Cookery 12 Content Standards Performance Standards The Learner Demonstrates Understanding of

MODULE 1
COOKERY 12
Content Standards Performance Standards
The learner demonstrates understanding of The learner points out the regions in the
historical and geographical contexts of the map where specific religions first emerged.
different religions.
WHAT I KNOW
Multiple Choice: Read each questions carefully. Choose the letter which
corresponds to the correct answer and write your answer on a separate sheet of paper.
1. It 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.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
2. A basic part of an egg that is also called as the egg white.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
3. It refers to the entrance of the latebra, the channel leading to the center of the yolk.
a. Germinal Disc
b. Albumen
c. Chalaza
d. Egg Yolk
4. It is the empty space between the white and shell at the large end of the egg which barely
existent in newly laid egg.
a. Germinal Disc
b. Air Cell
c. Chalaza
d. Egg Cell
5. The part of an egg that is rich in protein.
a. Egg Yolk & Egg White
b. Membrane
c. Chalaza
d. Egg White
6. It is the egg’s first line defense against bacterial contamination and serves as the outer
covering.
a. Egg Shell
b. Membrane
c. Chalaza
d. Egg White
7. Main purpose of this part of an egg is to protect the yolk and shell from breaking.
a. Egg Shell
b. Membrane
c. Chalaza
d. Egg White
8. It is the yellow to orange portion that formed in the ovary. It contains all the fat in the egg
and a little less than half of the protein.
a. Egg Yolk
b. Membrane
c. Chalaza
d. Egg White
GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 1
9. The following are the nutritive value that can be found in eggs, except?
a. Protein
b. Minerals
c. Vitamins
d. Iron
10. Fresh eggs should sink in the water.
a. True
b. False
c. Maybe
d. All of the above
11. Which of the following kitchen tools is used to scrape off all the contents of bowls and
pans from the sides and fold in beaten eggs into the batter?
a. Off-set Spatula
b. Rubber Scrapper
c. Channel Knife
d. Slotted Spoon
12. What do you call to a kitchen tool that is used slice peeled, hard-boiled eggs quickly and
evenly?
a. Channel Knife
b. Egg Server
c. Chef’s Knife
d. Egg Slicer
13. What would be the best replacement of electric mixer and balloon whisk if in case these
are not available in the kitchen especially when beating eggs?
a. Kitchen Fork
b. Egg Beater
c. Electric Blender
d. Food Processor
14. Which of the following is the function and purpose of an egg ring?
a. This tool is used when cooking fried egg to prevent an egg from spreading across the
cooking surface.
b. This tool is used for holding and serving hard-boiled eggs.
c. This tool is used for cutting and slicing hard-boiled eggs.
d. This tool is used when cooking poached egg to prevent an egg from spreading across the
cooking surface.
15. Why should we add small amount of vinegar in a simmering water when cooking a
poached egg?
a. To add and enhance its flavor.
b. To produce a glossy and firm egg yolk.
c. To prevent the egg white from spreading away from the egg yolk.
d. To maintain the egg’s freshness.
WHAT’S IN
LESSON 1: PREPARE EGG DISHES

