NOT

10
11
Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 1 - Module 3
Present Egg Dishes

Department of Education ● Republic of the Philippines

Government Property

NOT FOR SALE

Technology and Livelihood Education- Home Economics (Cookery) Grade 10
Alternative Delivery Mode
Quarter 1 - Module 3: Presenting 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
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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: Lenee Mai S. Alivia
Reviewers: Grace T. Palahang, PhD, Nanette D. Soriano, PhD,
Ma. Nelly M. Vildosola
Editors: 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 ES, 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
Telephone/Telefax: (088) 813 – 3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph
 10
Technology and
Livelihood Education
Home Economics Cookery
Quarter 1 - Module 3
Present Egg Dishes

This instructional material was collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at action@ deped.gov.ph.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

 TABLE OF CONTENTS

Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE

Lesson 3 - Presenting Egg Dishes

What I Need to Know 1

What I Know 3
What’s In: Activity #1 “Value Me” 6
What’s New: Activity #2 “It’s all about an Egg” 7
What Is It: Presenting Egg Dishes 10
What’s More: Activity #3 “Show Me The Step” 12
Activity #3.1 “Tell me the Picture” 12
What I Have Learned: Activity #4 “Fill me In” 14
What I Can Do: Activity #5 “My Recipe” 15

Summary 16
Assessment (Post Test) 16
Answer Key 18
References 19

Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education - Home Economics
Cookery Grade 10 Alternative Delivery Mode (ADM) Module on Presenting Egg
Dishes!
This module was collaboratively designed, developed and reviewed by
educators from public schools 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:

Notes to the Teacher and Parents

This contains helpful tips or
strategies that will help you in guiding the
learners.

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.

For the Learner and Parents:

Welcome to the Technology and Livelihood Education - Home Economics-
(Cookery) Grade 10 Alternative Delivery Mode (ADM) Module on Presenting Egg
Dishes!
The hand is one of the most symbolized parts 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 enable to process the contents of the learning resource while being an active
learner.
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises
diligently.
• Answer all the given tests and exercises.

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!
Icons of this Module
What I Need to This will give you an idea of the skills or
Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know 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.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

What’s More 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 This includes questions or blank

Learned sentence/paragraph to be filled in to process
what you learned from the lesson.

This section provides an activity which will

What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.

Additional In this portion, another activity will be given

Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
 This contains answers to all activities in the
Answer Key
module.

What I Know
Pre- Test
Multiple Choice.
Directions. Choose the letter of the best answer. Write the chosen letter on
the separate sheet of paper.

1. Which of the following is the trade of presenting food in an appealing way?

a) mise en place b) garnishing c) serving d) plating

2. Which of the following disease that is carried and transmitted to people by
food?
a) food borne illness c) food borne intoxication
b) food borne infection d) food borne bacteria
3. Which of the following is a disease that results from eating food containing
harmful microorganisms.
a) food borne illness c) food borne intoxication
b) food borne infection d) food borne bacteria
4. Which of the following disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
a) food borne illness c) food borne intoxication
b) food borne infection d) food borne bacteria
5. Which of the following a disease that is carried and transmitted to people by
food is referred to as ______________.
a) food borne illness c) food borne intoxication
b) food borne infection d) food borne bacteria
6. Which is NOT one of the eight simple ways to present food like a chef?
a) Setting the table c) choosing your plates
b) read the clock d) garnishing
7. What is your primary consideration when storing eggs?
a) expiration date c) quality
b) fragility d) size
8. Which will you consider first when buying eggs?
a) price c). quality
b) fragility d) size
9. Which of the following is NOT good OHS Practice?
a) disaster plan c) training and providing relevant information
b) first aid kit d) Personal Protective Equipment (PPE)
10. How to store eggs?
a) Store at 45 degrees Fahrenheit or below c) Store away from strong odors
b). Store in open container d. Refrigerate leftover egg dishes in
shallow
 Lesson
Presenting Egg Dishes
3
At the end of this quarter, the student will have a good understanding about
eggs, their functions, and preparation techniques, qualities of fresh and old eggs,
present egg dishes and how to purchase and store eggs for best quality. In this module
the learner will be able to perform skills by cooking simple egg dishes and present egg
dishes.

