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432 views28 pages

Tle10 He Cookery q1 Mod4 Evaluatingthefinishedproduct v1

Uploaded by

pltte dee bee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Technology and
Livelihood Education
Home Economics - Cookery
Quarter 1 - Module 4
Evaluating the Finished Product
Department of Education ● Republic of the Philippines
Technology and Livelihood Education- Home Economics (Cookery) Grade 10
Alternative Delivery Mode
Quarter 1 - Module 4: Evaluating the Finished Product
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the 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
royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book 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.

Published by the Department of Education – Division of Bukidnon

Development Team of the Module


Author: Janice Idul Tabanera
Editors: Grace T. Palahang, PhD; Nanette D. Soriano, PhD
Estrellita D. Bahalla
Reviewers: Mary Jane R. Cardente, PhD
Illustrator and Layout Artist: Janice Idul Tabanera
Management Team
Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director

Co-Chairpersons: Victor G. De Gracia Jr., PhD, CESO V


Assistant Regional Director

Randolph B. Tortola, PhD, CESO IV


Schools Division Superintendent

Shambaeh A. Usman, PhD


Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM

Members: Elbert R. Francisco, PhD, Chief ES, CID


Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
Printed in the Philippines by
Department of Education – Division of Bukidnon
Office Address: Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph
10
Technology and
Livelihood Education
Home Economics - Cookery
Quarter 1 - Module 4
Evaluating the Finished Product

This module was collaboratively developed and reviewed by educators


from public schools. We encourage teachers and other education
stakeholders to email their feedback, comments and recommendations to the
Department of Education at bukidnon@deped.gov.ph.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines


Table of Contents

Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
WHAT THIS MODULE IS ABOUT

Lesson 4: Evaluating the Finished Product 1


What I Need to Know 1

What I Know (Pre-Test) 2

What’s In 4

What’s New 5

What Is It 8

What’s More 10

What I Have Learned 12

What I Can Do 13

Assessment (Post-Test) 16
Answer Key 18
References 19
What This Module Is About

For the Facilitator:


Welcome to the Technology and Livelihood Education-Home Economics
(Cookery) Grade 10 Alternative Delivery Mode (ADM) Module on Evaluating the
Finished Product!
This module was collaboratively designed, developed and reviewed by
educators from public 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, socials 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:

Notes to the Teacher


This contains helpful tips or
strategies that will help you in guiding the
learners.

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.
For the Learner and Parents:
Welcome to the Technology and Livelihood Education-Home Economics
(Cookery) Grade 10 Alternative Delivery Mode (ADM) Module on Evaluating the
Finished Product!
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 enable to process the contents of the learning resource while being an active
learner.

Icons of this Module


What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of


knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through


various activities, before it will be presented
to you

What Is It These are discussions of the activities as a


way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-


tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you


Learned have learned from the lesson

What I Can Do These are tasks that are designed to show-


case your skills and knowledge gained, and
applied into real-life concerns and situations.
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.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
Lesson

4 Evaluating the Finished


Product
At the end of this quarter the student will have a good understanding about
eggs, their functions, and preparation techniques, qualities of fresh and old eggs,
and how to purchase and store eggs for best quality. This module learner is able to
perform skills by cooking a simple egg dish and evaluate the finished product by
rating it using a rubric.

What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of evaluating the finished product. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

The module consists of the lesson namely:


 LO 4 – Evaluating the finished product

After going through this module, you are expected to:


1. Clean, sanitize and prepare tool, utensils and equipment needed in
preparing egg dishes
2. Identify market forms of egg
3. Select suitable plates according to standard
4. Rate the finished product using rubrics

1
What I Know (Pre-Test)

Multiple Choice.

Directions. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. They start out like scrambled eggs, but when the eggs start to set, they are
rolled over.
a. boiled c. omelets
b. fried d. poached
2. The following are ingredients in making French omelet, except:
a. clarified butter c. salt & pepper
b. egg d. soy sauce
3. Keeping potentially hazardous foods cold enough to prevent bacteria from
growing
a. cold storage c. dry storage
b. close storage d. hot storage
4. Eggs should be stored properly to prevent increase of
a. alkalinity & bacterial growth c. alkalinity & molds
b. alkalinity & metabolism d. alkalinity & taste
5. How long pickled egg can be stored?
a. within 1 month c. within 3 months
b. within 2 months d. within 4 months
6. How many eggs is needed in cooking French omelet in the activity?
a. 1 c. 3
b. 2 d. 4
7. Why do we keep away eggs from strong odors?
a. because it absorbs through the shell which are porous
b. because it absorbs through the yolk which is in the center
c. because it absorbs through the chalaza which anchor the yolk in place
d. because it absorbs through the membrane which protects the shell/
yolk
8. Which will you consider in buying egg?
a. fragility c. quality
b. price d. size
9. How long fresh egg can be stored in the refrigerator?
a. 1 week c. 3 weeks
b. 2 weeks d. 4 weeks

