SHS

Cookery NC II
Quarter 1: Module 2
Prepare and Cook Egg Dishes
TVL – Cookery NC ll
Grade 12 Quarter 1: Module 2: Prepare and Cook Egg Dishes
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, Ph.D
Assistant Schools Division Superintendent
German E. Flora, Ph.D, CID Chief
Virgilio C. Boado, Ph.D, 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 II
Quarter 1: Module 2
Prepare and Cook Egg Dishes
 Target

There are different kinds of eggs which we can find in the market. We
categorize them according to size, color of the shell and texture of the shell. Choosing
fresh eggs is important, because having good and quality meal came from good and
quality ingredients.

This module will provide you the essential knowledge and opportunity to
develop your skills and gain understanding in the preparation and presenting egg
dishes. You will be able to identify the market forms of eggs and know the uses of
eggs in culinary.

At the end of this module, you are expected to prepare and cook egg dishes
(TLE_HECK912ED-1b-d-2). Specifically, you will able to:

1. Identify the market forms of eggs.

2. Explain the uses of eggs in culinary arts
3. Cook egg dishes in accordance with the prescribed salad
 Pre-Test

Directions: Read each statement carefully. Choose the letter which

corresponds to the correct answer and write it on a separate sheet of paper.

1. These egg needs to be thawed before use.

A. Fresh eggs B. Frozen eggs C. Pasteurized dried eggs D. Powdered eggs
2. This egg can be purchased individually, by dozen, in trays or in 2.5 dozen.
A. Fresh eggs B. Frozen eggs C. Pasteurized dried eggs D. Powdered eggs
3. Which egg is used by the manufacturers of cake mixes?
A. Fresh eggs B. Frozen eggs C. Pasteurized dried eggs D. Powdered eggs
4. These eggs are available in the market and has larger size, richer flavor and gives
creamy depth.
A. Hen’s eggs B. Quail eggs C. Duck eggs D. Goose eggs
5. Which of the following kinds of eggs are available in the market and has small
dark brown speckled shells?
A. Hen’s eggs B. Quail eggs C. Duck eggs D. Goose eggs
6. Why are eggs added to other ingredients?
A. For aeration B. For binding C. For clarifying D. For coating
7. How will a beaten egg white clarify a consommé soup?
A. Adds moisture. C. Thicken food particles.
B. Removes impurities. D. Provides sheen and luster.
8. Which of the following is an example of uses of garnishing?
A. Butter Icing B. Crème brulee C. Egg wash D. mayonnaise
9. What uses of eggs in culinary arts has an example of custard?
A. Aerating B. Binding C. Clarifying D. Thickening
10. What is the use of the egg when mixed with breadcrumbs?
A. Coating B. Emulsifying C. Garnishing D. Thickening
11. Which dish is prepared if you mix egg with plain yogurt, Sriracha, and garlic
salt?

A. C.

B. D.

12. This dish is prepared when you combine egg and avocado.
A. Bacon and Cheddar Egg Salad C. Egg Salad Sandwich
B. Keto Egg Salad D. Sriracha Egg Salad
13. Which picture is the combination of egg, mayonnaise, mustard, lemon juice,
dill, and cayenne?

A. C.

B. D.

14. What dish is prepared if you were served with a large platter of lettuce, with rows
of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes?
A. Bacon and Cheddar Egg Salad C. Egg Salad Sandwich
B. Keto Egg Salad D. Sriracha Egg Salad
15. What egg salad is sealed in a container for five days in the fridge?
A. Bacon and Cheddar Egg Salad C. Egg Salad Sandwich
B. Keto Egg Salad D. Sriracha Egg Salad
 Jumpstart

Activity 1.1
Directions: Arrange the jumbled letters to form the uses of eggs in culinary
arts and give examples of egg dishes. Do it on a separate sheet of paper.
JUMBLED LETTERS ARRANGED LETTERS EGG DISHES
HINICGENR

TICOANG

GAISHINGRN

NGGAIZL

RATINGAE

Activity 1.2
Directions: Identify the kind and market forms of egg described in each of
the sentences below. The choices are written inside the box. Write the letter
of your answer on a separate sheet of paper.
A. Fresh Egg B. Frozen Egg C. Pasteurized Dried Egg
D. Hen’s Egg E. Quail eggs F. Duck eggs
G. Goose Eggs H. Gull’s Egg

