JACKIELOUS.BALASUELA · 2020. 10. 12. · 1 tle cookery module2:prepareandcookegg dishes quarter1:week2 jackielous.balasuela (supportmaterialforindependentlearningengagement) ajointprojectof

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TLECOOKERY

Module2:PREPAREANDCOOKEGG

DISHESQuarter1:Week2

JACKIELOUS.BALASUELA

(SUPPORTMATERIALFORINDEPENDENTLEARNINGENGAGEMENT)AJointProjectof

SCHOOLSDIVISIONOFDIPOLOGCITYandthe

DIPOLOGCITYGOVERNMENT

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TLE–Grade10AlternativeDeliveryModeQuarter1–Module2:PREPAREANDCOOKEGGDISHESFirstEdition,2020

DevelopmentTeam oftheModule

Writer:JACKIELOUS.BALASUELA

Editor:JACKIELOUS.BALASUELA

Reviewer:LYNNEB.GAHISAN

Illustrator:LYNNEB.GAHISAN

LayoutArtist:

ManagementTeam:VirgilioP.BatanJr. - SchoolsDivisionSuperintendentJayS.Montealto - Asst.SchoolsDivisionSuperintendentAmelindaD.Montero- Chief,CIDNurN.Hussien - Chief,SGODRonilloS.Yarag - EPSPVR–LRMDSLeoMartinnoO.Alejo- PDOII-LRMDS

PrintedinthePhilippinesby________________________

DepartmentofEducation–RegionIX–DipologCitySchoolsDivision

OfficeAddress: PurokFarmers,Olingan,DipologCity

Thefollowingaresomeremindersinusingthismodule:

1.Usethemodulewithcare.Donotputunnecessarymark/sonanypartofthemodule.

Useaseparatesheetofpaperinansweringtheexercises.

2.Don’tforgettoanswerWhatIKnowbeforemovingontotheotheractivitiesincluded

inthemodule.

3.Readtheinstructioncarefullybeforedoingeachtask.

4.Observehonestyandintegrityindoingthetasksandcheckingyouranswers.

5.Finishthetaskathandbeforeproceedingtothenext.

6.Returnthismoduletoyourteacher/facilitatoronceyouarethroughwithit.

Ifyouencounteranydifficultyinansweringthetasksinthismodule,donothesitateto

consultyourteacherorfacilitator.Alwaysbearinmindthatyouarenotalone.

Wehopethatthroughthismaterial,youwillexperiencemeaningfullearningandgaindeep

understandingoftherelevantcompetencies.Youcandoit.

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WhatINeedtoKnow

Thismodulewasdesignedandwrittenwithyouinmind.Itisheretohelpyoumasterthe

natureofCookery.Thescopeofthismodulepermitsittobeusedinmanydifferentlearning

situations.Thelanguageusedrecognizesthediversevocabularylevelofstudents.The

lessonsarearrangedtofollowthestandardsequenceofthecourse.Buttheorderinwhich

youreadthem canbechangedtocorrespondwiththetextbookyouarenowusing.

Themodulecoversonelesson:•Lesson1–PrepareandCookEggDishes

Aftergoingthroughthismodule,youareexpectedto:

1.Discussavarietyoffillingsandcoating/icing,glazesanddecorationsforpastryproducts

accordingtostandardrecipes,enterprisestandardsand/orcustomerpreferences.

2. Prepare fillings and decorate pastryproducts,where required and appropriate,in

accordancewithstandardrecipesand/orenterprisestandardsandcustomerpreferences.

3.Displaycreativityinpresentingbakedpastryproductsaccordingtoestablishstandards

andprocedures.

.

WhatIKnow

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LetusdeterminehowmuchyoualreadyknowabouthowtoprepareandcookEGGDISHES.Takethistest.

Direction:Readeachitem carefullychoosealetterthatcorrespondstothecorrect.Writeyouranswerinyournotebook.

