Senior High School

Technical Vocational Livelihood (TVL) Track

COOKERY
Quarter 3 - Module 1:

LO 1: Perform Mise En Place

Technical-Vocational-Livelihood (TVL) Track– Senior High School
COOKERY
Second Semester, Quarter 3, Module 1 – Prepare Egg Dishes
LO 1: Perform Mise En Place

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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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authors do not represent nor claim ownership over them.

Schools Division Superintendent: Susan S. Collano

Assistant Schools Division Superintendent: Ma. Luisa T. Dela Rosa

Development Team of the Module

Writer : INGRID SABRINA MARTINEZ

Language Editor : REASHIELA L. KHAN

Reviewers : AMELIA B. CABRERA

AILEEN A. TABILOG

MARILYN B. MIRANDA

JOBELLE P. ALINTANA

G-9/12
RODERICK A. MATIENZO

Layout Artist : JEROME F. TINDUGAN

 Senior High School

Technical Vocational Livelihood (TVL) Track

COOKERY
Quarter 3 - Module 1:

LO 1: Perform Mise En Place

WEEK 1
I. Introduction:

Eggs are considered a versatile ingredient for many cuisines. It can be

served alone; however, it can be combined well with many ingredients to create a
variety of dishes like omelets, tarts, soup, and sauces. When preparing egg
dishes, there should have a food safety program that you are going to follow. You
must follow standard operating procedures in cleaning and sanitizing tools and
other utensils prior to the actual preparation of egg dishes. Improper cleaning and
sanitizing of tools and utensils may cause harm to humans because it will allow
the transmission of harmful microorganisms from one food to another. In addition,
food preparation considers the balanced nutritive value of the finished dish and
this applies to all egg dishes as well.

This lesson deals with how to perform mise en place. This includes the
discussion of the different concepts with regards to the most common tools,
utensils, equipment & ingredients needed in preparing egg dishes.

II. Objectives:

At the end of the lesson, you are expected to perform mise en place TLE-
HECK9-12ED-1a-1. In particular, you will:
1. Identify the tools, utensils, and equipment needed in egg preparation.
2. Clean, sanitize, and prepare the tools, utensils, and equipment needed
in preparing egg dishes.
3. Identify egg components and their nutritive value.
4. Identify and prepare ingredients according to the standard recipe.

III. Vocabulary List:

Cleaning – the process of removing unwanted substances, such as dirt,

infectious agents, and other impurities, from an object or environment.
Food Safety – the handling, preparation, and storage of food in ways that
prevent foodborne illness.
Mise en Place(mise-en-pla) – a French word which means everything in its
place or preparations before cooking
Sanitation – the state of cleanliness and the condition of promoting hygienic
practices for the prevention of foodborne illness.
Seep – to flow or pass slowly through fine pores or small openings.
Skillet – another term for a frying pan.

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IV. Pre-Test:

Identification: Identify the tool, utensil, or equipment that is being described in

each statement. Write your answers on your answer sheet.
_______ 1. It is a small, deep, individual bowl-shaped plate that is designed for
oven use and perfect for baking custards.
_______ 2. It is a tool that is used to scramble a fluffy egg or stiffen egg whites
for meringues.
_______ 3. It is a sharp-pointed tool used to gently prick a very small hole in the
large end of an eggshell before hard-boiling.
_______ 4. It is a small cup used to separate the egg white from the yolk.
_______ 5. It is a tool used to cut the hard-boiled egg into uniform slices with
one stroke.

V. Learning Activities:

Steps in Organizing and Planning your Work Procedure

As a future cook, you need to plan ahead to make your job more efficient.
Your plan should observe the following steps:

1. Visualizing the Prep List

 Prepare a blueprint for how food production is going to be achieved for the
whole day.
 Have a general overview in mind of what needs to be done and how it will
take to do it.
2. Writing the Prep List
 Do a checklist of the adjustments to be done during cooking regarding
ingredients cooking procedure and process.
 Read the recipes and compose the written map on how to accomplish the
tasks necessary to prepare the recipes.
 Read and understand the recipes you will be using.
 Schedule your tasks through prioritization.
3. Selecting the Tools & Equipment
 Sanitize and clean all the tools, utensils, equipment that you will use as
well as your work surface area.
4. Measuring and Preparing the Ingredients
 Weigh and measure dry and wet ingredients

Tools, Utensils, and Equipment Used in Egg Preparation

A kitchen must have a complete set-up of kitchen tools, utensils, and

equipment for you to function efficiently.

