10

Technology and
Livelihood Education
Quarter Quarter
1- Module
1 5 (Week 7)
Prepare Egg Dishes
Maintain Hand Tools, Drawing Instruments,
EquTLE_HECK 9-12PDIVh-18

TLE_ICTTD7/8MT-0b-1

English – Grade 7
Technology and Livelihood Education-10
Alternative Delivery Mode
Quarter 1 – Prepare Desserts

First Edition, 2020

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.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author : Doris L. Pagtalunan

Language Reviewer: Mercy C. Morales
Content Editor :
Illustrator :
Layout Artist :

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Glenda S. Constantino
Project Development Officer II

Joel I. Vasallo, PhD

EPS – Technology and Livelihood Education

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 10
2
Technology and
Livelihood Education
Quarter 1 Module 5(Week 7)
Prepare Egg Dishes
TLE_HECK 9-12PDIVh-18
 Introductory Message

For the Facilitator:

Welcome to the Technology and Livelihood Education-10 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on

This module was collaboratively designed, developed, and reviewed by

educators both from public and private institutions to assist you, the teacher,
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic constraints
in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners’ progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and the learners as they do the tasks included in the module.

For the Learner:

Welcome to the Technology and Livelihood Education-10 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.

This module has the following parts and corresponding icons:

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 This will give you an idea of the skills
or competencies you are expected
to learn in the module.
This part includes an activity that
aims to check what you already
know about the lesson to take. If you
get all the answers correctly (100%),
you may decide to skip this module.
This is a brief drill or review to help you
link the current lesson with the
previous one.
In this portion, the new lesson will be
introduced to you in various ways; a
story, a song, a poem, a problem
opener, an activity
or a situation.
This section provides a brief discussion
of the lesson. This aims to help you
discover and understand new
concepts and skills.
This comprises activities for
independent practice to solidify your
understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at the
end of the module.
This includes questions or blank
sentences/paragraphs to be filled in
to process what you learned from
the lesson.
This section provides an activity that
will help you transfer your new
knowledge or skill to real-life
situations or concerns.
This is a task which aims to evaluate
your level of mastery in achieving the
learning competency.
In this portion, another activity will be
given to you to enrich your
knowledge or skill of the lesson
learned.
This contains answers to all activities
in the module.
\

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At the end of this module, you will also find:

References- This is a list of all sources used in developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain a deep understanding of the relevant competencies. You can do it!

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 What I Need to Know
This module is designed to equip you with the essential Knowledge, Skills, and
Attitude required in preparing egg dishes. It will also help you in performing the tasks of
performing mise en place, preparing and cooking egg dishes which will lead you to acquire
National Certificate Level II.
Moreover, this module will provide you with the basic principles and procedures of
preparing desserts.
At the end of this module, you are expected to:
1. Clean, sanitize, and prepare tools, utensils, and equipment needed
in preparing egg dishes;
2. Identify an egg’s components and its nutritive value, and;
3. Identify and prepare ingredients according to standard recipes.

What I Know

Pretest. Multiple Choice.

Directions: Read each question carefully. Then, write the letter of the best answer on
the answer sheet.

_______1. It is the egg’s outer covering, the shell, accounts for about 9 to 12% of its total
weight depending on egg size.
A. Shell C. Chalaza
B. Air cell D. Germinal disc
_______2. How many grams of protein present in an egg?
A. 9 C. 6
B. 4 D. 5
_______3. This is the entrance of the latebra, leading to the center of the yolk.
A. Air cell C. Germinal disc
B. Chalaza D. Shell
_______4. What is another name for egg whites?
A. Albumen C. Shell
B. Air cells D. Chalaza
_______5. This is the space between the white and shell at the large and of the egg which
is barely existent in the newly laid egg.
A. Shell C. Chalaza
B. Air cell D. Albumen

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_______ 6. What tool is used for frying fried eggs?
A. Frying pan C. Saucepan
B. Casserole D. Double boiler
_______ 7. This is the ropey strands of egg white at both sides of the egg, which anchor the
yolk in place in the center of the thick white.
A. Albumen C. Germinal disc
B. Air cells D. Chalaza
_______ 8. What is the protective membrane just under the shell?
A. membranes C. Albumen
B. Yolks D. Chalaza
________ 9. How many calories are there in one egg?
A. 60 C. 70
B. 50 D. 80
________10. It is yellow to a yellow-orange portion that makes up about 33% of the liquid
weight of the egg.
A. Chalaza C. Yolk
B. Membranes D. Egg white.

