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Cookery 10 Module 4 - Thank you
BSEd Mathematics (HOM-1)
JH Cerilles State College
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NOT
Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 1 - Module 4
Evaluate the Finished Product
Department of Education ● Republic of the Philippines
10
11
Government Property
NOT FOR SALE
Technology and Livelihood Education- Home Economics (Cookery) Grade 10 Alternative Delivery Mode
Quarter 1 - Module 4: Evaluating the Finished Product
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 royalty.
Borrowed materials (i., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book 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.
Published by the Department of Education – Division of Bukidnon
Development Team of the Module
Author: Janice Idul Tabanera Editors: Grace T. Palahang, PhD, Nanette D. Soriano, PhD Estrellita D. Bahalla Reviewers: Mary Jane R. Cardente, PhD Illustrator and Layout Artist: Janice Idul Tabanera
Management Team Chairperson: Randolph B. Tortola, PhD. , CESO IV Schools Division Superintendent
Co-Chairpersons:
Shambaeh A. Usman, PhD Assistant Schools Division Superintendent
Elbert R. Francisco, PhD Chief Education Supervisor, CID
Members Mary Jane R. Cardente, PhD, EPS in TLE Rejynne Mary L. Ruiz, PhD, LRMS Manager Jeny B. Timbal, PDO II Shella O. Bolasco, Division Librarian II
Printed in the Philippines by
Department of Education – Division of Bukidnon
Office Address: Fortich Street, Sumpong Malaybalay City Bukidnon Telefax: (088) 813- 3634
E-mail Address: bukidnon.gov
Website: depedbukidnon.net
####### TABLE OF CONTENTS
####### COVER PAGE
####### COPYRIGHT PAGE
####### TITLE PAGE
####### INTRODUCTORY MESSAGE
####### TABLE OF CONTENTS
Lesson 4: Evaluating the Finished Product 1
What I Need to Know 1
What I Know 2
What’s In: Activity No “Name game” 4 What’s New: Activity No “Score mo, Show mo” 5 What Is It: Evaluating the Finished Product 8 Activity No. 3 “Let’s Do It” What’s More: Activity No “My Project Plan 10 Activity No.4 “Fill Me Up” What I Have Learned: Activity No. 5 “Rubrics ko ‘to” 11 What I Can Do: Activity No “Recipe ko, Cook ko” 13
Summary 14 Assessment: (Post Test) Additional Activity: “4Cs” 15
Answer Key 17
References 18
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Icons of this Module
What I Need to This part contains learning objectives that Know are set for you to learn as you go along the module.
What I know This is an assessment as to your level of
knowledge to the subject matter at hand, meant specifically to gauge prior related Knowledge
What’s In
This part connects previous lesson with that of the current one.
What’s New An introduction of the new lesson through various activities, before it will be presented
to you
What Is It These are discussions of the activities as a way to deepen your discovery and under- standing of the concept.
What’s More These are follow-up activities that are in- tended for you to practice further in order to master the competencies.
What I Have Activities designed to process what you Learned have learned from the lesson
What I Can Do
These are tasks that are designed to show- case your skills and knowledge gained, and applied into real-life concerns and situations.
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:
- 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.
- Don’t forget to answer What I Know before moving on to the other activities included in the module.
- Read the instruction carefully before doing each task.
- Observe honesty and integrity in doing the tasks and checking your answers.
- Finish the task at hand before proceeding to the next.
- 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!
####### 1
What I Know
Pre-test
Multiple Choice.
Direction: Read the sentence carefully and choose the best letter of your answer. Write your answer on a separate sheet of paper.
- They start out like scrambled eggs, but when the eggs start to set, they are rolled over. a. boiled c. omelets b. fried d. poached
- The following are ingredients in making French omelet, except: a. clarified butter c. salt & pepper b. egg d. soy sauce
- Keeping potentially hazardous foods cold enough to prevent bacteria from growing a. cold storage c. dry storage b. close storage d. hot storage
- Eggs should be stored properly to prevent increase of __________; a. alkalinity & bacterial growth c. alkalinity & molds b. alkalinity & metabolism d. alkalinity & taste
- How long pickled egg can be stored? a. within 1 month c. within 3 months b. within 2 months d. within 4 months
- How many eggs is needed in cooking French omelet in the activity? a. 1 c. 3 b. 2 d. 4
- Why do we keep away eggs from strong odors? a. because it absorbs through the shell which are porous
b. because it absorbs through the yolk which is in the center c. because it absorbs through the chalaza which anchor the yolk in place d. because it absorbs through the membrane which protects the shell/ yolk
- Which will you consider in buying egg?
a. fragility c. quality b. price d. size
- How long fresh egg can be stored in the refrigerator?
a. 1 week c. 3 weeks b. 2 weeks d. 4 weeks
####### 2
- Why should eggs not washed before storing them?
a. It destroys the mineral-oil film that coats the shells. b. It destroys the egg whites. c. It destroys the chalaza. d. It destroys the yolk.