1.Marketform ofeggswhicharepasteurizedandmustbethawedbeforeuse.a.FrozenEggs b.FreshEggsc.DriedEggs d.shelleggs

2.Thesearefoodsthatmayhavehealthbenefitsbeyondtheirtraditionalnutritionalvalue.a.Functionalfoods b.Designerfoods c.Zeaxanthin d.coddledeggs

3.Whichofthefollowingmarketformsofeggsisseldom usedincooking?a.Driedegg b.frozenegg c.Freshegg d.Shelledegg

4.Whichkindofeggdishispreparedbyslippingshelledeggsintobarelysimmeringwaterandgentlycookinguntiltheeggholdsitsshape?

a.Friedegg b.Scrambledegg c.Poachedegg d.Soft-boiledegg5.Whichofthefollowingtoolsisnotusedincookingomelet?

a.Bowls b.Sautépan c.Fork d.Skimmer

II.Essay.Discussthefollowingquestionsbelow.(5pts.each)

1.Amongthetypesoffriedeggs,whichdoyouthinkiseasytocook?Why?2.Whydoyouneedtoeateggs?

Lesson

2 PrepareandCookEggDishes

Inthispart,youareexpectedtolearnonhow toidentifyandprepareingredients

accordingtostandardrecipes,identifythemarketformsofegg,explaintheusageofeggsin

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culinaryandcookeggdisheswithappropriatetasteandseasonedinaccordancewiththe

prescribedstandard.

What’sIn

Directions. Enumerate the five uses of eggs. Write it on your test notebook.

1.____________________________________

2.____________________________________

3.____________________________________

4.____________________________________

5.____________________________________

What’sNew

Directions:Answerthefollowingquestions:Writeitonyourtestnotebook.

1.ExplaintheMarketFormsofEggin1sentence.

2.Explaintheusesofeggsinculinary.

ESSAYRUBRICS

AreasofAssessment

A B C d

Ideas Presentsideasinanoriginal

manner

10points

Presentsideasinaconsistent

manner

7points

Ideasaretoogeneral

4points

Ideasarevagueorunclear

1point

Organization Strongandorganized

Organizedbeg/mid/end

Someorganization;

Noorganization;lack

4

beg/mid/end10points

7points attemptatabeg/mid/end4

points

beg/mid/end1point

Understanding Writingshowsstrong

understanding10points

Writingshowsaclear


Writingshowsadequate


Writingshowslittle

understanding1point

Mechanics Few(ifany)errors

10points

Fewerrors

7points

Severalerrors

4points

Numerouserrors

1point

TOTALPOINTS /40

WhatisIt

MarketFormsofEggTherearethreemarketformsofeggsnamely:fresh,dried(whole,eggwhites/eggyolks),andfrozen(whole,eggwhites/eggyolks).

1.FreshEggsorshelleggsmaybepurchasedindividually,bydozenorintraysof36pieces.2.FrozenEggs–aremadeofhighqualityfresheggs.Theycomeintheform ofwholeeggswithextrayolksandwhites.Frozeneggsarepasteurizedandmustbethawedbeforeuse.3.DriedEggs–areseldom used.Theirwhitesareusedforpreparingmeringue.Driedeggsareusedprimarilyasingredientsinfoodindustry.Theyarenotcommonlysolddirectlytoconsumers.

Eggsarealsosoldinseveralprocessedforms:bulkorfluidwholeeggs(whichsometimesincludesapercentageofextrayolkstoobtainaspecificblend),eggwhites,andeggyolks.

Pasteurizedeggsareusedinpreparationssuchassaladdressings,eggnog,ordesserts,wherethetraditionalrecipemayhaveindicatedthattheeggsshouldberaw.Theseproductsgenerallyareavailableinliquidorfrozenform.Frozeneggproductsontheotherhandareusedasingredientsbyfoodprocessors.Productscontainingeggyolkusuallyhavesalt,sugarorcornsyrupaddedtopreventgelationorincreasedviscosityduringfreezing.Theyarepackedin30lB.containersandin4-,5-,8-,and10-lB.pouchesorwaxedorplasticcartons.

Driedpowderedeggsarealsosoldandmaybeusefulforsomebakedgoodsorincertaincircumstances.Forfoodserviceuse,theyaregenerallysoldin6-oz.pouches,and3-lB.and25-lB.polypacks.

Eggsubstitutesmaybeentirelyegg-freeormaybeproducedfrom eggwhites,withdairyorvegetableproductssubstitutedbyyolks.Thesesubstitutesareimportantforpeoplewithreduced-cholesteroldietrequirement.

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UsesofEggsinculinaryEggiscookedinmanyways.Itcanbethemainproteindish;itcanbeamainor

accessoryingredientindishesfrom appetizerstodesserts.Itcanbecookedbydryheat,moistheat,withorwithoutoil,assimplyoraselaboratelyasone‘sinclinationforthemoment.Indeed,itcanbeeatenanywhere.EffectofHeatonEggs1.Coagulationofproteins:whiteat60-65ºC,yolkat65-70ºC.