Overview
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its
presence in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or
may be combined with other ingredients to produce another dish. In baking, egg acts both as an
emulsifier and leavener. The egg’s protective coating or mucin layer which aids in the
maintenance of its freshness by covering the small holes in the shell is called bloom. Bloom is
removed during washing so it is not advisable to wash eggs prior to storage unless it is very
dirty. Removal of the mucin layer will expose the holes making the egg susceptible to bacterial
penetration and dehydration, thus hastening deterioration of its quality. Eggs are produced
commercially in farms with a few hundred laying chickens, or in large laying complexes with
thousands of layers. Small and micro sized backyard poultry either in small poultry cages or as
free range chicken are also producing eggs. Egg is indeed a convenient food for any meal in
and out of the house.
Learning Outcome 1:
Perform Mise’en Place After going through this module, you are expected to:
1. Identify tools, utensils and equipment needed in egg preparation;
2. Clean, sanitize and prepare tools, utensils and equipment needed in preparing egg dishes;
3. Identify egg components and its nutritive value.
DEFINITION OF TERMS
Vitelline – is the covering membrane that protects the yolk from breaking.
Latebra – the channel leading to the center of the yolk.
Chalaza – is the ropey strands of egg white at both sides which anchors the yolk.
Air Cell – is the empty space between the white & shell at the large end of the egg.
Albumen – is the other term for egg white.
Frothy – is a large air bubbles that flow easily.
Soft foam – is an air cell which are smaller and more numerous.
WHAT’S NEW
DIRECTIONS: Identify the following tools, utensils and equipment needed in preparing egg
dishes. Write your answer in a separate sheet.
WHAT IS IT
Tools, Utensils and Equipment Needed in Egg Preparation
Cleaning and Sanitizing Tools and Equipment
A cleaning program that is an overall system should be prepared to organize all your cleaning
and sanitizing tasks. The program should also help identify your cleaning needs, set up a
master cleaning schedule, select the supplies and tools to use, and train yourselves to make the
best of your skills. Cleaning is the removal of visible oil while sanitizing means reducing the
number of harmful microorganisms by using very hot water or a chemical sanitizing solution.
To be effective, cleaning and sanitizing must be two-step process. Surfaces must first be
cleaned and rinsed before being sanitized. There are many cleaning products or agents and a
variety of equipment in the market. Choose the best for your workplace and follow instructions in
the label. Here are some points to support your workplace training:
1. Clean in a logical order.
2. Different cleaning tasks require different methods. Getting things wrong can cause damage to
surface, harm to yourself, and spread bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your skin or eyes or breathing in the
fumes can cause a serious illness.
4. Mixing one agent with another can be very dangerous. A chemical reaction can be set up, or
in some cases, produce poisonous fumes.
Ware Washing
Ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans
either manually or mechanically. Manual ware washing uses a three-compartment sink and is used
primarily for pots and pans. It may be used for dishes and flatware in small operations. Mechanical ware
washing requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and
glassware. In large operations, heavy-duty pot and pan washing machines have been designed to
remove cooked-on food.
A. Manual Dishwashing Procedure

1. Scrape and pre-rinse. The purpose of this step is to keep the wash water cleaner longer.
2. Wash. Use warm water at 1100 F to 1200 F and a good detergent. Scrub well with a brush to
remove all traces of leftover and grease.
3. Rinse. Use clean warm water to rinse off detergent. Change the water frequently, or use
running water with an overflow.
4. Sanitize. Place utensils in rack and immerse in hot water at 1700 F for thirty seconds. (A gas
or electric heating element is needed to hold water at this temperature.)
5. Drain and air-dry. Do not towel-dry. This may contaminate utensils.
B. Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the manual methods. Except that
the machine does the washing, rinsing, and sanitizing.
Procedure:
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800 F for machine that sanitizes by heat and at 1400 F for
machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food-contact surfaces.
WHAT’S MORE
PERFORMANCE ACTIVITY 1
Instruction: Clean and sanitize tools and equipment by performing the given activity. You will
be asked to clean and sanitize at least 5 tools and equipment in your home kitchen. Follow the
procedures in manual dishwashing properly in performing the task.
Your performance will be rated using the scoring rubric below:
5 Follows correctly the procedures in cleaning and sanitizing tools and equipment and
performs the skill without supervision and with initiative and adaptability to problem
situations.
4 Follows correctly the procedures in cleaning and sanitizing tools and equipment and
performs the skill satisfactorily without assistance or supervision.
3 Follows the procedures in cleaning and sanitizing tools and equipment with minor
errors and performs the skill satisfactorily with some assistance and/or supervision.
2 Was not able to follow the procedures in cleaning and sanitizing tools and
equipment and performs the skill unsatisfactorily.
After knowing the needed tools and equipment needed in the preparation of egg dishes and on
how to clean and sanitize them after each use, the next consideration is to know what makes up
an egg and appreciate other things about egg.
WHAT I HAVE LEARNED

