Cookery

SENIOR
HIGH
SCHOOL
Technical Vocational Livelihood Education – Home Economics – Cookery
Quarter 3 – Module 3: Present Egg Dishes and Evaluate the Finished Product
First Edition, 2020

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 Cookery
SENIOR
HIGH
SCHOOL

Quarter 3
Self-Learning Module 3
Present Egg Dishes
and Evaluate the Finished
Product
For the Facilitator:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Present Egg Dishes and Evaluate the
Finished Product.
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Present Egg Dishes and Evaluate the
Finished Product.
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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS
This module deals with the skills and knowledge involved in Present Egg
Dishes and Evaluate the Finished Product.
Upon completion of this module you should be able to;

A. identify different techniques in presenting egg dishes attractively;

B. cite the creative ways to present a food;
C. follow the correct procedure in storing eggs.

PRETEST

Directions: Read the sentences below carefully, write True if the statement is
correct and False if incorrect on the spaces before each number.

___________ 1. Eggs should be stored properly to prevent increase in alkalinity and

bacterial growth.
____________2. Having an odd number on dish is more appealing to the eyes, than
even numbers.
____________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. Contrasting elements opposes each other making all the element
stand out.
_____________5. In the absence of a refrigerator, eggs can be kept at room temperature
for around seven days.

RECAP

Crossword Puzzle: Fill in the boxes with letters to form a word described in the
statement. DOWN

1. These are pasteurized and must be thawed

before use.
2. Used primarily as ingredients in food industry.
4. The whites are like noticeable big bubbles.

ACROSS
3. it can be purchased individually, by dozen or in
a tray of 36 pcs.
5. if egg whites are beaten too long, then enter the
over-beaten stage.
 LESSON
Present Egg Dishes

The presentation is part of serving food. Its designed to cater your mouth,
nose, and eyes. You do not have to be a professional chef to learn the basics of
plating, and the art of presenting the food.

Simple Ways to Present Food Like a Chef

1. Set the table properly.

Your everyday meals may be free-for-all, and in the
event, you have a guest coming over, it is ideal to have the
knives and forks in the right places.
2. Choose your plates wisely
Choose a serving plates that are big enough to let each
food item stand out, and small enough that the portions do
not look small.

3. Read the clock!

Arrange the food on a plate following the clock hand, place
the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the
vegetables at “2 o’clock,” and the protein at “6 o’clock” from
the diner’s point of view. This will also help you portion
correctly, vegetables must cover about half of the plate, starch
one fourth, and protein one fourth.

4. Height and center piece

Arrange the food in the center plate and build outward to
improve its appearance and add height simply have a mound
of mashed potatoes (mid-height), you may want to lean your
pork chop against it so that it is standing up (high), with a row
of snow peas (low) in front or top some rice (low) with sliced
grilled chicken (cut into a few diagonal slices, and fan them out)
(mid-height) and cross asparagus over top of it (high).

5. Follow the rule of odd

Having an odd number on dish is more appealing to the
eyes, than even numbers.
6. Play with color and texture.
Contrasting elements opposes each other making all the
element stand out.

7. Garnish
Brightens the plate, it gives a clue to the flavor of the
meal, complement the taste of the dish, or fill empty space on
the plate.

Different Techniques in Presenting Egg Dishes Attractively

Scramble eggs with toast and fruits Boiled egg with herbs Scotch Egg

Sunny side up Eggs Benedict Deviled Egg

avocado sandwich

Evaluate the Finished Product

Try to prepare and cook different egg dishes using the given recipe. Present your
product in an artistic way. Your product and performance will be evaluated using
the given rubric.

