PREPARE EGG,

CEREAL AND STARCH

DISHES

COOKERY GRADE10
FIRST QUARTER
 FIRST QUARTER

OBJECTIVES
PERFORM MISE EN
PLACE

PREPARE AND COOK

EGG, CEREAL AND
STARCH DISHES

PRESENT EGG,
CEREAL AND STARCH
DISHES

STORE EGG, CEREAL

AND STARCH DISHES
 This quarter will provide you learners the
essential knowledge and opportunities to
develop your skills and gained

OVERVIEW
understanding in the preparation,
cooking, presentation, and storing egg,
cereal, and starch dishes. You will be able
to know the needed tools and equipment
and learn how to clean and sanitize them
after each use. Differentiated activities
and hands-on activities were given to give
you opportunities to transfer what you
have learned.
 LESSON 1

PREPARE
EGG DISHES

QUARTER 1
 ACTIVITY #1

Q#1: How can you tell that an egg is fresh?

Q#2: Why do you say it’s fresh?
How would you know
3 Methods of
Testing Eggs
Freshness
 1ST METHOD

Testing with A
Bowl of Water
 2ND METHOD

Testing by Cracking it on a Plate

 The yolk should be round, compact,
and stay in the center.
 The “white” should be fairly thick
and should not spread far from the
yolk.
 The cloudier the “white” of the egg
is, the fresher it is as it clears with
age.
 3RD METHOD

Testing Eggs Freshness by Sound

This method uses your hearing instead of sight. It is not
really highly recommended to use this method alone.
However, it can be used in combination with one of the other
methods listed above.
While being in a very quiet room, place the egg by your ear,
and slightly shake the egg. Listen for swishing. If there is no
sound coming from the interior of the egg it is most likely
fresh and consumable.
However, if you hear a sloshing sound from inside the egg,
the egg is not fresh and should be discarded immediately. If
you are not sure, try the water test or the visual cracking test
before discarding the egg.
TAKE NOTE:

You should take special care in storing eggs

to retain freshness. Keep the eggs in the
refrigerator to prevent salmonella
contamination.
EGG SIZES
Egg sizes classified by weight per dozen include jumbo, extra large,
large, medium, and small.
 RESEARCH WORK ACTIVITY

Research to find the answer of the following questions.

A. Are brown eggs more nutritious than white eggs?

B. Can the eggs bought at the supermarket ever hatch into chicks?
C. Does the color of the egg yolk indicate freshness?
D. What are specialty eggs?
ANY QUESTIONS?