TECHNOLOGY AND
LIVELIHOOD EDUCATION
Home Economics-COOKERY
Quarter 1-Module 1
Performing mise en place

 
 
Department of Education. Republic of the Philippines
Technology and Livelihood Education Home Economics
COOKERY-​Grade10
Alternative Delivery Mode
Quarter 1 – Module 1: Performing Mise en place
First Edition, 2020
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 10
Technology and
Livelihood Education
Home Economics-COOKERY
Quarter 1 – Module 1:
Performing mise en place

Department of Education: Republic of the Philippines

 
 
 Table of Contents
 
 
COVER PAGE

 
COPYRIGHT PAGE

 
TITLE PAGE
TABLE OF CONTENTS

 
Lesson 1 Clean, sanitize, and prepare tools, utensils,equipment
needed in preparing egg dished
What I need to know 1
What I know: Pre-test 2
What’s In: Activity #1 “Look in the Box” 3
What’s New: Activity #2 “Discover Me” 4
What is It: Tools, Utensils and Equipment 4
What’s More: Activity #3 “Can You Name Me?” 7
What I have Learned: Activity #4 “Can You Organize Me?” 8

 
What I can Do: Activity #5 “Look for Me!” 8

  10
Summary
Assessment

 
Additional Activities: Activity #6 “Try Me!” 11
Lesson 2 Identify an Egg’s components and its nutritive value
What I need to know 13
What I know: Pre-test 13
What’s In: Activity #1 “Find me in the Circle” 14
What’s New: Activity #2 “What composes me?” 15
What is it?- Anatomy of the Egg 15
What’s more: Activity #3 “Can You Draw Me”? 17
What I have learned: Activity #4 “How Do I Function?” 18

 
What I can Do: Activity #5 “Draw me with Love” 19
Summary
Assessment 20
Additional Activities #6 “Unlock Me!” 21

 
Lesson 3 identify and prepare ingredients according to
standard recipes.
What I need to know 22
What I know: Pre-test 22
What’s In: Activity #1 “Fill me in” 23
What’s New: Activity #2 “Hashtags” 24

 
What is It: Prepare ingredients according to standard recipes 24
What’s more: Activity #3 “Can You Fill Me In”. 26
What I have learned: Activity #4 “Do You Know Me Well?” 27
What I can Do: Activity # 5 “Arrange Me” 27
Summary
Assessment 28

 
Additional Activities: Activity #6 “What Can I Offer You?” 28
29
Answer Key 31
References 35

 
 
Acknowledgment

Introductory Message
For the facilitator:

Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on,

Performing mise en place.

This module was collaboratively designed, developed and reviewed by

educators from public 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, social, 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:

For the learner and for the Parents;

Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on,

Performing mise en place.

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 be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

competencies you are expected to learn
What I Need to
in the module.
Know

This part includes an activity that aims

to check what you already know about
What I Know the lesson to take. If you get all the
answers correct (100%), you may
decide to skip this module.

This is a brief drill or review to help you

link the current lesson with the previous
What’s In one.

In this portion, the new lesson will be

introduced to you in various ways such
What’s New as a story, a song, a poem, a problem
opener, an activity or a situation.

This section provides a brief discussion

of the lesson. This aims to help you
What is It discover and understand new concepts
and skills.

This comprises activities for

independent practice to solidify your
What’s More understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at the
end of the module.
This includes questions or blank
sentence/paragraph to be filled in to

 
 process what you learned from the
What I Have
lesson.
Learned

This section provides an activity which

will help you transfer your new
What I Can Do knowledge or skill into real life situations
or concerns.

This is a task which aims to evaluate

your level of mastery in achieving the
Assessment learning competency.

 
 In this portion, another activity will be
given to you to enrich your knowledge
Additional
or skill of the lesson learned. This also
Activities
tends retention of learned concepts.

This contains answers to all activities in

the module.
Answer Key

At the end of this module you will also find:

​ his is a list of all sources used in developing this module.

References: T

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!

1 
 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 Cookery. 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.

After going through this module, you are expected to:

1. Perform mise en place

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. It is a kitchen implement that is used for keeping foods away from bacteria.
a. Blender
b. Oven
c. Range
d. Refrigerator
2. This kitchen device has loops of stainless and steel wire that is fastened to
the handle which is used for blending and mixing gravies.
a. Blender
b. Spatula
c. Wire whisk
d. Wooden spoon

2 
3. It is a process of removing visible dirt from a surface.
a. Cleaning
b. Sanitizing
c. Washing
d. Cleaning and sanitizing

4. In manual dishwashing, rinsing is the ___step to do.

a. 2nd
b. 3rd
c. 4th
d. 5th
5. The process of washing and sanitizing dishes, glassware, flatware, and
pots and pans either manually or mechanically.
a. Chemical washing
b. Dish washing
c. Mechanical washing
d. Ware washing

Lesso
n Perform mise en place
1
Objective:

At the end of the lesson the learners are expected to;

1.1 ​Clean, sanitize, and assemble tools, utensils, equipment required in

assembling egg dished.

What’s In
Learners are going to discover the following tools, utensils
and equipment needed in assembling egg.

3 
 What’s New

Cookery ​defined as the application or skill of assembling and cooking foods.

Activity #2 “Circle me out”

Instruction: Choose which tool, utensil, equipment appropriate for preparing

egg.
Copy the words in the box to your activity notebook and encircle
your answer.

Zester Egg poacher Refrigerator Mixing bowl Colander Bread knife

Tong
Kettle Cabinet Shear Spatula Funnel Measuring cup Sauce pan

4 
 What is It

Tools, Utensils and Equipment Required in Egg

Assembling

Any physical item that is used to achieve a goal but is not consumed
during this process can be defined as a tool. Informally speaking, it can also
be used to describe a specific procedure with a specific purpose as well. The
idea of equipment represents all sorts of machinery, functional devices or
accessories which serve an individual, household or a community purpose.
Usually, a set of tools that are designated for a specific task is known as
equipment.
Utensils are implements, vessels or instruments used in a household and
especially a kitchen. Unlike tools, utensils serve a specific purpose in the
kitchen. In addition to using her hands when preparing food, a cook also uses
utensils such as a whisk or paring knives.
(​https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-neede
d-in-preparing-egg-dishes)
Kitchen Implements

1. Channel knife – a small hand implement used normally in garnishing

tasks.