IDENTIFICATION. Identify the following tools, utensils and equipment based on
their purpose and use. Write your answer on a separate sheet of paper.
1. A kitchen utensil used primarily to measure the volume of

solid ingredients such as flour and sugar.
2. It is a cooking utensil used to spread butter, oil or glaze on
food.
3. It refers to a kitchen utensil which is used to measure an
amount of an ingredient, either liquid or dry, when cooking.
4. It is used to scrape off all the contents of bowls and pans
from the sides and fold in beaten eggs in batter.
5. A hand tool that is used to manually mix and beat eggs or
other similar ingredients, such as sauces, batter, egg whites,
and dressings.
6. A screen-type mesh supported by a round metal frame
used for sifting dry ingredients like starch and flour and used
for straining solids from liquids, for separating coarser from
finer particles.
7. It is a kitchen utensil used to strain foods such as pasta or
rice or to rinse vegetables.
8. A chamber or component used for cooking, baking, heating
or drying.
9. It is consists of a slotted dish for holding the egg and a
hinged plate of wires or blades that can be closed to slice.
10. It is a kitchen tool which is used for spreading frosting
onto a cake or pushing batter into an even layer in a cake
pan.
11. This is an item of tableware used for serving and holding
boiled eggs within their shell.
12. A cooking utensil that is round in shape with high, straight
sides and a longer handle. Equipped with a tight fitting cover,
that can range in sizes to hold contents for one pint or in
sizes up to four quarts.
13. A kitchen appliance where you store food at a cool
temperature.
14. A thermally insulated chamber or component used for
cooking, baking, heating or drying.
15. It is a covered pan containing a plate with depressions or
shallow cups in each of which an egg can be cooked over
steam rising from boiling water in the bottom of the pan.
WHAT I CAN DO
DIRECTIONS: Identify the following tools, utensils and equipment needed in
preparing egg dishes. Write your answer in a separate sheet.
WHAT IS IT
PHYSICAL
STRUCTURE AND COMPOSITION OF

THE EGGS
We normally distinguish 3 parts of an egg: the shell, the egg white, and the egg yolk, but a
closer scrutiny reveals a much more detailed structure of an egg.
1. Shell
The egg’s outer covering, the shell, accounts for about 9 to 12% of its total
weight depending on egg size. The shell is the egg’s first line of defense against
bacterial contamination. The shell is produced by the shell gland (uterus) of the
oviduct, and has an outer coating, the bloom or cuticle. The cuticle somewhat
seals the pores and is useful in reducing moisture losses and in preventing
bacterial penetration of the egg shell.
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. When an egg is first laid, it is warm. As it cools, the
contents contract and the inner shell membrane separate from the outer shell membrane
to form the air cell.
3. Albumen/Egg white.
Albumen, also called egg white, accounts for most of an egg’s liquid weight, about 67%.
This is produced by the oviduct and consists of four alternating layers of thick and thin
consistencies. From the yolk outward, they are designated as the inner thick or
chalaziferous white, the inner thin white, the outer thick white and the outer thin white.
The outer thin white is a narrow fluid layer next to the shell membrane. The outer thick
white is a gel that forms the center of the albumen. The inner thin white is a fluid layer
located next to the yolk. The inner thick white (chalasiferous layer) is a dense, matted,
fibrous capsule terminates on each end in the chalazae, which are twisted in opposite
directions and serve to keep the yolk centered.
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. They are sometimes mistaken for egg
imperfections or beginning embryos, which of course they are not. The twist in the
chalaza is meant to keep the germinal disc always on top whichever way the egg may
turn. The more prominent the chalaza, the fresher is the egg.
5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center of
the yolk. The germinal disc is barely noticeable as a slight depression on the surface of
the yolk. When the egg is fertilized, sperm enter by way of the germinal disc, travel to the
center and a chick embryo starts to form. Since table eggs are not fertilized, this is not
as easy to recognize as when the egg is fertilized.
6. 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. Just inside
the shell are two shell membranes, inner and outer. The air cell formed due to the
contraction of egg as it cools, is found between the two layers of this shell membrane.
The outer membrane sticks to the shell while the inner membrane sticks to the albumen.
During storage, the egg losses water by evaporation, causing the air cell to enlarge. The
vitelline membrane is the covering that protects the yolk from breaking. The vitelline
membrane is weakest at the germinal disc and tends to become more fragile as the egg
ages. Every cook has experienced that the yolk of eggs that are no longer fresh easily
break.
7. 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. On the surface of the yolk, there
is a small white spot about 2 mm in diameter. This is the germinal disc and it is present
even if the egg is infertile. In infertile eggs, the germinal disc contains the genetic
material from the hen only but when fertilized, it contains the zygote that will eventually
develop into a chick. The yolk material serves as a food source for embryonic
development. It contains all the fat in the egg and a little less than half of the protein. The
main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin which is
high in phosphorus and has antioxidant properties, and livetin which is high in sulfur
COMPOSITION OF AN EGG
WHAT’S
MORE
A. Minute to
Write It In
your test
notebook write whether you agree or disagree to the following statements and justify
your answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.
B. Pictorial Report Make a pictorial report with illustration showing the qualities of a
fresh egg in terms of egg size and grading. Your output will be rated using the scoring
rubric below:
SCORE CRITERIA
5 Compiled pictures properly and illustrated the qualities of a fresh egg in terms of
egg size and grading in a very attractive manner.
egg size and grading in an attractive manner.
egg size and grading in a less attractive manner.
egg size and grading in a less attractive manner.
1 Improperly compiled pictures and was not able to illustrate the qualities of a fresh
egg in terms of egg size and grading in an orderly manner.
WHAT I HAVE LEARNED

