they receive

Content Standard

The learners demonstrate an understanding in preparing and cooking Egg Dishes

 

Performance Standard

The students will openly and independently demonstrate their basic and advanced skill in preparing and
cooking egg dishes and will improve themselves according to the feedback they receive.

Most Essential Learning Competency (MELC)

The students should be able to “Prepare and cook egg dishes”.

Intended Learning Outcome (Objectives)

The learners should be able to:

1. Identify the market forms of eggs
2. Identify and prepare ingredients according to standard recipes
3. Explain the uses of eggs in culinary
4. The students should be able to openly and independently demonstrate their basic and advanced skill
in cooking egg dishes and improve them according to the feedback they receive.

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 TECHNOLOGY AND LIVELIHOOD EDUCATION
TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3
MODULE 2 WEEK 2-3

INTRODUCTION:

Cooking techniques are a set of methods and procedures for preparing, cooking, and presenting
food. ... For this reason, many cooks believe it is more important to learn cooking techniques
than to learn to follow recipes, as knowing a certain technique can improve a recipe or rescue
one that has gone wrong.

Eggs are cheap but incredibly nutritious food. They contain relatively few calories, but they are
packed with proteins, vitamins, minerals, healthy fats, and various trace nutrients. That said, the
way you prepare your eggs can affect their nutrient profile. Eggs are delicious and extremely
versatile. They can be cooked in many ways and are easy to combine with other healthy foods,
like vegetables. Cooking them also destroys any dangerous bacteria, making them safer to eat.

INSTRUCTION   Here is a simple guide for you in going about the module:

1. Begin by reading and understanding the Learning Outcome/s and Performance Standards.
These tell you what you should know and be able to do at the end of this Module.
2. Find out what you already know by taking the Pre-Test.
3. Be honest in taking the entire test and always follow instructions.
4. Accomplish all the required Learning Activities.
5. You must submit your activity sheets module at the prescribed time. Passing them late will
not help you anyway.

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 TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3

Define Me!

DIRECTION: identify the following that performs the given function. Write your
answer on the line provided.

1. I am the outer covering part of the egg and composed of calcium carbonate.

___________________________________________

2. I am the yellow portion of an egg.

____________________________________________

3. I can be used to break soil and dirt from dividers, floors, roofs and most equipment
and utensils.
____________________________________________

4. I can be used when ordinary alkaline cleaners are ineffective towards rust stain on
copper or metal.
_____________________________________________

5. I can be used in mixing, and smoothing ingredients by incorporating air into the
mixture.

_____________________________________________

6. I ‘am made of plastic or metal with slotted holes all over me which is used for
straining food.
______________________________________________

7. I am the pocket of air formed at the large end of the egg.

______________________________________________

8. I am the twisted cordlike strands of the egg white.

______________________________________________

9. I can be used to separate the yolk of an egg from the egg white.
_______________________________________________

10. I can level off ingredients when measuring and to spread frostings
_______________________________________________
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 TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3

PRETEST

A. MULTIPLE CHOICE
Direction: Read each statement carefully, then choose and encircle the letter that best
describe each statement.

