COOKERY I LAS

Name of Learner: _____________________________ Grade & Section: _______________

Learning Strand: ______________________________ Date Submitted: ________________

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Egg Dishes
Learning Outcome 1: Perform Mise en Place
Background Information for Learners:
Eggs refer to poultry or fowl product. The average hen lays 257 eggs a year. It can either be white
or brown depending on the breed of the hen. It has no effect on quality, cooking properties or
nutritive value. We all know that eggs are good for you and extremely versatile in the many ways
they can be prepared. They can be served alone or combined well with other ingredients to create
variety of food. The best thing about eggs? They are delicious and remains a favourite breakfast
food of all ages around the world.
Nutritionally, eggs can make a significant contribution to a healthy diet. They are an excellent
source of protein and key nutrients. Nutritional requirements may vary between men, women and
children from time to time.
Learning Competency with Code
Identify an egg’s components and its nutritive value.
Identify and prepare ingredients according to standard recipes.
TLE_HECK9-12ED-Ia-1
Activity 1: Physical Structure and Composition of Egg
What is the shape of egg? If you said oval, you are right, but what is inside of the egg? We normally
identify three (3) parts of an egg but a closer scrutiny reveals a more detailed structure of an egg.
Direction: Arrange the jumbled letters then identify the component of an egg being described.
Jumbled Arranged Jumbled Arranged Jumbled Arranged
Letters Letters letters Letters Letters Letters
TELVINLE REGMINLAN LOKY
SCID
MUBALNE HACZAAL RILECLA
LHESL RENAMMBE

_______________ 1. This is the entrance of the latebra, the channel leading to the center of the
yolk.

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

1
KATHRYN C. EUGENIO
 COOKERY I LAS

_______________ 2. Opaque ropes of egg white hold the yolk in the center of the egg.
_______________ 3. The egg’s outer covering as the first defence against contamination covered
with as many as 17,000 tiny pores.
_______________ 4. An empty space between the white and shell at the large end of the egg
formed when the contents of the egg cool and contract.
_______________ 5. It is composed of thin and thick portions and is accounted for most of an
egg’s liquid weight, about 70%.
_______________ 6. Lying between eggshell and egg white are two transparent protein which
provides efficient defence against bacterial invasion.
_______________ 7. It contains less water and more protein with some fat and minerals, a good
source of lecithin, an effective emulsifier.
_______________ 8. A membrane covering and protecting the egg yolk from breaking.
Activity 2. Labelling of Structure of Egg
Direction: Label the parts of an egg

vectorstock.com

Activity 3: Quality indicators for freshness

When purchasing eggs, it is important to order and only accept when they are delivered, eggs that
are of good quality. The appearance of the eggs is important for consumer appeal. Egg shells are
evaluated on the basis of cleanliness, shape, texture and soundness.
Direction: What good quality of eggs should display the following points?
POINTS GOOD QUALITY
Shell
Egg yolk
Egg White
Air Cell
Smell

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

2
KATHRYN C. EUGENIO
 COOKERY I LAS

Activity 4: How are eggs classified?

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. Several factors influence the size of the egg:
breed, age, weight, feed and environment. Eggs in the same carton may appear to be different size,
but their weight will be within a similar range. Eggs are classified by size as well by quality.
Direction: What is the minimum weights used to classify eggs into different sizes? Write your
answer inside the egg.

Jumbo Extra Large Large Medium Small Peewee

Activity 5: Types of eggs sold in the market

Direction: Identify the kind of eggs in the following
_______________ 1. Small eggs with dark brown speckled shells.
_______________ 2. Type of eggs most frequently used in cooking, it can be from leghorn or
native chicken.
_______________ 3. Larger than hen’s eggs and richer in flavor and have a greyish thick shell.
_______________ 4. These are even bigger eggs and are often blown out and decorated for
eastern occasion.

Closure/Reflection:
It takes a hen to about 24-26 hours to form and lay egg. There are 10 steps on the journey from
hen to home: Laying-collecting-washing-oiling-candling & grading-sizing-packing-cooling-
shipping-selling.
Quality in eggs refers to condition of the shell, air sac, white and yolk. A fresh egg has clean and
unbroken shell, white is clear and firm and yolk is well-rounded. Older eggs have bigger air sac,
thin white and yolk is flattened and breaks easily.
Bring your eggs home and store them in their ORIGINAL carton on an inside refrigerator shelf.
Cook eggs within 4 to 5 weeks of the Julian Date (pack date) or 3 to 4 weeks of buying them.

