Quarter 1 - Module 1: Cookery 10

10 TLE Quarter 1 – Module 1: Cookery 10

TLE Grade 10 Self-Learning Module (SLM) Quarter 1 – Module 1: Perform Mise ‘en Place (Egg Dishes) First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Development Team of the Module Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro, Sandee Annie L. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura, Narda U. Kasan, Alma Adelma P. Bustamante, Michael C. Jumuad Editors (Language/Social Content): Dr. Rachellee T. Amando Reviewers: Dr. Belinda L. Distor Illustrator: Geunicar A. Perez, MAELT Layout Artist: Geunicar A. Perez, MAELT Cover Art Designer: Ian Caesar E. Frondoza Management Team: Allan G. Farnazo, CESO IV – Regional Director Fiel Y. Almendra, CESO V – Assistant Regional Director Concepcion F. Balawag, CESO V - Schools Division Superintendent Edgar S. Sumapal - Assistant Schools Division Superintendent Gilbert B. Barrera – Chief, CLMD Arturo D. Tingson Jr. – REPS, LRMS Peter Van C. Ang-ug – REPS, ADM Gilda Orendain – REPS, EPP/TLE Pancho G. Balawag, Ed. D - CID Chief Engr. Reynaldo SE Villan - EPS In Charge of LRMS Vivencio O. Aniñon, Ed.D - Division ADM Coordinator Dr. Belinda L. Distor – EPS, EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region Office Address: Telefax: E-mail Address:

Regional Center, Brgy. Carpenter Hill, City of Koronadal (083) 2288825/ (083) 2281893 [email protected]

11 TLE Quarter 1 – Module 1: Perform Mise ‘en Place (Egg Dishes)

Introductory Message For the facilitator: Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery! This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module:

Focus on what the learners can do rather than what he/she cannot do and build on his/her strengths.

As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module.

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For the learner: Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery! The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies and skills at your own pace and time. Your academic success lies in your own hands! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons: What I Need to Know

This will give you an idea of the skills or competencies you are expected to learn in the module.

What I Know

This part includes an activity that aims to check what you already know about the lesson to take. If you get all the answers correct (100%), you may decide to skip this module.

What’s In

This is a brief drill or review to help you link the current lesson with the previous one.

What’s New

In this portion, the new lesson will be introduced to you in various ways such as a story, a song, a poem, a problem opener, an activity or a situation.

What is It

This section provides a brief discussion of the lesson. This aims to help you discover and understand new concepts and skills.

What’s More

This comprises activities for independent practice to solidify your understanding and skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module.

What I Have Learned

This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson.

What I Can Do

This section provides an activity which will help you transfer your new knowledge or skill into real life situations or concerns.

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Assessment

This is a task which aims to evaluate your level of mastery in achieving the learning competency.

Additional Activities

In this portion, another activity will be given to you to enrich your knowledge or skill of the lesson learned. This also tends retention of learned concepts.

Answer Key

This contains answers to all activities in the module.

At the end of this module you will also find:

References

This is a list of all sources used in developing this module.

The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it!

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What I Need to Know This module was designed and written with you in mind. It is here to help you master the Perform Mise ‘en Place. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using.

The module covers the lesson namely: 

Learning Outcome 1: Perform Mise ‘en Place (Egg Dishes)

After going through this module, you are expected to:

1. Identify an egg’s components and its nutritive value; 2. identify and prepare ingredients according to standard recipes;

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What I Know As part of your initial activity, you will be challenged to dig deeper on your knowledge and previous experiences on the topic. Pre-Test Directions: Choose the letter of the best answer. Write your answer in your activity notebook. _____1.Which of the following vitamins is found in eggs? a. B1 b. D c. C d. K _____2.It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. a. Chalaza c. Shell d. Germinal disc e. Yolk ____3. This is the entrance of the latebra, the channel leading to the center of the yolk. a. Chalaza b. Shell c. Germinal disc d. Yolk _____4. Quality fresh egg can be selected in terms of: a. size b. grading c. size and grading d. none of these _____5. How can identify if the egg you bought is in good quality? a. the shell is clean, unbroken b. the shell is dirty. c. the egg white is watery d. the egg yolk have embryonic development

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Lesson

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Cookery: Perform Mise ‘en Place

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. 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.

What’s New After all the questions have answered, it is time to gain new learning. Ready, set, and learn! Activity 1 Say something Direction: Analyze the picture below and answer the guide questions given.

Guide questions 1. How will you describe the egg in the picture? __________________________________________________________________ 2. What nutritional value can you get from egg? __________________________________________________________________ __________________________________________________________________ 3. Have tried cooking egg dishes? What egg dishes did you prepare? 7

__________________________________________________________________ __________________________________________________________________ 4. In selecting quality fresh, why do you need to consider the size and grade of an egg as one of the ingredients of our dish?

What is It

PHYSICAL STRUCTURE AND COMPOSITION OF EGG We normally distinguish 3parts of an egg, the shell, the egg white, and the egg yolk, but a closer scrutiny reveals more detailed components of an egg. Shell Thick Albumen

Thin Albumen

Yolk Germinal Disc Vitelline ( Yolk ) Membrane

Inner Shell Membrane Outer Shell Membrane

Chalaza Air Cell

1. Shell. The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size. 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%. 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. 5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center of the yolk. 8

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. 7. Yolk. the yellow to yellow- orange portion makes up about33% of the liquid weight of the egg NUTRITIVE VALUE OF 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 – large supplies 75 calories 3. Vitamins Vitamin A Vitamin B- Complex

Vitamin D Vitamin E

4. Minerals Phosphorus Zinc Folate – important for the prevention of birth defects and heart disease for the elderly 5. Omega 3 polyunsaturated fatty acids 6. Lutein – reduces cataracts EGG QUALITY Egg quality has two general components: shell quality (exterior quality) and interior egg 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. Exterior Quality –shell quality based on shell cleanliness, shell soundness, shell texture, shell shape. 9

Interior Quality- based on the relative viscosity of the albumen freedom from foreign matters in the albumen, shape and firmness of the yolk and freedom from yolk defects. Egg Size The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large, and Extra Large are the sizes commonly available.