Beyond thistemperature,overcoagulation occursand waterissqueezed outcausingshrinkageresultinginatoughproduct.

2.FormationofgreenishdiscolorationattheinterfaceoftheyolkandwhitewheneggisovercookedDuetothereactionbetweentheironintheyolkandthehydrogensulfideliberatedfrom thesulfurcontainingferroussulfide.

Reactionisfavoredby:-Highcookingtemperature-Prolongedcooking

Reactionispreventedbyimmediatecoolingoftheegg(e.g.immersingincoldwater)aftercooking

UsesofEgg

1.Served―“asis”,e.g.intheshell–softcooked(5minutessimmering)orhardcooked(15minutessimmering)poached–cookedinsimmeringwater;additionofsaltandvinegarhastenscoagulationfried–keeplowtomoderatetemperaturescrambled–additionofsugardelayscoagulation;additionofliquidsandacidsdecreasescoagulationpoint.

2.Eggsasemulsifier*Lecithinandlysolecithinareresponsiblefortheremarkableabilityofeggyolktoactasanemulsifyingagent;botharephosphoproteinscontainingpolarandnonpolarendssuchthatthepolarendholdswaterwhilethenon-polarendholdsthefat,thus,preventoildropletsinsuspensionfrom coalescing.

3.Asbinding,thickeningagent,andgellingagents

*Eggsareusefulasbinding,thickeningandgellingagentsbecausetheycontainproteinsthatareeasilydenaturedbyheat.

*Usingwholeeggrequireslowercoagulationtemperaturesresultinginastiffergel

*Additionofsugar,raisescoagulationtemperatureproducingsofter,weakergel

*Softergelisproducedwiththeadditionofscaldedmilkandacid

*Incookingcustards,BainMarie,doubleboilerorsteamerisusedtoavoidboilingwhichcanproduceaporouscustard

*Softcustardsareproducedbyconstantstirring.

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4.Asfoam

*Wheneggisbeatenalbumenisdenatured,airisincorporatedaswhiteisstretchedintothinfilms

*Withcontinuedbeating,theaircellsaresubdividedandvolumeisincreased

*Proteinnetworkdriesupandstabilizesthegasorairfoams

*Ifonlyeggwhitesareused,thecolorturnswhiteandsoftpeaksareformed.Theeggproteinscollectattheair/liquidinterfaceoftheairbubbleandundergosurfacedenaturation.

*Ifwholeeggsoronlyeggyolksareused,thecolorbecomespaleyellow withcontinuedbeating;volumeisincreased(butnotasmuchaswhenonlywhitesareused);nosurfacedenaturationoccurs.

*Withfurtherbeatingofeggwhites,liquiddrainsout,airbubblescoalesceandfoam breaks.

*Thesamechangesoccurwhenthefoam isallowedtostandtoolong.

*Maximum stabilityisreachedatsoftstagewhilemaximum volumeattainedisatstiffstage

Stagesinfoam formation

A.frothy–largeairbubblesthatfloweasilyB.softfoam –aircellsaresmallerandmorenumerous;foam becomeswhiter;softpeaksareformedwhenbeaterisliftedC.stifffoam –peaksholdtheirshape;whenbowlistipped,itholds,moistandglossyD.dry–moistnessandglossinessdisappear;specksofeggwhiteareseen

Factorstobeconsideredinfoam formation(leaveningagent)

A.Beatingtimeandtemperature:asthetimeofbeatingincreases,bothvolumeandstabilityofthefoam increasesinitially,then,decreases;whitecanbebeaten/whippedmorereadilyatroom.

B.Temperaturethanatrefrigeratortemperature–refrigeratedeggsaremoreviscous,thus,hardtobeat/whip.

C.Eggsbeatenatroom temperaturewhipbetterresultinginbiggervolumeandfinertexture.

D.Wholeeggsoreggyolkrequiremorebeatingtoproduceagoodfoam

E.Storedeggsfoam fasterbutproducesmallervolumethanfresheggs.

