COOKERY (TVL-HE)

Name of Learner: Grade/Section:

Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC:
Market forms of egg
Uses of eggs in culinary arts
Varieties of egg dishes
Various egg dishes

Background Information for Learners

There are three market forms of eggs namely: fresh, dried (whole, egg whites, egg
yolks), and frozen (whole, egg whites, egg yolks).

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 requirement.

Egg is cooked in many ways. It can be the main protein 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 or as elaborately as one’s inclination
for the moment. Indeed it can be eaten anywhere.

Learning Competency
LO 2. Prepare and cook egg dishes
2.1 Identify the market forms of eggs. TLE_HECK9- 12ED-Ib-d-2
2.2 Explain the uses of eggs in culinary arts. TLE_HECK9- 12ED-Ib-d-2
2.3 Cook egg dishes in accordance with the prescribed salad.
TLE_HECK9- 12ED-Ib-d-2

Activity 1: IDENTIFICATION
Directions: Label the types of fried eggs. Write your answers on the space provided
before the number.

________________1.

Note: Practice Personal Hygiene protocols at all times. 1

________________2.

________________3.

________________4.

________________5.

Activity 2: Essay
1. What are the uses of egg in culinary? Explain your answer.
2. Explain the factors to be considered in foam formation.
3. Why do you need to eat eggs? Explain your answer.
Your answers will be rated using the scoring rubric below.

CRITERIA 4 3 2 1
Clear Exceptionally Generally Lacks clarity, Unclear,
clear, easy toclear, able to difficult to follow impossible to
follow follow follow
Concise The explanation
The The explanation The explanation
posed and
explanation posed and posed and
methods used posed and methods used methods used
are advanced methods used are somewhat are inadequate
are simple
appropriate
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat irrelevant
relevant relevant

Note: Practice Personal Hygiene protocols at all times. 2

Activity 3: Given the tools and equipment needed for poached egg, prepare the
following ingredients:
 Egg
 distilled vinegar
 water

Activity 4: Given the necessary tools, utensils, equipment, and ingredients for
poached egg perform the following:

1. Prepare mise en place

2. Add 1 teaspoon salt and 2 teaspoons distilled vinegar per quart of water if
eggs are not very fresh. This will help to coagulate the egg white faster and
keeps a better shape.
3. Bring water to a simmer.
4. Break eggs one at a time, into a dish or a small plate and slide into the
simmering water.
5. Simmer 3 to 5 minutes, until whites are coagulated but yolks are still soft.
6. Remove eggs from pan with slotted spoon or skimmer.
7. Drain well and trim off ragged edges.
8. Serve immediately.

Your performance will be rated using the scoring rubric.

4 Follows correctly the procedures in preparing and cooking poached egg and
performs the skill very satisfactorily without supervision and with initiative and
adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking poached egg and
performs the skill satisfactorily without assistance or supervision.
2 Follows correctly the procedures in preparing and cooking poached egg with minor
errors and performs the skill less satisfactorily with some assistance and/or
supervision.
1 Was not able to follow the procedures in preparing and cooking poached egg and
performs the skill unsatisfactorily.

REFLECTION:

Following procedures in preparing and cooking egg is very important for a consistent
result. Overcooking an egg makes them tough, causes discoloration, and affects
flavor. When hardboiled eggs are overcooked, the sulfur in the whites react with the
iron in the yolks to form iron sulfide. This is what gives an (overcooked) hardboiled
egg its characteristic green ring and odor.  Overcooked scrambled eggs can also
turn green and develop that odor of rotten eggs.

References:

Cookery Manual Module 1 of 2

https://www.cookinglight.com/recipes/pristine-sunny-side-up-eggs
http://www.safeeggs.com.s3-website-us-west-amazonaws.com/recipe/img/steamed-
basted-eggs.jpg

Note: Practice Personal Hygiene protocols at all times. 3

https://www.seriouseats.com/recipes/assets_c/2017/07/2017-07-28-3-thumb-
1500xauto-438698.jpg
https://topelectricgriddles.com/wp-content/uploads/2018/03/How-do-I-cook-my-eggs-
over-medium-or-hard.jpg
https://i.ytimg.com/vi/gd49DyrIgnk/maxresdefault.jpg
http://www.thestudentchef.com/principles-of-cooking-eggs/

Answer key
Activity 1
1. sunny side up
2. basted
3. over medium
4. over easy
5. over hard

Prepared by:

MARJORIE P. ABARA
Writer

Note: Practice Personal Hygiene protocols at all times. 4