Grade 10 Cookery Module 2: Egg Dishes (St. Augustine's Academy PDF)

St. Augustine’s Academy of Patnongon, Inc. Real St.,Poblacion, Patnongon, 5702 Antique, Philippines TECHNOLOGY AND LIVELIHOOD EDUCATION...

St. Augustine’s Academy of Patnongon, Inc. Real St.,Poblacion, Patnongon, 5702 Antique, Philippines TECHNOLOGY AND LIVELIHOOD EDUCATION Grade 10 (COOKERY 10) Quarter 1 MODULE 2 Prepare Egg, Cereal, and Starch Dishes Ms. Darlene Joy E. Mena Subject Teacher NOTE: PLEASE USE PAD PAPERS WHEN ANSWERING THE ACTIVITIES.DO NOT WRITE ANYTHING ON THIS MODULE  This module was prepared and reviewed by the teachers of St. Augustine’s Academy of Patnongon, Inc. We are encouraging the parents to cooperate with us to successfully deliver learning to their children. We encourage the parents to help us by giving feedback, comments and recommendations to [email protected] or contact the following for individual concerns: Grade 7 Advisers Grade 8 Advisers 09167735045- Miss Chenny L. Magbanua 09269323314- Mrs. Marlyn I. Alvaniz 09554672066- Mr. Danimar Mateo 09062643084- Mr. Norielle S. Oberio 09066293078- Mr. Rio Z. Protacio 09067824564- Mr. Glennford N. Quinto Grade 9 Advisers Grade 10 Advisers 09751067140- Miss Zyna Lyn Mondido 09266829343- Mr. Mark Joseph T. Reyes 09753066859- Miss Locsin Joy Saturno 09284321181- Mr. Ronie M. Antiza 09164751533- Mr. Ricardo S. Pancubila 09263146051- Mr. Danny C. Francisco Grade 11 Advisers Grade 12 Advisers 09955629145- Mr. Jerrald D. Estaris 09950345737- Mr. Darrel A. Fadrillan 09263146051- Miss Darlene Joy Mena 09164610168/09171372250- Mr. Gaudencio J. Lacaba 09186839578- Mr. Matthew Bangiban 09177237938- Mr. Robert N. Acuisa, M.Ed.- Principal We appreciate Lesson 1: Prepare and Cook Egg Dishesyour feedback and comments. No of weeks/days: 1 week Introduction Welcome once again my dearest students! This is your module two for the first quarter. This will be the continuation of your lesson one. In this module, you will be leaning market forms of eggs it uses and other concepts about eggs. You will have a hands on activity in this module. I hope you will enjoy while you are learning. Have fun and God bless! Objectives At the end of the lesson, you are expected to: 1. Identify and prepare ingredients according to standard recipes; 2. Identify the market forms of eggs; 3. Explain the uses of eggs in culinary; and 4. Cook egg dishes with appropriate taste and seasoned in accordance with the prescribed standard. Target output: Students are expected to cook and prepare egg dishes using the given recipe through a video presentation or a vlog. LET’S TEST YOUR BACKGROUND KNOWLEDGE Fill in the diagram with your prior knowledge about the different usage of eggs.  ____ ____ ____ Uses of Eggs THIS IS IT! Market Forms of Egg There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks), and frozen (whole, egg whites/egg yolks). 1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36 pieces. 2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must be thawed before use. 3. Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried eggs are used primarily as ingredients in food industry. They are not commonly sold directly to consumers. Uses of Eggs in culinary 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. Egg can be: 1. Cooked and served “as is” such as in the shell – soft cooked (5 minutes simmering) or hard cooked (15 minutes simmering); out of the shell – this method involves breaking the egg and using both the yolk and white during cooking; like poached – cooked in simmering water with addition of salt and vinegar; fried; scrambled; omelette. 2. An emulsifier, the egg yolks acts as emulsifying agent. 3. A binding, thickening agent and gelling agents because they contain proteins that are easily denatured by heat. 4. Leavening agent in the form of foam, when egg is beaten albumin is denature, air is incorporated as white is stretch into thin films. 5. A coloring and flavoring agents. Variety of Egg Dishes 1. Cooking Egg in the shell a. Hard Cooked Eggs – eggs are boiled in a simmering water for small eggs (12 minutes, medium eggs (13 minutes), large eggs (14 – 15 minutes, andextra large (15 minutes). b. Coddled eggs. Eggs are placed into already simmering water and simmer for 30 seconds. c. Soft- cooked egg. Eggs are placed into already simmering water and simmer for 3 t0 4 minutes. d. Medium-cooked eggs. Eggs are placed into slready simmering water and simmer for 5 to 7 minutes. 2. Poached eggs. Eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. 