10

NOT

11
Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 1 - Module 4
Evaluate the Finished Product

Department of Education ● Republic of the Philippines

Government Property
Technology and Livelihood Education- Home Economics (Cookery) Grade 10
Alternative Delivery Mode

Quarter 1 - Module 4: Evaluating the Finished Product

First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Bukidnon

Development Team of the Module

Author: Janice Idul Tabanera
Editors: Grace T. Palahang, PhD, Nanette D. Soriano, PhD
Estrellita D. Bahalla
Reviewers: Mary Jane R. Cardente, PhD
Illustrator and Layout Artist: Janice Idul Tabanera
Management Team
Chairperson: Randolph B. Tortola, PhD. , CESO IV
Schools Division Superintendent

Co-Chairpersons:
Shambaeh A. Usman, PhD
Assistant Schools Division Superintendent

Elbert R. Francisco, PhD

Chief Education Supervisor, CID

Members
Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
Printed in the Philippines by
Department of Education – Division of Bukidnon
Office Address: Fortich Street, Sumpong Malaybalay City Bukidnon
Telefax: (088) 813- 3634
E-mail Address: bukidnon.gov.ph
Website: depedbukidnon.net.ph
 10
Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 1 - Module 4

Evaluating the Finished Product

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 action@ deped.gov.ph.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

TABLE OF CONTENTS

COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
TABLE OF CONTENTS
Lesson 4: Evaluating the Finished Product 1

What I Need to Know 1

What I Know 2

What’s In: Activity No.1 “Name game” 4

What’s New: Activity No.2 “Score mo, Show mo” 5
What Is It: Evaluating the Finished Product 8
Activity No. 3 “Let’s Do It”
What’s More: Activity No.4 “My Project Plan 10
Activity No.4.1 “Fill Me Up”
What I Have Learned: Activity No. 5 “Rubrics ko ‘to” 11
What I Can Do: Activity No.6 “Recipe ko, Cook ko” 13

Summary 14
Assessment: (Post Test)
Additional Activity: “4Cs” 15

Answer Key 17

References 18
This page is intentionally blank
Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education-Home Economics
(Cookery) Grade 10 Alternative Delivery Mode (ADM) Module on Evaluating the
Finished Product!
This module was collaboratively designed, developed and reviewed by
educators from public 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, socials 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

This contains helpful tips or
strategies that will help you in guiding the
learners.

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.
For the Learner and Parents:
Welcome to the Technology and Livelihood Education-Home Economics
(Cookery) Grade 10 Alternative Delivery Mode (ADM) Module on Evaluating the
Finished Product!
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 enable to process the contents of the learning resource while being an active
learner.
Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,

meant specifically to gauge prior related
Knowledge
This part connects previous lesson with
What’s In that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be
presented

to you

What Is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order
to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

These are tasks that are designed to

What I Can Do show-
case your skills and knowledge gained,
and
applied into real-life concerns and
situations.
At the end of this module you will also find:
References - This is a list of all sources used in developing this module.

The following are some reminders in using this module:

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!
 Evaluating the Finished
Lesson
4 Product
At the end of this quarter the student will have a good understanding about
eggs, their functions, and preparation techniques, qualities of fresh and old eggs,
and how to purchase and store eggs for best quality. This module learner is able to
perform skills by cooking a simple egg dish and evaluate the finished product by
rating it using a rubric.

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 evaluating the finished product. 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.

The module consists of the lesson namely:

● LO 4 – Evaluating the finished product

After going through this module, you are expected to:

1. Rate the finished product using rubrics
 1
What I Know

Pre-test

Multiple Choice.

Direction: Read the sentence carefully and choose the best letter of your
answer. Write your answer on a separate sheet of paper.

1. They start out like scrambled eggs, but when the eggs start to set, they are
rolled over.
a. boiled c. omelets
b. fried d. poached
2. The following are ingredients in making French omelet, except:
a. clarified butter c. salt & pepper
b. egg d. soy sauce
3. Keeping potentially hazardous foods cold enough to prevent bacteria from
growing
a. cold storage c. dry storage
b. close storage d. hot storage
4. Eggs should be stored properly to prevent increase of __________;
a. alkalinity & bacterial growth c. alkalinity & molds
b. alkalinity & metabolism d. alkalinity & taste
5. How long pickled egg can be stored?
a. within 1 month c. within 3 months
b. within 2 months d. within 4 months
6. How many eggs is needed in cooking French omelet in the activity?
a. 1 c. 3
b. 2 d. 4
7. Why do we keep away eggs from strong odors?
a. because it absorbs through the shell which are porous
 b. because it absorbs through the yolk which is in the center
c. because it absorbs through the chalaza which anchor the yolk in place
d. because it absorbs through the membrane which protects the shell/
yolk
8. Which will you consider in buying egg?
a. fragility c. quality
b. price d. size
9. How long fresh egg can be stored in the refrigerator?
a. 1 week c. 3 weeks
b. 2 weeks d. 4 weeks