1. It may be purchased individually, by dozen or in trays of 36 pieces.

a. Frozen eggs b. Fresh eggs c. Dried eggs d. Hard Boiled eggs
2. Whole eggs add flavor and nutritional value.
a. Coating b. Garnishing c. Coagulation d. Enriching
3. Eggs can be used on fried foods such as fish, chicken, and vegetables.
a. Coating b. Garnishing c. Coagulation d. Enriching
4. They are pasteurized and must be thawed before use
a. Frozen eggs b. Fresh eggs c. Dried eggs d. Hard Boiled eggs
5. Beaten egg yolks will coagulate and hold a liquid in suspension when heated.
a. Thickener b. Glazing c. Coating d. Garnishing
6. Whipped egg yolks can hold other ingredients together that do not normally mix, such as
oil and vinegar.
a. Emulsion b. Glazing c. Coagulation d. Enriching
7. To keep the yolks consistently follow the guidelines follows:
a. Overcook eggs or cook them in water that is boiling quickly.
b. Peel the eggs as soon as possible once they are cooked
c. Cook the egg in shorter time.
d. None of the above.
8. It is a nutritious, quick breakfast option or any meal of the day. It includes blended and
lightly cooked eggs, but the method used to do so varies widely across cuisine.
a. Boiled egg b. Omelet c. Souffle d. Egg benedict
9. It is often served with a secret or savory filling and can be enjoyed for breakfast, lunch,
dinner, or dessert as opposed to traditional pancakes
a. Fried egg b. Crepe c. Souffle d. Omelet
10. Put cold eggs into already simmering water and simmer for 30 seconds.
a. Coddled egg b. Soft-boiled egg c. Hard-boiled egg d. Soft egg

TECHNOLOGY AND LIVELIHOOD EDUCATION

TECHNOLOGY AND Lesson
MODULE 2 LIVELIHOOD
1 EDUC WEEK 2-3

6
 EXPLORE

MARKET FORMS OF EGG

Most of the eggs were from a female laying animal of many different species mostly from the family of birds
such as chickens, ducks, peacocks, quail, and other more. Those eggs that were sold in the market have been
eaten by humans, it was called poultry eggs.
Poultry products such as eggs are kept widely throughout the world and the production of chicken eggs is into a
global industry. Egg yolks are known to have a significant amount of protein and choline.

LETS TRY THIS

ACTIVITY 1

KWL TABLE

WHAT I KNOW WHAT I WANT TO LEARN WHAT I LEARNED

List down the things you know about the topic on the first column, things that you want to know or to
learn on the second column, then leave the third column blank. At the end of the topic you will write
what you have learned on the third column.
After filling up the third column, compare the notes from the second and third column and the
expectations and knowledge and skills learned.

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

7
 FIRM UP

DISCUSSION
 

1. FRESH EGGS
- Fresh eggs or shells eggs may be purchased individually, by dozen or in trays of 36 pieces.

2. FROZEN EGGS
- Are made of high-quality fresh eggs. They come in the form of whole eggs with extra yolks and
whites. Frozen eggs are pasteurized and must be thawed before use.

To use frozen eggs. In a home freezer, you can freeze eggs for up to one year. When you are
Ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold
Water. Use egg yolks or whole eggs as soon as they thawed.

3. DRIED EGGS
- These are rarely used. Their whites are used for preparing meringue. Dried eggs are used primarily as
ingredients in food industry. They are not commonly sold directly to consumers.

Eggs are traded in several processed forms:

 Bulk or fluid whole eggs (which sometimes includes a percentage of extra

yolks to obtain a specific blend), egg whites, and egg yolks
 Pasteurized eggs are used in preparations such as salad dressings or desserts,
where the traditional recipe may have specified that the egg should be raw.
 On the other hand, frozen egg products are used by food processors as
ingredients. Products with egg yolks usually has added salt, sugar or corn
syrup to avoid increased stickiness during freezing.
 Dried powdered eggs are also sold and may be useful for some baked goods or
in certain circumstances
TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3

8
 USES OF EGGS IN CULINARY ARTS

Certain foods play a major role in cooking, one of these is the egg. It can be the main protein
dish, from appetizers to desserts, it can be a primary or add-on ingredient in dishes. It can be
cooked as basic or as elaborately as one’s preference for the moment by dry heat, moist heat,
and with or without oil. Indeed, it can be eaten anywhere!

You can not only eat eggs on their own, but you can use eggs in the preparation of other
dishes.

CULINARY METHOD EXAMPLES OF USES

USE
Garnishing Sliced, sieved, or chopped  Rice Cake
hardboiled egg can be used as a  Palabok
garnishing 

 Bread and Bread Rolls

Glazing Beaten whole egg or yolk brushed
onto food items before baking will
give it a gloss or glazed finish.

