Title PREPARED AND COOK EGG DISHES

Learning Area TLE 10- SMILE LEARNER’S PACKET

LESSON 6, EPISODE 2
Grade Level 10

MELC/s with Code/s (TLE_HECK9-12ED-Ia-1)

Objective/s LO 2. PREPARE AND COOK EGG DISHES
2.1 Identify the market forms of eggs
2.2 Explain the uses of eggs in culinary arts
cook egg dishes in accordance with the
prescribed standards.

Executive Producer LALAINE V. FABRICANTE, EPS-I

Asst. Executive Producer MELINDA C. CHAVEZ

Division HE Coordinator
Teacher-Broadcaster KISHELLE T. VALENCIA
Production Team Members

Director: ARLANDO An. IMPERIAL

Director of Photography: JOMMARK P. BENOSA
Scriptwriter/s: KISHELLE T. VALENCIA
Graphic Artist/ Illustrator: RONNEL V. ENCINAS
Video Editor: RONNEL V. ENCINAS
Production Staff: MARILOU N. RAYOS

VIDEO AUDIO

Opening Soundtrack

SEQUENCE 1
(ON CAM)
OH! ITS YOU AGAIN MY DEAR STUDENTS.
LET’S CONTINUE OUR LEARNING
Insert OBB JOURNEY ABOUT EGG PREPARATION.
Insert GFX
Insert photo of a chef
Insert TXT CRAVING DAY IS COOKING DAY!
(Come and learn
about egg) WELCOME TO OUR NEW EPISODE.

MY NAME IS TEACHER KISH, YOUR

FOODIE GOODIE TEACHER IN
TECHNOLOGY AND LIVELIHOOD
EDUCATION COOKERY10.

Insert TXT
Teacher Kish VO

Insert GFX
Photo of egg breakfast meal
ONE OF THE COMMON FILIPINO
BREAKFASTS IS USUALLY EGGS.
ACCORDING TO STUDY, EGGS ARE
AMONG THE MOST NUTRITIOUS FOOD
ON EARTH.

LAST EPISODE, TEACHER TIN

DISCUSSED WITH YOU THE
PRELIMINARY CONCEPTS ABOUT THE
COMPOSITION OF EGGS.

YOU HAVE LEARNED THAT EGGS

CONTAIN MOST OF THE NUTRIENTS
INSERT GFX/TEXT SUCH AS PROTEIN, ESSENTIAL AMINO
ACIDS, VITAMINS AND MINERALS.
Photo Of A Real Raw Egg
*Protein
*Essential Amino Acids
*Vitamins
*Minerals ASIDE FROM LEARNING ITS NUTRITIVE
VALUE, EGGS’ PHYSICAL STRUCTURES
INSERT GFX AND COMPOSITION WERE ALSO
DISCUSSED. IT WAS EMPHASIZED THAT
Photo of egg parts EGG HAS 3 MAJOR PARTS, AND MORE
NAMELY; Shell, Thin Albumin, Thick
*Shell Albumin, Chalaza, Germinal Disc, Vitelline
*Thin Albumin Membrane, Yolk, Inner Shell Membrane,
*Thick Albumin Outer Membrane, Air Cell
*Chalaza
*Germinal Disc
*Vitelline Membrane
*Yolk
*Inner Shell Membrane
*Outer Membrane NOW THAT YOU HAVE ALREADY
*Air Cell
LEARNED ABOUT EGGS VITAL
INFORMATION, ARE YOU READY FOR
Insert GFX MORE?

Are You Ready Sign?

AWESOME!!!

Insert GFX
Awesome!

SEQUENCE 2
(ON CAM)
INSERT GFX TODAY WILL BE ANOTHER FUN AND
photo of classroom background EXCITING DAY FOR YOU, MY DEAR
COOKERY STUDENTS.
 FOR THIS EPISODE, PLEASE PREPARE
YOUR PEN, PAPER AND LEARNER’S
PACKET NO. 2 ENTITLED PREPARE AND
INSERT GFX COOK EGG DISHES.

Photo of pen
Photo of notes
I GUESS YOU’RE READY!
Photo of the SLP
LET’S BEGIN!