F.Acids(e.g.cream oftartar,1tpercup)increasethestabilityoffoams,butwhenaddedtooearly,delayfoam formation(reducedvolume)thus,increasesthetimenecessaryforbeating

G.Sugaralsoincreasesthestabilityoffoamsbutdelaysfoamsformation(reducedvolume),thus,itshouldbeaddedafterfoaminghasstartedandsoftpeaksareformed;sugarretardsthedenaturationofeggwhite

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H.Additionofsodaincreasesstabilityandvolume

I.Additionofsaltlowersqualityofthefoam.J.Dilutionofeggwhitebywaterproducesbiggervolumebutlesserfoam;thisproducesmoretendercakes,butinmeringues,syneresisoccurs.

Applicationsoffoam incookery

*asleaveninge.g.inangelcake,spongecake,chiffoncakes*asmeringue,e.g.(a)softmeringuefortoppingofcream,chocolate,orlemonpie,requiresaproportionoftwotablespoonssugarpereggwhite

(b)hardmeringueforconfections,baseoffruitpiesorSansRivalCake,requiresaproportionof¼cupsugarpereggwhite

*structuralandtexturalagent–tendernessandfluffinesstoproducts,e.g.fluffyorfoamy,soufflé,divinity,foam cakes,popovers

EggProducts

1.Balutfrom duckeggs

2.CenturyEggs/PidanEggs–alsoknownaspreservedegg,

hundred-yearegg,thousand-yearegg,millennium egg,skin

eggandblackegg,areaChinesepreservedfoodproduct

anddelicacymadebypreservingduck,chickenorquail

eggsinamixtureofclay,ash,salt,quicklimeandricehulls

forseveralweeks to severalmonths oreven years

dependingonthemethodofprocessing.

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3.PickledEggs-aretypicallyhardboiledeggsthatarecured

invinegarorbrine.Aswithmanyfoods,thiswasoriginally

awayto preservethefood so thatitcould beeaten

monthslater.

Eggsmaybecookedinalotofways:

EggscookedinashellHardandsoft-cookedeggsarecookedthisway.Eggsshouldonlybesimmeredand

notboiledto preventovercoagulationwhichwouldcausetheeggsto betough.Theoptimum cookingtimeforeggsinshellsis20to25minutes.Toavoidcrackingoftheeggsduringcooking,refrigeratedeggsshouldbewarmedatambienttemperaturebeforecooking.Beforeboiling,wateratroom temperatureshouldbeused.

Sometimesyolksofeggsmaybecomegreenishduringcooking.Thiscolorisduetotheformationofironsulfide.DarkeningoftenoccursineggswhereinthepHofthealbumenishigh.Itmayalsobearesultofcookingtoolongatveryhightemperature. Toavoidthis,fresheggsshouldalwaysbeused.Eggsshouldbecookedwithinaminimumperiodandcooledimmediatelyinrunningwateraftercooking.

CulinaryUses:

*EggsasathickeningagentandbinderWhenusedasabinderorthickener,thehydrophiliccolloidsofyolksandwhites,due

tothepresenceofproteinsareconvertedintoahydrophobiccolloidthusturningitintoagel.

*EggsasleaveningagentBakedproductssuchasspongecakes,chiffoncakes,meringues,andsoufflésmake

use ofeggs as leavened resulting in a light,airy texture.This is explained by theincorporationofairduringthebeatingofeggs.Foam isformedwhenthealbumensurroundsacolloidalsystem ofairbubbles.Whenbeatingeggwhites,overbeatingmustbeavoidedasthistendstostretchthealbumenandwouldresultinadry,wateryappearance.

Whydoyouneedtoeateggs?

Eggsmaybeconsideredas"functionalfoods".Functionalfoodsarefoodsthatmayhavehealthbenefitsbeyondtheirtraditionalnutritionalvalue.Eggsasfunctionalfoodscontainluteinandzeaxanthinthatreducetheriskofcataractsandmaculardegeneration.Eggsmayalso belong to "designerfoods".Designerfoodsarefoodsthathavebeenmodified through biotechnologyto enhance theirqualityornutritionalvalue.Eggs asdesignerfoodscontainomega-3-polyunsaturatedfattyacidsandvitaminE.Solearnnowandexplorethevariouseggdishesbelow.

VarietyofEggDishes

CookingEggsintheShell

Althoughtheterm boiledmayappearinthename,eggspreparedintheshellshouldactuallybecookedatabaresimmerforbestresults.Eggsarecookedintheshelltomakehard-and

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soft-cookedandcoddledeggs.Theymaybeserveddirectlyintheshellortheymaybeshelledandusedtomakeanotherpreparation,suchasdeviledeggs,orasagarnishforsaladsorvegetabledishes.

