10

TLE
Quarter 1 – Module 2:
Cookery 10
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare and Cook Egg Dishes
First Edition, 2020

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wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Development Team of the Module

Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro,
Sandee Annie L. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura,
Narda U. Kasan, Alma Adelma P. Bustamante,Michael C. Jumuad
Editors (Language/Social Content): Dr. Rachelle T. Amando
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain – REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Dr. Belinda L. Distor – EPS,EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 2:
Prepare and Cook Egg Dishes
Introductory Message
For the facilitator:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Focus on what the learners can do

rather than what he/she cannot do
and build on his/her strengths.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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 be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
on Preparing and Cooking Egg Dishes. The scope of this module permits it to be used
in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module covers the lesson namely:

 Learning Outcome 2: Prepare and Cook Egg Dishes

After going through this module, you are expected to:

1. identify and prepare ingredients according to standard recipes;

2. identify the market forms of eggs;

3. explain the uses of eggs in culinary; and

4. cook egg dishes with appropriate taste and seasoned in accordance with the
prescribed standard.

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 What I Know

As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic.
Pre-Test

A. Direction: Read the statements carefully and supply the correct word
that is being asked.

1. Eggs cooked out of the shell and dropped into a shallow pan of boiling
water are _______________________.

2. Eggs with shell cooked in simmering water for 3-5 minutes are called
_________________.
3. The other term used for shirred egg is _______________________________.
4.________________________ is the local name for scrambled egg with filling.
5. Eggs are used as _______________________ in baking sponge cake.
B. Direction: Write the letter of the correct answer in your activity sheet.

1. Beaten whole egg or yolk brushed into food items before baking will give it
to a gloss or ______________________.
a. Glazed finished c. Glazed dull
b. Dull finished d. Liquid in suspension finished

2. Sliced sieved or chopped hard-boiled egg can be used as ______________

a. Decoration c. Thickener
b. Garnishing d. Leavening agent

3. Beaten egg yolks will coagulate and hold a liquid in suspension when
heated is called_______________
a. Thickener c. Suspension
b. Glazed d. Garnish

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 Lesson
Cookery: Prepare and Cook
2 Egg Dishes

What’s In

In the previous lesson, you have learned the different needed tools and
equipment to be used in preparing egg dishes, its nutritive value and its
importance in daily diet. You have also learned how to clean and sanitize the
tools and equipment after use.

In this lesson, you will be able to know, learn, and develop your skills
on how to prepare and cook egg dishes according to standard recipe. You will
also identify the uses of eggs in culinary arts and cook egg dishes in
accordance with the prescribed salad.

Notes to the Teacher

Did you know that, in a home freezer, you can freeze
eggs up to one year? When you use frozen egg, you can thaw
them overnight inside the refrigerator or under running cold
water.
Don’t forget to exercise OHS every time they perform
laboratory or industry work

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 What’s New

Egg is cooked in many ways. It can be the main proteins dish; it can be
a main or accessory ingredient in dishes from appetizers to desserts. It can
be cooked by dry heat, moist heat, with or without oil, as simply as elaborately
as one’s inclination for the moment. Indeed, it can be eaten anywhere.
Many foods play a significant role in cooking, one of which is the egg. It
can be served as a main course, supporting other dishes or as an ingredient
in an item.
Because of its versatility, the egg is considered a key ingredient in the
culinary preparation, offering humidity, structure and plenty of plates. It also
and emulsified and aerated when handled and used properly. Such
characteristics are very important for hotel management professionals,
culinary students, and chefs to get familiar with the Eggs.

After all the questions have answered, it is time to gain new learning.
Ready, set, and learn!
Activity 1

The A – MAZE- ING EGG

Below are the steps that an egg follows on the journey from hen to
home. Number the pictures to show the order, then, trace the steps through
the maze until the egg reaches your refrigerator. DON’T GET LOST ALONG
THE WAY! Use your activity sheet.
Word bank
1. Laying 5. Candling 9. Cooling
2. Collecting 6. Grading 10. Shipping
3. Washing/broken out 7. Sorting 11. Selling
4. Treating 8. Packing 12. Storing

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 What is It

When do you usually cook and eat eggs? Egg is considered a breakfast food
because it is usually served for breakfast. What is your favourite dish? Have
you tried preparing it? Would you like to have a delectable breakfast made
easily and quickly? Below are some tips to enjoy your egg dishes.
Market Forms Of Eggs

There are three market forms of egg. These are the following:

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 1. Fresh or shell egg: maybe purchased individually,
by dozen or in trays.