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

3
KATHRYN C. EUGENIO
 COOKERY I LAS

Name of Learner: _____________________________ Grade & Section: _______________

Learning Strand: ______________________________ Date Submitted: ________________

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Egg Dishes

Learning Outcome 2: Prepare and Cook Egg Dishes
Background Information for Learners:
Economically, eggs are inexpensive meat substitute. Eggs are sold in the market as fresh eggs,
which can be purchased individually, by dozen or in trays; frozen eggs, which are made with high
quality fresh eggs; and dried eggs which are seldom used.
Eggs are also sold in several processed forms such as bulk or fluid whole egg whites and egg yolks,
pasteurized eggs, frozen egg products and dried egg products.
Have you ever seen a chef’s hat? It is called a toque. A toque is white, stands up tall and has 101
pleats. Chefs say that the pleats stand for 101 ways you can cook an egg. It can be the main protein
or accessory ingredients in dishes from appetizers to desserts. It can be cooked by dry heat or moist
heat method. It can be eaten anywhere.
Learning Competency with Code
Identify the market forms of eggs.
Explain the uses of eggs in culinary arts
Cook egg dishes in accordance with the prescribed salad
TLE_HECK9-12ED-Ib-d-2
Activity 1: How do we use eggs?
Direction 1: List down 10 dishes/food where we use eggs and what mealtime (breakfast, lunch,
supper or snack) do you associate the food you listed?
Example: Boiled egg – breakfast
Food/Dishes Mealtime Food/Dishes Mealtime

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

4
KATHRYN C. EUGENIO
 COOKERY I LAS

Direction 2: From the food listed, which of the following functions do egg perform in the
dishes?
Function Description Food
Main An ingredient that forms the basis for the
Ingredient recipe
Thickening An ingredient that causes liquid mixtures to
Agent thicken or set
Leavening An ingredient that is used to lighten the
Agent texture and increase volume of baked
products
Emulsifying And ingredient that is used to combine 2
Agent ingredients that would normally do not
combine
Binding Agent An ingredient that helps mixture stick
together
Coating Agent An ingredient that is applied to the outer
surface as coating or something that adhere to

Activity 4: Variety of Egg Dishes

The basic principle of egg cookery centers around the ability of the egg proteins to coagulate when
heated. When heat is added, the protein is denatured and start to coagulate together to form a gel.
The egg white changes from transparent to soft white. The rate of heating affects the cooked egg
product. When heated too quickly the coagulated protein have a tendency to curdle. The effect of
rapid heating is minimized by surrounding the egg mixture with water or by heating in a lower
temperature.
Direction 1: Rearrange the jumbled letters in the parentheses to form the correct answers. Write
your answer on the space before the number.
_______________ 1. (tteleeom) A French style starts like scrambled but rolled over before the egg
starts to set.
_______________ 2. (delibo) This dish includes boiling long enough for the albumen to solidify.
_______________ 3. (eifrd) It calls for perfectly fresh eggs, correct heat level, amount of fat and
a deft hand. It may flipped or not.
_______________ 4. (chdeapo) It is prepared by slipping shelled eggs in to barely simmering
water until the egg holds its shape.
_______________ 5. (marbledcs) The eggs can be stirred constantly over low heat for a soft curd
or stirred less for a larger curd

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

5
KATHRYN C. EUGENIO
 COOKERY I LAS

Direction 2: Complete the table by filling in the necessary data in preparing variety of egg
dishes
Egg Dish Type of Egg Cooking Other Cooking Time
to be used Method Ingredients
Soft Medium Hard
Boiled Egg
Poached Egg
Fried Egg

Activity 5: How does your egg rate?

Direction: Prepare and cook the following egg dishes: a) Hard boiled egg, b) Soft Boiled Egg
and c) poached egg
Materials: Kitchen tools and equipment
Ingredients: Eggs, water, distilled vinegar/white vinegar
Evaluation of the Finished Product
Criteria Points Score
A. Ingredients & Tools
1. Tools needed are complete 7
2. Ingredients needed are complete 7
3. Eggs are of good quality 6
B. Final Output
Hard Boiled Egg
1. firm white, not rubbery 8
2. tender but firm yolk 8
3. no discoloration 8
Soft Boiled Egg
1. white set but jelly-like & opaque 8
2. yolk slightly firm outside and runny in the center 8
Poached Egg
1. white set but jelly-like & opaque 8
2. yolk slightly set & veiled with light white 8
covering
3. generally round and compact 8
C. Work Habits
1. Cleanliness & Sanitation was observed 8
2. Observed safety precautions while working 8
Total 100

