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Lesson 1 - Cookery
Lesson 1 - Cookery
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What I Need What I Know? What’s In?
To Know?
What I have
What I can do? Assessment
learned?
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At the endWhat
of theI Need
lesson,to know?preparing egg dishes;
you are expected to: 3. identify egg
1. identify tools, utensils components and its
and equipment needed in nutritive value; and
egg preparation; 4. identify and prepare
2. clean, sanitize and ingredients according to
prepare tools, utensils and standard recipe.
equipment needed in
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WHAT I KNOW?
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WHAT’S IN
What’s in?
What are the drawing materials and tools that you
have or you’re familiar with?
Mise’en Place
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WHAT’S NEW?
What’s new?
ACTIVITY: Guess the Word
Direction: Analyze the picture and guess the answer.
The Answer
is:
CHANNEL
KNIFE
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WHAT’S NEW?
What’s new?
The Answer
is:
OMELET PAN
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WHAT’S NEW?
What’s new?
The Answer
is:
SAUCE PAN
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WHAT IS IT?
What is it?
KITCHEN TOOLS • Offset Spatula - a broad – bladed
implement bent to keep the hand
• Channel Knife - a small hand
off hot surfaces.
tool used generally in decorative
works such as making garnishes.
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KITCHEN UTENSILS
What is it?
• Sauce pan- deep cooking pan with a
KITCHEN EQUIPMENT
1. Oven - a chamber or compartment
handle used primarily for cooking used for cooking, baking, heating,
sauce. or drying.
2. Electric mixer - A hand-held mixer
which usually comes with various
Attachments.
• Mixing bowl - these containers have 3. Refrigerator - a kitchen appliance
smooth, rounded interior surfaces where you store food at a cool
with no creases to retain some temperature.
mixture and is used for mixing
ingredients.
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STRUCTURE
PHYSICAL STRUCTURE AND
What is it?
COMPOSITION OF EGGS
1. Shell - The egg‘s outer covering,
the shell, accounts for about 9 to
12 % of its total weight
depending on egg size.
2. Air Cell - This is the empty space
between the white and shell at
the large end of the egg which is
barely existent in newly laid egg.
3. Albumen/Egg white - accounts
for most of an egg‘s liquid weight,
about 67%.
4. Chalaza - This is the ropey
strands of egg white at both
sides of the egg, which anchor
the yolk in place in the center of
the thick white.
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1. Germinal Disc - This is the
entrance of the latebra, the
What is it?
channel leading to the center of
the yolk.
2. Membranes - There are two
kinds of membranes, one just
under the shell and the other
covering the yolk. These are the
shell membrane and the vitelline
membrane (membrane is the
covering that protects the yolk
from breaking).
3. Yolk. The yolk or the yellow to
yellow- orange portion makes up
about 33% of the liquid weight of
the egg. The egg yolk is formed in
the ovary.
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Egg Quality
What is it? • Shell quality (exterior)
• Interior egg quality
Egg Grading - Grading is a form of
quality control used to classify eggs
for exterior and interior quality.
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What is it?
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Egg Size
What is it?
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What’s more?
WHAT’S MORE?
Activity #3.1“Can You Name me?”
Independent Activity 1 Classify Me!
Directions: Name the following objects that is being shown.
Direction: Classify the items given if they are considered
material, tool or equipment. Write your answer on your
answer sheet.
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What’s more?
WHAT’S MORE?
Activity #3.1“Can You Name me?”
Independent Activity 1 Classify Me!
Directions: Name the following objects that is being shown.
Direction: Classify the items given if they are considered
material, tool or equipment. Write your answer on your
answer sheet.
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With cell phone, document yourself in identifying the tools, utensils and
equipment with you, and state the use/function of each tools that you are
holding.
Without cell phone, draw and write on your activity notebook the tools, utensils
and equipment that is found in your kitchen, and give its uses/functions.
Activity will be collected upon meeting up with the teacher.
Your output will be rated using the rubrics below
With smart phone (score will be based on how the learner demonstrate on her
video presentation).
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ASSESSMENT
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Additional Activity
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