SHS

Cookery NC ll
Quarter 1: Module 1
Perform Mise’en Place
TVL – Cookery NC ll
Grade 12 Quarter 1: Module 1: Perform Mise’en Place
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: MARY GRACE O. PATRICIO, T-Il

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, PhD

Assistant Schools Division Superintendent

German E. Flora, PhD, CID Chief

Virgilio C. Boado, PhD, EPS in Charge of LRMS

Melba N. Paz, Ed.D., EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 12

Cookery NC ll
Quarter 1 - Module 1
Perform Mise’en Place
 Target

Egg are fantastically versatile ingredient and mainstay of many cuisines. It

can be served alone, however it can be combined well with many ingredients to create
a huge variety of food from simple omelets, quiches, tarts, flans and delicious soups
and sauces.

This module will provide you the essential knowledge and opportunity to
develop your skills and gain understanding in the preparation of egg dishes. You will
be able to know the different tools and equipment needed in preparing egg dishes
and learn how to clean and sanitize them after each use.

At the end of this module, you are expected to perform mise’en place
(TLE_HECK912ED-1a-1). Specifically, you will able to:

1. Clean, sanitize, and prepare tools, utensils, and equipment needed in

preparing egg dishes
2. Identify an egg’s component and its nutritive value.
3. Identify and prepare ingredients according to standard recipes
Pre-Test

Directions: Read each question carefully. Choose the letter which

corresponds to the correct answer and write it on a separate sheet of
paper.
1.It is a covered pan containing a plate with shallow cups in each of which an egg
can be cooked over steam rising from boiling of water.
A. Egg poacher B. Omelet pan C. Measuring cup D. Measuring spoon
2.Which of the following kitchen tools is used to brush the surface of unbaked
pastries or cookies with egg white?
A. Channel knife B. Colander C. Pastry brush D. Rubber spatula
3. Which of the following kitchen tools is used generally in decorative works such as
making garnishes?
A. Channel knife B. Colander C. Pastry brush D. Rubber spatula
4. What kitchen tool is used to drain wash or cook ingredients from liquid?
A. Channel knife B. Colander C. Pastry brush D. Rubber spatula
5.What do you call the process of removing unwanted substances, such as dirt,
infectious agents, and other impurities, from an object or environment?
A. Air dry B. Cleaning C. Disinfecting D. Sanitizing
6. Which of the following is done to reduce the number of harmful microorganisms
by using very hot water or chemical solution?
A. Air dry B. Cleaning C. Disinfecting D. Sanitizing
7. This is the thin outermost coating of the egg and also called bloom or cuticle that
helps keep out bacteria and dust?
A. Air cell B. Chalaza C. Shell D. Yolk
8. This is the yellow or yellow-orange portion of the egg and makes up about 33% of
the liquid weight of the egg?
A. Air cell B. Chalaza C. Shell D. Yolk
9. Which of the following vitamins is NOT present in eggs?
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D
10. Eggs are excellent source of minerals, which of the following minerals is
important for wound healing, growth and fighting infections?
A. Calcium B. Iodine C. Phosphorus D. Zinc
11.Whcih of the following minerals is responsible in making thyroid hormone?
A. Calcium B. Iodine C. Phosphorus D. Zinc
12.What common ingredients in egg dishes provides additional taste?
A. Meat B. Salt C. Sugar D. Vegetable
13. Which of the following ingredients in egg dishes acts as sweetening agent in
foods?
A. Meat B. Salt C. Sugar D. Vegetable
14. An egg dish that is made from beaten eggs and quickly cooked with butter or oil.
A. Boiled eggs B. Fried Eggs C. Omelet D. Scrambled
15. Which of the following egg dishes is made from beaten egg white and yolk, put
into a hot pot or pan and stirred frequently?
A. Boiled eggs B. Fried Eggs C. Omelet D. Scrambled
 Jumpstart

Take this activity and find out how much you know about the lesson.

Have fun and good luck!