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

6
KATHRYN C. EUGENIO
 COOKERY I LAS

Closure/Reflection:
Eggs are cooked and consumed in different ways. these egg preparations are used as one of the
servings in breakfast or lunch. From your plate of scrambled eggs to your birthday cakes, eggs are
also use for your whisking, glazing and mixing needs. From savory to sweet, they are essential in
carrying out numerous culinary functions. The humble egg is undeniably on of the most versatile,
low-cost, nutritious and readily available ingredient out there.
Eggs are largely protein, so the principle of coagulation is important to consider. Low temperatures
produce the best-cooked eggs. When eggs are cooked at too high temperature or for too long at
low temperature, egg white shrink and become tough or rubbery – yolks toughen and their surface
may turn gray-green. Use moderate to low temperature with exact timing in cooking eggs.
The familiar green ring you often see in hard-cooked eggs is caused by cooking at high
temperatures or cooking too long. The same green color appears in scrambled eggs that are
overcooked or held too long in the steam table. This results when the sulfur in the egg whites
reacts with the iron in the yolk to form iron sulfide, a compound that has a green color and a strong
odor and flavor.

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

7
KATHRYN C. EUGENIO
 COOKERY I LAS

Name of Learner: _____________________________ Grade & Section: _______________

Learning Strand: ______________________________ Date Submitted: ________________

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Egg Dishes

Learning Outcome 3: Present Egg Dishes
Background Information for Learners:
Eggs are mostly served plain. Garnish is normally a chopped or piece of green herb sprinkled on
top of the egg or placed beside the egg on the plate. As the eggs are mostly consumed for breakfast
commonly accompanied with toast or rice others will have it more complex elements.
Part of serving is food presentation. It should appeal to your eyes, nose and mouth. Quality of food
is food that is appealing to the eye.
Learning Competency with Code
Select suitable plates according to standards.
Present egg dishes hygienically and attractively using suitable garnishing and side dishes
sequentially within the required time frame
TLE_HECK9-12ED-Ie-3
Activity 1: Factors to consider in presenting egg dishes
Direction: Match column A with column B on the factors to be considered in presenting egg
dishes: plating, garnishing and the side dishes.
A B
_____1. Start with a sketch to visualize the plate then assemble a. Get the right portion size
a “practice” plate to work on executing your vision
_____ 2. Select one ingredient to focus and use space to b. Balance the dish
simplify the presentation.
_____ 3. Play with colors, shapes & textures to ensure diners c. Create framework
are not overwhelmed.
_____ 4. Ensure that there is the right amount of ingredients & d. Highlights the key
the plate complements the dish, not too big nor too small. ingredient
_____ 5. Ensure that the main ingredient stands out and play e. Keep it simple
equal attention to the “support”.

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

8
KATHRYN C. EUGENIO
 COOKERY I LAS

Activity 2: Different Techniques in Presenting Egg Dishes

Eggs may be presented in the menu at any time of the day. Eggs maybe served as breakfast menu,
lunchtime menu or on evening dinner.
Direction: Identify the dish and its different ways of presenting cooked eggs.

builtlean.com myrecipes.com Myfoodblog.com.au Bettycrocker.com

Cookinglight.com Theflavorbender.com Magicskillet.com 123rf.com

Jessicagavin.com Jessicagavin.com Mystylerecipe.com Taste.com.au

Activity 3: Egg Safety

Outbreaks of salmonellosis have been traced to clean, whole, uncracked-shell eggs contaminated
with Salmonella enteritidis. Whole eggs are now classified as potentially hazardous foods by the
US Food and Drug Administration (FDA).
Direction: Write the word TRUE is the statement is correct and FALSE if it is not as to the
basic guidelines to be followed to prevent the possibility of food-borne illness.
_____ 1. Store eggs at freezing temperature of 7 degreed Celsius or lower until time of use.
_____ 2. Cook eggs thoroughly until both the yolk and white are firm, not runny.
_____ 3. To hold cooked eggs for later service, cook them for 15 seconds then hold then at 57
degrees Celsius or higher.
_____ 4. Eggs may be pooled in large quantities for immediate cooking and serving.
_____ 5. For lightly cooked egg items such as custards, use pasteurized eggs`
_____ 6. Avoid raw egg menu items.

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

9
KATHRYN C. EUGENIO
 COOKERY I LAS

_____ 7. Pasteurized eggs require the same time and temperature handling as other potentially
hazardous foods.
_____ 8. Wash hands with cold, soapy water before and after handling eggs and egg products.
_____ 9. Wash and sanitize utensils, equipment and work area after handling eggs and egg
products.
_____10. Reuse a container that has held a raw egg mixture.