2
10. Why should eggs not washed before storing them?
a. It destroys the mineral-oil film that coats the shells.
b. It destroys the egg whites.
c. It destroys the chalaza.
d. It destroys the yolk.
11. What ingredient is added to the omelet during mixing that makes it lighter?
a. tablespoon of oil c. tablespoon of sugar
b. tablespoon of salt d. tablespoon of water
12. What ingredient is used to cover the pores of egg that delays its deteriorative
changes, reduces mold penetration and retards spoilage?
a. oil c. sugar
b. salt d. water
13. What kind of storage provides temperature enough to prevent bacteria from
growing?
a. cold storage c. hot storage
b. dry storage d. wet storage
14. What tool/utensil is used in beating the egg in the French omelet activity?
a. fork c. wooden spoon
b. spoon d. wire whip
15. When storing egg yolks in the freezer, what ingredient should be added to
prevent the yolks from becoming too thick and gelatinous over time?
a. salt or pepper c. salt or vinegar
b. salt or sugar d. salt or wine

3
What’s In

Egg is one of the simplest yet complex ingredients in culinary world. A good
source of protein can be served as main dish, appetizer, dessert and an important
ingredient to many mouth-watering dishes. In the previous lesson you have learned
the parts of egg, market forms, nutritive value, uses and functions of egg in food
preparation, tools used in preparing egg dishes, preparing and cooking egg dishes
and tips on how to present egg dishes attractively.

Notes to the Teacher

Practical application is necessary in order to have better and


concrete learning of the skills. Laboratory, hands on activities and
cooperative learning are some strategies to be done for this
lesson.

4
What’s New

A. Directions:
Prepare and cook French omelet individually using the given
recipe. Present your product in an artistic way. Your product and performance
will be evaluated using the given rubric.

Tools/ Equipment Needed:

small bowls
sauté pan
fork

Ingredients Needed:

three eggs
salt and pepper
clarified butter

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 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. There are two other
styles of omelets, both based upon a beaten mixture of eggs, cooked either over
direct heat or in an oven

1. Prepare the necessary equipment.

2. Beat two or three eggs on a small bowl


first until well-mixed. Do not whip until
frothy. Season with salt and pepper. A
tablespoon water may be added to
make the omelet lighter.

3. Place an omelet pan over high heat.

4. When the pan is hot, add one


tablespoon clarified butter to coat the
inside of the pan. Give it a second to
get hot.

5
5. Add eggs to the pan.

6. With one hand, vigorously shake the


pan back and forth. At the same time,
stir the eggs with a circular motion with
the bottom side of the fork, but do not
let the fork scrape the pan.

7. Tilt the handle up and shake the pan so


the omelet slides to the opposite side.

8. For filled omelet, spoon the filling


across the center of the egg.

9. With the fork, fold the sides of the


omelet over the center.

10. Grasp the handle of the pan and tilt


omelet into the plate so it inverts and
keeps an oval shape.

6
Rubric for Evaluation

P E R F O R M A N C E L E V E L
Dimension
Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(4 pts.) (2 pts.)
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly but less incorrectly and
correctly and correctly confidently less confidently
confidently at and sometimes most of the
all times confidently time
most of the
times

2. Manifests Manifests Manifests Manifests less No


Application very clear clear understanding of understanding attempt
of understandin understandi the step-by-step of the step- by-
procedures g of the step- ng of the procedure step procedure
by-step step- by- but sometimes seeking
procedure step seeks clarification
procedure clarification most of the
time

Works Works Works Works No


independentl independent independently independently attempt
y with ease ly with ease with ease and but with
and and confidence assistance from
confidence at confidence sometimes others most of
all times most of the the time
time

3. Safety Observes Observes Observes safety Not observing No


work habits safety safety precautions safety attempt
precautions precautions sometimes precautions
at all times most of the most of the
time time

4. Final Output is Output is Output is Output is not so No


Output very very presentable and presentable attempt
presentable presentable taste is little and taste is not
and taste and taste below the within the
exceeds the meets the standard. standard.
standard. standard.

5. Time Work Work Work completed Work No


management completed completed ___(mins./hours/ completed attempt
ahead of time within days) beyond ___(mins./hour
allotted time s/days) beyond

TOTAL POINTS

7
What Is It

Store Egg Dishes

Storage is done to maintain the quality of food, prolong the shelf-life, maintain
an adequate supply of food and ensure its safety for consumption.

