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TLE
Quarter 1 – Module 1:
Cookery 10
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 1: Perform Mise ‘en Place (Egg Dishes)
First Edition, 2020
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TLE
Quarter 1 – Module 1:
Perform Mise ‘en Place (Egg
Dishes)
Introductory Message
For the facilitator:
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:
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' 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.
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For the learner:
The hand is one of the most symbolized part 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 was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
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Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
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What I Need to Know
This module was designed and written with you in mind. It is here to help you master
the Perform Mise ‘en Place. 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.
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What I Know
As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic.
Pre-Test
Directions: Choose the letter of the best answer. Write your answer in your
activity notebook.
_____1.Which of the following vitamins is found in eggs?
a. B1
b. D
c. C
d. K
____3. This is the entrance of the latebra, the channel leading to the center
of the yolk.
a. Chalaza
b. Shell
c. Germinal disc
d. Yolk
_____5. How can identify if the egg you bought is in good quality?
a. the shell is clean, unbroken
b. the shell is dirty.
c. the egg white is watery
d. the egg yolk have embryonic development
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Lesson
Cookery: Perform Mise ‘en
1 Place
What’s New
After all the questions have answered, it is time to gain new learning.
Ready, set, and learn!
Activity 1
Say something
Direction: Analyze the picture below and answer the guide questions given.
Guide questions
3. Have tried cooking egg dishes? What egg dishes did you prepare?
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__________________________________________________________________
__________________________________________________________________
4. In selecting quality fresh, why do you need to consider the size and
grade of an egg as one of the ingredients of our dish?
What is It
Shell
Thick Albumen
Thin Albumen
Yolk
Germinal Disc
Vitelline ( Yolk )
Inner Shell Membrane
Membrane
Air Cell
1. Shell. The egg‘s outer covering, the shell, accounts for about 9 to
12 % of its total weight depending on egg size.
2. Air cell. This is the empty space between the white and shell at
the large end of the egg which is barely existent in newly laid egg.
When an egg is first laid, it is warm. As it cools, the contents
contract and the inner shell membrane separate from the outer
shell membrane to form the air cell.
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6. Membranes. There are two kinds of membranes, one just under
the shell and the other covering the yolk. These are the shell
membrane and the vitelline membrane. Just inside the shell
are two shell membranes, inner and outer.
3. Vitamins
Vitamin A Vitamin D
Vitamin B- Complex Vitamin E
4. Minerals
Phosphorus
Zinc
Folate – important for the prevention of birth defects and heart
disease for the elderly
EGG QUALITY
EGG GRADING
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Interior Quality- based on the relative viscosity of the albumen
freedom from foreign matters in the albumen, shape and firmness
of the yolk and freedom from yolk defects.
Egg Size
The egg sizes are Jumbo, Extra Large, Large, Medium, Small
and Peewee. Medium, Large, and Extra Large are the sizes commonly
available.
What’s More
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Activity 3:
Nutrient Word Search
Direction: Circle the names of the nutritive value of an egg from the
word list in the letter grid below. To find them all you will have to in
every directions including backward and diagonal. Good Luck!
C V B B B E R H V A
A R E D N A L O I P
C B O M E G A M S P
C O P L B B M E N I
O T Y U I A O L I S
F O G H I A O E M L
P R O T E I N T A L
R O N L I H A P T K
U L N C L J A A I L
N M N B U T N N V M
E A N N T I P M S N
V M I N E R A L Z T
O A L I I P P K N R
L P M O N E O K S T
R E H C A O P G G E
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Activity 4:
1. 2. 3. 4. 5.
Activity 5:
Situational Analysis
Edna is cooking eggs for breakfast. How can she choose fresh eggs?
Direction: Put a check (/) to the correct answers and a cross (x) before the wrong
ones.
____4.Firm Yolk
____5.Watery white
You did a great job in the previous activities! Now, it is time to process
what you have learned from the lesson.
Direction: Now that you are about to complete this module, Im sure you
may now able to write your reflections by answering the sentence given
below.
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1. The things I found interesting are…
What I Can Do
Score Criteria
5 Identified 5 parts of the egg.
4 Identified 4 parts of the egg.
3 Identified 3 parts of the egg.
2 Identified 2 parts of the egg.
1 Identified 1 part of the egg.
Assessment
FIX ME
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This is the ropey strands of egg white at both sides
2.AACHLAZ of the egg, which anchor the yolk in place in the
center of the thick white.
The egg‘s outer covering, the shell, accounts for
3.LELHS about 9 to 12 % of its total weight depending on egg
size
The yellow to yellow- orange portion makes up
4. OKLY
about33% of the liquid weight of the egg
This is the empty space between the white and shell
5.IAR LELC at the large end of the egg which is barely existent in
newly laid egg.
B.MATCHING TYPE
Direction: Match Column A with Column B. Choose the letter of the correct
and write your answer in your activity notebook.
COLUMN A COLUMN B
1. Firmness of the yolk and freedom from yolk a. Grading
defects.
2. Shell cleanliness, shell soundness, shell b. Peewee
texture, shell shape.
3. A quality control used to classify eggs for c. Interior quality
exterior and interior quality.
C.TRUE OR FALSE
Direction: Write letter T if the statement is correct and F it is incorrect.
_____1.The shell is white, thick, and rough
_____2.The air cell is irregular.
_____3.Egg is rich in vitamins and minerals except vitamin C.
_____4.The yolk is round, soft, well-centered and free from defects
_____5.Good quality eggs can be selected in terms of size and grading.
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Additional Activities
SCORE CRITERIA
Compiled pictures properly and illustrate the qualities of a
fresh egg in terms of egg size and grading in a very attractive
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manner.
Compiled pictures properly and illustrate the qualities of a
fresh egg in terms of egg size and grading in an attractive
3
manner.
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Activity 4 B. True or False
THINK AND WRITE 1. T
1.Jumbo 2.F
2.Large 3.T
3. Extra Large 4.F
5.T
4.Peewee
5.Small
B. Matching Type Activity 5
1.c
Situational Analysis
2.e
3.a 1. /
4.d 2. /
5.b 3X
4/
E G G P O A C H E R 5X
T S K O E N O M P L
R N K P P I I L A O
T Z L A R E N I M V
Post Test
A. Fix Me
N S M P I T N N A E
1. ALBUMEN
M V N N T U B N M N
L I A A J L C N L U
2. CHALAZA
K T P A H I L N O R
3. SHELL
L A T N I E T O R P
L M E O A I H G O F
S I L O A I U Y T O Pre-test:
I N E M B B L P O C
1.b
P S M A G E M O B C 2.c
3.c
P I O L A N D E R A
4.c
A V H R E B B B V C 5.a
Answer Key
References
Cookery
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Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.
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