_____ 1. Small eggs with dark brown speckled shells.

_____ 2. Type of eggs most frequently used in cooking.
_____ 3. Pasteurized eggs which must be thawed before use.
_____ 4. Eggs used in making balut and century eggs.
_____ 5. Eggs used for Easter occasion.
_____ 6. Eggs used by manufacturers of cake mixes.
_____ 7. These can be purchased individually, by dozen, in trays or 2.5 dozen or in
case or half size.
_____ 8. These are not widely available but if you do come across them, serve them
in the same way as quail’s egg.
 Discover

LESSON INFORMATION 1 MARKET FORMS OF EGG

Economically, eggs are inexpensive meat substitute. In addition to fresh eggs,

several other forms are available it can be bought also in frozen and pasteurized
form:

• Fresh eggs- these can be purchased individually, by dozen, in trays or 2.5

dozen or in case or half case.
• Frozen eggs- these are pasteurized and must be thawed before use since they
are all frozen. They come in the form of whole eggs with extra yolks wherein
5% of sugar is added.
• Pasteurized dried eggs- these come in powdered form. It is available in whole,
yolk or white depending on their use such as white in preparing meringues.
These eggs are used by manufacturers of cake mixes.

Eggs are classified by sizes as well as by quality. The two classification is by

weight per dozen not by the egg and the eggs in a dozen may not all be the same size.

KINDS OF EGGS AVAILABLE IN THE MARKET

1. Hen’s egg are the type of eggs most

frequently used in cooking. It can be
from leghorn chicken (shell is generally
white) or from native chickens (smaller
in size and have colored shell).

https://www.theselfsufficienthomeacre.com/2018/12/do-white-leghorns-go-
broody.html

2. Quail eggs are small with dark brown

speckled shells

https://solidstarts.com/foods/quail-egg/
 3. Duck eggs are larger than hen’s eggs
and richer in flavor giving in creamy
depth to baked dishes and have a
grayish thick shell. It is usually available
in cooked or fresh. Cooked duck’s eggs
are “Red eggs” (salted eggs), Penoy
(unfertilized duck’s eggs), Balut
(fertilized duck’s eggs) Century eggs,
(preserved eggs).

https://www.freepik.com/premium-photo/serving-fresh-duck-eggs-white-
surface_8430635.htm

4. Goose eggs and ostrich eggs are even

bigger, and for this season are often
blown out and decorated for Easter
occasion.

https://kattyskitchen.files.wordpress.com/2010/03/holding-goose-egg21.jpg

5. Gull’s eggs- are not widely available

but if you do come across them, serve
them in the same way as quail’s eggs.

https://www.dailymail.co.uk/femail/food/article-3038106/11-eggs-eating-instead-hen-
s-eggs.html
LESSON INFORMATION 2: USES OF EGGS IN CULINARY ARTS

Eggs are among the most versatile ingredients in the kitchen. Their use in
the menu is only limited by the imagination of the chef. Eggs can be prepared and
cooked in many ways and can be served in every course of the menu. Several bird’s
eggs are edible and may be used in cookery but, of all varieties, hen’s eggs are the
most commonly used in the kitchen. The reason for this is that by comparison to
other eggs, a hen’s egg is relatively bland, more readily available and comes in
different sizes, making it suitable for a multitude of uses. Eggs contain a large amount
of protein that coagulates when heated. The general rule of thumb when cooking eggs
is to cook slowly and with moderate heat. In many cases, eggs included in dishes
such as pâtés or baked custards are cooked au bain marie, a process that tempers
and slows the transfer of heat within the product.

Eggs are used in cookery to perform a wide range of functions, which are
listed in table. Applied examples are also provided.