Proper storage of food is very crucial in keeping food safe because the
manner and temperature of storage will affect the food’s susceptibility to bacterial
growth, other contaminants and infestation. Storing food will not improve its quality, it
will only delay the rate of deterioration. Thus, the proper period of storage should
also be observed.

Eggs should be stored properly to prevent increase in alkalinity and bacterial


growth. They should be stored in an oval, dry place to retard deterioration as
enzymatic activity is greater at room temperature.

Keeping eggs as fresh as possible depends on the care taken by the farmer,
wholesaler and grocer to refrigerate them at all times. After you have chosen your
eggs by size, grade, freshness, and type, proper storage will help maintain their
quality.

Kind of Storage
 Cold Storage (refrigerated storage, deep chilling, freezer storage) keeping
potentially hazardous foods cold enough to prevent bacteria from growing.
The temperature of the freezer compartment must be at 0°F or less, and the
eggs should be stored in an area of the freezer where there is the least
amount of temperature fluctuation.

 Dry Storage should be dry, cool, well-ventilated, free from insects and
rodents, clean and orderly.

In the absence of refrigerators, eggs may be stored at room temperature for


about seven days. Left-over egg yolks and egg whites should be kept in
containers that will prevent drying.

Tips for Storing Raw and Cooked Eggs:


 Put eggs in the refrigerator as soon as possible after purchase.
 Keep them in their covered carton (large end up) to preserve moisture and
assure darkness. Do not put them in the egg box at the door of the
refrigerator.
 Keep eggs away from strong odors. These can be absorbed through the
shells which are porous.
 Whole eggs can be beaten slightly and placed in a container with a tight seal
and stored in the freezer for up to one year.
 Egg whites also can be stored for up to a year in a tightly sealed container in
the freezer.

8
 When storing egg yolks in the freezer, a small amount of sugar or salt should
be added to prevent the yolks from becoming too thick and gelatinous over
time.
 Add a pinch of salt per yolk if the yolks will be used for savory dishes, or add
about a ¼ teaspoon of sugar per yolk if these will be used for sweet dishes.
 Do not wash eggs before storing them. This destroys the mineral-oil film that
coats the shells and helps keep them fresh.
 Dip the eggs in oil to cover the pores and to delay its deteriorative changes,
reduce mold penetration and retard spoilage.
 Do not keep eggs longer than 2 weeks in the refrigerator.
 Left-over raw yolks can be refrigerated for several days when covered with
water, milk or oil. Two yolks can be used in place of 1 whole egg in a recipe.
 Left-over raw whites can be stored in a tightly covered plastic or glass
container in the refrigerator for several days or as long as they do not have
any odor. They can also be frozen although when thawed the white is thinner.
However, you can use them successfully in recipes calling for egg whites.
Recommended Storage Time for Eggs
Fresh shell eggs Buy best before date
left-over yolks or whites within 2 to 4 days
hard-Cooked eggs within 1 week
prepared egg dishes within 3 to 4 days
pickled eggs within 1 month
frozen whole eggs (blended) within 4 months
Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright
1980 by McGraw-Hill, Inc. pp. 353 -363
How to Store Eggs

Refrigerated: Refrigerated eggs will stay good for about a month. How can you test
whether your eggs are still good? Place an egg in a full glass of water. If the egg lies
flat on the bottom, it is fresh. If it stands up, it’s on its way to bad. And if your egg
floats, toss it.

Room Temperature: It’s okay to store eggs at room temperature depending on


production method. In America, eggs are power washed before selling. This removes
the natural coating that protects the eggs from nasty bacteria, so we must keep our
eggs below 40 degrees F to ward off potential foodbourne pathogens. Some
countries (like most European countries) choose to leave this layer on, so if you go
abroad and panic because the eggs are all sitting out, it’s okay!

Frozen: Egg whites tolerate freezing well, though the yolks do not. Separate the
whites from the yolk and place in an ice cube tray to freeze.

9
What’s More

A. Directions: Write true if the statement is correct and false if it is incorrect.


Write your answer in the space provided.

1. Eggs should be stored properly to prevent increase in alkalinity


____ and bacterial growth.
2. Fresh eggs can be kept more than two weeks.
____
3. When storing egg yolks in the freezer, a small amount of sugar or
salt should be added to prevent the yolks from becoming too thick
____ and thin over time.
4.To delay the deteriorative changes, cover the pores by dipping
____ the eggs in oil.
5. In the absence of refrigerator, eggs may be stored at room
____ temperature for about two weeks.
B. Directions: Supply the correct tool/ utensils used, ingredients or procedure
needed in making omelet. Write your answer in the space provided.