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 Table 1. Tools, Utensils, and Equipment Used in Egg Preparation
Coddler
A small cup made of porcelain
with a screw on top, which is
submerged in simmering water until the
egg is cooked. Eggs can be eaten
directly from the coddler.
Egg Cooker
An electric appliance which
steams or cook eggs in the shell with
inserts or cups for poached eggs or flat
inserts for cooking fried or scrambled
eggs and omelets

Crepe Pan
A shallow and sloped-sided skillet
that is usually six to eight inches in
diameter. Crepes can also be cooked in
any small shallow pan with sloping
sides such as an omelet pan.

Custard Cups
Small, deep, individual bowl-
shaped dishes with a capacity of six to
ten ounces, designed for oven use and
perfect for baking individual custards or
quenches.

Omelette Pan
A non-stick, shallow, slope-sided
skillet that is usually seven to ten inches
in diameter. A double omelet pan
consists of two shallow rectangular or
semi-circular pans attached together by
hinges. Each pan has a handle.

Egg A sharp-pointed tool used to

Piercer gently prick a very small hole in the
large end of an eggshell before hard-
boiling. The purpose of which is to allow
some air to escape and some water to
seep into the egg during cooking which

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 may make peeling easier. However,
piercing is not recommended for it often
produces hairline cracks in the shell
making the egg more vulnerable to
bacteria. To make peeling hardboiled
eggs easy, use eggs that are seven to
ten days old.
Poacher
A covered pan containing plates
with shallow cups, of which each can
cook an egg over the steam rising from
the boiling water at the bottom of the
pan.

Quiche Dish
Also called a flan or tart dish
which is a round, shallow dish with
scalloped edges intended for oven use.

Egg Ring
A round band, with or without a
handle, to hold a fried or poached egg
during cooking.

Separator
A small cup used to separate the
egg white from the yolk. The cup
catches the yolk while the white slips
from the slots around the frame through
a container beneath the separator. If a
separator is not available, a kitchen
funnel can be used to separate eggs.

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Slicer
A tool used to cut the hard-boiled
egg into uniform slices with one stroke.
It has an intended tray in which the egg
rests and parallel wires for slicing.

Wedger
A tool that holds the hard-boiled
egg upright and cuts into 6 equal
wedge-shaped parts, as you pull the
wires over it.

Non-Stick Pans
A pan that prevents the eggs from
sticking and is super easy to clean. It is
an ideal tool for cooking eggs on a
stovetop.

Whisk
Used to scramble super fluffy
eggs or stiffen egg whites for meringues

Flipping Spatula
Perfect for flipping fried eggs and
pancakes

Scrapping Spatula
A rubber or wooden type tool that
is used to mix all ingredients in making
cakes, scrambled eggs, and omelets.

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Cleaning and Sanitizing Tools and Equipment

As a chef responsible for the things that people put in their mouth, you
should devise an overall cleaning program to organize all your cleaning and
sanitizing tasks. Your program should include the identification of your cleaning
needs, the setting up of a master cleaning schedule, the selection of the supplies
and tools to use, and your training to make the best of your skills. Below are
some of the basic steps that you should not forget to include in your cleaning
program.

Steps on How to Clean your Workplace

 Clean in a logical order.

 Different cleaning tasks require different methods. Getting things wrong
can cause damage to the surfaces of your tools, harm to yourself, and
spread bacteria and dirt.
 Many cleaning agents are harmful. Their contact with your skin or eyes or
breathing in the fumes can cause serious illness.
 Mixing one agent with another can be very dangerous. A chemical reaction
can be set up, or in some cases, produce poisonous fumes.

Ware Washing

Ware washing is the process of washing and sanitizing dishes, glassware,

flatware, and pots and pans either manually or mechanically. Manual ware
washing, that is usually used for cleaning dishes and flatware in small
operations, uses a three-compartment sink. Mechanical ware washing
requires a dishwashing machine capable of washing, rinsing, and drying
dishes, flatware, and glassware. In large operations, heavy-duty pot and pan
washing machines have been designed to remove cooked-on and burnt-on
food.

Procedure for Manual Dishwashing

1. Scrape and pre-rinse. The purpose of this step is to keep the wash water
clean and thus, usable for a longer time.
2. Wash using warm water at 110OF to 120OF and a good detergent. Scrub
well with a brush to remove all traces of leftover and grease.
3. Rinse using clean water to wash off the detergent. Change the water
frequently, or use running water with an overflow.
4. Sanitize. Place utensils in a rack and immerse in hot water at 170OF for
thirty seconds.
5. Drain and air-dry. Do not towel dry. This may contaminate utensils.