2
10. Why should eggs not washed before storing them?
a. It destroys the mineral-oil film that coats the shells.
b. It destroys the egg whites.
c. It destroys the chalaza.
d. It destroys the yolk.
11. What ingredient is added to the omelet during mixing that makes it lighter?
a. tablespoon of oil c. tablespoon of sugar
b. tablespoon of salt d. tablespoon of water

12. What ingredient is used to cover the pores of egg that delays its deteriorative
changes, reduces mold penetration and retards spoilage?
a. oil c. sugar
b. salt d. water
13. What kind of storage provides temperature enough to prevent bacteria from
growing?
a. cold storage c. hot storage
b. dry storage d. wet storage
14. What tool/utensil is used in beating the egg in the French omelet activity?
a. fork c. wooden spoon
b. spoon d. wire whip
15. When storing egg yolks in the freezer, what ingredient should be added to
prevent the yolks from becoming too thick and gelatinous over time?
a. salt or pepper c. salt or vinegar
b. salt or sugar d. salt or wine
3
 This page is intentionally blank

What’s In
Egg is one of the simplest yet complex ingredients in culinary world. A good
source of protein can be served as main dish, appetizer, dessert and an important
ingredient to many mouth-watering dishes. In the previous lesson you have learned
the parts of egg, market forms, nutritive value, uses and functions of egg in food
preparation, tools used in preparing egg dishes, preparing and cooking egg dishes
and tips on how to present egg dishes attractively.

Notes to the Teacher

Practical application is necessary in order to have better and

concrete learning of the skills. Laboratory, hands on activities and
cooperative learning are some strategies to be done for this lesson.
Activity No. 1: “Name Game”

Direction: Name at least 5 parts an egg.

1. ________________________________
2. ________________________________
3. ________________________________
4. _______________________________________
5. _______________________________________

What’s New

Activity No. 2: “Score Mo, Show Mo”

Direction: Make 3 sample score card and its corresponding description.
Example

5
Very Good

What Is It

Activity No. 3: “Let’s Do It”

Direction:
Prepare and cook French omelet individually using the given
recipe. Present your product in an artistic way. Your product and
performance will be evaluated using the given rubric.

Tools/ Equipment Needed:

Small bowls
Sauté pan
Fork
Ingredients Needed:

3 pcs. Whole eggs

Salt and pepper to taste
Clarified butter

Omelets
 The rolled or French-style omelets start out like scrambled eggs, but when the
eggs start to set, they are rolled over. A folded or American style omelet is prepared
in the same manner, though it is often cooked on a griddle rather than in a pan, and
instead of being rolled, the American omelet is folded in half. There are two other
styles of omelets, both based upon a beaten mixture of eggs, cooked either over
direct heat or in an oven

1. Prepare the necessary equipment.

2. Beat two or three eggs on a small bowl

first until well-mixed. Do not whip until
frothy. Season with salt and pepper. A
tablespoon water may be added to
make the omelet lighter.

3. Place an omelet pan over high heat.

4. When the pan is hot, add one

tablespoon clarified butter to coat the
inside of the pan. Give it a second to
get hot.

5. Add eggs to the pan.

6. With one hand, vigorously shake the

pan back and forth. At the same time,
stir the eggs with a circular motion with
the bottom side of the fork, but do not
let the fork scrape the pan.

7. Tilt the handle up and shake the pan so

the omelet slides to the opposite side.

6
8. Tilt the handle up and shake the
pan so the omelet slides to the
opposite side.

9. For filled omelet, spoon the filling

across the center of the egg.
10. Grasp the handle of the pan and
tilt omelet into the plate so it
inverts and keeps an oval shape.