CULINARY USE METHOD EXAMPLES OF USES

Aerating Whipped egg whites contain tiny air Sponge cakes Souffles
bubbles. When this mix is added to pavlova
other ingredients. It makes the dish
light and fluffy. There are three stages
of whisking egg whites to a foam.
These are:
• Soft peak- peaks are formed
but do not hold up
• Firm peak-peaks hold up but
are slightly bent at the peaks
• Stiff peaks- the peaks stand
straight up. The foam should
look moist and shiny.
Binding Eggs can be used to bind ingredients Hamburger patties,
together as they are coagulated when omelettes, quenelles,
cooked. morcon.
Clarifying Beaten egg whites are added to Stocks consommé Soups
remove impurities and procedure a Aspic
clear finish.
Coating Coating batters use whole eggs and Fried deep fried food such
breadcrumbs to provide a coating or as fish, meats, chicken,
protection for the food item prior to and vegetables
cooking
Enriching Whole eggs add flavor and nutritional Cakes, Puddings, pasta,
value Egg-nog drinks
Glazing egg wash is prepared by beating a Egg Wash
whole egg (or by adding some milk
and or water) or by using the yolk
alone.
 Setting Eggs that are used to set a dish are
generally fully cooked and generally
use one egg for every 100mLs of liquid
to be set
Garnishing Eggs are used in decorating cakes.
pâté, quiche or frittata
and provided the centre of
the dish was set,
Dessert items such as
crème caramel and crème
brûlée
Royal icing, butter icing,

Emulsifier Lecithin and lysolecithin are mayonnaise

responsible for the remarkable ability
of egg yolk to act as an emulsifying
agent.
Thickening Using whole egg requires lower Custard, pudding
coagulation temperatures resulting in
a stiffer gel

LESSON INFORMATION 3: EGG DISHES IN ACCORDANCE WITH THE

PRESCRIBED SALAD

Eggs are actually composed with many healthy nutrients including, omega-3
fats and vitamin B-12. Eggs are also good replacement for meat in our meals,
especially now were pork meats are expensive due to lack of supply cause by African
Swine Flu.
However, eating large egg also contains 2 grams of saturated fat, about 210
milligram of cholesterol and 70 to 75 calories that may lead into clogging of arteries
that can contribute into high cholesterol.
But eating with your salad helps you absorb more nutrients from the veggies,
according to new study, which builds upon earlier research about eating fat and
vegetables in combination.

Egg Salad Sandwich

Ingredients
9 large eggs
1/4 c. mayonnaise, plus more for serving
2 tbsp. Dijon mustard, plus more for serving
1 tbsp. lemon juice
2 tsp. chopped fresh dill
Pinch of cayenne pepper
Kosher salt
Freshly ground black pepper
8 slices sandwich bread
8 slices Bibb lettuce

Procedure:

1. Bring a medium pot of water to a boil.

https://www.delish.com/cooking/recipe- Gently lower in eggs one at a time and reduce
ideas/a21084958/best-egg-salad-sandwich-recipe/ to a simmer. Cook 10 minutes, then
submerge in ice water. Peel eggs, then chop
and add to a large bowl.
 2. Add mayonnaise, mustard, lemon juice,
dill, and cayenne and season with salt
and pepper. Mash and stir until completely
combined.
3.Serve egg salad on toasted bread on top of
Bibb leaves with mustard and mayo.

Keto Egg Salad

Ingredients
3 tbsp. mayonnaise
2 tsp. lemon juice
1 tbsp. finely chopped chives
Freshly ground black pepper,
Kosher salt
6 hard boiled eggs, peeled and chopped
1 avocado, cubed
Lettuce, for serving
Cooked bacon, for serving
Procedure:
1. In a medium bowl, whisk together
https://www.delish.com/cooking/recipe-
ideas/a26977854/keto-egg-salad-recipe/
mayonnaise, lemon juice, and chives. Season
with salt and pepper.
2. Add eggs and avocado and toss gently to
combine.
3. Serve with lettuce and bacon.

