Department of Education

Division of Pampanga
Porac Model Community High School
Pio, Porac Pampanga

LEARNING ACTIVITY SHEETS IN

TLE-HOME ECONOMICS
COOKERY - 10
Introduction:
Egg products on the other hand are used as ingredients by food processors. Products containing egg
yolk usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing.

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its
aesthetic appeal.

Learning Competency:

Prepare Egg Dishes

Learning Objectives:

Learning Outcome II and III.

(Prepare and Present Egg Dishes)

At the end of the lesson, you are expected to:

1. Identify and prepare ingredients according to standard recipes;

2. Identify the market forms of eggs;

3. Explain the uses of eggs in culinary; and

4. Cook egg dishes with appropriate taste and seasoned in accordance with the prescribed standard.

5. Execute principles and techniques in presenting egg dishes.

Learning Activity Sheets in TLE (HE-Cookery 10)

GUIDE CARD
Hi! Welcome to the 2nd Stage of your cooking journey again
I’m Mr. F. And i used to help you to choose quality
ingredients and determine the different functions of egg in
culinary

Are you ready for a market adventure!

NEXT

Your goal is to master the concept and skills in buying quality

ingredients for you to cook and serve your family and friends
some tastiest egg dishes during this pandemic. Let’s give them an
unforgettable meal experience!
Click here to Start

Pretest

Directions: Read each question carefully. Choose the letter which corresponds
to the correct answer and write it on the space provided before each number.

___1. How many market forms of eggs are available in the market?
a. 2 b. 3 c. 4 d. 5
___2 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
___3. Which of the following does not belong to the group?
A. Sunny side up B. Over easy C. Chalaza D. Poached egg
___4. Frothy, Stiff foam, Stiff/dry peak are example of?
A. Stages in foam formation
B. Uses of Egg in culinary
C. Effect of Heat on Eggs
D. Market Forms of Egg
___5. It is a cross-disciplinary area concerned with protecting the safety, health and welfare of people
engaged in work or employment.
A. OHS B. OSH C. Health Standard Protocol D. SHO

1 At the Market
Level 1
. Your goal is to determine on how to identify and buy quality ingredients required on the
Target:
menu item.
Next

Learning Activity Sheets in TLE (HE-Cookery 10)

GUIDE CARD
Hi Welcome to Model Community Public Market! Nice to meet you, my name is
Mrs S. and I am here to guide you on how to identify quality ingredients required
to the menu item.

Are you ready on your market tour experience?

Start

It is very important for us to determine the different methods that we can apply
when buying Eggs. For us to know its grading as well as its quality following
various methods can be applied such as:

Candling – It is used to check the position of the yolk, size of the air
cell and blood spot, eggs are held before a source of light.

Gross examinations of the egg- Fresh eggs have rough shell w/c are
dull in appearance

Clicking together- A good egg have bell like tone

Breaking fresh egg – A fresh egg have a clear thick firm white which
hold closely to yolk when broken

Water test-Fresh egg will sink and stale egg will float

By performing the following methods we can assure the

quality and freshness of the egg that we purchased.

Kinds of egg depend on its sources of common kinds of eggs

that are available on the market they are the following:

Learning Activity Sheets in TLE (HE-Cookery 10)

GUIDE CARD

Goose and Ostrich Eggs are even bigger and for these reasons are often
blown out and decorated for eastern occasion.

Hens Egg- is the type of egg most frequently used in cooking

Duck Eggs- are larger hen’s egg and richer in flavour giving a creamy
depth to dishes

Quail Egg- is small with dark brown speckled shell

Types of Eggs According to How Hens are Fed and Confined

 Omega 3 > Free run
 Nest laid > Free range
 Cage free > Organic

CHEF’S LEVEL UP!

Congratulations!!!
You successfully completed the first level
Good Job! Now you can unlock the next level
Claim your reward!

The most commonly used bird eggs are those from the chicken, duck, and goose eggs. Smaller eggs, such
as quail eggs, are used occasionally as a gourmet ingredient. Eggs are a common everyday food in many parts
of Asia

Learning Activity Sheets in TLE (HE-Cookery 10)

GUIDE CARD
Uses of Eggs LEVEL 2
2 UNLOCKED!
Level 2
. Target:
In this level your goal is to recognize the uses of eggs in culinary and to
familiarize yourself with various egg dishes and the ingredients that are
commonly used.
Are you ready!!!

Click here to Start

Egg- can be cooked in many ways. It can be the main protein dish; it
can be a main or accessory ingredient in dishes from appetizers to
desserts. It can be cooked by dry heat, moist heat, with or without
oil, as simply or as elaborately as one‘s inclination for the moment.
Next

Uses of Eggs in Culinary

The following are the uses of eggs in culinary

Aerating- Whipped egg white contain tiny air bubbles it makes the
dish light and fluffy

Binding- Eggs are useful as binding, thickening and gelling agents

because they contain proteins that are easily denatured by heat

Clarifying- Beaten Egg whites are added to remove impurities and

produce a clear finish

Coating- Batter use whole egg and bread crumbs to provide a

coating or protection for the food item prior to cooking

Emulsion- Whipped egg yolk can hold other ingredients that do

not normally mix such as oil and vinegar

Glazing- Beaten Eggs brush onto food items before baking will give
a gloss or glazed finish

Thickeing- Beaten Eggs will coagulate and hold a liquid in

suspension when heated

Learning Activity Sheets in TLE (HE-Cookery 10)

GUIDE CARD
INGREDIENTS FOR EGG DISHES

1. Salt 2. Sugar 3. Oils 4. Herbs and Spices 5.Vegetables 6. Processed Products

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Great job! It’s now time for to try to prepare the basic variety of egg
dishes, it seems you’re too excited!

