Q1-Module-Cookery 10

DEPARTMENT OF EDUCATION
REGION III
Division of City of San Fernando
PAMPANGA HIGH SCHOOL
PHS Blvd., Brgy. Lourdes, City of San Fernando, Pampanga
Tel. No. (045) 961-4261 website: www.pampangahigh.school
HOME ECONOMICS DEPARTMENT

SELF INSTRUCTIONAL PACKETS (SIPacks)
COOKERY 10
Quarter 1 - Week 2 (Day 6-7)
Content Standard: The learners demonstrate an understanding preparing and
cooking egg dishes
Performance Standard: The learners independently prepare and cook egg dishes
Learning Competency: LO 1. Perform mise en place
Objectives: At the end of the lesson the students should be able to:
1. identify the tools, utensils and equipment needed in egg preparation;
2. describe the usage of the different tools, utensils and equipment needed in egg
preparation;
3. formulate the importance of different tools, utensils and equipment needed in egg
preparation .
Content:(Subject Matter) Tools, Utensils and Equipment needed in Egg preparation
Learning Resources:
a. References: Learning Module in Cookery 10, pages 54-55
b. Instructional Materials Pictures, power point presentation
Procedure:
NOTE:
• Use ONE WHOLE SHEET OF PAD PAPER in answering all given activities.
• Write your personal information in every piece of paper you are going to use.
All activities must be compiled and stapled upon submission.
A. Reviewing previous lesson or presenting the new lesson
Every particular task uses specific tools. For instance, in gardening we use garden tools,
in drafting we use drawing tools and in cooking we use cooking tools.
B. Establishing a purpose for the lesson
In this lesson you will learn the tools, utensils and equipment needed in egg preparation,
their uses and importance
C. Presenting examples/instances of the lesson - introduction of the lesson
Direction: Encircle the kitchen tools on

the picture.
Page 1 /Cookery 10
D. Discussing new concepts
Tools, Utensils and Equipment Needed In Egg Preparation

Kitchen Tools
1.Channel Knife – a small hand tool used generally in decorative works such as making
garnishes.
2.Colander – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic,
used to drain, wash or cook ingredients from liquid.
3.Offset spatula – a broad – bladed implement bent to keep the hand off hot surfaces. It is used
for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and
also used to scrape and clean griddles.
4.Pastry Brush – a small implement used to brush the surface of unbaked pastries or cookies
with egg white, egg yolk or glaze.
5.Rubber spatula or scraper – a broad flexible plastic or rubber scraper, that is rectangular in
shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from
the sides and fold in beaten eggs in batter or whipped cream.
6.Sieve – a screen – type mesh supported by a round metal frame used for sifting dry ingredients
like starch and flour.
7.Spoons: solid, slotted and perforated – large stainless spoons holding about 3 ounces used
for mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons
with holes in the bowl used to remove larger solid particles from liquids.
8.Wire whip or Whisk – a device with loops of stainless steel wire fastened to a handle. It is used
for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
Kitchen Utensils
1.Egg Poacher – A miniature Bain Marie with an upper dish containing indentations each sized to
hold an egg or contains separate device for poaching.
2.Omelet Pan – a heavy-based frying usually of cast iron or copper, with rounded sloping sides
used exclusively for omelets and never washed after used but cleaned with absorbent paper.
3.Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking ingredients
such as flour and sugar
4.Measuring spoon- used to measure an amount of an ingredient, either liquid or dry, when
cooking. Measuring spoons may be made of plastic, metal, and other materials.
5.Sauce pan- deep cooking pan with a handle used primarily for cooking sauce.
6.Mixing bowl - these containers have smooth, rounded interior surfaces with no creases to
retain some mixture and is used for mixing ingredients.
Kitchen Equipment
1.Oven - a chamber or compartment used for cooking, baking, heating, or drying.
2.Electric mixer - A hand-held mixer which usually comes with various attachments including a
whisk attachment for whisking cream, batters and egg whites, and sugar.
3.Refrigerator - a kitchen appliance where you store food at a cool temperature.
Page 2 /Cookery 10
E. Continuation of the discussion of new concepts
• Why is it important to know the different kitchen tools, utensils and equipment in
preparing egg dishes?
F. Developing Mastery
Activity 1
Identification: Identify the following pictures. Write your answers on your pad paper.
1._______________ 2._______________ 3._______________ 4.______________
5._______________ 6._______________ 7._______________ 8.______________
9._______________ 10._______________ 11._______________ 12.______________
13._______________ 14._______________ 15._______________
Activity 2
Describe the following tools, utensils and equipment.
1. Measuring cup-
2. Sauce pan-
3. Mixing bowl-
4. Pastry brush-
5. Colander-
6. Sieve-
7. Whisk-
Page 3 /Cookery 10
8. Egg poacher-
9. Electric mixer-
10. Measuring spoon-
G. Finding practical applications of concepts and skills in daily living
Visit your kitchen. Write as many kitchen utensils/tools/equipment that can be found and state its
use. Write your answers in your pad paper.
H. Making generalizations and abstractions about the lesson
In our present situation, how will you apply the knowledge you’ve gained in our lesson?
Write your answer on your answer sheet.
I. Evaluating learning
Multiple Choice.
Directions: Read each question carefully. Write the letter of your answer on your answer sheet.
1. It is a small hand tool used generally in decorative works such as making garnishes.
A. Bread knife C. Channel knife
B. Butcher knife D. Paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to
drain, wash or cook ingredients from liquid.
A. Canister C. Mixing bowl
B. Colander D. Soup bowl
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and
the likes and also used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten
eggs in batter or whipped cream.
A. Paring knife C. Wire whisk
B. Rubber spatula D. Wooden spoon
5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients
like starch and flour.
A. Colander C. Sieve
B. Funnel D. Skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending,
mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
A. Fork C. Spoon
B. Knife D. Whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an
egg or contains separate device for poaching.
A. Egg Poacher C. Frying pan
B. Double boiler D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.

A. Blender C. Mixer
B. Burner D. Oven
9. It is used for mixing creams, butter and for tossing salads.

A. Electric mixer C. Wire whisk
B. Serving spoon D. Wooden spoon
Page 4 /Cookery 10
10. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and
white beans in lesser time.
A. Double boiler C. pressure cooker
B. Frying pan D. rice cooker
J. Additional activities for application or remediation
Draw the kitchen tools found on your kitchen and give their use. Write your answer on your
answer sheet
Prepared and Submitted by:
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 5 /Cookery 10
REGION III

COOKERY 10
Quarter 1 - Week 2 (Day 8-9)
Content Standard: The learners demonstrate an understanding

preparing and cooking egg dishes
Performance Standard: The learners independently prepare and cook egg
dishes
Learning Competency: Competency 1.1 – Egg’s Components and Nutritive
Value
Objectives: At the end of the lesson the student should be able to:
1. identify the physical structure and composition of egg;
2. demonstrate understanding about the nutritive value of egg;
3. examine the freshness of egg.
Content:(Subject Matter) Physical Structure and Composition of the egg
Learning Resources:
b. Instructional Materials Pictures, egg, power point presentation
Procedure:
NOTE:
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its
presence in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or
may be combined with other ingredients to produce another dish. In baking, egg acts both as an
emulsifier and leavener.
In this lesson you will learn the physical structure and composition of egg, analyze and list
down the physical structure and composition of egg and name the nutritive value of egg
• What do you eat for breakfast?

• Why do you eat eggs?
Page 6 /Cookery 10
D. Discussing new concepts black and white
Physical Structure and Composition of Eggs

We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk, but a
closer scrutiny reveals a much more detailed structure of an egg.
Structure
1. Shell. The egg’s outer covering, the shell, accounts for about 9 to 12 % of its total
weight depending on egg size. The shell is the egg’s first line of defense against
bacterial contamination.
2. Air cell. This is the empty space between the white and shell at the large end of the
egg which is barely existent in newly laid egg.
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. The more prominent the chalazae the
fresher is the egg.
5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center
of the yolk. The germinal disc is barely noticeable as a slight depression on the
surface of the yolk. When the egg is fertilized, sperm enter by way of the germinal
disc, travel to the center and a chick embryo starts to form. Since table eggs are not
fertilized, this is not as easy to recognize as when the egg is fertilized.
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 yolk or the yellow to yellow- orange portion makes up about 33% of the
liquid weight of the egg. The egg yolk is formed in the ovary.
Page 7 /Cookery 10
Nutritive Value of Egg

Egg is indeed one of nature’s complete food. It contains high quality protein with all the
essential amino acids, all of the vitamins except vitamin C, and many minerals. Egg products are
particularly good for fortifying food low in protein quality. Except for mother’s milk, eggs provide
the best protein naturally available. Egg protein is often used as a reference standard for
biological values of their proteins.
Nutrient Content of a Large Egg

Calories Folate
Protein Vitamins a, b, c, d & e
Carbohydrates Iron
Fat Zinc
Cholesterol Calcium
Choline Sodium
Riboflavin Magnesium
Potassium
Egg quality
Egg quality has two general components: shell quality (exterior quality) and interior egg
quality. Interior egg quality has direct bearing on the functional properties of eggs while shell
quality has direct influence on microbiological quality.
Egg Grading. 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.
Egg Size. Several factors influence the size of the egg: breed, age of hen, weight, feed
and environmental factors. Native chickens have much smaller eggs than commercial
breeds. Some commercial breeds have bigger eggs than others. Of the same breed, new
layers tend to have smaller eggs compared to older hens. Pullets that are significantly
underweight at sexual maturity will also produce small eggs. Better fed hens lay larger
eggs than underfed ones. The environmental factors that lead to smaller eggs are heat,
stress and overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee.
Medium, Large, and Extra Large are the sizes commonly available.
Philippine Standard of Quality for Chicken Eggs
Quality Factor A B C D
Moderatel
Moderately stained y stained
Clean Clean
Unbroken Unbroken
Shell Unbroken Unbroken
Slightly abnormal May be
Normal shape Normal shape
shape abnormal
shape
Depth of
Depth of 0.3cm Depth of 0.5cm Depth of 1.0 cm or
1cm
or less or less less
Air Cell May be
Practically Practically May be loose or
loose or
regular regular bubbly
bubbly
Page 8 /Cookery 10
May be
weak and
watery
Clear
Clear Clear Small clots
Reasonably
Firm May be slightly or spots
Egg White Firm
72 Haigh units weak may be
60 - 71 Haugh
or higher 31-59 haugh units present
units
Less than
31 Haugh
units
Outline
may be
Outline may be
well
well defined. May
defined.
Outlined Outline fairly be slightly
May be
defined well defined enlarged and
enlarged
Egg Yolk Round and firm Round and firm flattened.
and
Free from Free from Practically free
flattened.
defects defects from defects. May
May have
have embryonic
embryonic
development
developme
nt
The appearance of the egg, as influenced by severity of defects, is important for
consumer appeal. Egg shells are evaluated on the basis of cleanliness, shape, texture, and
soundness.
The unit for describing egg freshness, based on the thickness of the albumen is called
Haugh unit with a symbol of HU named before Raymond Haugh in 1937.
Activity 1
Identification: Identify the parts of the egg. Choose your answers from the box.
Membranes Shell Germinal Disc Yolk Egg
Albumen/Egg white Chalaza Air cell
_______________1. This is the empty space between the white and shell at the large end of the
egg which is barely existent in newly laid egg.
_______________2. This is the entrance of the latebra, the channel leading to the center of the
yolk.
_______________3. The egg’s outer covering, accounts for about 9 to 12 % of its total weight
depending on egg size.
_______________4. 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. The yellow to yellow- orange portion makes up about 33% of the liquid
weight of the egg.
_______________6. Is indeed one of nature’s complete food.
_______________7. It is also called egg white, accounts for most of an egg’s liquid weight, about
67%.
Activity 2
Draw a large egg and write all the nutritive values inside.
Activity 3
Get one egg. Check the freshness of the egg using the table Philippine Standard of Quality for
Chicken Eggs. Describe your findings
Page 9 /Cookery 10
Activity 4
Minute to Write It
Directions: In your pad paper write whether you agree or disagree
to the following statements and justify your answer.
1. Egg is a complete food.

