10
TLE
COOKERY
Module 3: PREPARE EGG
DISHES (ED) (Present Egg
Dishes)
Quarter 1: Week 2
JACKIELOU S. BALASUELA
(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)
A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT
1
TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 3: PREPARE EGG DISHES (ED) (Present Egg Dishes)
First Edition, 2020
Development Team of the Module
Writer: JACKIELOU S. BALASUELA
Editor: JACKIELOU S. BALASUELA
Reviewer: LEVIE J. LAQUIO
Illustrator:
Layout Artist:
Management Team:
Virgilio P. Batan Jr.
Jay S. Montealto
Amelinda D. Montero
Nur N. Hussien
Ronillo S. Yarag
Leo Martinno O. Alejo
-
Schools Division Superintendent
Asst. Schools Division Superintendent
Chief, CID
Chief, SGOD
EPS PVR – LRMDS
PDO II - LRMDS
Printed in the Philippines by ________________________
Department of Education – Region IX – Dipolog City Schools Division
Office Address:
Purok Farmers, Olingan, Dipolog City
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.
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the nature of Preparation of Egg Dishes (ED) (Present 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 is divided into two sub-lessons, namely:
• Present egg dishes
• Evaluate the finished product
After going through this module, you are expected to:
1. Select suitable plates according to standards;
2. Present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame; and
3. Follow standard procedures in presenting egg dishes.
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What I Know
.
Direction: Read each statement carefully writes T if the statement is true and F if
the statement is false. Write the correct answer on a separate sheet of paper.
1. Buy dirty, cracked, or outdated eggs.
2. Do not spill water or ice into hot oil as this may cause a flare-up.
3. Overfilling causes excessive splashing and bubbling over of hot oil.
4. Certain microscopic organisms, such as bacteria, are able to invade the
human body and cause illness and sometimes death.
5. Any garnish on the plate should be edible and should enhance the flavor of
the main dishes
6. Make sure your serving plates are small enough to let each food item stand
out, but big enough that the portions don‘t looks tiny.
7. There should be plan in place to deal with any emergency.
8. Contaminated foods are the major sources of organisms transmitted to
people.
9. Food-borne illness is a disease that results from eating food containing
harmful micro-organism.
10. Food-borne infection is a disease that results from eating food containing
toxins from bacteria, molds or certain plants or animals.
2
Lesson
3
PREPARE EGG DISHES
(ED) : Present Egg Dishes
There are a lot of ways egg dishes can be prepared and presented according to
standard recipes using a range of cooking methods. You’ll learn more about egg
dishes in this module. Let’s begin!
What’s In
In this module you will learn the factors to consider in presenting egg dishes.
What’s New
Direction: Enumerate five Good OHS Practices. Write the correct answer on
notebook.
1. _________________________
2. _________________________
3. ________________________
4. ________________________
5. _________________________
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your
What is It
Part of serving food is presentation. It should appeal to your mouth, nose,
and eyes. You don‘t have to be a trained chef to learn the basics of plating, which is
the art of presenting food in an attractive way.
Eight Simple Ways to Present Food like a Chef
1. Set the table properly. Your day - to - day meals might be
free-for all, but if you‘ve got guests coming over, it‘s nice to
have the knives and forks in the right places
2. Choose your plates wisely. Make sure your serving plates
are big enough to let each food item stand out, but small
enough that the portions don‘t look tiny.
3. Read the clock! A fool proof way to arrange food on a
plate is to place the carbohydrate (rice, pasta, bread, etc.)
at ―11 o‘clock,‖ the vegetables at ―2 o‘clock,‖ and the
protein at ―6 o‘clock‖ from the diner‘s point of view. These
will also help you portion correctly, if you remember that
vegetables should cover about half of the plate, starch one
fourth, and protein one fourth.
4. Just like with centerpieces, it‘s good to have a little bit of
height, but don‘t overdo it or your guests won‘t know how
to proceed! If you have a mound of mashed potatoes (midheight), you may want to lean your pork chop against it so
that it is standing up (high), with a row of snow peas (low)
in front. Or, top some rice (low) with sliced grilled chicken
(cut into a few diagonal slices, and fan them out) (mid
height) and cross asparagus over top of it (high).
5. Be odd. Don‘t be strange, but things generally look more
interesting when they‘re in sets of odd numbers, rather
than even numbers.
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6. Play with color and texture. Even if you‘re just serving
Tomato Soup and Grilled Cheese Sandwiches, a green
paper napkin can make this simple meal look really special!
