Republic of the Philippines

Department of Education
Region III
SCHOOLS DIVISION OFFICE
District I-A
Olongapo City
NEW CABALAN NATIONAL HIGH SCHOOL

Name: ______________________________________ Grade/Section____________

School: _____________________________________ Date: __________________

LEARNING ACTIVITY SHEET

TLE-COOKERY 10
1st Quarter Week 3
I. Introduction

Eggs may be considered as "functional foods". Functional foods are foods that may have health
benefits beyond their traditional nutritional value. Eggs as functional foods contain lutein and
zeaxanthin that reduce the risk of cataracts and macular degeneration. Eggs may also belong to
"designer foods". Designer foods are foods that have been modified through biotechnology to enhance
their quality or nutritional value. Eggs as designer foods contain omega-3-polyunsaturated fatty acids
and vitamin E. So, learn now and explore the various egg dishes below.

I. Learning Competency

LO 2. Prepare and cook egg dishes

2.1 identify and prepare ingredients according to standard recipes;
2.2 cooked egg diahes with appropriate taste and seasoned in accordance with the
prescribed standard.
(TLE_HECK9- 12ED-Ib-d-2)

II. Objectives:
At the end of this learning activity sheet, you are expected to:

1. identify and prepare ingredients according to standard recipes;

2. cooked egg diahes with appropriate taste and seasoned in accordance with the
prescribed standard.

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III. Discussion

Eggs may be cooked in a lot of ways:

 Eggs cooked in a shell Hard and soft-cooked eggs are cooked this way. Eggs should only be
simmered and not boiled to prevent overcoagulation which would cause the eggs to be tough. The
optimum cooking time for eggs in shells is 20 to 25 minutes.

To avoid cracking of the eggs during cooking, refrigerated eggs should be warmed at ambient
temperature before cooking. Before boiling, water at room temperature should be used.

Sometimes yolks of eggs may become greenish during cooking. This color is due to the
formation of iron sulfide. Darkening often occurs in eggs wherein the pH of the albumen is high. It may
also be a result of cooking too long at very high temperature. To avoid this, fresh eggs should always be
used. Eggs should be cooked within a minimum period and cooled immediately in running water after
cooking.

 Eggs prepared out of the shell This method involves breaking the egg and using both the yolk
and white during cooking. Poaching, frying, and the process of making scrambled eggs or omelet are
some of the common methods done.

Culinary Uses:

 Eggs as a thickening agent and binder When used as a binder or thickener, the hydrophilic
colloids of yolks and whites, due to the presence of proteins are converted into a hydrophobic colloid
thus turning it into a gel. At high temperature, the gel toughens. This explains why the white becomes
an opaque mass when cooked at a temperature of 620C. For egg yolk, coagulation starts at 650C.

Eggs as leavening agent Baked products such as sponge cakes, chiffon cakes, meringues, and
soufflés make use of eggs as leavened resulting in a light, airy texture. This 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.

A good-cooked poached egg has a compact, glossy, tender white, and unbroken, thickened yolk
Critical factors:

 quality of the egg

 temperature  amount of liquid

 the way the egg is put in the pan

Fried Eggs

Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking
fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried
eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and
good appearance of the finished dish. Standard Qualities of Fried Eggs

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 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.

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

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

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

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

Types of Fried Eggs

1. Sunny side up- Cook slowly without flipping until white is

completely set but yolk is still soft and yellow. Heat must be low
or bottom will toughen or burn before top is completely set.

2.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.

3.Over easy- Fry and flip over. Cook just until the white is just set
but the yolk is still liquid.

4.Over medium- Fry and flip over. Cook until the yolk is
partially set.

5. Over hard- Fry and flip over. Cook until the yolk is completely
set.

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Scrambled Eggs

Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a
soft delicate curd and a creamy texture, or stirred less frequently as they cook for a larger curd and a
firm texture.

Omelets

The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs start to set,
they are rolled over. A folded or American style, omelet is prepared in much the same manner, though it
is often cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is
folded in half. There are two other styles of omelets, both based upon a beaten mixture of eggs, cooked
either over direct heat or in an oven.

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.

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IV. Activities

Let us look at the word cloud below, have you ever heard those word? What do you thick is the
common among these words? Share your thoughts.

My thoughts…

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 After analyzing the picture and giving your thoughts, answer the following questions in two to three
sentences.

1. What are the similarities of the words?

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2. Can you consider them as egg dishes? Why, Why not?

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3. What is egg?
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V. Assessment

Direction: Label the types of fried eggs.

1.

2.

3.

4.

5.

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 After labelling the types of fried egg listed above, now its time for you to define each types of
fried eggs using the graphic below

Sunny side up Basted Over easy

Over hard Over medium

After completing the graphic organizer, you have to answer the following questions in two to three
sentences.

1. How can you serve egg dishes?

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2. What is the importance of knowing the types of fried eggs?
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3. Why do you need to eat eggs?

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 ___________________________________________________________________________
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Congratulations, you had just finished your lesson! After studying our lesson, kindly write the
things you learned, found interesting and question as your learning summaries

MY LEARNING SUMMARIES

3 THINGS I LEARNED IN THIS LESSON 2 THINGS I FOUND INTERESTING

1 THINGS I STILL HAVE QUESTION
ABOUT

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Based on our lesson, what are your learning and realizations as a child of GOD? In the below, write your
lesson’s reflection through prayer. A Related Bible verse is also provided below to help and guide you
more on the prayer you will formulate. Together, let us do things toward HIS Holiness because we are
precious in His eyes.

MY REFLECTION!

Isaiah 1:16

Wash yourselves,
make yourselves
clean; Put away the
evil of your doings
from before My eyes.
Cease to do evil,

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