(https://www.incredibleegg.org/recipe/basic-french-omelet/)
 7

Rubric for Evaluation

P E R F O R M A N C E L E V E L
Dimension
Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(4 pts.) (2 pts.)
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly but less incorrectly and
correctly correctly confidently less confidently
and and sometimes most of the
confidently confidently time
at all times most of the
times

2. Manifests Manifests Manifests Manifests less No

Application very clear clear understanding of understanding attempt
of understandi understandi the step-by-step of the step- by-
procedures ng of the ng of the procedure step procedure
step- by- step- by- but sometimes seeking
step step seeks clarification
procedure procedure clarification most of the
time

Works Works Works Works No

independen independent independently independently attempt
tly with ly with ease with ease and but with
ease and and confidence assistance from
confidence confidence sometimes others most of
at all times most of the the time
time
3. Safety Observes Observes Observes safety Not observing No
work habits safety safety precautions safety attempt
precautions precautions sometimes precautions
at all times most of the most of the
time time

4. Final Output is Output is Output is Output is not so No

Output very very presentable and presentable attempt
presentable presentable taste is little and taste is not
and taste and taste below the within the
exceeds the meets the standard. standard.
standard. standard.

5. Time Work Work Work completed Work No

management completed completed ___(mins./hours/ completed attempt
ahead of within days) beyond ___(mins./hour
time allotted time s/days) beyond

TOTAL POINTS
 8

How to prepare Salted Egg (Itlog Maalat)

Direction:
Prepare and make salted egg or “Itlog Maalat” individually using the
given recipe. You may use cell phone or any gadgets you have to record/
video the procedure in doing the activity at home and send it to your Cookery
teacher account. But if you don’t have any resources you must do it in school.
Present your product in an artistic way. Your product and performance will be
evaluated using the given rubric.

Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck eggs.
Here in the Philippines they are also called ‘itlog na pula’ which means ‘red egg’ they
are usually dyed in red or more like dark fuchsia. Salted eggs are can be added to
other Filipino known delicacies like puto, bibingka, siopao to add more flavor. It can
also be used for salads like the Ensaladang Pako (fern salad). Some Chinese also
add salted eggs in their moon cakes, dumplings and congees. There are others
ways of eating salted eggs like by simply tossing it with fresh tomatoes served with
steaming hot rice.

(https://www.kawalingpinoy.com/salted-eggs/)

INGREDIENTS

US Customary - Metric

● 10-12 eggs - (fresh) - Make sure they have no cracks

● 1 cup salt
● 4-5 cups water

Prep Time: 10 minutes

Cook Time: 20 minutes
Total Time: 30 minutes
 9

PROCEDURE

1. In a pot, bring the water with the salt to a boil. Once the salt completely dissolves,
turn off the heat. Let cool completely.
2. Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the
jar making sure that all eggs are fully submerged.
3. To keep the eggs from floating to the surface, put some water in a plastic bag
and place this on top of the jar to push the eggs down.
4. Close the lid of the jar and store it somewhere at room temperature for 3-4weeks.
5. At the end of the third week, test one by putting it in a small pot, add water and
bring it to boil. Boil for 10-12 minutes covered at low heat. If you are satisfied with
the saltiness, then boil the rest. If not, then leave for another week.
6. Mark the salted eggs and refrigerate up to a month.

What’s More

Activity No.4 “My Project Plan”

Direction: Make a Project Plan of “Itlog Maalat”. Use one long bondpaper.

Name of recipe
Name ___________________ Date Started________
Year & Section____________ Date Finished ______

I. Objective__________________________________________________
II. Tools/Utensils/Equipment Needed:___________________________________
III. Ingredients & Procedures:

Quantity Quality Ingredient/Description Cost Unit cost

Total:
Procedure:
 1.____________________ No. of Serving __ Drawing of Output
2.____________________ Addn’l Mark up ___
3.____________________ Cost/serving _____
4.____________________ Self Rating ______
5.____________________ Teacher’s rating______

10
Rubric for Evaluation
P E R F O R M A N C E L E V E L
Dimension
Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(4 pts.) (2 pts.)
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly but less incorrectly and
correctly correctly confidently less confidently
and and sometimes most of the
confidently confidently time
at all times most of the
times

2. Application Manifests Manifests Manifests Manifests less No

of procedures very clear clear understanding of understanding attempt
understand understandi the step-by-step of the step- by-
ing of the ng of the procedure step procedure
step- by- step- by- but sometimes seeking
step step seeks clarification
procedure procedure clarification most of the
time

