10

TECHNOLOGY AND
LIVELIHOOD
EDUCATION
10 Home Economics - COOKERY
Quarter 1 - Module 1
Prepare and Cook Egg Dishes

Department of Education. republic of the Philippines

Technology and Livelihood Education Home Economics COOKERY-
Grade 10
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare Egg Dishes
First Edition, 2020
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Published by the Department of Education

Development Team of the Module

Writer/s: Grace Dy Yongco

Editors: Estrellita D. Bahalla
Reviewers: Nanette D. Soriano, PhD.
Grace T. Palahang
Management Team:
Chairperson:
Dr. Randolph B. Tortola CESO V
Schools Division Superintendent
Co-Chairpersons:
Shambaeh A. Usman, PhD.
Asst. Schools Division Superintendent
Elbert R. Francisco, PhD.,
Chief ES, CID
Members:
Mary Jane R. Cardente, PhD.,
EPS in Technology and Livelihood Education

Bienvenido U. Tagolimot Jr., EPS-ADM

Rejynne Mary L. Ruiz, PhD., LRMDS Manager
Jeny B. Timbal, PDO II
Sheila O. Bolasco, Division Librarian II

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Website: depedbukidnon.net.ph
 10
Technology and
Livelihood Education
COOKERY
Quarter 1 – Module 1
Prepare and Cook Egg Dishes

This instructional material was collaboratively developed and reviewed by

educators from public schools. We encourage teachers and other education
stakeholders to email their feedback, comments and recommendations to the
Department of Education at [email protected].
We value feedback and recommendations.

Department of Education. Republic of the Philippines

 Table of Contents
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
Lesson 2.1 Identify the Market form of Eggs
2.2 Explain the Uses of Eggs in Culinary Arts
What I need to know 1
What I know: (Pre-test) 1
What’s In: Activity # 1 “Give Me an Egg” 3
What’s New: Activity #2 “What’s My Product” 4
What Is It: Market form of eggs and Egg Uses 4
What’s More: Activity #3 “Can You Arrange Me” 8
What I Have Learned: Activity #4 “Think of Me” 9
What I Can Do: Activity #5 “Foam Formation” 9

Summary
Assessment: (Post Test) 11
Additional Activities: Activity #6 “Give me some” 12

Lesson 2.3 Cook Egg Dishes in accordance with the prescribed

Salad
What I need to know 13
What I know: (Pre-test) 13
What’s In: Activity #1 “Pick Me” 14
What’s New: Activity #2 “Where do I belong?” 14
What Is It: Egg dishes 15
 What’s More : Activity #3 “My simple Recipe” 16
What I Have Learned: Activity #4 “Arrange Me Well” 16
What I Can Do: Activity #5 “My Egg Version” 17

Summary
Assessment: (Post-test) 17
Additional Activities- Activity Title: Practice Makes Perfect 22
Answer Key 23
References 24

Introductory Message
For the facilitator;
Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on,
Preparing Egg Dishes.
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic constraints
in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
 Notes to the Teacher

As a facilitator you are expected to orient learners on how to use this

module. You also need to keep track of the learner’s progress while
allowing them to manage their own learning. Furthermore, you are
expected to encourage and assist the learners as they do the tasks
included in the module.

For the learner and for the Parents;

Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on
Preparing Egg Dishes.
The hand is one of the most symbolized parts of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn,
create and accomplish. Hence, the hand in this learning resource signifies
that you as a learner is capable and empowered to successfully achieve the
relevant competencies and skills at your own pace and time. Your academic
success lies in your own hands!

This module has the following parts and corresponding icons:

This will give you

What I Need to
an idea of the
Know
skills or
competencies you
are expected to
learn in the
module.

This part includes

an activity that
aims to check
What I Know
what you already
know about the
lesson to take. If
 you get all the
answers correct
(100%), you may
decide to skip this
module.

This is a brief drill

What’s In or review to help
you link the
current lesson with
the previous one.

In this portion, the

new lesson will be
What’s New introduced to you
in various ways
such as a story, a
song, a poem, a
problem opener,
an activity or a
situation.

This section
provides a brief
What is It discussion of the
lesson. This aims
to help you
discover and
understand new
concepts and
skills.

This comprises
activities for
What’s More independent
practice to solidify
your
understanding and
skills of the topic.
You may check
the answers to the
exercises using
 the Answer Key at
the end of the
module.