What’s New

Activity 1
Directions: Perform cleaning and sanitizing of kitchen tools and equipment in your kitchen.
Follow the video link on how to Clean and Sanitize Kitchen Tools and Equipment. Video your
performance tasks, take a photograph, and make a narrative report of your activity tasks.
Your performance will be graded using the given rubrics below.
CHARACTERISTICS GOOD ( 5 POINTS) SATISFACTORY VERY
(10 POINTS) SATISFACTORY
(20 POINTS)
a. Cleaned and
maintained the
tools, utensils,
and equipment
used in the
kitchen.
b. Cleaned and
sanitized the
kitchen premises
c. Washed,
sanitized, and
stored the kitchen
tools and utensils.

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Activity 2
Directions: Answer the following questions in 2-3 sentences. Write your answer on the answer
sheet.
1. What are the areas in your kitchen which require cleaning frequently?
2. Name one item of equipment that needs to be cleaned regularly in the kitchen and
describe the cleaning process for this item.
3. Who is responsible for safety in the workplace or kitchen?
4. Identify 5 types of kitchen tools, utensils, and equipment and the frequency that they
need to be cleaned.

Learning Outcome 1 Prepare Mise En Place

You need to prepare everything you need, such as the tools and utensils before you start
cooking, and it is a must for you to familiarize yourself with the uses of each tool and utensil.
Aside from this, before food preparation, you need to organize the kitchen by cleaning and
sanitizing the tools, utensils, and equipment.
Basic Kitchen Tools and Equipment Needed
Utensils
➢ Mixing bowls ➢ Spoons and forks
➢ Measuring cups ➢ Spatulas
➢ Measuring spoons ➢ Whisks
➢ Cutting board ➢ set of tongs
➢ Knives ➢ soup ladle
➢ Vegetable peeler ➢ rubber scraper
➢ Can opener ➢ slotted spoon
➢ Grater ➢ colander
➢ plates and bowls

Cookware
Major appliances
pots and pans with lids
oven
skillet or frying pan
refrigerator
non-stick pan
casserole dish
Small Appliances
blender and or food processor
Bakewares
hand or stand mixer
baking sheets
Baking pans

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Functional Miscellaneous
Dishtowels
food storage containers
dish drying rack or drying pad
cleaning supplies (dishwashing soap, multipurpose cleaner, oven cleaner, sponges,
rubber gloves, and paper towels)

Eggs are the perfect food with their unique packaging, an excellent source of proteins and
nutrients, and countless uses. Versatility and adaptability require fundamental tools and
techniques.

EGG NUTRITION FACTS

Nutrition info for 1 large egg (about 50g)
● Calories: 70
● Carbohydrates: 0g
● Protein: 6g
● Fat: 5g, 185 mg cholesterol
● The Egg White: 3.5 g protein, 0.05g fat,
Magnesium, Potassium, Sodium
● The Egg Yolk: 2.5 g protein, 4.5 g fat, Vitamin
A, Vitamin D, Vitamin B12, Calcium,
Phosphorus, Choline, Folate

PHYSICAL STRUCTURE AND COMPOSITION OF EGG

Three parts of an egg, the shell, the egg white, and the egg yolk are usually distinguished,
but closer scrutiny reveals more detailed components of an egg.

1. Shell. The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total
weight depending on egg size.

2. Air cell. This is the space between the white and shell at the large end of the egg
which is barely existent in the newly laid egg. When an egg is first laid, it is warm. As it cools,
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the contents contract and the inner shell membrane separates from the outer shell membrane
to form the air cell.