DO YOU HAVE ANY IDEA ON HOW EGG IS

BEING SELL AND ITS USES IN CULINARY?
(TB face the camera then to the left)
INSERT GFX
OUR EPISODE TODAY WILL FOCUS ON
Video in the market showing where egg is EGG MARKET TYPES AND THEIR
sell (align left) APPLICATIONS IN THE CULINARY ARTS.
IT GIVES YOU FUNDAMENTAL
KNOWLEDGE AND SKILLS IN THE
PREPARATION AND COOKING OF EGG
DISHES ACCORDING TO STANDARD
PROCEDURES.
(VO)

THERE ARE 4 IDENTIFIED MARKET

FORMS OF EGGS NAMELY:
1. FRESH OR SHELL EGGS
INSERT GFX 2. FROZEN EGGS
3. DRIED EGGS
Photo of Fresh Eggs
4. PRESERVED EGGS
Photo of Frozen Eggs
Photo of Dried Eggs
Photo of Preserved Eggs LET US DISCUSS THEM ONE BY ONE.

FIRST IS THE..

FRESH OR SHELL EGGS. IT CAN BE

INSERT GFX BOUGHT INDIVIDUALLY, BY A DOZEN
Photo of Fresh Eggs in a tray OR IN 30 PIECES/ TRAY. THESE ARE
MOST OFTEN USED FOR BREAKFAST.
INSERT TXT
Fresh or Shell Eggs SECOND IS THE…

FROZEN EGGS. THESE ARE MADE OF

INSERT GFX FRESH EGGS OF HIGH QUALITY, THEY
Photo of Frozen Eggs ARE
PASTEURIZED AND REQUIRE THAWING
INSERT TXT
Frozen Eggs PRIOR TO USE.
NEXT IS THE…

INSERT GFX DRIED EGGS IS RARELY USED ITS

Photo of Dried Eggs WHITES ARE USED FOR MERINGUE
PREPARATIONS. IT IS MAINLY USED AS
INSERT TXT
INGREDIENTS IN THE FOOD INDUSTRY.
Dried Eggs
REMEMBER! DRIED EGGS ARE USUALLY
NOT SOLD DIRECTLY TO CONSUMERS

INSERT GFX AND LASTLY IS THE…

Photo of Preserved Eggs (Century Egg, PRESERVED EGGS. AS THE NAME
Pickled Egg and Salted Egg) SUGGESTS, IT UNDERWENT
PRESERVATION PROCESS.
INSERT TXT
Century Egg EXAMPLES OF THESE ARE CENTURY
Pickled Egg EGG, PICKLED EGG AND SALTED EGG
Salted Egg

INSERT GFX ARE THOSE MARKET FORMS OF EGGS

Photo of Fresh, Frozen, Dried, and Preserved FAMILIAR TO YOU? IF YES! THAT’S
GREAT!

INSERT GFX BEFORE WE MOVE ON TO THE NEXT

Remember sign (clipart) DISCUSSION, DO YOU KNOW THAT EGGS
MAY ALSO BE USED AS SUBSTITUTE IF
WE HAVE NO MAIN DISH TO PREPARE
FOR OUR MEALS?

INSERT GFX/TXT
Egg can be used to produce dishes such as
Photos and text of SCRAMBLED EGGS, EGGS ARE USED AS SUBSTITUTE
OMELETS, AND CUSTARDS DISHES SUCH AS SCRAMBLED EGGS,
OMELETS, AND CUSTARDS WHICH ARE
MADE OF PASTEURIZED EGG WHITES
WITH A COMBINATION OF INGREDIENTS
TO REPLACE YOLKS SUCH AS
VEGETABLE OIL, MILK SOLIDS,
VEGETABLE GUMS, SALT, EMULSIFIERS,
AND VITAMIN ADDITIVES.

INSERT TXT AND NEXT IS…

Eggless egg substitutes contain no egg EGGLESS EGG SUBSTITUTES CONTAIN
product NO EGG PRODUCT. THEY ARE MADE OF
FLOURS OR OTHER STARCHES, PLUS
INSERT GFX
VEGETABLE GUMS AND STABILIZERS,
Photo of a baked products
 AND SOMETIMES SOY PROTEIN.

SEQUENCE 3
(ON CAM)

INSERT GFX SINCE YOU ARE NOW FAMILIAR WITH

EGG MARKET FORMS. LET’S PROCEED
photo of classroom background TO THE USES OF EGGS IN CULINARY.

IT IS IMPORTANT TO KNOW THE

VARIOUS FORMS OF EGGS THAT ARE
BEING USED IN FOOD PREPARATION.

COOKED EGGS CAN BE:

(REMOVE THE BACKGROUND)
INSERT GFX
Photo of cooked egg in a meal
Photo of egg as appetizer
Photo of cooking egg
Photo of a ready to eat egg
THE MAIN PROTEIN DISH
IT CAN ALSO BE A KEY INGREDIENT
OR COMPLEMENT IN APPETIZER TO
DESSERT DISHES.
THIS CAN BE COOKED BY DRY HEAT,
MOIST HEAT, WITH OR WITHOUT OIL.
INDEED, IT CAN BE EATEN ANYWHERE.