French Omelet
Ingredients
 2 large eggs
 2 tablespoons milk
 Pinch salt and freshly ground black pepper
  1 tablespoon unsalted butter
Omelet Filling Suggestions:
- 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill,
tarragon, chives, thyme, and chervil.
- Use the herbs alone or in combination, like the classic combination fine herbs
(equal parts parsley, chervil, chives, and tarragon.) Brush the finished omelet
with butter and sprinkle with additional herbs. Herbs can also be added to the
omelet mixture to flavor the eggs more fully.
Directions
1. Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well
with a fork or a whisk.
2. Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or
non-stick skillet over medium-high heat. When the pan is warm, add the butter
(it should sizzle gently). Swirl the pan to distribute the butter as it melts. When
the butter stops sizzling and the foam subsides add the eggs. Pause to let the
eggs heat slightly and then stir vigorously, with a heatproof spatula, making
sure you include the sides of the egg mixture occasionally so the omelet cooks
evenly. Once the eggs are just set, bang the pan gently on the burner to release
the omelet from the pan. Check to see that it is not sticking to the sides or
bottom of the pan, if so, release the omelet with a heat proof spatula. Hold the
pan at a 45-degree angle to the stove and carefully fold the omelet like a
business letter. Cook just until the desired degree of doneness lifting the pan
or reducing the heat to prevent browning. (A classic omelet does not have any
browning on it.) Transfer to a warm plate and serve.

Soft and Creamy Scrambled Eggs

Ingredients
 1/2 tablespoon butter
 2 large eggs
 1/8 teaspoon kosher salt, or more to taste

Directions
1. Melt the butter in a medium non-stick pan over medium-low heat.
2. Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
3. When the butter begins to bubble, pour in the eggs and immediately use a
silicone spatula to swirl in small circles around the pan, without stopping,
until the eggs look slightly thickened and very small curds begin to form,
about 30 seconds.
4. Change from making circles to making long sweeps across the pan until you
see larger, creamy curds; about 20 seconds.
5. When the eggs are softly set and slightly runny in places, remove the pan from
the heat and leave for a few seconds to finish cooking. Give a final stir and
serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper
and a few fresh chopped herbs (if desired).
 CRITERIA Excellent (4) Very Satisfactory (3) Satisfactory (2) Poor (1)
Application Manifests Manifests Manifests Manifests less
of procedures noticeably clear understanding understanding
clear understanding of of the step- by
understanding of the step by-step the step-by-step step procedure
of procedure procedure seeking
the step- by- but sometimes clarification most
step seeks of the time
procedure clarification

Works Works Works Works

independently independently independently independently
with ease and with ease and with ease and but with
confidence at all confidence confidence assistance from
times most of the sometimes others most of
time the time

Safety Observes safety Observes Observes safety Not observing

work habits precautions at safety precautions safety
all precautions sometimes precautions
times most of the most of the time
time

Plate The presentation The presentation was The presentation The presentation
Presentation was highly creative. It contained was good. It was fair. It
creative. It particularly good contained color contained some
contained color and plate was and plate was color and plate was
excellent color organized. fairly organized. organized with
and plate well some creativity.
organized.
Final Output is very Output is very Output is Output is not
Output presentable and presentable presentable so presentable
taste exceeds and taste and taste is and taste is
the standard. meets the little below the not within the
standard. standard. standard.

Store Egg Dishes

Storage is done to preserve the quality of food, lengthen the shelf-life, maintain
a sufficient supply of food, and ensure its safety for consumption.
Proper storage of food is crucial for the safety of food because storage method
and temperature will affect the susceptibility of the food to the bacteria. Growth,
other contaminants, and infestations. Food storage will not improve its quality, it will
only delay the rate of deterioration and therefore the proper storage period and
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 precaution taken by the farmer, wholesaler, and grocer to refrigerate
them always. After you have chosen your eggs by size, grade, freshness, and type,
proper storage will help maintain their quality
Kinds 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 or below 0 ° F, 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 tidy. In the absence of a refrigerator, eggs can be kept at room temperature
for around seven days. The left-over egg yolks and egg whites should be stored in
containers to avoid drying.

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

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 if 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.

Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition
copyright 1980 by McGraw-Hill, Inc. pp. 353 -363
 ACTIVITIES
ACTIVITY 1: Name me!
Directions: Look closely and identify the pictures of the techniques in presenting a
dish in a creative manner. Write your answers on the space provided under each
picture.

1. ________________ 2. ____________________ 3. ____________________

4. ____________________ 5. ____________________

ACTIVITY 2: Cite me!

