10

TLE
Quarter 1 – Module 1
Prepare and Cook
Egg Dishes

Page 1 of 22
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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
on Preparing and Cooking Egg Dishes. The scope of this module permits it to be used
in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence
of the course. But the order in which you read them can be changed to correspond
with the textbook you are now using.

The module covers the lesson namely:

Learning Outcome 2: Prepare and Cook Egg Dishes

After going through this module, you are expected to:

1. identify and prepare ingredients according to standard recipes;
2. identify the market forms of eggs;

3. explain the uses of eggs in culinary; and

4. cook egg dishes with appropriate taste and seasoned in accordance with the
prescribed standard.

What I Know

As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic.
Pre-Test

A. Direction: Read the statements carefully and supply the correct word that
is being asked.

1. Eggs cooked out of the shell and dropped into a shallow pan of boiling
water are _______________________.

2. Eggs with shell cooked in simmering water for 3-5 minutes are called
_________________.
3. The other term used for shirred egg is _______________________________.
4.________________________ is the local name for scrambled egg with filling.
5. Eggs are used as _______________________ in baking sponge cake.

B. Direction: Write the letter of the correct answer in your activity sheet.

1. Beaten whole egg or yolk brushed into food items before baking will give it to
a gloss or ______________________.
a. Glazed finished c. Glazed dull
b. Dull finished d. Liquid in suspension finished

2. Sliced sieved or chopped hard-boiled egg can be used as ______________

 a. Decoration c. Thickener
b. Garnishing d. Leavening agent

3. Beaten egg yolks will coagulate and hold a liquid in suspension when heated
is called_______________
a. Thickener b. Glazed
c. Suspension d. Garnish

Lesson
Cookery: Prepare and Cook
2 Egg Dishes

What’s In

In the previous lesson, you have learned the different needed tools and
equipment to be used in preparing egg dishes, its nutritive value and its
importance in daily diet. You have also learned how to clean and sanitize the
tools and equipment after use.

In this lesson, you will be able to know, learn, and develop your skills on
how to prepare and cook egg dishes according to standard recipe. You will also
identify the uses of eggs in culinary arts and cook egg dishes in accordance
with the prescribed standard.

Did you know that, in a home freezer, you can freeze eggs
up to one year? When you use frozen egg, you can thaw them
overnight inside the refrigerator or under running cold water.
... that fertilized eggs do not develop once refrigerated?

… that the color of the yolk depends on the hen’s diet?

… that shell color indicates the breed of the hen, but has
no bearing on the nutrient content or taste of the egg?
 What’s New

Egg is cooked in many ways. It can be the main proteins dish; it can be a
main or accessory ingredient in dishes from appetizers to desserts. It can be
cooked by dry heat, moist heat, with or without oil, as simply as elaborately as
one’s inclination for the moment. Indeed, it can be eaten anywhere.

Many foods play a significant role in cooking, one of which is the egg. It
can be served as a main course, supporting other dishes or as an ingredient in
an item.
Because of its versatility, the egg is considered a key ingredient in the
culinary preparation, offering humidity, structure and plenty of plates. It also
and emulsified and aerated when handled and used properly. Such
characteristics are very important for hotel management professionals,
culinary students, and chefs to get familiar with the Eggs.

After all the questions have answered, it is time to gain new learning.
Ready, set, and learn!
Activity 1

The A – MAZE- ING EGG

Below are the steps that an egg follows on the journey from hen to home.
Number the pictures to show the order, then, trace the steps through the maze
until the egg reaches your refrigerator. DON’T GET LOST ALONG THE WAY!
Use your activity sheet.
Word bank

1. Laying
2. Collecting
3. Washing/
broken out
4. Treating
5. Candling
6. Grading
7. Sorting
8. Packing
9. Cooling
10. Shipping
11. Selling
12. Storing
 What is It

When do you usually cook and eat eggs? Egg is considered a breakfast food
because it is usually served for breakfast. What is your favourite dish? Have
you tried preparing it? Would you like to have a delectable breakfast made
easily and quickly? Below are some tips to enjoy your egg dishes.

