LAS 2.pptx Cookery 10 Presentation ...Quarter 1

Cookery 10 Presentation ...Quarter 1

1. Technology and Livelihood Education COOKERY 10 Maam ’ Lorlie Topular Busmente TLE Teacher

2. Quarter 1 LO 2. PREPARED EGG DISHES

3.   We hope that through this LAS, you will experience meaningful learning and gain deep understanding of the relevant competencies in cleaning, sanitizing and Store Kitchen Tools and Equipment. You can do it guys! I. INTRODUCTORY CONCEPT

4. Identify the market forms of eggs. II. LEARNING SKILLS FROM THE MELCs

5. III. ACTIVITIES Activity 1. Reading Information: Direction: Read and understand the Lesson Information. INFORMATION SHEET DIFFERENT MARKET FORMS OF EGG

6. DIFFERENT MARKET FORMS OF EGG 1 . Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36 pieces.

7. DIFFERENT MARKET FORMS OF EGG 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.

8. DIFFERENT MARKET FORMS OF EGG 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.

9. 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.

10. 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.

11. Products containing egg yolk usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing. They are packed in 30-lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.

12. 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.

13.   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.

14. Activity 2. Identification Direction: Identify the pictures below. 1. ______________________ 2. ________________________ 3. _________________________

15. Activity 3. What I Have Learned? Self-Check!   Fill in the blanks Direction: Fill the blanks with the missing word/s to complete the thought.   Eggs are also sold in several processed forms:________ or fluid whole eggs (which sometimes includes a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks. ____________ eggs are used in preparations such as _____________, 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. _______________ products on the other hand are used as ____________ by food processors. Products containing _____________ usually have salt, sugar or corn syrup added to prevent ________________ or increased ________ during ____________. They are packed in 30-lB.______________ and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.

16. V. ANSWER KEY Activity 1. 1. dried eggs 2. fresh eggs 3. frozen eggs Evaluation 1. bulk 6. egg yolk 2. pasteurized 7. gelation 3. salad dressing 8. viscosity 4. frozen eggs 9. freezing 5. ingredients 10. containers

17. VI. REFERENCES Department of Education Republic of the PhilippinesTechnical -Vocational-Livelihood Home EconomicsTeacher’s Guide Module 2 of 2   2. Department of Education Republic of the Philippine Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2 of 2

18. TLE – Cookery 10 Quarter 1 – LAS 2 Parallel Test   Name of Student: __________________ Grade Level & Section: ___________Date:_________   Test I: Enumeration (3 items) Direction: Enumerate the market forms of eggs   Test II: Multiple choice (5 items) Direction: Read each item carefully, write the letter of the correct answer on your answer sheet. 1. This market forms of eggs are made of high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. a. fresh eggs b. frozen eggs c. dried eggs   2. Which of the following market form of egg may be purchased individually, by dozen or in trays of 36 pieces? a. fresh eggs b. frozen eggs c. dried eggs

19. 3. This market forms of eggs are used primarily as ingredients in food industry. They are not commonly sold directly to consumers. a. fresh eggs b. frozen eggs c. dried eggs   4. __________ are pasteurized and must be thawed before use. a. fresh eggs b. frozen eggs c. dried eggs   5. _________ are seldom used. Their whites are used for preparing meringue a. fresh eggs b. frozen eggs c. dried eggs

20. Key to Correction:   Test I 1. fresh eggs 2. frozen eggs 3. dried eggs Test II 1. B 2. A 3. C 4. B 5. C