Activity 1:

Directions: Fill in the K-W-L chart below to assess the prior knowledge and
understanding on the following topics 1. How to clean, sanitize, and prepare tools,
utensils, and equipment needed in preparing egg dishes 2. What are the egg’s
component and it’s nutritive value and 3. What are the ingredients of egg dishes and
how to prepare according to standard recipes. In the first column, write what you
already know about the topics. In the second column, write what you want to know
about the topics. After you have read the topics, write what you learned in the third
column.
K W L
 Discover

Food safety program starts with the standard 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. In the preparation of egg dishes, the first
consideration is to identify the needed tools and equipment and how to clean and
sanitize them after each use, second consideration is to identify the egg’s component
and it’s nutritive value and third consideration is to identify and prepare ingredients
according to standard recipes.

Lesson Information 1.1 TOOLS, UTENSILS AND EQUIPMENT USED IN EGG

PREPARATION

The following are list of tools, utensils, and equipment needed in preparing egg
dishes.
KITCHEN TOOLS

Channel Knife is a small hand tool used

generally in decorative works such as making
garnishes.

• http://cookery10quarter1.blogspot.com/p/quarter-1.html

Colander is a perforated bowl of varying sizes

made of stainless steel, aluminum or plastic,
used to drain wash or cook ingredients from
liquid
• http://cookery10quarter1.blogspot.com/p/quarter-1.html

Offset spatula is a broad-bladed implement

bent to keep the hand off hot surfaces.

• http://cookery10quarter1.blogspot.com/p/quarter-1.html
 Pastry brush is small implement used to
brush the surface of unbaked pastries or
cookies with egg white, egg yolk, or glaze.

• http://cookery10quarter1.blogspot.com/p/quarter-1.html

Rubber spatula or scraper is a broad flexible

plastic or rubber scraper, that is rectangular
in shape with curve on one side

• http://cookery10quarter1.blogspot.com/p/quarter-1.html

Sieve is a screen-type mesh supported by a

round metal frame used for sifting dry
ingredients like starch and flour.

• http://cookery10quarter1.blogspot.com/p/quarter-1.html

Separator is a small cup used to separate egg

white from yolk. The cup catches the yolk
while the white slips from the slots around
the frame through a container beneath the
separator.
• https://www.google.com/search?client=firefox-b-
d&q=separator+egg

Spoons are large stainless spoons holding

about 3 ounces used for mixing, stirring, and
serving.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

Slicer is a tool used to cut hard-boiled into

uniform slices with one stroke. It has an
indented tray in which the egg rests and
parallel wires for slicing.

• https://www.design2please.co.uk/westmark-duplex-egg-
slicer-p/we1020.htm
 Wire whip or whisk is used for blending,
mixing, whipping eggs or batter and for
blending gravies, sauces and soups.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

Wedger is a tool which holds the hard-boiled

egg upright and cuts it into 6 equal wedge-
shaped parts as you pull the wires over it.

https://www.pantrypursuits.com/products/paderno-stainless-steel-egg-
wedger

KITCHEN UTENSILS

Egg poacher is a covered pan containing a plate

with shallow cups in each of which an egg can
be cooked over steam rising from boiling water
at the bottom of the pan.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

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 but cleaned with absorbent paper.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

Measuring cup is a kitchen utensil used for

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

http://cookery10quarter1.blogspot.com/p/quarter-1.html

Measuring spoon is used to measure an

amount of an ingredient, either liquid or dry,
when cooking.

http://cookery10quarter1.blogspot.com/p/quarter-1.html
 Saucepan is a deep cooking pan with a handle
used primarily for cooking sauce.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

Mixing bowl are containers having smooth,

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

http://cookery10quarter1.blogspot.com/p/quarter-1.html

Non-stick pans as the name implies, they

prevent the eggs from sticking and are super
easy to clean.

• https://www.google.com/search?client=firefox-b-
d&q=non+stick+pan+

Quiche Dish is called a flan or tart dish it is

round, shallow dish with scalloped edges
intended for oven use.

• https://www.google.com/search?client=firefox-b-
d&q=Quiche+Dish+

Egg ring is a round band, with or without a

handle, to hold a fried or poached egg during
cooking

• https://www.google.com/search?client=firefox-b-
d&q=egg+ring+
KITCHEN EQUIPMENT

Egg cooker is an electric appliance which steams

or cook eggs in the shell with insets cups for
steam.