3. Fried eggs. It calls for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. Using very fresh eggs in the only way to ensure a rich flavour and good appearance of the finished dish. TYPES OF FRIED EGGS a. Sunny side up Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be low or bottom will toughen or burn before top is completely set. b. Basted - Do not flip. Add a few drops of water to pan and cover to steam cook the top. A thin film of coagulated white will cover the yolk which should remain liquid. c. Over easy - Fry and flip over. Cook just until the white is just set but the yolk is still liquid. d. Over medium - Fry and flip over. Cook until the yolk is partially set. 5. Over hard. Egg is Fry and flip over. Cook until the yolk is completely set. 4. Scrambled Eggs Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft delicate curd and a creamy texture, or stirred less frequently as they cook for a larger curd and a firm texture.  5. Omelets. The rolled, or French-style, omelettes start out like scrambled eggs, but when the egg starts to set, they are rolled over. A folded or American style, omelete is prepared in much the same manner, though it is often cooked on a griddle rather than in a pan. And instead of being rolled. The American omelette is folded in half. 6. Baked eggs. Are also quick and easy to prepare. Place a little butter in a custard cup, put the cup in 175°C (350 °F) oven until the butter melts. Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a little milk. Bake 15 to 20 minutes or until the egg white is set. Activities LET’S TEST YOUR LEARNING Direction: Label the types of fried eggs. _____________1. ____________2. ____________3. ____________4. ____________5. LET’S DEEPEN WHAT YOU LEARNED Directions: Answer the following questions. Write your answer in a separate sheet. 1. After learning concepts about eggs, what are your realizations? 2. How can these learnings help you when you will have your own family? 3. What are the values that you have learned with this lesson? 4. What can you suggest to people who says that this lesson should not be taken up because this is just a small skill? 5. What is the difference between this skill in bread and pastry and the skill in ICT? Prove your answer.  LET’S CREATE! Instructions: Cook and prepare egg dishes using the given recipe through a video presentation or a vlog. Present your product in an artistic way. Your performance will be evaluated using the given rubric. Tools/Equipment Needed: Egg Ingredients Saucepan Eggs Skimmer Distilled vinegar Water Procedure: 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. (To hold for later service, plunge immediately into cold water to stop cooking. Reheat briefly in hot water at service time). FRIED EGG Tools and equipment needed: Sauté pan (preferably non-stick) dish, turner Ingredients Needed: Fresh Egg, Oil or clarified whole butter, as needed for frying, salt, as needed, ground black pepper, as needed, garnishing (optional) Procedure: 1. Select Fresh Eggs 2. Break the eggs into a dish 3. Add oil into the pan and set ti to moderate heat. (Too much fat will make the eggs greasy. Less fat will cause them to stick, unless a pan with the non – stick is used.) 4. When the fat is hot enough, slide the egg into the pan 5. Tiltl the pan, allowing the fat to collect at the side of the pan, and baste eggs with fats as they cook. 6. Seasoned the eggs with salt and pepper 7. Plate and present attractively. SCRAMBLED EGG Tools/Equipment Needed: Ingredients Needed: Stainless bowl Eggs Fork or egg beater Salt Sauté pan, steam kettle or tilting skillets Ground Pepper Water/mil (optional) Clarified butter or oil Procedure: 1. Collect equipment and food items. 2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt and pepper. 3. Add small amount of milk or cream about 1 to 1 ½ t, if desired. 4. Heat butter in a small sauté pan or heat nonstick pan over medium heat and add butter or oil, tilting the pan to coat the entire surface. The pan should be hot but not smoking. 5. Pour the egg mixture into the pan. 6. Cook over low heat, stirring frequently with the back of the fork or wooden spoon until the eggs are soft and creamy. 7. Remove the eggs from the heat when fully cooked, but still moist. 8. Plate and present attractively. PLAIN ROLLED OMELET Ingredients Needed: Tools/ Equipment Needed: Eggs Small bowls Salt Saute Pan Ground pepper Fork Water, stock, milk, or cream (optional) Clarified butter or oil as needed Procedure 1. Prepare equipment and food items. 2. For each portion, beat eggs well and season with salt and pepper. Add the liquid, if using. 3. Heat a non-stick omelet pan over high heat and add the butter or oil, tilting the pan to coat the entire surface. 4. Pour the entire egg mixture into the pan and scramble it with the back of the fork or wooden spoon. 5. Move the pan and the utensil at the same time until the egg mixture has coagulated slightly. Smooth the eggs into an even layer. 6. Let the egg mixture finish cooking without stirring. 7. Tilt the pan and slide a fork or a spoon around the lip of the pan, under the omelet, to be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or a wooden spoon to fold it inside to the center. 