Closure/Reflection:
Food presentation is just as essential to the success of a dish as its taste and flavor. The way the
food looks on the plate is what tempts our eyes and makes you want to taste it. When serving a
menu item, it is always best to highlight the attributes of the ingredients used.
Salmonella Enteritidis (SE) has been found inside a very small number of eggs: about 1 out of
every 20,000 eggs (.005%). SE will not grow at temperatures below 40˚F and is destroyed when
heated to 160˚F during thorough cooking. The main concern is exterior Salmonella contamination;
care must be taken to limit contact between shell exterior and the egg

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

10
KATHRYN C. EUGENIO
 COOKERY I LAS

Name of Learner: _____________________________ Grade & Section: _______________

Learning Strand: ______________________________ Date Submitted: ________________

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Egg Dishes

Learning Outcome 4: Evaluate the finished product
Background Information for Learners:
The most important rule of egg cookery is simple: Avoid high temperatures and long cooking
times. In other words, do not overcook. This should be a familiar rule by now. Over cooking
produces tough eggs, causes discoloration and affects flavor.
Learning Competency with Code
Rate the finished products using rubrics.
TLE_HECK9-12ED-Ie-4
Activity 1: The IncrEDIBLE Egg
An omelette is one of the easiest and most inexpensive meals to make and it works beautifully for
breakfast, lunch or dinner. The omelette is a close cousin to the Frittata.
Direction: Prepare and cook French Omelette individually using the given recipe. Present your
product in an artistic way. Your product and performance will be evaluated using the given rubric.
You will need:
2 eggs, 2 tbsp (30ml) water, Cooking spray, butter or oil, desired fillings (e.g. cheese, mushroom,
green peppers
Bowl, whisk or fork, non-stick pan, spatula
Steps:
1. Using a whisk or fork, beat the eggs with 2 tbsp of water. Season with salt and pepper (optional).
Be sure to incorporate the yolk and the white together well.
2. Heat pan over medium-high heat. Coat with cooking spray, butter or oil based on your
preference. If using butter, allow enough time for it to melt and if using oil give it 30 seconds to
heat up.
3. Once the pan is hot, pour in the mixture. As the egg mixture sets around the edge of pan, use a
spatula to gently push cooked portions toward the centre of pan. Tilt and rotate pan to allow

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

11
KATHRYN C. EUGENIO
 COOKERY I LAS

uncooked egg to flow into empty spaces. When the surface of the egg looks moist but does not
move when the pan is jiggled, it’s ready for filling. Add your filling sparingly—a little goes a long
way.
4. Fold the omelette in half with a spatula and let the bottom brown slightly before sliding onto a
plate. If you have any leftover filling, pour the rest on top of the omelette.
Remember: Prevent your omelette from sticking
Before you crack the eggs or grate the cheese, turn the skillet on low and heat slowly while the
butter melts. A couple minutes before you are ready to cook, turn the heat to medium or medium
high depending on the size of the omelette. By the time the eggs are beaten and the fillings are
ready, the skillet should be hot but not scorching.
It’s important that whatever you’re filling your omelette with is already cooked, as it will not have
time to cook in the pan. It’s also important to make sure that your ingredients are not going to
produce a lot of water when warmed—wet ingredients, such as tomatoes, can create a watery
filling
Evaluation of the Finished Product:
Criteria Points Score
A. Ingredients & Tools
1. Tools needed are complete 5
2. Ingredients needed are complete 5
3. Eggs are of good quality 5
B. Application of procedures
1. Manifests a very clear understanding of the step by step procedure 10
2. works independently with ease & confidence at all times 10
C. Final Output
1. Principles of plating was correctly applied
• Egg dish was neatly & creatively arranged on the plate 10
• Principle of height was evident 10
• Combinations of colors used was pleasing 10
• Neatness & orderliness in the plating of egg dish was observed 10
D. Time Management
1. Work completed ahead of time 5
E. Work Habits
1. Cleanliness & Sanitation was observed 10
2. Observed safety precautions while working 10
Total 100

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

12
KATHRYN C. EUGENIO
 COOKERY I LAS

Reflection:
What difficulty have you encountered as you go on with this activity? How did you overcome
that difficulty?
-
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

References:

Rondilla, Aida H., et. Al, Technology and Livelihood Education: Cookery: Volume II. Philippine
Copyright © 2016 by Adriana Publishing CO., Inc.

ASEAN 2013 Trainee Manual: Prepare vegetables, eggs and farinaceous dishes.

Professional Cooking 7th Edition. Copyright © 2011, 2007, 2003, 1999 by John Wiley & Sons,
Inc.

Eggs 101: Learn how to prepare, cook and enjoy your favorite classic egg dishes. www.eggs.ca

PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES-

13
KATHRYN C. EUGENIO