2. Frozen eggs: these

are made from high quality
egg. They are come in the form of whole eggs with
extra y olds and whites. Frozen egg is pasteurized and must be thawed
before use.

3. Dried eggs: are seldom used. Their whites are used for
preparing meringue. Dried egg is used primarily as ingredients
in food industry. They are not commonly sold directly to
consumers.

Eggs are also sold in several

processed forms bulk or fluid, egg whites
and egg yolks. Pasteurized eggs are used
in preparation such as salad, dressings
or desserts, where traditional recipe may
have indicated that the eggs should be
raw.

These products are also available in liquid or frozen form. Frozen egg
products on the other hand are used as ingredients by food processors.
Products obtaining egg yolk usually have salt, sugar or corn syrup added to
prevent gelation or increased viscosity during freezing. They are packed in 30-
IB containers and in 4-5 and 10 IB pouches or waxed or plastic cartons. Dried
powdered eggs are also sold and maybe useful for some baked goods or in
certain circumstances. For food services use, they are generally sold in 60z
pouches and 3- IB and 25-IB poly packs.

Egg substitutes may be entirely egg-free or may be produced from egg

whites with dairy or vegetable products substituted by yolks. These
substitutes are important for people with reduced-cholesterol diet
requirements.

Uses of Egg in Culinary

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 Egg is cooked in many ways. It can be the main protein dish; it can be
a main or accessory ingredient in dishes from appetizer to dessert; it can be
cooked by dry heat, with or without oil, as simply or as elaborately as one’s
inclination for moment, indeed it can be eaten anywhere.

Why we need to eat eggs?

Eggs may be considered as functional food. Functional foods are food

with health benefits beyond their traditional nutritional values. Eggs as
functional foods contain lutein and zeaxanthin that help reduce risk of
cataracts and macular degeneration. Egg may also belong to a designer food.
Designer foods are foods that have been modified through biotechnology to
enhance their quality or nutritional value. It contains omega 3
polyunsaturated fatty acids and vitamin E.

Here are uses of eggs in culinary:

1. Cooked and served “as is”.

 In the shell- soft cooked (5
minutes simmering) or hard
cooked (15 minutes)
 Poached-cooked in simmering
water; addition of salt and vinegar
hastens coagulation
 Fried -keep low to moderate
temperature
 Liquids and acids decrease
coagulation point
 Scrambled- addition of sugar
delays coagulation
2. Eggs as emulsifier.
 Lecithin and lysolecithin are
responsible for the remarkable
ability of the egg yolk to act as an
emulsifying agent; both are
phosphoproteins containing polar
and non-polar ends such as that
the polar end holds water while
the non-polar end holds the fat,
thus prevent oil droplets in
suspension from coalescing.

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3. As binding, thickening agent, and
gelling agents
 Eggs are useful as binding,
thickening and gelling agents
because they contain proteins that
are easily denatured by heat.
 Using whole eggs requires lower
coagulation temperatures resulting
in a stiffer gel.
 Softer gel is produced with the
addition of scalded milk and acid
 In cooking custards, Bain Marie,
double boiler or steamer is used to
avoid boiling which can produce a
porous custard
 Soft custards are produced by
constant stirring

4. As foam
 When egg is beaten albumen is
denatured, air is incorporated as
white is stretched into thin films
 With continued beating, the air
cells are subdivided and volume is
increased
 Protein network are used up and
stabilizes the gas or air foams
 If only egg whites are used, the
color turns white and soft peaks
are formed. The gg proteins collect
at the air/liquid interface of the air
bubble and undergo surface
denaturation.
 If whole eggs or only egg yolks are
used, the color becomes pale
yellow with continued beating;
volume is increased, no surface
denaturation occurs.
 With further beating of egg whites,
liquid drains out, air bubbles
coalesce and foam breaks
 The same changes occur when the
foam is allowed to stand too long

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  Maximum stability is reached at
soft stage while maximum volume
attained is at stiff stage.

5. As coloring and flavoring agent

What’s More

Are you learning? Let us now check your understanding.

Tips for successful egg cookery

1. Use fresh eggs.

2. Cook eggs at low to medium heat.
3. Use eggs that are clean and without cracks.

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 4. Avoid over cooking eggs with shells because it makes the egg white
hard.
5. Peel hard-boiled eggs immediately after required time under cold
running water.

Cooking egg in a shell

 Hard cooked eggs: place the eggs in a pot. Fill the pot with enough
water to cover the eggs. Bring to boil and immediately lower the heat
to a simmer depending on the size of the egg.
 Coddled egg: put cold egg into already simmering water and simmer to
30 seconds.
 Soft- cooked eggs: put cold eggs into already simmering water and
simmer for 3-4 minutes.
 Medium-cooked eggs: put cold eggs into already simmering water and
simmer for 5=7 minutes.

