Professional Documents
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TLE
COOKERY
Module 3: PREPARE EGG
DISHES (ED) (Present Egg
Dishes)
Quarter 1: Week 2
JACKIELOU S. BALASUELA
1
TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 3: PREPARE EGG DISHES (ED) (Present Egg Dishes)
First Edition, 2020
Layout Artist:
Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS
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.
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 Preparation of Egg Dishes (ED) (Present Egg Dishes). 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.
2. Present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame; and
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What I Know
.
Direction: Read each statement carefully writes T if the statement is true and F if
the statement is false. Write the correct answer on a separate sheet of paper.
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Lesson
PREPARE EGG DISHES
3 (ED) : Present Egg Dishes
There are a lot of ways egg dishes can be prepared and presented according to
standard recipes using a range of cooking methods. You’ll learn more about egg
dishes in this module. Let’s begin!
What’s In
In this module you will learn the factors to consider in presenting egg dishes.
What’s New
Direction: Enumerate five Good OHS Practices. Write the correct answer on your
notebook.
1. _________________________
2. _________________________
3. ________________________
4. ________________________
5. _________________________
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What is It
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6. Play with color and texture. Even if you‘re just serving
Tomato Soup and Grilled Cheese Sandwiches, a green
paper napkin can make this simple meal look really special!
Scrambled egg and bun Boiled eggs on white plate Scrambled egg with herbs
on a plate with cereal with garnish
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Salad Egg Poached Eggs Stir-fried Eggs
1. Disaster Plan - there should be plan in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to
ensure that there is minimum risk to archive material or staff. It should be kept
free of food and drinks, harmful contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
Food-borne infection is a disease that results from eating food containing harmful
micro-organism.
Aside from food safety we should also be aware of the different hazards in
our workplace such as kitchen hazards, electrical hazards and others. To avoid or
control these kind of hazards the following should be observed:
Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.
What’s More
Check the internet for 3 egg dishes presentations or you may use some old issue
magazines or newspapers and print/cut and paste these pictures in your notebook
with a short description of the picture.
Total 50 Points
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What I Have Learned
Direction: Copy and answer this in your notebook and share your learning’s,
insights/reflection about the lesson.
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
RUBRICS
Areas of A B C d
Assessment
Ideas Presents ideas Presents ideas Ideas are too Ideas are
in an original in a consistent general vague or
manner manner unclear
4 points
10 points 7 points 1 point
Organization Strong and Organized Some No
organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
10 points 7 points beg/mid/end beg/mid/end
4 points 1 point
Understanding Writing shows Writing shows Writing shows Writing shows
strong a clear adequate little
understanding understanding understanding understanding
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous
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errors 7 points 4 points errors
10 points 1 point
TOTAL /40
POINTS
What I Can Do
Direction: With the guidance of your parents/guardians, prepare and cook French
omelette individually using the given recipe. Present your product in an artistic
way. Your product and performance will be evaluated using the given rubric.
Let any member of the family check your performance. Or you may take video if
gadget is available. The said family member must check/monitor your
performance. Then you should copy in your notebook and accomplish the Scoring
Rubrics/Checklist provided below after the activity.
Procedures:
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10. Grasp the handle of the pan, and tilt the omelet into the plate so it inverts
and keeps an oval shape.
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Assessment
Direction: Read each statement carefully write T if the statement is true and F if
the statement is false. Write the correct answer on your notebook.
1. Buy dirty, cracked, or outdated eggs.
2. Do not spill water or ice into hot oil as this may cause a flare-up.
3. Overfilling causes excessive splashing and bubbling over of hot oil.
4. Certain microscopic organisms, such as bacteria, are able to invade the human
body and cause illness and sometimes death.
5. Any garnish on the plate should be edible and should enhance the flavor of the
main dishes.
6. Make sure your serving plates are small enough to let each food item stand out,
but big enough that the portions don‘t looks tiny.
7. There should be plan in place to deal with any emergency.
8. Contaminated foods are the major sources of organisms transmitted to people.
9. Food-borne illness is a disease that results from eating food containing harmful
micro-organism.
10. Food-borne infection is a disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
Additional Activities
Answer the following question. Write your answer in a separate sheet of paper.
Answer Keys
What I Know?
1.F 6. F
2. T 7. T
3. T 8. T
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4. T 9. F
5. T 10. F
What’s New?
Good OHS Practice
1. Disaster Plan - there should be plan in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to
ensure that there is minimum risk to archive material or staff. It should be kept
free of food and drinks, harmful contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
References:
Content
Caunan, Cha. “LM Cookery G10.” LinkedIn SlideShare, June 21, 2015.
https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339.
Websites
https://en.wikipedia.org/wiki/Garnish_(food
http://startcooking.com/public/IMG_P143.JPG
http://startcooking.com/public/IMG_1389.JPG
http://startcooking.com/public/IMG_4809.jpg
https://www.nisbets.co.uk/the-art-of-
foodplating#:~:text=Food%20plating%20is%20the%20process,mark%2Dup%20on%
20y our%20food,
https://en.wikipedia.org/wiki/Side_dish
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