This includes
questions or blank
What I Have sentences/paragra
Learned
phs to be filled in
to process what
you learned from
the lesson.

This section provides an activity which

will help you transfer your new
What I Can Do knowledge or skill into real life situations
or concerns.

This is a task which aims to evaluate

your level of mastery in achieving the
learning competency.
Assessment

In this portion, another activity will be

given to you to enrich your knowledge
or skill of the lesson learned. This also
Additional
Activities tends to retention of learned concepts.

This contains answers to all activities in

the module.
Answer Key
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Cookery. The scope of this module permits it to be used
in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Prepare and cook egg dishes.

What I Know

Pre-test

Multiple choice

Directions: Read and understand the sentence carefully and choose the best
letter of your choice. Write your answer in a separate sheet of paper.

1. How many market forms of eggs are available in the market?

a. 2
b. 3
c. 4
d. 5

2. One of the effects of eggs being heated is?

a. coagulation of fats
b. coagulation of ligament
c. coagulation of meat

1
 d. coagulation of protein

3. There are five uses of egg one of which is?

a. eggs as emulsifier
b. eggs as flavor
c. eggs as seasoning
d. eggs as tenderizer

4. What is the optimum cooking time for eggs in a shell?

a. 15-20 minutes
b. 15-25 minutes
c. 20-25 minutes
d. 20-30 minutes

5. Which foam formation the peaks hold their shape, even when bowl is being
tipped?
a. frothy
b. stiff foam
c. soft foam
d. soapy foam
 Lesson Prepare and Cook Egg
2 Dishes

At the end of the lesson, the learners are expected to:

2.1. Identify the market forms of eggs.
2.2 Explain the uses of eggs in culinary arts.

What’s In

The previous lesson learners gained knowledge on egg’s

nutritive value and egg classification, The next consideration
is to learn the market form of eggs and different uses of
eggs, learners are now ready to Identify the Market Form of
Eggs and Ways of cooking.

Activity #1 “Give me an Egg”

Instruction: In your activity notebook, give at least 5 kitchen tools used in
preparing eggs.
1. ___________________________ 4. _______________________
2. ___________________________ 5. _______________________
3. ___________________________

What’s New

Activity #2 “What’s my product”

Instruction: Name 4 Egg Products you've known.
1. ______________ 3. ______________
 2. ______________ 4. ______________

What is It

Market Forms of Egg

Three Market forms of eggs
1. Fresh Eggs or shell eggs may be bought individually, by dozen or in tray of
36

2. Frozen Eggs- are made of high grade raw eggs. They come in the form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized and
defrost before use.

3. Dried Eggs- This market form of egg is seldom used. Their whites are used
or preparing frosting. It is used primarily as ingredients in food industry and
are not usually sold directly to consumers.

Eggs are also in several processed forms: volume or fluid whole eggs
(which sometimes involve a percentage of extra yolks to obtain a particular
mixture), egg whites and egg yolks. Pasteurized (heated to destroy certain
organisms) eggs are used in preparations such as salad dressings, eggnog,
or desserts, where the regular recipe may have recommended that eggs
should be raw. These products normally are available in liquid or frozen form.
Products containing egg yolk usually have salt, sugar or corn syrup added to
stop gelation or increased viscosity (stickiness) during freezing.
Dried powdered eggs are also sold and may be useful for some baked goods
or in certain things. For food service use, they are usually sold in 6 oz.
pouches, and 3-B, and 25-LB poly packs.
Egg replacement may be entirely egg-free or may be manufactured from egg
whites, with dairy vegetable products substituted by yolks. The replacement is
important for people with reduced-cholesterol diets.

Uses of Eggs in Culinary

● Eggs as thickening agent and binder
When used as a binder or thickener, the hydrophilic colloids (particles that
dispersed in water) of yolks and whites, due to the process of proteins are
converted a hydrophobic colloid (fats) thus turning it into a gel.
At high temperature, the gel hardens. This explains why the white becomes
an opaque mass (cloudy) when cooked at a temperature of 62°C for egg yolk,
stickiness starts at 65°C.

● Eggs as leavening (expander) agent.

Baked products such as sponge cakes, chiffon cakes, frosting, and soufflés
make use of eggs as expander resulting in a light, airy texture. This is
explained by the incorporation of air during the beating of eggs. Foam is
formed when the albumen surrounds a colloidal system of air bubbles. When
beating egg whites, overbeating must be avoided as this tends to stretch the
albumen and would result in a dry, watery appearance.