2. Egg is composed of the shell, egg white and egg yolk.
The parts of the egg are shell, albumen, chalaza, membranes, germinal disc, yolk and air
cell. Eggs are rich in vitamins and nutrients such as Calories, Folate, Protein, Vitamins a, b, c, d &
e, Carbohydrates, Iron, Fat, Zinc, Cholesterol, Calcium, Choline, Sodium, Riboflavin
Magnesium, Potassium.
Directions: Read each question carefully. Choose the letter which corresponds to the correct
answer and write it in your test notebook.
1. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight depending
on egg size.
A.Chalaza C. Shell
B.Germinal disc D. Yolk
2. This is the entrance of the latebra, the channel leading to the center of the yolk.
A.Chalaza C. Shell
3. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of
the egg.
A.Chalaza C. Shell
4. Eggs contains almost all of the vitamins except:
A. Calories C. Iron
B. Fat D. Vitamin C
5. One of nature’s complete food.
A. Egg C. nutrients
B. Yolk D. Shell
Get one real egg and examine the parts.
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 10 /Cookery 10
REGION III

COOKERY 10
Quarter 1 - Week 2 (Day 10)
Content Standard: The learners demonstrate an understanding preparing and cooking

egg dishes
Learning Competency: Competency 1.2 - Prepare Ingredients According To Standard
Recipes
1. identify ingredients according to standard recipes;
2. prepare ingredients according to standard recipes.
Content:(Subject Matter) Prepare Ingredients According To Standard Recipes
Learning Resources:
b. Instructional Pictures, desktop/laptop/smartphone, recipes
Materials
Procedure:
NOTE:
We used egg as food, aside from this what are their other uses?

In this lesson you will prepare ingredients according to standard recipes
Picture Parade: Different Methods of cooking eggs
Scrambled Egg Boiled Egg Baked Egg
Plain Rolled Omelet Fried Egg Poached Egg
Page 11 /Cookery 10
SCRAMBLED EGGS
Tools/Equipment Needed:
Stainless bowl
Fork or egg beater
Sauté pan, steam kettle or tilting skillets
Ingredients Needed:
30 Eggs
1 tbsp. /15g salt
1 tsp/2g ground pepper
5 floz. /50ml water or milk (optional)
2 ½ floz. /75 ml clarified butter or oil
Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt and
pepper.
3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium heat and add butter or
oil, tilting the pan to coat the entire surface. The pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or wooden spoon until the
eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.
PLAIN ROLLED OMELET

Small bowls
Sauté pan
Fork
Ingredients Needed:
30 eggs
1tbsp/15g salt
1tsp/2g ground pepper
5fl oz. /150 ml water, stock, milk, or cream (optional)
2 ½ fl.oz. /175 ml, as needed clarified butter or oil
Procedure
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and season with salt and pepper. Add the liquid, if using.
3. Heat a nonstick omelet pan over high heat and add the butter or oil, tilting the pan to coat
the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with the back of the fork or
wooden spoon.
5. Move the pan and the utensil at the same time until the egg mixture has coagulated
slightly. Smooth the eggs into an even layer.
6. Let the egg mixture finish cooking without stirring.
7. Tilt the pan and slide a fork or a spoon around the lip of the pan, under the omelet, to be
sure it is not sticking. Slide the omelet to the front of the pan and use a fork or a wooden
spoon to fold it inside to the center.
8. Turn the pan upside down, rolling the omelet onto the plate. The finished omelet should be
oval shaped.
Page 12 /Cookery 10
Notes: Options for filling an omelet: A pre-cooked filling may be added to the eggs after they have
been smoothed into an even layer and before the omelet is rolled. Alternatively, the rolled omelet
can be slit open at the top, and a pre-cooked filling can be spooned into the pocket.
To give the omelet, additional sheen, rub the surface lightly with butter.
A perfect omelet is fluffy, moist and tender, soft in the center, yellow in color with no brown
at all or just a hint of it, oval in shape, and all in one continuous piece
Baked Eggs
Baked eggs are also quick and easy to prepare.
1. Place a little butter in a custard cup. Put the cup in 1750C (3500F) oven until the butter
melts.
2. Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a little
milk.
3. Bake 15 to 20 minutes or until the egg white is set.
• Prepare a project plan
• Choose one of the recipes presented that you want to prepare
• Take a picture of yourself while preparing and of your finish product
• Rubrics will be posted for assessment
• Evaluate the learners output based on rubric
In our present situation, why is it important to know the different ways of cooking eggs?
Write a brief paragraph about your experience in preparing the egg dish.
Output will be assessed based on the rubric
Dimension Excellent Very Satisfactory Satisfactory Needs Improvement No attempt Points
(4 pts.) (3 pts.) (2 pts.) (0)
Earned
1. Use of tools and Uses tools and Uses Uses tools and Uses tools and No attempt
equipment equipment correctly tools and equipment equipment correctly equipment
and correctly and but incorrectly and
confidently at all confidently less confidently less confidently
times most of the times sometimes most of the time
2. Application of Manifests very clear Manifests Manifests Manifests less No attempt

procedures understanding of the Clear understanding understanding of the understanding of the
step- by-step of the step- by-step step-by-step step- by- step
procedure procedure procedure but procedure seeking
sometimes seeks clarification most
clarification of the time
3. Safety work Observes safety Observes safety Observes safety Not observing No attempt
habits precautions at all precautions most of precautions safety
times the time sometimes precautions most of
the time
4. Final Output Output is very Output is very Output is presentable Output is not so No attempt
presentable and taste presentable and taste and taste is little presentable and taste
exceeds the meets the standard below the standard. is not within the
standard. standard.
5. Time Work completed Work Work completed Work completed No attempt
management ahead of time completed within
allotted time
Aside from the recipe that you prepared, try to experience cooking other egg recipes.
WILMA L. BASCO ODESSA MANIACUP
ANNETH S. MONREAL VELVET RIÑON
Page 13 /Cookery 10
REGION III

COOKERY 10
Quarter 1 – Week 3 (Day 11)

cooking egg dishes
Learning Competency: Competency 2.1 – Prepare and Cook Egg Dishes

1. identify the market forms of eggs;
2. describe the market forms of eggs;
3. formulate the importance of knowing the market forms of eggs.
Content:(Subject Matter) Market Forms of Eggs
Learning Resources:
a. References: Learning Module in Cookery 10, pages 64
b. Instructional Materials Pictures, internet connection, laptop/desktop/smartphone
Procedure:
NOTE:
• What do you eat for breakfast?

• Why do you eat eggs?
• What egg dishes do you often eat?
In this lesson, you will identify, describe and formulate the importance of the market forms of eggs.
C. Presenting examples/instances of the lesson
•
•
• ?
What can you say about the picture?
Page 14 /Cookery 10
Market Forms of Egg

There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks), and
frozen (whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36 pieces.
2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of whole eggs with
extra yolks and whites.
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried eggs are
used primarily as ingredients in food industry.
• Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes
include a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks.
.
• Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts,
where the traditional recipe may have indicated that the eggs should be raw. These
products generally are available in liquid or frozen form.
• Frozen egg products on the other hand are used as ingredients by food processors.
Products containing egg yolk usually have salt, sugar or corn syrup added to prevent
gelation or increased viscosity during freezing. They are packed in 30-lB.containers and in
4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.
• Dried powdered eggs are also sold and may be useful for some baked goods or in certain
circumstances. For food service use, they are generally sold in 6-oz. pouches, and 3-
lB.and 25-lB.poly packs.
• Egg substitutes may be entirely egg-free or may be produced from egg whites, with dairy
or vegetable products substituted by yolks. These substitutes are important for people with
reduced-cholesterol diet requirement.
Activity 1
Identification: Identify the Market Forms of Eggs
1. _________________ 2. _______________ 3. __________________
__________________ 4. They are made of high quality fresh eggs

__________________5. It may be purchased individually, by dozen or in trays of 36 pieces.
__________________6. Their whites are used for preparing meringue
Page 15 /Cookery 10
Activity 2
True or False: Write True if the statement is correct and write False if the statement is incorrect.
__________1. Egg substitutes may be entirely egg-free or may be produced from egg whites, with
dairy or vegetable products substituted by yolks.
__________2. Fresh egg products on the other hand are used as ingredients by food
processors.
_________3. Pasteurized eggs are used in preparations such as salad dressings, eggnog, or
desserts, where the traditional recipe may have indicated that the eggs should be
raw.
__________4. Fresh eggs are also sold and may be useful for some baked goods or in certain
circumstances.
__________5. Products containing egg yolk usually have salt, sugar or corn syrup added to
prevent gelation or increased viscosity during freezing
Activity 3
Identification: Classify the following whether fresh, frozen or dried eggs
__________1. Scrambled eggs, thawed before use

__________2. Hard boiled egg
__________3. Meringue
__________4. Soft boiled egg
__________5. Used as ingredients in food industry
__________6. Pasteurized eggs
__________7. Excellent for use in baking
__________8. Salad dressings
__________9. Desserts
__________10. Eggnog
Activity 4
Fact or Bluff: Write Fact if the statement is correct and write Bluff if the statement is incorrect.
__________1. Fresh Eggs or shell eggs may be purchased individually, by dozen
or in trays of 36 pieces.
__________2. Pasteurized eggs are seldom used
__________3. Frozen Eggs are made of high quality fresh eggs.
__________4. Egg substitutes are important for people with reduced-cholesterol
diet requirement.
__________5. Dried powdered eggs are also sold and may be useful for some
baked goods or in certain circumstances.
Eggs are available in the market in three forms namely: fresh, dried and frozen. Fresh Eggs or
shell eggs may be purchased individually, by dozen or in trays of 36 pieces. Frozen Eggs are
made of high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites.
Dried Eggs are seldom used. Their whites are used for preparing meringue.
Page 16 /Cookery 10
Multiple Choice: Read each question carefully. Choose and encircle the letter which corresponds
to the correct answer.
1. Which of the following market forms of egg are seldom used?
a. Fresh b. frozen c. dried
2. What market forms of egg is purchased in the shell and are widely sold individually, in
dozens or trays of 36 pieces.
3. What market forms of egg is used for preparing meringue?

4. What market forms of egg are pasteurized?

5. Which among the market forms of egg are not sold directly to consumers?
Ask your mother, if what are the recipes that she cooked using eggs?
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 17 /Cookery 10
REGION III

COOKERY 10
Quarter 1 – Week 3 (Day 12-13)

cooking egg dishes
Learning Competency: Competency 2.2 – Prepare and Cook and Egg dishes
1. identify the uses of eggs in culinary arts;
2. describe the uses of eggs in culinary arts;
3. choose examples of egg products;
4. value the usage of eggs in culinary arts.
Content:(Subject Matter) Uses of eggs in Culinary Arts
Learning Resources:
Procedure:
NOTE:
Picture Analysis: Analyze the picture as to what market form of egg is being shown.
____________________ ____________________ ____________________
In this lesson, you will identify, describe and tell the importance of knowing the uses of
eggs in culinary
Page 18 /Cookery 10
• Can you identify the pictures?

• What ingredient do you think they have in common?
• Why do you think eggs are necessary in this specific recipes?
Uses of Eggs in culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or
accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist
heat, with or without oil, as simply or as elaborately as one’s inclination for the moment. Indeed it
can be eaten anywhere.
Uses of Egg
1. Cooked and served “as is”, e.g.
• in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes simmering)
• poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
• fried – keep low to moderate temperature
• scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases
coagulation point
• omelet
2. Eggs as emulsifier
• Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an
emulsifying agent; both are phosphoproteins containing polar and non-polar ends such
that the polar end holds water while the non-polar end holds the fat, thus, prevent oil
droplets in suspension from coalescing.
3.As binding, thickening agent, and gelling agents

• Eggs are useful as binding, thickening and gelling agents because they contain proteins
that are easily denatured by heat
• Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
• Addition of sugar, raises coagulation temperature producing softer, weaker gel
• Softer gel is produced with the addition of scalded milk and acid
• In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which
can produce a porous custard
• Soft custards are produced by constant stirring.
4. As foam
• When egg is beaten albumen is denatured, air is incorporated as white is stretched into
thin films
• With continued beating, the air cells are subdivided and volume is increased
• Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are formed. The
egg proteins collect at the air/liquid interface of the air bubble and undergo
surface denaturation.
- If whole eggs or only egg yolks are used, the color becomes pale yellow with
Page 19 /Cookery 10
- continued beating; volume is increased (but not as much as when only whites are
used); no surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce and
foam breaks.
- The same changes occur when the foam is allowed to stand too long.
- Maximum stability is reached at soft stage while maximum volume attained is at
stiff stage
- Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam becomes whiter;
soft peaks are formed when beater is lifted
C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and
glossy
D. dry – moistness and glossiness disappear; specks of egg white are seen
• Factors to be considered in foam formation (leavening agent)

a. Beating time and temperature: as the time of beating increases, both volume
and stability of the foam increases initially, then, decreases; white can be
beaten/whipped more readily at room temperature than at refrigerator
temperature – refrigerated eggs are more viscous, thus, hard to beat/whip.
b. Eggs beaten at room temperature whip better resulting in bigger volume and
finer texture.
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but
when added too early, delay foam formation (reduced volume) thus, increases
the time necessary for beating
f. Sugar also increases the stability of foams but delays foams formation
(reduced volume), thus, it should be added after foaming has started and soft
peaks are formed; sugar retards the denaturation of egg white
g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovumucin
j. Dilution of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in meringues, syneresis occurs.
k. Applications of foam in cookery
• as leavening e.g. in angel cake, sponge cake, chiffon cakes
• as meringue, e.g.
(a) soft meringue for topping of cream, chocolate, or lemon pie, requires a
proportion of two tablespoons sugar per egg white
(b) hard meringue for confections, base of fruit pies or Sans Rival Cake,
requires a proportion of ¼ cup sugar per egg white
• structural and textural agent – tenderness and fluffiness to products, e.g.
fluffy or foamy, soufflé, divinity, foam cakes, popovers
5. As coloring and flavoring agent
Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
Page 20 /Cookery 10
Activity 1
Identification: Identify the uses of eggs in the following statement.
_______________1. In the shell, poached, fried, scrambled and omelet