2. Colander – a dish with hole of varying sizes which is made of

stainless steel, plastic or aluminum used to drain liquid from the
washed vegetables and fruits.

3. Offset-spatula – a wide bladed tool used to turn and lifting eggs from
a hot surface.

4. Pastry brush – a small tool used to stroke the surface of unbaked

pastries or cookies egg white egg yolk or glaze.

5. Rubber spatula or scraper – a wide elastic plastic or rubber scraper

used to rake the content of bowls and pans from the edges and fold
beaten eggs in batter or whipped cream.

5 
 6. Sieve – netting type supported by a round metal frame used for
straining dry ingredients like flour and starches.

7. Spoons – a slotted and perforated used for holding, mixing, stirring

and serving of foods.

8. Wire whip or whisk – an implement with loop of stainless wire lock to

a handle that is used for blending, mixing, whipping eggs or batter and
for blending gravies and sauces.

Kitchen Instruments

1. Egg poacher – a tiny Bain Marie with a top dish bowl containing pit,
each sized to hold an egg or contains detached device for poaching.

2. Omelette pan – a heavy based frying pan normally of cast iron or

copper, with rounded sloping sides used only for making omelettes.

3. Measuring cup – used to estimate liquid or solid ingredients.

4. Measuring spoon – used to estimate an amount of ingredients either

liquid or solid.

5. Sauce pan – essentially used for cooking sauce.

6. Mixing bowl – this container is used for mixing the ingredients with
smooth rounded interior surface.

Kitchen Equipment

1. Oven – a room or compartment used for baking, heating or other

cooking needs.

2. Electric mixer – A hand held mixer which generally comes with

different attachments including a whisk attachment for whisking cream,
egg whites and sugar.

3. Refrigerator – A kitchen appliance that is used for preventing

bacterial contamination.

Cleaning and Sanitizing Tools and Equipment

Cleaning and sanitizing is the essential to do when preparing all equipment

that are needed in assembling egg dishes and in maintaining the workplace
organized and bacteria free.

Here are some tips to carry your workplace training:

1. Clean in logical order

6 
 2. Different cleaning jobs needs different procedures so that it will not
cause any damage to the surface or to yourself.
3. Plenty of cleaning agents are damaging. Especially if it will contact
with your skin or accidentally inhale the chemical.
4. Avoid mixing the cleaning agent with other chemical it could be very
dangerous because it produces toxic fumes.

Ware Washing

Ware washing is the process of washing and sanitizing dishes, glassware,

flatware, and pots and pans either manually or mechanically.

Manual Dishwashing

Steps

1. Scratch and pre-rinse - the purpose of this procedure is to loosen

whatever that sticks to the tools or equipment.

2. Wash - use warm water at 110°F to 120°F and a good detergent for
easier scrubbing.

3. Rinse - use clean warm water to wash off detergent. Change water
regularly or a running water.

4. Sanitize - position the kitchen tools in a rack and submerged it in hot

water at 170°F for 30 seconds.

5. Drain and air-dry - do not towel-dry. This may cause contamination to

the kitchen tools.

Mechanical Dishwashing

The procedure in washing dishes through the use of a machine. It has the
same method as manual dishwashing except that the machine performs the
washing, rinsing and sanitizing.

Steps

1. Scratch and pre-rinse

2. Stand dishes so that the dishwasher spray will hit all surfaces.

3. Run machine for a full rotation.

4. Place the sanitizing temperature at 180°F for machine that sanitizes by

heat and at 140°F for machine that sanitizes by chemical antiseptic.

7 
 5. Air-dry and check the dishes

What’s More

Activity #3 “Can You Name me?”

Directions: Name the following objects that is being shown.

1. My work is for straining vegetable and fruits

__________________________________

2. I do the whipping, beating and blending of

sauce
and gravies _____________________________.

3. My job is to separate the eggs for poaching

__________________________________

8 
4. If you want to bake a cake or reheat your food
you can use me what’s my name?_________

5. My job is to keep your food from possible bacterial

contamination, what am I?___________________

9 
 What I Have Learned

Activity #4 “Can you organize me?”

Instruction: In your activity note book, write down at least one correct
procedure in cleaning, sanitizing and preparing of tools and equipment
needed in egg dished.

Tools/Equipment Cleaning Sanitizing Preparing

1.Egg poacher
2. Refrigerator
3. Spoon
4.Oven
5. Sauce pan

What I Can Do
Activity #5 “Look for me”
Instruction: Look for at least 10 tools, utensils and equipment that is found in
your kitchen.

With cell phone​, document yourself in identifying the tools, utensils and
equipment with you, and state the use/function of each tools that you are
holding.

Without cell phone​, draw and write on your activity notebook the tools,
utensils and equipment that is found in your kitchen, and give its
uses/functions.

10 
Activity will be collected upon meeting up with the teacher.
Your output will be rated using the rubrics below
With smart phone (score will be based on how the learner demonstrate on her
video presentation).
Content fair Good Very good
5 10 15
Knowledge Learner is able to Learner is able Leaner is able to
convey limited to convey several
Ideas on the convey a few ideas on
tools/equipment ideas tools/equipment
with little on the with appropriate
knowledge tools/equip- degree of
ment with some knowledge
degree of
knowledge
Accuracy Work was Work was Work was
organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.
Effort Learner put little Learner put Learner exert full
or no effort on this some effort into effort into this
activity this activity activity.

For written (score will be based on how the learner described on her written
work).