Why do you need to eat eggs?

● Eggs may be considered as “functional foods” Functional foods are
foods that may have health benefits beyond their traditional nutritional value.
● Eggs are functional foods contain lutein and zeaxanthin (good for the
eyes) that reduce the risk of cataracts and macular (part of the retina of the
eye) degeneration. Eggs may also belong to “designer foods” Designer foods
that have been modified (changed) through biotechnology to enhance their
quality of nutritional value. Eggs as designer foods contain omega-3-
polyunstaurated (essential fats) fatty acids and vitamin E. So learn now and
explore the different egg dishes below.
Egg is cooked in many techniques. It can be the key protein dish; it can be a
key or additional ingredient in dishes from appetizers to desserts. It can be
cooked by dry heat, moist heat, with or without oil, as simply or as detailed as
one’s inclination for an instant. In reality it can be eaten anywhere.

Effects of Heat on Eggs

1. Coagulation of proteins: white at 60-65 °C, yolk at 65-70 °C.
● Beyond this temperature, over coagulation takes place and water is
pressed out resulting in a decrease and tougher product.

2. Formation of greenish marks at the interface of the yolk. and white

when white when egg is overcooked.
 ● Due to the reaction between the iron in the yolk and the hydrogen
sulphide release from the sulphur containing ferrous sulphide.
● Reaction is favoured by
- High cooking temperature
- Prolonged cooking
● Reaction is stopped by instant cooling of the egg (ex. by soaking it
in cold water) after cooking.
●
Uses of Egg
1. Cooked and served “as is”
● In the shell – soft cooked (5 minutes simmering) or hard cooked (15
minutes simmering).
● Poached – cooked in simmering water; addition of salt and vinegar
quickens coagulation.
● fried – keep low to moderate temperature
● Scrambled – addition of sugar delays coagulation; addition of
liquids and acids reduces coagulation point.
● Omelette

2. Eggs as emulsifier
● Lecithin and lysolecithin are responsible for exceptional ability of
egg yolk to act as emulsifying agent; both are phosphoproteins
containing polar and non- polar ends such as that the polar end
holds water while the nonpolar end holds the fat, thus, prevent oil
droplets in suspension from merging.

3. As binding, thickening agent, and gelling agents.

● Eggs are useful as binding, thickening and gelling agents because
they contain proteins that are easily converted by heat.
● Using the whole egg requires lower coagulation temperatures
resulting in harder gel.
● Addition of sugar raises coagulation temperature producing softer
weaker gel.
● Softer gel is produced with the addition of burnt milk and acid
● In cooking custards, Bain Marie, double boiler or steamer is used to
avoid boiling which can produce spongy custard
● Soft custards are produced by constant stirring.

4. As foam
● When egg is beaten albumen is reversed, air is absorbed as white
is stretched into thin films
● With continued beating, the air cells are subdivided and volume is
increased.
● Protein network dries up and balances the gas or air foams
- If only egg whites are used, the color turns white and soft peaks
are formed. The egg proteins collect at the air/liquid interface of
the air bubble and undergo surface alteration
- If whole eggs or only egg yolks are used, the color becomes
pale yellow with continued beating; volume is increased (but not
as much as when only whites are used); no surface alteration
occurs.
- With further beating of egg whites, liquid drains out, air bubbles
merge and foam breaks.
- The same changes occur when the foam is allowed to stand too
long.
- Maximum stability is reached at soft stage while maximum
volume is achieved at stiff stage.
- Stage in foam formation
a. frothy – large air bubbles that flow easily
b. soft foam – air cells are smaller and more numerous;
foam becomes whiter; soft peaks are formed when beater
is lifted
c. stiff foam – peaks hold their shape; when bowl is tipped,
it holds, moist and glossy
d. dry – moistness and glossiness disappear; dots of egg
white are seen.
● Factors to be considered in foam formation
- Beating time and temperature; as the time of beating increases,
both volume and stability of the foam increases initially, then
decreases; white can be beaten/whipped more readily at room
temperature than at refrigerator temperature-refrigerated eggs
are gummier, thus, hard to beat/whip.
- Eggs beaten at room temperature whip better resulting in bigger
volume and finer texture.
- Whole eggs or egg yolk require more beating to produce a good
foam
- Stored eggs foam faster but produce similar volume than fresh
egg.
- Acids (e.g. cream of tartar, 1 t per cup) increase the stability of
foams, but when added too early, delay foam formation
(reduced volume) thus, increases the time necessary for
beating.
- Sugar also increases the stability of foams but delays foams
formation (reduced volume), thus, it should be added after
foaming has started and soft peaks are formed; sugar slow
down the alteration of egg white
- Addition of soda increases stability and volume
 Addition of salt lowers quality of the foam
-
Type of egg: duck eggs do not foam well because they lack
-
ovomucin
- Mixture of egg white by water produces bigger volume but lesser
foam; this produces more tender cakes, but in frosting,
separation of liquid from a gel occurs.
- Applications of foam in cookery
● as expander e.g. in angel cake, sponge cake, chiffon cakes
● as frosting, e.g.
a. soft frosting for topping of cream, chocolate, or lemon
pie, requires a proportion of two tablespoons sugar
per egg white
b. hard frosting for confections, base, fruit pies or Sans
Rival Cake, require a proportion of ¼ cup sugar per
egg white
● structural and textural agent – tenderness and fluffiness to
products, e.g. fluffy or foamy, soufflé, divinity, foam, cakes
popovers.
5. As a colouring and flavouring agent.