• https://www.google.com/search?client=firefox-b-
d&q=EGG+COOKER

Oven is a chamber or compartment used for

cooking, baking heating or drying.

https://www.google.com/search?q=oven&tbm

Electric mixer is a hand-held mixer which

usually comes with various attachments
including a whisk attachment for whisking
cream, batters and egg

• https://en.wikipedia.org/wiki/Mixer_(appliance)

Refrigerator is a kitchen appliance where you

store food at a cool temperature.

https://www.google.com/search?q=refrigerator&tbm

Lesson Information 1.2 CLEANING AND SANITIZING TOOLS AND EQUIPMENT

Cleaning is the process of removing unwanted substances, such as dirt,

infectious agents, and other impurities, from an object or environment while
sanitizing means reducing the number of harmful microorganisms by using very hot
water or a chemical sanitizing solution. To be effective, cleaning and sanitizing must
be two-step process. Surfaces must first be cleaned and rinsed before being
sanitized.
There are many cleaning products or agents and a variety of equipment in the
market. Choose the best for your workplace and follow instructions in the label.
Here are some points to support your workplace training:
1. Clean in a logical order.
2. Different cleaning tasks require different methods. Getting things wrong can cause
damage to surface, harm to yourself, and spread bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your skin or eyes or
breathing in the fumes can cause a serious illness.
4. Mixing one agent with another can be very dangerous. A chemical reaction can be
set up, or in some cases, produce poisonous fumes.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

Ware washing is the process of washing and sanitizing dishes, glassware, flatware
and pots either manually or mechanically.

Manual Dishwashing
Manual ware washing uses a three-compartment sink and is used primarily
for pots and pans. It may be used for dishes and flatware in small operations.

Procedure:
1. Scrape and pre-rinse. The purpose of this step is to keep the wash water cleaner
longer.
2. Wash. Use warm water at 43˚C to 49˚C (110-120 ˚F) and a good detergent. Scrub
well with a brush to remove all traces of leftover and grease.
3. Rinse. Use clean warm water to rinse off the detergent. Change the water
frequently, or use running water with an overflow.
4. Sanitize. Place utensils in rack and immerse in hot water at 77˚ C (170 ˚F) for
thirty seconds.
5. Drain and air dry. Do not towel-dry. This may contaminate utensils.

Mechanical Dishwashing
Mechanical ware washing requires a dishwashing machine capable of
washing, rinsing, and drying dishes, flatware and glassware. In large operations,
heavy-duty pot and pan washing machines have been designed to remove cooked-on
food.
The steps in washing dishes by machine are the same as in the manual methods.
Except that the machine does the washing, rinsing and sanitizing.
Procedure:
1. Scrape and pre-rinse
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 82˚C (180˚F) for machine that sanitizes by heat
and at (140 ˚F) for machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food-contact surface.

Lesson Information 2 COMPONENTS OF EGGS AND ITS NUTRITIVE VALUE

ANATOMY OF AN EGG
An egg is made up of the albumen or white, the yolk or yellow and a porous
shell. A cross-section of an egg is shown below.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

1. Shell
The shell has a thin outer most coating called the bloom or cuticle that helps
keep out bacteria and dust. The color of the shell has no relation to quality.
Shell color is determined by the breed of hen.
2. Inner and Outer Membranes
These two transparent protein membranes provide efficient defense against
bacterial invasion. These are the shell membrane and vitelline membrane.
They can be found in between the shell (outer membrane) and the egg white
(inner membrane). The vitelline membrane is the clear casing that encloses
the yolk. They are made partly of keratin, a protein that’s also in human hair.
Every cook has experienced that the yolk of eggs that are no longer fresh easily
break.
3. Air Cell
The air cell usually rests between the outer and inner membranes at the egg’s
larger end, and it accounts for the crater you often see at the end of a hard-
cooked egg.
 4. Albumen
The egg white is also known as albumen, which comes from albus, the latin
word means white. Four alternating layers of thick and thin albumen contain
approximately 40 different proteins, the main components of the egg white in
addition to water.
5. Chalaza/Chalazae
The two ropes that holds the yolk firmly in the middle of the egg, there is
thicker white than thin white.
6. Germinal disc
This is the entrance of latebra, the channel leading to center of the yolk, it is
barely noticeable as a slight depression on the surface of the yolk. When the
egg is fertilized, sperm enter by way of germinal disc, travel to center and a
chick embryo starts to form.
7. Yolk
The yolk or yellow to yellow-orange portion according to to the feed and breed
of the hen. It makes up about 33% of the liquid weight of the egg. The yolk
contains less water and more protein than the white, some fat and most of the
vitamins and minerals of the egg. These include iron, vitamin A, vitamin D,
phosphorus, calcium, thiamine and riboflavin. The yolk is also the source of
lecithin, an effective emulsifier.

