Learning Area Grade Level

W2
TVL-Cookery 11/12
Quarter Third Date

I. LESSON TITLE Principles in Preparing Egg Dishes

II. MOST ESSENTIAL LEARNING LO 2. Prepare and Cook Egg Dishes (TLE_HECK9- 12ED-Ib-d-2)
COMPETENCIES (MELCs) 2.1 Identify the market forms of Eggs.
2.2 Explain the uses of Eggs in Culinary Arts
2.3 Cook egg dishes in accordance with the prescribe recipe.

III. CONTENT/CORE CONTENT Market forms of Eggs, Uses of Eggs in Culinary Arts, Ingredients in Preparing Egg
dishes, Ways of cooking Eggs, and Pointers to Remember in preparing Egg
dishes.

References:
Rondilla, A. H. (2016). Cookery: Volume II. Adriana Printing Co., Inc.
Sercado, V.E. (2015). Skills for a Lifetime in TLE 10. JO-ES Publishing House, Inc.
Soriano, N.N. (2010). A Guide to Food Selection, Preparation, and Preservation
2nd Edition. Rex Bookstore.
Technical Education and Skills Development Authority (TESDA). Online Course
on Preparing Egg, Vegetable, and Farinaceous Dishes.

Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Day 1 Introduction:
Panimula An egg is an ovum of a domestic bird like chicken that consume as
food. It is one of versatile ingredients that can be found in any professional
kitchen. There are various ways of cooking eggs that creates different dishes
served in the restaurant and even in our homes. Eggs are commercially
produced in poultry farms with hundreds of laying hens and manufacturers
make into various forms. In this lesson, you will learn different concepts and
principles that will you in preparing egg dishes.

Learning Task 1: Let’s Review!

Identify what is being described in the following statements. Choose your
answer form the data bank. Write the correct answer on a separate sheet.
Link for Learning Task No.1:
https://quizizz.com/admin/quiz/604c359ffaa49c001f4bbb8f

Data Bank
Coddler Egg separator
Crepe Pan Poacher
Egg piercer Souffle dish
Egg ring Wire whisk

_____________________1. It is a plastic or stainless small cup used to separate

egg white from yolk.
_____________________2. It is small cup like vessel usually made of porcelain
with a screw handle on top which can be
submerged in simmering water until egg is cooked.
_____________________3. It is used to beat eggs in making scramble or
omelette.
_____________________4. It is a round, shallow ceramic dish used in making
souflle.
_____________________5. It is a sharp-pointed tool used to prick a very small
hole in the end part of the egg shell before hard-
boiling to prevent cracking.
B. Development Day 1 Learning Task 2: Let’s do Word Hunt!
Pagpapaunlad Search the different words related to Egg cookery that can be found on the
word grid. Write your answer in a separate answer sheet.
Link for Learning Task No. 2:
https://drive.google.com/file/d/17rOp0qjPL6O5AOBt_JlCNSazgxjd1e22/view
?usp=sharing

O M E L E T T E F B N M B U
S O U F F L E Y R H J K O H
Q W C L A R I F Y I N G I S
A S D F G F R Y I N G P L I
F R I T A T A K N D Y L I N
Y P O A C H I N G F H M N R
E M U L S I F I E R N B G A
P A S T E U R I Z E D E G G

Guide Questions:
1. What are the words that you found on the grid?
2. Are you familiar with these words? If yes, how it is related to principles in
preparing egg dishes?

C. Engagement Day 2 Learning Task 3: Read the lecturette provided by the teacher.
Pakikipagpalihan
Principles in Preparing Egg Dishes

What are the different market forms of Eggs?

In the market, eggs come from various forms and they differ from one
another. The following are the different forms of egg:
• Fresh Eggs can be bought per piece, by dozen and in trays.
• Frozen Eggs should be thawed before cooking.
• Pasteurized Dried Eggs are powdered in form and used in making
cake mix.

On the other hand, the following are the different kinds of egg that are
available in the market:
• Chicken eggs is the most common type of egg used in cooking.
• Quail eggs are the smallest among the types of eggs. It is usually dark
brown in color with speckled shells.
• Duck eggs is richer in flavor rather than the chicken egg. It is the type
of egg used in making salted egg, “balut”, “penoy”, and century
eggs.
• Goose eggs it is used for Easter egg hunting activity.

What are the uses of Eggs in Culinary Arts?

The following are the common use of eggs in cooking:
• Eggs are used to bind ingredients together.
• Eggs are used as clarifying agents to remove impurities in making
stocks and soups.
• Eggs are used as coating ingredients for deep frying.
• Eggs add flavor.
• Eggs are used as emulsifying agent
• Eggs can be used for garnishing.
• Eggs can be used to give gloss in baked products.

What are the different ingredients in preparing Egg dishes?

The following are the common ingredients used in preparing egg dishes:
1. Salt
2. Sugar
3. Herbs and spices
4. Fruits and vegetables
5. Meat Products
6. Dairy products such cheese, butter, and milk
7. Flour-based products such as bread and pasta.

What are the different ways to cook Eggs?

Egg is a simple ingredient that can be cook in various ways such as:
• Boiling
• Poaching
• Frying

What are the things to remember in cooking Eggs?