Egg Products
1. Balut from duck eggs
2. Pidan eggs (alkalized eggs)
3. Century eggs (eggs that has been preserved for a 100 years)
4. Pickled eggs

What’s More

Activity #3 “Can you arrange me?”

Directions: Explain briefly; (write your answer in your activity notebook)

1. Why does a greenish discoloration appear on a hardboiled egg?

Observe proper use of sentences/grammar and avoid erasures.
Your output will be rated using the rubrics below:
 Content fair Good Very good
8 9 10
Knowledge Learner is able to Learner is able to Leaner is able to
convey limited convey several
convey a few
Ideas on the ideas on the
ideas
effect of heat on effect of heat on
eggs on the effect of egg with
heat on eggs appropriate
with little
with some degree of
knowledge
degree of knowledge
knowledge

Accuracy Work was work was Work was

organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.

Effort Learner put little Learner put Learners exert

or no effort on some effort into full effort into this
this activity this activity activity.

What I Have Learned

Activity #4 “Think of Me”

Instruction: Give your ideas of the following questions;
Write your answer in one whole sheet of paper.
1. Identify the market forms of eggs.
2. Give 5 uses of egg in culinary arts.
3. Explain why coagulation of protein occurs in eggs?

What I Can Do
Activity #5. “Foam Formation”
Instruction: For those with a cell phone, document the whole process while
doing the stages of foam formation with audio presentation you may use
materials or equipment that is available in your kitchen.
For those who don’t have cell phones, write the whole process in your
activity notebook, observe proper use of sentences and grammar.
Your output will be rated using the rubrics below:
With a cell phone (score will be based on how the learner demonstrates on
his/her video presentation).
Dimension Highly Skilled Moderately Unskilled No
s skilled 20 skilled 15 10 points attempt
18 points
points points
5 points
Use of Appropriate Appropriat Appropriate Never No
tools, selection, e selection, selects, attempt
selection,
equipment preparation preparation prepares
preparation to use
and and use of and use of and use
and use of
materials materials materials appro- tools/
materials
(20%) and and tools/
and priate equip-
tools/equip
equipment tools/equipm materials
ment all the ment
ent
time most of the and tools/
very often
time equip-
ment

Without a cell phone (score will be based on how the learner described her
work in her written output).
Dimension Highly Skilled Moderately Unskilled No
s skilled 20 skilled 15 10 points attempt
18 points
points points
5 points
Use of Appropriate Appropriat Appropriate Never No
tools, selection, e selection, selects, attempt
selection,
equipment preparation preparation prepares
preparation to use
and and use of and use of and use
and use of
materials materials materials appro- tools/
materials
(20%) and and tools/
and priate equip-
tools/equip
equipment tools/equipm materials
ment all the ment
ent
time most of the and tools/
very often
time equip-
 ment

Summary:
Eggs are in several processed forms: volume or fluid whole eggs (which
sometimes involve a percentage of extra yolks to obtain a particular mixture),
egg whites and egg yolks. Pasteurized (heated to destroy certain organisms)
eggs are used in preparations such as salad dressings, eggnog, or desserts,
where the regular recipe may have recommended that eggs should be raw.
These products normally are available in liquid or frozen form. Products
containing egg yolk usually have salt, sugar or corn syrup added to stop
gelation or increased viscosity (stickiness) during freezing.

