Professional Documents
Culture Documents
TVL Shs12 Cookery q1 Module 1 Week 1 Egg Dishes
TVL Shs12 Cookery q1 Module 1 Week 1 Egg Dishes
COOKERY
Quarter 1- Module 1: Week 1
Prepare Egg Dishes
ELJOHN V. BANDILING
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
TVL-SHS
Cookery
Quarter 1: Module 1
Prepare Egg Dishes
Learning Outcome 1:
Perform mise en place.
Code: TLE_HECK12ED-Ia-1
Introductory Message
For the facilitator:
Welcome to the TVL- SHS GRADE 12 Cookery Alternative Delivery Mode (ADM)
Module on Preparing Egg, Cereal and Starch Dishes.
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions 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.
ii
For the learner:
Welcome to the TVL-SHS GRADE 12 Cookery Alternative Delivery Mode (ADM)
Module on Preparing Egg, Cereal and Starch Dishes.
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
iii
Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
iv
What I Need to Know
This module includes information and activities to develop desirable values, skills
and understanding through authentic tasks on how to clean, maintain and sanitize
kitchen tools, equipment, and working premises which are important routines after
each preparation of foods in the kitchen. It also contains step-by-step procedures
and helpful techniques and guidelines on how to prepare, present and store egg,
cereal and starch dishes.
v
What I Know
PRE-TEST 1
Multiple Choice: Read each questions carefully. Choose the letter which corresponds to the
correct answer and write your answer on a separate sheet of paper.
1. It is the ropey strands of egg white at both sides of the egg which anchor the
yolk in place in the center of the thick white.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
2. A basic part of an egg that is also called as the egg white.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
3. It refers to the entrance of the latebra, the channel leading to the center of
the yolk.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
4. It is the empty space between the white and shell at the large end of the egg
which barely existent in newly laid egg.
a. Germinal Disc
b. Air Cell
c. Chalaza
d. Egg Cell
5. The part of an egg that is rich in protein.
a. Egg Yolk & Egg White
b. Membrane
c. Chalaza
d. Egg White
6. It is the egg’s first line defense against bacterial contamination and serves as
the outer covering.
a. Egg Shell
b. Membrane
c. Chalaza
d. Egg White
7. Main purpose of this part of an egg is to protect the yolk and shell from
breaking.
a. Egg Shell
b. Membrane
c. Chalaza
d. Egg White
vi
8. It is the yellow to orange portion that formed in the ovary. It contains all the
fat in the egg and a little less than half of the protein.
a. Egg Yolk
b. Membrane
c. Chalaza
d. Egg White
9. The following are the nutritive value that can be found in eggs, except?
a. Protein
b. Minerals
c. Vitamins
d. Iron
10. Fresh eggs should sink in the water.
a. True
b. False
c. Maybe
d. All of the above
11. Which of the following kitchen tools is used to scrape off all the contents of
bowls and pans from the sides and fold in beaten eggs into the batter?
a. Off-set Spatula
b. Rubber Scrapper
c. Channel Knife
d. Slotted Spoon
12. What do you call to a kitchen tool that is used slice peeled, hard-boiled eggs
quickly and evenly?
a. Channel Knife
b. Egg Server
c. Chef’s Knife
d. Egg Slicer
13. What would be the best replacement of electric mixer and balloon whisk if in
case these are not available in the kitchen especially when beating eggs?
a. Kitchen Fork
b. Egg Beater
c. Electric Blender
d. Food Processor
14. Which of the following is the function and purpose of an egg ring?
a. This tool is used when cooking fried egg to prevent an egg from
spreading across the cooking surface.
b. This tool is used for holding and serving hard-boiled eggs.
c. This tool is used for cutting and slicing hard-boiled eggs.
d. This tool is used when cooking poached egg to prevent an egg from
spreading across the cooking surface.
15. Why should we add small amount of vinegar in a simmering water when
cooking a poached egg?
a. To add and enhance its flavor.
b. To produce a glossy and firm egg yolk.
c. To prevent the egg white from spreading away from the egg yolk.
d. To maintain the egg’s freshness.
vii
Lesson
Overview
In cookery, egg refers to poultry or fowl products. The versatility of
eggs is evident in its presence in numerous food items. Eggs may be eaten
cooked in its shell, fried or poached or may be combined with other
ingredients to produce another dish. In baking, egg acts both as an
emulsifier and leavener.
