Name: __________________________________ Grade & Section: ________________

Subject : COOKERY 10 Teacher: ____________________ Score: ________

Lesson : Quarter 1, Week 1

Activity Title : NUTRIENT WORD SEARCH
Learning Target : Identify egg components and its nutritive value
Reference(s) : Technical-Vocational- Livelihood HOME ECONOMICS
Cookery manual pp. 44- 47

PHYSICAL STRUCTURE AND COMPOSITION OF EGG

We normally distinguish 3 parts of an egg, the shell, the egg white and the egg yolk, but a
closer scrutiny reveals more detailed components of an egg.
1. Shell. The egg’s outer covering.
2. Air cell. This is the empty space between the white and shell at the large end of the egg
which is barely existent in newly laid eggs.
3. Albumen / Egg white. Albumen, also called egg white .
4. Chalaza. This is the ropey strands of an egg white.
5. Germinal disc. The channel leading to the center of the yolk.
6. Membranes
7. Yolk
NUTRITIVE VALUE OF AN EGG
Egg is indeed one of nature’s complete food. It contains high quality protein with all the
essential amino acids, all of the vitamins except vitamin C, and many minerals.
1. Egg contains high quality or complete protein with essential amino acids.
2. Source of energy
3. Vitamins
4. Minerals
5. Omega 3 polyunsaturated fatty acids
6. Lutein – reduces cataracts

Activity 1 Nutrient Word Search

Circle the word of the nutritive value of an egg from the word list in the grid below.

C V B B B E R H V A
A R E D N A L O I P
C B O M E G A M S P
C O P L B B M E N I
O T Y U I A O L I S
F O G H I A O E M L
P R O T E I N T A L
R O N L I H A P T K
U L N C L J A A I L
N M N B U T N N V M
E A N N T I P M S N
V M I N E R A L Z T
O A L I I P P K N R
L P M O N E O K S T
R E H C A O P G G E
VITAMINS OMEGA LUTEIN MINERALS PROTEIN
Name: __________________________________ Grade & Section: ________________
Subject : COOKERY 10 Teacher: ____________________ Score: ________

Lesson : Quarter 1, Week 2

Activity Title : Picture Identification
Learning Target : Identify the market forms of eggs and its uses in culinary
Reference(s) : Technical-Vocational- Livelihood HOME ECONOMICS
Cookery 9 manual pp. 50- 52

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.
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 soil, as simply or as elaborately as one’s inclination for the moment.
a. Cooked and served “as is”, for example:
 In the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 min simmering)
 Poached – cooked in simmering water; addition of salt and vinegar hastens
coagulation
 Fried – keep low moderate temperature
 Scrambled
 Omelet
b. As emulsifier
c. As binding, thickening agent, and gelling agents
d. As foam
e. As coloring and flavoring agent

Identify the following market forms of eggs.

1. 2.

3. . 4. Explain the uses of eggs in culinary.

Name: __________________________________ Grade & Section: ________________
Subject : COOKERY 10 Teacher: ____________________ Score: ________

Lesson :Quarter 1, Weeks 3 - 4

Activity Title : LET’S DO IT!
Learning Target : Prepare and cook egg dishes according to standard recipe
Reference(s) :Technical-Vocational- Livelihood HOME ECONOMICS
Cookery manual pp. 61-65

Egg Dishes
Poached Egg – prepared by slipping shelled eggs into barely simmering water and gently cooking
until the egg holds its shape.
Ingredients: water, salt, vinegar , eggs
Procedure:
1. Prepare tools and food items. Be sure that eggs are chilled until ready to poach.
2. Combine water, salt and vinegar, in a deep pan and bring it to a bare simmer.
3. Break each egg into a clean cup, and then slide carefully into the poaching water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon.
Fried Eggs may be served
a. sunny side up – cooked slowly without flipping until white is completely set but yolk is still
soft and yellow.
b. Basted – do not flip, add a few drops of water to pan and cover to steam cook the top.
c. Over easy – fry and flip over, cook just until the white is set but the yolk is still liquid.
d. Over medium – fry and flip over. Cook until the yolk is partially set.
e. Over hard- fry and flip over. Cook until the yolk is completely set.
Scrambled Eggs – can be made in two ways: the eggs can be stirred constantly over low heat for
a soft delicate curd and creamy texture, or stirred less frequently as they cook for a larger curd
and firm texture.
Omelet – start out like scrambled eggs, but when the eggs start to set, they are rolled over.
Suggested omelet fillings
Cheese, creamed mushrooms, creamed or curried chicken, bacon, diced potatoes
Ham and cheese Fritata
Ingredients: cooked ham, sliced tomato, onion, sweet bell pepper, black pepper, shredded
cheddar cheese, evaporated milk, salt
Procedure:
1. In a skillet coated non-stick turner, put little oil, saute the ham, onion, tomato, red bell pepper and season to
taste.
2. In a bowl, combine the egg and milk, salt, black pepper and pour over ham mixture. Let eggs set on the
bottom, then lift the edges to allow any uncooked eggs to flow underneath. Cover and cook until the eggs are
set for about 3 minutes. Sprinkle with cheese and cut into wedges to serve.
HAM and CHEESE FRITATA OMELET SCRAMBLED EGG