Assessment

Post-test
Multiple choice

Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. One of the effects of eggs being heated is?

a. coagulation of fats
b. coagulation of ligament
c. coagulation of meat
d. coagulation of protein

2. How many market forms of eggs that are available in the market?
a. 2
b. 3
c. 4
d. 5

3. What is the optimum cooking time for eggs in a shell?

a. 15-20 minutes
b. 15-25 minutes
c. 20-25 minutes
d. 20-30 minutes
 4. There are 5 uses of egg one of which is?
a. eggs as emulsifier
b. eggs as flavor
c. eggs as seasoning
d. eggs as tenderizer

5. Which foam formation the peaks hold their shape, even when the bowl
is being tipped?
a. frothy
b. stiff foam
c. soft foam
d. soapy foam

Additional Activities
Activity #6 “Give me some”

Instruction: In your activity notebook,

List down at least 5 different recipes that use egg as a binding or thickening
agent.

What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.
After going through this module, you are expected to:
1. Prepare and cook dishes.

What I Know
Pre-test

Multiple choice
Directions: Read the sentence carefully and choose the best letter
of your choice. Write your answer in your activity notebook.

1. White is completely set but the yolk is still soft and yellow.
a. Basted b. Over hard
c. Over medium d. Sunny side up
2. Cook until the yolk is partially set.
a. Basted b. Over hard
c. Over medium d. Sunny side up
3. Cook just until the white is just set but the yolk is still liquid.
a. Basted c. Over hard
b. Over easy d. Over medium
4. A thin film of coagulated white that cover the yolk which remain
liquid.
a. Basted b. Over hard
c. Over medium d. Sunny side up
5. Cook until the yolk is completely set.
a. Basted b. Over easy
c. Over hard d. Over medium

Lesso Prepare and Cook Egg

n Dishes
 2

At the end of the lesson the learners are expected to;

2.3. Cook egg dishes in accordance with the prescribed salad.

What’s In
After learning the market form of eggs and its uses, the
next to consider will be the variety of egg dishes. The
learners are now ready to cook some basic egg recipe.

Activity #1 “Pick me”

Instruction: In your activity notebook, write down at least 5 uses of egg.

What’s New

Activity #2 “Where do I belong”

Instruction: Fill in the table below by writing the correct name of a recipe of an
egg.
Write your answer in your activity notebook.

Description Name of Recipe

1. The egg is fried with yolk at the center. 1.
2. An egg recipe stirred and beaten together in a pan. 2.
3. An egg cooked usually immerse in boiling water. 3.
4. A dessert made by milk and more on egg yolk. 4.
 5. A sweet covering of cake made from egg whites. 5.

What is It

Variety of Egg Dishes

Cooking Eggs in the Shell
Although the term boiled may appear in the name, eggs prepared in
the shell should actually 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.
Select a pot deep enough for the eggs to be submerged in water. Have
on hand a slotted spoon, skimmer, or spider to remove eggs from the water
once they are cooked.

Poached Eggs
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.
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.
Standard Qualities of Poached Eggs and Cooked Eggs in the Shell
1. Bright, shiny appearance
2. Compact, round shore, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks

Poached Eggs
Makes 10 servings
Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed:
1 gal/3.84L water
1tbsp/15g
salt 1 floz. /30ml distilled white vinegar
20 eggs
Procedure:
1. Prepare tools, equipment and food items. Be sure that eggs are chilled
until ready to poach.
2. Combine the water, salt and vinegar, in a deep pan and bring it to a
bare simmer.

3. Break each egg into a clean cup, and then slide the egg carefully into
the poaching water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon, blot them on
absorbent towelling, and trim the edges if desired.

6. Serve or chill and refrigerate for later use.

Standard Qualities of Fried Eggs
1. White should be shiny, uniformly set, and tender, not browned, blistered or
crisp at edges.

2. Yolk should be set properly according to desired doneness. Sunny side-up

yolks should be yellow to yellow and well rounded.

3. Relatively compact, standing high. Not spread out and thin.

4. A fried egg should have a yolk covered with a thin film of coagulated egg
white still remain and slightly fluid.
6. The egg white should be opaque, firm and tender, not chewy, crisp or
brown.

