TLE 10 - Technology and Livelihood Education 10
ACTIVITY SHEET NUMBER: 1
Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
THINK AND WRITE:
Market Forms of Eggs
MELC: LO 2. Prepare and cook egg dishes
Enabling 2.1 Identify the market forms of eggs
Competencies:
Objectives: 1. Identify the market forms of eggs.
2. Explain the important uses of eggs in culinary.
3. Cook egg dishes with appropriate taste and seasoned in accordance
with the prescribed standard.
Topic: Preparing and Cooking Egg Dishes
Direction: Identify the size of an egg and select your answer inside the box. Write your
answer on the space provided.
EXTRA
JUMBO MEDIUM SMALL PEEWEE
LARGE
1._____________________ 2._____________________ 3._____________________
4._____________________ 5._____________________
Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 10.
TLE 10 - Technology and Livelihood Education 10
ACTIVITY SHEET NUMBER: 2
Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
PICTORIAL REPORT: Components of an Egg
MELC: LO 2. Prepare and cook egg dishes
Enabling 2.1 Identify the market forms of eggs
Competencies:
Objectives: 1. Identify the market forms of eggs.
2. Explain the important uses of eggs in culinary.
3. Cook egg dishes with appropriate taste and seasoned in accordance
with the prescribed standard.
Topic: Preparing and Cooking Egg Dishes
Match Column A with Column B. Choose the letter of the correct and write your answer in
your activity notebook.
1._____________________ 2._____________________ 3._____________________
4._____________________ 5._____________________
Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 10.
TLE 10 - Technology and Livelihood Education 10
ACTIVITY SHEET NUMBER: 3
Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
THOUGHT TESTING:
Preparing and Cooking Egg Dishes
MELC: LO 2. Prepare and cook egg dishes
Enabling 2.1 Identify the market forms of eggs
Competencies:
Objectives: 1. Identify the market forms of eggs.
2. Explain the important uses of eggs in culinary.
3. Cook egg dishes with appropriate taste and seasoned in accordance
with the prescribed standard.
Topic: Preparing and Cooking Egg Dishes
Direction: Analyze the given situation below. Put a check (/) to the correct answers and a
cross (X) before the wrong ones.
A. Alex needs to buy fresh eggs. Which characteristics of eggs in the market should be
avoided?
1. ________ Rough shell 6. ________ Smooth shell
2. ________ Sinks in water 7. ________ Floats in water
3. ________ Dirty shell 8. ________ Clean shell
4. ________ Firm yolk 9. ________ Soft yolk
5. ________ Watery white 10. _______ Concentrated white
A. Gabrielle is cooking eggs for breakfast. How can he/she choose fresh eggs?
1. ________ Rough shell 6. ________ Smooth shell
2. ________ Sinks in water 7. ________ Floats in water
3. ________ Dirty shell 8. ________ Clean shell
4. ________ Firm yolk 9. ________ Soft yolk
5. ________ Watery white 10. _______ Concentrated white
Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 10.
TLE 10 - Technology and Livelihood Education 10
ACTIVITY SHEET NUMBER: 4
Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
THINKING DEEPER:
Preparing and Cooking Egg Dishes
MELC: LO 2. Prepare and cook egg dishes
Enabling 2.1 Identify the market forms of eggs
Competencies:
Objectives: 1. Identify the market forms of eggs.
2. Explain the important uses of eggs in culinary.
3. Cook egg dishes with appropriate taste and seasoned in accordance
with the prescribed standard.
Topic: Preparing and Cooking Egg Dishes
Direction: Identify the word being referred to. Choose the correct answer from the listed
below. Write only the letter before each number.
A. POACHED EGG G. SCRAMBLED EGG
B. BAKED EGG H. SUNNY SIDE UP
C. TORTA I. FROZEN EGG
D. FRESH EGG J. LUTIEN
E. DESIGNER FOOD K. FUNCTIONAL FOOD
_______1. __________ is a substance from egg that helps reduce the risk of cataracts and
macular degeneration.
_______2. Local term for an omelet egg is __________________.
_______3. It is prepared in by slipping shelled egg into barely simmering water and gently
cooking until the egg holds its shape.
_______4. This may be sold in form of bulk, by dozen, by trays in the market.
_______5. The other name of fried egg.
_______6. When egg have been modified through biotechnology to enhance their quality
value, they are referred to as
_______7. They are pasteurized egg and they have to be thawed before using.
_______8. Eggs have health benefits beyond its nutritional value. they are referred to as.
_______9. To prepare eggs by mixing white and yellow parts then stirring the mixture in a
hot pan.
_______10. It is prepared by breaking the egg in a heated a greased custard cup in 175 C.
Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 10.
TLE 10 - Technology and Livelihood Education 10
ACTIVITY SHEET NUMBER: 5
Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
THINKING DEEPER:
Eggs for Thoughts
MELC: LO 2. Prepare and cook egg dishes
Enabling 2.1 Identify the market forms of eggs
Competencies:
Objectives: 1. Identify the market forms of eggs.
2. Explain the important uses of eggs in culinary.
3. Cook egg dishes with appropriate taste and seasoned in accordance
with the prescribed standard.
Topic: Preparing and Cooking Egg Dishes
Direction: Analyze the picture below and answer the guide questions given.
1. How will you describe the eggs in the picture?
________________________________________________________________________________________________________
________________________________________________________________________________________________________
2. Have tried cooking egg dishes? What egg dishes did you prepare?
________________________________________________________________________________________________________
________________________________________________________________________________________________________
3. 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?
________________________________________________________________________________________________________
________________________________________________________________________________________________________
CRITERIA 4 3 2 1
Exceptionally clear, easy Generally clear, able to Lacks clarity, difficult to Unclear, impossible to
Clear
to follow follow follow. follow
The explanation
The explanation posed The explanation The explanation posed
posed and
Concise and methods used are posed and methods and methods used are
methods used are
advanced. used are appropriate somewhat simple.
inadequate
Thorough and Partial or not Misunderstanding or
Comprehensive comprehensive Substantial explanation comprehensive serious misconception on
explanation explanation the explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant
Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 10.
TLE 10 - Technology and Livelihood Education 10
ACTIVITY SHEET NUMBER: 6
Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
THINKING DEEPER:
Eggs for Thoughts
MELC: LO 2. Prepare and cook egg dishes
Enabling 2.1 Identify the market forms of eggs
Competencies:
Objectives: 1. Identify the market forms of eggs.
2. Explain the important uses of eggs in culinary.
3. Cook egg dishes with appropriate taste and seasoned in accordance
with the prescribed standard.
Topic: Preparing and Cooking Egg Dishes
Direction: Prepare poached egg individually following the procedures below.
Poached Egg
Tools/Equipment Needed: Gas range, Saucepan, Ladle
Ingredients Needed: Egg, White Vinegar, Water
Procedure:
Your performance will be rated using the scoring rubric below:
Points Criteria
Followed correctly the procedures in preparing and cooking
poached egg and performs the skill very satisfactorily without
20
supervision and with initiative and adaptability to problem
situations.
Follows correctly the procedures in preparing and cooking poached
15 egg and performs the skill satisfactorily without assistance or
supervision.
10 Follows correctly the procedures in preparing and cooking poached
egg with minor errors and performs the skill less satisfactorily with
some assistance and/or supervision.
Was not able to follow the procedures in preparing and cooking
5
poached egg and performs the skill unsatisfactorily.
Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 10.