Content fair Good Very good

5 10 15
Knowledge Learner is able to Learner is able Leaner is able to
convey limited to convey several
Ideas on the convey a few ideas on
tools/equipment ideas tools/equipment
with little on the with appropriate
knowledge tools/equip- degree of
ment with some knowledge
degree of
knowledge
Accuracy Work was Work was Work was
organized and organized and organized and
planned with planned with

11 
 planned with little some appropriate
effectiveness effectiveness effectiveness.
Effort Learner put little Learner put Learner exert full
or no effort on this some effort into effort into this
activity this activity activity.

SUMMARY
Any physical item that is used to achieve a goal but is not consumed during
this process can be defined as a tool. Informally speaking, it can also be used
to describe a specific procedure with a specific purpose as well. The idea of
equipment represents all sorts of machinery, functional devices or
accessories which serve an individual, household or a community purpose.
Usually, a set of tools that are designated for a specific task is known as
equipment.
Utensils are implements, vessels or instruments used in a household and
especially a kitchen. Unlike tools, utensils serve a specific purpose in the
kitchen. In addition to using her hands when preparing food, a cook also uses
utensils such as a whisk or paring knives.
(https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-neede
d-in-preparing-egg-dishes)

Assessment

Post-test
Matching Type
Part 1 Directions: Copy in your activity notebook and match your answer from
column A to column B. Write your answer before each number. Letters only.
A B
___ 1. This kitchen device has loops of stainless a. 3rd step
which is fastened to the handle, used for
blending and mixing of gravies.
___ 2. It is a kitchen equipment that is used for b. Cleaning
keeping the food from bacterial contami-
nation.
___ 3. In manual dishwashing rinsing is the ___ c. Ware washing
step to do.
___ 4. The process of washing and sanitizing di- d. Refrigerator
shes, glassware, flatware, and pots and
pans either manually or mechanically.

12 
___ 5. It is a process of removing visible dirt e. Wire whisk
from a surface.
f. 4th step

Additional Activities
Activity #6 “Try Me”
Instruction: Clean and sanitize kitchen utensils, tools and equipment at home.
Follow the correct procedure in performing the activity (the learners may just
use 1 kitchen utensil, 1 kitchen tool and 1 equipment to be used as his/her
video presentation and written presentation).
Activity will be collected upon meeting up with the teacher.
Instruction:
For those with cell phone;
Document yourself while doing the whole process in cleaning and sanitizing
with audio presentation.
For those leaners who don’t have a smart phone;
Write your whole process in a clean sheet of paper, it must be in a proper
order and avoid erasures.
Your output will be rated using the rubric below:
With cell phone (score will be based on how the learner showed on his/her
video presentation)
Dimensions Highly Skilled Moderately Unskilled No
skilled 20 18 points skilled 15 10 points attempt
points points 5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selection, selects, attempt
equipment preparation preparation preparation prepares to use
and and use of and use of and use of and use tools/
materials materials materials materials appro- equip-
(20%) and and tools/ and priate ment
tools/equip equipment tools/equip materials
ment all the most of the ment and tools/
time time very often equip-
ment

13 
For those without cell phone (score will be based on how the learner describe
on her written work)
Dimensions Highly Skilled Moderately Unskilled No
skilled 20 18 points skilled 15 10 points attempt
points points 5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selection, selects, attempt
equipment preparation preparation preparation prepares to use
and and use of and use of and use of and use tools/
materials materials materials materials appro- equip-
(20%) and and tools/ and priate ment
tools/equip equipment tools/equip materials
ment all the most of the ment and tools/
time time very often equip-
ment

14 
 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 Cookery. 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.

After going through this module, you are expected to:

1. Perform mise en place.

What I Know

Directions: Encircle the letter of your choice. write your answer in your activity
notebook.
1. What is the outer covering of the egg?
a. Albumin b. Chalaza

c. Disc d. Shell

2. This part of an egg accounts the 67% liquid weight of the egg.
a. Albumin b. Chalaza

c. Disc d. Shell

3. Eggs are distinguished into _____parts.

a. 2 b.3
c. 4 c. 5

4. How much is the yellow-orange portion of the liquid weight of the egg.

a. 20 % b. 21%

15 
 c. 23 % d. 33 %

5. What represents the ropey strands of egg white at both sides of the egg.

a. Albumin b. Chalaza

c. Disc d. Shell

Lesso
n Perform mise en place
1
At the end of the lesson the learners are expected to;
1.2 Identify an egg’s components and its nutritive value.

What’s In
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.

Activity #1 “Find Me”

Directions: Answer the following questions below by finding the correct
answer in the circle.

16 
1. How much is the percentage of the egg’s exterior surface?
2. What is the vacant space between the white and the shell?
3. This is the entry or the passage directing to the center of the yolk.

What’s New

Activity #2 “What composes me?”

Directions: Draw an oblong that resemble like an egg, inside on it write the
word EGG and give meaning on each letter. Write your answer in your activity
notebook.

What is It

Eggs consist of approximately 9.5% eggshell (including shell

membrane), 63% albumen, and 27.5% yolk (1) (Table 1). The main
components are water (75%), proteins (12%), and lipids (12%), as well as
carbohydrates and minerals

Anatomy of the Egg

17 
We commonly differentiate eggs into 3 parts, these are the ​Shell​, the ​egg
white and the ​egg yolk. But a closer study reveals that egg has a more
detailed anatomy.

Anatomy

1​. ​Shell- ​The egg’s exterior surface which consists the 9 to 12% of the egg’s
total weight depending on the egg size this serves as the egg’s protection
from bacterial contamination.

2. ​Air cell- ​This is the vacant space between the white and shell. It can barely
be seen in a newly laid egg. As the egg cools down, the inner membrane will
now detach from the outer shell layer to form air cell.

3. ​Albumen/Egg white- ​This anatomy of the egg is also called the egg white,
which consists most of the egg’s liquid weight about 67%. This is produced
from the oviduct (passage way of the fallopian to the ovaries).

Chalasiferous​- the inner thick white layer of the egg which is responsible for
keeping the yolk in the center.