Market Forms Of Eggs

There are three market forms of egg. These are the following:

1. Fresh or shell egg: maybe purchased individually,

by dozen or in trays.

2. Frozen eggs: these are

made
from high quality egg. They are come in the form of
whole eggs with
extra y olds and whites. Frozen egg is pasteurized
and must be thawed before use.

3. Dried eggs: are seldom used. Their whites are used for
preparing meringue. Dried egg is used primarily as ingredients in
food industry. They are not commonly sold directly to
consumers.

Eggs are also sold in several

processed forms bulk or fluid, egg whites
and egg yolks. Pasteurized eggs are used in
preparation such as salad, dressings or
desserts, where traditional recipe may have
indicated that the eggs should be raw.

These products are also available in liquid or frozen form. Frozen egg
products on the other hand are used as ingredients by food processors.
Products obtaining egg yolk usually have salt, sugar or corn syrup added to
prevent gelation or increased viscosity during freezing. They are packed in 30-
IB containers and in 4-5 and 10 IB pouches or waxed or plastic cartons. Dried
powdered eggs are also sold and maybe useful for some baked goods or in
certain circumstances. For food services use, they are generally sold in 60z
pouches and 3- IB and 25-IB poly packs.

Egg substitutes may be entirely egg-free or may be produced from egg

whites with dairy or vegetable products substituted by yolks. These substitutes
are important for people with reduced-cholesterol diet requirements.
Uses of Egg in Culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a
main or accessory ingredient in dishes from appetizer to dessert; it can be
cooked by dry heat, with or without oil, as simply or as elaborately as one’s
inclination for moment, indeed it can be eaten anywhere.

Effect of Heat on Eggs

1. Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.
 Beyond this temperature, over coagulation occurs and water is
squeezed out causing shrinkage resulting in a tough product.
2. Formation of greenish discoloration at the interface of the yolk and
white when egg is overcooked
 Due to the reaction between the iron in the yolk and the
hydrogen sulfide liberated from the sulfur containing ferrous
sulfide.
 Reaction is favored by
- High cooking temperature
- Prolonged cooking
 Reaction is prevented by immediate cooling of the egg (e.g.
immersing in cold water) after cooking

Here are uses of eggs in culinary:

Functions of Eggs Food/egg dishes

1. Cooked and served “as is”.  Boiled egg

In the shell- soft cooked (5 minutes simmering) or
 Poached egg
hard cooked (15 minutes)
 Fried egg
Poached-cooked in simmering water; addition of salt
etc.
and vinegar hastens coagulation
Fried -keep low to moderate temperature
Liquids and acids decrease coagulation point
Scrambled- addition of sugar delays coagulation


2. Eggs as emulsifier.
 Salad dressing
Lecithin and lysolecithin are responsible for the
-mayonnaise
remarkable ability of the egg yolk to act as an emulsifying
agent; both are phosphoproteins containing polar and
 certain cakes
non-polar ends such as that the polar end holds water  ice cream
while the non-polar end holds the fat, thus prevent oil  sauces
droplets in suspension from coalescing.

3. As binding, thickening agent, and gelling agents

Eggs are useful as binding, thickening and gelling  meatloaf
agents because they contain proteins that are easily  meatballs
denatured by heat.  meat patties
Using whole eggs requires lower coagulation  custard
temperatures resulting in a stiffer gel.
Softer gel is produced with the addition of scalded
milk and acid
In cooking custards, Bain Marie, double boiler or
steamer is used to avoid boiling which can produce a
porous custard
Soft custards are produced by constant stirring