7. A perfectly fried egg is a glory to behold – crispy edges and a wobbly,

pinkish
yolk.
8. It will provide a fried egg with a slightly crispy, frilly edge; the white will be
set
and the yolk soft and runny.
Types of Fried Eggs
1. Sunny side up – Cook slowly without flipping until
white is completely set but yolk is still soft and yellow.

2. Bated – Do not flip. Add a few drops of water to pan

and cover to steam cook the top. A thin film coagulated
white will cover the yolk which should remain liquid.

3. Over easy – Fry and flip over. Cook just until the
white is just set but the yolk is still liquid.

4. Over medium – Fry and flip over. Cook until the yolk
is partially set.
 5. Over hard – Fry and flip over. Cook until the yolk is
completely set.

Fried Eggs
Tools/Equipment Needed:
Sauté pan (preferably non-stick)
Dish, turner
Ingredients Needed:
Fresh egg Oil or clarified or whole butter, as needed for frying
Salt, as needed
Ground black pepper, as needed
Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8inch fat to the sauté pan and set it to a moderate heat. Too
much fat will make the egg greasy.

4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the
eggs with the fat as they cook.

6. Season the eggs with salt and pepper and serve at once.

Desirable Qualities of Fried Eggs

● glossy
● moist
● tender
Common pitfalls:
● eggs brown and crisp
● eggs white blistered
● eggs odd-shaped
● eggs sticking
 What’s More

Activity #3 “My simple Recipe”

Think of a certain recipe, it might be a vegetable/pork/chicken or fish that
include egg as the base ingredient. Write the recipe in your activity notebook
Note: Make your work neat and clean

Your output will be rated using the rubrics below:

Content fair Good Very good

5 10 15
Learner is able to Learner is able to Leaner is able to
Knowledge
convey limited convey several
convey a few
Ideas on egg ideas on egg
ideas
culinary culinary with
on egg culinary appropriate
with little
with some degree of
knowledge
degree of knowledge
knowledge
Work was work was Work was
Accuracy
organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.
Learner put little Learner put Learner exert full
Effort
or no effort on some effort into effort into this
this activity this activity activity.
 What I Have Learned
Activity #4 “Arrange me well”
Instruction: Below are the procedures in preparing poached egg. Arrange the
following in sequence and write your answer in your activity notebook.

1. Break each egg into a clean cup, and then slide the egg carefully into
the poaching water.

2. Remove the eggs from the water with a slotted spoon, blot them on
absorbent towelling, and trimmed the edges if desired.

3. Prepare tools, equipment and food items. Be sure that eggs are chilled
until ready to poach.

4. Cook for 3 to 5 minutes, or until the whites are set and opaque.

5. Combine the water, salt and vinegar, in a deep pan and bring it to a
bare simmer.

6. Serve or chill and refrigerate for later use.

What I Can Do

Activity #5 “My Egg Version”

Instruction Make your own version of any egg dish.
Note: Please always observe the proper hygiene.
Your output will be rated using the rubrics below:
With cell phone:
Document yourself while doing the whole process and make sure you have an
audio is on. (Score will be based on the learner’s video presentation)
Dimension Highly Skilled Moderately Unskilled No
s skilled 20 skilled 15 10 points attempt
18 points
points points
 5 points
Use of Appropriate Appropriat Appropriate Never No
tools, selection, e selection, selects, attempt
selection,
equipment preparation preparation prepares
preparation to use
and and use of and use of and use
and use of
materials materials materials appro- tools/
materials
(20%) and and tools/
and priate equip-
tools/equip
equipment tools/equipm materials
ment all the ment
ent
time most of the and tools/
very often
time equip-
ment

Summary
Egg is cooked in many techniques. It can be the key protein dish; it can be a
key or additional ingredient in dishes from appetizers to desserts. It can be
cooked by dry heat, moist heat, with or without oil, as simply or as detailed as
one’s inclination for an instant. In reality it can be eaten anywhere.

Assessment

Post-test

Multiple choice
Directions: Read the sentence carefully and choose the best letter of your
choice. Write your answer in a ¼ sheet of paper.