Thickener Beaten egg yolks will coagulate and  Soups

hold a liquid in suspension when  Custard
heated.

Aerating Whipped egg whites contain tiny air

bubbles. When this mix is added to  Sponge Cakes
other ingredients it makes the dishes  Soufflés

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 light and fluffy.

There are 3 stages of whisking egg

whites to a foam. These are:

 Soft peak - peaks are formed

but do not hold up

 Firm peak - peaks hold up but

are slightly bent at the peaks

 Stiff peaks - the peaks stand

straight up. The foam should
look moist and shiny

Binding Eggs can be used to bind ingredients  Hamburgers

together as they are coagulated when  Patties
cooked.  Omelette

Clarifying Beaten egg whites are added to  Stocks

remove impurities and produce a
clear finish

Coating Coating batters use whole eggs and  Fried or deep-fried foods, such
breadcrumbs to provide a coating or as fish, meats, chicken, and
protection for the food item prior to vegetables
cooking.

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 Enriching Whole eggs add flavour and  Cakes
nutritional value.  Puddings
 Pasta

Emulsion Whipped egg yolks can hold other  Hollandaise

ingredients together that do not  Mayonnaise
normally mix, such as oil and
vinegar.

Thanks to their distinctive beneficial properties, eggs are used in numerous food
manufacturing procedures. The yolk of the egg is designed to be used as an emulsifier.
When combined with other food ingredients, for example, in mayonnaise, many of its
fatty elements are left in suspension indefinitely. The egg white is capable of gel and
is often used in ready-made-foods as a binding agent. The egg white proteins form a
relatively solid structure when partially or entirely baked, ideal for many home-made
and industrial foods. The whites and yolks are often divided and used for various food
presentations in further egg handling. Through adding sugar or salt, they can be
enhanced according to the use for which they are intended.

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

DEEPEN
DO YOU UNDERSTAND?

I. Answer the following:

1. What are the market forms of the egg?

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 2. Give at least three uses of eggs in the preparation of different dishes.

II. Describe the culinary uses of egg in the following:

____________ 1. The preparation of meringue requires the egg whites to be beaten

with the addition of a small amount of lemon juice.
____________ 2. Egg white is mixed with minced beef or poultry meat and
vegetables
and added to a cold stock.
____________ 3. The base of mayonnaise recipe requires raw egg yolk to be mixed
with mustard and some vinegar.
____________ 4. The whole egg or the yolk is incorporated into preparation to bind
ingredients together.
_____________ 5. Beaten whole egg or egg yolk added to a recipe prior to serving
the
dish.
_____________ 6. Mixture of egg yolk and cream added to a recipe prior to serving
the dish.
_____________ 7. Low cooked eggs used to garnish Caesars Salad.

III. Research on the answer to the question. “Why do eggs have a reputation for
being high in Cholesterol? Are they high in cholesterol food? Justify!
(Write your answer on the space provided and used another sheet of paper if needed)

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

EXPLORE Lesson 2
METHODS OF COOKING EGG DISHES
 
Eggs are essential to all kinds of cooking, not only in the preparation but as food. They produce meals that are
economical in price, and with a minimum of waste and time. By the term egg we mean those of the domestic
hen, but these are not the only edible eggs. There are those of ducks, geese, turkeys, also of wild birds such as
plovers and gulls. 12

An egg has been described as a “Complete Food” because they are highly nutritious and used in a range of
 1. Cooking Eggs in the Shell

- Although the term boiled may appear in the name, eggs

prepared in the shell should be cooked at a bare simmer
for best results. Eggs are cooked in the shell to make
hard- and soft-cooked and coddled eggs. They may be
served directly in the shell or they may be shelled and
used to make another preparation, such as deviled eggs,
or as a garnish for salads or vegetable dishes.

