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LEARNING RESOURCES MANAGEMENT AND DEVELOPMENT SECTION
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NO NM

SELF-LEARNING KIT
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HOME
INDUSTRIAL
ECONOMICS
ARTS
COOKERY NC II
ENGLISH AT METRIC
TOOLS AND EQUIPMENT USED
DALAWANG SISTEMA NG PANUKAT
IN THE PREPARATION OF EGG DISHES

WRITER: JACQUELINE T. LIMUA

LAYOUT ARTIST: JEFFREY M. TAPAC
EVALUATOR: CATHREN DANICA D. ESMA
DONNA T. SANTOS
GRADE 10
4
 Book Record
School: _____________________________________________________________
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Division: ____________________________________________________________
Region: _____________________________________________________________
Date received by school: _______________________________________________

Issued to Date Date

(Name of Teacher) Issued Condition Returned Condition

To the Teacher
Write your name clearly under the column “Issued to.” Use the following letters
in recording the condition of the book:
A New Book
B Used Book in Good Condition
C Used Book in Fair Condition
D Used Book in Poor Condition
 Tools and Equipment Used in the Preparation of Egg Dishes

SELF-LEARNING KIT
HOME ECONOMICS
COOKERY NC II
TOOLS AND EQUIPMENT USED
IN THE PREPARATION OF EGG DISHES

3
 This Self-Learning Kit was conceptualized and developed by the
LEARNING RESOURCES MANAGEMENT AND DEVELOPMENT SECTION (LRMDS)
SCHOOLS DIVISION OF BATAAN

ROMEO M. ALIP, PhD, CESO V

Schools Division Superintendent

ROLAND M. FRONDA, EdD, CESE

Assistant Schools Division Superintendent

MILAGROS M. PEÑAFLOR, PhD

Chief Education Supervisor, CID

EDGAR E. GARCIA
Education Program Supervisor, LRMDS
ROSITA P. SERRANO JOAN T. BRIZ RICHARD M. ALBORO
Librarian II Project Development Officer II Information Technology Officer II

MARLON Q. DIEGO OMAR S. MANALANSAN KENNETH G. DOCTOLERO JOVANNI B. BELMONTE

Lead Illustrator Lead Book Designer Lead Book Designer Lead Illustrator
Learning Resource Evaluators
EMELITA G. PAGUIO
ANNE MARIE R. SEÑORA-BONIFACIO, EdD
DONNA T. SANTOS-VILLANUEVA, MAEd
CATHREN DANICA E. RICAPLAZA
MARIO E. DOJILLO JR.
MARY ANN S. VALDEZ

COPYRIGHT NOTICE
Section 9 of Presidential Decree No. 49 provides:

No copy 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 royalties...

A “Work of the Government of the Philippines” is a work created by any officer or employee of the Philippine Government or
any of its subdivisions and instrumentalities, including government owned or controlled corporations as a part of his regularly prescribed
official duties.

Notwithstanding the foregoing provisions, the Government is not precluded from receiving and holding copyright transferred to
it by assignment, bequests or otherwise; nor shall publication or republication by the Government in a public document of any work in
which copyright is subsisting be taken to cause any abridgment or annulment of the copyright or to authorize any use of appropriation
of such work without the consent of the copyright proprietor.

This Self-Learning Kit was conceptualized and developed by the Learning Resources Management and Development Section
of the Department of Education Region III – Schools Division of Bataan. It can be reproduced, used, copied, printed or reprinted for
educational purposes use only, but the source must be clearly acknowledged. This storybook can also be modified for the purpose of
translation into another language or dialect, but the original work must be documented. Derivatives of the work including creating an
edited version, an enhancement or a supplementary work are permitted provided all original works are credited and the copyright is
attributed. No work may be derived from this material for commercial purposes or profit.