4. As foam
 When egg is beaten albumen is denatured, air is  Meringues
incorporated as white is stretched into thin films  Soufflés
 With continued beating, the air cells are subdivided
and volume is increased
 Protein network are used up and stabilizes the gas or
air foams
 If only egg whites are used, the color turns white and
soft peaks are formed. The gg proteins collect at the
air/liquid interface of the air bubble and undergo surface
denaturation.
 If whole eggs or only egg yolks are used, the color
becomes pale yellow with continued beating; volume is
increased, no surface denaturation occurs.
 With further beating of egg whites, liquid drains out, air
bubbles coalesce and foam breaks
 The same changes occur when the foam is allowed to
stand too long

 Maximum stability is reached at soft stage while

maximum volume attained is at stiff stage.

5. Eggs as leavening agent

Baked products such as sponge cakes,  sponge cakes,
chiffon cakes, meringues, and soufflés make use of chiffon cakes,
eggs as leavened resulting in a light, airy texture. This meringues
is explained by the incorporation of air during the
beating of eggs. Foam is formed when the albumen
surrounds a colloidal system of air bubbles. When
beating eggwhites, overbeating must be avoided as this
tends to stretch the albumen and would result in a dry,
watery appearance

 Cakes and
6. As coloring and flavoring agent custard
 Noodles

What’s More

Are you learning? Let us now check your understanding.

Tips for successful egg cookery

1. Use fresh eggs.

2. Cook eggs at low to medium heat.
3. Use eggs that are clean and without cracks.

4. Avoid over cooking eggs with shells because it makes the egg white
hard.
5. Peel hard-boiled eggs immediately after required time under cold
running water.

Why we need to eat eggs?

 Eggs may be considered as functional food. Functional foods are food with
health benefits beyond their traditional nutritional values. Eggs as functional
foods contain lutein and zeaxanthin that help reduce risk of cataracts and macular
degeneration. Egg may also belong to a designer food. Designer foods are foods
that have been modified through biotechnology to enhance their quality or
nutritional value. It contains omega 3 polyunsaturated fatty acids and vitamin E.

Dry-Heat Preparation

Dry-heat preparation of eggs primarily involves frying and baking. Egg

dishes that are commonly fried are fried eggs, scrambled eggs, and omelets. Baked
egg dishes include shirred eggs, meringues (both soft and hard), and soufflés.

1.Frying
- A frying pan, a sauté pan (omelet pan), or even a griddle can be used to fry
eggs. Cast iron pans work best for eggs if the pans are primed or seasoned.
Priming is accomplished by rubbing a clean frying pan with a thin layer of
vegetable oil and setting it on moderate heat. Nonstick pans do not need to be
primed or seasoned. Frying is used to prepare fried and scrambled eggs and
omelets.

1.1 Fried Eggs For each fried egg, about 1 teaspoon or less of butter,
margarine, or oil is added to a hot pan. Coagulation
is then allowed to occur according to the following
“cook-to order” stages:

• Sunny-side up. The egg is cooked until the white is

set and the yolk is still soft . The egg is not flipped.

• Over easy. The eggs are flipped over when the

whites are 75 percent set. Cooking continues until
the whites are completely cooked but the yolks are
still soft .

• Over medium. The same as over easy, except

that the yolks are partially set.

• Over hard. The same as over easy, except that the

yolks are completely set.

 Basted Do not flip. Add a few

drops of water to pan and cover to steam cook the top. A
thin film of coagulated white will cover the yolk which
should remain liquid.

Standard Qualities of Fried Eggs

1. White should be shiny, uniformly set, and tender, not browned, blistered
or crisp at edges.
 2. Yolk should be set properly according to desired doneness. Sunny side-
up yolks should be yellow and well rounded. In other styles, the yolk is
covered with a thin layer of coagulated white.

3. Relatively compact, standing high. Not spread out and thin.

4. A fried egg should have a yolk covered with a thin film of coagulated egg
white and still remain slightly fluid.

5. The egg white should be opaque, firm and tender, not chewy, crisp or
brown.

6. A perfectly fried egg is a glory to behold – crispy edges and a wobbly,

pinkish yolk. 