Selection of Equipment: PROCEDURES

 Pot large to hold eggs and water to cover by at least 2 inches

 Ice bath to cool eggs after cooking, if necessary.
 Colander
 Containers for holding cooked eggs or heated plates for services.

Selection of Ingredients
 Whole fresh shell eggs
 Water

Techniques

a. Place the eggs in enough to fully submerge them.

 For coddled, soft or medium cooked eggs, bring the water to a simmer.
 Hard cooked eggs may start in either boiling or cold water.
b. Bring (or return) the water to a simmer.
 Water Close to a simmer cooks eggs evenly without toughening the whites
 The proper temperature of cooking provided eggs with good texture and
consistency.
 A rapid boil can crack the eggshells.
c. Start timing the cooking once the water has returned to a simmer after the eggs has been
added.
Determining Doneness
 After the egg has been added to the water, egg cooks, for 3 minutes once the water
- The eggs has returned
in thetoshell
a simmer.
cooked should be cooked properly. The whites should be set, but not
rubbery. Based on the desired doneness, the yolks can be fully set or still quite fluid.
- Under certain conditions, hard cooked eggs can develop a green ring around the yolk. A
chemical reaction involving the sulfur in the yolk produce a green color. To keep the yolks
consistently yellow follow the guidelines follows:
a. Do not overcook eggs or cook them in water that is boiling quickly.
b. Peel the eggs as soon as possible once they are cooked

Instructions:
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Place the eggs in a single layer of a saucepan and cover with about 1 inch of cold water.
Bring to a boil, cover, and remove from heat immediately. Let the egg stand for about 1 ½ to 2
minutes for soft-boiled, 2 ½ minutes for medium boiled, and 12 to 13 minutes for hard boiled.
 Coddled Eggs. Put cold eggs into already simmering water and
simmer for
30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water
and simmer
for 3 to 4 minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering
water and
simmer for 5 to 7 minutes.

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

2. Poached Egg

- Poached eggs are prepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg holds its shape.
- The fresher the egg, the more centered the yolk, the less likely the white is spread and
become ragged.

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 - Poached eggs can be prepared in advance and held safely throughout a typical service
period to make the workload easier during service. Slightly under poach the eggs, shock
them in ice water to arrest the cooking process, trim them, and hold them in cold water.
At the time of service, reheat the eggs in simmering water.
- Eggs are most often poached in water, though other liquids, such as red wine, stock, or
cream, can also be used. Add vinegar and salt to the water to encourage the egg protein to
set faster. Otherwise, the egg whites can spread too much before they coagulate.

PROCEDURES
Instruction:
Bring to boil the large, wide saucepan with water and one tablespoon of vinegar (any
flavor). Break one egg at a time in a small heatproof bowl, about the size of an egg. Reduce heat
to simmering water. Dip the bowl slightly into the water and slowly slide in the egg. Upon
adding all the eggs, cover the pot, turn off the heat and let stand for 2 to 3 minutes. Remove the
eggs in the order they were added using s slotted spoon and put the spoon on a kitchen towel to
drain quickly. Trim ragged edges using knife or scissors if desired and serve immediately.

3. Shirred Eggs

- Shirred eggs, also known as baked eggs, are eggs that have
been baked in a flat-bottomed dish; the name originates from
the type of dish in which it was traditionally baked. Shirred
eggs are considered a simple and reliable dish that can be
easily varied and expanded upon.

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

PROCEDURES
Baked eggs are also quick and easy to prepare.

1. Place a little butter in a custard cup. Put the cup in 1750C (3500 F) oven until the butter melts.
2. Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a little milk.
3. Bake 15 to 20 minutes or until the egg white is set.

15
 4. Fried Egg

- Fried eggs may be served sunny side up (not turned) or over (turned once). Fried eggs
may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich
flavor and good appearance of the finished dish.

