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Technology and
Livelihood Education
Quarter 1 – Module 4:
Cookery 10

Department of Education
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare and Cook Egg Dishes
First Edition, 2020

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Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Development Team of the Module

Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro,

Sandee Annie L. Bayeta, Ma. Agnes C. Romuar, Farhanah J. Mastura,
Naida U. Kasan, Alma Adelma P. Bustamante, Michael C. Jumuad
Editors (Language/Social Content): Dr. Rachelle T. Amando
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain – REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Dr. Belinda L. Distor – EPS,EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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Technology and
Livelihood Education
Quarter 1 – Module 4:
Prepare and Cook Egg Dishes

Department of Education
Introductory Message
For the facilitator:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the K
to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Focus on what the learners can do

rather than what he/she cannot do
and build on his/her strengths.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn,
create and accomplish. Hence, the hand in this learning resource signifies
that you as a learner is capable and empowered to successfully achieve the
relevant competencies and skills at your own pace and time. Your academic
success lies in your own hands!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.

This module has the following parts and corresponding icons:

What I Need This will give you an idea of the skills or

to Know competencies you are expected to learn
in the module.

What I Know This part includes an activity that aims

to check what you already know about
the lesson to take. If you get all the
answers correct (100%), you may decide
to skip this module.

What’s In This is a brief drill or review to help you

link the current lesson with the previous
one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such
as a story, a song, a poem, a problem
opener, an activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding
and skills of the topic. You may check
the answers to the exercises using the
Answer Key at the end of the module.

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 What I Have This includes questions or blank
Learned sentence/paragraph to be filled in to
process what you learned from the
lesson.

What I Can Do This section provides an activity which

will help you transfer your new
knowledge or skill into real life situations
or concerns.

Assessment This is a task which aims to evaluate

your level of mastery in achieving the
learning competency.
Additional In this portion, another activity will be
Activities given to you to enrich your knowledge or
skill of the lesson learned. This also
tends retention of learned concepts.

Answer Key This contains answers to all activities in

the module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.

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 We hope that through this material, you will experience meaningful
learning and gain deep understanding of the relevant competencies. You
can do it!

What I Know

After learning all the ways and means in preparing egg dishes, you are
now ready to rate the finished products using rubrics. A rubric is an
assessment tool that clearly indicates achievement criteria across all the
components of any kind of student work, from written to oral to visual.

Let us check if you can still remember the important aspects of egg
dishes by answering the following activity.

Activity 1

Watch the link of the video “Perfect Egg Rolls Recipe Tamagoyaki –
Eugenie Kitchenate” and rate the performance in the video using the
rubric below: https://www.youtube.com/watch?v=lclhzwuvxNw

1 2 3
POOR FAIR GOOD
Preparation Did not wash Either failed to wash Washed hands
hands; kept hands or kept properly at the
pushing stray pushing stray hair beginning and
Score: ______ hair back. Apron back. Apron off at throughout the
off. times. lab; well-kept
hair was left
alone. Apron on.

Ingredients, Ingredients, Ingredients, Ingredients and

Equipment equipment equipment partially equipment either
insufficiently assembled; had to assembled in
assembled or not interrupt procedure advance or
Score: ______ to get items that

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 readily available should have been readily available
when needed. available. when needed.

Time Preparation, Preparation, cooking Preparation,

Management cooking and and clean-up were cooking and
clean-up were completed in a clean-up were
not completed in somewhat timely completed in a
Score: ______ a timely manner. manner, but could timely manner.
have made better Activities
use of the time coordinated to
allowed. make full use of
the time allowed.

Egg Breaking Didn't break egg Egg was tapped a Egg is cracked
Method correctly, way off little too hard on from side of pan
from hole, got a side of pan or or counter and
lot of shell pieces counter, egg is a tiny perfectly put into
Score: ______ in yolk. Didn't bit far from the hole, the center-hole of
attempt to break few pieces of shell the bread, no
egg once. got in yolk. sign of shells in
yolk.

Flipping/ Flipped way too Flipped a little too Flipped bread

Cooking Time fast and fast and too hard, correctly at
completely broke broke a little of the proper pace, and
the yolk. Didn't yolk, but still some kept yolk intact.
Score: ______ keep on long intact. Cooked a Cooked until
enough, bread little too long, egg is both sides were
not yet toasted a bit overcooked. evenly golden
and egg is still and toasty brown
clear and raw. and egg is no
Didn't even try to longer clear and
attempt flipping perfectly white.
or cooking.