COMPOSITION OF AN EGG
% % Water % Protein % Fat % Ash
Whole Egg 100 65.6 11.8 11.0 11.7
Albumen 58 88 11.0 0.2 0.8
Yolk 31 48 17.5 32.5 2.0

NUTRITIVE VALUE OF EGGS

Egg is indeed one of nature‘s complete food. It contains high quality protein
with all the essential amino acids, all of the vitamins except vitamin C, and many
minerals. Nutritionally, eggs can make a significant contribution to a healthy diet.
Eggs are useful source of protein, essential vitamins and minerals. Nutritional
requirements can vary considerately between men, women and children and can also
vary in individuals from time to time.

1. Protein
Eggs are excellent source of protein which is found in both the yolk and the
albumen. About 12.5% of the weight of the egg is protein. Protein in egg is
high biological value as it contains all the essential amino acids needed by the
human body.
2. Vitamins
Most of the recognized vitamins are found in eggs except for vit. C. Eggs are
good source of all the B vitamins, plus the fat-soluble vitamin A. It is also
providing useful amounts of vitamin D, as well as some vitamins E.
 3. Minerals
Eggs are excellent source of minerals that the human body requires for health
particularly: phosphorus and calcium it is required for bone, iodine required
to make thyroid hormone., Zinc which is important for wound healing and
growth and fighting infections. Selenium an important for antioxidant, it also
contain iron the vital ingredient for red blood cells.

4. Fat
The fat of an egg is found almost entirely in the yolk. 11.2% of the egg content
is fat, there is less than 0.05% in the albumen.
5. Cholesterol
Cholesterol and Lecithin are fatlike substance essential to the structure and
function of all cells in the body.Cholesterol helps maintain the flexibility and
permeability of cell membranes and is also a raw material for the fatty
lubricants that help keep the skin supple. Cholesterol is essential for the
production of sex hormones, cortisol, vitamin D and bile salts. Lecithin is
involved in general lipid transportation in the blood and in the metabolism of
cholesterol.
6. Carbohydrate and Dietary Fiber
Eggs contain only traces of carbohydrate and no dietary fiber.

EGG QUALITY
Egg quality has two general components:
1. Shell quality ( exterior quality) has direct influence on microbiological quality
2. Interior egg quality has direct bearing on the functional properties of eggs
EGG GRADING
Grading is a form of quality control used to classify eggs for exterior and interior
quality. In the Philippines, the grade designations are A,B, C and D.

http://cookery10quarter1.blogspot.com/p/quarter-1.html
EGG SIZE
Several factors influence the size of th egg:
1. Breed
2. Age of hen
3. Weight
4. Feed and environmental factors
Native Chickens have much smaller eggs than commercial breeds.
Some commercial breeds have bigger eggs than others. Of the same breed, new
layers tend to have smaller eggs compared to older hens.
Pullets that are significantly underweight at sexual maturity wll also produce small
eggs.
Better fed hens lay larger eggs than underfed ones. The environmental factors that
lead to smaller eggs are heat, stress and overcrowding.

http://cookery10quarter1.blogspot.com/p/quarter-1.html

The appearance of the egg, as influenced by severity of defects, is important for

consumer appeal.
Egg shells are evaluated on the basis of cleanliness, shape, texture and soundness.
The unit for describing egg freshness, based on the thickness of the albumen is called
Haugh unit with a symbol of HU named before Raymond Haugh in 1937.

Lesson Information 3 Ingredients for Egg Dishes and Variety of Egg Dishes

The following are the common ingredients used in egg dishes.