INSERT TXT LET US UNDERSTAND ITS CULINARY

USES EVEN BETTER.
CULINARY USES OF EGGS
(VO)
THERE ARE 10 IDENTIFIED SPECIFIC
CULINARY USES OF EGGS. LET US TAKE
A LOOK AT IT ONE BY ONE.
EGGS CAN BE USED AS…

NUMBER 1 ….
COATING, IT USES WHOLE EGGS AND
BREADCRUMBS TO PROVIDE THE FOOD
INSERT TXT ITEM WITH A COATING OR PROTECTION
COATING BEFORE COOKING. EXAMPLE OF THIS
ARE FRIED OR DEEP FRIED FOODS,
SUCH AS FISH, MEATS, CHICKEN AND
INSERT GFX VEGETABLES.
Photo of coated fried fish & fried chicken
SECOND IS….
ENRICHING, EGGS ARE GREAT WAY TO
INSERT TXT ENRICH THE FLAVOR S OF FOOD .IT
ENRICHING ADDS NUTRITIONAL VALUE AND FLAVOR.
EXAMPLES ARE CAKES, PUDDINGS,
INSERT GFX
PASTA, AND EGG-NOG DRINKS
Photo of Cakes, Pudding, Pasta,etc
THIRD IS…
GARNISHING, THE HARD-BOILED EGG
INSERT TXT SLICED, SIEVED OR CHOPPED CAN BE
GARNISHING USED AS A GARNISH. THIS CAN APPLY
TO MANY FOOD LIKE NIÇOISE AND
INSERT GFX
CAESAR SALADS, STEAK TARTARE
Photo of Egg as garnish
FOURTH IS…
BINDING, EGGS MAY BE USED TO BIND
INSERT TXT TOGETHER FOODS, AS COAGULATED
BINDING WHEN COOKED. THIS IS PARTICULARLY
USEFUL FOR FOOD SUCH AS
INSERT GFX
HAMBURGERS, PATTIES, OMELETS
Photo of Hamburger Patty, Omelete,etc.
FIFTH IS….
AERATING, WHIPPED EGG WHITES
INSERT TXT CONTAIN TINY AIR BUBBLES. WHEN IT IS
BINDING ADDED TO OTHER INGREDIENTS IT
MAKES THE DISHES LIGHT AND FLUFFY.
INSERT GFX
Photo of Sponge Cake IN THIS PROCESS, THERE ARE 3 STAGES
OF WHISKING EGG WHITES TO A FOAM.
THE FIRST STAGE IS…
INSERT  SOFT PEAK - PEAKS ARE FORMED BUT
Photo or video clip of; DO NOT HOLD UP

Soft Peak SECOND STAGE IS…

Firm Peak  FIRM PEAK - PEAKS HOLD UP BUT ARE

SLIGHTLY BENT AT THE PEAKS
Stiff Peak
AND LASTLY IS THE…

 STIFF PEAKS - THE PEAKS STAND

STRAIGHT UP. THE FOAM SHOULD LOOK
MOIST AND SHINY

THE SIXTH USES IS…

INSERT TXT CLARIFYING, IN EGG, EGG WHITES ARE
CLARIFYING GREAT WAY TO CLARIFY FOOD. WHEN
YOU ADD BEATEN EGG WHITES TO DISH
INSERT GFX
IT REMOVE IMPURITIES AND CREATE
Photo of Stocks, consomme, soup & aspic
CLEAR FINISH.
 THIS CAN APPLY TO STOCKS,
CONSOMMÉ, SOUPS AND ASPIC
NEXT USES IS THE…
EMULSION. THE WHIPPED EGG YOLKS
INSERT TXT
MAY KEEP TOGETHER CERTAIN
EMULSION
INGREDIENTS THAT DON'T USUALLY FIT
INSERT GFX TOGETHER, INCLUDING OIL AND
Photo of Hollandaise and Mayonnaise VINEGAR. THE EXAMPLE OF THIS
METHOD IS HOLLANDAISE AND
MAYONNAISE
NEXT IS THE…

GLAZING, IT IS DONE BY BEATEN EGG

INSERT TXT OR YOLK BRUSHED ON FOOD BEFORE
GLAZING BAKING. IT GIVES A SHINY OR GLAZED
FINISH. THIS CAN APPLY TO MANY FOOD
INSERT GFX SUCH AS BREAD AND BREAD ROLLS
Photo of bread rolls,etc DUCHESSE POTATOES