3. Albumen/Egg white. Albumen, also called egg white, accounts for most of an egg‘s
liquid weight, about 67%.

4. Chalaza. This is the ropey strands of egg white at both sides of the egg, which anchor
the yolk in place in the center of the thick white.

5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center
of the yolk.

6. Membranes. There are two kinds of membranes, one just under the shell and the
other covering the yolk. These are the shell membrane and the vitelline membrane. Just
inside the shell are two shell membranes, inner and outer.

7. Yolk. the yellow to yellow-orange portion makes up about33% of the liquid weight of
the egg

EGG GRADING

Grading is a type of quality control that is used to classify eggs for the quality of the exterior
and interior. The grade designations in the Philippines are A, B, C, and D.
Exterior Quality –shell quality based on shell cleanliness, shell soundness, shell texture,
shell shape.

Interior Quality- based on the relative viscosity of the albumen freedom from foreign
matters in the albumen, shape, and firmness of the yolk and freedom from yolk defects.

Egg Size

Jumbo, Extra Large, Large, Medium, Small, and Peewee are the egg sizes. The commonly
available sizes are medium, large, and extra-large.

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Characteristics of fresh Eggs

1. The shell is white, thick, and rough

2. The air cell is regular.
3. The egg white is clear, firm, and thick.
4. It sinks when placed in water.
5. The yolk is round, firm, well-centered, and free from defects.

STANDARDIZED RECIPES
• a set of written instructions used to prepare a known quantity and quality of food.
• an important control tool that assures consistent quality and quantity of dishes.

A short side note on mise en place-a key component of producing menu items from recipes
effectively is to have "everything in its place." Detailing the set-up for individual ingredients.
The clarity and efficiency of recipe preparation can also be improved in each component.
Examples: 2 large, beaten eggs. The standardization of recipes can help simplify work. A
good standardized recipe includes:
1. The name of the given recipe.
2. Number of servings, or portions that a recipe produces
3. The amount or size of the individual portion
4. The exact quantities of each ingredient.
5. Specific directions for the order of operations and types of operations (e.g., blend,
fold, mix, sauté)
6. Cooking temperatures and time.
7. Special instructions, according to the standard format used in an operation.
8. List of small equipment and individual ingredient preparation.
9. Service instructions, including hot/cold storage.
10. Plating/garnishing.

Directions: On the third column write the word Egg if the statement/s in column A match with
column B and if not write the correct words that best describe the statement/s. Write your
answer on the answer sheet.

COLUMN A COLUMN B COLUMN C

This is the space between
the white and the shell at the
1. SHELL large end of the egg which is
barely existent in the newly
laid egg.

2. ALBUMEN Also called eggwhite

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3. CHALAZA The egg’s outer covering,
the shell, accounts for about
9 to 12% of its total weight
depending on egg size

4. GERMINAL DISC This is the entrance of the

latebra, the channel leading
to the center of the yolk.
5. MEMBRANE This is the ropey strands of
eggwhite at both sides of the
egg, which anchor the yolk
in place in the center of the
thick white.
6. YOLK The yellow to yellow-orange
portion makes up about 33%
of the liquid weight of the
egg.
7. STANDARDIZED A set of written instructions
RECIPES used to prepare a known
quantity and quality of food.
8. MISE-EN-PLACE French word means
everything in its place.
9. AIR CELLS There are two kinds of
membranes, one just under
the shell and the other
covering the yolk.
10. GRADING Is a form of quality control
used to classify eggs for
exterior and interior quality.

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Directions: Identify the component of the egg in the given illustration. Write your answer on
the answer sheet.

7
6. 5.

9.

4.
10

3.
2

1.

Do it Yourself
Directions: With the help of your parent or guardian, Visit the nearest market in your place
and buy three different types of eggs. Compare and describe each egg in terms of outside
and inside characteristics. Write down your observation on the answer sheet.