Cooking eggs out of shell

Poached eggs are prepared by slipping shelled eggs into barely
simmering water and gently cooking until the eggs holds its shape. The fresher
the egg, the more centered the yolk.

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 Fried eggs call for perfectly fresh eggs, the correct heat level, and
appropriate amount of cooking fat and deft hand. Maybe served sunny side
up, basted, over easy, over medium, over hard.

Scrambled egg this can be made in two ways. The eggs can be stirred
over low heat for a soft delicate curd and creamy texture or stirred less
frequently as they cook for larger curd and fir texture.do not over cooked
scrambled egg or hold to long. Overcooked egg are tough and watery and will
turn green in steam table. It should be soft and moist. A good scrambled egg
must not be tough nor burned but completely coagulated.

Omelettes the rolled or French-style omelettes start out like scrambled

eggs, but when the eggs start to set, they are rolled over. The American
omelette is folded in half. Omelette maybe filled with cheese, sautéed
vegetables or potato, meats and smoked fish among other things. And are
open added just before an omelette are rolled or folded.

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 Baked eggs these are quick and easy to prepare. These are prepared by
breaking the egg in a greased heated custard cup sprinkle with salt and
pepper and bake 15-20 minutes or until the egg white is set.

SUGGESTED EGG RECIPES:

POACHED EGG

Makes 3 servings
INGREDIENTS:
3ggs
Salt to taste
Water

Tools and equipment:

Sauce pan, Skimmer

Procedure:
1. Use an egg poacher. If an egg poacher is not available, use shallow
pan with enough water to cover the egg.

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 2. Heat the water to boiling point then reduce the heat to simmering.
3. Add a little salt.
4. Break the egg into a cup and slip quickly into the simmering Water.
5. Let the egg stay in the water for 3=5 minutes.
6. Remove the egg with a turner.
7. Serve immediately.

FRIED EGG OR SUNNY SIDE UP

INGREDIENTS:
3 eggs
¼ cup oil
Salt and pepper to taste

Tools and equipment:

Saute’ pan [preferably non- stick pan], kitchen turner

Procedure:
1. Heat oil to medium heat in a non- stick pan
2. Gently crack the egg in a cup before pouring into the oil
3. Turn the heat to low when the egg white has set
4. Sprinkle salt and pepper on top.
5. Serve hot.

SCRAMBLED EGG

INGREDIENTS:

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 3 eggs
3T milk
Pinch of salt
1T oil for cooking

Tools and equipment:

Mixing bowl Turner, dish fork or egg beater, saute’ pan, steam
kettle or tilting skillets

Procedure:

1. Break the egg in a bowl, add milk, and add salt.

2. Beat the egg until light and fluffy.
3. Heat the oil in a non-stick pan.
4. Reduce the heat then pour the beaten egg into the pan.
5. Lift the thickened portion. Let the uncooked portion flow to bottom.
6. Cook until the mixture is ET.
7. Avoid overcooking.
8. Serve hot.

SHRIMP OMELLETE

INGREDIENTS:
3 eggs
100 g. shrimps, chopped finely
1 onion, minced
3 t. oil
Salt and pepper to taste

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Tools and equipment:
Mixing bowl, Fork or egg beater, Sauté pan, Kitchen turner

Procedure:
1. Sauté onion in oil.
2. Add chopped shrimps. Cook for 3 minutes.
3. Season to taste. Set aside.
4. Beat the eggs.
5. Heat oil.
6. Pour the beaten eggs.
7. Pour shrimps mixture over the beaten eggs.
8. Fold one side using spatula or turner.
9. Remove from fire.
10. Serve hot.

Stages in foam formation

1. Frothy – large air bubbles that flow easily

2. Soft Foam – air cells are smaller and more numerous; foam becomes
whiter; soft peaks are formed when beater is lifted.
3. Stiff Foam – peaks hold their shape; when bowl is tipped, it holds,
moist and glossy
4. Dry- moistness and glossiness disappear; specks of egg white are seen

Factors to be considered in foam formation (leavening agent)

1. Beating time and temperature beating – as the time of beating increase,
both volume and stability of the foam increases initially; resulting in
bigger volume and finer texture.
2. Beating Force – resulting in bigger volume and fine texture.
3. Freshness of Egg –produce bigger volume of foam.
4. Adding sugar – increase the stability of foams but delays foams
formation reduce volume.
5. Addition of soda – increase stability and volume.
6. Lessen of adding salt – lowers quality of the foam.
7. Type of Egg – duck eggs do not foam well because they lack ovumucim.
8. Dilution of Egg White by Water – produces bigger volume but lesser
foam.
9. Applications of Foam in Cookery –

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 a. *as leavening
b. *as meringue *structural and textural agent
c. Structural and textural agent

Suggested fillings use for egg omelette:

1. Cheese
2. Sautéed onions or mined carrots and potatoes
3. Creamed or curried chickecn meat.
4. Sautéed or creamed spinach or mushrooms.