Sriracha Egg Salad

Ingredients:
4 hard boiled eggs
¼ c. plain yogurt I used regular yogurt,
not Greek
½ avocado chopped
1 Tbsp. Sriracha sauce
⅛ tsp. garlic salt
Procedure:
1. Peel and dice eggs.
2. Mix in plain yogurt, Sriracha, and
garlic salt and stir to combine.
3. Add chopped avocado and stir
https://lemontreedwelling.com/wp- carefully.
content/uploads/2014/04/Sriracha-Egg-Salad-5c.jpg
4.Serve on a sandwich, a salad, or just
enjoy plain.

https://www.lemontreedwelling.com/cobb-egg-salad/
http://www.inmyredki
tchen.com/wpcontent
/uploads/2014/04/ba
con-and-cheddar-egg-
salad-1-
inmyredkitchen.jpg
Cobb Egg Salad
Ingredients:
1/3 c. red wine vinegar
1 tbsp. Dijon mustard
2/3 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 head romaine lettuce, coarsely chopped
4 hard-boiled eggs, peeled and quartered
12 oz. cooked chicken, diced
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
4 oz. crumbled blue cheese
5 oz. cherry tomatoes, halved
2 tbsp. finely chopped chives
Procedure:
1.In a jar, shake together vinegar, mustard,
and oil and season with salt and pepper.
2.On a large platter, spread out lettuce,
then add rows of hard-boiled egg, chicken,
bacon, avocado, blue cheese, and cherry
tomatoes.
1. 3. Season with salt and pepper, drizzle with
dressing, and garnish with chives.
Bacon and Cheddar Egg Salad
Ingredients:
4 hard-boiled eggs
2 Tbsp mayonnaise
1 tsp yellow mustard
4 strips of bacon
¼ cup grated cheddar
Procedure:
1. In a bowl, crumble the hard-boiled eggs
with a fork.
2. Add the mayonnaise and mustard and mix
until combined.
3. Heat a non-stick skillet over medium-high
heat and fry the bacon (without adding oil
or butter!) until crispy. Transfer to a plate
lined with kitchen towels to let it cool.
4. Crumble it and add it with the cheddar to
the eggs. Mix until combined and serve on
toast or a sandwich.
5. You can keep the egg salad up until 5 days
in a sealed container in the fridge.
 Explore

Activity 2

Directions: Identify the market forms of the given pictures. Use separate
sheet of pad paper for your answers.
Activity 3

Directions: Match the culinary use in Column A with the method in Column
B). Write the letter of your answer on a separate sheet of paper.
COLUMN A COLUMN B
_____ 1. Binding A. Whipped egg whites contain tiny air bubbles
_____ 2. Aerating B. Eggs can be used to bind ingredients together
as they are coagulated when cooked.
_____ 3. Clarifying C. Beaten egg whites are added to remove
impurities and procedure a clear finish.
_____ 4. Coating D. Whole eggs add flavor and nutritional value
_____ 5. Enriching E. Use whole eggs and breadcrumbs for the

protection of food item prior to cooking

Deepen

Activity 4
Directions: Choose and prepare 1 egg dish presented in Lesson Information
3. You may use alternative ingredients. Document your work and send it to
your teacher. Your performance will be graded according to the rubric below.
Dimension PERFORMANCE LEVEL
Excellent Very Satisfact Needs No Points
(4) Satisfactor ory improvemen attempt Earned
y (2) t (0)
(3) (1)
Use if tools Uses tools Uses tools Uses Uses tools No
and and and tools and and attempt
equipment equipment equipment equipme equipment
correctly at correctly nt incorrectly
all times. and correclty and less
confidently but less confidently
most of the confident most of the
times. ly time
sometim
es
Application Manifest Manifest Manifest Manifest less No
very clear clear understa understandi attempt
understandi understandi nding of ng of the
ng of the ng of the the step- step-by-step
step-by- step-by- by-step procedure
step step procedur but
procedure procedure e but sometimes
sometim seeks most
es seeks clarification
clarificati
on
Works Works Works Works No
independen independen independ independentl attempt
tly with ease tly with ease ently y wbuth with
and and with ease assistance
confidence confidence and from others,
at all times most of the confiden
time ce
sometim
es
Safety work Observes Observes Observes Not observing No
habits safety pre safety pre safety safety pre attempt
cautions at cautions pre cautions
all times mst of the cautions most of the
time sometim time
es
Final Output is Output is Output Output is not No
output very very is so attempt
presentable presentable presenta presenatble
and exceeds and meets ble and and taste is
the the little not within
standard standard below the the standard
standard
Time Send the Send the Send the Sent the No
managemen output output on output output attempt
t ahead of the allotted beyond beyond the
time time alloted time
TOTAL POINTS
 Gauge

Direction: Read each statement carefully and then select and write
the letter of your answer on a separate sheet of paper.