_______________2. When egg is beaten albumen is denatured, air is incorporated as white is
stretched into thin films
_______________3. Lecithin and lysolecithin are responsible for the remarkable ability of egg
yolk to act as an emulsifying agent
_______________4. Using whole egg requires lower coagulation temperatures resulting in a
stiffer gel
Activity 2
Match the descriptions in column A with the examples in column B. Write the letter of the correct
answer on the space provided before each number.
Column A Column B
_____1. Eggs cooked and served in a shell a. pastry
_____2. Eggs as emulsifier b. balut
_____3. Eggs as binder c. century eggs
_____4. Eggs as thickening agent d. palabok
_____5. Eggs as gelling agent e. soup
_____6. Eggs as coloring agent f. mayonnaise
_____7. Eggs as leavening agent g. hard boiled egg
_____8. Eggs as garnishes h. breads
_____9. Eggs as foam i. custard
_____10. Egg products j. meatballs
_____11. Preserved k. cake
Activity 3
Choose different examples of egg products from the box below.
Balut Lomi Century Embutido

Leche flan Pidan Salted egg Pancake
Pickled Penoy Lumpia Morcon

Activity 1
Identify the uses of eggs in the following pictures.
___________________ _______________________ ____________________
___________________ _______________________ ____________________
Page 21 /Cookery 10
______________ _______________ _________________ _________________
Activity 2
True or false: Draw if the statement is correct and draw if the statement is incorrect.
__________1. Addition of sugar delays coagulation.

__________2. With continued beating, the air cells are subdivided and volume is decreased
__________3. Addition of soda increases stability and volume
__________4. At high temperature, the gel toughens. This explains why the white becomes an
opaque mass when cooked at a temperature of 620C. For egg yolk, coagulation
starts at 650C.
__________5. Foam is formed when the albumen surrounds a colloidal system of air bubbles
__________6. Eggs beaten at room temperature whip better resulting in bigger volume and finer
texture
__________7. Eggs are not useful as binding, thickening and gelling agents because they
contain proteins that are easily denatured by heat
__________8. Acids decreases the stability of foams, but when added too early, delay foam
formation (reduced volume) thus, increases the time necessary for beating
__________9. Addition of salt increases quality of the foam
__________10. Softer gel is produced with the addition of scalded milk and acid
In Culinary, eggs are used and cooked as, as emulsifier, as binding, thickening and gelling
agent, as foam and as coloring and flavoring agent. Examples of egg products are balut, pidan,
century eggs and pickled eggs.
Direction: Identification: Identify the following.
_______________1. Using whole egg requires lower coagulation temperatures resulting in a
stiffer gel
_______________2. Lecithin and lysolecithin are responsible for the remarkable ability of egg
yolk to act as an emulsifying agent
_______________3. It is produced with the addition of scalded milk and acid
_______________4. Whole eggs or egg yolk require more beating to produce a good foam
_______________5. Soft custards are produced by constant stirring.
_______________6. With continued beating, the air cells are subdivided and volume is
increased
_______________7. Dilution of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in meringues, syneresis occurs
_______________8. In cooking custards, Bain Marie, double boiler or steamer is used to avoid
boiling which can produce a porous custard
_______________9. Fried eggs are cooked in low to moderate temperature
_______________10. Cooked in the shell: soft cooked or hard cooked

Ask your mother, if what are the recipes that she cooked using eggs?
Prepared by:
WILMA L. BASCO ANNETH S. MONREAL VELVET RIÑON ODESSA MANIACUP
Page 22 /Cookery 10
REGION III

COOKERY 10
egg dishes
Learning Competency: Competency 2.2 – Prepare and Cook and Egg dishes
1. define Occupational Health and Safety;
2. identify the different good OHS Practice;
3. prevent hazard and risk in the workplace;
4. know the ways on how to avoid hazard.
Content:(Subject Matter) Occupational Health and Safety
Learning Resources:
Procedure:
NOTE:
Picture Analysis: Analyze the picture as to what egg recipe is being shown.
______________________ _______________________ _______________________
In this lesson you will learn Occupational Health and Safety, Good OHS practice and the
different hazards and risk in the workplace
Page 23 /Cookery 10
• Think of a possible situation on what

will happen on this picture?
• What do you think will happen if you
pass here without noticing the spilled
water on the floor?
• What did you notice?
Occupational Health and Safety (OHS)

Occupational Health and Safety (OHS) is a cross-disciplinary area concerned with
protecting the safety, health and welfare of people engaged in work or employment. Knowing
OHS is essential to minimize the hazards and risks not only to students, trainers and other
people within the training institution but also to others who will be affected
.
Good OHS Practice

1. Disaster Plan - there should be plan in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to ensure that
there is minimum risk to archive material or staff. It should be kept free of food and
drinks, harmful contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
Personal Protective Equipment (PPE)
Basic Food Microbiology

Certain microscopic organisms, such as bacteria, are able to invade the human
body and cause illness and sometimes death. Because contaminated foods are the
major sources of organisms transmitted to people, it is essential that food
production must have a clear understanding of food microbiology and the conditions
involve in it.
What is food borne illness? Food borne infection? Food borne intoxication?
Food-borne illness is a disease that is carried and transmitted to people by
food. Food-borne infection is a disease that results from eating food containing
harmful micro-organism.
Food-borne intoxication is a disease that results from eating food containing
toxins from bacteria, molds or certain plants or animals.
The common causes of outbreaks of food borne illness are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
Page 24 /Cookery 10
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked food through improperly cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.
Aside from food safety we should also be aware of the different hazards in our
workplace such as kitchen hazards, electrical hazards and others. To avoid or
control these kind of hazards the following should be observed:
1. Use caution when working around hot oil.

2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided for your use
while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents when oil is
cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease-cutting solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.
12. Do not overfill or pour excessive amount of frozen fries into deep fryer at one time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers recommended cooking temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.
Activity 1
Identification: Identify the following. Write your answers on your answer sheet.
________________1. It is a cross-disciplinary area concerned with protecting the safety, health

and welfare of people engaged in work or employment
________________2. It is a disease that results from eating food containing harmful micro-
organism.
________________3. There should be plan in place to deal with any emergency
________________4. It is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals
________________5. It is a disease that is carried and transmitted to people by food.
Activity 2
True or False: Draw a if the statement is correct and draw a if the statement is
incorrect.
_____1. Work closely to hot fryers when the floor is wet.
_____2. Use gloves, scrapers, and other cleaning tools with handles.
_____3. Do not overfill or pour excessive amount of frozen fries into deep fryer at one time
_____4. Observe all safety procedures and wear all protective equipment provided for your use while
preparing hot items
_____5. Keep on reaching over or climbing on top of fryers and other hot surfaces.
Page 25 /Cookery 10
_____6. Use caution when working around hot oil.
_____7. Overfilling causes excessive splashing and bubbling over of hot oil.
_____8. Keep stove surfaces unclean to prevent grease flare-ups.
_____9. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
_____10. Move or strain hot oil containers while it’s hot.
_____11. Extinguish hot oil/grease fires by using a class K fire extinguisher.
_____12. Do not spill water or ice into hot oil as this may cause a flare-up.
_____13. Wear non slip-resistant shoes. Floors should be cleaned often with grease-cutting solutions.
_____14. Do not overheat the oil; use only manufacturers recommended cooking temperatures.
_____15. Use the correct grease level and cooking temperatures for your deep fryer.
• How can we prevent hazard and risk in the workplace?

• Why is it important to observe safety hazards and risks in the kitchen?
It is our duty and responsibility to make sure that our workplace is safe. Occupational Health and
Safety can help in reducing the illness, accidents and other situations making sure that we are
healthy and safe to work.
OHS is just as important in schools as any other workplace. Schools that have good OHS
practices can inspire others to strive for similar outcomes.
Yes or No: Write Yes if the statement is correct and write No if it is incorrect. Write your answer
on your answer sheet.
_____1. Keep personal belongings out of the working area.
_____2. Make unnecessary habits while working like roaming around, running and playing sharp
tools.
_____3. Handle instruments carefully.
_____4. Let the floor and any surfaces unclean and leave the working area.
_____5. Unplug all the unused appliances before leaving.
How do you apply safety hazard and risk on your kitchen?

WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 26 /Cookery 10
REGION III

COOKERY 10
egg dishes
Learning Competency: Competency 3.1 – Present Egg dishes
1. explain the ways to present food like a chef;
2. select suitable plates according to standards;
3. present egg dishes according to standard.
Content:(Subject Matter) Seven Simple Ways to Present Food like a Chef
Learning Resources:
a. References: Learning Module in grade 10 Cookery, pages 84-87
b. Instructional Materials Pictures, desktop/laptop/smartphone/internet connection
Procedure:
NOTE:
A.Reviewing previous lesson or presenting the new lesson

Identification: Identify the following.
_____1. is a cross-disciplinary area concerned with protecting the safety, health and welfare
of people engaged in work or employment.
_____2. is a disease that results from eating food containing toxins from bacteria, molds
or certain plants or animals
_____3. is a disease that is carried and transmitted to people by food.
_____4. is a disease that results from eating food containing harmful
micro-organism.
_____5. there should be plan in place to deal with any emergency.
B.Establishing a purpose for the lesson
In this lesson, you will learn another lesson in preparing egg dishes which is always a part of
serving food wherein you can select and explain suitable plates for presenting food according to
standards.
C.Presenting examples/instances of the lesson
Taste is not the only way to motivate diners to eat but the sense of sight and smell, the use of
colors, shapes and texture. In presenting egg dishes there are some ways to plate it like a chef.
Page 27 /Cookery 10
D.Discussing new concepts
Seven Simple ways to present food like a chef
1. Set the table properly. Your day-to-

day meals might be free-for-all, but if
you’ve got guests coming over, it’s
nice to have the knives and forks in
the right places.
2. Choose your plates wisely. Make sure

your serving plates are big enough to
let each food item stand out, but small
enough that the portions don’t look
tiny.
3. Read the clock! A fool proof way

to arrange food on a plate is to 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, if you remember that
vegetables should cover about half of
the plate, starch one fourth, and
protein one fourth.
4. Just like with centerpieces, it’s good

to have a little bit of height, but don’t
overdo it or your guests won’t know
how to proceed! If you 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. Be odd. Don’t be strange, but things

generally look more interesting when
they’re in sets of odd numbers, rather
than even numbers.
6. Play with color and texture. Even if

you’re just serving Tomato Soup and
Grilled Cheese Sandwiches, a green
paper napkin can make this simple
meal look really special!
Page 28 /Cookery 10
7. Play with Height. This Chicken Stir-fry
with Broccoli looks more interesting
because of the high mound of rice
sitting next to it
8. Garnish appropriately. Don’t lose sight

of the recipe you made in the first
place! Any garnish on the plate should
be edible and should enhance the
flavor of the main dishes. Grilled
salmon might be served with a lemon
wedge, for example. Garnishes, like
the cut-up fruit with the fried egg
below, are also a great way to add
color or texture.
E.Continuation of the discussion of new concepts
From the following pictures select the ways of plate presentation that explains the given points
from the above guidelines.
_________________________ __________________________
_________________________ __________________________
_________________________ __________________________
Page 29 /Cookery 10
_________________________ __________________________
F.Developing Mastery
• Why do you plate egg dishes like a chef?
• How do you present food like a chef by following the guidelines? Cite at least two
examples.
G.Finding practical applications of concepts and skills in daily living

• Make a good presentation of egg dishes by applying the guidelines explained from the
lesson.
• Maybe a drawing or illustration or cite examples of your own which you prepare to do at
home.
H.Making generalizations and abstractions about the lesson

• Why is it important to present food like a chef?
I.Evaluating learning
From the pictures below select the different ways in presenting cooked eggs according to
standards.
1. 2. 3.
__________ __________ ____________
4. 5.
____________ _____________
J.Additional activities for application or remediation

What are the different techniques in presenting egg dishes attractively?
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 30 /Cookery 10
REGION III

COOKERY 10
egg dishes
1. present egg dishes hygienically and attractively using suitable garnishing and side dishes
sequentially within the required time frame;
2. identify different techniques in presenting egg dishes attractively;
3. follow hygienic practices while working in presenting suitable garniture.
Content:(Subject Matter) Present Egg dishes attractively
Learning Resources:
a. References: Learning Module in Grade 10 Cookery, pages 88-90
b. Instructional Materials Pictures, laptop/desktop/smartphone, internet connection
Procedure:
NOTE:

Food presentation is just as essential to the success of a dish as its taste and flavour. The way
the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how
your room looks when it’s messy and how it looks when you clean it up, the same ingredients,
different results. It is just as true with food presentation and how the elements are arranged on
the plate
In this lesson, you will learn how to present egg dishes hygienically and attractively using suitable
garnishing and side dishes sequentially within the required time frame, different techniques in
presenting egg dishes attractively and the hygienic practices while working in presenting suitable
garniture.
• Look at the pictures. Can you identify?

