TLE 10 – COOKERY business, you should cope-up and thrive on changes.

Capitalize on positive changes to make your business grow.

MODULE 1
Creative: An entrepreneur should be creative and
innovative to stay in the business and in order to have an
PERSONAL edge over the other competitors. 
ENTREPRENEURIAL
COMPETENCIES AND Has the Initiative: An entrepreneur takes the initiative.
ENVIRONMENT MARKET You must put yourself in a position where you are
responsible for the failure or success of your business. 

Profit-Oriented: An entrepreneur enters into the world of

What do you think are the business to generate profit or additional income. This shall
most important competencies you must possess in order become the bread and butter for you and for your family as
to be successful in running your chosen business?  well. Therefore, you must see to it that the business can
generate income. 
In order to make a business a successful one, we should
always have a good plan and well-maintained disciplinary Listed below are the important skills of a successful
actions to be taken for the purpose of the proper and entrepreneur:
smooth running of the business towards a gradual  
progression with the time. The most important action Planner: Planning is strategic thinking and setting of goals
needed to be taken is to make sure that is there any possible to achieve objectives by carefully maximizing all the
ways where the expenses could be cut and brought down to available resources. A good entrepreneur develops and
increase the profit. applies step-by-step plans to realize goals. A good
entrepreneur knows that planning is an effective skill only
when combined with action.
PERSONAL ENTREPRENEURIAL
People Skills: It ‘s a very important skill in order to be
COMPETENCIES
successful in any kind of business. People skills refer to
 
effective and efficient communication and relation to
 It refers to the important characteristics that should be
people working in and out of your in day-to-day business
possessed by an individual in order to perform
transactions, you need to deal with people. A well-
entrepreneurial functions effectively. In this module, you
developed people skill can spell out the difference between
will learn some of the most important characteristics,
success and failure of the business. 
attributes, lifestyle, skills and traits of a successful
entrepreneur in order to be successful in a chosen career.  Decision Making: Successful entrepreneurs have the
ability to think quickly, and to make a wise decision
Below are few important characteristics / traits /
towards pre-determined set objectives. No one can deny
attributes of a good entrepreneur: 
that the ability to make wise decisions is an important skill
Hardworking: One of the important characteristics of a that an entrepreneur should possess. Sound decision should
good entrepreneur is hardworking. This means habitually spring out from given facts and information and should be
working diligently for a long period of time. Hardworking towards the pre-determined objectives. 
people keep on improving their performance to produce
good products and/or provide good services.
Environment Market
 Self-confidence: Entrepreneurs have confidence in one ‘s
ability and own judgment. They exhibit self-confidence in People who aspire to start a business need to explore the
order to cope with all the risks of operating their own economic, cultural and social conditions prevailing in an
business.  area. Needs and wants of the people in a certain area that
are not met may be considered as business opportunities.
Discipline: Successful entrepreneurs always stick on the
Identifying the needs of the community, its resources,
plan and fight the temptation to do what is unimportant.
available raw materials, skills, and appropriate technology
Committed: A good entrepreneur accepts full can help a new entrepreneur in seizing a business
responsibility of everything in his/her business. He/she opportunity. 
gives full commitment and solid dedication to make the
When we talk of product development, we are referring to a
business successful.
process of making a new product to be sold by a business
Ability to accept change: Nothing is permanent but or enterprise to its customers. The product development
change. Change occurs frequently. When you own a may involve modification of an existing product or its
presentation, or formulation of an entirely new product that
satisfies a newly defined customer ‘s needs, wants and/or a 3. Buy 1 take 1 
market place. 
Tips for a successful USP
There is basic, yet vital questions that you can ask yourself 1.Select the best location.
about product development. When you find acceptable 2.Observe what the customers really need or
answers to these, you may now say that you are ready to want.
develop a product and/or render services: 3.Analyze the purpose of prospective customers
in choosing food establishments.
 For whom are the product services aimed at?
4.Make a survey of the reasons why the
For whom are the product/service aimed at? they
customers prefer your product/services.
are aimed at for the consumers of said
 
product/service.
Factors affecting a USP
 What benefits will the customers expect from it?
1.Characteristic of the product
Customers expect an experience that is personal,
2.Price
as if they were your only customer. They want to
3.Place/Location
speak to someone that is polite, calm and
4.Strategy used in promotion
knowledgeable. They want to be treated with
respect.
 How will the product differ from the existing
brand? From its competitor? Creating a product
that is different from the competition is important
but in order to make sure your product sells you
will need customer reviews. Try Sales backer for
free so that you can automate the process of
asking your customers for product reviews. Now
whether you’re getting ready to launch your first
Amazon product or you’re thinking about
bringing on a second one, you need to think about
differentiation. If your product doesn’t stand out MODULE 2
from your competitors by some significant
difference, you’ll find that sales are difficult to PREPARATION OF
come by. Differentiation is what helps customers EGG DISHES
notice you. The last thing you want is to blend in
with every other similar product on the shelf.