PRINTING AND REPRODUCTION MADE POSSIBLE THROUGH THE

SPECIAL EDUCATION FUND (SEF) OF THE PROVINCIAL GOVERNMENT OF BATAAN
AND THE DEDICATED LEADERSHIP OF
HON. GOVERNOR ALBERT RAYMOND S. GARCIA
 Tools and Equipment Used in the Preparation of Egg Dishes

PREFACE

The purpose why this Self-Learning Kit (SLK) comes to life is to reach out all the students

living in poverty line but deserve to finish studies. It seek to help students who don’t have the

regular sustenance, especially, financially, but ever willing to make time for the purpose of

education and have an outlook to improve themselves in the near future. The Government

has many projects that benefit our students and therefore, “education for all” is the very

core of education. To make education widely available and more accessible to all, this SLK

was created.

The importance of answering the SLK is for the students to cope with the “left behind”

lessons or the students who are literally left behind in the class for various reasons. SLK is a self-

directed lesson, with minimum difficulties, so that they can determine the correctness and

preciseness of their responses in every questions that need to be answered, and therefore,

it is created and expected to be simple.

As a reminder to all who will use this SLK, please, do not write anything; don’t put any

marks, nor fold it. Students are requested to use a separate sheet of paper in answering its

activities. Lastly, do not remove or tear any part of this learning tool.

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Self-Learning Kit in Home Economics

OBJECTIVES

At the end of the lesson, with a least 80% level of proficiency, you should be able to:
a. identify the tools and equipment used for egg dishes;
b. appreciate the ways of cleaning and sanitizing tools and equipment used
for egg dishes; and
c. list the different tools that are needed in the preparation of an egg dish.

LEARNING COMPETENCY

Lesson 1: Prepare Egg Dishes

TLE_HECK10ED-Ia1

Different Egg Dishes

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 Tools and Equipment Used in the Preparation of Egg Dishes

WHAT DO YOU KNOW?

Are you ready to learn today? Let us answer this simple activity.

Diagnostic Test

DIRECTIONS: Tell whether the object is a tool or equipment. Write your answer on a separate
sheet of paper

Whisk

Oven Mixer

1. 2. 3.

Channel Knife
Colander

4. 5.

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Self-Learning Kit in Home Economics

WHAT YOU NEED TO KNOW?

Before the preparation of any egg dishes, it is very important to identify the tools and
equipment to be used as well as the correct method of cleaning and sanitizing these tools
and equipment.

There are different tools and equipment used in the preparation of an Egg Dish. These,
are important for the accuracy and correctness of the outcome of every dish prepared.

KITCHEN TOOLS is used to perform culinary tasks more efficiently and in a shorter span
of time.

Name and Function Illustration

Channel Knife
It is a small hand tool used generally for decorative
works such as garnishes.

Colander
It is a perforated bowl of different sizes made of
stainless steel, aluminum or plastic used to drain, wash
or cook ingredients from liquid.

Offset Spatula
It is used for turning, lifting eggs, pan cakes and
meats on griddles, grill, sheet pans and the likes and
also used to scrape and clean griddles.

Rubber spatula
It is used to scrape-off all the contents of bowls and
pans from the sides and fold in beaten eggs in batter or
whipped cream.

Sieve
It is a screen-type mesh supported by a round metal
frame used for sifting dry ingredients like starch and
flour.

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 Tools and Equipment Used in the Preparation of Egg Dishes

Name and Function Illustration

Whisk or Wire Whip
It is a device with loops of stainless steel wire fastened
to a handle. It is used for blending, mixing, whipping
eggs or batter, and for blending gravies, sauces and fork.

Pastry brush
It is a small implement used to brush the surface of
unbaked pastris or cookies with egg, yolk or glaze.

Spoons: solid, slotted and perporated

These are large stainess spoons holding about 3
ounces used for mixing, stirring, and serving. Slotted
and perforated spoons are large,long-handled spoons
with holes in the bowl used to remove larger solid
particles from liquids.

KITCHEN UTENSILS is a small hand held tool used for food preparation.

1. Egg Poacher is a miniature Bain Marie with an upper dish

containing indentations each sized hold an egg or contains
separate device for poaching.

2. Omelet Pan is a heavy-based frying usually of cast

iron or copper, with rounded sloping sides used
exclusively for omelets and never washed after used
but cleaned with absorbent paper.