• What can you say about the pictures?
• How do they differ from one another?
Page 31 /Cookery 10
Different Techniques in Presenting Egg Dishes Attractively
Scrambled eggs and bun on Boiled eggs on white plate Scrambled eggs with herbs
a plate with cereal bread with garnish
Fried egg with bacon and Egg in a sandwich Hard boiled eggs in different
toasted bread sizes and shapes
Scrambled egg in Deviled eggs Stuffed eggs

Manhattan plate
Salad egg Poached egg Stir-fried eggs
Baked eggs Hard-boiled easter eggs Fried egg toppings
Soft-boiled egg Shaped poached eggs Baked eggs in potato bowls
Page 32 /Cookery 10
Before you start plating egg dishes attractively it is nice to have all the ingredients prepared
before you begin the actual plating process. Carefully place the ingredients, create art, focus on
balancing your protein, carbohydrates and vegetables to create a nutritionally balanced meal that
presentation should never overshadow as well as taste and flavors.
Identify the different techniques used in plating with the pictures below.
1. __________________ 2. ____________________ 3. ___________________
4.__________________ 5. ____________________ 6. ___________________
7.__________________ 8. ____________________ 9. ___________________
10. _________________

Prepare and present egg dishes by applying the techniques explained earlier. Show your work
through some pictures.
People eat with their eyes before their mouth so to overlooked creative presentation is not to be
neglected by a chef. Focus on presentation. Allow chef and diner to be both satisfied and fulfilled
of what they are both expecting.
• Does food plating and presentation actually matter?
Express your idea in actual food presentation of egg dishes.
Practice plating your egg dishes meal for breakfast
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 33 /Cookery 10
REGION III

COOKERY 10
Quarter 1 – Week 4 Day 18
egg dishes
1. rate the finished product using rubrics;
2. explain the dimensions for the performance level;
3. follow with strict compliance in using the scoring rubric.
Content:(Subject Matter) Evaluate the finished product
Learning Resources:
a. References: Learning Module in Grade 10 Cookery, page 98
b. Instructional Materials internet connection, laptop/desktop/smartphone
Procedure:
NOTE:

A rubric is typically an evaluation tool or set of guidelines used to promote the consistent
application of learning expectation
In this lesson, you will learn how to rate your finished products using a scoring rubric, explain the
dimensions for the performance level and follow strictly the evaluation process.

Rubrics are used as scoring instrument to determine grades. The degree to which learning
standards have been demonstrated or attained

Dimension P E R F O R M A N C E L E V E L
Very Needs
Excellent Satisfactory
Satisfactory Improvement No Attempt
(4 pts.) (2 pts.) Points
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools and Uses tools Uses tools and Uses tools and No attempt
tools and equipment and equipment equipment
equipment correctly and equipment correctly but incorrectly and less
confidently at all correctly and less confidently confidently most of
times confidently sometimes the time
most of the
times
Page 34 /Cookery 10
2. Manifests very Manifests Manifests Manifests less No attempt
Application clear clear understanding of understanding of
of understanding of understanding the step-by-step the step- by-step
procedures the step- by-step of the step- procedure procedure seeking
procedure by-step but sometimes clarification most of
procedure seeks the time
clarification
Works Works Works Works No attempt

independently independently independently independently but
with ease and with ease and with ease and with assistance
confidence at all confidence confidence from others most of
times most of the sometimes the time
time
3. Safety Observes safety Observes Observes safety Not observing No attempt
work habits precautions at all safety precautions safety precautions
times precautions sometimes most of the time
most of the
time
4. Final Output is very Output is very Output is Output is not so No attempt
Output presentable and presentable presentable and presentable and
taste exceeds and taste taste is little taste is not within
the standard. meets the below the the standard.
standard. standard.
management ahead of time completed ___(mins./hours/ ___(mins./hours/da
within allotted days) beyond ys) beyond
time
TOTAL POINTS
Rubric is an assessment tool and its main purpose is its ability to assess students’ performance or work.
Using the table given, reflect on your performance and rate your work using the scoring rubric
given

In everything we do we always have criteria to evaluate our standard of excellent in our job/task.
Rubrics identify the criteria used for rating and value scale they define each criteria similar to
what we have done above and that is from best to worse.

Rubrics are used to score students work.
Answer the following questions:
• What are rubrics?

• Why are they important?
• How rubrics are used for evaluation?
• What is your current view of rubrics?

Students are given rubrics so they can understand how their work will be evaluated and they can
self-assess prior to submission.
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 35 /Cookery 10
REGION III

COOKERY 10
egg dishes
1. identify and prepare the ingredients in cooking the different types of fried eggs;
2. prepare and cook the different types of fried eggs according to standard recipes;
3. follow the procedure in preparing and cooking the different types of fried eggs.
Content:(Subject Matter) Different types of fried eggs
Learning Resources:
a. References: Learning Module in Grade 10 Cookery, page 73-74
b. Instructional Materials internet connection, laptop/desktop/smartphone
Procedure:
NOTE:

To name the different types of fried eggs we have sunny side up, basted, over easy, over
medium and over hard
In this lesson, you will learn how to prepare and cook the different types of fried eggs as you will
do your own laboratory work, identify the ingredients in preparing and cooking and strictly follow
the procedure to achieve the standard quality of fried eggs
Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking
fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once).
Fried eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a
rich flavor and good appearance of the finished dish
D.Discussing new concepts.
Standard Qualities of Fried Eggs
1. White should be shiny, uniformly set, and tender, not browned, blistered or crisp at
edges.
2. Yolk should be set properly according to desired doneness. Sunny side-up yolks should
be yellow and well rounded. In other styles, the yolk is covered with a thin layer of
coagulated white.
3. Relatively compact, standing high. Not spread out and thin.
4. A fried egg should have a yolk covered with a thin film of coagulated egg white and still
Page 36 /Cookery 10
remain slightly fluid.
5. The egg white should be opaque, firm and tender, not chewy, crisp or brown.
6. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish yolk.
7. It will provide a fried egg with a slightly crispy, frilly edge; the white will be set and the
yolk soft and runny
TYPES OF FRIED EGGS
1. Sunny side up
Cook slowly without flipping until white is
completely set but yolk is still soft and yellow.
Heat must be low or bottom will toughen or
burn before top is completely set.
2. Basted
Do not flip. Add a few drops of water to pan
and cover to steam cook the top. A thin film
of coagulated white will cover the yolk which
should remain liquid.
3. Over easy
Fry and flip over. Cook just until the white is
just set but the yolk is still liquid.
4. Over medium
Fry and flip over. Cook until the yolk is
partially set.
5. Over hard
Fry and flip over. Cook until the yolk is
completely set.
Actual laboratory in your own kitchen at home. Prepare atleast two (2) types of cooked egg.
Video your actual preparation and cooking as you follow the above mentioned recipes.
o Prepare the tools and equipment
o Prepare the ingredients needed
o Follow the procedure religiously
Page 37 /Cookery 10
o Wear complete Personal Protective Equipment (PPE) and observe safety precaution
As a beginner, you need not to achieve the standard qualities of fried eggs right away but as you
practice to cook it as your breakfast meal you will attain it some time. As the saying goes,
practice makes perfect.
A good fried eggs has the desirable qualities such as glossy, moist, tender and soft, unbroken
yolk, firm and opaque white.
Dimension P E R F O R M A N C E L E V E L
Very Needs
Excellent Satisfactory
Satisfactory Improvement No Attempt
(4 pts.) (2 pts.) Points
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools and Uses tools Uses tools and Uses tools and No attempt
tools and equipment and equipment equipment
equipment correctly and equipment correctly but incorrectly and less
confidently at all correctly and less confidently confidently most of
times confidently sometimes the time
most of the
times
2. Manifests very Manifests Manifests Manifests less No attempt
Application clear clear understanding of understanding of
of understanding of understanding the step-by-step the step- by-step
procedures the step- by-step of the step- procedure procedure seeking
procedure by-step but sometimes clarification most of
procedure seeks the time
clarification
Works Works Works Works No attempt

independently independently independently independently but
with ease and with ease and with ease and with assistance
confidence at all confidence confidence from others most of
times most of the sometimes the time
time
3. Safety Observes safety Observes Observes safety Not observing No attempt
work habits precautions at all safety precautions safety precautions
times precautions sometimes most of the time
most of the
time
4. Final Output is very Output is very Output is Output is not so No attempt
Output presentable and presentable presentable and presentable and
taste exceeds and taste taste is little taste is not within
the standard. meets the below the the standard.
standard. standard.
management ahead of time completed ___(mins./hours/ ___(mins./hours/da
within allotted days) beyond ys) beyond
time
TOTAL POINTS
Prepare and cook other types of fried eggs as part of your family meal whether breakfast, lunch
or dinner. Take a picture of your finished product and ask for feedbacks.
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 38 /Cookery 10
REGION III

COOKERY 10
Quarter 1 – Week 5(Day 21-22)
Content Standard: The learners demonstrate an understanding preparing
and cooking cereals and starch dishes
Performance Standard: The learners independently prepare and cook cereals
and starch dishes
Learning Competency: Competency 1.1 – Perform mise en place
1. identify the different tools and equipment needed in preparing cereals and starch dishes;
2. describe the different tools and equipment needed in preparing cereals and starch dishes;
3. formulate the importance of knowing the different tools and equipment needed in preparing
cereals and starch dishes.
Content:(Subject Matter) Tools and Equipment Needed
Learning Resources:
b. Instructional Materials Pictures, laptop/desktop/smartphone
Procedure:
NOTE:

The success of cooking starch and cereal dishes depends on the proper tools and equipment
used in the preparation of food. The preparation of starch and cereal dishes requires the
various tools and equipment. Each tool must be used according to its function.

In this lesson you will learn the different tools and equipment needed in preparing starch
and cereal dishes and its importance to your daily life.
• Describe the picture?