NINTH CULINARY USES IS…

THICKENER, EGGS HAVE THE ABILITY TO
INSERT TXT HOLD LIQUIDS IN SUSPENSION WHEN
THICKENER
THEY ARE HEATED DUE TO THEIR
COAGULATING PROPERTIES. THIS CAN
INSERT GFX
Photo of egg drop soup and custard APPLY TO FOOD SUCH AS SOUPS AND
CUSTARD
AND LASTLY IS…
LEAVENING. WHEN THE
INCORPORATION OF AIR DURING THE
BEATING OF EGGS, FOAM IS FORMED
WHEN THE ALBUMEN SURROUNDS A
INSERT TXT
LEAVENING COLLOIDAL SYSTEM OF AIR BUBBLES.
THAT’S THE TIME THAT THE EGG
INSERT GFX LEAVENED THE DISH.
Photo of sponge cakes and chiffon cakes

THIS CAN APPLY TO FOOD SUCH AS

SPONGE CAKES, CHIFFON CAKES

SEQUENCE 4 IN PREPARING AND COOKING EGG

(ON CAM) DISHES, IT IS IMPORTANT TO KNOW THE
INSERT GFX DIFFERENT MARKET FORMS OF EGG.
photo of classroom background KNOWING ITS VARIOUS FORM AND ITS
CULINARY USES AFFECTS THE FOOD
PREPARATION THAT ASSURES GOOD
 QUALITY DISHES.
AT THIS POINT, LET US CHECK YOUR
FULL UNDERSTANDING ABOUT OUR
LESSON TODAY BY ANSWERING OUR
FIRST ACTIVITY.

ACTIVITY TIME!

(VO)
FOR OUR FIRST ACTIVITY, TAKE A LOOK
AT THE PICTURES ON THE SCREEN. ALL
YOU HAVE TO DO IS TO IDENTIFY THE
MARKET FORMS OF EGGS.

INSERT GFX
FOR EACH ITEM, YOU HAVE 5 SECONDS
Are you ready sign TO ANSWER. ARE YOU READY?

Insert GFX Image (Fresh Egg) LET’S START WITH ITEM NUMBER ONE…

Insert timer (5S)

IF YOUR ANSWER IS FRESH EGG, THEN
INSERT TXT YOU ARE CORRECT!
FRESH EGG INSERT SFX (5S TIMER)
INSERT CHECK SYMBOL INSERT SFX (FINAL BELL OR ALARM)

Insert GFX Image (DRIED EGG) LET’S HAVE ITEM NUMBER TWO…
Insert timer (5S)
IF YOUR ANSWER IS DRIED EGG, THEN
INSERT TXT
YOU ARE CORRECT AGAIN!
DRIED EGG
INSERT SFX (5S TIMER)
INSERT CHECK SYMBOL
INSERT SFX (FINAL BELL OR ALARM)

Insert GFX Image (FROZEN EGG)

NOW LET’S HAVE ITEM NUMBER
Insert timer (5S) THREE…

INSERT TXT INSERT SFX (5S TIMER)

FROZEN EGG
INSERT SFX (FINAL BELL OR ALARM)
INSERT CHECK SYMBOL
IF YOUR ANSWER IS FROZEN EGG, YOU
GOT IT RIGHT!

Insert GFX Image (PROCESSED

EGG;BALUT)
LET’S HAVE ITEM NUMBER FOUR…
Insert timer (5S)
IF YOUR ANSWER IS PROCESSED EGG,
INSERT TXT YES! IT’S A PROCESSED EGG!
PROCESSED EGG INSERT SFX (5S TIMER)
INSERT CHECK SYMBOL
INSERT SFX (FINAL BELL OR ALARM)

Insert GFX Image (PROCESSED EGG;

PICKLED EGG) THE LAST ITEM IS…

Insert timer (5S) INSERT SFX (5S TIMER)

INSERT TXT INSERT SFX (FINAL BELL OR ALARM)

PROCESSED EGG
INSERT CHECK SYMBOL IF YOUR ANSWER IS PROCESSED EGG,
YOU ARE RIGHT!

INSERT GFX WOW! YOU ARE A FANTASTIC

CONGRATULATIONS CLIPART (GIF) LEARNERS!
CONGRATULATIONS IN ACCOMPLISHING
YOUR 1ST ACTIVITY.