LET’S DO IT!
Following the procedures stated in this lesson, prepare at least two egg dishes at home,
narrate your experience and take pictures and videos in making this activity.
Name: __________________________________ Grade & Section: ________________
Subject : COOKERY 10 Teacher: ____________________ Score: ________

Lesson : Quarter 1, Week 5

Activity Title : NAME Me!
Learning Target : Identify tools and equipment needed in preparing cereals and starch
dishes
Reference(s) : Technical-Vocational- Livelihood HOME ECONOMICS
Cookery manual pp. 82 – 83

The success of cooking starch and cereal dishes depends on the proper tools and equipment
used in the preparation of food. Each tool must be used according to its function.
1. Mixing bowl- used when preparing cake mixture, salads, creams and sauces.
2. Sifter – used for separating coarse particles of flour, sugar, baking powder, and powdered
ingredients to retain fine textures.
3. Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for tossing salads.
5. Slotted spoon – used to separate solid particles from soup
6. Blending fork – used for testing the tenderness of meat, combining big cuts and particles of
meat and vegetables.
7. Rubber scraper – used for scraping off mixtures of butter, sugar and egg from the sides of
the mixing bowl.
8. Strainer – used for separating liquids from fine or solid food particles
9. Tongs – used for handling hot foods.
10. Measuring cups- used for measuring dry ingredients.
11. Measuring spoon- used for measuring dry and liquid ingredients which require a little
amount.
12. Liquid Measuring cup – used to measure liquid ingredients.

Activity: Name Me! Identify the following cooking tools.

1. 2. 3. 4.

5. 6. 7. 8.

Name: __________________________________ Grade & Section: ________________

Subject : COOKERY 10 Teacher: ____________________ Score: ________

Lesson : Quarter 1, Week 6

Activity Title : Fill Me In
Learning Target : Identify the sources, classification and composition of starch
Reference(s) : Technical-Vocational- Livelihood HOME ECONOMICS
Cookery manual pp. 84 – 87

Sources of Starch
The parts of plants that store most starch are seeds, roots and tubers. Thus, the most common
sources of food starch are:
 Cereal grains, including corn, wheat. Rice grain, sorghum, and oats.
 Legumes; and
 Roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava plant
( marketed as tapioca)
Common Source of Manufactured Food Starch
 Corn
 Potato
 Tapioca (cassava)
Classification of Starch
 Native or natural starch refers to the starches as originally derived from its plant source.
 Modified starch – altered physically or chemically, to modify one or more of its key
chemicals
 Purified starch may be separated from grains and tubers by a process called wet milling.
Starch Composition and Structure
Starch is polysaccharide made up of hundreds or even thousands of glucose molecules
joined together. The molecules of starch are two general types, called fractions: amylose and
amylopectin.
 Amylose is a long chain-like molecule, sometimes called the linear fraction.
 Amylopectin has a highly branched, bushy type of structure, very different from the
long, string-like molecules of amylose.
Starch Properties
Gelatinization Dextrinization
Viscosity Hydrolysis
Retrogadation Syneresis
Fill Me In

Fill in the blanks with the correct word or phrase.

1. Starches that have been altered physically or chemically is __________________.
2. Purified starch may be separated from grains and tubers by a process called
________________________.
3. Starch is _________________________ made up of hundreds of glucose molecules.
4. Amylopectin has a highly branched, ________________ _____ of structure.
5. Native or ______________ _________ refers to the starches as originally derived from
its plant source.
6. Cassava starch is also called ______________
7. _______ starch is from corn.
8. A long chain-like molecule is _________________
Name: __________________________________ Grade & Section: ________________
Subject : COOKERY 10 Teacher: ____________________ Score: ________

Lesson : Quarter 1, Week 7-8

Activity Title : Let’s Do It!
Learning Target : Cook starch and cereal dishes
Reference(s) : Technical-Vocational- Livelihood HOME ECONOMICS
Cookery manual pp. 84 – 87

Plating and Presenting Pasta and Starch Dishes

Pasta Dishes

Starchy Dishes

LET’s Do IT!
Prepare starch and pasta dishes at home. Make a video or take pictures while performing the
different ways of cooking pasta/starch with good plating.