• Do you also do what she is doing?
• What do you use when you are cooking?
Page 39 /Cookery 10
1. Mixing bowl – used when preparing cake mixture, salads,
creams, and sauces.
2. Sifter – used for separating coarse particles of flour, sugar,

baking powder, and powdered ingredients to retain finer
textures.
3. Wire whip – used for beating egg whites, egg yolk, creams and
mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for

tossing salads.
5. Slotted spoon – used to separate solid particles from soup; also for stirring purposes, such
as making egg white fine in texture for bird’s nest soup and mock nido soup.
6. Blending fork – used for testing the tenderness of meat, combining big cuts and particles of
meat and vegetables, and for blending other ingredients with flour.
7. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the sides of
the mixing bowl.
8. Strainer – used for separating liquids from fine or solid food particles, such as coco cream
from coconut and tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid ingredients
11. Measuring spoon – used for measuring dry and liquid

ingredients which require a little amount
12. Sauce pan and pots – used for cooking meat and fish dishes
with gravy and sauce.
13. Kettle and rice cooker – used for cooking rice and other
foods.
14. Pressure cooker – used for tenderizing or cooking meat,

chicken, and other grains or legumes, such as mongo and
white beans in lesser time..
15. Double boiler – used for preparing sauces which easily get
scorched when cooked directly on the stove.
16. Steamer – used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic,
used to drain, wash, or cook ingredients from liquid
18. Canister - a plastic or metal container with a lid that is used for keeping dry products
19. Butcher knife – used for cutting, sectioning, and trimming raw meats
20. Channel knife – a small hand tool used generally in decorative works such as making
garnishes.
Page 40 /Cookery 10
Activity 1 – Day 16
Identification: Identify the following pictures.
_________________ ____________________ _________________
_________________ ____________________ _________________
_________________ __________________ __________________
_________________
Identification: Identify the following pictures.
_________________ __________________ _______________
Page 41 /Cookery 10
_________________ __________________ ________________
_____________ _______________ ______________ _____________
Answer the crossword puzzle.
Page 42 /Cookery 10
Answer the crossword puzzle.
Using of kitchen tools and equipment is very helpful. They make our work lighter, easier and
convenient. Using the right tools and equipment at the right function can save us energy and time.
Day 16
__________1. It is used for mixing creams, butter, and for tossing salads.
__________2. It is used for separating liquids from fine or solid food
particles, such as coco cream from coconut and tamarind
extract
__________3. It is used for beating egg whites, egg yolk, creams and mayonnaise.
__________4. It is used for testing the tenderness of meat, combining big cuts and particles of
meat and vegetables, and for blending other ingredients with flour.
__________5. It is used when preparing cake mixture, salads, creams, and sauces.
__________6. It is used for handling hot foods.
__________7. It is used to separate solid particles from soup; also for stirring purposes, such
as making egg white fine in texture for bird’s nest soup and mock nido soup
__________8. It is used for separating coarse particles of flour, sugar, baking powder,
and powdered ingredients to retain finer textures
__________9. It is used for measuring dry and liquid ingredients
__________10. It is used for scraping off mixtures of butter, sugar, and egg from the sides of
the mixing bowl.
Page 43 /Cookery 10
Day 17
__________1. used for cooking food by steaming
__________2. used for cooking rice and other foods
__________3. used for cutting, sectioning, and trimming raw meats
__________4. used for preparing sauces which easily get scorched when cooked directly
on the stove.
__________5. a small hand tool used generally in decorative works such as making garnishes
__________6. a perforated bowl of varying sizes made of stainless steel, aluminum or
plastic, used to drain, wash, or cook ingredients from liquid
__________7. used for measuring dry and liquid ingredients which require a little amount
__________8. used for tenderizing or cooking meat, chicken, and other grains or legumes,
such as mongo and white beans in lesser time
__________9. used for cooking meat and fish dishes with gravy and sauce.
__________10. a small hand tool used generally in decorative works such as making garnishes

Draw or cut out pictures of the different tools and equipment needed in preparing starch and
cereals and paste them on your notebook
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 44 /Cookery 10
REGION III

COOKERY 10
cereals and starch dishes
Performance Standard: The learners independently prepare and cook cereals and starch
dishes
Learning Competency: Competency 1.1 Perform mise en place
1. identify the sources and classification of starch;
2. tells the functional properties of starch;
3. describe the nutritional significance of noodles and pasta.
Content:(Subject Matter) Sources of Starch
Learning Resources:
Procedure:
NOTE:

Picture Analysis:
______________ __________________ _________________
______________ __________________ _________________
Page 45 /Cookery 10
In this lesson, you will learn the sources, classification and functional properties of starch and the
nutritional significance of noodles and pasta

Guess the word out of the jumbled letters based on the definitions given.
1. E L A C E S R - are usually starchy pods or grains.
are the most important group of food crops in the world
2. H T R A C S - is the second most abundant organic substance on earth.

It is found in all forms of leafy green plants, located in the roots, fruits
or grains.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers. Thus, the most
common sources of food starch are:
• cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
• legumes; and
• roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava plant
(marketed as tapioca)
Common Source of Manufactured Food Starch

1. corn
2. potato
3. Tapioca (cassava)
Starches are named after its plant sources
• corn starch from corn
• rice starch from rice
• tapioca from cassava
Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived from its plant source.
2. Modified Starches are starches that have been altered physically or chemically, to modify
one or more of its key chemicals and/or physical property.
3. Purified starch may be separated from grains and tubers by a process called wet milling.
This procedure employs various techniques of grinding, screening, and centrifuging to
separate the starch from fiber, oil, and protein.
Functional Properties of Starches

Starch plays various roles in food, a typical multi-tasker
1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when
cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap oils and fats, which absorb flavoring substances
more efficiently.
Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.)
as a filler, binder, moisture, retainer, and fat substitute. The quality characteristics of the starch
itself depends upon which role or function it was used.
Page 46 /Cookery 10
Cereal. Cereal is any grain that is used for food. Grains especially whole grain are not
just empty calories. These are very valuable and can contribute a great deal to our health. You
should include at least four servings from this food group each day.
Cereal-processed food:
• A whole grain cereal is a grain product that has retained the specific nutrients of the
whole, unprocessed grain and contains natural proportions of bran, germ and
endosperm.
• Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
• A restored cereal is one made from either the entire grain or portions of one or more
grains to which there have been added sufficient amounts of thiamine, niacin, and iron
to attain the accepted whole grain levels of these three nutrients found in the original
grain from which the cereal is prepared.
Cereals provide the body with:
• Carbohydrates
• Protein
• Fat
• Vitamins
• Minerals
• Water
• Cellulose or roughage
Nutritional Significance of Noodles and Pasta or Alimentary Paste

The physiological function of noodles and pasta will depend on its starch and other
constituents. Since it is basically a starchy food, the nutritional significance discussed for
starches also applies. In addition to starches, including resistant starches I (RS), noodles and
pasta may contain other fibers and some proteins and fat as well.
Nutritive value:
• Water
• Protein
• Fat
• Carbon
• Calcium
• Phosphorous
• Iron
• Thiamin
• Riboflavin
• Niacin
Dried Noodles and Pasta

• Macaroni • Miki
• Spaghetti • Chicken Mami
• Pancit Canton • Linguini
• Bihon • Lasagňa
• Sotanghon
• Miswa
Activity 1 - Day 18
__________1. are starches that have been altered physically or chemically, to modify one or
more of its key chemicals and/or physical property.
__________2. including corn, wheat, rice, grain, sorghum, and oats;
Page 47 /Cookery 10
__________3. starch from corn
__________4. may be separated from grains and tubers by a process called wet milling. This
procedure employs various techniques of grinding, screening, and centrifuging to separate the
starch from fiber, oil, and protein.
__________5. from cassava
__________6. including potato, sweet potato, arrowroot, and the tropical cassava plant
__________7. starch from rice
__________8. refers to the starches as originally derived from its plant source.
__________9. Common sources of manufactured food starch
__________10.
Activity 2 - Day 19
Yes or No: Read the following statements. Write YES if the statement is correct and write NO if
the statement is incorrect.
_____1. Starch plays various roles in food, a typical multi-tasker

_____2. Flavor carriers its ability to trap oils and fats, which absorb flavoring substances
more efficiently.
_____3. Enriched cereal is a grain product that has retained the specific nutrients of the whole,
unprocessed grain and contains natural proportions of bran, germ and endosperm
_____4. Cereals are added to processed meats (luncheon meats, hot dogs, sausages, etc.)
as a filler, binder, moisture, retainer, and fat substitute
_____5. Starch is any grain that is used for food
_____6. A restored cereal is one made from either the entire grain or portions of one or more
grains to which there have been added sufficient amounts of thiamine, niacin, and iron to attain
the accepted whole grain levels of these three nutrients found in the original grain from which the
cereal is prepared.
_____7. Starches are used as thickeners in gravies, sauces and pudding. It absorbs water and
become a gel when cooked
_____8.
_____9. Functional properties of starches
_____10.
Activity 3 - Day 19
• Give the nutritional value of starch and their functions in our body.

Activity 4 - Day 20
Answer the puzzle.
Page 48 /Cookery 10
Activity 5 - Day 20
• Differentiate the functional properties of starches?
• How nutritious is pasta? Why did you say so?
The most common sources of food starch are cereals, legumes and roots and tubers. Starches
functions as thickeners, colloidal stabilizers, moisture retainer, gel forming agents, binders,
package and flavor carriers. Noodles and pasta are rich in water, calcium, protein, fat, carbon,
phosphorus, iron, thiamin, riboflavin and niacin. Examples of dried noodles and pasta are
macaroni, spaghetti, pancit canton, bihon, sotanghon, miswa, miki, mami, linguini and lasagna

__________1. It refers to the starches as originally derived from its plant source.
__________2. They are added to processed meats
__________3. It is any grain that is used for food.
__________4. It has the ability to trap oil and fat, which absorb flavoring substances more
efficiently
__________5. It may be separated from grains and tubers by a process called wet milling
__________6. They are starches that have been altered physically or chemically, to modify one
or more of its key chemicals and/or physical property.
__________7.It includes potato, sweet potato, arrowroot, and the tropical cassava plant
__________8.It is a grain product that has retained the specific nutrients of the whole,
unprocessed grain and contains natural proportions of bran, germ and endosperm
__________9. They are excellent sources of thiamine, niacin, riboflavin, and iron.
__________10. It includes corn, wheat, rice, grain, sorghum, and oats
What are the dishes that are cooked on your house that uses starch? Which functional properties
they belong?
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 49 /Cookery 10
REGION III

COOKERY 10
Quarter 1 – Week 6(Day 26-27)
cereal and starch dishes.
dishes
Learning Competency: L02 Prepare starch and cereal dishes
1. identify the functions of starch and application in Filipino dishes
2. discuss the principles in cooking cereals ;
3. explain the proper of cooking pasta.
Content:(Subject Matter) Functions of starch and Application in Filipino Dishes
Learning Resources:
a. References: Learning Module in Cookery 10, pages 113 – 115
Procedure:
NOTE:

Name the different dried noodle and pasta
1. ________________________________ 2. _________________________________
Page 50 /Cookery 10
3. ________________________________ 4. __________________________________

In this lesson you will learn the different functions of starch and application in Filipino dishes,
principles in cooking cereals and cooking pasta.

Pasta is an Italian type of food typically made from unleavened dough of wheat flour mix with
water or eggs, and form into sheet or other shapes, then cooked by boiling and baking.
Functions of Starch and Application in Filipino Dishes
Functions of Type of Food

Recipes
Starch Preparation
Thickening Sauces, Gravies, Pie Sauces: Sweet sour, lechon, lumpia,
fillings and soups kare-kare, palabok
Pie filling: mango, buko, apple,
pineapple
Soups: Arrozcaldo, cream soups.
Gelling Puddings, kakanin Bread pudding, majaBlanca, sapin-
sapin, kutchinta, cassava bibingka
Binding and filling Meat loaves and meat Luncheon meat, hot dogs, Vienna
emulsions sausage, chicken nuggets, chicken
balls, Ukoy, tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits drinks, yogurt
dressing drinks, cooked dressings
Moisture retaining Cake fillings, candies Cake rolls, cream fillings
Coating or ducting Breads, confectionery, Pan de sal, Biscuits, candies, espasol
pastries
Diluent Baking powder, Cupcake
Coloring Toasts, bread crumbs Polvoron, Lechon sauce, Kare-kare

sauce, breadings
Page 51 /Cookery 10
Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed, preferably longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for unpopularity of cereal foods.
Cooking Pasta
Pasta should be cooked al dente, or “to the tooth”. This means the cooking should be
stopped when the pasta still feels firm to the bite, not soft and mushy. The pleasure of cooking
pasta is its texture, and this is lost if it is overcooked. To test for doneness, break pasta into small
piece and taste it. As soon as pasta is al dente, cooking must be stopped at once. Half a minute
extra is enough to overcook it.
Cooking times differ for every shape and size of pasta. Timing also depends on the kind of
flour used, and the moisture content.
Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to cook after
the water has returned to a boil.
Italian practice is to toss the pasta with the sauce the minute it is drained, the sauce
immediately coats all surfaces of the pasta, and the cheese, melts in the heat of the boiling hot
noodles.
Activity 1:
Identify the functions of starch to the following recipes. ( thickening, jelling, binding
and filling, stabilizing, moisture retaining, coating and diluent)
1. Cup cake
2. Kare-kare
3. Sapin- sapin
4. Hotdogs
5. Cream soup
6. Kutsinta
7. Ukoy
8. Espasol
9. Cake roll
10. Fruit drinks
Page 52 /Cookery 10
Activity 2:True or False: Draw a if the statement is correct and draw a if the
statement is incorrect.
___________1. When cooking cereal products we use sauce pan.
___________2. The use of cereal water and salt should be in correct proportions.
___________3. Cook at boiling temperature (100’F)
___________4. Improper cooking nd poor serving are largely responsible for unpopularity of cereal
foods.
___________5. Watch the time by the clock and always cook the full time prescribed, preferably
longer.
Activity 3:
1. ________________is the pleasure of cooking pasta.
2. Pasta should be cooked al dente or _______________.
3. _____________is also depends on the kind of flour used, and the moisture content.
4. Italian practice is to ______________the pasta with the sauce the minute it is drained.
5. to test for _________________, break pasta into small piece and taste it.
Starches were used as thickening, jelling, binding and filling, stabilizing, moisture retaining,
coating, diluent and coloring.
Pasta should be cooked al dente or “to the tooth”. This means cooking should be stopped
when the pasta still feels firm to the bite, not soft and mushy.
Identify the types of food preparations using the function of starch.
1. Thickening
2. Gelling
3. Stabilizing
4. coating
5. binding
6. moisture retaining
7. Coloring
8. Diluent
9. Filling
10. Ducting
What are the basic principles in preparing pasta?
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 53 /Cookery 10
REGION III

COOKERY 10
cereal and starch dishes.
dishes
Learning Competency: L02 Prepare starch and cereal dishes
1. list down the basic principles in preparing pasta;
2.explain the cooking time of different pasta shapes.
Content:(Subject Matter) Basic Principles in Preparing Pasta

Learning Resources:
a. References: LM in Grade 10 Cookery pages 116-117
b. Instructional Materials Laptop, desktop, smartphone, pictures and internet connection
Procedure:
NOTE:
What are the functions of starch and application in Filipino dishes?
In this lesson you will learn the basic principles in preparing pasta and the cooking time in
different pasta shape.
What is your favorite food?