Types of Fried Eggs:

Over hard
Fry and flip over. Cook until the yolk is completely
set.

5. Omelet

- An omelet is a nutritious, quick breakfast option or any

meal of the day. It includes blended and lightly
cooked eggs, but the method used to do so varies
widely across cuisine.

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 - Choose eggs that are fresh, with intact shells. As with scrambled eggs, the ability of the
egg to hold its shape is irrelevant, but fresh eggs are preferable. Omelets can be seasoned
with salt, pepper, and herbs. Clarified butter or oil is the most common cooking fat

- Omelets may be filled or garnished with cheese, sautéed vegetables or potatoes, meats,
and smoked fish, among other things. These fillings and garnishes are incorporated at the
appropriate point to be certain they are fully cooked and hot when the eggs have been
cooked. Grated or crumbled cheeses will melt sufficiently from the heat of the eggs, and
are often added just before an omelet is rolled or folded

French and American Omelets

- Both Omelets from France and America are folded omelets. It means toppings are added
in the middle of the omelet, and then wrapped around the toppings. It is important to stir
and then wrapped around the toppings. It is important to stir and shake French omelets
simultaneously, which takes practice. By comparison with American omelets, French
omelets have two advantages:
-
 They are thinner and
 Puffer in texture and they cook faster

Two Factors for Making Quality Omelets

1. High Heat
- This is an opposite to the basic principle of low temperature egg cookery. The
omelet cooks so fast that its internal temperature never has time to get too
high.
2. A conditioned omelet pans.
- The pan must have sloping sides and be of the right size so the omelet can be
shaped properly. It must be well seasoned or conditioned to avoid sticking.

Suggested Omelet Fillings

Cheese Cream Mushrooms Cream Curried Chicken

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 Sautéed onions with bacon Buttered Spinach Sautéed onions and diced potatoes

PROCEDURES

1. BEAT eggs, water, salt, and pepper in small bowl until blended.
2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until
hot. TILT pan to coat bottom. POUR egg mixture into pan. Mixture should set
immediately at edges.
3. Gently PUSH cooked portions from edges toward the center with inverted turner so that
uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and
gently moving cooked portions as needed.
4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling
on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the
wrist, TURN pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

6. Scrambled Egg

- The secret to fluffy scrambled egg is to beat the

eggs briskly at least 15 seconds before cooking,
adding air to create large, puffy curds.

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

PROCEDURES

1. BEAT eggs, milk, salt, and pepper in medium bowl until blended.
2. HEAT butter in large nonstick skillet over medium heat until hot. POUR in egg
mixture. As eggs begin to set, gently PULL the eggs across the pan with a spatula,
forming large soft curds.
3. CONTINUE cooking—pulling, lifting, and folding eggs—until thickened and no
visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE
immediately.

TIPS:

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 1. Spice up this easy egg favorite by adding Pepper Jack and salsa or lighten it up by
substituting cooking spray and water for the butter and milk.
2. Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This
harmless but unappealing color change is the result of a chemical reaction between
iron in the pan and sulfur in egg whites.
3. Do not overcook. The heat retained in the pan will continue to cook and firm up the
eggs after pan is removed from heat.

OTHER EGG DISHES

1. SOUFFLE

- The souffle is an adaptable recipe for eggs that

you can fill with any of the ingredients you want.
The term Souffle is French for “to blow up”
which is exactly what happens when air is
pumped into the egg white, giving it the fluffy
texture for which it is known.

- Souffle are remarkable easy and likely to impress

while they have a reputation for being hard to
make.

