9 NO.

TECHNOLOGY and LIVELIHOOD

EDUCATION
HE - COOKERY 9
Learning Activity Sheet 4
Quarter 4 - Week 4
Store Egg Dishes

REGION VI – WESTERN VISAYAS

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TLE/HE 9 - Cookery
Learning Activity Sheet: Quarter 4 – Cookery 9
First Edition, 2020
Published in the Philippines.
By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright 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.

This Technology and Livelihood Education Learning Activity Sheet (LAS) is developed by DepEd Region 6 –
Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced or transmitted in any form or
by any means electronic or mechanical without written permission from the DepEd Regional Office 6 – Western
Visayas

DEVELOPMENT TEAM OF TLE ACTIVITY SHEET

Writer: Chelie Rose M. Guitche

Illustrators: Reviewer / Editor: Natasha Nelskie O. Benadero
Layout Artists: Javen S. Siosan

Quality Assurance: Melmar H. Lacson

Division of Negros Occidental Management Team:

SDS Marsette D. Sabbaluca, CESO VI

ASDS Dennis G. Develos / ASDS Ma. Teresa P. Geroso Zaldy H. Reliquias
PhD, Chief-CID
Raulito D. Dinaga, EPS-LRMS Severino O. Abelay, EPS-
EPP/TLE

Regional Management Team:

Ramir B. Uytico, RD
Dr. Josilyn S. Solana, ARD
Dr. Elena P. Gonzaga, CLMD Chief
Donald T. Genine, LR EPS
April C. Velez, EPP/TLE EPS

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Introductory Message

Welcome to Cookery Grade 9!

The Learning Activity Sheet is a product of the collaborative efforts of the Schools Division of Negros
Occidental and DepEd Regional Office VI - Western Visayas through the Curriculum and Learning Management
Division (CLMD). This is developed to guide the learning facilitators (teachers, parents and responsible adults) in
helping the learners meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to guide the learners in
accomplishing activities at their own pace and time using the contextualized resources in the community. This will
also assist the learners in acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The Technology and Livelihood Education Activity Sheet will help you facilitate the teaching-learning
activities specified in each Most Essential Learning Competency (MELC) with minimal or no face-to-face encounter
between you and learner. This will be made available to the learners with the references/links to ease the independent
learning.

For the learner:

The Technology and Livelihood Education Activity Sheet is developed to help you continue learning
even if you are not in school. This learning material provides you with meaningful and engaging activities for
independent learning. Being an active learner, carefully read and understand the instructions then perform the
activities and answer the assessments. This will be returned to your facilitator on the agreed schedule.

TLE-HE- COOKERY GRADE 9

Name of Learner: ____________________________________________________

Grade Level: _______________________________________________________

Section: ___________________________________________________________

Date: _____________________________________________________________

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 LEARNING ACTIVITY SHEET

I. Learning Outcome 4 Store Egg Dishes

Storage is done to maintain the quality of food, prolong the shelf-life, maintain an adequate supply
of food and ensure its safety for consumption.
Proper storage of food is very crucial in keeping food safe because the manner and temperature of
storage will affect the food‘s susceptibility to bacterial growth, other contaminants and infestation.
Storing food will not improve its quality, it will only delay the rate of deterioration, and thus the proper
period of storage should also be observed.
Eggs should be stored properly to prevent increase in alkalinity and bacterial growth. They should be
stored in an oval, dry place to retard deterioration, as enzymatic activity is greater at room
temperature.
Keeping eggs as fresh as possible depends on the care taken by the farmer, wholesaler, and grocer
to refrigerate them at all times. After you have chosen your eggs by size, grade, freshness, and type,
proper storage will help maintain their quality.

II. Kind of Storage

• Cold Storage (refrigerated storage, deep chilling, freezer storage) keeping potentially
hazardous foods cold enough to prevent bacteria from growing.
• The temperature of the freezer compartment must be at 0°F or less, and the eggs should be
stored in an area of the freezer where there is the least amount of temperature fluctuation.
• Dry Storage should be dry, cool, well-ventilated, free from insects and rodents, clean and
orderly.
• In the absence of refrigerators, eggs may be stored at room temperature for about seven
days. Left-over egg yolks and egg whites should be kept in containers that will prevent
drying.

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Tips for Storing Raw and Cooked Eggs:

• Put eggs in the refrigerator as soon as possible after purchase.

• Keep them in their covered carton (large end up) to preserve moisture and assure darkness.
Do not put them in the egg box at the door of the refrigerator.
• Keep eggs away from strong odors. These can be absorbed through the shells, which are
porous.
• Whole eggs can be beaten slightly and placed in a container with a tight seal and stored in the
freezer for up to one year.
• Egg whites also can be stored for up to a year in a tightly sealed container in the freezer.
• When storing egg yolks in the freezer, a small amount of sugar or salt should be added to
prevent the yolks from becoming too thick and gelatinous over time.
• Add a pinch of salt per yolk if the yolks will be used for savory dishes or add about a ¼
teaspoon of sugar per yolk if the yolks will be used for sweet dishes.

• Do not wash eggs before storing them. This destroys the mineral-oil film that coats the shells
and helps keep them fresh.
• Dip the eggs in oil to cover the pores and to delay its deteriorative changes, reduce mold
penetration and retard spoilage.
• Do not keep eggs longer than 2 weeks in the refrigerator.
• Left-over raw yolks can be refrigerated for several days when covered with water, milk, or oil.
Two yolks can be used in place of 1 whole egg in a recipe.
• Left-over raw whites can be stored in a tightly covered plastic or glass container in the
refrigerator for several days or as long as they do not have any odor. They can also be frozen,
although when thawed the white is thinner. However, you can use them successfully in recipes
calling for egg whites.

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Recommended Storage Time for Eggs

Fresh shell eggs Buy best before date

Left-over yolks or whites Within 2 to 4 days

Hard-Cooked eggs Within 1 week

Prepared egg dishes Within 3 to 4 days

Pickled eggs Within 1 month

Frozen whole eggs (blended) Within 4 months

III. Directions / Instruction:

PERFORMANCE TASK # 4 (REQUIRED FOR SUBMISSION)

A. Directions: In a short bond paper, look and paste at least 5 egg

dishes showing proper plating presentation and tell what type of
eggs. Design creatively your output and you will be rated with the
rubrics on the next page.

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Rubrics for the Task

WRITTEN WORKS # 4 (REQUIRED FOR SUBMISSION)

A. Directions: Write true if the statement is correct and false if it is incorrect. Write your
answer in a separate sheet of paper.

1. Eggs should be stored properly to prevent increase in alkalinity and bacterial growth.
2. Fresh eggs can be kept more than two weeks.
3. When storing egg yolks in the freezer, a small amount of sugar or salt should be added to prevent
the yolks from becoming too thick and thin over time.
4. To delay the deteriorative changes, reduce the penetration of mold and retard spoilage of eggs,
cover the pores by dipping the eggs in oil.
5. In the absence of refrigerator, eggs may be stored at room temperature for about two weeks.

IV. Reference for learners

Technical - Vocational – Livelihood
Home Economics
Cookery Manual