Learning Area TVL-Cookery Grade Level Grade 11/12

W1 Quarter Third Date

I. LESSON TITLE Tools and equipment in Preparing Egg Dishes

II. MOST ESSENTIAL LEARNING LO 1. Perform mise en place (TLE_HECK9- 12ED-Ia-1)
COMPETENCIES (MELCs) 1.Clean, sanitize, and prepare tools, utensils, and equipment needed in
preparing egg dishes.
III. CONTENT/CORE CONTENT Prepare and clean tools, utensils and equipment needed in cooking egg dishes

References

Peralta, J.C. (2014). Modules in Home Economics: Cookery.

St. Bernadette Publishing House Corporation.
Rondilla, A.H. (2016). Cookery: Volume II. Adriana Publishing 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.
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Day 1 Introduction:
Panimula Before starting any cooking activity, we need to make sure that all the
necessary tools, utensils, and equipment is available in our kitchen. This
process is called mise en place. While preparing food as much as possible all
the tools, utensils, equipment, and ingredients should be gathered in one
area to save time in cooking. Moreover, making mise en place as part of our
kitchen routine will help us to be organize and discipline.

Learning Task 1: Pre-Assessment

Read the following questions carefully. Write the letter of the correct answer
on a separate sheet.
Link for Learning Task No.1:
https://quizizz.com/admin/quiz/604ad531bf3f5b001b62e248

1. What do you call to a stainless round band used to hold egg in shape
while frying or poaching?
A. Custard Pan
B. Egg Ring
C. Quiche Dish
D. Wire Whisk
2. Which of the following kitchen tools and equipment is used to cut hard-
boiled eggs into wedge-shaped parts?
A. Crepe Pan
B. Egg Wedger
C. Poacher
D. Spatula
3. When egg yolk and white be separated?
A. If you will prepare chiffon type cake.
B. If you will prepare crepe.
C. If you will prepare poach egg.
D. If you will prepare omelette.
4. If you will make a meringue and electric mixer is not available, what
alternative tool should be used?
A. Coddler
B. Omelette Pan
C. Spatula
 D. Wire Whisk
5. Why we use egg piercer?
A. To beat eggs in making scramble or omelette.
B. To cut hard-boiled eggs into equal slices.
C. To maintain the freshness of the egg.
D. To prevent cracking of eggshell during hard-boiling.

B. Development Day 1 Learning Task 2:

Pagpapaunlad Answer the following questions briefly. Write your answer in a separate answer
sheet.
Link for Learning Task No. 2:
https://drive.google.com/file/d/1YIVBSH5BAXbFD_xdN9bA94QVDfGcJjIx/vie
w?usp=sharing

1. Why do you have to prepare the tools, utensils, and equipment first before
starting a cooking activity?
2. What are the tools, utensils, and equipment needed in preparing various
egg dishes?
3. Does having appropriate tools and equipment in preparing egg dishes
ensure the quality of egg dishes? Why or why not?
C. Engagement Day 2 Task 3: Read the lecture provided by the teacher:
Pakikipagpalihan
Tools and Equipment Needed in Preparing Egg Dishes
Quality egg dishes starts with proper use of appropriate kitchen tools and
equipment. Each specific tools and equipment are designed to cook eggs in
various ways. Here are the tools and equipment needed in preparing egg
dishes:
Coddler – 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.
Egg Cooker – It is an equipment used to boil several pieces of eggs.
Crepe Pan – It is a type of pan used to prepare crepe. It is shallow and slope-
sided usually 6 to 8 inches in diameter.
Custard Cups – It is a small, deep, individual bowl-shaped vessels designed for
baking individual custards.

Omelette Pan – It is a shallow, non-stick, semi-circle pan usually 7 to 10 inches

in diameter. It is used in preparing omelette.
Egg piercer – It is a sharp-pointed tool used to prick a very small hole in the
end part of the eggshell before hard-boiling to prevent cracking.
Poacher – It is a covered pan with shallow cups inside which can eggs can
be poached.
Quiche Dish – It is tart-like shallow dish with scalloped edges used in preparing
quiches.
Egg Ring – It is a round stainless band used to hold egg in shape while frying
or poaching.
Egg Separator – It is a small plastic or stainless cup used to separate egg white
from yolk. Usually, egg white and yolk is separated when making chiffon type
cakes.
Egg Slicer – It is a tool used to cut hard-boiled egg into equal slices.
Egg Wedger – It is a tool used to cut hard-boiled eggs into wedge-shaped
parts.
Wire Whisk – It is used to beat eggs in making scramble or omelette. It is also
used to whip egg whites in for meringue making.

Souffle Dish – It is a round, shallow ceramic dish used in making souffle.