➢ Salt – it adds to taste of egg dishes.
➢ Sugar- ii is used specifically as sweetening agent in food.
➢ Oil- it improves the flavor and adds moisture agent in food.
➢ Herbs, spices and seeds- they are used to enhance the taste and aroma of
egg dishes. Example: paprika, curry powder, mustard and pepper
➢ Vegetables- add volume, enhance the taste serve as garnishes and add
nutritive value to egg dishes. Example: Celery, parsley, potatoes, tomatoes,
garlic, onion.
➢ Processed meat products- add distinctive taste, color and aroma. Example:
bacon. Ham, hotdog, sausages etc.
➢ Other ingredients: cheese, milk, flour, rice, bread, bread rolls, fruit cereals
Variety of Egg Dishes
Type Image Description

Boiled Eggs This dish includes boiling

long enough to be (hard
boiled) or just long
enough for the albumen
(egg white) to solidify (soft
boiled)
https://thestayathomechef.com/how-to-boil-eggs/

Fried eggs Cooked in hot grease

skillet: Sunny side-up
cooked lightly on one side
and turned over briefly.

https://www.justapinch.com/recipes/breakfast/egg-breakfast/perfect-
fried-eggs-every-time.html

Omelet/omelette A dish made from beaten

eggs quickly cooked with
butter or oil, but not
further stirred while
cooking.

https://www.incredibleegg.org/recipes/basic-french-omelet/

Poached eggs An egg that has been

cooked by poaching in
simmering liquid.

https://www.simplyrecipes.com/recipes/easy_poached_eggs/

Scrambled A dish made from beaten

egg white and yolks of
(usually chicken eggs).
Beaten eggs are put into a
hot pot or pan and stirred
frequently.

https://www.savoryexperiments.com/best-scrambled-eggs/
Shirred eggs Also known as baked
eggs, it is a dish in which
eggs have been baked in a
flat bottomed dish.

https://www.fresheggsdaily.blog/2018/06/shirred-eggs-with-fresh-herbs-
and-cheese.html

Balut A developing duck embryo

that is boiled alive and
eaten in the shell.

https://www.ststworld.com/balut/

Century egg A Chinese cuisine

ingredient made by
preserving duck, chicken
or quail eggs in a mixture
of clay, ash, salt,
quicklime and rice hulls
https://www.thefooddictator.com/the-hirshon-chinese-century-eggs-
for several weeks to
modern-method-%E7%9A%AE%E8%9B%8B/
months, depending on the
method of processing

Deviled eggs Yolks of hard-boiled eggs

are mashed with cream or
mayonnaise, mustard and
seasoning and then
mounded or piped into
the white of the boiled
eggs.
https://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe-
1911032

Pickled eggs Typically hard boiled eggs

that are cured in vinegar
or brine. This was
originally done like many
foods as a way to preserve
the food so that it could
be eaten months later.

https://en.wikipedia.org/wiki/Pickled_egg
Egg curry A Spicy dish made with
boiled eggs tomatoes, and
fried onions and normally
eaten with bread.

https://www.indianhealthyrecipes.com/spicy-andhra-egg-curry-south-
indian-egg-recipes/

Egg drop soup A Chinese soup of wispy

beaten eggs in boiled
chicken broth.

https://www.the-girl-who-ate-everything.com/egg-drop-soup/

Egg salad Is often used as a

sandwich filling typically
made of chopped hard-
boiled eggs mayonnaise,
mustard, minced celery,
onion, salt, pepper and
paprika.
https://www.delish.com/cooking/recipe-ideas/a26977854/keto-egg-salad-

recipe /
Egg sandwich A sandwich with some
kind of egg, filling, sliced
hard boiled eggs, egg
salad and scrambled eggs
are popular options

https://recipes.timesofindia.com/recipes/egg-sandwich/rs60018142.cms

Eggs benedict Poached eggs on

Canadian bacon on top of
toasted English muffin
halves covered with
hollandaise sauce

https://www.tastingtable.com/cook/recipes/eggs-benedict-recipe-
breakfast
 Frittata An Italian egg-based dish
similar to an omelet or
crustless quiche, enriched
with additional
ingredients such as meat,
cheese, vegetable or
https://cooking.nytimes.com/recipes/1019519-loaded-baked-frittata
pasta.

Explore

ACTIVITY 2Directions: Make a 1-minute video presentation about cleaning and

sanitizing tools and equipment needed in preparing egg dishes. Follow the
procedures properly in performing the task. You may use any kind of video editing
application. Send it to your teacher through personal message.

Your performance will be rated using the scoring rubric below:

15 Follow correctly the procedures in cleaning and sanitizing tools and
equipment and performs the skill and submit the video before the allotted
time.