What I Have Learned

You did a great job in the previous activities! Now, it is time to process
what you have learned from the lesson.
Activity 1
PICTURE ANALYSIS

Direction: Name what type of cooking eggs is in the picture.

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 1. ____________ 2. ____________________ 3. _________________

4. _______________________ 5. _________________________

Activity 2

Direction: Complete the clauses with how much you have learned from our
lesson

1. Eggs are considered functional and designer food because…

___________________________________________________________________________
___________________________________________________________________________

2. Eggs are used as thickening and binding ingredients

___________________________________________________________________________
___________________________________________________________________________

What I Can Do

Let us now transfer your learning into real life situation.

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 Show what you have learned by preparing and cooking eggs in the given
egg dishes below. You will be rated based on the overall evaluation. Each
student will bring 1 egg for each recipe given or activity.
Soft-cooked egg fried egg hard-boiled egg
Frothy soft peak
Rubric for cooking egg properly:

4 Follows correctly the procedure in preparing and cooking egg and performs
the skill very satisfactory without supervision and with initiative and
adaptability to problem situations.

3 Follows correctly the procedure in preparing and cooking egg and performs
the skill satisfactory without assistance or supervisions.

2 Follows correctly the procedure in preparing and cooking egg with minor
errors and performs the skill less satisfactory with some assistance and or
supervisions.

1 Was not able to follow the procedure in preparing and cooking egg and
perform the skill unsatisfactory.

Assessment

A. Direction: Identify the word being referred to. Choose the correct
answer from the listed below. Write only the letter before each
number.
a. Poached egg g. Scrambled egg
b. Baked egg h. Sunny side up
c. Torta i. Frozen egg
d. Fresh egg j. lutien
e. Designer food k. Functional food
_______ 1. __________ is a substance from egg that helps reduce the risk of
cataracts and macular degeneration.
_______2. Local term for an omelet egg is __________________.
_______3. It is prepared in by slipping shelled egg into barely simmering water
and gently cooking until the egg holds its shape.
_______4. This may be sold in form of bulk, by dozen, by trays in the market.

22
_______5. The other name of fried egg.
_______6. When egg have been modified through biotechnology to enhance
their quality value, they are referred to as
_______7. They are pasteurized egg and they have to be thawed before using.
_______8. Eggs have health benefits beyond its nutritional value. they are
referred to as.
_______9. To prepare eggs by mixing white and yellow parts then stirring the
mixture in a hot pan.
_______10. It is prepared by breaking the egg in a heated a greased custard
cup in 175 C.

Additional Activities

Direction: Write the 10 steps in making omelet. Write each step in the box.
Step 1 Step 2 Step3 Step 4 Step 5

Step 6 Step 7 Step8 Step9 Step10

List food items that can be used as filling for egg omelets. Write your
answers below.

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24
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What I Know What I have Assessment
1. poached egg learned 1.j
2.soft cooked egg
1.boiled egg 2.c
3.baked egg
4.torta 2.omelet [folded] 3.a
5.leavining agent
3.scrambled egg 4.d
4.omelet [rolled] 5.h
5.poached egg 6.e
7.f
8.k
9.g
10.b
Answer Key
References

Technical- Vocational Livelihood

Home Economics – COOKERY 10
Technology and Livelihood Education 10
Cookery by: Corazon B. Sumisim
Fe F. Asprer
Straitstimes.com
Uaex.edu
Amazon.com
Alibaba.com
Chatelaine.com
Downshiftology.com
Maggi.ph
Pinterest.co.uk
Youtube.com
Godairyfree.org
Bbc.co.uk
Tasty.co
Thespruceeats.com
VirginiaTech

Websites
https://www.slideshare.net/jeffry_222/learning-module-cookery-grade-10
https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/hfo
od/e_uses.ht

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

27
For inquiries
or feedback,
please write
or call:

Department of
Education –
SOCCSKSAR
GEN
Learning
Resource
Management
System
(LRMS)

Regional
Center, Brgy.
Carpenter Hill,
City of