7. It will provide a fried egg with a slightly crispy, frilly edge; the white will
be set and the yolk soft and runny

1.2. Scrambled Eggs Scrambled eggs are beaten while raw until well blended
and may be seasoned with salt and pepper or other seasonings. Liquid in the
form of milk, cream, or water may be added to impart more body and/or flavor
and a soft, creamy texture. The added liquid, a tablespoon or less for each egg,
creates steam during cooking, which lifts the eggs and makes them lighter and
fluffier.

For flavor variations, the

following ingredients may
be added to scrambled
eggs before serving.

Chopped parsley or other

herbs
Grated cheese
Diced ham
Crumbled bacon
Sautéed diced onions and
green bell pepper
Diced smoked salmon French style English style American style
Sliced cooked breakfast
sausage

A good scrambled egg must not be tough nor burned but completely coagulated

1.3. Omelets When eggs are beaten, cooked, and rolled into a cigar shape
or folded into a flat half circle, the resulting dish is called an omelet. Both
plain (French or American-style) and puff y (fluff y) omelets can be prepared
with or without fillings.
• French omelets are never allowed to brown, whereas American omelets
may have some color.
• French omelets never have texture lines, whereas an American omelet
may have a few.
• Folding a French omelet occurs in threes (left over center, right over
center) or complete rolling (like a rug), whereas American omelets are
simply folded in half.
 • The center of a French omelet is soft , whereas American omelet centers
are fully cooked.

French omelet American omelet

Two Factors for Making Quality Omelets

1. High Heat.
This is an opposite to the basic principle of low temperature egg cookery.
The omelet cooks so fast that its internal temperature never has time to get too
high.

2. A conditioned omelet pan.

The pan must have sloping sides and be of the right size so the omelet
can be shaped properly. It must be well seasoned or conditioned to avoid
sticking.

Suggested Omelet Fillings

Cheese Sautéed or
creamed mushrooms

Creamed or curried chicken Creamed or buttered spinach

Sautéed onions with or without bacon Sautéed onions and diced

potatoes

2. Baking

2.1 Shirred Eggs are whole eggs that are baked and served in individual dishes
2.2. Meringue is an eggwhite foam used in dessert dishes as a pie topping, a
cake layer, or as frosting.
2.3 Soufflés The main ingredients of a soufflé are a thick base generally made
from a white sauce or pastry cream, an egg-white foam, and flavoring
ingredients.

Shirred egg mirengue soufflés

Moist-Heat Preparation

1. Hard or Soft “Boiled”

Although the term hard-boiled eggs is
commonly used, eggs should actually be
simmered and never boiled, because they will
become tough and rubbery if so treated (6).
The high heat of boiling also transforms the
iron in the egg yolk
into ferrous sulfide, causing the greenish
black color and unpleasant flavor found in the
yolk of overly hard-cooked eggs. There are two
methods for hard cooking eggs: hot start and
cold start. Each has advantages and
disadvantages;
each produces acceptable products.

Hot-Start Method In the hot-start method, the

water is heated to boiling and then the eggs
are completely immersed in the boiling water.
The heat is immediately reduced to simmer,
and the eggs are cooked for 3 to 15 minutes,
depending on the desired doneness:

• Soft 3 to 4 minutes
• Medium 5 to 7 minutes
• Hard 12 to 15 minutes

The cooked eggs are drained and then rinsed under cold running water to stop
further cooking from residual heat. The benefits of using the hot-start method
are greater temperature control, eggs that are easier to peel, and a shorter total
cooking time. A drawback is that lowering the eggs into boiling water may
cause them to crack.

Cold-Start Method In the coldstart method, the eggs are placed in a saucepan
with enough cold water to cover them by at least an inch. The water is brought
to a boil, immediately lowered to a simmer, and the eggs are then cooked to
order:
• Soft 1 minute
• Medium 3 to 5 minutes
• Hard 10 minutes
To tell a hard-cooked egg from a raw one, spin the egg on its side. A smoothly
spinning egg is hard cooked, while one that wobbles out of balance is not.