Selectapotdeepenoughfortheeggstobesubmergedinwater.Haveonhandaslottedspoon,skimmer,orspidertoremoveeggsfrom thewateroncetheyarecooked.

POACHEDEGGS

Poachedeggsarepreparedbyslippingshelledeggsintobarelysimmeringwaterand

gentlycookinguntiltheeggholdsitsshape.Thefreshertheegg,themorecenteredtheyolk,

thelesslikelythewhiteisspreadandbecomeragged.

Poachedeggscanbepreparedinadvanceandheldsafelythroughoutatypical

serviceperiodtomaketheworkloadeasierduringservice.Slightlyunderpoachtheeggs,

shockthem inicewatertoarrestthecookingprocess,trim them,andholdthem incold

water.Atthetimeofservice,reheattheeggsinsimmeringwater.

Eggsaremostoftenpoachedinwater,thoughotherliquids,suchasredwine,stock,

orcream,canalsobeused.Addvinegarandsalttothewatertoencouragetheeggprotein

tosetfaster.Otherwise,theeggwhitescanspreadtoomuchbeforetheycoagulate.

StandardQualitiesofPoachedEggsandCookedEggsintheShell

1.Bright,shinyappearance

2.Compact,roundshore,notspreadorflattened

3.Firm buttenderwhites

4.Warm,liquidyolks

A good-cookedpoachedegghasacompact,glossy,tenderwhite,andunbroken,

thickenedyolk.

Criticalfactors:

qualityoftheegg

temperature

amountofliquid

thewaytheeggisputinthepan

FriedEggsFriedeggscallforperfectlyfresheggs,thecorrectheatlevel,anappropriateamount

ofcookingfat,andadefthand.Friedeggsmaybeservedsunnysideup(notturned)orover(turnedonce).Friedeggsmaybebastedwithfatastheyfry.Usingveryfresheggsisthe

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onlywaytoensurearichflavorandgoodappearanceofthefinisheddish.

StandardQualitiesofFriedEggs

1.Whiteshouldbeshiny,uniformlyset,andtender,notbrowned,blisteredorcrispatedges.2.Yolkshouldbesetproperlyaccordingtodesireddoneness.Sunnyside-upyolksshouldbeyellow andwellrounded. Inotherstyles,theyolkiscoveredwithathinlayerofcoagulatedwhite.3.Relativelycompact,standinghigh.Notspreadoutandthin.4.Afriedeggshouldhaveayolkcoveredwithathinfilm ofcoagulatedeggwhiteandstillremainslightlyfluid.5.Theeggwhiteshouldbeopaque,firm andtender,notchewy,crisporbrown. 6.Aperfectlyfriedeggisaglorytobehold–crispyedgesandawobbly,pinkishyolk.7.Itwillprovideafriedeggwithaslightlycrispy,frillyedge;thewhitewillbesetandtheyolk

softandrunny.

TYPESOFFRIEDEGGS

1.Sunnysideup

- Cookslowlywithoutflippinguntilwhiteiscompletely

setbutyolkisstillsoftandyellow.Heatmustbelow

or bottom willtoughen or burn before top is

completelyset.

2.Basted

- Donotflip. Addafew dropsofwatertopanand

coverto steam cook the top. A thin film of

coagulated whitewillcovertheyolkwhich should

remainliquid.

3.Overeasy

- Fryandflipover.Cookjustuntilthewhiteisjustset

buttheyolkisstillliquid.

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4.Overmedium

- Fryandflipover.Cookuntiltheyolkispartiallyset.

5.Overhard

- Fryandflipover.Cookuntiltheyolkiscompletelyset.

DesirableQualitiesofFriedEggs

Glossy

Moist

tender

Commonpitfalls:

eggsbrownandcrisp

eggswhiteblistered

eggsodd-shaped

eggssticking

SCRAMBLEDEGGS

Scrambledeggscanbemadeintwoways:theeggscanbestirredconstantlyover

lowheatforasoftdelicatecurdandacreamytexture,orstirredlessfrequentlyastheycook

foralargercurdandafirm texture.Whetherpreparedtoorderortoserveonabuffetline,

scrambledeggsmustbeservedhot,freshandmoist.