1. Cook just until the white is set but the yolk is still liquid.
a. Basted c. Over hard
b. Over easy d. Over medium
2. Cook until the yolk is completely set.
a. Basted b. Over easy
c. Over hard d. Over medium
3. White is completely set but the yolk is still soft and yellow.
 a. Basted b. Over hard
c. Over medium d. Sunny side up
4. A thin film of coagulated white that cover the yolk which remain liquid.
a. Basted b. Over hard
c. Over medium d. Sunny side up
5. Cook until the yolk is partially set.
a. Basted b. Over hard
c. Over medium d. Sunny side up

Additional Activities
Activity #6 “Practice makes perfect”
For your home exercises, practice performing the poached egg.

Answer Key

Lesson 2 (2.1-2.2) Activity #1 - “Give me an Egg”

Pre Test Post Test Possible Answers
1.B 1. D 1. spoon
2. D 2. B 2. fork
3. A 3. C 3. saucepan
4. C 4. A 4. measuring cup
5. B 5. B 5. measuring spoon
Activity#2 “What’s my Product”
1. Balut
2. Pidan Egg Activity # 3 “Can you arrange Me”
3. Century Egg Possible Answer:
4. Pickled Egg *due to reaction between the iron
in the yolk and the hydrogen
sulphide release from the
sulphur containing ferrous
sulphate.
● Due to high cooking
temperature
● Prolong cooking
Activity # 4
“Think of me”
Possible answers
A. 1. Fresh egg B. 1. Appetizer 4. Dish
2. Frozen egg 2. Dessert 5. Ingredients
3. Dried egg 3. Binding

C.1. Coagulation of protein: 60- 65 C. Yolk at 65-70 C.

- beyond this temperature, over coagulation takes place
and water is pressed out resulting in a decrease and
tougher product.

Activity #5 “Foam Formation”

Answers may be based from rubric

Activity #6 “Give me some”

Answers may vary from the opinion/ ideas/ view
 Answer Key
Lesson 2 ( 2.3)

Pre Test Post Test Activity #1 “Pick Me”

1. D 1. B 1. Cooked
2. C 2. C 2. Emulsifier
3. B 3. D 3. Binding/Thickening
4. A 4. A 4. Foam
5. C 5. A 5. Flavor

Activity #2 “Where do u belong”

1. Sunny side up
2. Scrambled egg
3. Boiled egg
4. Leche flan
5. Icing

Activity #3 “My Simple recipe”

Answers will be based from the Rubrics

Activity #4 “Arrange Me”

1. #3
2. #5
3. #1
4. #4
5. #2
6. # 6

Activity # 5 “My Egg Version”

Answers will be based on Rubrics
REFERENCE
Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
sugar water measured by electron spin resonance and differential scanning
calorimetry. Cereal Chemistry 67(3): 286-291.

Bean, M.M. and W.T. Yamazaki. 1978. Wheat starch gelatinization in sugar
soutions. I. Scurose: Microscopy and viscosity effects. Cereal Chemistry
55(6): 936-944.

Tadle, Julieta D. Technology and Home Economics, Culinary Arts Fourth

Year. Phoenix Publishing House, InC. Copyright 1995 reprinting 2002

Tabbada, Epifania V.,et.al.,Technology and Home Economics. Reprinted

1997,
Home Technology-Food Management and Service,Meat and Storage of Food,
Chavez, Lilia C., Basic Foods for Filipinos-4 th Edition, Meat Safety,2006
Sandoval, Maria Teresa G., Culinary Arts I and II, 1993
De Leon, Sonia Y., Ph.D et al., Basic Foods for Filipino, 1999
Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007
Sonia Y. De Leon, Ph. D. et al, Basic Basic Food for Filipinos, Copyright 1999
Leonard M. Belmonte, Perla B. Del Mundo, Philippine Fiesta Recipe
Copyright 1993
Chavez, Lilia C., Basic Foods for Filipinos-4 th Edition, Meat Safety, 2006
The professional Chef, 8th edition The Culinary Institute of America Copyright
2006
Tabbada, Epifania V., et.al. Technology and Home Economics. Reprinted
1997, copyright 1993 by Phoenix Publishing House
Gisslen, Wayne; Professional Cooking, Copyright 2007
Gisslen, Wayne; Professional Cooking, Copyright 2007
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright
1999
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources Management

and Development Center (LRMDC)

DepEd Division of Bukidnon

Sumpong, Malaybalay City, Bukidnon
Telefax: (08822)855-0048
E-mail Address: [email protected]