Cleaning and Sanitizing the Kitchen Tools and Equipment

The following are the steps to do in cleaning and sanitizing kitchen tools and
equipment:
1. Scrape or remove all visible waste from the tools and utensils.
2. Pre-rinse the tools and utensils using cold water to remove excess food
soils.
3. Wash the tools and utensils using dishwashing liquid.
4. Rinse the tools and utensils using running water. Dry it with clean towel
or let it air dry.
5. Store the kitchen tools, utensils, or equipment in its proper place in the
kitchen.
Task 4: Identify the tools and equipment needed based on the given recipe.
Write your answer in a separate answer sheet.
Link for Learning Task No. 4:
https://drive.google.com/file/d/1CgVC0vMMSfuAH-
p8zNSXvMYt1DquH9L_/view?usp=sharing

Lettuce with Bacon and Soft-Cooked Eggs

Ingredients:
4 large slices soft-cooked eggs
2 slices bacon
1 ½ tablespoons red wine vinegar
4 cups lettuce, torn
Procedure:
• Bring a medium saucepan of water to a boil.
• Gently add the eggs and cook for 6 minutes, rinse under cold water
and peel.
• In a large skillet, cook the bacon over medium heat until crisp, 7 to 9
minutes; remove, crumble, and set aside.
• To the bacon drippings, add the vinegar and olive oil and stir to
combine.
• Place the lettuce in a medium bowl.
• Add the warm dressing and toss to combine.
• Serve topped with the eggs, bacon, and ¼ teaspoon pepper.
1. _____________________ 5. _____________________
2. _____________________ 6. _____________________
 3. _____________________ 7. _____________________
4. _____________________ 8. _____________________
Task 5: As a Grade 11/12 Cookery student, what suggestions you can give to
ensure the cleanliness and safety of the different kitchen tools and equipment
in preparing egg dishes amidst COVID-19 Pandemic. Write your answer in a
separate answer sheet.
Link for Learning Task No. 5:
https://drive.google.com/file/d/1e_6fOu0Ec7-
0vQbtW5t_X7dZ0nLryv9g/view?usp=sharing

D. Assimilation Day 3 Task 6: Imagine that you are conducting training at a foodservice
Paglalapat establishment on food safety and hygiene. Create a guide or instructional
manual on how to use the different kitchen tools and equipment needed in
preparing egg dishes. Describe each piece of equipment and explain when
each should be used.

Learning Task No. 6:

https://drive.google.com/file/d/1Y9Dma9P_mwHhx69Irv3auW6nUpHbu4c9/v
iew?usp=sharing

Rubrics:

Criteria 5 4 3 2 1
The procedures in the instructional
manual are brief and concise.
The instructional manual uses the
appropriate language.
The instructional manual is easy to
understand.
The instructional manual has no
grammatical errors.

V. ASSESSMENT Day 4 Task 7: Assessment

Read the following questions carefully. Write the letter of the correct answer
on a separate sheet.
Link for Learning Task No. 7:
https://quizizz.com/admin/quiz/604adf74fe7997001b36e390

1. Which of the following kitchen tools and equipment is used to cut hard-
boiled eggs into wedge-shaped parts?
A. Crepe Pan
B. Egg Wedger
C. Poacher
D. Spatula
2. What do you call to a stainless round band used to hold egg in shape
while frying or poaching?
A. Custard Pan
B. Egg Ring
C. Quiche Dish
D. Wire Whisk
3. If you will make a meringue and electric mixer is not available, what
alternative tool should be used?
A. Coddler
B. Omelette Pan
C. Spatula
D. Wire Whisk
 4. When egg yolk and white be separated?
A. If you will prepare chiffon type cake.
B. If you will prepare crepe.
C. If you will prepare poach egg.
D. If you will prepare omelette.
5. Why we use egg piercer?
A. To beat eggs in making scramble or omelette.
B. To cut hard-boiled eggs into equal slices.
C. To maintain the freshness of the egg.
D. To prevent cracking of eggshell during hard-boiling.

Task 8: Enrichment Activity

Make a poster slogan on proper cleaning and sanitizing kitchen tools,
utensils, and equipment’s using short bond paper, marker, pencil, and other
coloring materials.

Rubric:
Criteria 5 4 3 2 1
The slogan is relevant to the given topic.
The slogan is creatively done.

VI. REFLECTION Day 4 • The learner communicates the explanation of their personal
assessment as indicated in the Learner’s Assessment Card.
• The learner, in their notebook, will write their 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: Mary Ann L. Ilagan
Jennifer U. Cruz
Zoilo V. Handayan, Jr.
Menerva I. Bonza
TVL-HE-CO11/12-w1