2.Coddling
Coddled eggs are prepared by breaking an egg
into a small cup, called a coddler, made of
porcelain or heat-proof glass with a screw-on
top, and submerging the whole coddler in
simmering water until the egg is cooked. The
coddler should be buttered or greased before
adding the raw egg. Cream or other flavorings
such as ham or bacon are sometimes added
before cooking. Once done, the egg is eaten
directly out of the coddler.

3.Poaching
The objective in poaching is to keep the eggs egg-
shaped- that is, in a round compact mass rather
than spread all over the pan. Most people prefer
poached eggs due to its healthier preparation
compared to frying which uses fat. A well-poached
egg has:

 Bright and shiny appearance

 Compact
 Round-shaped
 Not spread or flattened
 Firm but tender whites
 Warm, liquid yolks

Procedure for Poaching Eggs

1. In a saucepan, add salt, distilled vinegar and water.

2. Bring water to a boil then reduce to a simmer.
3. Crack eggs, one at a time, into a dish or a small plate.
4. Use a spatula to quickly stir the water in one direction until it is
smoothly spinning around creating a whirlpool.
5. Carefully slide the egg into the center of the whirlpool. Eggs will hold
their shape better if they slide against the edge of the pan.
6. Simmer for 3 to 5 minutes, until whites are coagulated and yolks are still
soft.
7. Remove eggs from pan with slotted spoon or skimmer.
8. To serve immediately, drain very well. For better appearance, trim off
ragged edges.

Grade AA eggs are best to use for poaching, because the whites are firmer and
less likely to spread out in the water and create streamers, floating strands of
partially cooked egg whites. Salt (½ teaspoon per cup) and/or vinegar (1
teaspoon per cup) may be added to the water to speed coagulation and help to
maintain a compact, oval shape of the egg. On the other hand, salt or vinegar
will give the cooked egg a shinier, tougher, and, perhaps, more shriveled
surface than one cooked in plain water.
Soft poached egg Medium poached egg Hard poached egg
3-4 min 5-6 min 7-8 min
Why is vinegar added to boiling
water when cooking eggs?
Vinegar is often added to the water
used to hard-boil eggs. There are
two reasons for this. First, the acid
in the vinegar dissolves the external
surface of the shell, making it easier
4.Custards to peel away. Secondly, if the egg
Custards are mixtures of milk and/ or cream, sweeteners cracks while boiling, the vinegar will
encourage the egg white to harden,
(sugar, honey), flavorings preventing the entire egg from
(vanilla, nutmeg, etc.), and eggs leaking out into the water.
or egg yolks. Custards are
thickened by the coagulation of egg proteins during
cooking.

SUGGESTED EGG RECIPES:

FRIED EGG OR SUNNY SIDE UP

Ingredients:

3 eggs ¼
cup oil
Salt and pepper to taste

Tools and equipment:

Saute’ pan [preferably non- stick pan], kitchen turner

Procedure:
1. Heat oil to medium heat in a non- stick pan
2. Gently crack the egg in a cup before pouring into the oil
3. Turn the heat to low when the egg white has set
4. Sprinkle salt and pepper on top.
5. Serve hot.

Ham and Cheese Omelets

Ingredients

2 pcs  Eggs
As needed Butter
 1/4 cup Sweet ham, diced
2 Tbsp Cheddar cheese, grated
As needed  Salt and pepper

Yield: 1 Serving

Procedure

1. Blend the eggs just until the yolks and whites are combined.
2. Add in the butter and season the eggs with salt and pepper.
3. Sweat the ham and set aside. 
4. Cook the egg in the same pan. Cook until the eggs are properly set. Push the
cooked parts of the egg up to have an evenly-cooked omelet.
5. Roll the edge of the omelet nearest the handle toward the center and shake the pan
to loosen the omelet.
6. Roll the omelet out of the pan completely encasing any filling (make sure the edge
are caught neatly underneath the omelet), directly onto a heated plate.
7. Put in the ham. Top it with the cheese.
8. Roll one edge of the omelet toward the center and shake the pan to loosen the
omelet.
9. Slide the omelet onto a plate. The edges should be caught neatly underneath to
make sure that the egg encases the filling securely.