The egg’s protective coating or mucin layer which aids in the
maintenance of its freshness by covering the small holes in the shell is called
bloom. Bloom is removed during washing so it is not advisable to wash eggs
prior to storage unless it is very dirty. Removal of the mucin layer will expose
the holes making the egg susceptible to bacterial penetration and
dehydration, thus hastening deterioration of its quality.
Eggs are produced commercially in farms with a few hundred laying
chickens, or in large laying complexes with thousands of layers. Small and
microsized backyard poultry either in small poultry cages or as free range
chicken are also producing eggs. Egg is indeed a convenient food for any
meal in and out of the house.
Learning Outcome 1:
Perform Mise’en Place
After going through this module, you are expected to:
viii
What’s In
DEFINITION OF TERMS
Vitelline – is the covering membrane that protects the yolk from breaking.
Chalaza – is the ropey strands of egg white at both sides which anchors the yolk.
Air Cell – is the empty space between the white & shell at the large end of the egg.
Soft foam – is an air cell which are smaller and more numerous.
What’s New
Identify the following tools, utensils and equipment needed in preparing egg dishes.
Write your answer on the first column.
1.
3.
ix
4.
5.
6.
7.
8.
9.
10.
11.
x
12.
13.
14.
15.
What is It
xi
3. OFFSET SPATULA- A long, narrow
tools that have a thin, flat metal blade or
paddle at one end. The blade is blunt,
not sharp, and is used for spreading
frosting onto a cake or pushing batter
into an even layer in a cake pan.
xii
8. MEASURING SPOONS- These are
spoons used to measure an amount of
an ingredient, either liquid or dry,
when cooking. Measuring spoons may
be made of plastic, metal, and other
materials. They are available in many
sizes, including the teaspoon and
tablespoon.
9. MEASURING CUPS- A kitchen
utensil used primarily to measure the
volume of liquid or bulk solid cooking
ingredients such as flour and sugar,
especially for volumes from about 50
mL (2 fl oz) upwards.
10. MEASURING GLASS
Also known as measuring jug. It is a
graduated glass container used to
measure quantities of liquid
xiii
15. SAUCE PAN
A cooking utensil that is round in
shape with high, straight sides and a
longer handle. Equipped with a tight
fitting cover, the saucepan can range in
sizes to hold contents for one pint or in
sizes up to four quarts. They are made
of materials such as stainless steel,
copper, anodized aluminum, glass, and
enameled steel or cast iron.
16. SLOTTED SPOON
A spoon implement used in food
preparation. The term can be used to
describe any spoon with slots, holes or
other openings in the bowl of the spoon
which let liquid pass through while
preserving the larger solids on top.
17. EGG CUP/SERVER
An egg cup, sometimes called an egg
server, is an item of tableware used for
serving and holding boiled eggs within
their shell. Egg cups have an upwardly
concave portion to hold the egg and a
flat-bottomed base.
18. ROTARY EGG BEATER
A hand tool that is used to manually
mix and beat eggs or other similar
ingredients, such as sauces, batter, egg
whites, and dressings. This kitchen
utensil is typically made of stainless
steel with stainless blades all of which
can be easily cleaned.
19. OVEN
A thermally insulated chamber or
component used for cooking, baking,
heating or drying.
xiv
What is It
Cleaning is the removal of visible oil while sanitizing means reducing the
number of harmful microorganisms by using very hot water or a chemical
sanitizing solution. To be effective, cleaning and sanitizing must be two-step
process. Surfaces must first be cleaned and rinsed before being sanitized.
Ware Washing
Ware washing is the process of washing and sanitizing dishes, glassware,
flatware, and pots and pans either manually or mechanically. Manual ware
washing uses a three-compartment sink and is used primarily for pots and pans. It
may be used for dishes and flatware in small operations. Mechanical ware washing
requires a dishwashing machine capable of washing, rinsing, and drying dishes,
flatware, and glassware. In large operations, heavy-duty pot and pan washing
machines have been designed to remove cooked-on food.
xv
4. Sanitize. Place utensils in rack and immerse in hot water at 1700 F for thirty
seconds. (A gas or electric heating element is needed to hold water at this
temperature.)
5. Drain and air-dry. Do not towel-dry. This may contaminate utensils.
B. Mechanical Dishwashing
What’s More
Performance Activity 1
Instruction: Clean and sanitize tools and equipment by performing the given
activity. You will be asked to clean and sanitize at least 5 tools and equipment in
your home kitchen. Follow the procedures in manual dishwashing properly in
performing the task.