PROCEDURES

You will need:

Ingredients:

2 tbsp (30 mL)butter

2 tbsp (30 mL)all-purpose flour
1/2 tsp (2.5 mL) salt
Pinch pepper
3/4 cup (175 mL) milk (1%)
4 egg yolks
2 egg whites PROCEDURES
4. 1/4 tsp (1.25 mL) cream of tartar
Directions:

1. Preheat oven to 375° F (190° C).

2. Melt butter in medium saucepan over low heat. Stir in flour, salt, and pepper. Cook,
stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue
stirring until mixture boils and is smooth and thickened.
3. Separate eggs. Beat yolks well and add 1/4 cup (50 mL) of warm sauce mixture to egg
yolks.
4. Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely
chopped filling ingredients, stirring into white sauce until blended (see variations). Set
sauce aside to cool slightly.
5. Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the
egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the
remaining egg whites.
6. Carefully pour into 4-cup (1 L) soufflé or casserole dish.
7. Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25
minutes or until done. Serve immediately. 19
 TIPS:
1. Never add egg yolks to a hot sauce all at once as they may begin to coagulate too rapidly
and form lumps.
2. It is easier to separate the white from the yolk when an egg is cold.
3. A small funnel can be used for separating egg whites from yolks. Place the funnel over a
measuring cup. Crack the egg over the funnel. The white will run through and the yolk
will remain in the funnel.
4. To make a collar for a soufflé if needed, cut a strip of aluminum foil, double thickness, 4
inches (10 cm) wide and long enough to go around the dish, allowing for at least a 3-inch
(8 cm) overlap. Wrap it around the outside of the dish and fasten with string. The collar
should extend 2 to 3 inches (5 to 8 cm) above the rim of the dish.

2. CREPES

- Originally from Frances Brittany region, is a thin style

of pan cake. Crepes are often served with a secret or
savory filling and can be enjoyed for breakfast, lunch,
dinner, or dessert as opposed to traditional pancakes.
Fruits, chocolate, cheese, and meat are common
fillings. For a sweet treat, serve with a little sugar and
a lemon squeeze.

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

PROCEDURES
You will need:

Ingredients:
1 c. all-purpose flour
2 large eggs
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1 1/2 c. whole milk
1 tbsp. butter
Fresh fruit, for serving
Powdered sugar, for serving

Directions:

1. In a large mixing bowl whisk the flour, sugar, and salt until combined. Then create a well
20
with flour and add the eggs. Gradually pour in milk, whisking to combine after each
addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20
minutes.
 TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3

DEEPEN
DO YOU UNDERSTAND?

Answer the Following:

1. How will you properly boil an egg so it will not become rubbery or overcooked? What is
the key to a fluffy scrambled egg?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

2. Why is it advisable to add vinegar to poaching water while cooking the egg?

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 ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

3. In cooking, how will you know that your boiled eggs are already done?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

4. What is Souffle? How is it done?

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

5. Describe the following types of fried eggs: Sunny side up, over easy, over medium, and
over-well.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 2 WEEK 2-3

DEEPEN

CREATE ME

Make a simple “COOKBOOK” containing recipes about egg!

(Complete Ingredients and Directions)

22
 TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3

TRANSFER

Laboratory Performance

Now that you learned the different ways on how to cook egg. Prepare independently at least 3
cooking methods of egg that you learned following the proper procedures or you can put a twist by
adding innovations through your own strategy.

Note: You will present your performance through video presentation and save it to your own Flash
drive.
Note: Your performance will be evaluated using the rubrics below!

23
 RUBRICS

Exceeding Meeting Approaching Not Meeting

(5 pts) (3 pts) (2 pts) (1 pts)
Appearance 20 Student able to No excess fat on Moderate Greasy, too
% replicate eggs or plate; No amount of much fat and
demonstration. burnt or brown excess fat. burnt around
edges with Undesirable in edges. Yolks
glossy whites. color. broken or
overcooked
according to
desired degree of
doneness.
Texture 20 % Egg is cooked to Whites are nice Egg has faults in Egg preparation
the proper and light. Nice texture. Yolks does not meet
degree of glossy texture, too runny or the standard.
doneness per the soft and yolks hard with whites Rubbery and
preparation. and whites are somewhat tough tough to he
Students can cooked to the or not tooth. Greasy.
maintain light proper degree of coagulated. Not Yolks either
whites and doneness. cooked to the undercooked or
glossy yolk. proper degree of overcooked.
doneness.
Production 20 % Able to execute Able to execute Able to execute Failed to execute
egg preparation egg preparation preparation but preparation in
in the given with few exceeds time the given time.
time. minutes late. limit 1minutes
and more.
TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3

