ICSM JHS TLE 10 Quarter 1 Module 1: Preparing Egg Dishes

This part of the module up to the last page includes activities and assessment tasks that you
need to accomplish. The rest of the previous pages (Parts I-IV) shall remain with you and serve
as lecture notes.

Answer pages 4-7 and save them with a file name: TLE10_M1_FULLNAME. Submit the file
to your subject teacher through the subject’s MS Teams on or before October 9, 2021.

Name : Cruz, Keith Neomi E. Gr. & Sec.: Gr.10- St. Dorothea
V. Activities
WEEK 1
A. Directions: Given the egg recipes below, identify at least five (5) appropriate tools to be used in
preparing each dish. Write your answer in the space provided. (10 points)
Note: This will be accomplished during our online class.

Answers:

Electric mixer
baking pan
wax paper
spatula
cooking pot

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 ICSM JHS TLE 10 Quarter 1 Module 1: Preparing Egg Dishes

Answers:
whisk
mixing bowl
spoon
mesh strainer
baking pan
B. Directions: Read carefully each of the statements below. Write TRUE if it expresses true idea and
FALSE if not. Write your answer on the blank before the number. Note: This will be accomplished during our
online class.
True 1. A device which cuts hard-cooked egg into neat slices with one swift stroke is called egg slicer.
False 2. Poacher is a rack that holds six egg-sized cups over simmering water.
True 3. While working in the kitchen, it is important to observe sanitation.
False 4. Store knives in a wooden box or in a drawer.
True 5. If you are sick, do not attend the community kitchen.
True 6. The process of handling food in ways that are clean and healthy is called sanitation.
True 7. Disinfectants are used to kill and reduce the number of bacteria.
True 8. Egg timer is used to correct the time of boiling eggs.
False 9. Combine raw meat and poultry with other items whenever you use or store them.
False 10. Sanitizers are used to remove heavy accumulations of soil often found in small areas.

C. Directions: Read the statements below. Identify what is being referred to in each statement. Write your
answer in the space provided before each number. Note: This will be accomplished during our online class.

Protein 1. It is of high biological value as it contains all the essential amino acids needed by the human body.
Chylomicron 2. It is involved in general lipid transportation in the blood and in the metabolism of
cholesterol.
Egg Shell 3. It is made up of around 95% calcium carbonate crystals and has many as 8,000 tiny pores.
Chalazae 4. These are twisted in opposite directions and served to keep the yolk centered.
Vitelline Membrane5. It is a clear casing that encloses the egg yolk.
Air cell 6. It usually rests between the outer and inner membranes of the egg.
Chicken egg 7. The most popular and most widely consumed eggs in the world
Free- range egg 8. These eggs are healthier than the standard eggs but less healthy as compared to organic
eggs.
Quail egg 9. These are tiny, with pretty speckled shells and a delicate flavor.
Goose Egg_10. The largest of all the eggs you are likely to find on sale.

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 ICSM JHS TLE 10 Quarter 1 Module 1: Preparing Egg Dishes
VI. Assessment
WEEK 2
Performance Task (Scaffold Level 1)
Note: This will be accomplished during our online class
Directions: In the box provided below, draw, and label the structure of an egg. (20 points)

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 ICSM TLE 10 Quarter 1 Module 1 – Cleaning Kitchen Tools and Equipment

VII. Feedback
Directions: Use the chart below to rate your understanding of the lesson as a whole and your
performance in the required tasks. Put a check mark (✓) in the corresponding boxes of your
response. After that, fill in the space according to your honest judgment of the lesson.
Self-assessment Chart
Needs
Excellent Very Satisfactory Satisfactory
Improvement
Understanding the /
lesson

Accomplishing /
tasks/activities

The activity that I liked best is…

because…

The activity that I need to improve on is…

because…

To improve my next performance, I will…

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