What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Presenting Egg Dishes. 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 is divided into three lessons, namely:

 LO 1 - Perform mise en place
 LO 2 - Prepare and cook egg dishes
 LO 3 - Present egg dishes
 LO 4 – Evaluate the finished product

After going through this module, you are expected to:

3.1 Select suitable plates according to standards
3.2 Present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame.
3.3
 What’s In
We learned from the previous lesson on how to select a good quality egg based
on the given characteristics.
We also learned on how to cooked eggs in different ways. After learning the proper way
of selecting and producing good quality egg dishes. We will now learn how to present
egg dishes.

Activity #1 “Value Me”

Instruction: Give at least 5 nutritive value of an egg. Write your answer in your activity
notebook.
1._________
2._________
3__________
4._________
5._________

What’s New

Activity #2 “It’s all about an Egg”

Instruction: Fill in the table below by writing correct answers. Write your answer in your
activity notebook.

Name of Egg dished Write at least 3 ingredients of each dish

1.

2.

3.
 What is It

White plates are a traditional color favored by chefs because it makes the vibrant

colors of the food more visually appealing to the guest. White plates are like a blank
canvas that chefs can design without concern for color clashes from
contrasting plate colors.
(https://www.google.com/search?biw=1366&bih=657&sxsrf=ALeKk03au8i3m-
1vsBggLTCXcPfUyR4_5Q%3A1595255484414&ei=vKoVX6_yGML8wAP-
2JmgAg&q=what+is+suitable+plates+for+presentation%3F&oq=what+is+
+suitable+plate&gs_lcp=CgZwc3ktYWIQARgAMgQIIxAnOgQIABBHOgYIABAWEB46CAgAEBYQ
ChAeOgUIABCRAjoCCAA6BwgAEBQQhwI6BAgAEAo6CAgAELEDEIMBOgUIABCxAzoFCCEQo
AFQ2WpY0cMBYN7uAWgAcAF4AIABhQKIAa8rkgEGMC4zNy4xmAEAoAEBqgEHZ3dzLXdpeg&
sclient=psy-ab)

What are the basic principles of plate presentation?

Emphasis - The primary ingredient in the dish should take up the most space on
the plate and attract the eye.
Balance - Think about the plate as a whole and avoid weighting one side heavier than
the other.
Contrast: Place contrasting shapes and colors beside each other for visual appeal.

Presentation is one of the parts in serving food. It should be seen in your mouth, nose
and eyes.
You should present your food in an appealing way.
https://prezi.com/wzxnmeipq2tt/present-egg-dishes/

Different techniques in presenting egg dishes attractively

1. Scrambled egg and bun on a plate with cereal
2. Boiled eggs on white plate with garnish
3. Scrambled egg with herbs
4. Fried egg with bacon and toasted bread
5.  Egg in a sandwich
6.  Scrambled egg in Manhattan plate
7.  Hard-boiled egg in different sizes and shapes
8. Devilled eggs
9. Stuffed eggs
10.  Salad eggs
11. Stir-fried eggs
12. Poached egg
13.  Baked eggs
14. Soft-boiled eggs
15.  Hard-boiled Easter egg
16.  Fried egg topping
17.  Shaped-poached egg
18.  Baked eggs in potato bowl
Sample Egg Presentation

https://www.google.com/search?
q=egg+presentation+techniques&sxsrf=ALeKk00vFLkJIKS7pYV5HbxLGV0nZeJkGw:1595256990559
&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi55Pyxi9zqAhWSF4gKHSZADbQQ_AUoAXoECA8
QAw&biw=1366&bih=657#imgrc=vXuHckMAJ0lfQM

Occupational Health and safety (OHS)

 Occupational Health and Safety (OHS) a cross- disciplinary area concerned with
protecting and safety, health and welfare of people engaged in work or employment.
Basic Food Microbiology
Food borne illness is a disease that is carried and transmitted to people by food.
Food borne infection is a disease that results from eating food containing harmful
microorganisms.
Food borne intoxication is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.

The common causes of outbreaks of food borne illness are:

1. Failure to refrigerate food
2. Failure to heat or cook food
3. Infected workers
4. Foods prepared a day to serve.
5. Raw, contaminated ingredient.
6. Improper clean equipment.
7. Failure to preheat food.
8. Prolonged exposure.

What’s More

Activity #3 “Plate In”

Direction. Write down below on the table an egg dishes and its possible garnishes.