TRANSFER
POST TEST

I. True or False: Write True if the statement is correct and False it is incorrect.

________ 1. Over easy egg is flipped, and the yolk is still runny.
________ 2. Sunny side up eggs are fried on one side (unturned), with golden and runny
yolks.
________ 3. Shirred eggs are prepared by slipping shelled eggs into barely simmering water
and gently cooking until the egg holds its shape.
________ 4. The secret to fluffy scrambled egg is to beat the eggs briskly at least 15 seconds
before cooking, adding air to create large, puffy curds.

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 II. Answer the following

1. Differentiate pancakes from crepes?

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2. Give some suggestions for the filling of an Omelet?

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3. What are the other ingredients that can be added to the scrambled egg to have flavor
variations?
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VALUES INTEGRATION

As a SJIan- Paulinian, how did you show that you are mindful, self-directed learner and
role model, while doing your performance task (preparing and cooking Egg dishes)!
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TECHNOLOGY AND LIVELIHOOD EDUCATION
MODULE 2 WEEK 2-3

SUMMARY OF THE LESSON

Market Forms of Egg

Most of the eggs were from a female laying animal of many different species mostly from the
family of birds such as chickens, ducks, peacocks, quail, and other more. Those eggs that were
sold in the market have been eaten by humans, it was called poultry eggs.
Poultry products such as eggs are kept widely throughout the world and the production of
chicken eggs is into a global industry. Egg yolks are known to have a significant amount of
protein and choline.
Fresh eggs
Frozen eggs
Dried eggs 25
 Uses of eggs in Culinary Arts

Certain foods play a major role in cooking, one of these is the egg. It can be the main protein
dish, from appetizers to desserts, it can be a primary or add-on ingredient in dishes. It can be
cooked as basic or as elaborately as one’s preference for the moment by dry heat, moist heat, and
with or without oil. Indeed, it can be eaten anywhere!

Garnishing
Glazing
Thickener
Aerating
Binding
Clarifying
Coating
Enriching

Methods of Cooking Egg Dishes

Eggs are essential to all kinds of cooking, not only in the preparation but as food. They produce
meals that are economical in price, and with a minimum of waste and time. By the term egg we
mean those of the domestic hen, but these are not the only edible eggs. There are those of ducks,
geese, turkeys, also of wild birds such as plovers and gulls.

Cooking Egg in the shell

Poached eggs
Shirred eggs
Fried Eggs
Omelet
Scrambled eggs
Souffle
TECHNOLOGY AND LIVELIHOOD EDUCATION
Crepes

MODULE 2 WEEK 2-3

REFERENCES
Department of Education
Cookery- Grade 10
Learning Module

Competency-based Learning Materials

Food Trades Level II
Second Year
PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Department of Education
Republic of the Philippines

K to 12 TLE BOOK
COOKERY 10

26
Published and Exclusively Distributed by
PISARA PUBLISHING
Block 3, Lot 7, Phase 1, Richland Sta. Rosa Tagaytay Road
Putingkahoy, Silang Cavite

http://cookery10quarter1.blogspot.com/p/lo-2.html

http://www.recipespastandpresent.org.uk/wartime/war-leaflets/eggs/

CARITAS
CHRISTI
URGET
NOS
CHECKED BY:

MRS. LAWRENCE AUTRIZ

ATL

NOTED BY:

SISTER NELA A. RAMIREZ, SPC

SCHOOL DIRECTRESS

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