COOKERY

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What I Need What I Know? What’s In?
To Know?

What’s New? What is it? What’s more?

What I have
What I can do? Assessment
learned?
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At the endWhat
of theI Need
lesson,to know?preparing egg dishes;
you are expected to: 3. identify egg
1. identify tools, utensils components and its
and equipment needed in nutritive value; and
egg preparation; 4. identify and prepare
2. clean, sanitize and ingredients according to
prepare tools, utensils and standard recipe.
equipment needed in
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WHAT I KNOW?

Direction: Identify the drafting tools required

in specific task. Choose the LETTER of your
answer and write it on your answer sheet.

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WHAT’S IN
What’s in?
What are the drawing materials and tools that you
have or you’re familiar with?

Mise’en Place

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WHAT’S NEW?
What’s new?
ACTIVITY: Guess the Word
Direction: Analyze the picture and guess the answer.

The Answer
is:
CHANNEL
KNIFE

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WHAT’S NEW?
What’s new?

The Answer
is:
OMELET PAN

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WHAT’S NEW?
What’s new?

The Answer
is:
SAUCE PAN

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WHAT IS IT?
What is it?
KITCHEN TOOLS • Offset Spatula - a broad – bladed
implement bent to keep the hand
• Channel Knife - a small hand
off hot surfaces.
tool used generally in decorative
works such as making garnishes.

• Pastry Brush - a small implement

used to brush the surface of
• Colander - a perforated bowl of
unbaked pastries or cookies with
varying sizes made of stainless
egg white, egg yolk or glaze.
steel, aluminum or plastic, used
to drain, wash or cook ingredients
from liquid.

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• Rubber Spatula or Scraper - a • Spoons; slotted, perforated and

What is it?
broad flexible plastic or rubber solid - large stainless spoons holding
scraper, that is rectangular in shape • about 3 ounces used for mixing,
with a curve on one side. stirring, and serving.

• Wire whip or Whisk - – a device with

• Sieve - a screen – type mesh loops of stainless steel wire fastened
supported by a round metal frame to a handle.
used for sifting dry ingredients like
starch and flour.

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KITCHEN UTENSILS • Measuring Cup - a kitchen utensil

What is it?
• Egg Poacher- A miniature Bain used for measuring liquid or bulk
Marie with an upper dish containing solid cooking ingredients such as
indentations each sized to hold an egg flour and sugar
or contains separate device for
poaching.
• Measuring spoon- used to measure
an amount of an ingredient, either
liquid or dry, when cooking.

• Omelet Pan - a heavy-based frying

usually of cast iron or copper.

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KITCHEN UTENSILS
What is it?
• Sauce pan- deep cooking pan with a
handle used primarily for cooking
sauce.
• 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.
3. Refrigerator - a kitchen appliance
where you store food at a cool
temperature.

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CLEANING AND SANITIZING TOOLS • Mechanical Dishwashing

AND EQUIPMENTWhat is it? 1. Scrape and pre-rinse
• Cleaning is the removal of visible soil 2. Rack dishes so that the
while Sanitizing means reducing the dishwasher spray will strike
number of harmful microorganisms by all surfaces
using very hot water or a chemical 3. Run machine for a full cycle.
sanitizing solution. 4. Set the sanitizing
• Ware washing is the process of washing temperatures at 1800F for
and sanitizing dishes, glassware, flatware, machine that sanitizes by
and pots and pans either manually or heat and at 1400F for
mechanically. machine that sanitizes by
• Manual Dishwashing
chemical disinfectant.
1. Scrape and pre-rinse
5. Air-dry and inspect dishes.
2. Wash
3. Rinse
4. Sanitize
5. Drain and air-dry

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STRUCTURE
PHYSICAL STRUCTURE AND
What is it?
COMPOSITION OF EGGS
1. Shell - The egg‘s outer covering,
the shell, accounts for about 9 to
12 % of its total weight
depending on egg size.
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 - 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.

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1. Germinal Disc - This is the
entrance of the latebra, the
What is it?
channel leading to the center of
the yolk.
2. 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 (membrane is the
covering that protects the yolk
from breaking).
3. 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.

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PHYSICAL STRUCTURE AND • AIR CELL - This is the empty space

What is it?
COMPOSITION OF EGGS between the white and shell at the
• MEMBRANE large end of the egg which is barely
existent in newly laid egg.

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• ALBUMEN/EGG WHITE - accounts • CHALAZAE - This is the ropey

What is it?
for most of an egg‘s liquid weight, strands of egg white at both sides of
about 67%. the egg, which anchor the yolk in
place in the center of the thick white.

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• GERMINAL DISC - This is the

What is it?
entrance of the latebra, the channel
leading to the center of the yolk.

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Egg Quality
What is it? • Shell quality (exterior)
• Interior egg quality
Egg Grading - Grading is a form of
quality control used to classify eggs
for exterior and interior quality.

Egg Size - Several factors influence

the size of the egg: breed, age of
hen, weight, feed and environmental
factors. The egg sizes are Jumbo,
Extra Large, Large, Medium, Small
and Peewee. Medium, Large, and
Extra Large are the sizes commonly
available.

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What is it?

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Egg Size
What is it?

Raymond Haugh developed the Haugh unit in

1937. It has become the most widely used
measurement of albumen or interior egg quality.

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Standardized recipes are an important part • Procedure

What is it?
of a well-managed food service program. • Yield
• Serving size
Advantages of Standardized Recipes • Cost per serving (optional
• Product Quality
• Projected Portions or Yield
• Cost Control
• Creativity

Standardized Recipe includes:

• Recipe Name / Recipe Card Number /
Section / Meal Pattern Contribution
• Ingredients
• Weight and Measures

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What’s more?
WHAT’S MORE?
Activity #3.1“Can You Name me?”
Independent Activity 1 Classify Me!
Directions: Name the following objects that is being shown.
Direction: Classify the items given if they are considered
material, tool or equipment. Write your answer on your
answer sheet.

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What’s more?
WHAT’S MORE?
Activity #3.1“Can You Name me?”
Independent Activity 1 Classify Me!
Directions: Name the following objects that is being shown.
Direction: Classify the items given if they are considered
material, tool or equipment. Write your answer on your
answer sheet.

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What I can do? WHAT I CAN DO?

Activity #5 “Look for me”
Instruction: Look for at least 10 tools, utensils and equipment that is found in
your kitchen.

With cell phone, document yourself in identifying the tools, utensils and
equipment with you, and state the use/function of each tools that you are
holding.
Without cell phone, draw and write on your activity notebook the tools, utensils
and equipment that is found in your kitchen, and give its uses/functions.
Activity will be collected upon meeting up with the teacher.
Your output will be rated using the rubrics below
With smart phone (score will be based on how the learner demonstrate on her
video presentation).

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What I have learned?

Congratulations!
Shell is the egg’s outer covering. It accounts You completed
for about 9 to 12% of its total weight Shell Air Cell
depending on egg size. the lesson.
Albumen is also called egg white. Albumen Chalaza
Sieve a screen type mesh supported by a
round metal frame used for sifting dry
ingredients like starch and flour Wire whip Sieve

Ware washing is the process of washing and Mechanical Ware washing

sanitizing dishes, glassware, flatware and pots Washing
and pans.
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ASSESSMENT

Direction: Choose the letter of your choice

and write your answer on your answer sheet.

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Additional Activity

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