Chooseeggsthatarefresh,withintactshells.Addingasmallamountofwateror

stock(about2tsp/10mlperegg)tothebeateneggswillmakethem puffierasthewater

turnstosteam.Milkorcream maybeusedtoenrichtheeggs.Scrambledeggscanbe

seasonedwithsaltandpepper,and/orflavoredorgarnishedwithfreshherbs,cheese,

sautéedvegetables,smokedfish,ortruffles.

Eggscanbescrambledinasautépanoronagriddle.Nonsticksurfacesmakeit

easytopreparescrambledeggswithaminimum amountofaddedfat.Pansusedforeggs

shouldbereservedforthatuseonly,ifpossible.Atablefork,woodenspoon,orspatulais

neededforstirringtheeggsincooking.

Donotovercookscrambledeggsorholdthem toolong.Overcookedeggsaretough

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andwateryandwillturngreeninsteam table.Scrambledeggsshouldbesoftandmoist.

OMELETS

Therolled,orFrench-style,omeletsstartoutlikescrambledeggs,butwhentheeggs

starttoset,theyarerolledover.AfoldedorAmericanstyle,omeletispreparedinmuchthe

samemanner,thoughitisoftencookedonagriddleratherthaninapan,andinsteadof

beingrolled,theAmericanomeletisfoldedinhalf.Therearetwootherstylesofomelets,

bothbaseduponabeatenmixtureofeggs,cookedeitheroverdirectheatorinanoven.

Chooseeggsthatarefresh,withintactshells.Aswithscrambledeggs,theabilityof

theeggtoholditsshapeisirrelevant,butfresheggsarepreferable.Omeletscanbe

seasonedwithsalt,pepper,andherbs.Clarifiedbutteroroilisthemostcommoncookingfat.

Omeletsmaybefilledorgarnishedwithcheese,sautéedvegetablesorpotatoes,

meats,andsmokedfish,amongotherthings.Thesefillingsandgarnishesareincorporated

attheappropriatepointtobecertaintheyarefullycookedandhotwhentheeggshavebeen

cooked.Gratedorcrumbledcheeseswillmeltsufficientlyfrom theheatoftheeggs,andare

oftenaddedjustbeforeanomeletisrolledorfolded.

TwoFactorsforMakingQualityOmelets:

1.HighHeat.Thisisanoppositetothebasicprincipleoflowtemperatureeggcookery.The

omeletcookssofastthatitsinternaltemperatureneverhastimetogettoohigh.

2.Aconditionedomeletpan.Thepanmusthaveslopingsidesandbeoftherightsizeso

theomeletcanbeshapedproperly.Itmustbewellseasonedorconditionedtoavoid

sticking.

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What’sMore

Directions:Withtheguidanceofyourparents/guardians,dotheactivityprovidedbelow.

Giventhedifferentrecipesinpreparingandcookingeggdishes,perform thesuggested

activitiesbelow.Yourproductandperformancewillbeevaluatedusingthegivenrubric.

Letanymemberofthefamilytocheckyourperformance.Oryoumaytakevideoifgadgetis

available.Thesaidfamilymembermustcheck/monitoryourperformanceandaccomplish

theScoringRubrics/Checklistprovidedbelowaftertheactivity.

Hard–CookedEggs

Makes10servings

Tools/EquipmentNeeded:

Gasrange Saucepan Ladle

IngredientsNeeded:5Eggs Coldwater

Procedure:

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1.Preparetools,equipmentandfooditems.

2.Placetheeggsinapot.Fillthepotwithenoughcoldwatertocovertheeggsby2in/5in.

3.Bringthewatertoaboilandimmediatelylowerthetemperaturetoasimmer.Begintiming

thecookingatthispoint.

4.Cooksmalleggsfor12minutes,medium eggsfor13minutes,largeeggsfor14to15

minutes,andextra-largeeggsfor15minutes.

5.Drainimmediatelyandcoolundercoldrunningwatertostopcooking.

6.Peelassoonaspossiblebycrackingtheshellstartingfrom thelargeend.Foreasier

peeling,peelwhilestillwarm,andholdunderrunningwatertohelploosentheshell.

7.Servetheeggsorrefrigerateuntilneeded.

Yourperformancewillberatedusingthescoringrubricbelow:

4

Followscorrectlytheproceduresinpreparingandcookingpoachedeggandperformstheskillverysatisfactorilywithoutsupervisionandwithinitiativeandadaptabilitytoproblem situations.

