~ look clean and neat, not messy or dirty PROJECT PLAN FOR COOKING AN EGG DISH Name of Project: Ham- Mixed Vegetable Omelet IL Objectives: To be able to: 1. Assemble all needed ingredients properly 2. Follow the correct procedure in preparing and cooking ham-Mixed Vegetable Omelet 3, Evaluate the cooked product correctly. IIL Tools/Utensils Needed Non-stick pan knife fork/egg beater chopping board mixing bow! turner WV. Ingredients: small white onion 1/2.¢. cooked chopped ham salt and pepper to taste 1/4c. mixed vegetables/green peas 3medium-sizedeggs 3 T. oil V. Procedure: 1. Mix chopped onion, ham and the mixed vegetables. 2. Add salt and pepper. Mix thoroughly. Heat alittle oil, 3. Saute the ham, onion, and mix vegetables, Set aside and cool. 4, Beat the eggs until light and foamy, Heat oil in a non-stick pan. 5. Pour the beaten eggs. 6. Arrange the cooked ham mixture at the middle of the beaten eggs from one end to the other. 7. When the bottom starts to turn golden brown, fold each side of the eggs over the filling 8, Allow the eggs to fully cook for about 2 minutes more. 9. Transfer to a serving plate. Add suitable garnishing. Serve hot, INTEGRATION: ‘Things to Remember: © Plating makes your food looks appetizing. ® Four factors to consider in presenting egg dishes; Plate, Garnishing, Center of interest and Hygienic practices in presenting egg dishes. @ parts of the project plan are Name of Project, Objectives, Tools/Utensils needed and Ingredients. TLE 10 PREPARATION CEREALS AND STARCH DISHES MODULE1 LESSON 4. Cereals LEARNING OBJECTIVE! At the end of the lesson, you are expected to be able to: © Identify common cereal grains. © Prepare cereal dishes © Practice tips in buying cereals. WHAT DO YOU NEED TO KNOW? INTRODUCTION: Who cooks the food for the family? What are the things to be prepared before cooking? INTERACTION: POINTERS IN PERFORMING MISE en PLACE FOR CEREAL AND STARCH DISHES 1. Gather all the tools and ingredients before cooking. 2. Choose the right tools and equipment for a particular dish, 3. Place all tools within reach to avoid waste of time and unnecessary fatigue. 4. Use electric-operated tools skillfully and carefully to avoid accidents. 5. Arrange the tools and ingredients systematically. 6. Check the availability of the needed ingredients. 7. Check on the quality of the needed ingredients 8. Use the correct tools for measuring the ingredients needed in the recipeCOMMON CEREAL GRAINS 1. RICE Considered the staple food of more than half the Philippine population which is approximately 80% Filipinos Varieties of rice available in the market: a. Sinandomeng 3 types -Special- delicious aroma and taste -fancy- also called as “laon” ; meaning “old rice” -regular- mixture of two types bce ¢ Dinorado -native upland rice characterized by its pinkish grain, sweet aroma and good eating quality d, Milagrosa- Thai Jasmin Rice or Fragrant Thai Rice e. Angelica £. Wagwag- grown in flood-affected areas of northern Philippines g- Ifugao Rice hh, Maharlika- slightly sticky when cooked; tender when cooked; sweet; long grain; pearly white; smooth texture; good for household consumption i IR-841 j.IT-64 k, Segardis Milagrosa 1. Glutinous Rice or malagkit- opaque grains, very low amylose content and especially sticky when cooked. m. Long-grain Rice- fluffy and dry when cooked; and because of its low starch content, the rice separates easily without excessive stickiness n, Medium-grain rice- moist, tender, slightly chewy grains that stick to each other when cooked. 0. Short-grain rice- itis squat, plump rice cooks up soft and tender, and is known for sticking together and clumping p. Bigas na bago 4. Bigas na luma RICE ACCORDING TO PROCESSING A. POLISHED RICE - White rice in which the germ and bran have been removed = less nutritive value - keeping quality is excellent B. BROWN RICE - Other known as unpolished rice __- contains more nutrients compare to polished rice ~ has nutty taste C Enriched Rice - Rice with added vitamins and minerals such as titanium, niacin an 2.CORN ~ corn producing regions; Cebu, Bohol, Leyte, Cotabato, and Misamis Occidntal + staple food in Mexico, Central America, Southern regions in the USA and part of Africa wrope and Great Britain, corn called maize, from which mais, the term for corn in our country, comes from VARIETIES OF CORN A. SWEET CORN- yellow B, LAGKITAN or WAXY CORN- white , YELLOW FLINT D. CEBU or BICOL WHITE FLINT E, POPCORN CORN PRODUCTS INCLUDE THE FOLLOWING A.CORN GRITS ~ Ground coarsely from whole kernels = more coarsely ground than corn meal B. CORN MEALTLE10 ly Family High School - Bacolod | First Quarter Toor Eid PRESENT EGG DISHES Name: Grade/Section: Teacher: MS. LAIRA ARMELAT, REGLA Date: T-Make a Project Plan of an Egg Dish you want to cook for your family. Follow the correct format of Project Plan. Use the space provided.Il, Prepare and Evaluate the EGG Dish. ‘Things to be guided! 1. With the supervision of your guardian/parents. 2. Parents/Guardians will evaluate your dish based on the criteria or rubrics provided, 3. Have a documentation in preparing your dish. Documentations will be submitted quarterly. (printed) 4, Prepare or cook anytime of the day depending on the availability of your parents/guardians. 5, Enjoy time with them! Guide in rating a dish: ‘ACCURACY ‘SPEED WORK HABITS WORKMAN | QUALITY SHIP *Selection of raw “Accomplished | *Carefulnessin handling |*Follow | “Appearance materials onspecified | materials exactly the | *Taste/Flavor “Appropriate selection of | time “Conscious in doing work | procedure | “Texture equipment/tools/utensils *Neat and orderly “Measurements of working area materials *Correct use of tools *Cooking/heating *Wear Proper outfit “Temperature (Apron, Hairnet) CRITERIA: ‘ACCURACY | SPEED 10% | WORKMANSHIP] QUALITY [WORK-HABITS] TOTAL 10% 30% 40% 10% ‘Suggestions/Recommendations/Feedback of parents /guardians: ‘Student's name and Signature III, Explain in 6 sentences, Parents/Guardian’s name and Signature 1. How does plating and garnishes affects your prepared dish?