7. Play with Height. This Chicken Stir-fry with Broccoli
looks more interesting because of the high mound of rice
sitting next to it
8. Garnish appropriately. Don‘t lose sight of the recipe you
made in the first place! Any garnish on the plate should be
edible and should enhance the flavor of the main dishes.
Grilled salmon might be served with a lemon wedge, for
example. Garnishes, like the cut-up fruit with the fried egg
below, are also a great way to add color or texture.
Different Techniques in Presenting Egg Dishes Attractively
Scrambled egg and bun
on a plate with cereal
Boiled eggs on white plate
with garnish
Scrambled egg with herbs
Fried egg with bacon and
toasted bread
Egg in a sandwich
Hard-boiled eggs in
different sizes
Scrambled egg in
Manhattan plate
Deviled Eggs
Stuffed Eggs
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Salad Egg
Poached Eggs
Stir-fried Eggs
Baked Eggs
Stir-fried Eggs Easter
Fried Egg Topping
Soft Boiled Eggs
Shaped Poached
Baked eggs in potato
bowls egg
Occupational Health and Safety (OHS)
Occupational Health and Safety (OHS) is a cross-disciplinary area concerned
with protecting the safety, health and welfare of people engaged in work or
employment. Knowing OHS is essential to minimize the hazards and risks not only
to students, trainers and other people within the training institution but also to
others who will be affected.
Good OHS Practice
1. Disaster Plan - there should be plan in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to
ensure that there is minimum risk to archive material or staff. It should
be kept
free of food and drinks, harmful contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are able to invade the
human body and cause illness and sometimes death. Because contaminated foods
are the major sources of organisms transmitted to people, it is essential that food
production must have a clear understanding of food microbiology and the
conditions involve in it.
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What is food borne illness? Food borne infection? Food borne intoxication?
Food-borne illness is a disease that is carried and transmitted to people by food.
Food-borne infection is a disease that results from eating food containing harmful
micro-organism.
Food-borne intoxication is a disease that results from eating food containing
toxins from bacteria, molds or certain plants or animals.
The common causes of outbreaks of food borne illness are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking.
6. Cross-contamination of cooked food through improperly cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.
Aside from food safety we should also be aware of the different hazards in
our workplace such as kitchen hazards, electrical hazards and others. To avoid or
control these kind of hazards the following should be observed:
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided for
your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean
vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease cutting
solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.
12. Do not overfill or pour excessive amount of frozen fries into deep fryer at one
time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool.
17. Extinguish hot oil/grease fires by using a class K fire extinguisher
Here are some tips on how to handle eggs:
Purchasing: Do not buy dirty, cracked, or outdated eggs.
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Storage:
• Store at 45°F or below.
• Store in closed container.
• Store away from strong odors.
• Refrigerate leftover egg dishes in shallow containers.
• Do not allow drippings to contaminate eggs.
Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.
What’s More
Check the internet for 3 egg dishes presentations or you may use some old issue
magazines or newspapers and print/cut and paste these pictures in your notebook
with a short description of the picture.
You will be scored using the criteria:
Presentation of output
-----
30 points
Adherence to instruction -----
20 points
Total
50 Points
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What I Have Learned
Direction: Copy and answer this in your notebook and share your learning’s,
insights/reflection about the lesson.
I have learned that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
RUBRICS
Areas of
Assessment
A
B
C
d
Ideas
Presents ideas
in an original
manner
Presents ideas
in a consistent
manner
Ideas are too
general
Ideas are
vague or
unclear
10 points
7 points
Strong and
organized
beg/mid/end
10 points
Organized
beg/mid/end
Understanding
Writing shows
strong
understanding
10 points
Mechanics
Few (if any)
Organization
4 points
1 point
Some
organization;
attempt at a
beg/mid/end
4 points
No
organization;
lack
beg/mid/end
1 point
Writing shows
a clear
understanding
7 points
Writing shows
adequate
understanding
4 points
Writing shows
little
understanding
1 point
Few errors
Several errors
Numerous
7 points
9
errors
7 points
10 points
TOTAL
POINTS
4 points
errors
1 point
/40
What I Can Do
Direction: With the guidance of your parents/guardians, prepare and cook French
omelette individually using the given recipe. Present your product in an artistic
way. Your product and performance will be evaluated using the given rubric.
Let any member of the family check your performance. Or you may take video if
gadget is available. The said family member must check/monitor your
performance. Then you should copy in your notebook and accomplish the Scoring
Rubrics/Checklist provided below after the activity.
Tools/Equipment Needed: Small bowls
Sauté pan
Fork
Ingredients Needed: Three eggs
Salt and pepper
Clarified butter Fillings
Procedures:
1. Prepare the necessary equipment.
2. Beat two or three eggs on a small bowl first until well-mixed. Do not whip
until frothy. Season with salt and pepper. Tablespoon water may be added
to make the omelet lighter.
3. Place an omelet pan over high heat.
4. When the pan is hot, add one tablespoon clarified butter to coat the inside of
the pan. Give it a second to get hot.
5. Add eggs to the pan
6. With one hand, vigorously shake the pan back and forth. At the same time,
stir the eggs with a circular motion with the bottom side of the fork, but do
not let the fork scrape the pan.
7. Tilt the handle up and shake the pan so the omelet slides to the opposite
side.
8. For filled omelet, spoon the filling across the center of the egg.
9. With the fork, fold the sides of the omelet over the center.
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10. Grasp the handle of the pan, and tilt the omelet into the plate so it inverts
and keeps an oval shape.
Your performance will be rated using the scoring rubric below:
DIMENSIO
N
PERFORMANCE LEVEL
Excellent
(4 pts)
Very
Satisfactory
(3 pts.)
Satisfactory
(2 pts)
Needs
Improvemen
t
(1 pt)
Uses tools
and
equipment
incorrectly
and less
confidently
most of the
time
Not
Attempt
(0)
1. Use of
tools and
equipment
Uses tools
and
equipment
correctly and
confidently
at all times
Uses tools
and
equipment
correctly
and
confidently
most of the
times
Uses tools
and
equipment
correctly but
less
confidently
sometimes
2.Applicatio
n of
procedures
Manifests very
clear
understanding
of the step- by
step procedure
Manifests
clear
understandin
g of the stepby step
procedure
Manifests
understandin
g of the stepby step
procedure but
sometimes
seeks
clarification
Manifests less
understandin
g of the stepby-step
procedure
seeking
clarification
most of the
time
No
Attempt
3. Safety
work habits
Observes
safety
precautions
at all time
Observes
safety
precautions
most of the
time
Observes
safety
precautions
sometimes
No
Attempt
Output is
very
presentable
and taste
exceeds the
standard.
Output is
very
presentable
and taste
meets the
standard.
Output is
presentable
and taste is
little below
the
standard
Work
completed
ahead of
time
Work
completed
within
allotted time
Work
completed
___(mins./h
our s/day s)
beyond
Not
observing
safety
precautions
most of the
time
Output is
not so
presentable
and taste is
not within
the
standard
Work
completed
___(mins./h
o urs/day s)
beyond
4. Final
Output
Time
Managemen
t
11
No
Attempt
No
Attempt
No
Attempt
Points
Earne
d
Assessment
Direction: Read each statement carefully write T if the statement is true and F if
the statement is false. Write the correct answer on your notebook.
1. Buy dirty, cracked, or outdated eggs.
2. Do not spill water or ice into hot oil as this may cause a flare-up.
3. Overfilling causes excessive splashing and bubbling over of hot oil.
4. Certain microscopic organisms, such as bacteria, are able to invade the human
body and cause illness and sometimes death.
5. Any garnish on the plate should be edible and should enhance the flavor of the
main dishes.
6. Make sure your serving plates are small enough to let each food item stand out,
but big enough that the portions don‘t looks tiny.
7. There should be plan in place to deal with any emergency.
8. Contaminated foods are the major sources of organisms transmitted to people.
9. Food-borne illness is a disease that results from eating food containing harmful
micro-organism.
10. Food-borne infection is a disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
Additional Activities
Answer the following question. Write your answer in a separate sheet of paper.
1. Why is it important to consider Plating, Garnishing, and Side Dishes in
presenting egg dishes?
Answer Keys
What I Know?
1.F
6. F
2. T
7. T
3. T
8. T
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4. T
5. T
9. F
10. F
What’s New?
Good OHS Practice
1. Disaster Plan - there should be plan in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to
ensure that there is minimum risk to archive material or staff. It should be kept
free of food and drinks, harmful contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
Post Test/ Assessment
1.F
6. F
2. T
7. T
3.T
8. T
4.T
9. F
5.T
10. F
References:
Content
Caunan, Cha. “LM Cookery G10.” LinkedIn SlideShare, June 21, 2015.
 https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339.
Websites
https://en.wikipedia.org/wiki/Garnish_(food
http://startcooking.com/public/IMG_P143.JPG
http://startcooking.com/public/IMG_1389.JPG
http://startcooking.com/public/IMG_4809.jpg
https://www.nisbets.co.uk/the-art-offoodplating#:~:text=Food%20plating%20is%20the%20process,mark%2Dup%20on%
20y our%20food,
https://en.wikipedia.org/wiki/Side_dish
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