Q1_WEEK 2-3_L02 PREPARE AND COOK EGG DISHES.pptx

COOKERY 10_QUARTER1_WEEK 2-3_LO2 PREPARE EGG DISHES

1. TLE – HOME ECONOMICS QUARTER 1 MODULE 2 : Prepare Egg Dishes M ARISSA C. COLLADO Subject Teacher

2. OBJECTIVES Cite the different ingredients used in egg dishes. Determine the contribution of each ingredients to egg dishes. Detail the importance of proper measurement of ingredients.

3. A_om _ Let the learner guess the word based on the given definition in each number. A distinctive, pervasive and usually pleasant or savory smell. 2 . H_ _ b_ A plant or plant part valued for its medicinal, savory or aromatic qualities. .

4. 3. _ p_ c_ _ Used to season or flavor foods. 4. _ _ g_r It is a sweetener for food. 5. _ _al_ It is added to egg dishes for taste as unseasoned eggs taste bland.

5. Ingredients for Egg Dishes

6. Ingredients for Egg Dishes It is added to egg dishes for taste as unseasoned eggs taste bland . SALT

7. Ingredients for Egg Dishes Sweetener for food. Flan Meringue SUGAR

8. Ingredients for Egg Dishes It is used for frying. Butter, Olive Oil, Sesame Oil OIL

9. Ingredients for Egg Dishes A plant or plant parts valued for its medicinal, savory or aromatic qualities. HERBS

10. Ingredients for Egg Dishes Vegetable products used to season or flavor food SPICES

11. Ingredients for Egg Dishes It provides beneficial protein and vitamins needed for muscle development. MEAT

12. Ingredients for Egg Dishes It provides beneficial dietary fiber, vitamins and minerals for proper nutrition and digestion. VEGETABLES

13. Ingredients for Egg Dishes It is used to improve and extend an egg dish to somethings more delightful, healthy and flavorful. OTHER INGREDIENTS

14. VARITIES OF EGG DISHES Cooked Egg in a Shell Cooked Egg without Shell

15. BOILED EGG Coddle Egg 30 sec. Soft-Cooked 3-4 mins. Medium-Cooked 5-7 mins. Hard-Cooked 10- 15 mins.

16. BOILED EGG

17. VARIETY OF EGG DISHES BALUT A steamed fertilized duck egg containing a partially developed duck embryo, it is commonly sold as street food in the Philippines.

18. FRIED EGG 1. SUNNY SIDE UP Cook slowly without flipping until white is completely set but yolk is still soft and yellow.

19. FRIED EGG 2. BASTED EGG Do not flip. Add a few drops of water to pan and cover to steam cook the top.

20. FRIED EGG 3. OVER EASY Fry and flip over. Cook just until the white is just set but the yolk is still liquid.

21. FRIED EGG 4. OVER MEDIUM Fry and flip over. Cook until the yolk is partially set.

22. FRIED EGG 4. OVER HARD Fry and flip over. Cook until the yolk is completely set.

23. VARIETY OF EGG DISHES SCRAMBLED EGG Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.

24. VARIETY OF EGG DISHES OMELET/OMELETTE A dish made from beaten eggs quickly cooked with butter or oil, but not further stirred while cooking, in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.

25. VARIETY OF EGG DISHES CENTURY EGG An appetizer in Chinese cuisine made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.

26. VARIETY OF EGG DISHES DEVILLED EGG Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard, and seasonings and then mounded or piped into the white of the boiled egg

27. VARIETY OF EGG DISHES EGG BENEDICTS Poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce.

28. VARIETY OF EGG DISHES EGG CURRY A spicy dish made with boiled eggs, tomatoes, and fried onions and normally eaten with bread or rotis.

29. VARIETY OF EGG DISHES EGG DROP SOUP A Chinese soup of wispy beaten eggs in boiled chicken broth.

30. VARIETY OF EGG DISHES FRITTATA An Italian egg-based dish similarly to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

31. VARIETY OF EGG DISHES HANGTOWN FRY A type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs and fried together.

32. VARIETY OF EGG DISHES HUEVOS RANCHEROS Eggs either poached in salsa or fried, served on top of corn tortillas and frijoles. Toppings may include avocado slices, melted cheese, sour cream, cilantro, etc.

33. VARIETY OF EGG DISHES KURO TAMAGO Black boiled egg, cooked in sulphur rich hot spring.

34. VARIETY OF EGG DISHES PICKLED EGG Typically hard boiled eggs that are cured in vinegar or brine. This was originally done like many foods in a way to preserve the food so that it could be eaten months later.

35. VARIETY OF EGG DISHES POACHED EGG An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher"

36. VARIETY OF EGG DISHES RAFANATA A type of omelette usually made with eggs, horseradish, and cheese.

37. VARIETY OF EGG DISHES SALTED EGG Originated in China, it is a duck egg pickled in salt water brine. given it a unique flavor and texture when cooked, with the whites becomes salty with a little snappier texture and the yolk has a peanut-butter-like creamy texture

38. VARIETY OF EGG DISHES SCOTCH EGG A hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

39. W RITTEN WORKS # 2

40. W RITTEN WORKS # 2

41. PERFORMANCE TASK NO.1

42. PERFORMANCE TASK NO.1 RECIPE WRITING