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Self-Learning Kit in Home Economics

3. Measuring cup is a kitchen utensil used for measuring

liquid or bulk solid cooking ingredients such as flour
and sugar.

4. Measuring spoon is used to measure an amount of an

ingredient either liquid or dry, when cooking. It maybe
made of plastic, metal and other materials.

5. Sauce pan is a deep cooking pan with a handle used

primarily for cooking sauce.

6. Mixing bowls are containers have smooth, rounded

interior surfaces with no creases to retain some mixture
and is used for mixing ingredients.

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 Tools and Equipment Used in the Preparation of Egg Dishes

KITCHEN EQUIPMENT refers to a small electrical appliances or large power operated

applinces.

OVEN
It is a chamber or compartment used for
cooking, baking, heating or drying.

ELECTRIC MIXER
It usually comes with various attachments
including a whisk attachment for whisking
cream, batters and egg whites and sugar.

REFRIGERATOR
It is a kitchen appliance where you store food
at a cool temperature.

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Self-Learning Kit in Home Economics

Simple Ways on How to Clean and Sanitize Tools and Equipment

Needed in Preparing Egg Dishes

Why do we need to sanitize? We are oriented, as always, to clean our tools, utensils
and equipment regularly because we want to be safe from diseases, but are we really
safe? Does cleaning kill bacteria that thrive in all the things that we use inside the kitchen?
Below are simple cleaning and sanitizing practices that you need to know.

1. Use a soapy water in removing dirt and food residue

in the tools and equipment used after detaching
parts like in the case of blender and mixer. Wash
also dishes, pot and pans, bowls, knives and other
tools. After this procedure, repeat, this time, with the
use of hot soapy water. Use only detergents that are
intended for washing.

2. Sanitize the tools and equipment to remove bacteria that can’t be eradicated/killed
in washing. Sanitizing can be done by dipping tools and equipment in hot water
for a few seconds or air dry. Wipe using a kitchen towel (not a cloth) to entirely dry.

3. Cleaning is actually taking care of the environment,

so, as to take care of ourselves. Using industrial
cleaning chemicals like chlorine can damage
our body as well as the environment if used for
a long time. To avoid using this, make a habit of
regular cleaning so dirt won’t accumulate
in tools and equipment. Do a regular
routine check up on cleanliness.

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 Tools and Equipment Used in the Preparation of Egg Dishes

WHAT HAVE YOU LEARNED?

Have you learned something today?

Activity A.1

DIRECTIONS: Identify the tools and Equipment used in preparing an Egg Dishes shown in the
pictures.

1. 6.

7.

2.

8.
3.

9.

4.

10.
5.

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Self-Learning Kit in Home Economics

Activity A.2

DIRECTIONS: Match the definition of tools and equipment to the picture.

a.
1. The tool that is generally used for
decorative works, like, garnishes.

2. A chamber or compartment used

for cooking, baking, heating or drying.
b.

3. A perforated bowl of different sizes

made of stainless steel, aluminum or
plastic used to drain, wash or cook
ingredients from liquid. c

4. A small Bain Marie with an upper dish

containing indentations each sized d.
to hold an egg or contains separate
device for poaching.

5. A tool used for lifting, turning eggs,

pan cakes and meats on griddles,
grills, sheet pans, and the likes and
also used to scrape and clean griddles. e.

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 Tools and Equipment Used in the Preparation of Egg Dishes

Activity B

DIRECTIONS: Analyze each sentence if the idea it has is correct or not. Answer TRUE

for a correct sentence and FALSE for the incorrect.

1. Using a soapy water in removing dirt and remaining food particles in

tools and equipment is the first procedure in cleaning and sanitizing.

2. Kitchen towel is most preferable in drying tools and equipment.

3. Detachable parts of mixer and blender should not be removed in

cleaning.

4. Dipping in hot water of tools and equipment for a few second can be

done as a simple method of sanitizing.