1. Prepare the necessary __________.

2. Beat two or three eggs on a


________first until well-mixed. Do not
whip until frothy. Season with salt and
pepper. A tablespoon water may be
added to make the omelet lighter.

3. Place an _______________over high


heat.

4. When the pan is hot, add one


tablespoon ____________to coat the
inside of the pan. Give it a second to
get hot.

5. Add _______ to the pan.

6. With one hand, vigorously shake the


pan back and forth. At the same time,
stir the eggs with a ____________with
10
the bottom side of the fork, but do not
let the fork scrape the pan.
7. Tilt the handle up and shake the pan
so the omelet slides to the ________.

8. For filled omelet, spoon the filling


across the ____________of the egg.

9. With the___________, fold the sides of


the omelet over the center.

10. Grasp the handle of the pan and tilt the


omelet into the plate so it inverts and
keeps an ____shape.

11

What I Have Learned

1. 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.
2. A rubric is an established rule, custom or a guideline. A printed set of
scoring criteria for evaluating student work and for giving feedback.
3. Storage is done to maintain the quality of food, prolong the shelf-life,
maintain an adequate supply of food and ensure its safety for
consumption.
4. Cold storage (refrigerated storage, deep chilling, freezer storage) keeping
potentially hazardous foods cold enough to prevent bacteria from growing.
The temperature of the freezer compartment must be at 0°F or less, and
the eggs should be stored in an area of the freezer where there is the least
amount of temperature fluctuation.
5. Dry Storage should be dry, cool, well-ventilated, free from insects and
rodents, clean and orderly. In the absence of refrigerators, eggs may be
stored at room temperature for about seven days. Left-over egg yolks and
egg whites should be kept in containers that will prevent drying.
6. Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck
eggs. In the Philippines they are also called ‘itlog na pula’ which means
‘red egg’ because they are usually dyed in red or more like dark fuchsia.
This is done so you can tell them apart from regular chicken or duck eggs.

How to Store Egg

Refrigerated: Refrigerated eggs will stay good for about a month. How can
you test whether your eggs are still good? Place an egg in a full glass of
water. If the egg lies flat on the bottom, it is fresh. If it stands up, it’s on its way
to bad. And if your egg floats, toss it.

Room Temperature: It’s okay to store eggs at room


temperature depending on production method. In America, eggs are power
washed before selling. This removes the natural coating that protects the
eggs from nasty bacteria, so we must keep our eggs below 40 degrees F to
ward off potential food-bourne pathogens. Some countries (like most
European countries) choose to leave this layer on, so if you go abroad and
panic because the eggs are all sitting out, it’s okay!

Frozen: Egg whites tolerate freezing well, though the yolks do not. Separate
the whites from the yolk and place in an ice cube tray to freeze.

12

What I Can Do

A. Directions:
Prepare and make salted egg or “Itlog Maalat” individually using the
given recipe. You may use cellphone or any gadgets you have to record/
video the procedure in doing the activity at home and send it to your Cookery
teacher account. But if you don’t have any resources you must do it in school.
Present your product in an artistic way. Your product and performance will be
evaluated using the given rubric.

Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck eggs.
In the Philippines they are also called ‘itlog na pula’ which means ‘red egg’ because
they are usually dyed in red or more like dark fuchsia. This is done so you can tell
them apart from regular chicken or duck eggs. Salted eggs are usually added to
other Filipino delicacies like puto, bibingka, siopao to add more flavor. It can also be
used for salads like the Ensaladang Pako (fiddlehead fern salad). Chinese also
add salted eggs in their moon cakes, dumplings and congees. Others way of eating
salted eggs is by simply tossing it with fresh tomatoes served with steaming hot rice.
If there is chicharon (pork crackling) to go with it, this can be served as breakfast.

INGREDIENTS

US Customary - Metric
 10-12 eggs - (fresh) - Make sure they have no cracks
 1 cup salt
 4-5 cups water

Prep Time: 10 minutes


Cook Time: 20 minutes
Total Time: 30 minutes

PROCEDURE
1. In a pot, bring the water with the salt to a boil. Once the salt completely dissolves,
turn off the heat. Let cool completely.
2. Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the
jar making sure that all eggs are fully submerged.
3. To keep the eggs from floating to the surface, put some water in a plastic bag
and place this on top of the jar to push the eggs down.

