WORKSHEET ON TLE 10 (C00KERY)

Name of learner :
Grade Level:
Lesson Title: Prepare Egg Dishes
Learning competency code:
Duration: 2 Weeks
Topic : LO 2 2.1 Identify the Market Forms of Eggs
2.2 Explain the uses of eggs in culinary arts, cook egg dishes in accordance with the
prescribed salad.
Instructions: This activity focused on the Market Forms of Eggs.Read the directions of every activity
and answer what is asked in your TLE big notebook color Red.
ACTIVITIES:

ACTIVITY I. (Day I) Picture Analysis

Analyze the picture of the market forms of eggs. Write if the image state FRESH EGGS,
FROZEN EGGS or DRIED EGGS.

1._____________

2._____________

3. _____________

4.______________
 5.______________

6. _____________

7.______________

8.______________

9.______________

10.______________

ACTIVITY II:
FIILING THE BLANKS: Fill in the blanks with the correct answer.Write youe answer in your TLE
big note book.
_____1. These eggs are pasteurized and must be thawed before use.
_____2.These can be purchased individually, by dozen or by trays.
_____3. They are seldom used.they are primarily used as ingredients of food.
_____4. They come in the form of whole eggs with extra yolks and and whites.
_____5. These are used in salad dressings,eggnogs or desserts.
_____6. One tray of egg contains how many eggs?
_____7. What part of the eggs are used as a merngue?
_____8. They are used in mosty useful in baked goods.
_____9. These are produced from egg whites or vegetable products.
_____10. These are sold in 6 oz,3-IB and 25-IB.

ACTIVITY III: ESSAY

Directions: Read the questions very well and write your answer. Each question is worth 5 points each.
1. What is the importance of knowing the market forms of eggs?
2. Think of a menu that you cook using an egg as one of the ingredients. Explain how did you cook your
menu by following a procedure.
3. As a cookery student how important is an egg in your meal?

LO2: 2.2 Explain the uses of eggs in culinary arts, cook egg dishes in accordance with the
prescribed salad
Instructions: This activity focused on uses of eggs in culinary arts, cook egg dishes in accordance
with the prescribed salad. Read the directions of every activity and write your answer of what is
asked in your TLE big notebook color Red.

ACTIVITY I: IDENTIFICATION
Directions:Identify the uses of eggs in the culinary thru the picture presentation:Write if it is :
A. Cook and serve as B.Egg as emulsifier C. Egg as binding as thickening agent

D. As foam E. As coloring and favoring agent

1.________________ 2. _______________

3._________________ 4. ________________

5. ___________________ 6.______________
7.__________________ 8._______________

9. _________________ 10.______________

ACTIVITY II. FILING THE BLANKS

Directions: Fill in the blanks with a correct answer. Your answer are found inside the box.pick
your answer and fill in the blanks
 CoddledEggg Soft-Cooked Eggs PoachedEggs

Medium-Cooked Eggs Fried Eggs Sunny sideup

__________1. .Put cold eggs into already simmering water and simmer for
30 seconds.
________ 2. Put cold eggs into already simmering water and simmer for 3 to 4 minutes.
_________3. Pu tcold eggs into already simmering water and simmer for 5 to 7 minutes.
________ 4. A reprepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg hold sits shape.
________ 5.Maybe served sunnyside up (not turned) or over (turnedonce).Fried eggs
may Be basted with fat as they fry.
________ 6.Cook slowly without flipping until white is completely set but yolk is still soft
and yellow.
________ 7. Do not flip.Add a few drops of water to pan And cover to steam cook the
top.
________ 8. Fry and flipover.Cook just until the white Is just set but the yolk is still liquid.
________ 9. The eggs can be stirred constantly over low heat for a soft delicate curd
and a creamy texture,or Stirred less frequently as they cook for a larger curd and a firm
texture.
________10. Maybe filled or garnished with cheese,sautéed vegetables or potatoes,
meats,and smoked fish,among other things.
ACTIVITY III:Direction:Label the types of fried eggs.

1.______________________ 2._____________________

3._________________________________ 4.______________________________
 5._____________________

ACTIVITY IV:

Direction: Prepare poached egg individually following the procedures below:

Make a video / Take pictures while you are doing your performance.

Tools/EquipmentNeeded: IngredientsNeeded:
Saucepan Egg
Skimmer Distilled vinegar
Water
Procedure: