coookery

1. LO 3
Present Egg Dishes

2. Learning Objective:
At the end of the lesson, learners are expected
to:
1. Identify simple ways of presenting egg dishes.
2. Know different techniques in presenting egg
dishes
2

3. Activity 1: Yolk and White
Directions: Write the word WHITE
if the statement is correct, and
YOLK if the statement is wrong.

4. 4
1. Eggs should only be simmered and not boiled to prevent
over coagulation which would cause the eggs to be tough.
2. To avoid cracking of the eggs during cooking, refrigerated
eggs should be cooked immediately.
3. Sometimes yolks of eggs may become greenish during
cooking.
4. Whole eggs or egg yolk require more beating to produce a
good foam
5. If whole eggs or only egg yolks are used, the color
becomes white with continued beating.
Directions: Write the word WHITE if the statement is
correct, and YOLK if the statement is wrong.
_________
_________
_________
_________
_________

5. 5
1. Eggs should only be simmered and not boiled to prevent
over coagulation which would cause the eggs to be tough.
2. To avoid cracking of the eggs during cooking, refrigerated
eggs should be cooked immediately.
3. Sometimes yolks of eggs may become greenish during
cooking.
4. Whole eggs or egg yolk require more beating to produce a
good foam
5. If whole eggs or only egg yolks are used, the color
becomes white with continued beating.
Directions: Write the word WHITE if the statement is
correct, and YOLK if the statement is wrong.
_________
_________
_________
_________
_________
WHITE
YOLK
WHITE
WHITE
YOLK

6. 6

7. 7

8. 8
1. _________________________________________________

9. 9
2. _________________________________________________

10. 10
3. _________________________________________________

11. 11
4. _________________________________________________

12. 12
5. _________________________________________________

13. 13
1. _________________________________________________
Scrambled egg in Manhattan Plate

14. 14
2. _________________________________________________
Deviled egg

15. 15
3. _________________________________________________
Egg in Sandwich

16. 16
4. _________________________________________________
Hard boiled egg

17. 17
5. _________________________________________________
Fried egg with bacon and toasted bread

18. Types of Fried Eggs
1. Sunny side up
◇ Cook slowly without flipping until white is
◇ completely set but yolk is still soft and yellow.
Heat
◇ must be low or bottom will toughen or burn
before
◇ top is completely set.
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19. Types of Fried Eggs
2. Basted
⬩ Do not flip.
⬩ Add a few drops of water to pan and
cover to steam cook the top. A thin film
of coagulated white will cover the yolk
which should remain liquid.
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20. Types of Fried Eggs
3. Over easy
⬩ Fry and flip over.
⬩ Cook just until the white is just set but
the yolk is still liquid.
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21. Types of Fried Eggs
4. Over medium
⬩ Fry and flip over.
⬩ Cook until the yolk is
partially set.
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22. Types of Fried Eggs
5. Over hard
⬩ Fry and flip over.
⬩ Cook until the yolk is
completely set.
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23. Performance Task # 2
Directions: Prepare and cook
egg dish presented in this
lesson. Present your product in
artistic way.
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