LM-Cookery
 
Grade 10
4
Introduction
Technology and Livelihood Education (TLE) is one nomenclature in theimplementation of the K to 12
Basic Education Program (BEP). It iscomposed of four components, namely, Agri-Fishery Arts, Home
Economics,Industrial Arts and Information and Communication Technology. In thislearning material,
the focus is on a course in Home Economics
 –
 Cookery
.
 The course provides varied and relevant activities and opportunities todetermine your understanding
of the key concepts and to demonstrate corecompetencies as prescribed in TESDA Training
Regulation in Cookery. Thus,it aims to provide quality service to target clients alongside of
assessingyourself as to the aspects of business that you may consider to strengthenand become part
of the food provider sector.The world of work today presents a picture of available jobs that aregetting
scarcer each year. To address this reality, the Department ofEducation is stretching
its available resources, prioritizing needs, anddeveloping sustainable programs to lead and to prepare
the young minds asfuture skillful chef or any related job. The department further believes that it isin
honing the skills that the learner can have an edge over other job seekers.DepEd endeavors to equip
the learners with the appropriate knowledge,attitudes, values and skills necessary to become
productive citizen of oursociety.This learn
er‘s
 material is specifically crafted to focus on the differentactivities that will assess your level in terms of
skills and knowledgenecessary to get a Certificate of Competency and/or National Certification.This
learn
er‘s
 material will surely make you a certified food provider.
 HOW TO USE THIS LEARNER’S MATERIAL?

Here are some reminders on how to use this material.

1. Answer the diagnostic assessment before you proceed to the different activities. The
diagnostic assessment determines how much you know about the lessons and
identifies the areas you ought to learn more. Your teacher will check and analyze
your score to determine your learning needs.
2. This learner‘s material contains relevant information and activities. Go over each
activity carefully. If you encounter difficulties, do not hesitate to consult your teacher for
assistance. Do not skip any topic unless you are told to do so. REMEMBER that each
activity is a preparation for the succeeding activities.
3. For every lesson/learning outcomes, perform the enhancement activities to enrich the
knowledge and skills.
4. After successfully finished the tasks, answer the post-test to be given by your teacher.
Your score will be analyzed and will be used by your teacher for the computation of
your grades.
5. Lastly, DO NOT marks the learner‘s material in any way.
LESSON 1 PREPARE EGG DISHES
Overview

In cookery, egg refers to poultry or fowl products. The versatility of

eggs is evident in its presence in numerous food items. Eggs may be eaten
cooked in its shell, fried or poached or may be combined with other
ingredients to produce another dish. In baking, egg acts both as an
emulsifier and leavener.
The egg‘s protective coating or mucin layer which aids in the
maintenance of its freshness by covering the small holes in the shell is called
bloom. Bloom is removed during washing so it is not advisable to wash eggs
prior to storage unless it is very dirty. Removal of the mucin layer will expose
the holes making the egg susceptible to bacterial penetration and
dehydration, thus hastening deterioration of its quality.
Eggs are produced commercially in farms with a few hundred
laying chickens, or in large laying complexes with thousands of layers.
Small and micro-sized backyard poultry either in small poultry cages or as
free range chicken are also producing eggs. Egg is indeed a convenient
food for any meal in and out of the house.

Learning Outcome 1 Perform Mise’en Place

At the end of the lesson, you are expected to:

 1. identify tools, utensils and equipment needed in egg preparation;
2. clean, sanitize and prepare tools, utensils and equipment needed
in preparing egg dishes;
3. identify egg components and its nutritive value; and
4. identify and prepare ingredients according to standard recipe.

In the preparation of egg dishes, the first consideration is to identify

the needed tools and equipment and how to clean and sanitize them after
each use.

Tools, Utensils and Equipment Needed In Egg Preparation

Kitchen Tools

1. Channel Knife – a small hand tool used generally in decorative

works such as making garnishes.
2. Colander – a perforated bowl of varying sizes made of stainless
steel, aluminum or plastic, used to drain, wash or cook ingredients
from liquid.
3. Offset spatula – a broad – bladed implement bent to keep the hand
off hot surfaces. It is used for turning and lifting eggs, pan cakes, and
meats on griddles, grills, sheet pans, and the likes and also used to
scrape and clean griddles.
4. Pastry Brush – a small implement used to brush the surface
of unbaked pastries or cookies with egg white, egg yolk or
glaze.
5. Rubber spatula or scraper – a broad flexible plastic or rubber scraper,
that is rectangular in shape with a curve on one side. It is used to
scrape off all the contents of bowls and pans from the sides and fold
in beaten eggs in batter or whipped cream.
6. Sieve – a screen – type mesh supported by a round metal frame used
for sifting dry ingredients like starch and flour.
7. Spoons: solid, slotted and perforated – large stainless spoons
holding about 3 ounces used for mixing, stirring, and serving. Slotted
and perforated spoons are large, long-handled spoons with holes in
the bowl used to remove larger solid particles from liquids.
8. Wire whip or Whisk – a device with loops of stainless steel wire
fastened to a handle. It is used for blending, mixing, whipping eggs or
batter, and for blending gravies, sauces, and soups.

Kitchen Utensils
1. Egg Poacher – A miniature Bain Marie with an upper dish containing
indentations each sized to hold an egg or contains separate device
for poaching.
2. Omelet Pan – a heavy-based frying usually of cast iron or copper,
 with rounded sloping sides used exclusively for omelets and never
washed after used but cleaned with absorbent paper.
3. Measuring cup- a kitchen utensil used for measuring liquid or bulk
solid cooking ingredients such as flour and sugar
4. Measuring spoon- used to measure an amount of an ingredient, either
liquid or dry, when cooking. Measuring spoons may be made of
plastic, metal, and other materials.
5. Sauce pan- deep cooking pan with a handle used primarily for cooking
sauce.
 6. Mixing bowl - these containers have smooth, rounded interior
surfaces with no creases to retain some mixture and is used for
mixing ingredients.