SEQUENCE 5 THIS TIME, LET US STRENGTHEN YOUR

KNOWLEDGE IN CLASSIFYING THE USES
(ON CAM)
OF EGGS BY HAVING OUR 2ND ACTIVITY.
ARE YOU NOW READY? LET’S BEGIN!
(VO)
FOR THIS ACTIVITY, YOU ARE GOING TO
IDENTIFY THE USES OF EGGS BASED
FROM THE DESCRIPTION GIVEN.

Insert TXT ITEM NUMBER 1…

IT USES WHOLE EGGS AND IN THIS PREPARATION, IT USES WHOLE

BREADCRUMBS TO PROVIDE THE FOOD EGGS AND BREADCRUMBS TO PROVIDE
ITEM WITH A COATING OR PROTECTION THE FOOD ITEM WITH A COATING OR
BEFORE COOKING. PROTECTION BEFORE COOKING.

INSERT TIMER (5S) INSERT SFX

INSERT POP-UP TXT: COATING. TIMER 5S ALARM

INSERT CHECK

INSERT TXT NUMBER TWO…

THIS PERTAINS TO NUTRITIONAL VALUE THIS PERTAINS TO NUTRITIONAL VALUE

AND FLAVOR OF THE WHOLE EGGS AND FLAVOR OF THE WHOLE EGGS

INSERT TIMER (5S) INSERT SFX

INSERT TXT TIMER 5S ALARM

ENRICHING
INSERT CHECK
INSERT TXT NUMBER THREE..
HARD-BOILED EGG SLICED, SIEVED OR HARD-BOILED EGG SLICED, SIEVED OR
CHOPPED CAN BE USED AS A GARNISH. CHOPPED CAN BE USED AS A GARNISH,
WHAT IS THIS?
INSERT TIMER (5S)
INSERT SFX
INSERT TXT
GARNISHING TIMER 5S ALARM
INSERT CHECK
GREAT JOB!

INSERT TXT
ITEM NUMBER FOUR…
EGGS MAY BE USED TO BIND TOGETHER
EGGS MAY BE USED TO BIND TOGETHER
FOODS, AS COAGULATED WHEN
FOODS, AS COAGULATED WHEN
COOKED
COOKED.
INSERT TIMER (5S)
INSERT TXT INSERT SFX
BINDING
TIMER 5S ALARM
INSERT CHECK

NUMBER FIVE…
INSERT TXT
THE PROCESS OF ADDING BEATEN EGG
ADD BEATEN EGG WHITES TO REMOVE
WHITES TO REMOVE IMPURITIES AND
IMPURITIES AND CREATE CLEAR FINISH.
CREATE CLEAR FINISH.
INSERT TIMER (5S)
INSERT SFX
INSERT TXT
CLARIFYING TIMER 5S ALARM

SEQUENCE 6
(ON CAM CONGRATULATIONS FOR A GREAT JOB.
WELL DONE!

I HOPE YOU WERE ABLE TO LEARN AND

ENJOY OUR LESSON FOR TODAY.

INSERT TXT
TO SUM UP OUR LESSON, LET ME GIVE
REMEMBER!
YOU THESE POINTERS TO REMEMBER.
(VO)
INSERT TXT
MARKET FORMS OF EGGS: IN PREPARING AND COOKING EGG
DISHES, IT IS IMPORTANT TO KNOW THE
 FRESH EGGS DIFFERENT MARKET FORMS OF EGG .
 FROZEN EGGS WE HAVE FOUR MARKET FORMS OF
 DRIED EGGS EGGS, NAMELY; FRESH EGGS, FROZEN
 PRESERVED EGGS EGGS, DRIED EGGS AND PRESERVED
EGGS.
CULINARY USES IS A BIG FACTOR TO
ASSURE GOOD QUALITY EGG DISHES.
 ASIDE FROM THE MARKET FORMS OF
EGG ALSO BEAR IN MIND THAT
KNOWING THE VARIOUS CULINARY
USES OF EGGS, IS A BIG FACTOR IN
FOOD PREPARATION IN ORDER TO HAVE
A GOOD QUALITY EGG DISHES.

SEQUENCE 7
(ON CAM)

ALRIGHT! WE HAVE JUST CONCLUDED

ANOTHER PRODUCTIVE ACTIVITY
INDEED.

INSERT TXT
TEACHER KISH ONCE AGAIN, I AM YOUR FOODIE
GOODIE TEACHER, TEACHER KISH.

REMINDING YOU ALL THAT YOUR

KITCHEN IS PERFECT FOR FUN,
MEANINGFUL! AND EXCITING LEARNING
DISCOVERY!
‘TIL OUR NEXT LEARNING EPISODES!