4. Chalaza- ​This is the gelatinous strands of egg white both sides of the egg.
This anatomy of the egg is very so often mistakenly seen as an imperfection
or a beginning embryos which are not because of their gelatinous structure.
5. Germinal Disc- ​This is the entry of the ​latebra, the passage directing to
the center of the yolk. The germinal disc is hardly noticeable as a small
depression on the exterior of the yolk. When the egg is fertilized, sperm enters
through the germinal disc and travel to the center and a chick embryo will
begin to form.

6. Membranes- These are the shell layer and the ​vitelline ​layer. Inside the
shell are two layers-the interior and the exterior. ​Vitelline layer protects the
yolk which shield it from breaking.

18 
7. Yolk- ​This is the yellow to yellow or orange portion which consist the 33%
liquid weight of the egg. This is form from the ovary on the outside of the
surface of the yolk. The yolk material provides the food source of the
embryonic growth.

Eggs are a nutrient goldmine!

One large egg has varying amounts of 13 essential vitamins and minerals,
high-quality protein, all for 70 calories.
While egg whites contain some of the eggs’ high-quality protein, riboflavin and
selenium, the majority of an egg’s nutrient package is found in the yolk.
Nutrients such as:
Vitamin D, critical for bone health and immune function. Eggs are one of the
only foods that naturally contain vitamin D.
Choline, essential for normal functioning of all cells, but particularly important
during pregnancy to support healthy brain development of the fetus.
Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of
developing cataracts and slow the progression of age-related macular
degeneration, a disease that develops with age.
One egg has only 75 calories but 7 grams of high-quality protein, 5 grams
of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and
carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein
and zeaxanthi.​ (​https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/​)
What are the characteristics of an egg?
The physical characteristics of the egg play an important role in the processes
of embryo development and successful hatching.
The most influential egg parameters are:
1. Weight
2. Shell thickness
3. Porosity
4. Shape index described as maximum breadth to length ratio
5. The consistency of the contents.
(​https://www.google.com/search?q=characteristics+of+quality+fresh+eggs&oq
=Characteristics+of+qualtiy+&aqs=chrome.1.69i57j0l7.17737j0j4&sourceid=c
hrome&ie=UTF-8)

19 
(​https://www.google.com/search?q=characteristics+of+quality+fresh+eggs&sx
srf=ALeKk00s996d6P0edgOsaLTt5w8mZ_c6yw:1595075095118&tbm=isch&
source=iu&ictx=1&fir=VPQuor6rUJ​)

Egg is known to be the absolute food. It contains high quality protein with
all necessary amino acids, all of the vitamins besides vitamin C, and many
minerals. Other than mother’s milk, egg produces best protein naturally
available. Egg protein is frequently used as the recommended biological
values of their proteins.

Nutrient content of a Large Egg

Nutrient (Unit) Whole Egg White Egg Yolk

Egg
Calories (kcal) 72 17 55
Protein (6) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61

20 
Total fat (g) 4.8 0.06 4.5
Monounsaturated fat (g) 1.8 0 2
Polyunsaturated fat (g) 1 0 0.72
Saturated fat 1.6 0 1.6
Trans fat (g) 0.02 0 0.02
Cholesterol (mg) 186 0 184
Choline (g) 126 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245
Vitamin B 6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44
Selenium (mcg) 15.4 6.6 9.5
Phosphorous (mg) 99 5 66
Iron (mg) 0.88 0.03 0.46
Zinc (mg) 0.65 0.01 0.39
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 1

Egg quality

Egg has two common components: shell quality (surface quality) and
interior egg quality. Interior egg quality has a direct significance on the
functional properties of eggs while shell quality has a direct impact on
microbiological quality.
Egg Grading- ​is a form of quality control used to classify eggs for its exterior
and interior quality.
Egg Size- ​The weight, breed, age and environmental factor have a great
impact on the size of the egg that a hen produces. Thus, hen that are
underfed are expected to lay smaller eggs.

21 
Egg Size Classification

Size Jumbo Extra Large Medium Small Peewee

Large
Weight of 840 756 672 588 504 420
12 eggs in
grams
Average 70 63 56 49 42 35
weight per
egg in
grams
Egg shells are evaluated on the basis of cleanliness, shape, texture, and
soundness.

Egg Size Classification

Size Jumbo Extra Large Medium Small Peewee

Large
Weight of 840 756 672 588 504 420
12 eggs in
grams
Average 70 63 56 49 42 35
weight per
egg in
grams
Egg shells are evaluated on the basis of cleanliness, shape, texture, and
soundness.

What’s More

Activity #3 “Can you draw me?”

22 
Instruction: Draw and label the anatomy of the egg, you may draw it in a clean
sheet of paper or bond paper.
Your output will be rated using the rubrics below:

Content fair Good Very good

5 10 15
Knowledge Learner is able to Learner is able to Leaner is able to
convey limited convey a few convey several
Ideas on ideas ideas on
anatomy of the anatomy of the
egg on anatomy of egg with very
the egg with good degree of
with little
some degree of knowledge
knowledge knowledge
Accuracy Work was work was Work was
organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.
Effort Learner put little Learner put Learner exert full
or no effort on some effort into effort into this
this activity this activity activity.

What I Have Learned

Activity #4 “How Do I function?”

Instruction: Fill in the table below by writing the correct answers. Give at least
3 of your answers. Copy the table in your activity notebook.

A. Describe an B. Nutritive value of an C. Uses of D. Anatomy of an

Egg Egg an Egg Egg
1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.

23 
 What I Can Do
Activity #5 “Draw me with love”
Instruction: Draw and picture out a fresh egg, its egg whites & yolk in a short
bond paper.
Note: please make your work neat and clean.
Your output will be rated using the rubrics below:
Content fair Good Very good
5 10 15
Knowledge Learner is able to Learner is able to Leaner is able to
convey limited convey several
convey a few
Ideas on the ideas ideas on
classification of classification of
egg on the egg with
classification of appropriate
with little
egg with some degree of
knowledge degree of knowledge
knowledge
Accuracy Work was work was Work was
organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.
Effort Learner put little Learner put Learner exert full
or no effort on some effort into effort into this
this activity this activity activity.