EGG DISHES POSSIBLE GARNISHES

1. Scrambled Egg 1.
2.Sunny side up 2.
3.Poached egg 3.
4. Boiled egg 4.
5.Omellete 5.
What I Have Learned

Activity #4 “Show me the Step”

Directions: Present at least one egg dish. Garnish it attractively and hygienically.
For those with cell phone, document the whole process while doing the egg
presentation and garnishing with audio presentation you may use materials or
equipment that is available in your kitchen.
For those who don’t have cell phones, write the whole process in your activity
notebook, and draw your finished product.
Your work will be rated based on the rubrics below;

P E R F O R M A N C E L E V E L
Dimension
No
Very
Needs Atte
Excellent Satisfacto Satisfactory
Improvement mpt
(4 pts.) ry (2 pts.)
(1 pt.) (0 Points
(3 pts.)
pt.) Earned
1. Use of Uses tools Uses Uses tools and Uses tools and No
tools and and tools and equipment equipment atte
equipment equipment equipmen correctly but incorrectly and mpt
correctly t correctly less less
and and confidently confidently
confidently confidentl sometimes most of the
at all times y most of time
the times
2. Manifests Manifests Manifests Manifests less No
Applicatio very clear clear understanding understanding atte
n of understandi understan of of the step- by- mpt
procedure ng of the ding of the step-by- step procedure
s step- by- the step- step procedure seeking
step by-step but sometimes clarification
procedure procedure seeks most of the
clarification time

Works Works Works Works No

independent independ independently independently atte
ly with ease ently with with ease and but with mpt
and ease and confidence assistance
confidence confidenc sometimes from others
at all times e most of most of the
the time time
 3. Safety Observes Observes Observes Not observing No
work safety safety safety safety atte
habits precautions precautio precautions precautions mpt
at all times ns most of sometimes most of the
the time time
4. Final Output is Output is Output is Output is not No
Output very very presentable so presentable atte
presentable presentab and taste is and taste is not mpt
and taste le and little below the within the
exceeds the taste standard. standard.
standard. meets the
standard.
5. Time Work Work Work Work No
managem completed completed completed completed atte
ent ahead of within ___(mins./hour ___(mins./hour mpt
time allotted s/days) beyond s/days) beyond  
time
TOTAL POINTS

Activity # 4.1 “Fill me In”

Fill in the blanks below by writing a correct answer. Write your answer in ½ crosswise
sheet of paper.
1. ________________ is one of the parts in serving food. It should be seen in your
mouth, nose and eyes.
2. __________________ is a disciplinary area concerned with protecting and safety, health
and welfare of people engaged in work or employment.
3. ________________ is a disease that is carried and transmitted to people by
food.
4. __________________is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.
5. _________________ is a disease that results from eating food containing harmful
microorganisms.

What I Can Do
Activity #5 “Show me the picture”

Directions: Find a picture of the following egg recipes. Then cut and paste it on the
short bond paper.

1. Sunny side up _________

2. Fried egg _________
3. Scrambled egg _________
4. Omelettes _________
5. Hardboiled egg _________

Your output will be rated base on rubrics

P E R F O R M A N C E L E V E L
Dimension
No
Very
Needs Atte
Excellent Satisfacto Satisfactory
Improvement mpt
(4 pts.) ry (2 pts.)
(1 pt.) (0 Points
(3 pts.)
pt.) Earned
1. Use of Uses tools and Uses Uses tools and Uses tools and No
tools and equipment tools and equipment equipment atte
equipment correctly and equipmen correctly but incorrectly and mpt
confidently at t correctly less less
all times and confidently confidently
confidentl sometimes most of the
y most of time
the times
2. Manifests very Manifests Manifests Manifests less No
Application clear clear understanding understanding atte
of understanding understan of of the step- by- mpt
procedures of the step- by- ding of the step-by- step procedure
step procedure the step- step procedure seeking
by-step but sometimes clarification
procedure seeks most of the
clarification time
Works Works Works Works No
independently independ independently independently atte
with ease and ently with with ease and but with mpt
confidence at ease and confidence assistance
all times confidenc sometimes from others
e most of most of the
the time time
 3. Safety Observes Observes Observes Not observing No
work habits safety safety safety safety atte
precautions at precautio precautions precautions mpt
all times ns most of sometimes most of the
the time time
4. Final Output is very Output is Output is Output is not No
Output presentable very presentable so presentable atte
and taste presentab and taste is and taste is not mpt
exceeds the le and little below the within the
standard. taste standard. standard.
meets the
standard.
5. Time Work Work Work Work No
manageme completed completed completed completed atte
nt ahead of time within ___(mins./hour ___(mins./hour mpt
allotted s/days) beyond s/days) beyond  
time
TOTAL POINTS

Summary
Presentation is one part in serving food. It should be seen in your mouth, nose,
and eyes. Occupational Health and Safety is one of concerned are the protection of the
welfare in their work.
The basic food microbiology has 3 part Food borne illness a disease that
transmitted to people by food. Food borne infection a disease that containing harmful
microorganisms. Food borne intoxication a disease that contains toxins from bacteria,
molds or certain plants and animals.

