COOKERY-10- QTR1 Week 1-3.pdf

Cookery 10 QUARTER 1 LAS Number 1 (Week 1-3) Name of Learner: Grade/Section: Teacher: _________________________ Date Submitted: LEARNING ACTIVITY SHEETS TOPIC: Prepare Egg Dishe...

Cookery 10 QUARTER 1 LAS Number 1 (Week 1-3) Name of Learner: Grade/Section: Teacher: _________________________ Date Submitted: LEARNING ACTIVITY SHEETS TOPIC: Prepare Egg Dishes Most Essential Learning Competencies: 1 Identify an egg’s components and its nutritive value 2 Identify and prepare ingredients according to standard recipes. Background Information for Learners Tools, Utensils and Equipment Required in Egg Assembling Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well. The idea of equipment represents all sorts of machinery, functional devices or accessories which serve an individual, household or a community purpose. Usually, a set of tools that are designated for a specific task is known as equipment. Utensils are implements, vessels or instruments used in a household and especially a kitchen. Unlike tools, utensils serve a specific purpose in the kitchen. In addition to using her hands when preparing food, a cook also uses utensils such as a whisk or paring knives. (https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils- needed-in-preparing-egg-dishes) Kitchen Implements 1. Channel knife – a small hand implement used normally in garnishing tasks. 2. Colander – a dish with hole of varying sizes which is made of stainless steel, plastic or aluminum used to drain liquid from the washed vegetables and fruits.  3. Offset-spatula – a wide bladed tool used to turn and lifting eggs from a hot surface. 4. Pastry brush – a small tool used to stroke the surface of unbaked pastries or cookies egg white egg yolk or glaze. 5. Rubber spatula or scraper – a wide elastic plastic or rubber scraper used to rake the content of bowls and pans from the edges and fold beaten eggs in batter or whipped cream. 6. Sieve – netting type supported by a round metal frame used for straining dry ingredients like flour and starches. 7. Spoons – a slotted and perforated used for holding, mixing, stirring and serving of foods. 8. Wire whip or whisk – an implement with loop of stainless wire lock to a handle that is used for blending, mixing, whipping eggs or batter and for blending gravies and sauces. Kitchen Instruments 1. Egg poacher – a tiny Bain Marie with a top dish bowl containing pit, each sized to hold an egg or contains detached device for poaching. 2. Omelette pan – a heavy based frying pan normally of cast iron or copper, with rounded sloping sides used only for making omelettes. 3. Measuring cup – used to estimate liquid or solid ingredients. 4. Measuring spoon – used to estimate an amount of ingredients either liquid or solid. 5. Sauce pan – essentially used for cooking sauce. 6. Mixing bowl – this container is used for mixing the ingredients with smooth rounded interior surface. Kitchen Equipment 1. Oven – a room or compartment used for baking, heating or other cooking needs. 2. Electric mixer – A hand held mixer which generally comes with different attachments including a whisk attachment for whisking cream, egg whites and sugar. 3. Refrigerator – A kitchen appliance that is used for preventing bacterial contamination. Cleaning and Sanitizing Tools and Equipment Cleaning and sanitizing is the essential to do when preparing all equipment that are needed in assembling egg dishes and in maintaining the workplace organized and bacteria free. Here are some tips to carry your workplace training: 1. Clean in logical order 2. Different cleaning jobs needs different procedures so that it will not cause any damage to the surface or to yourself. 3. Plenty of cleaning agents are damaging. Especially if it will contact with your skin or accidentally inhale the chemical. 4. Avoid mixing the cleaning agent with other chemical it could be very dangerous because it produces toxic fumes. Ware Washing Ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. Manual Dishwashing Steps 1. Scratch and pre-rinse - the purpose of this procedure is to loosen whatever that sticks to the tools or equipment. 2. Wash - use warm water at 110°F to 120°F and a good detergent for easier scrubbing. 