Procedure for Mechanical Dishwashing

1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.

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 3. Run the machine for a full cycle.
4. Set the sanitizing temperatures at 180OF for a machine that sanitizes by
heat and at 140OF for a machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food-contact surfaces.

The Preparation of Egg for Cooking

Most of our food items used in the kitchen are not complete without eggs.
They are vital not only in baking but in every kitchen as well. They are the main
ingredients commonly used in the production of mayonnaise, bread, and many
common kitchen recipes.

Egg Anatomy

The shape of the eggs resembles spheroid with one end larger than the
other end. It has cylindrical symmetry along the long axis. An egg is
surrounded by a thin and hard shell. Inside the egg yolk suspended is the egg
white with one or two spiral bands of tissue called the chalazae.

1. Egg Shell
2. Outer Membrane
3. Inner Membrane
4. Chalaza
5. Exterior Albumen
6. Middle Albumen
7. Vitelline Membrane
8. Nucleus of Pander
9. Germinal Disc
10. Yellow Yolk
11. White Yolk
12. Internal Albumen
13. Air Cell
14. Cuticula
Fig. 1. Schematic Parts of The Egg

Structure of an Egg
1. Egg Shell. This is the egg’s outer covering that accounts for about nine to
twelve percent (9-12%) of its total weight depending on the egg size. It
also serves as the egg’s first line of defense against bacterial
contamination. Produced by the shell gland of the oviduct, an eggshell has
an outer coating, the bloom or cuticle. The cuticle outside the shell
somewhat seals the pores, reduces moisture losses, and prevents
bacterial penetration through the eggshell.

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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 a newly laid egg. When an egg is
first laid, it is warm. As it cools, the contents contract, and the inner shell
membrane separates from the outer shell membrane to form the air cell.

3. Albumen/Egg White. It is also called egg white, which accounts for about
67% of the egg’s liquid weight. Produced by the oviduct, it consists of four
alternating layers of thick and thin consistencies. From the yolk outward,
these four layers are designated as the inner thick or the chalaziferous
white, the inner thin white, the outer thick white, and the outer thin white.
The outer thin white is a narrow fluid layer nest to the shell membrane.
The inner thin white is a fluid layer located next to the yolk.

4. Chalaza(ka-lazee).. 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.
They are sometimes mistaken for egg imperfections or beginning
embryos, which of course, they are not. The twist in the chalaza is meant
to keep the germinal disc always on top whichever way the egg may turn.
The more prominent the chalaza, the fresher is the egg.

5. Germinal Disc. This is the entrance of the latebra, the channel leading to
the center of the yolk. The germinal disk travel to the center of the yolk.
The germinal disc is barely noticeable as a slight depression on the
surface of the yolk. When the egg is fertilized, sperms enter by way of the
germinal disc and travel to the center before the chick embryo starts to
form. Since table eggs are not fertilized, this is not as easy to recognize as
when the egg is fertilized.

6. Membranes. There are two kinds of membranes; one is just under the
shell and the other is covering the yolk. These are called the shell
membrane and the vitelline membrane. Just inside the shell membranes
are two more membranes called the inner and outer. The air cell formed
due to the contraction of an egg as it cools is found between the two layers
of the shell membranes. The outer membrane sticks to the shell while the
inner membrane sticks to the albumen. During storage, the egg losses
water by evaporation, causing the air cell to enlarge. The vitelline
membrane is the covering that protects the yolk from breaking. The
vitelline membrane is the weakest at the germinal disc and tends to
become more fragile as the egg ages.

7. Yolk. The yellow to yellow-orange portion makes up about 33% of the

liquid weight of the egg. The egg yolk is formed in the ovary. On the
surface of the yolk, there is a small white spot about 2mm in diameter.
This is the germinal disc and it is present even if the egg is infertile. In
infertile eggs, the germinal disc contains the genetic material from the hen

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 only but when fertilized, it contains the zygote that will eventually develop
into a chick. The yolk materials serve as a food source for embryonic
development. It contains all the fat in the egg a little less than half of the
protein. The main protein in the egg yolk is vitelline, lipoprotein. It also
contains phosvitin which is high in phosphorous and has antioxidant
properties called livetin which is high in sulfur.