Kitchen Equipment
1. Oven - a chamber or compartment used for cooking, baking,
heating, or drying.
2. Electric mixer - A hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream,
batters and egg whites, and sugar.
3. Refrigerator - a kitchen appliance where you store food at a
cool temperature.

Physical Structure and Composition of Eggs

We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg
yolk, but a closer scrutiny reveals a much more detailed structure of an egg.
Structure
1. Shell. The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its
total weight depending on egg size. The shell is the egg‘s first line of defense
against bacterial contamination.The shell is produced by the shell gland (uterus)
of the oviduct, and has an outer coating, the bloom or cuticle. The cuticle somewhat
seals the pores and is useful in reducing moisture losses and in preventing bacterial
penetration of the egg shell.
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 egg. When an egg is first
laid, it is warm. As it cools, the contents contract and the inner shell
membrane separate from the outer shell membrane to form the air cell.
3. Albumen/Egg white. Albumen, also called egg white, accounts for most of
an egg‘s liquid weight, about 67%. This is produced by the oviduct and
consists of four alternating layers of thick and thin consistencies. From the
yolk outward, they are designated as the inner thick or chalaziferous white,
the inner thin white, the outer thick white and the outer thin white. The outer
thin white is a narrow fluid layer next to the shell membrane. The outer thick
white is a gel that forms the center of the albumen. The inner thin white is a
fluid layer located next to the yolk. The inner thick white (chalasiferous
layer) is a dense, matted, fibrous capsule terminates on each end in the
chalazae, which are twisted in opposite directions and serve to keep the yolk
centered.
4. Chalaza. This is the ropey strands of egg white at both sides of the egg, which
anchor the yolk in place in the center of the thick white. They are sometimes
mistaken for egg imperfections or beginning embryos, which of course they are
not. The twist in the chalaza is meant to keep the germinal disc always on top
whichever way the egg may turn. The more prominent the chalazae the fresher is
the egg.
5. Germinal Disc. This is the entrance of the latebra, the channel leading to the
center of the yolk. The germinal disc is barely noticeable as a slight depression on
the surface of the yolk. When the egg is fertilized, sperm enter by way of the
germinal disc, travel to the center and a chick embryo starts to form. Since table
eggs are not fertilized, this is not as easy to recognize as when the egg is fertilized.
6. Membranes. There are two kinds of membranes, one just under the shell and the
other covering the yolk. These are the shell membrane and the vitelline
membrane. Just inside the shell are two shell membranes, inner and outer. The air
cell formed due to the contraction of egg as it cools, is found between the two
layers of this shell membrane. The outer membrane sticks to the shell while the
inner membrane sticks to the albumen. During storage, the egg losses water by
evaporation, causing the air cell to enlarge. The vitelline membrane is the covering
that protects the yolk from breaking. The vitelline membrane is weakest at the
germinal disc and tends to become more fragile as the egg ages. Every cook has
experienced that the yolk of eggs that are no longer fresh easily break.
7. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid
weight of the egg. The egg yolk is formed in the ovary. On the surface of the yolk, there
is a small white spot about 2 mm in diameter. This is the germinal disc and it is present
even if the egg is infertile. In infertile eggs, the germinal disc contains the genetic
material from the hen only but when fertilized, it contains the zygote that will eventually
develop into a chick. The yolk material serves as a food source for embryonic
development. It contains all the fat in the egg and a little less than half of the protein.
The main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin
which is high in phosphorus and has antioxidant properties, and livetin which is high in
sulfur.
Egg quality
Egg quality has two general components: shell quality (exterior
quality) and interior egg quality. Interior egg quality has direct bearing on the
functional properties of eggs while shell quality has direct influence on
microbiological quality.
Egg Grading. Grading is a form of quality control used to classify eggs
for exterior and interior quality. In the Philippines, the grade
designations are A, B, C, and D.
Egg Size. Several factors influence the size of the egg: breed, age of
hen, weight, feed and environmental factors. Native chickens have
much smaller eggs than commercial breeds. Some commercial breeds
have bigger eggs than others. Of the same breed, new layers tend to
have smaller eggs compared to older hens. Pullets that are
significantly underweight at sexual maturity will also produce small
eggs. Better fed hens lay larger eggs than underfed ones. The
environmental factors that lead to smaller eggs are heat, stress and
overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium, Small
and Peewee. Medium, Large, and Extra Large are the sizes commonly
available.

Egg Size Classification

Extra
Size Jumbo Large Medium Small Peewee
large
Weight of 12
eggs in grams 840 756 672 588 504 420
Average
weight per egg 70 63 56 49 42 35
in grams
Learning Outcome 2 Prepare and Cook Egg Dishes

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 30-
lB.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.

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 0C, yolk at 65-700C.
 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. Cooked and 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
 omelet
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 non-polar 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.

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. The egg proteins collect at the air/liquid interface of
the air bubble and undergo surface denaturation.
- If whole eggs or only egg yolks are used, the color becomes
pale yellow with continued beating; volume is increased (but
not as much as when only whites are used); no surface
denaturation occurs.
- With further beating of egg whites, liquid drains out, air
bubbles coalesce and foam breaks.
- The same changes occur when the foam is allowed to stand too
long.
- Maximum stability is reached at soft stage while maximum
volume attained is at stiff stage
- Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam
becomes whiter; soft peaks are formed when beater is lifted
C. stiff foam – peaks hold their shape; when bowl is tipped, it
holds, moist and glossy
D. dry – moistness and glossiness disappear; specks of egg
white are seen