Your performance will be rated using the scoring rubric below:
xvi
What I Have Learned 1.1
xvii
What I Can Do 1.1
Identify the following tools, utensils and equipment needed in preparing egg dishes.
Write your answer on the first column.
1.
3.
4.
5.
6.
7.
xviii
8.
9.
10.
11.
12.
13.
14.
15.
xix
What is It
2. Air cell.
This is the empty space between the white and shell at the large end
of the egg which is barely existent in newly laid egg. When an egg
is first laid, it is warm. As it cools, the contents contract and the
inner shell membrane separate from the outer shell membrane to
form the air cell.
3. Albumen/Egg white.
Albumen, also called egg white, accounts for most of an egg’s
liquid weight, about 67%. This is produced by the oviduct and
consists of four alternating layers of thick and thin
consistencies. From the yolk outward, they are designated as the
inner thick or chalaziferous white, the inner thin white, the outer
thick white and the outer thin white. The outer thin white is a
narrow fluid layer next to the shell membrane. The outer thick
white is a gel that forms the center of the albumen. The inner thin white is a fluid
layer located next to the yolk. The inner thick white (chalasiferous layer) is a dense,
matted, fibrous capsule terminates on each end in the chalazae, which are twisted
in opposite directions and serve to keep the yolk centered.
xx
4. Chalaza.
This is the ropey strands of egg white at both sides of the egg, which
anchor the yolk in place in the center of the thick white. They are
sometimes mistaken for egg imperfections or beginning embryos,
which of course they are not. The twist in the chalaza is meant to
keep the germinal disc always on top whichever way the egg may
turn. The more prominent the chalaza, the fresher is the egg.
5. Germinal Disc.
This is the entrance of the latebra, the channel leading to the center
of the yolk. The germinal disc is barely noticeable as a slight
depression on the surface of the yolk. When the egg is fertilized,
sperm enter by way of the germinal disc, travel to the center and
a chick embryo starts to form. Since table eggs are not fertilized,
this is not as easy to recognize as when the egg is fertilized.
6. Membranes.
There are two kinds of membranes, one just under the shell and the
other covering the yolk. These are the shell membrane and the
vitelline membrane. Just inside the shell are two shell
membranes, inner and outer. The air cell formed due to the
contraction of egg as it cools, is found between the two layers of
this shell membrane. The outer membrane sticks to the shell
while the inner membrane sticks to the albumen. During storage,
the egg losses water by evaporation, causing the air cell to enlarge.
The vitelline membrane is the covering that protects the yolk from breaking. The
vitelline membrane is weakest at the germinal disc and tends to become more fragile
as the egg ages. Every cook has experienced that the yolk of eggs that are no longer
fresh easily break.
7. Yolk.
The yolk or the yellow to yellow- orange portion makes up about 33%
of the liquid weight of the egg. The egg yolk is formed in the ovary.
On the surface of the yolk, there is a small white spot about 2 mm
in diameter. This is the germinal disc and it is present even if the
egg is infertile. In infertile eggs, the germinal disc contains the
genetic material from the hen only but when fertilized, it contains
the zygote that will eventually develop into a chick. The yolk
material serves as a food source for embryonic development. It
contains all the fat in the egg and a little less than half of the protein.
The main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin
which is high in phosphorus and has antioxidant properties, and livetin which is
high in sulfur.
xxi
Composition of an Egg
1. Protein
Eggs are an excellent source of protein which is found
in both yolk and the albumen. Protein in egg has high
biological value as it contains all the essential amino
acids.
2. Vitamins
Most of the recognized vitamins are found in eggs
with the exception of vitamin C. Eggs are good source
of vitamins B, D & E plus the fat-soluble vitamin A.
3. Minerals
Eggs are excellent source
of minerals that the
human body requires for
health particularly phosphorus that is required
for bone health and iodine that is required to
make the thyroid hormone.
4. Cholesterol
Is fat-like substances essential to the structure and function of all cells in
the body. It helps maintain the flexibility and permeability of cell
membranes and is also help keep the skin supple.
xxii
5. Carbohydrates
Egg contains carbohydrates that provide your body with heat and energy.
Eggs contain only traces of carbohydrate and no dietary fiber.
xxiii
7. It has small air cell less than 5
mm deep.
Egg quality
Egg quality has two general components: shell quality (exterior quality) and
interior egg quality. Interior egg quality has direct bearing on the functional
properties of eggs while shell quality has direct influence on microbiological
quality.