SCRAMBLED EGG

Ingredients:
2 eggs
15 to 20 ml milk
Butter, as needed

Procedure
1. Break eggs into a bowl and beat until well blended. Season with salt and
white pepper.
2. Add the milk or cream.
3. Heat butter in small sauté pan (for cooking to order) or in a large skillet, as
for fried eggs.
4. When fat is just hot enough, pour in the eggs.
5. Cook over low heat, stirring gently from time to time as the eggs coagulate.
Lift portions of coagulated egg so that uncooked egg can run underneath.
6. When eggs are set but still soft and moist, remove from heat. Turn out onto
plate or into steam table pan.

Tip:
 Too much liquid may make cooked eggs watery and dilutes the flavour.
Heavy cream adds richness but also adds cost.
 Do not use aluminium, which may discolour the eggs.
 Too much stirring breaks up eggs into very small particles.
 Do not let the eggs brown.
 Keep heat low.
 SHRIMP OMELLETE

Ingredients:
3 eggs
100 g. shrimps, chopped finely
1 onion, minced
3 t. oil
Salt and pepper to taste

Tools and equipment:

Mixing bowl, Fork or egg beater, Sauté pan, Kitchen turner

Procedure:

1. Sauté onion in oil.

2. Add chopped shrimps. Cook for 3 minutes.
3. Season to taste. Set aside.
4. Beat the eggs.
5. Heat oil.
6. Pour the beaten eggs.
7. Pour shrimps mixture over the beaten eggs.
8. Fold one side using spatula or turner.
9. Remove from fire.
10. Serve hot.
Suggested fillings use for egg omelette:

1. Cheese
2. Sautéed onions or mined carrots and potatoes
3. Creamed or curried chickecn meat.
4. Sautéed or creamed spinach or mushrooms

Deviled Eggs
Ingredients

6 pcs  Eggs, hard-boiled

3 Tbsp Mayonnaise
1 tsp Dijon mustard
1 tsp Apple cider vinegar
tt Salt and pepper
As needed Paprika, for garnish
Yield: 12 Servings

Procedure

1. Prepare the hard-boiled eggs. Peel the eggs and cut into half.
2. Remove the yolks using a spoon. Put them into a bowl.
3. Mash the yolks using a fork.
4. Put the mayonnaise, mustard, vinegar, salt and pepper into the egg yolks. Mix
well.
 5. Scoop a portion of the egg yolk mixture back into the egg white.
6. Sprinkle with paprika. Plate and serve.

POACHED EGG

Makes 3 servings
INGREDIENTS:
3ggs
Salt to taste
Water

Tools and equipment:

Sauce pan, Skimmer

Procedure:
1. Use an egg poacher. If an egg poacher is not available, use shallow
pan with enough water to cover the egg.
2. Heat the water to boiling point then reduce the heat to simmering.
3. Add a little salt.
4. Break the egg into a cup and slip quickly into the simmering Water.
5. Let the egg stay in the water for 3=5 minutes.
6. Remove the egg with a turner.
7. Serve immediately.

Eggs Benedict
Ingredients
1 pc  Egg, Grade AA
2 Tbsp Distilled vinegar
1 pc English muffin
2 strips Bacon
As needed Butter
As needed Hollandaise sauce, freshly prepared
As needed  Water, as needed

Yield: 1 Serving

Procedure
1. Brown the bacon and toast the muffins. Set aside.
2. Poach the eggs.
3. Spread the top of the muffin with butter. 
4. Top it with bacon and the poached egg.
5. Plate, drizzle with freshly-made hollandaise sauce and serve.