Works Works Works Works No

independe independent independently independently attempt
ntly with ly with ease with ease and but with
ease and and confidence assistance from
confidence confidence sometimes others most of
at all times most of the the time
time
3. Safety Observes Observes Observes safety Not observing No
work habits safety safety precautions safety attempt
precautions precautions sometimes precautions
at all times most of the most of the
time time
 4. Final Output is Output is Output is Output is not so No
Output very very presentable and presentable attempt
presentabl presentable taste is little and taste is not
e and taste and taste below the within the
exceeds meets the standard. standard.
the standard.
standard.
5. Time Work Work Work completed Work No
management completed completed ___(mins./hours/ completed attempt
ahead of within days) beyond ___(mins./hour
time allotted time s/days) beyond
TOTAL POINTS

Activity No. 4.1: “Fill Me Up”

Direction: Supply the correct tool/ utensils used, ingredients or procedure
1. Prepare the necessary __________.

2. Beat two or three eggs on a

________first until well-mixed. Do not
whip until frothy. Season with salt and
pepper. A tablespoon water may be
added to make the omelet lighter.

3. Place an _______________over high

heat.

4. When the pan is hot, add one

tablespoon ____________to coat the
inside of the pan. Give it a second to
get hot.

5. Add _______ to the pan.

6. With one hand, vigorously shake the

pan back and forth. At the same time,
stir the eggs with a ____________with 10
the bottom side of the fork, but do not
let the fork scrape the pan.
 7. Tilt the handle up and shake the pan
so the omelet slides to the ________.

8. For the filled omelet, spoon the filling

across the ____________of the egg.

9. With the___________, fold the sides of

the omelet over the center.

10. Grasp the handle of the pan and tilt the

omelet into the plate so it inverts and
keeps an ____shape.

(https://www.incredibleegg.org/recipe/basic-french-omelet/)

11

What I Have Learned

Activity No. 5 “Rubrics Ko To”

Direction: Make your own sample rubric with at least 3 dimension and
performance level.

Rubric for Evaluating Finished

Product

Dimension Performance Level

1.

2.

3.

What I Can Do

Activity 6 “Recipe Ko, Cook Ko”

Direction:
 Make your own egg recipe. Give the ingredients to be used, tools and
equipments and the procedure to be followed. Your product and performance
will be evaluated using the given rubric.

INGREDIENTS TOOLS & EQUIPMENT PROCEDURE

12
Rubric for Evaluation
Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(4 pts.) (2 pts.)
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly but less incorrectly and
correctly and correctly confidently less confidently
confidently at and sometimes most of the
all times confidently time
most of the
times

2. Manifests Manifests Manifests Manifests less No

Application very clear clear understanding of understanding attempt
of understandin understandi the step-by-step of the step- by-
procedures g of the step- ng of the procedure step procedure
by-step step- by- but sometimes seeking
procedure step seeks clarification
procedure clarification most of the
time

Works Works Works Works No

independentl independent independently independently attempt
y with ease ly with ease with ease and but with
 and and confidence assistance from
confidence at confidence sometimes others most of
all times most of the the time
time
3. Safety Observes Observes Observes safety Not observing No
work habits safety safety precautions safety attempt
precautions precautions sometimes precautions
at all times most of the most of the
time time

4. Final Output is Output is Output is Output is not so No

Output very very presentable and presentable attempt
presentable presentable taste is little and taste is not
and taste and taste below the within the
exceeds the meets the standard. standard.
standard. standard.

5. Time Work Work Work completed Work No

management completed completed ___(mins./hours/ completed attempt
ahead of time within days) beyond ___(mins./hour
allotted time s/days) beyond

TOTAL POINTS

13
Additional Activity
Activity No. 7: “4C’s (Cut, Collect, Compile & Create)

A. Directions: Collect at least 5 different recipes of egg dishes and compile it

using any kind of paper, any decorating materials, glue, and colouring
materials.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Compiled properly 5 recipes of egg dishes in a very attractive manner
4 Compiled properly 4 recipes of egg dishes in a very attractive manner
3 Compiled properly 3 recipes of egg dishes in a very attractive manner
2 Compiled properly 2 recipes of egg dishes in a very attractive manner
1 Compiled less than 1 recipes of egg dishes in a very attractive manner

Summary
 ⮚ Egg one of the most essential ingredient in food preparation.

⮚ The rolled or French-style omelets start out like scrambled eggs, but when the
eggs start to set, they are rolled over. A folded or American style, omelet is
prepared in much the same manner, though it is often cooked on a griddle
rather than in a pan, and instead of being rolled, the American omelet is
folded in half.