Egg Grading.
Grading is a form of quality control used to classify eggs for exterior and
interior quality. In the Philippines, the grade designations are A, B, C, and D.
Egg Size.
Several factors influence the size of the egg: breed, age of hen, weight, feed
and environmental factors. Native chickens have much smaller eggs than
commercial breeds. Some commercial breeds have bigger eggs than others. Of
the same breed, new layers tend to have smaller eggs compared to older hens.
Pullets that are significantly underweight at sexual maturity will also produce
small eggs. Better fed hens lay larger eggs than underfed ones. The
environmental factors that lead to smaller eggs are heat, stress and
overcrowding. The egg sizes are jumbo, extra large, large, medium, small and
peewee. medium, large, and extra large are the sizes commonly available.
xxiv
What’s More
A. Minute to Write It
In your test notebook write whether you agree or disagree to the following
statements and justify your answer.
B. Pictorial Report
Make a pictorial report with illustration showing the qualities of a fresh egg
in terms of egg size and grading. Your output will be rated using the scoring rubric
below:
SCORE CRITERIA
5 Compiled pictures properly and illustrated the qualities of a fresh
egg in terms of egg size and grading in a very attractive manner.
4 Compiled pictures properly and illustrated the qualities of a fresh
egg in terms of egg size and grading in an attractive manner.
3 Compiled pictures properly and illustrated the qualities of a fresh
egg in terms of egg size and grading in a less attractive manner.
2 Compiled pictures properly and illustrated the qualities of a fresh
egg in terms of egg size and grading in a less attractive manner.
1 Improperly compiled pictures and was not able to illustrate the
qualities of a fresh egg in terms of egg size and grading in an
orderly manner.
TRUE OR FALSE.
Write T, if the statement is true and write F if the statement is false. Place your
answer on the first column.
xxv
IDENTIFICATION.
The following are the basic structure of parts of an egg. Identify each part and write
your answer in your test notebook. 1 point each item.
10
Assessment
MULTIPLE CHOICES:
Read the questions carefully and write the letter of your chosen answer in your test
notebook.
1. It is the ropey strands of egg white at both sides of the egg which anchor the yolk
in place in the center of the thick white.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
xxvi
2. A basic part of an egg that is also called as the egg white.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
3. It refers to the entrance of the latebra, the channel leading to the center of the
yolk.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
4. It is the empty space between the white and shell at the large end of the egg
which barely existent in newly laid egg.
a. Germinal Disc
b. Air Cell
c. Chalaza
d. Egg Cell
5. The part of an egg that is rich in protein.
a. Egg Yolk & Egg White
b. Membrane
c. Chalaza
d. Egg White
6. It is the egg’s first line defense against bacterial contamination and serves as the
outer covering.
a. Egg Shell
b. Membrane
c. Chalaza
d. Egg White
7. Main purpose of this part of an egg is to protect the yolk and shell from
breaking.
a. Egg Shell
b. Membrane
c. Chalaza
d. Egg White
8. It is the yellow to orange portion that formed in the ovary. It contains all the fat
in the egg and a little less than half of the protein.
a. Egg Yolk
b. Membrane
c. Chalaza
d. Egg White
9. The following are the nutritive value that can be found in eggs, except?
a. Protein
b. Minerals
c. Vitamins
d. Iron
10. Fresh eggs should sink in the water.
a. True
b. False
c. Maybe
xxvii
d. All of the above
11. Which of the following kitchen tools is used to scrape off all the contents of
bowls and pans from the sides and fold in beaten eggs into the batter?
a. Off-set Spatula
b. Rubber Scrapper
c. Channel Knife
d. Slotted Spoon
12. What do you call to a kitchen tool that is used slice peeled, hard-boiled eggs
quickly and evenly?
a. Channel Knife
b. Egg Server
c. Chef’s Knife
d. Egg Slicer
13. What would be the best replacement of electric mixer and balloon whisk if in
case these are not available in the kitchen especially when beating eggs?
a. Kitchen Fork
b. Egg Beater
c. Electric Blender
d. Food Processor
14. Which of the following is the function and purpose of an egg ring?
a. This tool is used when cooking fried egg to prevent an egg from
spreading across the cooking surface.
b. This tool is used for holding and serving hard-boiled eggs.
c. This tool is used for cutting and slicing hard-boiled eggs.
d. This tool is used when cooking poached egg to prevent an egg
from spreading across the cooking surface.