Table 2. Composition of an Egg

% % Water % Protein % Fat % Ash
Whole Egg 100 65.5 11.8 11.0 11.7
Albumen 58 88.0 11.0 0.2 0.8
Yolk 31 48.0 17.5 32.5 2.0

Nutritional Value of Eggs

1. Protein. Eggs are an excellent source of protein which is found in both the
yolk and the albumen. About 12.5% of the weight of the egg is protein.
Protein in eggs is of high biological value, as it contains all the essential
amino acids needed by the human body.

2. Vitamins. Eggs are a good source of all the B-vitamins, plus the fat-soluble
vitamin A. It also provides useful amounts of vitamin D as well as some
vitamin E.

3. Minerals. Eggs are an excellent source of minerals that the human body
requires for health, particularly phosphorous that is required for bone
health and iodine for making thyroid hormone. It also provides a significant
amount of calcium that is needed for bone growth structure and nervous
system function; zinc that plays important role in growth acceleration,
wound healing, and fighting infections; and selenium which is an important
antioxidant. It also contains a significant amount of iron, the vital ingredient
of red blood cells.

4. Fat. Eggs contain 11.2% of fats in the yolk while 0.05% of fats in the
albumen.

5. Cholesterol. Cholesterol and lecithin are fat-like substances essential to

the structure and function of all cells in the body. It helps maintain the
flexibility and permeability of cell membranes. It is also a raw material for
the fatty lubricants used to make the skin supple.

6. Carbohydrates and Dietary Fiber. Egg contains traces of carbohydrates

and no dietary fiber.

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Freshness & Quality Standard

In buying and selecting eggs to be used for preparing a dish, freshness

and quality are important considerations. As you are aspiring to excel in the
kitchen, knowing the indications of egg freshness will have a very practical
value to you. Here are some suggestions you can follow:
 Purchase only eggs with no damage or crack on the shell. The use of
sensory perception is really of vital importance in procurement.
 If you are uncertain about the one you purchased, perform a water test.
Immerse the egg in water. If the egg remains at the bottom, it means it is
still fresh because it has no air inside. If it floats, return it to the shelf.
 Egg yolks, when cracked, should be closer to orange/red than yellow. A
yellow egg yolk shows a sign of a malnourished hen. A yolk closer to
orange/red has more nutrients and is a clear sign that its hen had a good
grain and grass feed diet.
 As the egg ages, its shell becomes thinner and its yolk becomes flatter.

Egg Quality
Egg quality has two general components: shell quality (exterior quality)
and interior egg quality. Interior egg quality has a direct bearing on the
functional properties of eggs while shell quality has a direct influence on
microbiological 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,
with A as having the best qualities. The qualities being referred to here are
size, weight, and freshness.

Egg Size

Several factors influence the size of the egg: breed, age of hen, weight,
feed, and environmental factors. Native chickens have much smaller eggs
than commercial breeds. Some commercial breeds have bigger eggs than
others. Of the same breed, new layers tend to have smaller eggs compared to
the older hens. Pullets that are significantly underweight at sexual maturity will
also produce small eggs. Better fed hens lay larger eggs than the underfed
ones. Other environmental factors that lead to smaller eggs are heat, stress,
and overcrowding.

Table 3. Egg Size Classification

Size Jumbo Extra Large Large Medium Small Peewee
Weight of 12
840 756 672 588 504 420
eggs in grams
Average weight
70 63 56 49 42 35
per egg in grams

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VI. Practice Task

Practice Task 1

Identify the different tools and equipment used in Egg Preparation

1.

3..
2.

4.

5.

Practice Task 2

Make a video presentation, while performing an experiment at home

checking the freshness of an egg by submerging it in a bowl of water. Write your
observations on white paper.

Table 4. Rubrics for written output:

CRITERIA 4 3 2 1
Generally
Exceptionally Lacks clarity Unclear
clear and quite
Clarity clear and easy and difficult to cannot be
easy to
to understand understand understand
understand
Misunderstand
Thorough and Partial or not ing or serious
Comprehensiv Substantial
comprehensiv comprehensiv misconception
eness explanation
e explanation e explanation on the
explanation
Highly Generally Somewhat
Relevance Irrelevant
relevant relevant relevant

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 Practice Task 3

Directions: Inside the box are jumbled letters. Arrange the jumbled letters to
form a word. Describe each word briefly according to its use. Write your answers
on white paper.

TERSAORAP ACPERHO ICUHQE SIDH

CDLEODR GEG KROCOE

Word Use
1. __________ - _____________________________________________
2. __________ - _____________________________________________
3. __________ - _____________________________________________
4. __________ - _____________________________________________
5. __________ - _____________________________________________

VII. Post-test:
A. Matching Type. Match the descriptions in Column A with the parts of the egg
in Column B. Write the letter of your answers on your answer sheet.