3 Followscorrectlytheproceduresinpreparingandcookingpoachedeggandperformstheskillsatisfactorilywithoutassistanceorsupervision.

2 Followscorrectlytheproceduresinpreparingandcookingpoachedeggwithminorerrorsandperformstheskilllesssatisfactorilywithsomeassistanceand/orsupervision.

1 Wasnotabletofollowtheproceduresinpreparingandcookingpoachedeggandperformstheskillunsatisfactorily.

PERFORMANCECHECKLIST 1 2 3 4

Preparationoftools,equipmentandfooditemsneeded

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Prompttimingofthecooking

Drainimmediatelyandcoolundercoldrunningwatertostopcooking.

Peelassoonaspossiblebycrackingtheshellstartingfrom thelargeend.Foreasierpeeling,peelwhilestillwarm,andholdunderrunningwatertohelploosentheshell

Presentationandservingtheeggdish

SCORE

WhatIHaveLearned

Tosum itup,belowareimportantpointsoneshouldremembertobeabletoperform thejob

discussedinthislesson:

1.Therearethreemarketformsofeggsnamely:fresh,dried(whole,eggwhites/egg

yolks),andfrozen(whole,eggwhites/eggyolks).

2.Eggsarealsosoldinseveralprocessedforms:bulkorfluidwholeeggs(which

sometimesincludeapercentageofextrayolkstoobtainaspecificblend),eggwhites,

andeggyolks.

3.Pasteurizedeggsareusedinpreparationssuchassaladdressings,eggnog,or

desserts,wherethetraditionalrecipemayhaveindicatedthattheeggsshouldberaw.

4.Eggsmaybeconsideredas"functionalfoods".Functionalfoodsarefoodsthatmay

havehealthbenefitsbeyondtheirtraditionalnutritionalvalue.

5.Eggsshouldonlybesimmeredandnotboiledtopreventovercoagulationwhich

wouldcausetheeggstobetough.

6.Lecithinandlysolecithinareresponsiblefortheremarkableabilityofeggyolktoact

asanemulsifyingagent;botharephosphoproteinscontainingpolarandnonpolar

endssuchthatthepolarendholdswaterwhilethenon-polarendholdsthefat,thus,

preventoildropletsinsuspensionfrom coalescing.

7.Eggsareusefulasbinding,thickeningandgellingagentsbecausetheycontain

proteinsthatareeasilydenaturedbyheat.

WhatICanDo

16

Directions:Giventhedifferentrecipesinpreparingandcookingeggdishes,perform eachof

theactivityandyouwillbeevaluatedusingarubric.




ScrambledEggs

Tools/EquipmentNeeded:StainlessbowlForkoreggbeaterSautépan,steam kettleortiltingskillets

IngredientsNeeded:5Eggs1tbsp./15gsalt1tsp/2ggroundpepper5floz./50mlwaterormilk(optional)2½floz./75mlclarifiedbutteroroil

Procedures:1.Collectequipmentandfooditems.2.Breakeggsintoastainlesssteelbowlandbeatuntilwellblended.Seasonwithsaltandpepper.3.Addsmallamountofmilkorcream about1to1½t,ifdesired.4.Heatbutterinasmallsautépanorheatnonstickpanovermedium heatandaddbutteroroil,tiltingthepantocoattheentiresurface.Thepanshouldbehotbutnotsmoking.5.Pourtheeggmixtureintothepan.6.Cookoverlowheat,stirringfrequentlywiththebackoftheforkorwoodenspoonuntiltheeggsaresoftandcreamy.Removetheeggsfrom theheatwhenfullycooked,butstillmoist.7.Serveatonce.


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SCORE

Assessment

A.Direction:Labelthetypesoffriedeggs.Writeyouranswersinyournotebook.

B._______________________

C._______________________

D._______________________

E._______________________

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F._______________________

B.Direction:Readeachitem carefullychoosealetterthatcorrespondstothecorrect.Writeyouranswerinyournotebook.