Summary:
​ In this lesson the learners were able to acquire knowledge on the egg’s
anatomy, gain mastery on the functions of each part and skill on sketching the
egg structure.

24 
 Eggs consist of approximately 9.5% eggshell (including shell
membrane), 63% albumen, and 27.5% yolk (1) (Table 1). The main
components are water (75%), proteins (12%), and lipids (12%), as well as
carbohydrates and minerals

Assessment

Multiple choice
Directions: Choose the letter of your choice and write your answer in a
separate ¼ sheet of paper.

1. How much is the yellow-orange portion of the liquid weight of the egg.

a. 20 % b. 21%

c. 23 % d. 33 %

2. This part of an egg accounts the 67% liquid weight of the egg.
a. Albumin b. Chalaza

c. Disc d. Shell

3. What represents the ropey strands of egg white at both sides of the egg?

a. Albumin b. Chalaza

c. Disc d. Shell

4. What is the outer covering of the egg?

a. Albumin b. Chalaza

c. Disc d. Shell

3. Eggs are distinguished into _____parts.

a. 2 b.3
c. 4 c. 5

25 
 Additional Activities

Activity #6 “Unlock Me”

Instruction: In your activity notebook, unlock the following scrambled words.

1. ELSLH- The egg’s exterior surface which consists the 9 to 12 % of the eggs
total weight.

2. LKYO- This is the yellow to yellow or orange portion which consists the
33% total liquid weight of the egg.

3. BRANMMESE- These Are the shell layer and the vitelline layer.

4. OCASULAHFEIRS- The inner thick white layer of the egg which is respon-
sible for keeping the yolk in the center.

5. MBLENAU- This is produced from the oviduct (passage way of the fallopian
tube to the ovaries

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 Cookery. 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.

After going through this module, you are expected to:

26 
 1. Perform mise en place.

What I Know
Multiple choice.
Directions: Read the questions carefully and choose the best letter of your
choice.

1. What is a standardized recipe?

A. describes the exact, measurable amount of ingredients and the method of
preparation needed to consistently produce a high-quality product.
B. give exact information about the brand of the ingredients.
C. demonstrate how the menu will be presented.
D. give nutritional fact of the product.
2. What is the first factor to consider in a standardized recipe?
a. yield per serving b. ingredients c. name of recipe d. procedure
3. Which of the following is in line with egg preparation?
a. To juice a citrus fruit, roll it under your palm a few times, then cut the fruit in
half crosswise
b.​ ​To peel firm fruits and vegetables, hold the item to be peeled in one hand
c.​ ​Wash all produce under slightly warm running water
d.​ ​To crack an egg, tap it firmly on a flat surface until the shell cracks.
4. Give one advantage of standardized recipe;
a. delicious menu b. product quality c. perfect presentation d.
well-garnish
5. What is the common ingredient in an egg dish?
a. vinegar b. soy sauce c. oil d. pepper

27 
Lesso
n Perform mise en place
1

At the end of the lesson the learners are expected to;

1.3 Identify and prepare ingredients according to standard recipes.

What’s In
After knowing the anatomy of the egg and its function the
next consideration is to know the eggs composition, nutritive
value that egg can help in our bone, eyes and muscle
development.
The learners are now ready to;

Activity#1 “Fill me In”

Instruction: In your activity notebook answer the following questions;

1. What part of the egg has the greatest Carbohydrate nutrient? _____
2. Which Nutrient has 0.61 in the egg yolk? ______________________
3. Egg white has how much folate nutrient equivalent? _____________
4. How will you classify the egg’s exterior and interior quality? ________
5. What is the average weight per grams of the medium size egg? ______

28 
 What’s New

Activity #2 “Hashtag”
Instruction: Complete the hashtags below by giving one sentence describing
each word.
1. #Product
2. #Recipe
3. #Ingredients
4. #Procedure
5. #Cost per serving

What is It
Standardized recipes are an important part of a well-managed food
service program. A standardized recipe specifically describes the exact,
measurable amount of ingredients and the method of preparation needed to
consistently produce a high-quality product. The exact procedures, the type of
equipment, and the quantity and quality of ingredients are listed.

Advantages of Standardized Recipes:

• Product Quality - Provide consistent high-quality food items that have been
thoroughly tested and evaluated.

29 
• Projected Portions and Yield - Accurately predict the number of portions
from each recipe and clearly define serving size or scoop. Eliminates
excessive amounts of leftovers or substitutions because too little was
prepared.

• Cost Control - Better management of purchasing and storage due to exact

amount of ingredients specified.

• Creativity - Using standardized recipes supports creativity in cooking.

Employees should be encouraged to continuously improve recipes. All
changes need to be recorded so they can be repeated the next time the
recipe is used.

A standardized recipe includes:

• ​Recipe Name / Recipe Card Number / Section / Meal Pattern Contribution​ –

Include the name of the recipe, the recipe card number, the section that the
recipe should be classified under (grains, meat and meat alternate, etc.) and
the contribution that one serving makes toward the child nutrition meal
pattern. Example: Pizzeria Pizza Crust, B-48, Grains, 2.5 ounce equivalents
per portion.

• ​Ingredients​ - Listed in order of preparation and specifies the type of the food
used, such as fresh apples; canned corn; macaroni (uncooked); ground beef
(raw).

• ​Weight and Measures​ – The weight and measures of each ingredient used
in both weight and volume measure. Note: weighing ingredients is faster,
easier and more accurate.

• ​Procedure​ - Directions on how to prepare the recipe. Include directions for

mixing, number and size of pans, cooking temperature and time, and the
directions for serving.

• ​Yield​ – The yield of a recipe should be recorded as the total weight or

volume produced per 50 or 100 servings (or other specified number of
servings). Example: 50 servings: 23 pounds four ounces or 100 servings: 46
pounds eight ounces or 50 servings: one quart 2 1/4 cups.

• ​Serving Size​ – List the number of servings that the recipe yields and the
portion size to be served. Example: 50 – 1/2 cup servings. Consider including
the suggested portioning tools to use. Example: 50 – 1/2 cup servings (No. 8
scoop).

30 
• ​Cost per serving (optional)​ - Determine the total cost to prepare the recipe
and divide by the number of servings prepared to equal the cost of one
serving.

Sample plan in preparation of ingredients according to standard recipe

Recipe Name: __________________________________ Recipe Number:

__________

Section (Grains, Entrees, etc.):

________________________________________

Yield: __________________ Meal Pattern Contributions:

___________________

Serving Size: ____________

Ingredients: ____________

Servings Measure _____ Servings Weight _____

Procedure:
_________________________________________________________

(file:///C:/Users/ACER/Downloads/Standard%20Recipe%20Template.pdf)

​Egg Dishes and its Ingredients

1. ​Eggs with Soldiers​: Place 4 eggs in a saucepan of boiling water, then cook
over low heat, 4 to 5 minutes; drain. Slice off the tops and season with salt
and pepper. Serve with toast strips.

2​. Medium-Boiled Eggs​: Place 4 eggs in a saucepan of boiling water, then

cook over low heat, 7 to 8 minutes. Drain, peel and halve; top with herbed
butter.

3. ​Breaded Eggs​: Make Medium-Boiled Eggs (No. 2); peel, then roll in flour,
dip in beaten eggs and roll in panko. Shallow-fry in vegetable oil, turning, until
crisp.

4. ​Scotch Eggs​: Make Medium-Boiled Eggs (No. 2); peel. Pat bulk sausage
around each egg to encase it. Roll in flour, dip in beaten eggs, and then roll in
panko. Shallow-fry in vegetable oil, turning, until crisp.

31 
5​. Hard-Cooked Eggs​: Place 4 to 6 eggs in a large saucepan, cover with cold
water by 1 inch and bring to a simmer. Cover, remove from the heat and set
aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.

6​. Pickled Eggs​: Make Hard-Cooked Eggs (No. 5); peel and place in a large
jar, then fill the jar with pickled beet juice. Cover and refrigerate up to 1 week.

7. ​Classic Devilled Eggs​: Make Hard-Cooked Eggs (No. 5). Halve lengthwise
and scoop out the yolks. Mash with 1 tablespoon sweet pickle relish, 3
tablespoons mayonnaise, 1 teaspoon mustard, and a pinch each of cayenne,
salt and pepper. Scoop into the whites.

8. ​Tarragon Egg Salad​: Make Hard-Cooked Eggs (No. 5); chop. Mix with 3
tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1
tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel
bread with sliced cucumbers.

9. ​Tea Eggs​: Make Hard-Cooked Eggs (No. 5); crack the shells but don't peel.
Simmer in a saucepan with 1/2 cup soy sauce, 3 cups water, 4 star anise
pods, 3 black tea bags and a strip of orange peel, 1 hour. Drain and peel.

10. ​Egg-Mushroom Salad​: Make Hard-Cooked Eggs (No. 5); chop. Fry 2 cups
sliced mushrooms and 1 cup chopped onion in 1/3 cup olive oil. Mix with the
eggs, 3 tablespoons sour cream, chopped parsley, and salt and pepper.
Serve on rye toast.

11. ​Scalloped Eggs​: Make Hard-Cooked Eggs (No. 5). Slice and layer in a
buttered baking dish with 2 sliced boiled potatoes. Season with salt, pepper
and nutmeg. Whisk 6 tablespoons each milk and sour cream with 1
tablespoon flour. Pour over the eggs, top with breadcrumbs and bake at 350
degrees F, 25 minutes.

12. ​Basic Scramble​: Whisk 2 eggs with 1 to 2 teaspoons milk or heavy cream;
season with salt and pepper. Melt 1 tablespoon butter in a small non-stick
skillet over medium-high heat; add the eggs and stir until just set.

13. ​Pastrami Scramble​: Make Basic Scramble (No. 12), adding 2 ounces
sliced pastrami. Top with smoked gouda and scallions.

14​. Biscuit Sandwich​: Make Basic Scramble (No. 12), adding 1 tablespoon
chopped chives. Split a biscuit and melt a slice of cheddar on the bottom; top
with a cooked sausage patty and the eggs. Cover with the biscuit top.

15. ​Spicy Scramble​: Make Basic Scramble (No. 12); add 1/3 cup shredded
cheddar, and diced jalapeno to taste.

32 
16. ​Creamy Scramble​: Heat 1 tablespoon butter in a nonstick skillet over
medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2
teaspoons chopped chives, and salt and pepper. Whisk until just set.

17. ​Smoked-Salmon Scramble​: Make Creamy Scramble (No. 16); serve on

toasted whole-grain bread with smoked salmon.

18. ​Quick Egg Muffin​: Beat 1 egg and salt and pepper in a mug with a fork;
microwave 45 seconds. Serve on an English muffin with melted cheddar.

19. ​Kimchi Eggs​: Sauté 1/2 cup drained kimchi and 2 sliced scallions in a
nonstick skillet with 1 tablespoon vegetable oil over medium-high heat. Add 2
beaten eggs and stir until just set.

20. ​Migas:​ Sauté 4 thinly sliced corn tortillas and 1/2 cup each sliced onion
and roasted poblano peppers in a skillet with vegetable oil, 5 minutes. Add 5
beaten eggs and stir until just set. Top with grated cheddar, salsa and cilantro.
(​https://www.foodnetwork.com/recipes/articles/50-egg-ideas​)

These instructions explain how to prepare a variety of ingredients for

use in recipes.

● Washing fruits and vegetables

Wash all produce under slightly warm running water. Scrub root vegetables,
such as potatoes, with a soft brush to remove any dirt. If you have several
items to wash at once, put them into a colander and rinse them together.

● Peeling and trimming produce

To peel firm fruits and vegetables, hold the item to be peeled in one hand.
With the other hand, peel off the skin with a vegetable peeler, always moving
the peeler away from you. Try to take off only the peel, leaving as much of the
flesh as you can. With a sharp knife, trim off any tough or dirty stems and root
ends. If you see any brown spots or bruises, cut them off.