What pasta dish is your favorite?
What pasta recipe do you eat most?

Basic Principles in Preparing Pasta
Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape used for different
preparations based on how the sauce will cling, the texture desired, or how the product will
be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for
chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better served with
Page 54 /Cookery 10
light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe (forms of
pasta), are good for soups.
Flavored pasta is available in a variety of shapes in both the dried and fresh forms.
Vegetable ingredients are added to pasta to provide both color and flavor. An example of
flavored pasta is spinach noodles that are green. Follow the package directions for cooking
flavored pastas.
Cooking Time Depends on the Shape

It is important to be familiar with different shapes of pasta so cooking times can
be adjusted. The larger and fuller the pasta shape, the longer the cooking time. Most pasta
recipes specify cooking times for pasta cooked al dente, tender but firm. Al dente is an Italian
phrase that means “to the tooth.” Some of the pasta shapes and cooking times are shown in
the “Cooking Chart for Various Pasta Shapes.” Just seeing this chart helps to emphasize how
important it is to follow the recipe and cook pasta the right way.
Pasta Gets Bigger and Heavier when Cooked

Generally, pasta doubles or triples in weight when it is cooked. Likewise, the
volume increases 2 to 2 ½ times during cooking.
Follow the Recipe

The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1
gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6
gallons of water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6 pounds of
dried spaghetti.
When pasta is to be used as an ingredient in a recipe that will be cooked
more, like macaroni and cheese, it should be slightly undercooked. This means reducing the
cooking time by about 2 minutes. Pasta that is not cooked enough is tough and chewy. Pasta
that is overcooked is soft and pasty. When overcooked pasta is combined with a sauce, it often
breaks apart. Handle pasta the right way after it is cooked. Like most foods, pasta is best when
it is cooked and served right away. However, it is sometimes necessary to cook it ahead and
hold it until time for service.
Cooking Chart for Various Pasta Shapes

Cooking Time for Cooking Time for
Pasta Name Pasta Name
al dente al dente
Lasagna 15 minutes Ziti 10 minutes
Bow Ties 11 minutes Fettuccine 8 minutes
Wagon Rotini
11 minutes 8 minutes
Wheels
Linguine Elbow
10 minutes 6 minutes
Macaroni
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes
Matching type: Match the pasta shape to be use in preparing different pasta dishes.
Page 55 /Cookery 10
A B.
_________1. Sopas
_________2. Lasagna
_________3. Sotanghon
_________4. Fettuccini
_________5. Spagheti

Activity:
Complete the table below:
Cooking chart for various pasta shape
Cooking Time for Cooking Time for

Pasta Name Pasta Name
al dente al dente
1. 15 minutes Ziti 7.
2. 11 minutes 8 minutes
Wagon Rotini
3. 8.
Wheels
4. 10 minutes 9. 6 minutes
Rigatoni 5. Noodles 10.
6. 10 minutes
Why does pasta come in so many different shape and sizes?
Page 56 /Cookery 10
Fill in the blanks:
1. Thicker pasta shapes, such as fettuccini, work well with __________________.
2. Pasta shapes with hole or ridges, such as wagon wheels or rotini, are perfect for _________.
3. _____________ is available in variety of shapes in both the dried and fresh forms.
4. Very small pasta shapes, like alphabet shapes and acini di pepe, are good for __________.
5. Thin delicate pastas, such as angel hair or vermicelli are better serve with light, ___________.
What are the safety and hygienic practices use while working in the kitchen?
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 57 /Cookery 10
REGION III

COOKERY 10
Quarter 1– Week 6(Day 30)
cereals and starch dishes
Performance Standard: The learners independently prepare and cook cereals ad starch
dishes
Learning Competency: LO3 Present starch and cereal dishes
1. rate the finished product using rubrics;
2. explain the dimensions for the performance level;
3. observe the safety hygienic practices while working in the kitchen.
Learning Resources:
a. References:
b. Instructional Materials
Procedure:
NOTE:

Pasta is very healthy. In 1960’s and 1980’s past was accused of being responsible for the
spreading of waistline of many Italians. Pasta is considered one of the most versatile ways of
gaining energy from food it is basically a carbohydrates, but is easy to digest.

In this lesson you will prepare starch dishes with suitable plating and garnishing and observe
safety and hygienic practices while working in the kitchen
Picture Parade: Different Pasta Recipe
Carbonara Pesto
Page 58 /Cookery 10
Spaghetti Bake Macaroni
Sample recipe
Fettuccini
Stainless bowl
Burner
Ladle
Colander
Bowl
Chopping board
Knife
Sauté pan
Casserole
Plate for plating
Ingredients Needed:
2 cups nestle cream
2 tbsp. butter
¼ kl. Ham
½ kl. fettuccini pasta
6 tbsp. grated parmesan cheese
Salt and pepper to taste
Procedure:
1. Combine the cream and butter in a sauté pan. Bring to simmer, reduce by ¼ and remove from
heat.
2. Drop the noodles into boiling salted water, return to a full boil and drain.
3. Put the noodles in the pan with hot cream and butter. Toast the noodle with two pork until
they are well coated with the cream, over low heat.
4. add the remaining cream, ham and cheese and toast to mix well.
5. Add salt and pepper to taste.
6. Plate and serving immediately.
Spaghetti
Ingredients:
1kl. Spaghetti noodles
1 bottle catsup
560 grams spaghetti sauce
1tsp. garlic mince
½ kl. Ground beef
5 pcs medium hotdog sliced
1 medium onion chopped
1 cup grated cheese
¼ c. butter
4tbps. Cooking oil
Salt and pepper to taste
Page 59 /Cookery 10
Procedure:
1. Cook pasta according to instructions on the packaging.

2. Drain and set aside.
3. Sauté garlic and onion in butter until onions turn translucent.
4. Add ground beef and cook for 5 minutes.
5. Add hotdog and cook for 2 minutes.
6. Add spaghetti sauce, ketchup, and water. Simmer for 20 minutes, stirring occasionally.
7. Pour spaghetti sauce over pasta.
8. Top with grated cheese and serve.

• Prepare a project plan
• Choose one of the recipes presented that you want to prepare
• Take a picture of yourself while preparing and your finish product
• Rubrics will be posted for assessment
• Evaluate the learners output based on rubric

In our present situation, why is it important to know the different ways of cooking pasta?
Write a brief paragraph about your experience in preparing the pasta dishes and discuss some
safety hygienic practices in the kitchen.
Output will be assessed based on the rubric
Dimension Excellent Very Satisfactory Satisfactory Needs Improvement No attempt Points
(4 pts.) (3 pts.) (2 pts.) (0)
Earned
1. Use of tools and Uses tools and Uses Uses tools and Uses tools and No attempt
equipment equipment correctly tools and equipment equipment correctly equipment
and correctly and but incorrectly and
confidently at all confidently less confidently less confidently
times most of the times sometimes most of the time
2. Application of Manifests very clear Manifests Manifests Manifests less No attempt

procedures understanding of the Clear understanding understanding of the understanding of the
step- by-step of the step- by-step step-by-step step- by- step
procedure procedure procedure but procedure seeking
sometimes seeks clarification most
clarification of the time
3. Safety work Observes safety Observes safety Observes safety Not observing No attempt
habits precautions at all precautions most of precautions safety
times the time sometimes precautions most of
the time
4. Final Output Output is very Output is very Output is presentable Output is not so No attempt
presentable and taste presentable and taste and taste is little presentable and taste
exceeds the meets the standard below the standard. is not within the
standard. standard.
management ahead of time completed within
allotted time
Aside from the recipe that you prepared, try to experience cooking other pasta recipes.
WILMA L. BASCO
ODESSA MANIACUP
ANNETH S. MONREAL
VELVET RIÑON
Page 60 /Cookery 10
REGION III

COOKERY 10
Quarter 1– Week 7 (Day 31)

cooking cereals and starch dishes
Performance Standard: The learners independently discuss cereals and starch
dishes
Learning Competency: LO 3. Present starch and cereal dishes
3.1 Present starch dishes with suitable plating and
garnishing according to standards
1. Present starch dishes with suitable plating and garnishing according to standards
Content:(Subject Matter) Factors to consider in presenting starch and cereal
dishes
Learning Resources:
c. References: Learning Module in Cookery 10, pages 123
d. Instructional Materials Pictures, laptop

Procedure:
NOTE:
Picture parade of the different recipe of cereals and starch dishes
In this lesson you will learn how to present starch dishes with suitable plating and garnishing
according to standards
Page 61 /Cookery 10
Did you notice how they present the different pasta dishes?
The style of presentation may vary greatly from the restaurant to another but the real
purpose of good presentation is enhance both the way the foods appears and the flavors and
textures of the food itself.
Plating is the act of arranging the meal on the individual plate immediately before it’s
served.
Garnishing to enhance the appearance by adding decorative touches.
Techniques in preparing pasta before plating

1. Pasta is best if cooked and served immediately.
2. If pasta is to be served immediately, just drain and do not rinse in cold water.
3. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as soon as it
has cooled.
4. If pasta is to be held, toss gently with a small amount of oil to keep it from sticking.
5. Measure portions into mounds on trays.
6. To serve, place the desired number of portion in a china cap and immerse in simmering
water to reheat.
Activity:
Draw a presentation showing the techniques in preparing pasta before plating
Fact or bluff: Write Fact if the statement is true and Bluff if the statement is false.
1. Drain pasta with cold water. 2. Toss pasta with small amount of oil
_______________________ ___________________________
3. Place the cooked pasta in a container. 4. Left over pasta should be kept in a plastic.
_____________________________ ________________________________
5. Pasta should be served in a china ware
Page 62 /Cookery 10
______________________________
How do you present pasta nicely?

Why do we need to follow the different techniques in preparing pasta before plating
Presentation is the art of telling guest about the food by the way it is arranged
on a serving piece. Good presentation makes you want to eat the food even before you have
taken a single bite. They take advantage of every aspect of a dish to produce a plate that looks
appetizing, delicious and clean
Fill up the missing words in the sentence.

1. If pasta is to be held, toss gently with a small amount of oil to keep it from
______________.
2. ____________ portions into mounds on trays.
3. Pasta is best if _______________ and served immediately.
4. If pasta is to be served immediately, just _________________ and do not rinse in cold
water.
5. If ___________ is to be used cold in salad, it is ready to be incorporated in the recipe as
soon as it has cooled.
What are the ways of plating and presenting pasta dishes and the importance of plating?
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 63 /Cookery 10
REGION III

COOKERY 10
Quarter 1– Week 7 (Day 32)

Performance Standard: The learners independently discuss cereals and starch
dishes
Learning Competency: LO 3. Present starch and cereal dishes
3.1 Present starch dishes with suitable plating and
garnishing according to
Standards
1. discuss the ways of plating and presenting pasta dishes,
2. recognize the importance of plating.
Content:(Subject Matter) PLATING AND PRESENTING PASTA DISHES
Learning Resources:
a. References: Learning Module in Cookery 10, pages 124
b. Instructional Materials Pictures, laptop
Procedure:
NOTE:
What are the techniques in preparing pasta before plating?

