TLE 10 Notre Dame of

(Cookery) Kidapawan College

Integrated Basic Education
Department

First Quarter | Week 3

Mr. Ryan John B. Enghog, LPT

Monthly Theme:
“To educate children, you must love
Simplicity them and love them all equally.”
- St. Marcellin Champagnat
Opening Prayer
Our Father, You are the source of our life, the source of strength,
and the source of all goodness.
We thank you Lord, for being with us, for protecting us,
for loving us and for guiding our way and keeping us away from any harm.
We ask forgiveness for all our trespasses,
for the things we failed to do to glorify your name,
for our shortcomings; in words, in thoughts and in actions.
Lord, we continue praying for the safety of everyone,
especially those in need, sick and dying, starving
and suffering because of this pandemic.
Embrace them Lord and provide their needs.
This all we ask and pray. In Jesus Name,
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with the intercession of Blessed Virgin Mary,
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our Ordinary Resource. Amen.
 Complete the Table
Market Forms of Egg Uses of Egg

Fresh Eggs As leavening agent

Frozen Eggs As binding agent

Dried Eggs As nutritive agent

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 What
Whatrecipes
are theof
recipes
egg you ofcan
egg
cook
you can
when
cook
you
when
will use
youwater
will use
in
oil cooking?
in cooking?
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Integrated Basic Education Department
Learning Competencies
 Cook egg dishes in accordance with the prescribed salad.

 Determine the different varieties of egg dishes.

 Select suitable plates according to standards.

 Present egg dishes hygienically and attractively using

suitable garnishing and side dishes sequentially within the
required time.
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 Notre Dame of
Varieties of Egg Kidapawan College

Preparation Integrated Basic Education

Department

and
Factors for
Consideration in
Presenting Egg Dishes
“To educate children, you must love
them and love them all equally.”
- St. Marcellin Champagnat
1. Boiled Egg
‣ This preparation is the most simple preparation where the
whole egg is completely immersed in boiling water and
cooked till the egg coagulates, forming a complete hard mass
from the liquid state.

‣The eggs are carefully lowered with a metal spoon without

cracking the shell in enough water to cover the eggs.
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 Hard-boiled Egg

 Both egg yolk and egg

white coagulates.

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 Soft-boiled Egg

 The egg yolk is runny and

egg white coagulates.

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2. Fried Egg
‣Another very popular egg preparation where the eggs are
broken carefully on a hot plate or pan without breaking the
yolk and fried lightly with limited quantity of oil.

‣The texture will be very similar to poached egg, where the

egg white will harden more in comparison to the egg yolk.

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 Sunny Side-up

 In this style, the two yolks

appear brightly on top with a
clear distinctive colour. The
eggs are cooked for a
minimum time till they are just
ready to be taken out of the

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pan.
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 Over Easy

 In this style, an extra step is

taken after the sunny side is
done. The ready eggs are
flashed under the salamander
to give a very light color on
top of the egg yolks, still
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keeping the yolks soft. | 12
 Well Done

 In this style, the egg is

fried on both sides and thus
the yolk hardens along with
the egg white.

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3. Omelet
‣In this preparation, the egg white and yolk is beaten
thoroughly together with a whisk to incorporate air so that
the omelet is light and fluffy.

‣This mixture is then placed on an omelet pan and fried till the
mixture starts to coagulate. It should be noted that while
preparing an omelet, the texture should be hard from outside
but soft inside.
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 Plain Omelet

 In this style, the round

coagulated egg is book
folded or folded in a
crescent shape and served.

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 Stuff Omelet

There can be numerous

options of omelet with stuffing.

Few popular stuffed omelets

are Cheese Omelets, Chicken
Omelets, Mushroom Omelet,
Ham Omelets.
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 Spanish Omelet
 A Spanish delicacy and the
only omelet which is open faced
because it is not folded.
The egg mixture is cooked on a
pan and boiled diced potatoes
and peppers are sprinkled on
the top.
The omelet is then flashed in a
salamander or oven so that it
puffs up in volume. It is then
served immediately.
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4. Poach Egg
‣In this preparation, the egg is broken
in simmering water in which vinegar
and salt has already been added.

‣The egg white coagulates faster in an

acidic medium which is assisted by the
presence of vinegar.

‣The egg white solidifies completely but

the egg yolk still remains in a soft,
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with a thin white coating on top. | 18
5. Scrambled Egg
‣ It should be ensured that the
texture is well maintained and the
scrambled egg does not turn
watery on the plate.

‣ It is also for this reason that a

scrambled egg is served on toasted
bread, so that it will absorb the
extra moisture in the egg.
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 Egg Preparations

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 How can we achieve the correct
texture or doneness of egg for
each type of preparation?

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 Notre Dame of

Factors For Kidapawan College

Integrated Basic Education

Consideration in
Department

Presenting Egg
Dishes
“To educate children, you must love
them and love them all equally.”
- St. Marcellin Champagnat
 Choose the perfect
plate

Choose the right plate.

Choose the right size.