1.Marketform ofeggswhicharepasteurizedandmustbethawedbeforeuse.a.FrozenEggs b.FreshEggsc.DriedEggs d.shelleggs2.Thesearefoodsthatmayhavehealthbenefitsbeyondtheirtraditionalnutritionalvalue.a.Functionalfoods b.Designerfoods c.Zeaxanthin d.coddledeggs3.Whichofthefollowingmarketformsofeggsisseldom usedincooking.a.Driedeggs b.Frozenegg c.Freshegg d.Shelledegg4.Whichkindofeggdishispreparedbyslippingshelledeggsintobarelysimmeringwaterandgentlycookinguntiltheeggholdsitsshape?a.Friedegg b.Scrambledegg c.Poachedegg d.Soft-boiledegg5.Whichofthefollowingtoolsisnotusedincookingomelet?a.Bowls b.Sautépan c.Fork d.skimmer6.Atypeoffriedeggthatiscookslowlywithoutflippinguntilwhiteiscompletelysetbutyolkisstillsoftandyellow.a.Sunnysideup b.Overmedium fryandflipoverc.basted d.Overeasyfryandflipover7.Cookuntiltheyolkispartiallyset.a.Sunnysideup b.Overmedium fryandflipoverc.basted d.Overeasyfryandflipover8.Athinfilm ofcoagulatedwhitewillcovertheyolkwhichshouldremainliquida.Sunnysideup b.Overmedium fryandflipoverc.basted d.Overeasyfryandflipover9.Itispreparedbyslippingshelledeggsintobarelysimmeringwaterandgentlycookinguntiltheeggholdsitsshape.a.Soft–CookedEggs b.PoachedEggsc.Medium –CookedEggs d.CoddledEggs10.Inpreparingsoft–cookedeggsputcoldeggsintoalreadysimmeringwaterandsimmerforhowmanyminutes?a.30secondsb.8–10minutes c.5-7minutesd.3–4minutes

AdditionalActivities

A.Direction:With the guidance of your parents/guardians,prepare poached egg

individuallyfollowingtheproceduresbelow.


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FriedEggs

Tools/EquipmentNeeded:Sautépan(preferablynon-stick),Dish,turner

IngredientsNeeded:Freshegg,Oilorclarifiedorwholebutter,asneededforfrying,salt,asneededgroundblackpepper,asneeded

Procedure:

1.SelectveryfreshgradeAAeggsforbestresults.

2.Breaktheeggsintoadish.

3.Addabout1/8 inchfattothesautépanandsetittoamoderateheat.Toomuchfatwill

maketheeggsgreasy.Lessfatwillcausethem tostick,unlessapanwiththenonstick

coatingisused.

4.Whenthefatishotenough,slidetheeggintothepan.

5.Tiltthepan,allowingthefattocollectatthesideofthepan,andbastetheeggswiththe

fatastheycook.

6.Seasontheeggswithsaltandpepperandserveatonce.


4









20



SCORE

AnswerKeys

WhatIknowI.1.a2.a3.a4.b5.dII.Essay.Answersmayvary.

What’sIn1.Cookedandserved2.Eggsasemulsifier3.Asbinding,thickeningagent,andgellingagents4.Asfoam5.Ascoloringandflavoringagent

Assessment.A.1.OverEasyFryandFlipOver2.Basted3.OverHardFryandFlipOver4.OverMedium FryandFlipOver5.SunnySideUpB.1.A

2.A3.A4.B5.D6.A

21

7.C8.B9.C10.D

References: https://www.slideshare.net/grinsoda/lm-cookery-

g1049655339#:~:text=LM%2DCookery%20Grade%2010%204,and%20Information%20and%20Communication%20Technology.

https://www.youtube.com/watch?v=0sl3eMAXspE

https://www.youtube.com/watch?v=hxQEGUry38c

https://www.pngkit.com/view/u2q8a9t4r5a9t4y3_warning-signs-danger-png/

https://www.runnersworld.com/nutrition-weight-loss/a20836947/sunny-side-up/

http://www.safeeggs.com.s3-website-us-west-2.amazonaws.com/recipes/how-to-make-bastedeggs.html

https://www.youtube.com/watch?v=Wp7zqLfWgYA

https://www.pinterest.ca/pin/310396599309432868/?autologin=true

https://www.kindpng.com/imgv/TRRmmR_emoticon-smiley-face-clip-art-happy-face-emoji/

https://www.merriam-webster.com/dictionary/albumen

https://www.merriam-webster.com/dictionary/skillets

https://www.merriam-webster.com/dictionary/saut%C3%A9

https://www.merriam-webster.com/dictionary/protein

Documents

JACKIELOUS.BALASUELA · 2020. 10. 12. · 1 tle cookery module2:prepareandcookegg dishes quarter1:week2 jackielous.balasuela (supportmaterialforindependentlearningengagement) ajointprojectof