T.L.

E 7
QUARTER 1
Week 3 - 4
 San Pablo Diocesan Catholic Schools System
Diocese of San Pablo
Liceo de San Pablo
San Pablo City
F.Y. 2020 – 2021

LEARNING MODULE
 San Pablo Diocesan Catholic Schools System
Diocese of San Pablo
Liceo de San Pablo
San Pablo City
F.Y. 2020 – 2021

LEARNING MODULE IN TECHNOLOGY AND LIVELIHOOD EDUCATION

DESCRIPTION:

This learning kit is an innovative tool produced by the SP-DCSS (Liceo de San Pablo)
to meet the standards of the Science Curriculum. It is designed to introduce as an
undertaking subject that bread prepare students in conducting researches and
investigations.

OBJECTIVE:

The learner demonstrates understanding and appreciation of various

applications of T.L.E in different learning fields. It aims to understand the basic concept
and principle in developing fundamental skills in COOKERY

CURRICULUM INFORMATION

Education Type: K To 12
Grade Level: Ten
Learning Area: Technology and Livelihood Education
Intended Users: Learners

LEARNING MATERIAL/MODULE:

Lesson: Present Egg Dishes

Sources: Skill for a Lifetime in TLE
Target Dates: Week 3-4 Competency:

LESSON I PRESENT EGG DISHES

 INTRODUCTORY ACTIVITY
At the end of the lesson, you are expected to:

1. identify tools, utensils and equipment needed in egg preparation;

2. clean, sanitize and prepare tools, utensils and equipment needed in

preparing egg dishes;

3. identify egg components and its nutritive value; and

4. identify and prepare ingredients according to standard recipe.

TLE 10-Q1W3E
Video presentation: Watch the video and answer what is asking bellow.

https://youtu.be/FM-IFkp1EJQ

Identify the different ways in presenting cook egg. Write your answer on a sheet of
paper.

LESSON I PRESENT EGG DISHES

Present Egg Dishes
Part of serving food is presentation. It should appeal to your mouth, nose, and
eyes. You don’t have to be eat trained chef to learn the basic of plating, which is the art
of presenting food in an attractive way.

Seven Simple Ways to present Food Like a chef

1. Set the table properly. Your day to meals might be free-for-all, but if you’ve got
guests coming over, its nice to have the knives and forks in the right places.

2. Choose the plat wisely your serving plates are big enough to let each food
item stand out, but small enough that the positions don’t look tiny.

3. Read the clock! A fool proof way to arrange food on a plate is to place the
carbohydrate (rice, pasta, bread, etc,) at 11 o’clock’ the vegetables in the 2
o’clock and the protein at 6 o’clock from the dinner’s point of view.

LESSON 1 PRESENT EGG DISHES

4. Just like with centerpieces, it is good to have a little bit of height, but don’t
overdo it or your guests won’t know how to proceed if you have a mound of
mash potatoes (mid-height), you may want to lean Your pork chop against it
so that is the standing up high, with a row or snow peas lo in front.
5.

6. Be odd. Don’t be strange, but things generally look more interesting when
they’re in sets of odd numbers, rather than even numbers

7. Play with color and texture. Even if you’re just serving Tomato soup and
grilled Cheese Sandwiches, a green paper napkin can make this simple
meal look really special!

8. Play with height. This chicken stir fry with broccoli more interesting because
of the height mound of rice sitting next to it.
 9. Gamish appropriately. Don’t lose site of the recipe you made in the first
place! any garnish in the plate should be edible and enhance the flavor of
the main dishes. Grilled lemon should be served with lemon wedge for
example gamishes like the cut-up fruits. With the fried egg are eat so great.

Different Techniques in Presenting Egg Dishes Actively

LESSON I PRESENT EGG DISHES

 LESSON I PRESENT EGG DISHES

Occupational Health and Safety (OHS)

Occupational Health and Safety (OHS) is a cross-disciplinary
area concerned with protecting the safety, health and welfare of people
engaged in work or employment. Knowing OHS is essential to
minimize the hazards and risks not only to students, trainers and other
people within the training institution but also to others who will be
affected.

Good OHS Practice

1. Disaster Plan. There should be a plan in place to deal with any emergency.
2. Training and providing relevant information.
3. Work and storage areas should be designed, constructed, and equipped to ensure
that there is minimum risk to archive material or staff. It should be kept free
of food and drinks, harmful contaminants, pollutants over min radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are able to invade the
human body and cause illness and sometimes death.

LESSON I PRESENT EGG DISHES

Because contaminated foods are the major sources of

organisms transmitted to people, it is essential that food production
must have a clear understanding of food microbiology and the
conditions involved in it.
What is food borne illness? Food borne infection? Food borne intoxication?

Foodborneillnessisadiseasethatiscarriedandtransmittedtopeoplebyfood.
Foodborneinfectionisadiseasethatresultsfromeatingfoodcontainingharmful
microorganisms.
Food borne intoxication is a disease that results from eating food containing
toxins from bacteria, molds or certain plants or animals.

The common causes of outbreaks of food borne illness are:

1. Failure to properly refrigerate food.
1. Failure to thoroughly heat or cook food.
2. Infected employees/workers because of poor personal hygiene practices.
3. Foods prepared a day or more before they are served.
4. Raw, contaminated ingredients incorporated into foods that receive no further
cooking.
5. Cross-contaminationofcookedfoodthroughimproperlycleanedequipment.
6. Failure to reheat food to temperature that kills bacteria.
7. Prolonged exposure to temperatures favorable to bacterial growth.
Aside from food safety we should also be aware of the different
hazards in our workplace such as kitchen hazards, electrical hazards
and others. To avoid or control these kind of hazards the following
should be observed:

1. Use caution when working around hot oil.

2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided
for your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces.
Clean vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling on to hot
surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease-
cutting solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.
12. Do not over fill or pour excessive amount of frozen fries in to deep fryer at
one time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.
 14. Do not pour excess ice from fry packages into the fryer.
15. Do not over heat the oil; use only manufacturer-recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguishe
LESSON I PRESENT EGG DISSES

Here are some tips on how to handle eggs:

Purchasing: Do not buy dirty, cracked, or outdated eggs.
Storage:
• Store at 45 degrees Fahrenheit or below.
• Store in closed container.
• Store away from strong odors.
• Refrigerate leftover egg dishes in shallow containers.
• Do not allow drippings to contaminate eggs.
Preparation/Cooking:
• Keep refrigerated before and after cooking.
• Keep everything clean.
• Use only clean, not cracked eggs.

• Cook thoroughly.
• Wash container used for egg thoroughly.
• Use egg separator Service/Transport:
• Serve promptly after cooking.
• Keep cold food cold, hot food hot.
• Use ice or cold packs when transporting.
• Avoid eating raw eggs or food that contain raw eggs.

TLE10- W3&4-D1
Identify the different way in presenting cooked eggs. Write your answer on the blank.
VALUING

Cares for the environment and utilize the

resources wisely, judicially and economically