1. Always use fresh eggs.
2. Low temperature produce best cook eggs.
3. Crack eggs gently to avoid breaking of the yolk.
2. Cook eggs with firm whites but soft yolks.
4. Once the egg sets, remove it immediately form the heat.
5. To avoid green eggs, cook it in a shorter time with low temperature. The
green color that found on cooked eggs happens when the sulfur in eggs
reacts with the iron in yolk that causes the formation of iron sulfide, a
chemical compound that makes egg green in color.
6. To avoid egg discoloration, do not use aluminum pans.

Learning Task 4: What’s the difference?

Using the given graphic organizer compare the different market forms of egg
and how it is used in cooking. Write your answer on the space provided.
Link for Learning Task No. 4:
https://drive.google.com/file/d/11meiVsaEWCpePTQN2TnBVlmsfoupnV1x/vi
ew?usp=sharing

Fresh Eggs

Frozen Pasteuriz
Eggs ed Eggs

Learning Task 5: What’s My Use?

Given the uses of eggs in culinary arts, give an example of egg dishes and
how it is being used. Write your answer in a separate answer sheet.
Link for Learning Task No. 5:
https://drive.google.com/file/d/1IOdP7BN5gEDy1f5y4MKki3-
gv4jDgKdx/view?usp=sharing

Uses of Egg in Example of How it is being

Culinary Arts Egg dishes used?
Binding Agent

Coating Agent

Thickening Agent

Emulsifying Agent

Clarifying Agent
 Learning Task 6: Egg Dishes Around the World
Do you eat eggs? What are the different egg dishes that you know? Let’s re-
arrange the following words to know different egg dishes. Write your answer
on a separate answer sheet.
Link for Learning Task No. 6:
https://drive.google.com/file/d/1Kj6Jf8m1Kgn90hK6-1vcIHP7-
sCfUGbO/view?usp=sharing

Answer Jumbled Words Description

1. GGE OPRD OSUP It is a Chinese made of
wispy beaten eggs in
boiling chicken broth.
2. LUABT It is a boiled duck embryo
famous in the Philippines.
3. GEG ETNEBICD It is an English muffin filled
with poached egg and
Canadian bacon covered
with Hollandaise sauce.
4. PCKIEDL GGE It is hard-boiled egg cured
in vinegar and brine
solution.
5. OEMETTEL It is a dish made form
beaten eggs cooked with
oil or butter.
6. RTAFANA It is a type of Italian
omelette usually made
with eggs, horseradish,
and cheese.
7. STCOHC GEG It is a baked or deep-fried
hard-boiled egg dish in
England covered with
sausage meat, covered
with bread crumbs.
8. SAPNSIH ORTLLAIT It is a thick omelette with
potatoes.
9. CHELE FNLA It is a Filipino dessert made
with egg yolks, condensed
milk, evaporated milk, and
caramelized sugar.
10. CTUENYR GEG It is a preserved duck,
chicken, or quail eggs in
clay, ash, salt, quicklime,
and rice hulls mixture for
several weeks to months.

D. Assimilation Day 3 Learning Task 7 Let’s Cook Eggs!

Paglalapat Link for Learning Task No. 7:
https://drive.google.com/file/d/1nWX8sHYxLXLjMsSohJh2yAETEp3_rD_G/vie
w?usp=sharing
1. Using the formulated recipe from the previous learning task, create a
2-3 minutes cooking demonstration video or scrapbook that shows
the preparation of an egg dish.
2. Present the ingredients needed for your chosen dish. Explain the
procedures on how to prepare the dish correctly.
3. Give relevant information about the dish being prepared (history,
trivia, nutritive value, life hacks etc.).
4. For online learners, submit your video on the Google Drive provided
by your teacher. For modular learners, submit your scrapbook on the
submission day agreed by the student and teacher.
Note:
Please wear any of the following for your attire:
• Plain polo shirt
 • Black slacks
• Personal Protective Equipment such as face mask, hair net, and
apron.
Rubric:
Criteria 5 4 3 2 1
Uses tools and equipment correctly
and confidently at all times.
Manifest very clear understanding of
the step-by-step procedure.
Works independently with ease and
confidence at all times.
Observes safety precautions at all
times.
Product is very attractive and very
enticing to appetite.
Work completed ahead of time.
Total Score: 20/20

V. ASSESSMENT Day 4 Learning Task 8: Assessment

(Learning Activity Sheets for
Identify what is being described in the following statement. Write your answer
Enrichment, Remediation or
Assessment to be given on Weeks in a separate answer sheet.
3 and 6) Link for Learning Task 8:
https://quizizz.com/admin/quiz/604da266e332d60020ab25b1
_____________________1. It is a cooking method preserve food with salt, water,
and vinegar.
_____________________ 2. It is a type of Egg used in making balut and century
eggs.
_____________________ 3. It is a market form of egg that used in making cake
mix.
_____________________ 4. It is a culinary technique that makes bread products
glossy.
_____________________ 5. It is a culinary technique combined ingredients
together when cooked.
VI. REFLECTION Day 4 ● The learner communicates the explanation of their personal
assessment as indicated in the Learner’s Assessment Card.
● Write in your notebook your personal insights about the lesson using
the prompts below:
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.

Prepared by: Paul Danielle R. Alagar, LPT Checked by: Zoilo V. Handayan, Jr.
Menerva I. Bonza
TVL-HE-CO11/12-w2