Colegio de San Gabriel Arcangel

PACUCOA Accredited – Level 1 Status

SENIOR HIGH SCHOOL DEPARTMENT
City of San Jose del Monte,Bulacan
Cookery
LEARNINGACTIVITY
COOKERY #1
Name : ______________________________ Grade / Score : _______________
Grade & Section : ___________________ Strand / Track : _______________
Subject : ________________________ Date : ______ _____
Type of Activity (Check or choose from below)
Concept Notes Laboratory Report Formal Theme Others:
Skills: Exercise / Drill Illustration Informal Theme ____________

Activity Title : Clean sanitize and prepare tools, utensils, and equipment’s needed in egg
dishes
Learning Target : The learners demonstrate an understanding the environment and market in
cookery in one’s town/municipality
References : Cookery Volume II

Introduction:
Food safety program starts with the standards operating procedures of cleaning and sanitizing
tools and other utensils, to be prepared in cooking food particularly eggs. Improper cleaning and
sanitizing of tools may allow harmful microorganisms to be transferred from one food to another. The
following are list of tools, utensils and equipment needed in preparing egg dishes.

A.) Coddler - a small cup made of porcelain with a screw on top which is
submerged in simmering water until the
egg is cooked.

B.) Egg cooker - an electric appliance which steams or cook eggs in the
shell with inserts or cups for steam poached eggs or flat inserts for
cooking fried orr scrambled eggs and omelettes.

C.) Crepe pan - A skillet which is shallow and slope-sided and is 6 to 8

inches in diameter.

D.) Custard cups - small deep, individual bowl-shaped dishes with capacity
of 6 or 10 ounces, designed for oven use and perfect for baking individual
custard or quiches.

E.) Omelette pan - a non-stick,shallow, slope-sided skillet usually 7 to 10

inches in diameter.

F.) Egg piercer - a sharp-pointed tool used to gently prick a very small
hole in the large end of an eggshell before hard-boiling.
 G.) Poacher - a covered pan containing a plate with shallow cups in each
of which an egg can be cooked over steam rising from boiking water at
the bottom of the pan.

Activity:
A. Multiple Choice
Encircle the correct letter of your answer.
1. An electric appliance which steams or cook eggs in the shell with inserts or cups for steam
poached eggs
a. Egg cooker c. custard cups
b. Coddler d. egg piercer
2. A skillet which is shallow and slope-sided and is 6 to 8 inches in diameter.
a. Coddler c. egg cooker
b. Crepe pan d. omelette pan
3. A small cup made of porcelain with a screw on top which is submerged in simmering water until
the egg is cooked.
a. Coddler c. egg cooker
b. Crepe pan d. omelette pan
4. A sharp-pointed tool used to gently prick a very small hole in the large end of an eggshell before
hard-boiling.
a. Egg cooker c. custard cups
b. Coddler d. egg piercer
5. Custard cups - small deep, individual bowl-shaped dishes with capacity of 6 or 10 ounces.
a. Egg cooker c. custard cups
b. Coddler d. egg piercer
B. Illustrate the 7 equipment used in egg preparation.
C. Identify the following.
1. Small cup made of porcelain.
2. Skillet which is shallow and slope-sided and 6 to 8 inches.
3. Electric appliance which steams or cooks eggs in the shell.
4. A non-stick shallow,slope-sided skillet usually 7 to 10 inches.
5. Covered pan containing a plate with shallow cups.