10 TLE COOKERY Module 2: PREPARE AND COOK EGG DISHES Quarter 1: Week 2 JACKIELOU S. BALASUELA (SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT) A Joint Project of SCHOOLS DIVISION OF DIPOLOG CITY and the DIPOLOG CITY GOVERNMENT 1 TLE – Grade 10 Alternative Delivery Mode Quarter 1 – Module 2: PREPARE AND COOK EGG DISHES First Edition, 2020 Development Team of the Module Writer: JACKIELOU S. BALASUELA Editor: JACKIELOU S. BALASUELA Reviewer: LYNNE B. GAHISAN Illustrator: LYNNE B. GAHISAN Layout Artist: Management Team: Virgilio P. Batan Jr. - Schools Division Superintendent Jay S. Montealto - Asst. Schools Division Superintendent Amelinda D. Montero - Chief, CID Nur N. Hussien - Chief, SGOD Ronillo S. Yarag - EPS PVR – LRMDS Leo Martinno O. Alejo - PDO II - LRMDS Printed in the Philippines by ________________________ Department of Education – Region IX – Dipolog City Schools Division Office Address: Purok Farmers, Olingan, Dipolog City 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. 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. The module covers one lesson: • Lesson 1 – Prepare and Cook Egg Dishes After going through this module, you are expected to: 1. Discuss a variety of fillings and coating/icing, glazes and decorations for pastry products according to standard recipes, enterprise standards and/or customer preferences. 2. Prepare fillings and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences. 3. Display creativity in presenting baked pastry products according to establish standards and procedures. What I Know . 1 Let us determine how much you already know about how to prepare and cook EGG DISHES. Take this test. Direction: Read each item carefully choose a letter that corresponds to the correct. Write your answer in your notebook. 1. Market form of eggs which are pasteurized and must be thawed before use. a. Frozen Eggs b. Fresh Eggs c. Dried Eggs d. shell eggs 2. These are foods that may have health benefits beyond their traditional nutritional value. a. Functional foods b. Designer foods c. Zeaxanthin d. coddled eggs 3. Which of the following market forms of eggs is seldom used in cooking? a. Dried egg b. frozen egg c. Fresh egg d. Shelled egg 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? a. Fried egg b. Scrambled egg c. Poached egg d. Soft-boiled egg 5. Which of the following tools is not used in cooking omelet? a. Bowls b. Sauté pan c. Fork d. Skimmer II. Essay. Discuss the following questions below. (5 pts.each) 1. Among the types of fried eggs, which do you think is easy to cook? Why? 2. Why do you need to eat eggs? Lesson 2 Prepare and Cook Egg Dishes In this part, you are expected to learn on how to identify and prepare ingredients according to standard recipes, identify the market forms of egg, explain the usage of eggs in 2 culinary and cook egg dishes with appropriate taste and seasoned in accordance with the prescribed standard. What’s In Directions. Enumerate the five uses of eggs. Write it on your test notebook. 1.____________________________________ 2.____________________________________ 3.____________________________________ 4.____________________________________ 5.____________________________________ What’s New Directions: Answer the following questions: Write it on your test notebook. 1. Explain the Market Forms of Egg in 1 sentence. 2. Explain the uses of eggs in culinary. ESSAY RUBRICS Areas of A B C d Assessment Ideas Presents ideas Presents ideas Ideas are too Ideas are vague in an original in a consistent general or unclear manner manner 4 points 1 point 10 points 7 points Organization Strong and Organized Some No organization; organized beg/mid/end organization; lack 3 beg/mid/end 10 7 points attempt at a beg/mid/end 1 points beg/mid/end 4 point points Understanding Writing shows Writing shows a Writing shows Writing shows strong clear adequate little understanding understanding 7 understanding 4 understanding 1 10 points points points point Mechanics Few (if any) Few errors Several errors Numerous errors errors 7 points 4 points 10 points 1 point TOTAL POINTS /40 What is It Market Forms of Egg There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks), and frozen (whole, egg whites/egg yolks). 1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36 pieces. 2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must be thawed before use. 3. Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried eggs are used primarily as ingredients in food industry. They are not commonly sold directly to consumers. Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes includes a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks. Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts, where the traditional recipe may have indicated that the eggs should be raw. These products generally are available in liquid or frozen form. Frozen egg products on the other hand are used as ingredients by food processors. Products containing egg yolk usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing. They are packed in 30lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons. Dried powdered eggs are also sold and may be useful for some baked goods or in certain circumstances. For food service use, they are generally sold in 6-oz. pouches, and 3- lB.and 25-lB.poly packs. Egg substitutes may be entirely egg-free or may be produced from egg whites, with dairy or vegetable products substituted by yolks. These substitutes are important for people with reduced-cholesterol diet requirement. 4 Uses of Eggs in culinary Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or without oil, as simply or as elaborately as one‘s inclination for the moment. Indeed, it can be eaten anywhere. Effect of Heat on Eggs 1. Coagulation of proteins: white at 60-65 ºC, yolk at 65-70ºC. Beyond this temperature, over coagulation occurs and water is squeezed out causing shrinkage resulting in a tough product. 2. Formation of greenish discoloration at the interface of the yolk and white when egg is overcooked Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated from the sulfur containing ferrous sulfide. Reaction is favored by : - High cooking temperature - Prolonged cooking Reaction is prevented by immediate cooling of the egg (e.g. immersing in cold water) after cooking Uses of Egg 1. Served ― “as is”, e.g. in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes simmering) poached – cooked in simmering water; addition of salt and vinegar hastens coagulation fried – keep low to moderate temperature scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases coagulation point. 2. Eggs as emulsifier *Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an emulsifying agent; both are phosphoproteins containing polar and nonpolar ends such that the polar end holds water while the non-polar end holds the fat, thus, prevent oil droplets in suspension from coalescing. 3. As binding, thickening agent, and gelling agents *Eggs are useful as binding, thickening and gelling agents because they contain proteins that are easily denatured by heat. *Using whole egg requires lower coagulation temperatures resulting in a stiffer gel *Addition of sugar, raises coagulation temperature producing softer, weaker gel *Softer gel is produced with the addition of scalded milk and acid *In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can produce a porous custard *Soft custards are produced by constant stirring. 5 4. As foam *When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin films *With continued beating, the air cells are subdivided and volume is increased *Protein network dries up and stabilizes the gas or air foams *If only egg whites are used, the color turns white and soft peaks are formed.