TLE-H.E.

COOKERY- Grade 10

STUDENT NAME: GRADE/SECTION:

_____________________ ________________________
TEACHER: DATE SUBMITTED:
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I. INTRODUCTORY CONCEPT
Welcome to the Technology and Livelihood Education-Home Economics
(Cookery) Grade 10 (SMILE) Simplified Modules Intended for Learning
Encounters on Storing Egg Dishes!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will enable to process the contents of the learning resource while being an
active learner.

Storage is done to maintain the quality of food, prolong the shelf life,
maintain an adequate supply of food and insure it safety for consumption.

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.

Eggs should be stored properly to prevent increase in alkalinity and

bacterial growth. They should be stored in an oval, dry place to retard
deterioration, as enzymatic activity is greater at room temperature.

Keeping eggs as fresh as possible depends on the care taken by the

farmer, wholesaler, and grocer to refrigerate them at all times. After you have
chosen your eggs by size, by grade, freshness and type, proper storage will help
maintain their quality

Kind of Storage
 Cold Storage (refrigerated storage, deep chilling, freezer storage)
keeping potentially hazardous foods cold enough to prevent
bacteria from growing.
 The temperature of the freezer compartment must be at 0F or less,
and the eggs should be stored in an area of freezer where there is
the least amount of temperature fluctuation.
 Dry Storage should be dry, cool, well- ventilated, free from insects
and rodents, clean and orderly.
In the absence of refrigerators, egg may be stored at room
temperature for about seven days. Left- over egg yolks and whites
should be kept in containers that will prevent drying.

Tips for Storing Raw and Cooked Eggs:

 Put eggs in the refrigerator as soon as possible after purchase.

 Keep them in their covered carton (large end up) to preserve
moisture and assure darkness. Do not put them in the egg box at
the door of refrigerator.
 Keep eggs away from strong odors. These can absorb through the
shells, which are porous.
 Whole eggs can be beaten slightly and placed in a container with
tight seal and stored in a freezer for up to one year.
 Egg whites also can be stored for up to a year in a tightly sealed
container in the freezer.
 When storing egg yolks in the freezer, a small amount of sugar or
salt should be added to prevent the yolks from becoming too thick
and gelatinous over time.
 Add a pinch of salt per yolk if the yolks will be used for savory
dishes, or add about a ¼ teaspoon of sugar per yolk if the yolks
will be used for sweet dishes.
 Do not wash egg before storing them. This destroys the mineral oil
film that coats the shells and helps them fresh.
 Dip the eggs in oil to cover the pores and delay its deteriorative
changes, reduce mold penetration and retard spoilage.
 Do not keep eggs longer than two weeks in the refrigerator.

Eggs are fragile ingredients that should be well taken care of. Learning
how to properly store and handle different types and forms of eggs would help
prolong its shelf life and maximize its use.
II. LEARNING COMPETENCIES
LO 4. Storing egg dishes
4.1 Discuss techniques in storing eggs
4.2 Store eggs

III. ACTIVITIES
Task 1
List five Tips for Storing Raw and Cooked Eggs

1. Tips for Storing 3.

Raw and Cooked
Eggs
2. 4.
5.
 Task 2
Check if the statement is correct and Put an X if it is wrong.

1. Keep eggs refrigerated at 4C or lower.

2. As much as possible avoid raw egg item
3. Keep eggs longer than two weeks in the refrigerator
4. wash egg before storing them
5. Cold Storage should be dry, cool, well- ventilated, free from insects
and rodents, clean and orderly

IV. ANSWER KEY

Task 1
Answer may vary.

Task 2


X
X
X

V. REFLECTION
Directions: Share your learning insights/reflection about the lesson.
Write your answer on your answer sheet.

I have learned that

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I have realized that

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I will apply
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VI. REFERENCES
o Technology and Livelihood Education- Home Economics (Cookery) Grade
10
Alternative Delivery Mode
o Quarter 1 - Module 4: Evaluating the Finished Product
First Edition, 2020 Department of Education – Division of Bukidnon

o Quarter 1 – Module 3: Prepare Egg Dishes (ED) (Present Egg Dishes) First
Edition, 2020 Department of Education –Region VII Schools Division of
Negros Oriental

o Competency-Based Learning Module for Cookery – 10

o K to 12 TLE Track Home Economics - Cookery Curriculum Guide s.

2013

o LM COOKERY 10

o Etesda.gov.ph

Prepared by:

RODA T. NEPOMUCENO
Teacher III- CNHS