10 Follows correctly the procedures in cleaning and sanitizing tools and

equipment and perform the skill satisfactorily and submit the video on
time.

5 Follows the procedure in cleaning and sanitizing tool and equipment with
minor errors. And submit the video after the dealine

0 Was not able to follow the procedures in cleaning and sanitizing. Was not
able to perform the task

ACTIVITY 3
Directions: Read and answer each statement. Choose your answer from the words
listed in the box below. Do it on a separate sheet of paper.
________________1. It is usually rests between the outer and inner membranes at the
egg’s larger end, and it accounts for the crater you often see at the end of a hard-
cooked egg.
________________2. It is a thin outer most coating called the bloom or cuticle that
helps keep out bacteria and dust
________________3. It is transparent protein membranes provide efficient defense
against bacterial invasion
________________4. It has two ropes that holds the yolk firmly in the middle of the
egg, there is thicker white than thin white.

________________5. It is a yellow to yellow-orange portion makes up about 33% of the

liquid weight of the egg.
 Shell Albumen Air Cell
Yolk
Inner and Outer Membrane Chalaza

Direction: Answer the questions in 3-5 sentences.

1. What nutrients can we get from eggs?
2. Why do we need to include eggs in our meals?
Your performance will be rated using the scoring rubric below:

Score Content Organization Development Use of Language

Answer is Clear sense of Develops each Uses technical or
appropriate order. Begins point with may scientific
to the with a thesis or specific details. terminology
question. topic sentence. Answers appropriately and
5 Content is Supporting question correctly. No major
factually points are completely. grammatical or
correct. presented in a spelling errors.
logical
progression.
Answer is May lack a Each point Accurate word
appropriate thesis sentence, supported choice. No
to the but points are with some more than 2 major
4 question. presented in a details and errors and a few
Content may logical evidence. minor errors.
have one or progression. All important
two factual points
errors. included.
Content Logic of Sparse details Ordinary word
relates argument is or evidence. choice; use of
peripherally minimally Question only scientific
to the perceivable. partially terminology
3 question; Points presented answered. avoided.
contains in a seemingly Some
significant random fashion, serious errors
factual errors. but all support (but they don’t
argument. impair
communication).
Content Lacks clear Statements are Limited
unrelated to organizational unsupported vocabulary;
question. plan. Reader by any detail or errors impair
is confused. explanation. communication.
2 Repetitious,
incoherent,
illogical
development.
 Deepen

ACTIVITY 4

Direction: Make your own recipe using any available ingredients at home. Make sure
that egg is the main ingredient.Give the name of the recipe and the procedure used
in the preparation. Let your parents or siblings judge your output by writing their
comments on a piece of paper with their signature. Take also a video and photo of
your output and send it to your teacher together with the comments.

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No Pts.

(4) Satisfactor (2) improvement attempt
y (3) (1)
(0)

Use if tools Uses tools Uses tools Uses tools Uses tools No
and and and and and attempt
equipment equipment equipment equipment equipment
correctly at correctly correclty incorrectly
all times. and but less and less
confidentl confidently confidently
y most of sometimes most of the
the times. time

Application Manifest Manifest Manifest Manifest less No

very clear clear understandi understandi attempt
understan understan ng of the ng of the
ding of the ding of the step-by-step step-by-step
step-by- step-by- procedure procedure
step step but but
procedure procedure sometimes sometimes
seeks seeks most
clarification clarification

Works Works Works Works No

independe independe independent independentl attempt
ntly with ntly with ly with ease y wbuth with
ease and ease and and assistance
confidence confidence confidence from others,
at all times most of sometimes
the time
Safety work Observes Observes Observes Not No
habits safety pre safety pre safety pre observing attempt
cautions at cautions cautions safety pre
all times mst of the sometimes cautions
time most of the
time

Final Output is Output is Output is Output is not No

output very very presentable so attempt
presentabl presentabl and little presenatble
e and e and below the and taste is
exceeds the meets the standard not within
standard standard the standard

Time Send the Send the Send the Sent the No

manageme output output on output output attempt
nt ahead of the beyond beyond the
time allotted alloted time
time

TOTAL
POINTS
 Gauge

Directions: Read carefully each item. Select and write the letter of the best
answer on a separate sheet of paper.