What I Have Learned

You did a great job in the previous activities! Now, it is time to process what
you have learned from the lesson.

Activity 1
PICTURE ANALYSIS
Direction: Name what type of cooking eggs is in the picture.

1. ____________ 2. ____________________ 3. _________________

4.

_______________________ 5. _________________________

Activity 2

Direction: Complete the clauses with how much you have learned from our
lesson

1. Eggs are considered functional and designer food because…

___________________________________________________________________________
___________________________________________________________________________

2. Eggs are used as thickening and binding ingredients

___________________________________________________________________________
___________________________________________________________________________

What I Can Do

Let us now transfer your learning into real life situation.

Show what you have learned by preparing and cooking eggs in the given
egg dishes below. Choose only 5 dishes (one from each method). You will be
rated based on the overall evaluation. Date of performance - October -

1.Fried egg 4. Simmered

a. sunny side up a. soft
 b. over easy b. medium
c. over medium c. hard
d. over hard
e. basted 5. Poached
2. Omelet a. soft
a. French b. medium
b. American c. hard

3. Scrambled egg
a. French style
b. English style
c. American style
←
Rubric for cooking egg properly:

4 Follows correctly the procedure in preparing and cooking egg and performs
the skill very satisfactory without supervision and with initiative and
adaptability to problem situations.

3 Follows correctly the procedure in preparing and cooking egg and performs
the skill satisfactory without assistance or supervisions.

2 Follows correctly the procedure in preparing and cooking egg with minor
errors and performs the skill less satisfactory with some assistance and or
supervisions.

1 Was not able to follow the procedure in preparing and cooking egg and
perform the skill unsatisfactory.

Quality Standard of Egg Dishes YES N N/

O A
Appearance
Product appears moist, but not watery
No oil or fat is visible
Egg yolk is bright yellow and white is opaque, with no evidence
of greening
Texture or Consistency
Product is fork tender
Product is moist, not dry
Food items within the product have a defined texture.
Egg mixture is soft, without accumulated water (weeping)
Flavor and Seasoning
Ingredients have a balanced taste.
Product is free from a burned taste or off
Seasonings are well blended
Service Temperature
135 °F or higher.
Assessment

Direction: Identify the word being referred to. Choose the correct answer
from the listed below. Write only the letter before each number.

a. Poached egg g. Scrambled egg

b. Baked egg h. Sunny side up
c. Torta i. Frozen egg
d. Fresh egg j. lutien
e. Designer food k. Functional food
_______ 1. __________ is a substance from egg that helps reduce the risk of
cataracts and macular degeneration.
_______2. Local term for an omelet egg is __________________.
_______3. It is prepared in by slipping shelled egg into barely simmering water
and gently cooking until the egg holds its shape.
_______4. This may be sold in form of bulk, by dozen, by trays in the market.
_______5. The other name of fried egg.
_______6. When egg have been modified through biotechnology to enhance
their quality value, they are referred to as
_______7. They are pasteurized egg and they have to be thawed before using.
_______8. Eggs have health benefits beyond its nutritional value. they are
referred to as.
_______9. To prepare eggs by mixing white and yellow parts then stirring the
mixture in a hot pan.
_______10. It is prepared by breaking the egg in a heated a greased custard
cup in 175 C.

Additional Activities

Direction: Write the 10 steps in making omelet. Write each step in the box
provided in the answer sheet.

Answer Key
g.9 Poached egg.5
k.8
f.7 omelet [rolled] .4
e.6
h.5 scrambled egg.3
Leavening agent .5
d.4 omelet [folded] .2 torta.4
a.3 baked egg .3
c.2 boiled egg .1 soft cooked egg .2
j.1
poached egg .1
Assessment What I have What I Know
learned