Finished Food Food product Food product was Food product

Product was inedible. edible, but lacked was prepared
flavour; or errors correctly,
were made in the resulting in
Score: ______ recipe during the appropriate
cooking process. taste, texture,
appearance.

Safety Didn't follow Tried to use Demonstrated

safety rules. equipment safely safe and correct
Didn't use safe and correctly. use of all kitchen
food handling Careless at times; equipment used
techniques. didn't always follow for the lab.

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Score: ______ Didn't use the rules. Careful to follow
kitchen Occasionally safe food
equipment in a followed safe food handling
safe manner. handling procedures.
procedures.
Clean-Up Dishes, utensils, Dishes, utensils Kitchen clean
equipment left washed; but and orderly;
unwashed; equipment/counters equipment
Score: ______ counters/tables unwashed. Laundry washed/put
not cleaned well; may or may not be away.
used towels and picked up. Some Dishes/utensils
dishcloths left equipment not put washed.
lying around. away. Counters clean
Equipment not and dry. Laundry
put away. taken care of
properly.

TOTAL SCORE:

Lesson
Evaluate the Finished Product
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What’s In

In your previous lessons, you were able to identify the market forms of
eggs, explain the uses of eggs in culinary arts, cook egg dishes, select
suitable plates, present egg dishes hygienically and attractively using
suitable garnishing and side dishes sequentially within the required time
frame. This time, using your knowledge form the previous lesson, you are
going to evaluate the performance of presenting egg dishes following the
standard rubric.

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 Notes to the Teacher
In observing and giving comments, it is important to
pay close attention to the details and give honest feedback
constructively.

Activity 2:
True or False. Write T if the statement is true and F if the statement
is false.
_____ 1. The quality of the egg matters to the outcome of the egg dish.

_____ 2. Preparing the ingredients should be done ahead of time.

_____ 3. In cooking egg dishes, time is not important.
_____ 4. You can break the eggs however you want it.
_____ 5. Egg dishes are good source of nutrients.

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 What’s New

Activity 3: Recall your activities in the previous lesson while cooking an

egg dish. Check if you have or did the following:

Egg dish: __________________________________ Time allotted: _______________

Check Description
1. I covered/tied my hair.
1. Washed my hands before cooking.
2. Prepared the ingredients and tools/ equipment ahead
of time.
3. Broke the eggs properly (no cracks of egg shells in the
egg dish).
4. I followed the ingredients carefully
5. I observed the proper time required in cooking the
dish.
6. The egg dish was edible.
7. The egg dish looked nice.
8. I used the right plates for the dish I cooked.
9. I restored all the tools and equipment after I used.

What is It

What is a rubric?

A rubric is an assessment tool that clearly indicates

achievement criteria across all the components of any kind of
student work, from written to oral to visual. It can be used for
marking assignments, class participation, or overall grades.

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 In this lesson, you are going to make a rubric which ideally
must be followed by someone presenting an egg dish. Consider the
standard requirement you have learned in your previous lesson in
this module such as: market forms of egg, quality ingredients of
egg dishes, safety, and sanitation.

How to make a rubric?

Decide what criteria or essential elements must be present in

the work to ensure that it is high in quality. For each criterion,
component, or essential element of quality, describe in detail what
the performance at each achievement level looks like. Leave space
for additional, tailored comments or overall impressions and a final
grade.

Let the previous rubrics set as an example of a good rubric in

evaluating an egg dish.

What’s More

Activity 4: Make your own rubric.

Direction: Fill in the table below with the description of criteria you want to
see in a performance of presenting an egg dish.
Criterion Excellent (5) Satisfactory (3) Poor (1)
Preparation
Actual
cooking of
egg dish
Presentation
of Egg dish
Restoration

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 What I Have Learned

Reflection: Complete the statement below.

1. In this lesson, I learned that …

_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_____________________
2. I like this lesson because…
_________________________________________________________________
_________________________________________________________________
___________
3. The difficulties I found in this lesson are…
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
______________

What I Can Do

Activity 5

Use the rubric you did in Activity 4. Watch the video “How To Make
Perfect Scrambled Eggs - 3 ways by Jamie Oliver” in Youtube and evaluate
his performance. You may use the link below.

Link: https://www.youtube.com/watch?v=s9r-CxnCXkg

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 Assessment

Direction: Make a rubric in cooking sunny-side up egg dish. You may use
the table provided or make your own.

References

https://uwaterloo.ca/centre-for-teaching-excellence/teaching-resources/teaching-
tips/assessing-student-work/grading-and-feedback/rubrics-useful-assessment-tools

https://www.rcampus.com/rubricshowc.cfm?code=PX4A54C&sp=yes&

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of

Koronadal Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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