⮚ A rubric is an established rule, custom or a guideline. A printed set of scoring

criteria for evaluating student work and for giving feedback.

⮚ Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck eggs.
Here in the Philippines they are also called ‘itlog na pula’ which means ‘red
egg’ they are usually dyed in red or more like dark fuchsia.

14

Assessment: (Post-Test)

Multiple Choice
Direction.
Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

1. They start out like scrambled eggs, but when the eggs start to set, they are
rolled over.
a. boiled c. omelets
b. fried d. poached
2. The following are ingredients in making French omelet, except:
a. clarified butter c. salt & pepper
b. egg d. soy sauce
3. Keeping potentially hazardous foods cold enough to prevent bacteria from
growing
a. cold storage c. dry storage
b. close storage d. hot storage
4. Eggs should be stored properly to prevent increase of
a. alkalinity & bacterial growth c. alkalinity & molds
b. alkalinity & metabolism d. alkalinity & taste
5. How long pickled egg can be stored?
a. within 1 month c. within 3 months
b. within 2 months d. within 4 months
6. How many eggs is needed in cooking French omelet in the activity?
a. 1 c. 3
b. 2 d. 4
7. Why do we keep away eggs from strong odors?
a. because it absorbs through the shell which are porous
b. because it absorbs through the yolk which is in the center
c. because it absorbs through the chalaza which anchor the yolk in place
d. because it absorbs through the membrane which protects the shell/
yolk
8. Which will you consider in buying eggs?
a. fragility c. quality
b. price d. size
9. How long fresh eggs can be stored in the refrigerator?
a. 1 week c. 3 weeks
b. 2 weeks d. 4 weeks

15
10. Why should eggs not be washed before storing them?
a. It destroys the mineral-oil film that coats the shells.
b. It destroys the egg whites.
c. It destroys the chalaza.
d. It destroys the yolk.
11. What ingredient is added to the omelet during mixing that makes it lighter?
a. tablespoon of oil c. tablespoon of sugar
b. tablespoon of salt d. tablespoon of water

12. What ingredient is used to cover the pores of egg that delays its deteriorative
changes, reduces mold penetration and retards spoilage?
 a. oil c. sugar
b. salt d. water
13. What kind of storage provides temperature enough to prevent bacteria from
growing?
a. cold storage c. hot storage
b. dry storage d. wet storage
14. What tool/utensil is used in beating the egg in the French omelet activity?
a. fork c. wooden spoon
b. spoon d. wire whip
15. When storing egg yolks in the freezer, what ingredient should be added to
prevent the yolks from becoming too thick and gelatinous over time?
a. salt or pepper c. salt or vinegar
b. salt or sugar d. salt or wine

16

Answer Key

Pre-test/Post test Activity# 2 “Score Mo..”

C Activity
# 3 “Let’s do it”
D 4
A Good
A
A
C
A 3
Answers will be based on rubrics

Activity #4 “My Project plan”

Answers will be based on Rubrics

Activity #6 “Recipe ko, cook ko” (Rubrics)

What I Know
c
d
a
Act.#4.1- Fill Me Up
equipment a
small bowl a
Activity 1”Name
omelet pan game”
clarified shell
butter air cell
eggs albumen/
circular
motion
opposite Activity #5 “Rubrics ko’to”
sideCRITERIA
Dimension

5 Compiled properly 5 recipes of egg dishes in a very attractive manner

4 Compiled properly 4 recipes of egg dishes in a very attractive manner
3 Compiled properly 3 recipes of egg dishes in a very attractive manner
2 Compiled properly 2 recipes of egg dishes in a very attractive manner
1 Compiled less than 1 recipes of egg dishes in a very attractive manner

17
References

Kong, Anecita, et al, TVL – HE Cookery, Evaluating Finish Product , 2016

Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright
1980 by McGraw-Hill, Inc. pp. 353 -363

Salted Egg Recipe

https://www.kawalingpinoy.com/salted-eggs/

Egg Recipe Reflection

https://www.chefscottnechay.com/blog/2018/4/1/a-reflection-on-eggs
Salted Egg Image
https://www.foxyfolksy.com/wp-content/uploads/2016/11/how-to-make-salted-eggs-1.jpg

18
For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd-BLR)

DepEd Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813 - 3634
E-mail Address : bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph