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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

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TLE – Grade 10

Alternative Delivery Mode Quarter 1 – Module 3: PREPARE EGG DISHES (ED) (Present Egg Dishes)

First Edition, 2020

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

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. - Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent

Amelinda D. Montero - Chief, CID

Nur N. Hussien - Chief, SGOD

Ronillo S. Yarag - EPS PVR – LRMDS

Leo Martinno O. Alejo - PDO II - LRMDS

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 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.

2

.

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.

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Lesson

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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 your

notebook.

1. _________________________

2. _________________________

3. ________________________

4. ________________________

5. _________________________

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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 (mid-

height), 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

10 points

Presents ideas in a consistent

manner

7 points

Ideas are too general

4 points

Ideas are vague or

unclear

1 point

Organization Strong and organized

beg/mid/end 10 points

Organized beg/mid/end

7 points

Some organization;

attempt at a beg/mid/end

4 points

No organization;

lack beg/mid/end

1 point

Understanding Writing shows strong

understanding

10 points

Writing shows a clear

understanding

7 points

Writing shows adequate

understanding

4 points

Writing shows little

understanding

1 point

Mechanics Few (if any) Few errors Several errors Numerous

10

errors

10 points

7 points 4 points errors

1 point

TOTAL

POINTS

/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)

Not Attempt

(0)

Points Earne

d

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

Uses tools

and equipment

incorrectly

and less confidently

most of the

time

No

Attempt

2.Applicatio

n of procedures

Manifests very

clear

understanding of the step- by

step procedure

Manifests

clear

understanding of the step-

by step

procedure

Manifests

understandin

g of the step-by step

procedure but

sometimes

seeks

clarification

Manifests less

understandin

g of the step- by-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

Not

observing

safety

precautions most of the

time

No

Attempt

4. Final

Output

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

Output is

not so

presentable and taste is

not within

the standard

No

Attempt

Time

Managemen

t

Work

completed

ahead of

time

Work

completed

within

allotted time

Work

completed

___(mins./h

our s/day s) beyond

Work

completed

___(mins./h

o urs/day s) beyond

No

Attempt

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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 9. F

5. T 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-of-

foodplating#:~:text=Food%20plating%20is%20the%20process,mark%2Dup%20on%20y our%20food,

https://en.wikipedia.org/wiki/Side_dish