Directions: Egg dishes completes breakfast meal of your family. Being the one in
charge in preparing breakfast, how are you going to present the different egg dishes
pleasing and mouthwatering to the eyes of your family. Write your answer in the box
provided below.
ACTIVITY 3: Store me!

Directions: Your mother bought fresh eggs from a poultry farm and you are tasked
to store the eggs. Write the procedure on how to store the fresh eggs to maintain its
freshness and to prolong its life shelf, use the notebook for your answer.

WRAP-UP
3-2-1: To summarize the lesson, write three (3 )facts of what you have learned
today, two (2) questions about the topic that wasn't covered in the module and
finally write one (1) opinion about the lesson. Use the space provided below.

VALUING
In your point of view, write in the box the importance of knowing the techniques in
presenting egg dishes and the procedure for storing to maintain its freshness.
 POSTTEST
Directions: Read the following questions carefully. Choose and encircle the letter
that best describes the statement.

1. This will help you portion correctly when presenting a dish. What is the focus of
this food arrangement?
a. read the clock b. garnish c. follow the rule of odd

2. Arranging the food item in the center plate and building it outward will improve
its appearance and height. What is the focus of this food arrangement?
a. read the clock b. height and center piece c. follow the rule of odd

3. This food arrangement focuses on contrasting elements to make all the element
stand out.
a. garnish b. height and center piece c. Play with color and texture

4. When you purchased fresh eggs. How are you going to prolong its life shelf?
a. 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.
b. Wash the eggs clean and put it in the egg box of the refrigerator.
c. Store the eggs inside the box near the soap and other cleaning materials.

5. This kind of storage is done using refrigeration, deep chilling, and freezer
enough to prevent bacteria from growing. What kind of storage is this?
a. Cold Storage
b. Dry Storage
c. Freezing Storage

KEY TO CORRECTION

A 5.
A 5.
Eggs benedict 5.
B 4. Sunny side avocado sandwich 4.
A 4.
C 3. Scotch egg 3.
C 3.
A 2. Boiled egg with herbs 2.
B 2.
A 1. Scramble egg with toast and fruits 1.
A 1.
PRE-TEST ACTIVITY 1
POSTTEST
 https://startcooking.com/seven-ways-to-present-food-like-a-chef.
Chapelle, Emily. n.d. Seven Ways to Present Food Like a Chef. Accessed 9 4, 2020.
Interlinks Publishing House, Inc.
Manual." In Cookery Manual, by Anecita S. Kong and Anecita P. Domo. Sunshine
Anecita S. Kong and Anecita P. Domo. 2016. "Technical Vocational Livelihood Cookery
References
ACTIVITY 3
 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.
 Do not wash eggs before storing them.
 Do not keep eggs longer than 2 weeks in the refrigerator.
ACTIVITY 2
1. Set the table properly. Your everyday meals may be free-for-all, and in
the event, you have a guest coming over, it is ideal to have the knives
and forks in the right places.
2. Choose your plates wisely. Choose a serving plates that are big enough
to let each food item stand out, and small enough that the portions do
not look small.
3. Read the clock! Arrange the food on a plate following the clock hand, place
the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the vegetables at
“2 o’clock,” and the protein at “6 o’clock” from the diner’s point of view.
This will also help you portion correctly, vegetables must cover about half
of the plate, starch one fourth, and protein one fourth.
4. Height and center piece. Arrange the food in the center plate and build
outward to improve its appearance and add height simply have a mound
of mashed potatoes (mid-height), you may want to lean your pork chop
against it so that it is standing up (high), with a row of snow peas (low) in
front or top some rice (low) with sliced grilled chicken (cut into a few
diagonal slices, and fan them out) (mid-height) and cross asparagus over
top of it (high).
5. Follow the rule of odd. Having an odd number on dish is more appealing
to the eyes, than even numbers.
6. Play with color and texture. Contrasting elements opposes each other
making all the element stand out.
7. Garnish. Brightens the plate, it gives a clue to the flavor of the meal,
complement the taste of the dish, or fill empty space on the plate.