8. Turn the pan upside down, rolling the omelet onto the plate. The finished omelet should be oval shaped. Ham and Cheese Frittata Ingredients: Tools/ Equipment 1 cup diced cooked ham Skillet/ Non – Stick Pan Knife ½ cup sliced tomato Non – Stick turner fork or wire whisk 1pc white onion (cut into ring) Small Chopping Board ½ cup stripped sweet bell pepper 10pcs lightly beaten egg ¼ tsp ground black pepper ¼ cup shredded cheddar cheese ¼ cup evaporated milk ¼ tsp iodized salt Procedure 1. In a skillet coated non-stick turner, put little oil, sauté the ham, onion, tomato, red bell pepper and season to taste. 2. In a bowl, combine the egg and milk, salt, black pepper and pour over ham mixture. Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set for about 3 minutes. Sprinkle with cheese and cut into wedges to serve. Read more: http://www.tasteofhome.com/recipes/ham-and-cheese-frittata#ixzz36CpQIoa7 Standard Recipe CMDC Baked Eggs Baked eggs are also quick and easy to prepare. 1. Place a little butter in a custard cup. Put the cup in 1750C (3500F) oven until the butter melts. 2. Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a little milk. 3. Bake 15 to 20 minutes or until the egg white is set. Scoring Rubric Dimension Performance Level Excellent Satisfactory Very Satisfactory Needs Improvement Score Application of Manifests very Manifests Manifests Manifests less procedures Clear clear Understanding of the understanding of the step- understanding understanding step-by-step by-step procedure of the step-by- of the step-by-step procedure but seeking clarification most of step procedure procedure sometimes seeks the time clarification Works Works Works Works independently independently independently independently with ease and with ease and with ease and but with assistance from confidence at all confidence most of confidence others most of the time times the times sometimes Safety work Observes safety Observes safety Observes safety Not observing safety habits precautions at precautions most of precautions Precautions most of the all times the times sometimes time Plate Final product is Final product is Final product Final product is not so Presentation very presentable Very presentable is presentable Presentable and is not and exceeds the and meets the and little within the standard standard standard below standard Video Maximum effort The student It is evident Work is done with little Presentation/ was put into the put effort into that the work was effort, it is evident that the Vlog video the presentation. rushed, the work was rushed and little presentation. Good clear presentation time was spent on the final Has great presentation lacks style and product, no preparation was creativity and but lacks creativity, there are done for the presentation style. The some several confusing and the information that is student speaks creativity and moments and presented is lack much clearly clarity information is not completely shared Post Test IDENTIFICATION TEST I: Directions: Identify what is being ask. Write your answer in a separate sheet. _______1. A cross- disciplinary area concerned with protecting the safety, health and _______2. It is a disease that results from eating food containing harmful microorganism. _______3. A disease that is carried and transmitted to people by food is referred to as food Borne. _______4. An egg dish that can be made in two ways, the eggs can be stirred constantly for a soft delicate curd and creamy texture or stirred less for a larger curd and a firm texture over a low heat. _______5. Egg is cooked in many ways. It can be the main protein dish, main or accessory ingredient in a desserts or appetizer. When egg white was beaten continuously to incorporate air in the mixture in order to increase the volume of a cake, what culinary use of an egg is being described in a statement? II. True or False Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write your answer on your test notebook. 1. Eggs should be stored at 45oF or below. 2. Garnish your plate attractively; any garnish on plate can be edible or inedible. 3. Things look more interestingly on a plate when they’re sets in even numbers. 4. Egg is composed of the shell, egg white and egg yolk. 5. Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness. III. Enumeration Directions: Give the following words or group of words 1- 5 Uses of egg in Culinary 6- 10 Give at least 5 simple ways on how to present food like a Chef REFERENCE 1. K to 12 Basic Education Curriculum, Technology and Livelihood Education: Learning Module Grade 10- Cookery. Department of Education 2. Competency-based Learning Materials: Food Trades NC II Second Year Public Technical-Vocational High Schools. Department of Education 3. Retrieved July 2,2020 from http://startcooking.com/seven-ways- to-present-food-like-a-chef-.Seven Ways to Present Food Like a Chef posted on Around the Kitchen, Emily Chapelle. 4. Retrieved July 3, 2020 from https://www.incredibleegg.org/health-and-nutrition/egg-nutrients/nutrient-chart-. 5. Retrieved July 3, 2020 from http://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and- food-safety-. Eggs 101. Filter by Category. Egg Storage Freshness & Food Safety.