5. Industrial cleaning chemicals are acceptable as regular cleaning aid.

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Self-Learning Kit in Home Economics

Activity C

DIRECTIONS: Read and study the recipe below. Imagine you will be cooking it. What do
you think are the tools and equipment that you will possibly use? There are at least five (5)
possible correct answers. Write them on a separate sheet of paper.

Sunny Side Up

Ingredients:
Fresh eggs
Oil/ clarified butter, as needed in frying
Salt, as needed
Ground pepper, as needed

Procedure:
1. Select the very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch of fat to the saute’ pan and set it to a moderate temperature.
Too much fat will make the eggs greasy. Less fat will cause them to stick, unless a
pan with non- stick coating is used.
4. When pan is hot enough, slide the egg to the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the eggs
with the fat as they cook.
6. Season the eggs with salt and pepper and serve at once.

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17
Activity A.1
1. Oven
2. Egg poacher
3. Whisk
4. Sieve
5. Rubber spatula
6. Offset spatula
7. Colander
8. Channel knife
9. Mixing Bowl
10.Electric Mixer
Activity A.2
1. E
2. A
3. D
4. B
5. C
Activity B
1. True
2. True
3. False
4. True
5. False
Activity C
1. dish
2. offset spatula
3. pan
4. cooking burner
5. ladle
6. serving plate
ANSWER KEY
Tools and Equipment Used in the Preparation of Egg Dishes
Self-Learning Kit in Home Economics

SELF-ASSESSMENT

PROGRESS CHART
FIRST TRY SECOND TRY THIRD TRY

Score: ___________ Score: ____________ Score: ___________

RUBRICS OF LEARNING

SCORE SCORE
DESCRIPTORS REMARKS
1-5 1 - 10

4-5 9 -10 Excellent!

3 6-8 Good

2 4-5 Fair

1 1 -3 Start Again

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 Tools and Equipment Used in the Preparation of Egg Dishes

ACKNOWLEDGEMENT

The realization of this Self-Learning Kit (SLK) would not be possible without the
following people who made themselves available, which I would like to give my deepest
thanks, Miss Kimberly Hazel Sangalang who always guides me in manipulating my laptop,
Mr. Jeffrey Tapac, who assisted me in other technicalities in the making of this SLK, Miss.
Joan Briz, who made a way for me to attend the seminar, despite a lot of circumstances.
Thank you to the entire LRMDS Bataan for the exciting experience in making this SLK and
lastly, to the Heads and Bosses of DepEd Bataan and the Provincial Government of Bataan,
without your care and dedication, this activity would not be possible. Thank you and God
bless.

REFERENCES

Egg Poacher. RSVP. “Endurance® 4-Egg Poacher Set,” accessed by July 25, 2019, https://www.
rsvp-intl.com/product/endurance-4-egg-poacher-set/Omelet Pan. Amazon. “Calphalon Easy
System Nonstick Omelette Pan, 8”, Black” accessed by July 25, 2019, https://www.amazon.com/
Calphalon-System-Nonstick-Omelette-Black/dp/B0093ARHFO
Measuring Cup. Iechristmastrees. “Decorative Measuring Cups Metal And Spoons Stainless Hooks”
accessed by July 25, 2019, http://iechristmastrees.org/ex/
Measuring Spoons. Amazon. “Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set
of 7” http://iechristmastrees.org/ex/ https://www.amazon.com/Measuring-Spoons-Stainless-7-In-
gredients/dp/B0758FH37D
Sauce Pan. lecreuset. “Nonstick Fry Pan” accessed by July 25, 2019 https://www.lecreuset.com/
new-nonstick-fry-pan
Mixing Bowl.”Mixing Bowl 8 Qt”. accessed by July 25, 2019, https://tallulahs.myshopify.com/prod-
ucts/mixing-bowl-8-qt
Oven. Currys PC World Oven Toaster.”SAMSUNG Dual Cook Flex NV75N5641RS Electric Oven - Stain-
less Steel” accessed by July 25, 2019 https://www.currys.co.uk/gbuk/household-appliances/
cooking/ovens/samsung-dual-cook-flex-nv75n5641rs-electric-oven-stainless-steel-10178114-pdt.
html
Electric Mixer. Ebay. “MURENKING Stand Mixer MK36 500W 6-Speed 5-Quart Stainless Steel Bowl, Tilt-
Head” accessed by July 25, 2019 https://www.ebay.com/c/25028281804
Refrigerator. Nebraska Furniture. “LG 26 Cu. Ft. Smart Wi-Fi Enabled InstaView Door-in-Door Refrig-
erator in Stainless Steel” accessed by July 25, 2019 https://www.nfm.com/lg-26-cu-ft-smart-wi-fi-
enabled-instaview-door-in-door-refrigerator-in-stainless-steel
Offset Spatula. Pineapple.”Loria Stern’s pantry “accessed by July 25, 2019 https://pineapplecollab-
orative.com/blog/loriastern
Pastry Brush. MEDIUM. Silicon or Silicone?. “One Letter Makes a Difference” accessed Nov 15,
2018 https://medium.com/@jlfgoldstein/silicon-or-silicone-one-letter-makes-a-difference-
8c414c890c29
Rubber Spatula. UULKI. “Uulki 3 pieces Rubber Spatula Set”. accessed by July 25, 2019 https://www.
uulki.com/shop/baking/uulki-rubber-spatula-set/
Channel Knife. Behind the bar “Viski Professional Stainless Steel Channel Knife with Walnut Handle”.
Accessed by July 25, 2019 https://www.behindthebar.com/viski-professional-stainless-steel-chan-
nel-knife-with-walnut-handle