Choose a complementary color.

Notre Dame of Kidapawan College

Integrated Basic Education Department
 Placing your
ingredients.
Plate with a clock in mind.

Use moist ingredients as your

base.

Serve odd amounts of food.

Place food to create flavor bites.

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Don’t overcrowd your plate.
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 Pay attention to
details.

Think about color and contrast.

Create height on your plate.

Use texture to enhance your

dish.

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 Design and create
with sauces.

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 Use garnishes
purposefully.

Choose edible garnishes.

Place garnishes purposefully.

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 1. Set the table properly.

2. Choose your plates wisely.

3. Read the clock.

4. Consider going for height.

5. Be odd.

6. Play with color and texture.

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7. Garnish appropriately.
 Why is it important to follow the
different techniques in plating?

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 True or False?
1. In boiling hard-boiled egg, boil it in the water for at
least 8 – 10 minutes.

2. Fried egg with coagulated white and runny yolk is

considered as bull’s eye.

3. It is always best to use white plate in presenting your

dish.

4. It is advisable to follow the rule of odds on plating

small food.
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 Answer Key
1. In boiling hard-boiled egg, boil it in
True
the water for at least 8 – 10 minutes.
2. Fried egg with coagulated white and
runny yolk is considered as bull’s
True
eye.
3. It is always best to use white plate in
False presenting your dish.
4. It is advisable to follow the rule of
True odds on plating small food.
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Graded Activity
Notre Dame of
Kidapawan College

(Hands-on Cooking)
Integrated Basic Education
Department

Week 3
Performance Task 70%

“To educate children, you must love

them and love them all equally.”
- St. Marcellin Champagnat
Directions:
‣ Choose one of the following:
‣ Stuff Omelet
‣ Soft-boiled egg
‣ Poach egg
‣ Scrambled Egg
‣Sunny Side-up
‣ Cook the egg preparation you chose.
‣ List the ingredients you used.
‣Plate your dish following the different guidelines of
plating. You can also add any ingredient for your egg dish.
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Directions:
 Take a photo of the following:
 ingredients used.
 whole body picture showing PPE.
 yourself during PREPARING and COOKING.
 finished output (Close-up)
Paste the pictures in MS Word and be creative.
 Write/Encode the following:
 your experience in cooking
 guidelines you followed in plating your dish
 comments of your parents
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Guidelines for Submission:
For ONLINE flex students:
 Save the MS Word file as PDF.
 Take a screenshot of each page of your PDF file and
save it as pictures.
 Submit the output as PDF AND the pictures of each
page.
For DIGI flex students
 Print the MS Word file.
 Submit it as a hard copy.
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 Rubrics
Criteria 5 4 3 2
The procedures of The procedures of There are minor errors There are major errors
cooking egg were cooking egg were in following the in following the
accurately followed followed. procedures in cooking procedures in cooking
Accuracy of
and applied their own the egg. the egg.
Cooking
twists without
compromising the the
dish.
The egg was perfectly The egg was The egg was The egg was
cooked showing the overcooked by a overcooked by more undercooked.
Doneness of proper coagulation of minute; showing over than 2 minutes
Egg egg white and yolk. coagulation of egg minute; showing over
yolk or white. coagulation of egg
yolk or white.
The dish is creatively The dish is creatively The dish is somehow The dish is not
plated following the plated but not creatively plated and creatively plated.
Creativity of
appropriate guidelines following the not following the
PlatingNotre Dameinofplating
Kidapawan College
their dish. appropriate guidelines appropriate guidelines
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 Rubrics
Criteria 5 4 3 2
Student is in Some (1 – 2) of the Many (3 and more) Student only wear
complete PPE PPE is not present. of the PPE are not T-shirt and pants
Wearing PPE (White shirt, apron, present. without hairnet and
hairnet, pants and apron.
hand towel)
All data (pictures, Few of the data Plenty of the data Only picture of
description, (pictures, (pictures, finished output is
Completeness comments from description, description, presented.
of Data parents) needed are comments from comments from
presented. parents) needed are parents) needed are
presented. presented.
Student submitted Student submitted Student submitted Student submitted
the activity on the the activity one day the activity two days the activity three
Promptness expected day. after the expected after the expected days after the
Notre Dame of Kidapawan College day. day. expected day.
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References
‣ TLE Cookery 10, Learning Module

‣https://www.webstaurantstore.com/article/
200/basic-guide-to-food-presentation.html

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Memorare
Remember, O Most Gracious Virgin Mary
that never was it known; that anyone who fled to your
protection,
Implored your help or sought your intercession,
Was left unaided,
Inspired this confidence I fly unto you,
O virgin of virgins, my Mother
To you do I come, Before You I stand,
Sinful and sorrowful. O Mother of the world incarnate,
Despise not my petition, But in your mercy,
Hear and answer me.
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Amen | 39
 Notre Dame of
Kidapawan College
Integrated Basic Education
Department

“To educate children, you must love

them and love them all equally.”
- St. Marcellin Champagnat