● Grating and shredding

To shred or grate, hold a box grater-shredder firmly on top of a plate or cutting

board. Rub the item against the holes of the grater-shredder, keeping your
fingers away from the sharp holes. The smallest holes, which are raised and
resemble small metal teeth, are used for grating. These will make tiny
particles of citrus zest or hard cheese. The larger oval holes, used for
shredding, will make short and fine or long and coarse pieces of soft cheese.

33 
You may need to chop the last bit with a knife to avoid grating or shredding
fingers.

● Cracking eggs

To crack an egg, tap it firmly on a flat surface until the shell cracks. Holding
one end of the egg with each hand, pull the shell halves apart over a small,
clean bowl until the egg drops out into the bowl. Throw away the shell. Next,
check for shell fragments: If a piece of shell drops into the bowl, chase it to
the side of the bowl with a spoon and then lift it out. Pour the egg into the
mixing bowl.

● Zesting and juicing citrus

To remove the zest (the colored part) of a citrus fruit, grasp the citrus firmly
and rub it over the grating teeth of a box grater-shredder using short strokes.
Rub each surface only once and do not use too much pressure, or you will dig
into the bitter white pith underneath. Remember to wipe the zest from the
back side of the grater.

To juice a citrus fruit, roll it under your palm a few times, then cut the fruit in
half crosswise. Press the cut side of the fruit onto the pointy top of a citrus
juicer. Turn the fruit half back and forth, giving it a good squeeze as you turn,
to extract the juice.

● Chopping chocolate

On a clean, dry cutting board, place the chocolate piece flat. Holding the
handle of a serrated knife in one hand, and pressing on top of the knife with
your other hand, cut small chunks off the edge of the chocolate (this may
require adult help). Chop the chunks into pieces no larger than peas.(
https://www.williams-sonoma.com/recipe/tip/preparing-ingredients.html​)

34 
 What’s More

Activity #3 “Can you fill me in?”

Instruction: In one long bond paper, copy the format below and fill in the
blanks by choosing one egg dish and its ingredients.
Recipe Name: __________________________________ Recipe Number:
__________
Section (Grains, Entrees, etc.):
________________________________________
Yield: __________________ Meal Pattern Contributions:
___________________
Serving Size: ____________
Ingredients: ____________
Servings Measure _____ Servings Weight _____
Procedure:
_________________________________________________________

What I Have Learned

 
Activity #4 “Do You know me well?”
Instruction: Fill in the table below by writing an instructions on how to prepare
a variety of ingredients use in a recipe. (Choose at least 3 ingredients)
Ingredients Instructions
1.

2.

35 
3.

What I Can Do
Activity #5 “Arrange me!”
Instruction: You were instructed by your mother to cook an egg dish. How will
you identify and prepare the ingredients? Write your answer in ½ crosswise
sheet of paper.

Your output will be rated using the rubrics below:

Content fair Good Very good
5 10 15
Knowledge Learner is able to Learner is able to Leaner is able to
convey limited convey a few convey several
Ideas on the ideas ideas on
classification of classification of
egg on the egg with
classification of appropriate
with little egg with some
knowledge degree of
degree of knowledge
knowledge
Accuracy Work was work was Work was
organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.
Effort Learner put little Learner put Learner exert full
or no effort on some effort into effort into this
this activity this activity activity.

Summary:
Standardized recipes are an important part of a well-managed food service
program. A standardized recipe specifically describes the exact, measurable

36 
amount of ingredients and the method of preparation needed to consistently
produce a high-quality product.
A standardized recipe includes: Recipe Name / Recipe Card Number /
Section / Meal Pattern Contribution, Ingredients, Weight and Measures,
Procedure, Yield, Serving Size and Cost per serving.

Assessment
 
Multiple choice.
Directions: Read the questions carefully and choose the best
letter of your choice.
 
 
1. What is the common ingredient in an egg dish?
a. pepper b. oil c. vinegar d. pepper

2. Which of the following is in line with egg preparation?

a. To juice a citrus fruit, roll it under your palm a few times, then cut the
fruit in half crosswise
b.​ ​To crack an egg, tap it firmly on a flat surface until the shell cracks.

c. To peel firm fruits and vegetables, hold the item to be peeled in one
hand

d. Wash all produce under slightly warm running water

3. What is a standardized recipe?

a. give exact information about the brand of the ingredients.
b. give nutritional fact of the product.
c. demonstrate how the menu will be presented.
d. describes the exact, measurable amount of ingredients and the
method of preparation needed to consistently produce a high-quality product.
4. What is the first factor to consider in a standardized recipe?
a. name of recipe b. ingredients c. procedure d. yield per serving
5. Give one advantage of standardized recipe;

37 
 a. well-garnish b. delicious menu c.​ ​product quality perfect
presentation

Additional Activities
 
Activity #6 “What Can I Offer You?”
Collect at least 5 pictures of ingredients for an egg dish and write its function
to the dish. Paste it in your activity notebook.

Answer Key

LO 1.1 Clean, sanitize and prepare tools, utensil, equipment needed in

preparing egg dished
Pre-test​ ​Post Test​ ​Activity #1 “Look in a box”
1.D 2. E 1. Cookery
2. C 2. D 2. Restaurant
3. A 3. A 3. Food
4. B 4. C 4. Kitchen
5. D 5. B 5. Chef

Activity #2 “Discover Me”​ ​Activity #3 “Can you name me”

1. Egg poacher 1. Colander
2. Refrigerator 2.Wire whip
3. Mixing bowl 3. Egg poacher
4. Colander 4. Oven
5. Tong 5. Refrigerator
6. Spatula
7. Measuring cup
8. Saucepan

Activity #4 “Can you organize me”

Possible Answers:
A n s w e r s
Toos/Equipment Cleaning Sanitizing Preparing
1.Egg poacher - Wash - Hot water - Wipe

38 
2. Refrigerator - Clean with - Apply - Wipe to dry
cloth disinfectant
3. Spoon - Wash - Hot water - Wipe
4. Oven - Wipe with - Apply -Wipe to dry
cloth disinfectant
5. Sauce pan - Wash - Hot water - Wipe