Variety of Egg Dishes

Sunny side up - Cook slowly without flipping until white is completely

set but yolk is still soft and yellow.

Over easy -Fry and flip over. Cook just until the white is just set
but the yolk is still liquid

Basted - Do not flip. Add a few drops of water to pan and cover to
steam cook the top

Over hard -Fry and flip over. Cook until the yolk is completely set.

Over medium - Fry and flip over. Cook until the yolk is partially
set.

CHEF’S LEVEL UP!

Congratulations!!!
You successfully completed the second level
Good Job! Now you can answer the following activities to unlocked next stage

Learning Activity Sheets in TLE (HE-Cookery 10)

 ACTIVITY CARD 1
NAME ME PLEASE! Kitchen Race
Direction: Below are the different methods to determine the quality and freshness
of an egg, write the appropriate method on the space provided below its pictures.

1. 2. 3. 4. 5.

ACTIVITY CARD 2
Direction:
Arrange the jumbled letters to form a word that describe the uses of eggs in culinary and give
some examples of egg dishes.

JUMBLED LETTERS ARRANGED LETTERS EGG DISHES

NOISLUME
TINGCOA
RATINGAE
GINDIBNI ANGTE
GNZIGLA

ASSESSMENT CARD
ASSESSMENT CARD 1
Direction: identify and describe the following pictures below, write your answer on a whole sheet of paper.
11.
2. 3. 4.

5. 6. D 8.
7.

Learning Activity Sheets in TLE (HE-Cookery 10)

ASSESSMENT CARD 2
A. WHO AM I?
Direction: Rearrange the jumbled letters in the parentheses to form the correct answer.
1. __________ (rove ahrd ) Fry and flip over.
2. __________( tebasd) Sunny side up egg that are slightly cooked on top
3. __________ (rove miedum) Fry and flip over. Cook until the yolk is partially set.
4. __________ (oachp) to cook in simmering liquid
5. __________ (nnyus dise pu) Cook slowly without flipping until white is completely set but yolk is still
soft and yellow

B. TRUE OR FALSE
Direction: Identify the following statement if it’s True or False, Write T if the statement is correct and
F if the statements is incorrect, write your answer on the space provided.

______1. Egg can be a main or accessory ingredient in various dishes from appetizers to desserts.
______2. Eggs can be only cooked by dry heat methods of cooking.
______3. Eggs are useful as binding, thickening and gelling agents because they contain proteins that
are easily denatured by heat
______4. Beaten Egg yolks are added to remove impurities and produce a clear finish
______5. Beaten Eggs will coagulate and hold a liquid in suspension when heated

Post test
____1. A disease that is carried and transmitted to people by food is referred to as food borne
A. Bacteria B. Illness C. Infection D Intoxication
____2. It is a disease that results from eating food containing harmful microorganism.
A. Food borne bacteria
B. Food borne illness
C. Food borne infection
D. Food borne intoxication
____3. FIFO stands for ___________
A. Fan In Fan On
B. First In First Out
C. First In Fight Out
D. Fit In Fit Out
___4. How many market forms of eggs are available in the market?
a. 2 b. 3 c. 4 d. 5
___5. 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

Learning Activity Sheets in TLE (HE-Cookery 10)

ENRICHMENT CARD
1. What I already know about this page?

2. What I learned from this page?

3. What I still need to know about this page?

GENERALIZATION
Egg is cooked in many ways. It can be the main protein dish; it can be a main or
accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat,
moist heat, with or without oil, as simply or as elaborately as one‘s inclination for the
moment. Indeed it can be eaten anywhere.
Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes
include a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks.)

The visual presentation of foods is often considered by chefs at many different stages of
food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping
and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be
decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural
consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings or it may be
accompanied by edible or inedible garnishes.

STAGE 2
COMPLETE!!!

Congratulations!!!
You successfully completed the first stage
Good Job! You can now unlocked the next stage
Claim your rewards

Learning Activity Sheets in TLE (HE-Cookery 10)

REFERENCE CARD
Cookery Module 2 0f 2

ANSWER CARD POST TEST

1. B
ACTIVITY CARD 1 ACTIVITY CARD 2 2. D
3. B
NAME ME PLEASE! JUMBLED LETTERS

1. BREAKING FRESH 1. EMULSION

4. A
5. D D
EGG 2. COATING
2. CANDLING 3. AERATING
3. GROSS 4. BINDING AGENT ASSESSMENT CARD
CONTAMINATION OF 5. GLAZING
THE EGG ACTIVITY 1
4. CLICKING
1. SUNNY SIDE UP
TOGETHER
2. OSTRICH EGG
5. WATER TEST
3. OVER HARD
4. QUAIL EGG
5. HENS EGG
ENRICHMENT CARD ASSESSMENT CARD 6. OVER EASY
7. DUCK EGG
ACTIVITY 2
ANSWERS
8. BASTED

WHO AM I?
VARY 1. OVER HARD
2. BASTED
3. OVER MEDIUM
4. POACH
5. SUNNY SIDE UP
PRETEST
TRUE OR FALSE
1. B
1. T
2. D
2.F
3. C
3.T
4. A
4. F
5. A
5. T

Learning Activity Sheets in TLE (HE-Cookery 10)

Learning Activity Sheets in TLE (HE-Cookery 10)