Characteristics of fresh Eggs 1. 2. 3. 4. 5.

The shell is white, thick, and rough The air cell is regular. The egg white is clear, firm and thick. It sinks when placed in water. The yolk is round, firm, well-centered and free from defects.

What’s More Are you learning? Let us now check your understanding.

Activity 2 Look at me Direction: Identify and label the components of Egg. Write your answer in your activity notebook.

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Activity 3: Nutrient Word Search Direction: Circle the names of the nutritive value of an egg from the word list in the letter grid below. To find them all you will have to in every directions including backward and diagonal. Good Luck!

VITAMINS

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LUTEIN

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MINERALS

PROTEIN

Activity 4: THINK AND WRITE Direction: Identify the size of an egg and select your answer inside the box. Write your answer in your activity notebook. JUMBO

1.

EXTRA LARGE

2.

MEDIUM

3.

SMALL

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PEEWEE

5.

Activity 5: Situational Analysis Edna is cooking eggs for breakfast. How can she choose fresh eggs? Direction: Put a check (/) to the correct answers and a cross (x) before the wrong ones. _____1. Rough shell _____2.Sink in water ____3. Dirty shell ____4.Firm Yolk ____5.Watery white

What I Have Learned You did a great job in the previous activities! Now, it is time to process what you have learned from the lesson. Direction: Now that you are about to complete this module, Im sure you may now able to write your reflections by answering the sentence given below.

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1. The things I found interesting are…

2. Today, I learned that…

What I Can Do Let us now transfer your learning into real life situation. Direction: You will crack an egg and identify the parts. You will be rated using the rubric given below. 1. 2. 3. 4. 5.

Yolk Thick albumen Thin Albumen Chalaza Germinal Disk

Score 5 4 3 2 1

Identified Identified Identified Identified Identified

5 4 3 2 1

Criteria parts of the egg. parts of the egg. parts of the egg. parts of the egg. part of the egg.

Assessment FIX ME Direction: Identify the egg composition by arranging the scramble letters. Write your answer in the activity sheet. 1.UMNALBE

It also called egg white, accounts for most of an egg‘s liquid weight, about 67%.

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2.AACHLAZ

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.

3.LELHS

The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size

4. OKLY

The yellow to yellow- orange portion makes up about33% of the liquid weight of the egg

5.IAR LELC

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.

B.MATCHING TYPE Direction: Match Column A with Column B. Choose the letter of the correct and write your answer in your activity notebook. COLUMN A 1. Firmness of the yolk and freedom from yolk defects.

COLUMN a. Grading

2. Shell cleanliness, shell soundness, shell texture, shell shape.

b. Peewee

3. A quality control used to classify eggs for exterior and interior quality.

c. Interior quality

B

4. Jumbo, Extra Large, Large, Medium, Small and d. Egg size Peewee. Medium, Large, and Extra Large are the commonly available 5.The smallest size of the egg available in the e. Exterior quality commonly available. f. Quality control C.TRUE OR FALSE Direction: Write letter T if the statement is correct and F it is incorrect. _____1.The shell is white, thick, and rough _____2.The air cell is irregular. _____3.Egg is rich in vitamins and minerals except vitamin C. _____4.The yolk is round, soft, well-centered and free from defects _____5.Good quality eggs can be selected in terms of size and grading.

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Additional Activities Directions: Make a Portfolio/ Compilation of pictures with illustration showing the qualities of a fresh egg in terms of egg size and grading. Your output will be rated using the scoring rubric below: SCORE

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CRITERIA Compiled pictures properly and illustrate the qualities of a fresh egg in terms of egg size and grading in a very attractive manner. Compiled pictures properly and illustrate the qualities of a fresh egg in terms of egg size and grading in an attractive manner.

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Compiled pictures properly and illustrate the qualities of a fresh egg in terms of egg size and grading in a less attractive manner.

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Improperly compiled pictures but were not able to illustrate the qualities of a fresh egg in terms of egg size and grading in disorderly manner.

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16 B. True or False

Activity 4

1. T 2.F 3.T 4.F 5.T

THINK AND WRITE 1.Jumbo 2.Large 3. Extra Large 4.Peewee 5.Small

B. Matching Type

Activity 5

1.c 2.e 3.a 4.d 5.b

Situational Analysis 1. / 2. / 3X 4/ 5X

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1. ALBUMEN

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Post Test

A. Fix Me

Pre-test: 1.b 2.c 3.c 4.c 5.a

Answer Key

References K-12 Basic Education Curriculum Technology and Livelihood Education Cookery Cookery Learning Module www.culinarylore.com

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Disclaimer This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with the primary objective of preparing for and addressing the new normal. Contents of this module were based on DepEd’s Most Essential Learning Competencies (MELC). This is a supplementary material to be used by all learners of Region XII in all public schools beginning SY 2020-2021. The process of LR development was observed in the production of this module. This is version 1.0. We highly encourage feedback, comments, and recommendations. For inquiries or feedback, please write or call: Department of Education – SOCCSKSARGEN Learning Resource Management System (LRMS) Regional Center, Brgy. Carpenter Hill, City of Koronadal Telefax No.: (083) 2288825/ (083) 2281893 Email Address: [email protected]

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