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TLE10 HE Cookery Q1 m3 V3
TLE10 HE Cookery Q1 m3 V3
10
Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 1 - Module 3
Present Egg Dishes
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Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
Summary 16
Assessment (Post Test) 16
Answer Key 18
References 19
Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education - Home Economics
Cookery Grade 10 Alternative Delivery Mode (ADM) Module on Presenting Egg
Dishes!
This module was collaboratively designed, developed and reviewed by
educators from public schools to assist you, the teacher or facilitator in helping the
learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also aims
to help learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body
of the module:
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
Icons of this Module
What I Need to This will give you an idea of the skills or
Know competencies you are expected to learn in the
module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.
Pre-Test
Multiple Choice.
Directions. Choose the letter of the best answer. Write the chosen letter on
the separate sheet of paper.
This module was designed and written with you in mind. It is here to help you
master the nature of Presenting 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.
What’s New
2.
3.
What is It
White plates are a traditional color favored by chefs because it makes the vibrant
colors of the food more visually appealing to the guest. White plates are like a blank
canvas that chefs can design without concern for color clashes from
contrasting plate colors.
(https://www.google.com/search?biw=1366&bih=657&sxsrf=ALeKk03au8i3m-
1vsBggLTCXcPfUyR4_5Q%3A1595255484414&ei=vKoVX6_yGML8wAP-
2JmgAg&q=what+is+suitable+plates+for+presentation%3F&oq=what+is++suitable+plate&gs_lcp=CgZ
wc3ktYWIQARgAMgQIIxAnOgQIABBHOgYIABAWEB46CAgAEBYQChAeOgUIABCRAjoCCAA6
BwgAEBQQhwI6BAgAEAo6CAgAELEDEIMBOgUIABCxAzoFCCEQoAFQ2WpY0cMBYN7uAWg
AcAF4AIABhQKIAa8rkgEGMC4zNy4xmAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-ab)
Presentation is one of the parts in serving food. It should be seen in your mouth, nose
and eyes.
You should present your food in an appealing way.
https://prezi.com/wzxnmeipq2tt/present-egg-dishes/
https://www.google.com/search?q=egg+presentation+techniques&sxsrf=ALeKk00vFLkJIKS7pYV5Hbx
LGV0nZeJkGw:1595256990559&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi55Pyxi9zqAhWSF4g
KHSZADbQQ_AUoAXoECA8QAw&biw=1366&bih=657#imgrc=vXuHckMAJ0lfQM
Occupational Health and safety (OHS)
Occupational Health and Safety (OHS) a cross- disciplinary area concerned with
protecting and safety, health and welfare of people engaged in work or employment.
Basic Food Microbiology
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
microorganisms.
Food borne intoxication is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.
What’s More
Direction. Write down below on the table an egg dishes and its possible garnishes.
Directions: Present at least one egg dish. Garnish it attractively and hygienically.
For those with cell phone, document the whole process while doing the egg
presentation and garnishing with audio presentation you may use materials or equipment
that is available in your kitchen.
For those who don’t have cell phones, write the whole process in your activity
notebook, and draw your finished product.
Your work will be rated based on the rubrics below;
P E R F O R M A N C E L E V E L
Dimension
No
Very
Needs Atte
Excellent Satisfacto Satisfactory
Improvement mpt
(4 pts.) ry (2 pts.)
(1 pt.) (0 Points
(3 pts.)
pt.) Earned
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment atte
equipment equipment equipmen correctly but incorrectly and mpt
correctly t correctly less confidently less confidently
and and sometimes most of the
confidently confidentl time
at all times y most of
the times
2. Manifests Manifests Manifests Manifests less No
Applicatio very clear clear understanding understanding atte
n of understandi understan of of the step- by- mpt
procedure ng of the ding of the the step-by- step procedure
s step- by- step- by- step procedure seeking
step step but sometimes clarification
procedure procedure seeks most of the
clarification time
Directions: Find a picture of the following egg recipes. Then cut and paste it on the
short bond paper.
Summary
Presentation is one part in serving food. It should be seen in your mouth, nose,
and eyes. Occupational Health and Safety is one of concerned are the protection of the
welfare in their work.
The basic food microbiology has 3 part Food borne illness a disease that
transmitted to people by food. Food borne infection a disease that containing harmful
microorganisms. Food borne intoxication a disease that contains toxins from bacteria,
molds or certain plants and animals.
Assessment (Post-Test)
Post test
Multiple Choice.
Directions. Choose the letter of the best answer. Write the chosen letter on
the separate sheet of paper.
2. Which of the following disease that contain toxins from bacteria, molds or certain
plants or animals.
a. food borne bacteria
b. food borne illness
c. food borne infection
d. food borne intoxication
3. Which of the following disease that is transmitted to people by food.
a) bacteria
b) illness
c) Infection
d) intoxication
4. Which of the following disease contain harmful microorganisms.
a) food borne bacteria
b) food borne illness
c) food borne infection
d) food borne intoxication
5. A cross- disciplinary area concern protecting the safety, health and welfare.
a) OHS
b) PPE
c) OHPS
d) First aid
6. Which is NOT one of the eight simple ways to present food like a chef?
a. set the table properly
b. read the clock
c. choose your plates
d. garnishing
Additional Activity
Make your own egg recipe at home and apply garnish into it.
What I can do Act# 5 What I hve learned What I have
“Show me the Picture” More Act#4.1 learned Act#4
Answers will be based on “Fill me In’ “Show me the
Rubrics 1. Presentation Step”
2. Occupational health Answers will be
and Safety (OHS) based on Rubrics
3. Food borne illness
4. Food borne
intoxication
5. Food borne infection
What’s New Act.#2 What's In Act#1 What I Know
“It’s all about an Egg” Value Me
Pre Test / Post
1. Scrambbled egg – oil, salt, 1. Calories
Test
seasoning 2. Protein 1. A 1. A
2.Pouched egg – egg, herb, 3. Carbohydra 2. A 2. D
seasoning te 3. B 3. B
4. Cholesterol 4. C 4. C
3. Fried egg – egg, oil, bacon 5. A 5. A
5. Riboflavin 6. D 6.D
7. C 7.C
8. C 8.C
9. B 9.B
What’s More Act. # 10.B 10.B
“Plate In”
1. Spring onion
2. Tomato and cucumber
3. Cheese
4. Herbs
5. Parsley
Answers Key
References
(https://www.google.com/search?biw=1366&bih=657&sxsrf=ALeKk03au8i3m-
1vsBggLTCXcPfUyR4_5Q%3A1595255484414&ei=vKoVX6_yGML8wAP-
2JmgAg&q=what+is+suitable+plates+for+presentation%3F&oq=what+is++suitable+plat
e&gs_lcp=CgZwc3ktYWIQARgAMgQIIxAnOgQIABBHOgYIABAWEB46CAgAEBYQChA
eOgUIABCRAjoCCAA6BwgAEBQQhwI6BAgAEAo6CAgAELEDEIMBOgUIABCxAzoFC
CEQoAFQ2WpY0cMBYN7uAWgAcAF4AIABhQKIAa8rkgEGMC4zNy4xmAEAoAEBqgE
HZ3dzLXdpeg&sclient=psy-ab)
(https://prezi.com/wzxnmeipq2tt/present-egg-dishes/)
https://www.google.com/search?q=egg+presentation+techniques&sxsrf=ALeKk00vFLkJIKS7pYV5Hbx
LGV0nZeJkGw:1595256990559&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi55Pyxi9zqAhWSF4g
KHSZADbQQ_AUoAXoECA8QAw&biw=1366&bih=657#imgrc=vXuHckMAJ0lfQM
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