13

4. Close the lid of the jar and store it somewhere at room temperature for 3-4weeks.
5. At the end of the third week, test one by putting it in a small pot, add water and
bring it to boil. Boil for 10-12 minutes covered at low heat. If you are satisfied with
the saltiness, then boil the rest. If not, then leave for another week.
6. Mark the salted eggs and refrigerate up to a month.
14

Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(4 pts.) (2 pts.)
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly but less incorrectly and
correctly and correctly confidently less confidently
confidently at and sometimes most of the
all times confidently time
most of the
times
2. Manifests Manifests Manifests Manifests less No
Application very clear clear understanding of understanding attempt
of understandin understandi the step-by-step of the step- by-
procedures g of the step- ng of the procedure step procedure
by-step step- by- but sometimes seeking
procedure step seeks clarification
procedure clarification most of the
time

Works Works Works Works No


independentl independent independently independently attempt
y with ease ly with ease with ease and but with
and and confidence assistance from
confidence at confidence sometimes others most of
all times most of the the time
time
3. Safety Observes Observes Observes safety Not observing No
work habits safety safety precautions safety attempt
precautions precautions sometimes precautions
at all times most of the most of the
time time

4. Final Output is Output is Output is Output is not so No


Output very very presentable and presentable attempt
presentable presentable taste is little and taste is not
and taste and taste below the within the
exceeds the meets the standard. standard.
standard. standard.

5. Time Work Work Work completed Work No


management completed completed ___(mins./hours/ completed attempt
ahead of time within days) beyond ___(mins./hour
allotted time s/days) beyond

TOTAL POINTS
Rubric for Evaluation

15

Assessment (Post-Test)

Multiple Choice

Directions. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. They start out like scrambled eggs, but when the eggs start to set, they are
rolled over.
a. boiled c. omelets
b. fried d. poached
2. The following are ingredients in making French omelet, except:
a. clarified butter c. salt & pepper
b. egg d. soy sauce
3. Keeping potentially hazardous foods cold enough to prevent bacteria from
growing
a. cold storage c. dry storage
b. close storage d. hot storage
4. Eggs should be stored properly to prevent increase of
a. alkalinity & bacterial growth c. alkalinity & molds
b. alkalinity & metabolism d. alkalinity & taste
5. How long pickled egg can be stored?
a. within 1 month c. within 3 months
b. within 2 months d. within 4 months
6. How many eggs is needed in cooking French omelet in the activity?
a. 1 c. 3
b. 2 d. 4
7. Why do we keep away eggs from strong odors?
a. because it absorbs through the shell which are porous
b. because it absorbs through the yolk which is in the center
c. because it absorbs through the chalaza which anchor the yolk in place
d. because it absorbs through the membrane which protects the shell/
yolk
8. Which will you consider in buying egg?
a. fragility c. quality
b. price d. size
9. How long fresh egg can be stored in the refrigerator?
a. 1 week c. 3 weeks
b. 2 weeks d. 4 weeks

16

10. Why should eggs not washed before storing them?


a. It destroys the mineral-oil film that coats the shells.
b. It destroys the egg whites.
c. It destroys the chalaza.
d. It destroys the yolk.
11. What ingredient is added to the omelet during mixing that makes it lighter?
a. tablespoon of oil c. tablespoon of sugar
b. tablespoon of salt d. tablespoon of water

12. What ingredient is used to cover the pores of egg that delays its deteriorative
changes, reduces mold penetration and retards spoilage?
a. oil c. sugar
b. salt d. water
13. What kind of storage provides temperature enough to prevent bacteria from
growing?
a. cold storage c. hot storage
b. dry storage d. wet storage
14. What tool/utensil is used in beating the egg in the French omelet activity?
a. fork c. wooden spoon
b. spoon d. wire whip
15. When storing egg yolks in the freezer, what ingredient should be added to
prevent the yolks from becoming too thick and gelatinous over time?
a. salt or pepper c. salt or vinegar
b. salt or sugar d. salt or wine

B
A
oval 17
fork
A center
A opposite side Answer Key
D circular motion
A eggs
clarified butter
B
omelet pan
C small bowl
A equipment
C B.
A True
A True
A True
False
D
True
C A.

Assessment What's More


What I Know
18
c
d
a
a
a
References

Kong, Anecita, et al, TVL – HE Cookery, Evaluating Finish Product , 2016

Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright
1980 by McGraw-Hill, Inc. pp. 353 -363

Salted Egg Recipe


https://www.kawalingpinoy.com/salted-eggs/

Egg Recipe Reflection


https://www.chefscottnechay.com/blog/2018/4/1/a-reflection-on-eggs

Salted Egg Image


https://www.foxyfolksy.com/wp-content/uploads/2016/11/how-to-make-salted-eggs-1.jpg

19
For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd-BLR)

DepEd Division of Bukidnon


Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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