Likewise, needs and wants of the people within

an area should also be taken into big Do you agree or disagree to the
consideration. Everyone has his/her own needs following statements?
and wants. However, everyone has different
concepts of needs and wants. Needs in business
are important things that every individual cannot  Egg is a complete food.
live without in a society. I agree to this statement because base on
These include: biological Value of eggs: Eggs have been
considered the standard against which all other
1. basic commodities for consumption; protein foods are measured because their protein
2. clothing and other personal belongings; composition is so ideal. Eggs are considered a
3. shelter, sanitation and health; and complete protein because they contain all nine
4. education essential amino acids, or the building blocks of
protein.
Unique Selling Proposition  Egg is composed of the shell, egg white and egg
An advertising campaign that convinces yolk. NO.
customers to change chosen brands or food
outlets. 
EGG DISHES
 Examples of USP
1. A food outlet offers unlimited rice In cookery, egg refers to poultry or fowl
2. Many restaurants serenade and give small products. The versatility of eggs is evident in its
cakes for free to the birthday celebrant. presence in numerous food items. Egg may be
 eaten cooked in its shell, fried or poached or may CHALAZA - This is the ropey strands of egg white at both
be combined with other ingredients to produce sides of the egg, which anchor the yolk in place in the
another dish. In baking, egg acts as both as an center of the thick white. They are sometimes mistaken for
emulsifier and leavened. egg imperfections or beginning embryos, which of course
they are not. The twist in the chalaza is meant to keep the
Eggs are produced commercially in farms with a germinal disc always on top whichever way the egg may
few hundred laying chickens, or in large laying turn. The more prominent the chalaza the fresher is the egg.
complexes with thousands of layers. Small and
micro-sized backyard poultry either in small GERMINAL DISC -This is the entrance of the latebra, the
poultry cages or as free-range chicken are also channel leading to the center of the yolk/The germinal disc
producing eggs. Egg is indeed a convenient food is barely noticeable as a slight depression on the surface of
for any meal in and out of the house. the yolk. When the egg is fertilized, sperm entered 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 easy to recognize as when the egg is fertilized.

EGG DISHES

 Cooked and served – “as is”

 As binding, thickening agent, and gelling agents
PHYSICAL STRUCTURE AND  As natural coloring and flavoring agents
COMPOSITIONS OF EGGS
Why do you need to eat eggs?
We normally distinguish 3 parts of an egg:
Eggs may be considered as “functional foods”
 Shell Functional Foods are foods that may have health benefits
 Egg yolk beyond their traditional nutritional value.
 Egg white
Eggs as Functional Foods - contain lutein and zeaxanthin
But a closer scrutiny reveals a much more detailed
structure of an egg.

SHELL - The eggs outer covering, the shell, accounts for

about 9-12 percent of its total weight depending on egg
size. The shell is the eggs first line of defense against
bacterial contamination.

AIRCELL – This is the empty space between the white

and shell and 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.

ALBUMEN/EGG WHITE – Albumen, also called as egg

white, accounts for most of an egg’s liquid weight, about67
percent. This is produced by the oviduct and consists of
four alternating layers of thick and thin consistencies.

that reduce the risk of cataracts and having mascular

degeneration.

Eggs may also belong to “designer foods”

Designer foods – are foods that have been modified

through biotechnology to enhance their quality or natural
value.
Eggs as Designer Food – contains omega-poly unsaturated  Extra-large eggs. Slightly bigger than large eggs,
fatty acids and Vitamin E. extra-large eggs may be called for explicitly in
some recipes.
EGG GRADING
 Jumbo eggs. Jumbo eggs can be more than 20%
Grading is a form of quality control used to classify eggs larger than typical large eggs. They’re rare, but
for exterior and interior quality.
not as rare as peewee eggs and small eggs.
PH GRADE DESIGNATIONS

A, B, C, AND D

EGG SIZE

FACTORS AFFECTING THE INFLUENCE OF SIZE

OF THE EGG

 Breed
 Age
 Hen
 Weight
 Feed
 Environmental Factors

Native Chickens – have much smaller eggs than

commercial breeds

Some commercial breeds have bigger eggs than others.

Of the same breed, new layers tend to have smaller eggs

compared to older hens.

Pullets that are significantly underweight at sexual maturity

will also produce small eggs

Better Fed Hens lay larger eggs than unfed ones

The environmental factors that lead to smaller eggs are

heat, stress and overcrowding.

What Are the Different Sizes of Eggs?

 Peewee eggs. These come from young chickens

who lay eggs infrequently, and are not readily
available in most grocery stores.

 Small eggs. Also called “pullet eggs,” these come

from young hens. Much like peewee eggs, they’re
not readily available in most grocery stores.

 Medium eggs. Medium eggs are the smallest size

of eggs you can expect to find at the grocery
store.

 Large eggs. These are the most common eggs and

the eggs that most recipes call for, even when
they don’t specify size. Large eggs are always a
safe bet.