DEPARTMENT OF EDUCATION

10 DIVISION OF CITY SCHOOLS QUEZON CITY

NOVALICHES HIGH SCHOOL
SUBJECT Technology and Livelihood Education (TLE)
DEVELOPMENT TEAM
Author: Mrs. Maria Victoria F. Salayog
Content Evaluator Mrs. Carmen Parungao
Language Evaluator: Dr. Imelda Lipayon
Format Evaluator / Subject
Mrs. Ma. Luningning SD. Mendoza
LR Coordinator:
School LRMS Coordinator: Mr. Janlee Mark F. Mabunga
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Section: _______________________________________ Date Accomplished: __________
Name of Teacher: _______________________________________ Score: __________
SUPPLEMENTARY LEARNING MATERIAL ON
“PREPARE AND COOK EGG DISHES”
MODULE 1 -WEEK 2 | QUARTER I | SCHOOL YEAR 2020-2021
Background Information for Learners
There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks), and frozen
(whole, egg whites/egg yolks)
Egg is cooked in many ways.
Eggs are also sold 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. Dried powdered eggs are also sold and may be
useful for some baked goods or in certain circumstances.

Learning Competency with Code

Identify the market Forms of eggs
TLE_HECK10ED-1b-d-2

ACTIVITY 1:
Directions: Put check ( ) mark if the statement is right and a cross (x) if it is not right. Put your answer in a
separate sheet of paper.
1. Form of eggs used mostly in breakfast cookery is fresh.
2. The state of how the eggs are being sold in the market is called market form
3. Eggs are used to form emulsions or coagulation.
4. Frozen eggs should be cooked before using them.
5. The thickening effect is due to the solid proteins during heating.
6. Foam is created when the egg white is beaten.
7. An egg powder provides a binder for added coatings.
8. Outer coating of flour, breadcrumbs, cereal, or butter is added to a food to enhance its appearance, texture
and flavor.
9. Egg white foams are used in many foods to make them light and porous
10. Beaten egg whites will act as an emulsion substance in mixtures to be frozen.

ACTIVITY 2:
Directions: Identify the market forms of eggs being used in the following egg dishes. Write your answer on your
Activity Notebook.
_____1. Meringue _____6. Mayonnaise
_____ 2.Sunny side up _____7. Egg ice cream
_____3.Egg salad _____8 .Scrambled egg
_____4.Poached egg _____9. Pudding
_____5.Egg desserts _____10. Soufflé

ACTIVITY 3:
Directions: Perform an experiment checking the freshness of an egg by submerging it in a bowl of water. Share
your observation by taking picture or video.

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Email: nhs_qc@yahoo.com
Website: https://sites.google.com/site/novalicheshsqcsecondary/
ACTIVITY 4:
DIRECTION: Choose the letter of the best answer. Write your chosen letter on a separate sheet of paper or in your
Activity Notebook.
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

ACTIVITY 5:
Directions: Arrange the jumbled letters to form the uses of egg in Culinary Arts and give examples of egg dishes.
Copy it in your Activity Notebook.
JUMBLED LETTERS ARRANGED LETTERS EGG DISHES
NOISLUME
TINGCOA
RICHENING
DINGBIN
RATINGAE

ACTIVITY 3:
Direction: 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.
2. An egg recipe stirred and beaten together in a pan.
3. An egg cooked usually immerse in boiling water.
4. A dessert made by milk and more on egg yolk.
5. A sweet covering of cake made from egg whites.

Reflection:
I have learned that _______________________________________

REFERENCES FOR LEARNERS

 Basic Education Curriculum- TLE Learning Module Cookery 10 pages 54- 55
 K -12 Cookery TVL-HE pp 12 - 14