1. These egg needs to be thawed before use.

A. Fresh eggs B. Frozen eggs C. Pasteurized dried eggs D. Powdered eggs
2. This egg can be purchased individually, by dozen, in trays or in 2.5 dozen.
A. Fresh eggs B. Frozen eggs C. Pasteurized dried eggs D. Powdered eggs
3. Which of the following market forms of egg is used by the manufacturers of cake
mixes?
A. Fresh eggs B. Frozen eggs C. Pasteurized dried eggs D. Powdered eggs
4. These eggs are available in the market and has larger size, richer flavor and gives
creamy depth.
A. Hen’s eggs B. Quail eggs C. Duck eggs D. Goose eggs
5. This egg has small dark brown speckled shells.
A. Hen’s eggs B. Quail eggs C. Duck eggs D. Goose eggs
6. Why are eggs added to other ingredients?
A. For aeration B. For binding C. For clarifying D. For coating
7. How will a beaten egg white clarify a consommé soup?
A. Adds moisture. C. Thicken food particles.
8. Which of the following is an example of uses of garnishing?
A. Butter Icing B. Crème brulee C. Egg wash D. mayonnaise
9. What uses of eggs in culinary arts has an example of custard?
A. Aerating B. Binding C. Clarifying D. Thickening
10. What is the use of egg when mixed with breadcrumbs?
A. Coating B. Emulsifying C. Garnishing D. Thickening
11. Which dish is prepared if you mix egg with plain yogurt, Sriracha, and garlic
salt?

A. C.

B. D.

12. This dish is prepared when you combine egg and avocado.
 A. Bacon and Cheddar Egg Salad C. Egg Salad Sandwich
B. Keto Egg Salad D. Sriracha Egg Salad
13. Which picture is the combination of egg, mayonnaise, mustard, lemon juice,
dill, and cayenne?

A. C.

B. D.

14. What dish is prepared if you were served with a large platter of lettuce, with rows
of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes?
A. Bacon and Cheddar Egg Salad C. Egg Salad Sandwich
B. Keto Egg Salad D. Sriracha Egg Salad
15. What egg salad is sealed in a container for five days in the fridge?
A. Bacon and Cheddar Egg Salad C. Egg Salad Sandwich
B. Keto Egg Salad D. Sriracha Egg Salad
 1. B
2. A
3. C
1. B 4. C
2. A
3. C 5. B
4. E
6. B
5. D
7. B
ACTIVITY 3
D 8. A
1. DUCK EGGS 9. D
2. QUAIL EGGS
10. A
3. GOOSE EGGS
4. HEN’S EGGS 11. B
5. GULL’S EGGS
12. B
ACTIVITY 2 13. A
14. B
1. E 6. C
2. D 7. A 1. ENRICHING 15. C
3. B 8. H 2. COATING
4. F 3. GARNISHING
5. G 4. GLAZING PRE-
5. AERITING
TEST/GUAGE
ACTIVITY 1.2 ACTIVITY 1.1
ANSWER KEY
References:
Printed Materials:

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

Livelihood Home Economics, Cookery Manual (pp. 35-49). Quezon City,
Philippines
• Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc
• TESDA Training Regulation, Cookery (P.3-21)

Website
https://en.wikipedia.org/wiki/Cleaning
https://icanat40.files.wordpress.com/2015/11/thl57hqoy2.jpg
https://old.cos.edu/Academics/OA/Documents/SampleRubrics.pdf

https://www.youtube.com/watch?v=jzOlMZlh8r8)

https://time.com/3900239/why-you-should-put-a-fried-egg-on-your-salad/
https://www.lemontreedwelling.com/skinny-sriracha-egg-salad/#comment-32902
http://www.inmyredkitchen.com/bacon-and-cheddar-egg-salad/
https://www.delish.com/holiday-recipes/easter/g3928/egg-salad-
recipes/?slide=10
https://www.delish.com/cooking/recipe-ideas/a21084958/best-egg-salad-
sandwich-recipe/
https://www.delish.com/cooking/recipe-ideas/a26977854/keto-egg-salad-recipe/