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    LO 2. Prepare and Cook Egg Dishes TLE - HECK9-12ED-Ib-d-2: Week 3

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    Flaude mae Primero
    This document provides instructions for preparing various egg dishes. It discusses different ways of cooking eggs including in the shell (hard boiled, soft boiled, etc.), fried eggs (sunny side up, over easy, etc.), scrambled eggs, and omelets. Specific techniques are outlined for poaching eggs and making different types of fried and scrambled eggs. Suggested add-ins for scrambled eggs and fillings for omelets are also listed. Students are then quizzed on different egg cooking methods and types of cooked eggs. Finally, they are assigned a performance task to create a pictorial report illustrating themselves preparing a sunny side up or poached egg.

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    LO 2. Prepare and Cook Egg Dishes TLE - HECK9-12ED-Ib-d-2: Week 3

    Uploaded by

    Flaude mae Primero
    475 views4 pages
    This document provides instructions for preparing various egg dishes. It discusses different ways of cooking eggs including in the shell (hard boiled, soft boiled, etc.), fried eggs (sunny side up, over easy, etc.), scrambled eggs, and omelets. Specific techniques are outlined for poaching eggs and making different types of fried and scrambled eggs. Suggested add-ins for scrambled eggs and fillings for omelets are also listed. Students are then quizzed on different egg cooking methods and types of cooked eggs. Finally, they are assigned a performance task to create a pictorial report illustrating themselves preparing a sunny side up or poached egg.

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    This document provides instructions for preparing various egg dishes. It discusses different ways of cooking eggs including in the shell (hard boiled, soft boiled, etc.), fried eggs (sunny side up, over easy, etc.), scrambled eggs, and omelets. Specific techniques are outlined for poaching eggs and making different types of fried and scrambled eggs. Suggested add-ins for scrambled eggs and fillings for omelets are also listed. Students are then quizzed on different egg cooking methods and types of cooked eggs. Finally, they are assigned a performance task to create a pictorial report illustrating themselves preparing a sunny side up or poached egg.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    475 views4 pages

    LO 2. Prepare and Cook Egg Dishes TLE - HECK9-12ED-Ib-d-2: Week 3

    Uploaded by

    Flaude mae Primero
    This document provides instructions for preparing various egg dishes. It discusses different ways of cooking eggs including in the shell (hard boiled, soft boiled, etc.), fried eggs (sunny side up, over easy, etc.), scrambled eggs, and omelets. Specific techniques are outlined for poaching eggs and making different types of fried and scrambled eggs. Suggested add-ins for scrambled eggs and fillings for omelets are also listed. Students are then quizzed on different egg cooking methods and types of cooked eggs. Finally, they are assigned a performance task to create a pictorial report illustrating themselves preparing a sunny side up or poached egg.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    TLE 10 - COOKERY | 2020

    PREPARING EGG DISHES

    Week 3
    LO 2. Prepare and cook egg dishes TLE_HECK9-12ED-Ib-d-2

    Get Started
    It’s good to see you today. You’re going to work your way to learning new
    Skills. In this lesson, you will learn to:
    - Prepare and cook egg dishes.

    Let’s See What You Know

    True or False. Write True if the statement is true and write False if the statement is
    incorrect on the space provided.
    ____________1. There are three market forms of eggs namely: fresh, dried (whole, egg whites’
    /egg yolks), and frozen (whole, egg white /egg yolks).
    ____________2. Egg is used as a binder in preparing a pudding.
    ____________3. You cannot make a successful Meringue if the egg white is not properly aerated.
    ____________4. Emulsifying the egg mixture is essential in making a delicious mayonnaise.
    ____________5. Any dishes will look presentable with a hardboiled egg garnish.

    Get Acquainted
    What is your favorite dish? Why?
    ________________________________________________________________________________
    ________________________________________________________________________________

    Get Involve

    List some of your favorite egg dishes.


    1.
    2.
    3.
    4.
    5.

    Get Informed

    Eggs may be cooked in a lot of ways:


    Variety of Egg Dishes
    1. Cooking Eggs in the Shell
    Eggs are cooked in the shell to make hard- and soft-cooked and coddled eggs.
     Coddled Eggs. Put cold eggs into already simmering water and simmer for 30 seconds.
     Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4
    minutes.
     Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to 7
    minutes.
     Hard boiled Eggs. Put cold eggs into already simmering water and simmer for 8 to 15
    minutes.
     Poached Eggs
    - Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently
    cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the less
    likely the white is spread and become ragged.
    TLE 10 - COOKERY | 2020

    2. Fried Eggs uses pan and brush with fats or oil.


    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.

    3. 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.

    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
     Sliced cooked breakfast sausage
    4. 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.
    Omelets may be filled or garnished

    Suggested Omelet Fillings


    TLE 10 - COOKERY | 2020

    Get Ahead

    Get Ahead
    Eggs can be cook with shell or simply remove from the shell like Fried and baked.
    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.

    Get Assessed
    Multiple choices. Underline the correct answer.
    1. When a scrambled egg starts to set and being folded in half it is a (French style, American
    style).
    2. When an egg is simmer within 5 to 7 minutes it is a (Coddled egg, Soft - cooked, Medium
    cooked, Hard cooked, Poached egg)
    3. In a boiling water vinegar is put that helps in coagulation of the egg, it is a (Coddled egg, Soft
    - cooked, Medium cooked, Hard cooked, Poached egg)
    4. A fried egg that is finished by putting drops of water for cooking it is a (Scrambled, Basted,
    Sunny Side Up)
    5. Any fried egg that has a filling inside of the fold it is a, (Scrambled, Omelet, Sunny Side Up)
    Get Moving
    PERFORMANCE TASK
    Pictorial Report
    Directions: Make a pictorial report with illustration showing you and your perfect sunny side up and
    poached egg.
    Your output will be rated using the scoring rubric below:
    SCORE
    CRITERIA
    5 4 3 2 1
    Compiled pictures Compiled pictures Compiled pictures Compiled pictures Improperly
    properly and properly and properly and properly and compiled pictures
    illustrate the illustrate the illustrate the illustrate the but were not able to
    qualities of a fresh qualities of a fresh qualities of a fresh qualities of a fresh illustrate the
    egg in terms of egg egg in terms of egg egg in terms of egg egg in terms of egg qualities of a fresh
    size and grading in size and grading in size and grading in size and grading in egg in terms of egg
    a very attractive an attractive a less attractive a less attractive size and grading in
    manner. manner. manner. manner. disorderly manner
    TLE 10 - COOKERY | 2020

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