Assessment (Post-Test)

Post test
Multiple Choice.
Directions. Choose the letter of the best answer. Write the chosen letter on
the separate sheet of paper.
1. Which of the following is the art of presenting food in an attractive way.
a. garnish
b. serving
c. plating
d. mise en place

2. Which of the following disease that contain toxins from bacteria, molds or certain
plants or animals.
a. food borne bacteria
b. food borne illness
c. food borne infection
d. food borne intoxication
3. Which of the following disease that is transmitted to people by food.
a) bacteria
b) illness
c) Infection
d) intoxication
4. Which of the following disease contain harmful microorganisms.
a) food borne bacteria
b) food borne illness
c) food borne infection
d) food borne intoxication
5. A cross- disciplinary area concern protecting the safety, health and welfare.
a) OHS
b) PPE
c) OHPS
d) First aid

6. Which is NOT one of the eight simple ways to present food like a chef?
a. set the table properly
b. read the clock
c. choose your plates
d. garnishing

7. What is your primary consideration when storing eggs?

 a. expiration date
b. fragility
c. quality
d. size

8. Which will you consider first when buying eggs?

a. price
b. fragility
c. quality
d. size
9. Which of the following is NOT good OHS Practice?
a. disaster plan
b. first aid kit
c. training and providing relevant information
d. Personal Protective Equipment (PPE)
10. How to store eggs?
a. store at 45 degrees Farenheit or below
b. store in open container
c. store away from strong odors
d. refrigerate leftovers egg dishes in shallow containers

Additional Activity

Make your own egg recipe at home and apply garnish into it.

Answers Key

What I Know What's In Act#1

Pre Test / Post Value Me
Test 1. Calories
1. A 1. A 2. Protein
2. A 2. D
3. B 3. B 3. Carbohydrat
4. C 4. C e
5. A 5. A 4. Cholesterol
6. D 6.D 5. Riboflavin
7. C 7.C
 What’s New Act.#2
“It’s all about an Egg”
1. Scrambbled egg – oil, salt,
seasoning
2.Pouched egg – egg, herb,
seasoning
3. Fried egg – egg, oil, bacon

What’s More Act. #

“Plate In”
1. Spring onion
2. Tomato and cucumber
3. Cheese
4. Herbs
5. Parsley

What I have What I hve What I can do Act# 5

learned Act#4 learned More “Show me the Picture”
“Show me the Act#4.1 Answers will be based on
Step” “Fill me In’ Rubrics
Answers will be 1. Presentation
based on Rubrics 2. Occupational health
and Safety (OHS)
3. Food borne illness
4. Food borne
intoxication
5. Food borne infection

References

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Cookery Specialization Course for Grade 10 Learning Material

K to 12 Basic Education Program Technology and Livelihood Education Home

 Economics Cookery Specialization Course for Grade 10 Teacher’s Guide

(https://www.google.com/search?biw=1366&bih=657&sxsrf=ALeKk03au8i3m-
1vsBggLTCXcPfUyR4_5Q%3A1595255484414&ei=vKoVX6_yGML8wAP-
2JmgAg&q=what+is+suitable+plates+for+presentation%3F&oq=what+is+
+suitable+plate&gs_lcp=CgZwc3ktYWIQARgAMgQIIxAnOgQIABBHOgYIABAWEB46C
AgAEBYQChAeOgUIABCRAjoCCAA6BwgAEBQQhwI6BAgAEAo6CAgAELEDEIMBOg
UIABCxAzoFCCEQoAFQ2WpY0cMBYN7uAWgAcAF4AIABhQKIAa8rkgEGMC4zNy4x
mAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-ab)

(https://prezi.com/wzxnmeipq2tt/present-egg-dishes/)

https://www.google.com/search?
q=egg+presentation+techniques&sxsrf=ALeKk00vFLkJIKS7pYV5HbxLGV0nZeJkGw:1595256990559
&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi55Pyxi9zqAhWSF4gKHSZADbQQ_AUoAXoECA8
QAw&biw=1366&bih=657#imgrc=vXuHckMAJ0lfQM
For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd-BLR)

DepEd Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@ deped.gov.ph
Website: depedbukidnon.net.ph