Types of Eggs

Chicken Eggs Quail Eggs

Duck Eggs

Activity 1

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Directions: Unscramble the letters to reveal the egg nutrition facts. Write your answer on the
answer sheet.

1. RIESLOCA - ___________________________
2. HYCARTESDRABO - __________________________
3. NEITORP - ___________________________
4. TAF - ___________________________
5. NEMAGMUIS - ___________________________
6. SIUMTASPO- ___________________________
7. LACMUIC - ___________________________
8. PHOSRUSHOSP - ___________________________
9. LINECHO - ___________________________
10. LATEPO - ___________________________

Activity 2
Directions: Identify the given eggs as to what sizes they are and give the
minimum weight of each egg. Write your answer on the answer sheet.

1. ________ 2. _________ 3. ___________ 4. _____________ 5. ___________ 6. ___________

Activity 3.
Directions: How do you determine the freshness of an egg? Put a check ( ∕ ) if
the statement is correct and a cross (X) if otherwise. Write your answer on the
answer sheet.

____ 1. The shell is white, thick, and rough.

____ 2. The air cell is irregular.
____ 3. The eggwhite is unclear, firm, and thick.
____ 4. It sinks when placed in water.
____ 5. The yolk is round, firm, well centered, and free from defects.

What’s More
14
(pages11-13)
1. Aircell
2. Egg
3.Shell
What I Know What’s New (pages 7-8)
Pretest (pages 6-7) Answer may vary
1. A
2. C
3. C
4. A
5. B
6. A
7. D
8. A
9. C
10. C

Assessment (page 14) Activity 2

What I have Learned
Activity 1 1. Pee wee- 15oz
(page 13)
1. CALORIES 2. Small – 18oz
1. Shell
2. CARBOHYDRATES 3. Medium – 21oz
2. Vitelline membrane
3. PROTEIN 4. Large – 24oz
3. Germinal Disc
4. FAT 5. Extra large – 27oz
4. Chalaza
5. MAGNESIUM 6. Jumbo – 30oz
5. Albumen
6. POTASSIUM
6. Albumen
7. CALCIUM Activity 3
7. Yolk
8. PHOSPHORUS 1. /
8. Outer membrane
9. CHOLINE 2. X
9. Aircell
10. FOLATE 3. X
10. Inner membrane
4. /
5. /

References
Technology and Livelihood Education
Cookery
Author Flordeliza B. Naguit
15
Pages 3- 5
TLE
Quarter 1- Module 1: Perform Mise ‘en Place (Egg Dishes):
Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G.
Vacaro, Sandee Annie L. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura,
Narda U. Kasan, Alma Adelma P. Bustamante, Michael C. Jumuad
pages 8-10

Internet Sources
https://www.slideshare.net/nancymorandante/lesson-6-physical-structure-and-composition-
of-egg
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=EX3CXA4&
https://www.google.com/search?q=chicken+egg&rlz=1C1CHBF_enPH923PH923&sxsrf=ALeKk
02TA3tX_NE2UUPFkh00RAaM8ELs3A:1603112349805&source=lnms&tbm=isch&sa=X&ved=2ah
UKEwi0k5Tx2sDsAhWmy4sBHQVzDHcQ_AUoAXoECAsQAw&biw=1366&bih=625#imgrc=qT1f9q
MJyp-eXM
https://www.google.com/search?q=duck++egg&tbm=isch&ved=2ahUKEwj42tLz2sDsAhWLyY
sBHbSbA10Q2cCegQIABAA&oq=duck++egg&gs_lcp
https://www.google.com/search?q=quailegg&tbm=isch&ved=2ahUKEwiOpu-
B3MDsAhWAw4sBHc1YCmwQ2cCegQIABAA&oq=quailegg&gs_lcp\
https://www.google.com/search?q=egg+sizes&tbm=isch&ved=2ahUKEwiFkrKM3cDsAhVWR5
QKHWycBjcQ2cCegQIABAA&oq=egg&gs_lcp

NOTE: All pictures here are copied from the internet.

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 For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email Address: lrmdsbulacan@deped.gov.ph

Infr 17