3. Rinse - use clean warm water to wash off detergent. Change water regularly or a running water. 4. Sanitize - position the kitchen tools in a rack and submerged it in hot water at 170°F for 30 seconds. 5. Drain and air-dry - do not towel-dry. This may cause contamination to the kitchen tools. Mechanical Dishwashing The procedure in washing dishes through the use of a machine. It has the same method as manual dishwashing except that the machine performs the washing, rinsing and sanitizing. Steps 1. Scratch and pre-rinse 2. Stand dishes so that the dishwasher spray will hit all surfaces. 3. Run machine for a full rotation. 4. Place the sanitizing temperature at 180°F for machine that sanitizes by heat and at 140°F for machine that sanitizes by chemical antiseptic. 5. Air-dry and check the dishes LAS Number 1 Instruction: 1. Look for at least 10 tools, utensils and equipment that is found in your kitchen. 2. Draw and write on your activity notebook the tools, utensils and equipment that is found in your kitchen, and give its uses/functions. LAS Number 2 Directions: Name the following objects that is being shown. 1. My work is for straining vegetable and fruits __________________________________ 2. I do the whipping, beating and blending of sauce and gravies _____________________________. 3. My job is to separate the eggs for poaching __________________________________ 4. If you want to bake a cake or reheat your food you can use me what’s my name?_________  5. My job is to keep your food from possible bacterial contamination, what am I?___________________ LAS Number 3 Matching Type Part 1 Directions: Copy in your activity notebook and match your answer from column A to column B. Write your answer before each number. Letters only. A B ___ 1. This kitchen device has loops of stainless a. 3rd step which is fastened to the handle, used for blending and mixing of gravies. ___ 2. It is a kitchen equipment that is used for b. Cleaning keeping the food from bacterial contami- nation. ___ 3. In manual dishwashing rinsing is the ___ c. Ware washing step to do. ___ 4. The process of washing and sanitizing di- d. Refrigerator shes, glassware, flatware, and pots and pans either manually or mechanically. ___ 5. It is a process of removing visible dirt e. Wire whisk from a surface. f. 4th step LAS Number 4 Instruction: 1. Clean and sanitize kitchen utensils, tools and equipment at home. Follow the correct procedure in performing the activity (the learners may just use 1 kitchen utensil, 1 kitchen tool and 1 equipment to be used as his/her video presentation and written presentation). 2. Write your whole process in a clean sheet of paper, it must be in a proper order and avoid erasures. Physical Structure and Composition of Eggs Eggs consist of approximately 9.5% eggshell (including shell membrane), 63% albumen, and 27.5% yolk (1) (Table 1). The main components are water (75%), proteins (12%), and lipids (12%), as well as carbohydrates and minerals  We commonly differentiate eggs into 3 parts, these are the Shell, the egg white and the egg yolk. But a closer study reveals that egg has a more detailed anatomy. Anatomy of an Egg 1. Shell- The egg’s exterior surface which consists the 9 to 12% of the egg’s total weight depending on the egg size this serves as the egg’s protection from bacterial contamination. 2. Air cell- This is the vacant space between the white and shell. It can barely be seen in a newly laid egg. As the egg cools down, the inner membrane will now detach from the outer shell layer to form air cell. 3. Albumen/Egg white- This anatomy of the egg is also called the egg white, which consists most of the egg’s liquid weight about 67%. This is produced from the oviduct (passage way of the fallopian to the ovaries). Chalasiferous- the inner thick white layer of the egg which is responsible for keeping the yolk in the center. 4. Chalaza- This is the gelatinous strands of egg white both sides of the egg. This anatomy of the egg is very so often mistakenly seen as an imperfection or a beginning embryos which are not because of their gelatinous structure. 