Column A Column B
1. The clear casing that encloses the a. Yolk
yolk b. Air cell
2. The egg whites c. Albumen
3. Consists of tiny pores where air and d. Shell
moisture can pass through e. Vitelline membrane
4. Color ranges from a hint of yellow to
deep orange, according to the feed
and breed of hen
5. It rests between the outer and inner
membranes at the eggs’ larger end.

B. Tick or X. Check the space before the number that states the characteristics
of quality fresh eggs. Cross if not. Write your answers on your answer sheet.
______ 1. Free from stain and odor.
______ 2. Has a big air cell.
______ 3. Should sink in water.
______ 4. Should be smooth and unbroken.
______ 5. Have a light and thick white part.

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VIII. Enrichment Activity:

Do the following:

1. Searching from the internet, list some modern and convenient tools and
equipment used in egg cookery which are now available in the market. Write
your research in a short bond paper.
2. Make a pictorial report with an illustration showing the qualities of a fresh egg
in terms of size and grading.

Table 6. Rubric for scoring the Enrichment Activity

Score Criteria
30 Compiled pictures properly and illustrated the qualities of fresh egg
in terms of size and grading in a very attractive manner.
25 Compiled pictures properly and illustrated the qualities of fresh egg
in terms of size and grading in an attractive manner.
20 Compiled pictures and illustrated the qualities of fresh egg in terms
of size and grading in an orderly manner.
15 Attempted to compile some pictures and illustrate the qualities of
fresh egg in terms of size and grading in an attractive manner.
10 Improperly compiled some pictures, without the attempt to illustrate
the qualities of a fresh egg in terms of size and grading.

IX. References:
BOOKS:

Roque, Nelson Leo O. et., al.(2016) Commercial Cookery NC Level II JFS

Publishing Services, 1st Edition.

Rondilla, Aida H. et., al. (2016) Cookery II Adriana Publishing Co., Inc., 1st
Edition.

Kong, Aniceta S. and Domo, Aniceta P. (2016) Cookery Manual, Sunshine

Publishing House, Inc., 1st Edition.

Internet:
https://www.lakeland.co.uk/GeneralError.action
https://www.gopresto.com/product/east-star-electronic-egg-cooker-0463203
https://www.images.app.goo.gl/goKWMp9TnQo76QGo7
https://wwww.google.com/imgres?imgurl=https%3A%...crepepan.sh%Fx%2Fi
m
https://wwww.google.com/imgres?imgurl=https%3A%...custardcup.sh%Fx%2
Fim
https://wwww.google.com/imgres?imgurl=https%3A%...omelettepan.sh%Fx%
2Fim

13
 https://wwww.google.com/imgres?imgurl=https%3A%...eggseparator.sh%Fx%
2Fim
https://wwww.google.com/imgres?imgurl=https%3A%...eggpoacher.sh%Fx%2
Fim
https://wwww.google.com/imgres?imgurl=https%3A%...quichedish.sh%Fx%2
Fim
https://wwww.google.com/imgres?imgurl=https%3A%...eggseparator.sh%Fx%
2Fim
https://wwww.google.com/imgres?imgurl=https%3A%...eggslicer.sh%Fx%2Fi
m
https://wwww.google.com/imgres?imgurl=https%3A%...eggwedger.sh%Fx%2
Fim
https://wwww.google.com/imgres?imgurl=https%3A%...nonstickfrypan.sh%Fx
%2Fim
https://wwww.google.com/imgres?imgurl=https%3A%...whisk.sh%Fx%2Fim
https://wwww.google.com/imgres?imgurl=https%3A%...spatula.sh%Fx%2Fim

X. Answer Key:
cook several egg dishes.
EGG COOKER – used to
5. Slicer 5. /
4. Separator egg white simmering.
COODLER - used to cook
4. X
3. Egg piercer 3. /
2. Whisk baking egg disk 2. X
1. Custard Cup QUICHE DISH - used in 1. /
Pre - Test: B. Trick or x
poach egg 5. D
POACHER – It is used to 4. A
egg white.
3. B
2. C
separate the yolk from the
1 .E
will vary SEPARATOR – It is used to
A. Matching Type
Student’s answer Post- Test
Practice Task 3:
Practice Task 2:

5. Egg Cooker
spatula
4. Flipping
3. Piercer
2. Wedge
1. Egg ring
Practice Task 1:

14