1. Which of the following tools is used to cut hard-boiled egg into uniform slices with
one stroke?
A. Separator B. Sieve C. Spoons D. Slicer
2. What kind of kitchen tool separates egg white from yolk?
A. Separator B. Sieve C. Spoons D. Slicer
3. This is a covered pan containing a plate with shallow cups in each of which an egg
can be cooked over steam rising from boiling of water?
A. Egg poacher B. Omelet pan C. Measuring cup D. Measuring spoon
4. Which of the following is done to reduce the number of harmful microorganisms
by using very hot water or chemical solution?
A. Air dry B. Cleaning C. Disinfecting D. Sanitizing
5. What do you call the process of removing unwanted substances, such as dirt
infections agents, and other impurities, from an object or environment?
A. Air dry B. Cleaning C. Disinfecting D. Sanitizing
6. What type of dishwashing requires a dishwashing machine capable of washing,
rinsing, and drying dishes, flatware and glassware?
A. Automatic dishwashing B. Chemical Dishwasing
C. Manual dishwashing D. Mechanical dishwashing
7. Which of the following is the proper order in manual dishwashing?
1. wash 2. Rinse 3. Scrape and pre-rinse 4. Sanitize 5. Drain and air dry
A. 31245 B.12345 C. 45123 D. 54321
8. Which of the following structure of egg is yellow or yellow-orange portion that
makes up about 33% of the liquid weight of the egg?
A. Air cell B. Chalaza C. Shell D. Yolk
9. Eggs are excellent source of minerals. Which of the following minerals is important
for wound healing, growth and fighting infections?
A. Calcium B. Iodine C. Phosphorus D. Zinc
10. Eggs are good source of vitamins. Which of the following vitamins is NOT present
in eggs?
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D
11. In the Philippines eggs are graded according to its shell. What grade does a clean,
unbroken and normal shape shell belong?
A. Grade A B. Grade B C. Grade C D. Grade D
12. One of the factors to consider in grading quality eggs are the air cells. What grade
does a shell belong if it has a depth of 0.5 cm or less practically regular?
A. Grade A B. Grade B C. Grade C D. Grade D
13.What common ingredient in egg dishes provides additional taste?
A. Meat B. Salt C. Sugar D. Vegetable
14. Which of the following common ingredients in egg dishes acts as sweetening
agent in food?
A. Meat B. Salt C. Sugar D. Oil
15. What common ingredient in egg dishes improves the flavor and adds moisture
to foods?
A. Meat B. Salt C. Sugar D. Oil

Congratulations for a job well done!

You are now ready to take the next lesson. Good luck!
 1. D
1. A
2. A
2. B
3. A
3. A
4. D
4. B
5. B
5. B
6. D
6. D
7. A 1. Air cell
7. C
2. shell
8. D 3. inner and outer membrane 8. D
4. chalaza/chalazae
9. D
5. yolk 9. C
10. C
ACTIVITY 3. 10. D
11. A
11. A
12. B 1. Offset- Spatula
12. B
2. Separator
13. B
3. Egg Ring 13. C
14. C 4. Electric Mixer
14. C
5. Refrigerator
15. D
15. D
GAUGE ACTIVITY 2 PRE-TEST
ANSWER KEY
References:

Printed Materials:

• Department of Education. (2016). Module 2 of 2: Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pp. 39-68). Quezon City,
Philippines
• Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc

Websites:

• http://cookery10quarter1.blogspot.com/p/quarter-1.html
• https://www.pantrypursuits.com/products/paderno-stainless-steel-egg-
wedger
• https://www.design2please.co.uk/westmark-duplex-egg-slicer-
p/we1020.htm
• https://www.google.com/search?client=firefox-b-d&q=separator+egg
• https://www.google.com/search?client=firefox-b-d&q=non+stick+pan+
• https://www.google.com/search?client=firefox-b-d&q=Quiche+Dish+
• https://www.google.com/search?client=firefox-b-d&q=egg+ring+
• https://www.google.com/search?client=firefox-b-d&q=EGG+COOKER
• https://www.scribd.com/document/413673874/DAILY-LESSON-LOG-
Repaired-1-Repaired-1-docx
• https://en.wikipedia.org/wiki/Mixer_(appliance)