TRUE OR FALSE.
Write T, if the statement is true and write F if the statement is false. Place your
answer on the first column.
_____1. Most of the recognized vitamins are found in eggs with the exception of vitamin E.
_____2. Eggs are an excellent source of protein which can only found in the albumen.
_____3. Nutrition can vary considerably between men, women and children and can also vary in
individual from time to time.
_____4. Egg contains dietary fiber that provides your body with heat and energy.
_____5. The shell of a quality fresh eggs should be rough, chalky and broken.
ASSESSMENT
MULTIPLE CHOICES:
Direction: Read the questions carefully and write the letter of your chosen answer
in a sheet of paper.
1. It 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.
a. Germinal Disc b. Albumen c. Chalaza d. Egg Yolk
2. A basic part of an egg that is also called as the egg white.
3. It refers to the entrance of the latebra, the channel leading to the center of the yolk.
4. It is the empty space between the white and shell at the large end of the egg which barely
existent in newly laid egg.
a. Germinal Disc b. Air Cell c. Chalaza d. Egg Cell
5. The part of an egg that is rich in protein.
a. Egg Yolk & Egg White b. Membrane c. Chalaza d. Egg White
6. It is the egg’s first line defense against bacterial contamination and serves as the outer
covering.
a. Egg Shell b. Membrane c. Chalaza d. Egg White
7. Main purpose of this part of an egg is to protect the yolk and shell from breaking.
a. Egg Shell b. Membrane c. Chalaza d. Egg White
8. It is the yellow to orange portion that formed in the ovary. It contains all the fat in the egg and
a little less than half of the protein.
a. Egg Yolk b. Membrane c. Chalaza d. Egg White
9. The following are the nutritive value that can be found in eggs, except?
a. Protein b. Minerals c. Vitamins d. Iron
10. Fresh eggs should sink in the water.
a. True b. False c. Maybe d. All of the above
https://znnhs.zdnorte.net/wp-content/uploads/2020/10/TVL-SHS12-Cookery-Q1-
MODULE-1-Week-1-PDFni.pdf?fbclid=IwAR2-iVOfRrSJeoDMB-
BlZ7VrvVBCKSz2vPSjHXQO4TasnjbpDOaAdUT-DNY
Reference:
 Ong, Jerome A. & Jose, Mary Dorothy dL., World Religions and Belief Systems. Vibal
Group, Inc. 2016

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MODULE 1

LESSON 1: PREPARE EGG DISHES

A. Manual Dishwashing Procedure

WHAT I HAVE LEARNED

1. A kitchen utensil used primarily to measure the volume of

STRUCTURE AND COMPOSITION OF

WHAT I HAVE LEARNED

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