15. Why should we add small amount of vinegar in a simmering water when
cooking a poached egg?
a. To add and enhance its flavor.
b. To produce a glossy and firm egg yolk.
c. To prevent the egg white from spreading away from the egg yolk.
d. To maintain the egg’s freshness.
xxviii
xxix
What’s new Assessment:
1. Measuring Cup 1. C
2. Pastry Brush 2. B
3. Measuring Spoon 3. A
4. Rubber Scraper 4. B
5. Rotary Egg Beater 5. A
6. Sieve 6. A
7. Colander 7. B
8. Oven 8. A
9. Egg Slicer 9. D
10. A
10. Spatula
11. B
11. Egg Cup/Server
12. D
12. Sauce Pan 13. B
13. Refrigerator 14. A
14. Oven 15. C
15. Egg Poacher
What I Have What I Can Do What I Have
Learned 1.1. 1.1. Learned 1.2
1. Measuring Cup 1. Sauce Pan True/ False:
2. Pastry Brush 2. Slotted Spoon
3. Measuring Spoon 3. Egg Cup/Server 1. F
4. Rubber Scraper 4. Rotary Egg Beater 2. F
5. Rotary Egg Beater 5. Oven 3. T
6. Sieve 6. Electric Hand Mixer 4. F
7. Colander 7. Refrigerator 5. F
8. Oven 8. Measuring Spoon
9. Egg Slicer 9. Measuring Cup Identification:
10. Spatula 10.Measuring Glass
11. Egg Cup/Server 1. Shell
11.Egg Ring
12. Sauce Pan 12.Egg Slicer 2. Outer Membrane
13. Refrigerator 13.Rubber Scraper 3. Chalaza
14. Oven 14.Egg Poacher 4. Inner Membrane
15. Egg Poacher 15.Omelet Pan 5. Thin Albumen
6. Thick Albumen
7. Germinal Disc
8. Egg Yolk
9. Chalaza
10. Air Cell
Answer Key
References
Technical Vocational Livelihood Education- Cookery Module 2 , Manual First
Edition, 2016. Writers: Anecita S. Kong & Anecita P. Domo.
Online Sources
http://eu.foodinnovation.com/dictionary/B.asp http://1.bp.blogspot.com/-
3lQhBUSQkFU/TnihLsD8GbI/AAAAAAAAAIU/
hw26OiyEPS4/s1600/DSC_4814.JPG
http://ayeshahaq.files.wordpress.com/2009/08/chicken-stock.jpg
http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork-Marinade-
Recipes.htm http://cbsop.com/recipes/thick-and-creamy-potato-bacon-soup/
http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm
http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm
http://culinaryarts.about.com/od/dryheatcooking/a/deepfrying.htm
http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm
http://culinaryarts.about.com/od/dryheatcooking/a/roasting.htm
http://culinaryarts.about.com/od/dryheatcooking/a/sauteing.htm
http://culinaryarts.about.com/od/moistheatcooking/a/boiling.htm
http://culinaryarts.about.com/od/moistheatcooking/a/braising.htm
http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm
http://howtocook.casaveneracion.com/how-to-make-fish-stock/
http://mouthyhousewives.com/wendi/hey-hey-hey-its-a-cooking-planit-
spicegiveaway http://panlasangpinoy.com/2013/02/12/chicken-galantina-recipe/
http://startcooking.com/public/images/IMGP4143.JPG
http://startcooking.com/public/IMG_1389.JPG
http://startcooking.com/public/IMG_4809.jpg
http://startcooking.com/public/IMG_7835-
http://www.amazon.com/b?node=16310281
http://www.blisstree.com/2010/02/26/food/cooking-essentials-mirepoix/
http://www.chicken.org.au/page.php?id=12 http://www.ifooD.tv/recipe/white-
chicken-stock http://www.itslife.in/vegetarian-recipes/soups/carrot-cucumber-
clear-vegetablesoup
http://www.lakusinA.com/wp-content/uploads/2011/10/image15.png
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf
http://www.spike.com/articles/clyn4o/the-top-10-marinades-every-man-
mustknow
http://www.tasteofhome.com/recipes/ham-and-cheese-frittata#ixzz36CpQIoa7
http://www.tasteofhome.com/recipes/ham-and-cheese-frittata#ixzz36CpQIoa7
http://www.unileverfoodsolutions.com.sg/our-services/your-menu/
xxx
For inquiries or feedback, please write or call: