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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
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Every effort has been exerted to locate and seek permission to use these materials from
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ownership over them.
Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
WHAT THIS MODULE IS ABOUT
What’s In 4
What’s New 5
What Is It 8
What’s More 10
What I Can Do 13
Assessment (Post-Test) 16
Answer Key 18
References 19
What This Module Is About
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.
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.
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.
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.
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
5
5. Add eggs to the pan.
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
TOTAL POINTS
7
What Is It
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.
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.
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.
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
11
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.
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.
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
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
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
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.
Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright
1980 by McGraw-Hill, Inc. pp. 353 -363
19
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