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TOOLS AND EQUIPMENT USED IN PREPARATION OF EGG DISHES
This Self-Learning Kit (SLK) deals with the tools and equipment used in the

preparation of an egg dish. The lesson includes identifying the tools and equipment,

their functions and the simple way of cleaning and sanitizing them.

If you want to know more about the tools and equipment to prepare your

egg dishes at home or in school, this SLK fits for you. Enjoy learning!

C O N T E NT DE VE LO P E RS
WRITER: JACQUELINE T. LIMUA graduated from Polytechnic University of the Philippines-
Bataan Branch, with a degree in Bachelor in Business Education major in Business
Distributive Arts. She is currently teaching at Mariveles National High School-Poblacion,
handling classes in TLE with specialization in Cookery.

LAYOUT ARTIST: JEFFREY M. TAPAC, L.P.T. He graduated from Polytechnic University

of the Philippines Bataan Branch with the degree of Bachelor of Business Teacher
Education major in Business Technology, year 2005. He earned his units in Master of Arts
in Education major in Technology and Livelihood Education at Bataan Polytechnic
State Universty-Main Campus. At present he is a Teacher and also he is the School ICT
Coordinator at Mariveles National High School - Poblacion, Mariveles Bataan teaching
Technology & Livelihood Education - ICT.

EVALUATOR: DONNA T. SANTOS, MAEd A graduate of Asia Pacific College of Advanced

Studies, Inc. with the degree Bachelor of Secondary Education major in English. She
finished her Master of Arts in Education major in Language Education degree at
Bataan Peninsula State University - Main Campus. She was a private school teacher
for two years at Mt.View Village School of Mariveles and also a former English instructor
at Polytechnic University of the Philippines (PUP)-Bataan Branch under CHED. Her first
experience as public school teacher was at Mariveles NHS-Cabcaben. At present,
she is a Master Teacher I at Mariveles Senior High School -Sitio Mabuhay, Cabcaben
Mariveles, Bataan.

EVALUATOR: CATHREN DANICA D. ESMA She graduated with a degree Bachelor of

Secondary Education major in English at Bataan Peninsula State University-Balanga
Campus on April 2012. She is currently taking up Master of Arts in Education major
in Educational Management at Tomas Del Rosario College. At present, she teaches
Grade 7 students at Bonifacio Camacho National High School at Calaylayan, Abucay,
Bataan.

SCHOOLS DIVISION OF BATAAN

LEARNING RESOURCES MANAGEMENT AND DEVELOPMENT SECTION (LRMDS)
Bataan Provincial Capitol Compound, Balanga City 2100