Q1_WEEK 1_LO1 PERFORM MISE EN PLACE.pptx

COOKERY 10_Quarter 1_WEEK 1 PREPARE EGG DISHES LEARNING OUTCOME 1: PERFORM MISE EN PLACE

1. TLE – HOME ECONOMICS QUARTER 1 MODULE 1: EGG DISHES M ARISSA C. COLLADO Subject Teacher

2. D IAGNOSTIC TEST

3. OBJECTIVES LO 1. Perform mise en place TLE_HECK10ED-Ia-1 1.2. Identify an egg’s components and its nutritive value. - Illustrate the physical structure and composition of eggs. - Value the importance of egg products. - Motivate the interest towards the characteristics of quality fresh eggs

4. E _ _ Let the learner guess the word based on the given definition in each number. This came from various birds such as goose, duck, emu, ostrich, and quail. 2 . B _ _ om It is the natural coating or covering on the eggshell that seals the eggshell pores .

5. 3. _ h_l _ It is the outer covering of an egg. 4. A_b _ _ e_ It is the other term for egg white. “Albus” – Latin word for “white” 5. Ch_ _ a_a An opaque ropes that holds the yolk in the center of the egg.

6. i -LABEL mo Besh ! ACTIVITY 1 Yolk Shell Albumen Chalaza Inner Membrane Outer Membrane Air Cell Vitelline Membrane

7. C OMPONENTS OF AN EGG

8. EGG SHELL INNER MEMBRANE AIR CELL OUTER MEMBRANE

9. ALBUMEN YOLK CHALAZA

10. Hanapin mo Besh ! ACTIVITY 2

11. How can eggs help your body to be healthy?

12. NUTRITIONAL VALUE OF EGG 1. Protein – 12.5 % 2. Vitamins except Vitamin C 3. Minerals ( phosphorus, required for bone health and iodine, required to make the thyroid hormone) 4. Fat (11.2% Yolk, 0.05%-Albumen) 5. Cholesterol Carbohydrate and Dietary Fiber

13. CHARACTERISTICS OF QUALITY FRESH EGG It should be clean, uniform in size and sound shelled. It should be plain, free from stain, odor or feces. Shell should be rough, chalky, and unbroken. It should sink in water.

14. CHARACTERISTICS OF QUALITY FRESH EGG It should have firm, round and well-centered yolk. It should have light and thick white part. It has a small air cell (less than 5 mm deep).

15. Tips in buying eggs: Choose the type desired and know the best quality for each type. Determining fresh eggs S niff Test Water Test Candling

16. Tips in buying eggs: Determining fresh eggs Egg Candler Breaking

17. Tips in buying eggs: 3 . Egg Grading A. Exterior Grading B. Egg Sizing

18. FRESH EGG MARKET FORMS OF EGG FROZEN EGG DRIED EGG

19. U SES OF EGG IN CULINARY 1. EGG AS BINDER It hold ingredients together as it cooks.

20. U SES OF EGG IN CULINARY 2. Egg as Coating Egg wash gives of a bronzed and glossy sheen when baked.

21. U SES OF EGG IN CULINARY 3. Egg as Enricher It gives additional additional nutritional value to dishes.

22. U SES OF EGG IN CULINARY 4. Egg as Emulsifier It has the ability to hold on to water and oil which usually does not mix.

23. U SES OF EGG IN CULINARY 5. Egg as Garnish It does not only add color and appeal but also as additional source of protein.

24. U SES OF EGG IN CULINARY 6. Egg as Thickener It activate the coagulative property of egg to achieve thick consistency.

25. U SES OF EGG IN CULINARY 7. Egg as Leavening Agent It incorporates air during whipping traps air bubbles which make the foam double in size.

26. Yolk Moisturizer First Aid Hangover Cure Water for the plants Leather Cleaner Hair Conditioner Homemade Glue Great facial cleanser

27. Tips on how to store handle eggs Store as 45 F or below Store in closed container Store away from strong odors. Refrigerate leftover egg dishes in shallow containers. Do not allow drippings to contaminate eggs. Storage

28. Tips on how to store handle eggs Keep refrigerated before and after cooking. Keep everything clean Use only clean, not cracked eggs. Cook thoroughly. Wash container used for egg thoroughly. Use egg separator. Preparation/Cooking

29. Tips on how to store handle eggs Serve promptly after cooking. Keep cold food and hot food hot. Use ice or cold packs when transporting. Avoid eating raw eggs or food that contain raw eggs. Service/Transport

30. EGG DISHES H AM AND CHEESE FRITTATA BITTER GOURD OMELETTE DEVILLED EGG

31. INGREDIENTS H AM AND CHEESE FRITTATA IS AN EXAMPLE OF AN OMELETTE EGG HAM CHEESE ONION AND GARLIC SALT PEPPER, OIL EVAPORATED MILK