Methods of Preparation

1. Boiled Egg are cooked by immersing eggs, still in their shells, in boiling
water.

2. Fried Egg is made by cooking an egg whole in a hot pan with oil, and
seasoned with a pinch of salt and pepper.

3. Scrambled eggs are made by whisking egg whites and yolks in a bowl
together with water or milk.

4. Poached Egg is poached by breaking it into a small cup or bowl, and

then sliding it into a pan of simmering water.

5. Coddled Egg are lightly cooked eggs. They are made by immersing
whole eggs in water simmering at just below boiling point for 10 minutes.

6. Shirred Egg also known as baked eggs, shirred eggs are made by baking
eggs in a baking dish called a shirred or any type of baking dish with a flat
bottom.
7. Basted Egg is made by breaking a whole egg into a hot pan with butter
or oil. After a minute or two, a tablespoon of water is added to the pan.

8. Omelet Egg is a dish made with beaten eggs that are cooked in a skillet
with butter or oil.

9. Frittata Egg is based dish originated in Italy. It is made by mixing

together beaten eggs and ingredients such as meats, cheeses, and
vegetables.

10. Quiche Egg is dish that consists of a savory pastry crust filled with a
mixture of eggs, milk or cream, cheese, meat, seafood, and/or vegetables.

11. Strata Egg is a dish that is similar to bread pudding.

12. Casseroles are usually made if beaten eggs, meat or fish, vegetables,
and flour, rice, potato, or pasta, topped with breadcrumbs and/or cheese.
Types of Carbohydrates
Carbohydrates are one of the three main food nutrients besides fats and proteins.
Simple Carbohydrates are serve as the body’s major source of energy, enabling a person to
perform various physical activities and helping the body’s organ to function properly.
Complex Carbohydrates are serve as good sources of dietary fiber, which help to regulate various
body processes.
Starchy Carbohydrates category of complex carbohydrates include food items such as
vegetables, legumes, and whole grains.
Fibrous Carbohydrates refer to vegetables and fruits with high fiber content and these foods are
essential to digestive health.

Types of Grains and Cereals

Maize (Corn) is the most widely cultivated cereal crop in the world, with almost every country
producing it for food, fodder, and various commercial and industrial applications.
Rice is an annual plant, but can grow to 1 to 1.8 meters tall and its long stalk has slender leaves
and a small cluster of grains at the top.
Wheat is a grass that can grow to around 0.6 to 1.2 meters tall and its long stalk ends in a cluster
of grains that is surrounded by spikes.
Barley was one of the first agricultural crops to be grown in ancient times for food and other uses.
Sorghum is a cereal grain that was first cultivate in ancient Egypt and parts of Africa.
Millet includes a variety of grasses with small seeds and seeds are harvested for food for humans
and animals alike.
Oats are grain crops that are grown for human consumption.
Rye is edible grass that produces grains or kernels, which are harvested and converted into useful
products, including food.

General Cooking Principles

There are several important principles to keep in mind when cooking eggs.
1. Avoid high temperatures and long cooking times. Both of these can lead to overcooking,
which makes the eggs tough and discolored. These also affect the flavor of the eggs.
Like other proteins, eggs coagulate or change from a liquid to a solid when it is cooked.
Eggs coagulate at the following temperatures.
 Note: that egg whites coagulate before yolks do, which is why it is possible to cook eggs
with firm whites but soft yolks. Also, when mixed with a liquid such as milk or cream,
eggs cook at a higher temperature.
2. It is recommended that whole eggs be cooked until the white is firm and the yolk is just
beginning to thicken.
3. Cook scrambled eggs until they are firm throughout and no longer runny. To ensure this,
cook scrambled eggs in small batches that can be easily managed.
4. Avoid pooling eggs, or breaking large quantities of eggs and holding them for some time
before or after cooking. This practice can increase the risk of contamination.
5. Cold egg dishes should be held at temperatures below 5 degrees Celsius (41 degrees
Fahrenheit), while hot egg dishes should be held above 57 degrees Celsius (135 degrees
Fahrenheit). Never leave eggs or dishes with eggs at room temperature for more than an
hour.
6. If there is a need to refrigerate a large amount of hot egg dishes, divided them into several
smaller, shallow dishes to facilitate cooling.

Culinary Uses of Eggs

1. Thickening
2. Leavening
3. Coating
4. Binding
5. Emulsifying
6. Clarifying
7. Retarding Crystallization

Major Parts of Cereal Grains

1. Bran
2. Endosperm
3. Germ

Methods of Cooking Grains and Cereals

1. Boiling
2. Steaming or Drying Steaming
3. Toasting

Garnishing
1. Herbs
2. Flower 5. Crunchy Toppings
3. Fruits 6. Sweet Finishing
4. Vegetables
Primary Components
Code – collections of code blocks that control the sprites’ actions.
Costumes – defines the sprite’s overall appearance. Sprites can consist of any number of costumes.
Sounds – background audio or sound effects that play during the application’s execution,
particularly when certain events occur.

Toolbar

Block Shapes

1. Command or stack blocks - perform the main commands. They

have a notch at the top and a bump at the bottom that enable us to stack them on top of each other.
They may have an input area or a drop-down menu that displays a selection list.
 2. Trigger or Hat blocks - have a rounded top and a bump.
They are placed at the topmost part of a stack of the script. These blocks wait for an event to
happen, such as a key being pressed or a sprite being clicked, before running the blocks underneath
them.
3. Function blocks - do not have any notches or bumps. They do not perform commands. Instead,
they hold values.

a. Reporter blocks provide input for other blocks to process and have round corners.
They hold number or string values.

b. Boolean blocks are conditions and hexagonal. They hold True or False
values. These are shaped with angled/pointed ends <>, and fit inside blocks with pointed or
rounded holes.

4. Control blocks - control how a script is run.

a. C or wrap blocks are C-shaped. Blocks can also be inserted into a C block, and
executed according to the given condition/s on the C block.

b. Cap blocks only have a notch at the top and no bump at the bottom that stops
the script. We cannot snap anything below block.
Nine Palettes of Scratch Blocks

Motion Looks

Sounds Events

Control Sensing

Operators Variables

My Blocks