5. Germinal Disc- This is the entry of the latebra, the passage directing to the center of the yolk. The germinal disc is hardly noticeable as a small depression on the exterior of the yolk. When the egg is fertilized, sperm enters through the germinal disc and travel to the center and a chick embryo will begin to form. 6. Membranes- These are the shell layer and the vitelline layer. Inside the shell are two layers-the interior and the exterior. Vitelline layer protects the yolk which shield it from breaking. 7. Yolk- This is the yellow to yellow or orange portion which consist the 33% liquid weight of the egg. This is form from the ovary on the outside of the surface of the yolk. The yolk material provides the food source of the embryonic growth. Eggs are a nutrient goldmine! One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, all for 70 calories. While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority of an egg’s nutrient package is found in the yolk. Nutrients such as: Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally contain vitamin D. Choline, essential for normal functioning of all cells, but particularly important during pregnancy to support healthy brain development of the fetus. Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing cataracts and slow the progression of age-related macular degeneration, a disease that develops with age. One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthi. (https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/) What are the characteristics of an egg? The physical characteristics of the egg play an important role in the processes of embryo development and successful hatching. The most influential egg parameters are: 1. Weight 2. Shell thickness 3. Porosity 4. Shape index described as maximum breadth to length ratio 5. The consistency of the contents. Egg is known to be the absolute food. It contains high quality protein with all necessary amino acids, all of the vitamins besides vitamin C, and many minerals. Other than mother’s milk, egg produces best protein naturally available. Egg protein is frequently used as the recommended biological values of their proteins. Nutrient content of a Large Egg Nutrient (Unit) Whole Egg White Egg Yolk Egg Calories (kcal) 72 17 55 Protein (6) 6.3 3.6 2.7 Carbohydrate (g) 0.36 0.24 0.61 Total fat (g) 4.8 0.06 4.5 Monounsaturated fat (g) 1.8 0 2 Polyunsaturated fat (g) 1 0 0.72 Saturated fat 1.6 0 1.6 Trans fat (g) 0.02 0 0.02 Cholesterol (mg) 186 0 184 Choline (g) 126 0.4 116 Riboflavin (mg) 0.2 0.15 0.09 Vitamin B12 (mcg) 0.45 0.03 0.33 Folate (mcg) 24 1 25 Vitamin D (IU) 41 0 37 Vitamin A (IU) 270 0 245 Vitamin B 6 (mg) 0.09 0 0.06 Thiamin (mg) 0.02 0 0.03 Vitamin E (mg) 0.5 0 0.44 Selenium (mcg) 15.4 6.6 9.5  Phosphorous (mg) 99 5 66 Iron (mg) 0.88 0.03 0.46 Zinc (mg) 0.65 0.01 0.39 Calcium (mg) 28 2 22 Sodium (mg) 71 55 8 Potassium (mg) 69 54 19 Magnesium (mg) 6 4 1 Egg quality Egg has two common components: shell quality (surface quality) and interior egg quality. Interior egg quality has a direct significance on the functional properties of eggs while shell quality has a direct impact on microbiological quality. Egg Grading- is a form of quality control used to classify eggs for its exterior and interior quality. Egg Size- The weight, breed, age and environmental factor have a great impact on the size of the egg that a hen produces. Thus, hen that are underfed are expected to lay smaller eggs. Egg Size Classification Size Jumbo Extra Large Medium Small Peewee Large Weight of 12 840 756 672 588 504 420 eggs in grams Average 70 63 56 49 42 35 weight per egg in grams Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness. Egg Size Classification  Size Jumbo Extra Large Medium Small Peewee Large Weight of 840 756 672 588 504 420 12 eggs in grams Average 70 63 56 49 42 35 weight per egg in grams Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness. LAS Number 5 “Can you draw me?” Instruction: Draw and label the anatomy of the egg. You can you a clean sheet of paper to finish this activity. LAS Number #6 “How Do I function?” Instruction: Fill in the table below by writing the correct answers. Give at least 3 of your answers. A. Describe an B. Nutritive value of an C. Uses of D. Anatomy of an Egg Egg an Egg Egg 1. 1. 1. 1. 2. 2. 2. 2. 3. 3. 3. 3.