In this lesson you will learn the ways of plating and presenting pasta dishes and
the importance of plating.
a. Have you already experienced eating in a fast food chain and in a fine dining
restaurant?
b. In your own perspective, how will you compare the presentation of food in a fast food
and fine dining restaurants?
c. How do these establishments prepare and present their food?
d. In your own words, define plating.
e. Can you give one way of plating and presenting food?
Page 64 /Cookery 10
Many theories that have been presented concerning the origin of the pasta product.
Some researchers place its discovery in the XIII Century by Marco Polo, who introduced the
pasta in Italy upon returning from one of his trips to China in 1271. On chapter CLXXI from the
“Books of the World’s Wonders”, Marco Polo makes a reference to the pasta in China. In our
opinion, the pasta dates much further back, back to ancient Etruscan civilizations, which made
pasta by grinding several cereals and grains and then mixed them with water, a blend that was
later on cooked producing tasty and nutritious food product.
1. Create a framework
Start with drawings and sketches to visualize the plate.
2. Keep it simple. Select one ingredient to focus on and use space to simplify the
presentation.
3. Balance the dish. Play with colors, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavor and function.
4. Get the right portion size. Ensure that there is the right amount of ingredients, and that the
plate complements the dish – not too big or small. Strike the right proportion of protein,
carbohydrates and vegetables to create a nutritionally balanced meal.
Page 65 /Cookery 10
5. Highlight the key ingredient. Ensure the main ingredient stands out, but also pay equal
attention to other elements on the plate such as garnishes, sauces and even the plate itself
Activity:
Identify and discuss the dish that you can make out of the different ingredients below.
1. Bacon
2. Cheese
3. Groud beef
4. Italian sauce
5. Tomato sauce
6. Hotdog
7. Onion
8. Garlic
9. Parmesan cheese
10. Ham
11. Nestle cream
12. Evaporated milk
13. Pasta noodles
Activity: Discuss the 5 simple ways of plating.
a. Keep it simple.
b. Get the right portion size
c. Highlight the key ingredient
d. Create a framework
e. Balance the dish
Why is plating presentation important?

Plating presentation is important because it enhanced the food and improving the presentation
of a dish adds value to the dining experience, and provides room for higher mark-up on your
food
Page 66 /Cookery 10
Plating presentation enhanced the food and improving the presentation of a dish adds
value to the dining experience, and provides room for higher mark-up on your food.
Identification: Identify the following
______________1.Start with drawings and sketches to visualize the plate.

______________2. Select one ingredient to focus on and use space to simplify the
presentation.
______________3. Play with colors, shapes and textures to ensure diners are not
overwhelmed.
______________4.Ensure that there is the right amount of ingredients, and that the plate
complements
the dish not too big or small.
_____________5. Ensure the main ingredient stands out, but also pay equal attention to other
elements on the plate such as garnishes, sauces and even the plate itself.
Aside from the example above, what pasta dishes can prepare? Write at least three(3)
examples.
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 67 /Cookery 10
REGION III

COOKERY 10
Quarter 1– Week 7 (Day 33-35)

Performance Standard: The learners independently discuss cereals and starch dishes
Learning Competency: LO 4 Store Starch and Cereal Dishes
1. define FIFO;
2. Discuss how to store pasta noodles.
Content:(Subject Matter) How to store pasta noodles
Learning Resources:
b. Instructional Materials Pictures, laptop

Procedure:
NOTE:
Proper storage of food is very crucial in keeping food safe because the manner and temperature of
storage will affect the food’s susceptibility to bacterial growth, other contaminants, and infestation.
Storing food will not improve its quality, it will only delay the rate of deterioration, and thus, the
proper period of storage should also be observed.
In this lesson you will learn the definition of FIFO and how to store pasta noodles
How can we assure that our cereals prepared are safe for consumption?
FIFO (First In, First Out) in storing food is very important. Though it is a long-time method
in store-keeping where the first food stored should be the first food to be out from the storage it is
high time to make it a habit or put into practice. Write the expiry date, date received and date of
storage to the food package and regularly check the expiration date.
Page 68 /Cookery 10
How to Store Pasta Noodles
Pasta is stored in airtight containers. Pasta noodles are usually sold dry at the grocery store,
allowing you to store them with other staples in your pantry. Dry noodles have a long storage life
when properly packaged. Improper storage causes the pasta to become moist, which leads to
mildew. Even without moisture, pasta can become stale if it's not stored correctly. Proper storage
ensures your pasta to always taste its best.
1. Dry Pasta
• Remove the pasta from the store packaging if the noodles come in a box or other non-
airtight container.
• Place the noodles in a sealable plastic bag or other container that closes tightly. For long
noodles, such as spaghetti, use a tall plastic storage container.
• Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry place. Dry pasta stores
indefinitely, but should be used within two years to prevent loss of flavor. Store dried egg
noodles for up to six months.
Dried pasta need not to be refrigerated. It can be stored on the shelf in an airtight container
in a dry area that is not exposed to extreme temperature. Dried pasta can be stored indefinitely
and still be safe to eat but the USDA recommends storing dried pasta for no more than two
years to obtain the best quality. Some manufacturers will stamp their packages with a "best if
used by" date, which indicates that the flavor, color and nutritional value may be affected if used
beyond that date.
2. Cooked Pasta
• Pour the noodles into a colander. Allow as much moisture as possible to drain. Noodles left
in standing water become overly soft and mushy.
• Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the noodles are evenly coated
in the oil. Salad oil prevents the pasta from sticking together.
• Place the pasta in a tight-sealed container. Store in the refrigerator for three to five days.
• Cooked pasta can be stored unsauced in an airtight container and refrigerated for 4 or 5
days. The sauce should be refrigerated separate from the pasta and can be stored for 6 or
7 days. This prevents the pasta from soaking up too much flavor and oil from the sauce,
which causes the taste of the pasta to be drowned out. If the pasta is stored together with
the sauce, it should be eaten within 1 or 2 days to limit the amount of sauce that is
absorbed. If cooked pasta is not going to be used within the suggested time period, it
should be frozen and then it can be stored for approximately 3 months. Frozen cooked
pasta should be thawed in the refrigerator and not on the kitchen counter.
To store, cook the pasta as you normally would and then rinse with cold water and allow it to drain
well.
Add a small amount of olive oil or butter to help

prevent the pasta from clumping together while it is
stored. Use only enough oil or butter to lightly coat
the pasta.
To refrigerate, place the pasta in an airtight plastic

bag or an airtight container and place in the
refrigerator. To freeze, place in an airtight plastic
freezer bag and press out as much excess air as
possible and place in the freezer.
Page 69 /Cookery 10
If storing sauced pasta, eat within 1 to 2 days to
prevent it from absorbing too much sauce.
• When refrigerating or freezing cooked pasta, be sure it is stored in a well-sealed container

so that it does not absorb any odor.
Cooked lasagna and baked pasta dishes can be refrigerated or frozen in the same manner
as plain cooked pasta. The lasagna and casseroles should be first cut into individual
servings before placing them in a sealed bag or container. This will make it easier when
reheating.
If you have an entire lasagna or pasta

dish to refrigerate or freeze, it can be
left in the baking dish and tightly
covered before storing.
The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or they can be
placed in a freezer and kept for approximately 3 months. If frozen, the pasta dish should be thawed
in the refrigerator and not on the kitchen counter.
3. Fresh Pasta
• Fresh pasta should ideally be used on the same day as manufactured. This is not always
possible, but if it is used within the next two days it will give adequate results. After this it tends
to crack through excess drying. It must be stored, keep it well-covered in the fridge, to minimize
the risk of this happening. Frozen filled pastas will keep for up to three months if held at -18oC
or lower.
• Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used within
that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be
stored in the refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade pasta can also
be allowed to dry thoroughly and then placed in a plastic bag or airtight container. The length of
time it will take to dry will vary depending on the type of pasta and its size, shape and thickness.
If dried completely, the pasta can then be stored in a cool dry place for a couple of months. If
you are going to use the pasta on the same day as it is made, you can allow it to dry on a clean
towel for a couple of hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as
ravioli, should be cooked within half an hour, otherwise it will begin to discolor and become
damp.
If it is not going to be cooked immediately it

should be placed on a lightly floured towel that
is placed on a baking sheet, sprinkled lightly
with flour, and then placed in the freezer. Once
they are frozen they can be stored in a freezer
proof bag or wrap and then place it in the
freezer for 8 or 9 months.
Page 70 /Cookery 10
4. Frozen pasta does not have to be thawed before it is cooked. Just place the frozen pasta into
boiling water and reheat it. It will need to cook a little longer than unfrozen pasta.
Activity
A. Explain the principle behind FIFO
B. Make a slogan showing the importance of proper storing of food.
Discuss the four pictures on how to store pasta using these guide questions
➢ Can you store pasta?
➢ How do you store pasta?
➢ How long can you keep pasta?
➢ Does pasta need to be stored in airtight?
1. Dry Pasta 2. Cooked Pasta
3. Fresh Pasta 4. Frozen Pasta
Is it important to apply FIFO in the kitchen? Why?
Why understanding proper storing of starch and cereal is important?
True or false: write true if the statement is correct and false if the statement is
incorrect.
_________1. Toss the cooked pasta so the noodles are evenly coated in the oil.
Salad oil prevents the pasta from sticking together.
_________2. Frozen pasta stores indefinitely, but should be used within two years to prevent loss
of flavour.
_________3. FIFO means first in first out in storing food
_________4. Dry pasta doesn’t have to be thawed before it is cooked.
Page 71 /Cookery 10
_________5. Fresh pasta should ideally be used on the same day as manufactured.
_________6. Proper storage of food is very crucial in keeping food safe because the manner and
temperature of storage will affect the food.
_________7. Pasta is stored in airtight containers.
_________8. Pasta noodles are not usually sold dry at the grocery store, allowing you to store
them with other staple in your pantry.
_________9. Dry noodles have a long storage life when properly package.
_________10. Proper storage causes pasta to become moist which lead to mildew.
What is vegetable?
What are the different classifications of vegetable?
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 72 /Cookery 10
REGION III

COOKERY 10
Review Day 1
Content Standard:
Performance Standard:
Learning Competency: Quarter 1 – Egg, Cereal and Starch Dishes
4. Participate on the review for the upcoming periodical test
5. Read and follow instructions correctly.
6. Answer the test questions correctly.
Content:(Subject Matter) Review/Summative test
Learning Resources:
b. Instructional Materials Test papers, Pad paper
Procedure:
NOTE:

Share your learning’s on our previous lessons
In this lesson you will review our previous lessons and answer the summative test correctly

This review will assess how much have you learned in the past weeks and this will determine if
you are ready or prepared for the upcoming periodical test

1. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum
or plastic, used to drain, wash or cook ingredients from liquid.
2. Omelet pan - a heavy-based frying usually of cast iron or copper, with rounded sloping
sides used exclusively for omelets and never washed after used but cleaned
with absorbent paper
3. Refrigerator - a kitchen appliance where you store food at a cool temperature
4. Offset spatula - a broad – bladed implement bent to keep the hand off hot surfaces.
It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills,
sheet pans, and the likes and also used to scrape and clean griddles
5. Channel knife - a small hand tool used generally in decorative works such
as making garnishes
6. Whisk - a device with loops of stainless steel wire fastened to a handle. It is used for
blending, mixing, whipping eggs or batter, and for blending gravies, sauces,
and soups
7. Fresh eggs - or shell eggs may be purchased individually, by dozen or in trays of
36 pieces
Page 73 /Cookery 10
8. Frozen eggs - are made of high quality fresh eggs. They come in the form of whole
eggs with extra yolks and whites. Frozen eggs are pasteurized and must be
thawed before use
9. Mixing bowls - used when preparing cake mixture, salads, creams, and sauces
10. Double boiler - used for preparing sauces which easily get scorched when
cooked directly on the stove
11. Nutritive value of pasta – Water, Protein, Fat, Carbon, Calcium, Phosphorous, Iron
Thiamin, Riboflavin, Niacin
12. Examples of dried noodles and pasta – macaroni, spaghetti, pancit canton, bihon,
sotanghon, miswa, miki, chicken mami, linguini, lasagna
13. Air cell - This is the empty space between the white and shell at the large end
of the egg which is barely existent in newly laid egg
14. Albumen - This is produced by the oviduct and consists of four alternating layers
of thick and thin consistencies
15. Shell - the egg’s outer covering, the shell, accounts for about 9 to 12 % of its total
weight depending on egg size. The shell is the egg’s first line of defense
against bacterial contamination
16. Germinal disc - This is the entrance of the latebra, the channel leading to
the center of the yolk
17. Yolk - the yolk or the yellow to yellow- orange portion makes up about 33%
of the liquid weight of the egg
18. Latebra - the channel leading to the center of the yolk
19. Membrane - 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
20. Vitelline – is a covering that protects the yolk from breaking. is weakest at the
germinal disc and tends to become more fragile as the egg ages
21. Nutritive value of eggs – almost all of the vitamins and many minerals except Vitamin C.
22. Dried eggs - are seldom used. Their whites are used for preparing meringue.
Dried eggs are used primarily as ingredients in food industry.
23. Poached eggs - are prepared by slipping shelled eggs into barely simmering water
and gently cooking until the egg holds its shape. The fresher the egg
the more centered the yolk, the less likely the white is spread and
become ragged.
24. Types of fried eggs – sunny side up, basted, over easy, over medium, over hard
25. Sunny side up - cook slowly without flipping until white is completely set but yolk is
still soft and yellow. Heat must be low or bottom will toughen or
burn before top is completely set.
26. Over easy - fry and flip over. cook just until the white is just set but the yolk is still liquid
Activity 1: Matching Type:
Match column A with column B.
Column A Column B
_____1. Whisk a. exclusively for omelets
_____2. Double boiler b. used in decorative works such as making garnishes
_____3. Refrigerator c. preparing cake mixture, salads, creams, and sauces
_____4. Colander d. a broad – bladed implement for turning and lifting eggs
_____5. Channel knife e. a device with loops of stainless steel wire
_____6. Omelet pan f. where you store food at a cool temperature
_____7. Mixing bowl g. used for preparing sauces which easily get scorched
_____8. Offset spatula h. used to drain, wash or cook ingredients from liquid
Page 74 /Cookery 10
Activity 2: Identification:
Identify the following.
_____1. the channel leading to the center of the yolk
_____2. the empty space between the white and shell at the large end of the egg which
is barely existent in newly laid egg
_____3. They are market forms of eggs that may be purchased individually, by dozen or
in trays of 36 pieces
_____4. It is produced by the oviduct and consists of four alternating layers of thick and
thin consistencies
_____5. It is the egg’s outer covering, the shell, accounts for about 9 to 12 % of its total
weight depending on egg size
_____6. It is the yolk or the yellow to yellow- orange portion makes up about 33%
of the liquid weight of the egg
_____7. It is a covering that protects the yolk from breaking
_____8. They are made of high quality fresh eggs
_____9. They are seldom used. Their whites are used for preparing meringue. Dried eggs are used
primarily as ingredients in food industry
_____10. This is the entrance of the latebra, the channel leading to the center of the yolk
_____11. Cook slowly without flipping until white is completely set but yolk is still soft and yellow
_____12. They are prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape
_____13. Fry and flip over. cook just until the white is just set but the yolk is still liquid
Activity 3: Enumeration
Enumerate the following.
Types of Fried eggs
1.
2.
3.
4.
5.
Nutritive Value of pasta
1.
2.
3.
4.
5.
Examples of dried noodles and pasta
1.
2.
3.
4.
5.
Nutritive value of eggs
1.
2.
3.
4.
Review sessions can thus serve to help clarify questions about the materials/notes, make
students feel more confident about possible exam material, and provide a valuable
metacognitive opportunity to examine what they know and do not know. Well-designed review
sessions help students organize the material to be studied
Questions and answer regarding the part or parts of the test that was unclear or gave them a
hard time answering.
Prepare for tomorrow’s another set of activities.
Page 75 /Cookery 10
REGION III

COOKERY 10
Review Day 2
Content Standard:
Performance Standard:
Learning Competency: Quarter 1 – Egg, Cereal and Stach Dishes
7. Participate on the review for the upcoming periodical test
8. Read and follow instructions correctly.
9. Answer the test questions correctly.
Content:(Subject Matter) Review/Summative test
Learning Resources:
b. Instructional Materials Test papers, Pad paper
Procedure:
NOTE:

Share your learning’s on our previous lessons
In this lesson you will review our previous lessons and answer the summative test correctly

This review will assess how much have you learned in the past weeks and this will determine if
you are ready or prepared for the upcoming periodical test

1. Basted - Do not flip. Add a few drops of water to pan and cover to steam cook the top.
A thin film of coagulated white will cover the yolk which should remain liquid
2. Food borne illness - is a disease that is carried and transmitted to people by food.
3. Food borne intoxication - is a disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals
4. Food borne infection - is a disease that results from eating food containing harmful
micro-organism
5. Occupational Health and Safety (OHS) - is a cross-disciplinary area concerned with
protecting the safety, health and welfare of people engaged in work or employment
6. Steamer - used for cooking food by steaming
7. Nutritional significance of noodles and pasta - Water, Protein, Fat, Carbon,
Calcium, Phosphorous, Iron, Thiamin, Riboflavin, Niacin
8. Simple ways to present food like a chef – set the table properly, choose your plates wisely,
read the clock, add height, be odd, play with color and texture, play with height and
garnish appropriately
9. First in first out (FIFO) - long-time method in store-keeping where the first food stored should
Page 76 /Cookery 10
be the first food to be out from the storage it is high time to make it a habit or put into practice
10. Storing sauced pasta – 1 to 2 days
11. Dry pasta – stored in a cool, dry place
12. Pressure cooker - used for tenderizing or cooking meat, chicken, and other grains
or legumes, such as mongo and white beans in lesser time
13. Tongs - used for handling hot foods
14. Expiry dates – these are checked when buying food commodities
15. Fresh pasta - can be stored in the refrigerator for 2 or 3 days
16. Air tight containers – it is where we usually store pasta
17. Frozen pasta - does not have to be thawed before it is cooked
Guidelines on proper and safe handling of food
1. Food handlers
• Undergo training on food safety and obtain medical certificates

from the local/provincial/city/municipal health office.
• Observe proper hand washing technique
• Wear complete cooking outfit and use disposable gloves for

direct food contact.
• Observe personal hygiene at all times.
• Avoid handling food if you are sick.
2. Kitchen facilities
• Use separate equipment and utensils for handling raw foods
• Sanitize all surfaces and equipment used for food preparation
• Clean thoroughly the cutting-boards and work areas after each

use
• Protect the kitchen areas and food from insects, pests and
other animals
• Maintain the highest standards of sanitation in the kitchen at all

times
• Repair immediately broken but still serviceable kitchen tools,

utensils and equipment to be ready for next use
• Sanitize completely all kitchen utensils especially cups,

saucers, flatware after each use
• Provide for adequate space, proper ventilation and window

screens in the area
• Provide garbage receptacle for proper waste disposal
3. Food Preparation and Cooking
• Check expiry dates of food commodities bought and those in

stock
• Use iodized salt as a must in salt-seasoned preparations
• Cover the food properly.
Page 77 /Cookery 10
• Practice segregation of materials
• Store food properly
4. Safe temperature
• Do not leave cooked food at room temperature for more than

two hours
• Refrigerate promptly all cooked and perishable food preferably

below 50C within four hours
• Do not store food too long even in the refrigerator.
• Thaw food inside the refrigerator, not at room temperature.
• Check internal temperature during cooking to assure proper

end-point time and temperature has been met to at least 700C/1650F
• Reheat cooked food thoroughly to 700C/1650F within two hours
Activity 1: Matching Type:
Match column A with column B.
Column A Column B
_____1. steamer a. stored in the refrigerator for 2 or 3 days
_____2. Pressure cooker b. 1 to 2 days
_____3. tongs c. does not have to be thawed before it is cooked
_____4. Dry pasta d. for cooking food by steaming
_____5. Sauced pasta e. for handling hot foods
_____6. Fresh pasta f. for tenderizing or cooking meat
_____7. Frozen pasta g. stored in a cool, dry place
Activity 2: Identification:
Identify the following.
_____1. It is a cross-disciplinary area concerned with protecting the safety, health and welfare
of people engaged in work or employment
_____2. Do not flip. Add a few drops of water to pan and cover to steam cook the top.
A thin film of coagulated white will cover the yolk which should remain liquid
_____3. It is long-time method in store-keeping where the first food stored should be the first food
to be out from the storage it is high time to make it a habit or put into practice
_____4. This is where we usually store pasta
_____5. This is a disease that is carried and transmitted to people by food
_____6. This is a disease that results from eating food containing harmful micro-organism
_____7. This is a disease that results from eating food containing toxins from bacteria, molds
or certain plants or animals
_____8. these are checked when buying food commodities
Activity 3: Enumeration
Enumerate the following.
Seven simple ways to present food like a chef
1.
2.
3.
4.
5.
6.
7.
Nutritive Value of pasta
Page 78 /Cookery 10
1.
2.
3.
4.
5.
Activity 4: Fill in the blanks.
1. Observe proper __________ technique
2. Clean thoroughly the __________ and work areas after each use
3. Avoid handling food if you are __________.
4. Do not leave cooked food at room temperature for more than __________
5. Thaw food inside the __________, not at room temperature
6. Use __________ salt as a must in salt-seasoned preparations
7. Provide __________ receptacle for proper waste disposal
8. Wear complete __________ and use disposable gloves for direct food contact
Review sessions can thus serve to help clarify questions about the materials/notes, make
students feel more confident about possible exam material, and provide a valuable
metacognitive opportunity to examine what they know and do not know. Well-designed review
sessions help students organize the material to be studied
Questions and answer regarding the part or parts of the test that was unclear or gave them a
hard time answering.
Prepare for tomorrow’s another set of activities.
WILMA L. BASCO
ANNETH S. MONREAL
VELVET C. RIÑON
ODESSA P. MANIACUP
Page 79 /Cookery 10
Page 80 /Cookery 10

Q1-Module-Cookery 10

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Q1-Module-Cookery 10

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DEPARTMENT OF EDUCATION

HOME ECONOMICS DEPARTMENT

A. Reviewing previous lesson or presenting the new lesson

B. Establishing a purpose for the lesson

C. Presenting examples/instances of the lesson - introduction of the lesson

Direction: Encircle the kitchen tools on

Tools, Utensils and Equipment Needed In Egg Preparation

1._______________ 2._______________ 3._______________ 4.______________

5._______________ 6._______________ 7._______________ 8.______________

9._______________ 10._______________ 11._______________ 12.______________

13._______________ 14._______________ 15._______________

G. Finding practical applications of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

8. It is a chamber or compartment used for cooking, baking, heating, or drying.

9. It is used for mixing creams, butter and for tossing salads.

J. Additional activities for application or remediation

Prepared and Submitted by:

HOME ECONOMICS DEPARTMENT

Content Standard: The learners demonstrate an understanding

A. Reviewing previous lesson or presenting the new lesson

B. Establishing a purpose for the lesson

C. Presenting examples/instances of the lesson - introduction of the lesson

• What do you eat for breakfast?

Physical Structure and Composition of Eggs

Nutritive Value of Egg

Nutrient Content of a Large Egg

Philippine Standard of Quality for Chicken Eggs

Membranes Shell Germinal Disc Yolk Egg

Albumen/Egg white Chalaza Air cell

1. Egg is a complete food.

H. Making generalizations and abstractions about the lesson

J. Additional activities for application or remediation

Get one real egg and examine the parts.

Prepared and Submitted by:

HOME ECONOMICS DEPARTMENT

SELF INSTRUCTIONAL PACKETS (SIPacks)

Content Standard: The learners demonstrate an understanding preparing and cooking

A. Reviewing previous lesson or presenting the new lesson

B. Establishing a purpose for the lesson

Picture Parade: Different Methods of cooking eggs

Scrambled Egg Boiled Egg Baked Egg

Plain Rolled Omelet Fried Egg Poached Egg

3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.

5. Pour the egg mixture into the pan.

PLAIN ROLLED OMELET

• Evaluate the learners output based on rubric

G. Finding practical applications of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

2. Application of Manifests very clear Manifests Manifests Manifests less No attempt

HOME ECONOMICS DEPARTMENT

SELF INSTRUCTIONAL PACKETS (SIPacks)

Content Standard: The learners demonstrate an understanding preparing and

Learning Competency: Competency 2.1 – Prepare and Cook Egg Dishes

All activities must be compiled and stapled upon submission.

A. Reviewing previous lesson or presenting the new lesson

• What do you eat for breakfast?

C. Presenting examples/instances of the lesson

Market Forms of Egg

E. Continuation of the discussion of new concepts

1. _________________ 2. _______________ 3. __________________

__________________ 4. They are made of high quality fresh eggs

G. Finding practical applications of concepts and skills in daily living

__________1. Scrambled eggs, thawed before use

1._______ 2._ 3._ 4.______

5._______ 6._ 7._ 8.______

9._______ 10._ 11._ 12.______

13._______ 14._ 15._________

1. _________ 2. _ 3. ____________

_______ _ __________

_______ _ __________

__________ _ _____________

____

1. 2. 3. _

4. 5. 6. _

7. 8. 9. _