Activity #5 “Look at me”

Answers will be based on Rubrics

Activity #6 “Look at me”

Answers will be based on Rubrics

LO 1.2 Identify an egg’s components and its nutritive value

Pre Test Post-test​ ​Activity #1 “Find Me”
1. D 1. D 1. 9-12%
2. A 2. A 2. Air cell
3. B 3. D 3. Germinal disc
4. D 4. D
5. B 5. B
Activity #2 “What composes me”
Possible Answers – meaning of acronym E G G
E –xactly E-nergetic body with E-xtra ordinary
G – ood & G – rowing and G –oal to
G – reat G – lowing skin G- reatness

Activity #3 “Can you draw me”

39 
Activity #4 “How do I function”
Possible answers

A. Describe an B. Nutritive value of C. Uses of an D. Anatomy of an

Egg an Egg Egg Egg
1.Oblong 1.Vitamin D 1.Baking 1.Air cell
2.Fragile 2.Protein 2.Thickening 2.Germinal disc
3.Breakable 3.Carbohydrates 3.Binding Shell

Activity #5 “Draw me with Love”

Answers will be bases on Rubrics

​ ctivity #6 “Unlock me”

A
1. Shell 2. Yolk 3. Membrane 4.Chalaferous 5. Albumen
LO 1.3 Identify and prepare ingredients according to standard recipe
Pre Test​ ​Post-test​ ​Activity #1 “Fill me In”
1. A 1. B 1. Egg yolk
2. C 2. B 2. Carbohydrates
3. D 3. D 3. 1
4. B 4. A 4. Egg grading
5. C 5. C 5. 49

Activity #2 “HASHTAGS”
Possible Answers

1. #Product Quality ​-​ ​a consistent high-quality food items that have been
thoroughly tested and evaluated.
2. #Recipe – ​a set of instructions for making foods.
3. #Ingredients- ​are​ ​listed in order of preparation and specifies the type of the
food
used.
4. #Procedure – ​are directions on how to prepare the recipe.

40 
5. #Cost per serving - ​determine the total cost to prepare the recipe and
divide by the number of servings prepared to equal the cost of one serving.

Activity #3 “Can you fill me in”

Possible Answers from the discussions above

Recipe Name: ​Breaded Egg​ Recipe Number: ​1

Section (Grains, Entrees, etc.): ​Meat
Yield: ​10 slices​ Meal Pattern Contributions: ​Breakfast
Serving Size: ​Large
Ingredients: ​5 pcs large egg (boiled egg)
​2 beaten egg
​2 cups flour
​1 kl. Oil
​Seasoning

Servings Measure: ​1 cup each serving​ Servings Weight: ​100 grams

Procedure: ​ ​1. Make Medium-Boiled Eggs.
2​. Peel, then roll in flour, dip in beaten eggs and roll in bread
crumps.
3. ​Shallow-fry in vegetable oil, turning, until crisp.

Activity #4 “Do you know me well”

Ingredients Instructions
1. Washing fruits and Scrub root vegetables, such as
vegetables potatoes, with a soft brush to
remove any dirt.
2. Grating and shredding To shred or grate, hold a box
grater-shredder firmly on top of a
plate or cutting board. Rub the
item against the holes of the
grater-shredder, keeping your

41 
 fingers away from the sharp
holes.
3. Cracking eggs To crack an egg, tap it firmly on a
flat surface until the shell cracks.
Holding one end of the egg with
each hand, pull the shell halves
apart over a small, clean bowl
until the egg drops out into the
bowl.

Activity #5 “Arrange me well”

Answers were based from Rubrics

Activity #6 “What can I offer you”

Answers were based on rubric

REFERENCE
Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
sugar water measured by electron spin resonance and differential scanning
calorimetry. Cereal Chemistry 67(3): 286-291.

Bean, M.M. and W.T. Yamazaki. 1978. Wheat starch gelatinization in sugar
soutions. I. Scurose: Microscopy and viscosity effects. Cereal Chemistry
55(6): 936-944.

42 
Tadle, Julieta D. Technology and Home Economics, Culinary Arts Fourth
Year. Phoenix Publishing House, InC. Copyright 1995 reprinting 2002

Tabbada, Epifania V.,et.al.,Technology and Home Economics. Reprinted

1997,
Home Technology-Food Management and Service,Meat and Storage of Food,
Chavez, Lilia C., Basic Foods for Filipinos-4 th Edition, Meat Safety,2006
Sandoval, Maria Teresa G., Culinary Arts I and II, 1993
De Leon, Sonia Y., Ph.D et al., Basic Foods for Filipino, 1999
Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007
Sonia Y. De Leon, Ph. D. et al, Basic Basic Food for Filipinos, Copyright 1999
Leonard M. Belmonte, Perla B. Del Mundo, Philippine Fiesta Recipe
Copyright 1993
Chavez, Lilia C., Basic Foods for Filipinos-4 th Edition, Meat Safety, 2006
The professional Chef, 8th edition The Culinary Institute of America Copyright
2006
Tabbada, Epifania V., et.al. Technology and Home Economics. Reprinted
1997, copyright 1993 by Phoenix Publishing House
Gisslen, Wayne; Professional Cooking, Copyright 2007
Gisslen, Wayne; Professional Cooking, Copyright 2007
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright
1999

(​https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-neede
d-in-preparing-egg-dishes​)
(https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/)
(​https://www.google.com/search?q=characteristics+of+quality+fresh+eggs&oq
=Characteristics+of+qualtiy+&aqs=chrome.1.69i57j0l7.17737j0j4&sourceid=c
hrome&ie=UTF-8)
(​https://www.google.com/search?q=characteristics+of+quality+fresh+eggs&oq
=Characteristics+of+qualtiy+&aqs=chrome.1.69i57j0l7.17737j0j4&sourceid=c
hrome&ie=UTF-8​)
(https://www.foodnetwork.com/recipes/articles/50-egg-ideas)

43