- What ingredient is added to the omelet during mixing that makes it lighter?
a. tablespoon of oil c. tablespoon of sugar b. tablespoon of salt d. tablespoon of water
- What ingredient is used to cover the pores of egg that delays its deteriorative changes, reduces mold penetration and retards spoilage? a. oil c. sugar b. salt d. water
- What kind of storage provides temperature enough to prevent bacteria from
growing? a. cold storage c. hot storage b. dry storage d. wet storage
- What tool/utensil is used in beating the egg in the French omelet activity?
a. fork c. wooden spoon b. spoon d. wire whip
- When storing egg yolks in the freezer, what ingredient should be added to prevent the yolks from becoming too thick and gelatinous over time? a. salt or pepper c. salt or vinegar b. salt or sugar d. salt or wine
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What’s In
Egg is one of the simplest yet complex ingredients in culinary world. A good source of protein can be served as main dish, appetizer, dessert and an important ingredient to many mouth-watering dishes. In the previous lesson you have learned the parts of egg, market forms, nutritive value, uses and functions of egg in food preparation, tools used in preparing egg dishes, preparing and cooking egg dishes and tips on how to present egg dishes attractively.
Notes to the Teacher
Practical application is necessary in order to have better and concrete learning of the skills. Laboratory, hands on activities and cooperative learning are some strategies to be done for this lesson.
Activity No. 1: “Name Game”
Direction: Name at least 5 parts an egg.
####### 4
What’s New
Activity No. 2: “Score Mo, Show Mo”
The rolled or French-style omelets start out like scrambled eggs, but when the eggs start to set, they are rolled over. A folded or American style omelet is prepared in the same manner, though it is often cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half. There are two other styles of omelets, both based upon a beaten mixture of eggs, cooked either over direct heat or in an oven
Prepare the necessary equipment.
Beat two or three eggs on a small bowl first until well-mixed. Do not whip until frothy. Season with salt and pepper. A tablespoon water may be added to make the omelet lighter.
Place an omelet pan over high heat.
When the pan is hot, add one tablespoon clarified butter to coat the inside of the pan. Give it a second to get hot.
Add eggs to the pan.
With one hand, vigorously shake the pan back and forth. At the same time, stir the eggs with a circular motion with the bottom side of the fork, but do not let the fork scrape the pan.
Tilt the handle up and shake the pan so the omelet slides to the opposite side.
####### 6
Tilt the handle up and shake the pan so the omelet slides to the opposite side.
For filled omelet, spoon the filling across the center of the egg.
Grasp the handle of the pan and tilt omelet into the plate so it inverts and keeps an oval shape.
(incredibleegg/recipe/basic-french-omelet/)
8
How to prepare Salted Egg (Itlog Maalat)
Direction: Prepare and make salted egg or “Itlog Maalat” individually using the given recipe. You may use cell phone or any gadgets you have to record/ video the procedure in doing the activity at home and send it to your Cookery teacher account. But if you don’t have any resources you must do it in school. Present your product in an artistic way. Your product and performance will be evaluated using the given rubric.
Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck eggs. Here in the Philippines they are also called ‘itlog na pula’ which means ‘red egg’ they are usually dyed in red or more like dark fuchsia. Salted eggs are can be added to other Filipino known delicacies like puto, bibingka, siopao to add more flavor. It can also be used for salads like the Ensaladang Pako (fern salad). Some Chinese also add salted eggs in their moon cakes, dumplings and congees. There are others ways of eating salted eggs like by simply tossing it with fresh tomatoes served with steaming hot rice.
(kawalingpinoy/salted-eggs/)
####### INGREDIENTS
US Customary - Metric
● 10-12 eggs - (fresh) - Make sure they have no cracks ● 1 cup salt ● 4-5 cups water
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
9
####### PROCEDURE
- In a pot, bring the water with the salt to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely.
- Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the jar making sure that all eggs are fully submerged.
- To keep the eggs from floating to the surface, put some water in a plastic bag and place this on top of the jar to push the eggs down.
- Close the lid of the jar and store it somewhere at room temperature for 3-4weeks.
- At the end of the third week, test one by putting it in a small pot, add water and bring it to boil. Boil for 10-12 minutes covered at low heat. If you are satisfied with the saltiness, then boil the rest. If not, then leave for another week.
- Mark the salted eggs and refrigerate up to a month.
What’s More
Activity No “My Project Plan” Direction: Make a Project Plan of “Itlog Maalat”. Use one long bondpaper.
Name of recipe Name ___________________ Date Started________ Year & Section____________ Date Finished ______
I. Objective__________________________________________________ II. Tools/Utensils/Equipment Needed:___________________________________ III. Ingredients & Procedures:
Quantity Quality Ingredient/Description Cost Unit cost
Total: Procedure: 1.____________________ No. of Serving __ Drawing of Output 2.____________________ Addn’l Mark up ___ 3.____________________ Cost/serving _____
Cookery 10 Module 4 - Thank you
Course: BSEd Mathematics (HOM-1)
University: JH Cerilles State College
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