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TLE
Quarter 1 – Module 1:
Cookery 10
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 1: Perform Mise ‘en Place (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 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 royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module 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.

Development Team of the Module

Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro,
Sandee Annie L. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura,
Narda U. Kasan, Alma Adelma P. Bustamante, Michael C. Jumuad
Editors (Language/Social Content): Dr. Rachellee T. Amando
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain – REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Dr. Belinda L. Distor – EPS, EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 1:
Perform Mise ‘en Place (Egg
Dishes)
Introductory Message
For the facilitator:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions 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:

Focus on what the learners can do

rather than what he/she cannot do
and build on his/her strengths.

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.

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For the learner:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

The hand is one of the most symbolized part 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 be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

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.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

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 Learned This includes questions or blank

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

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Perform Mise ‘en Place. 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 covers the lesson namely:

 Learning Outcome 1: Perform Mise ‘en Place (Egg Dishes)

After going through this module, you are expected to:

1. Identify an egg’s components and its nutritive value;
2. identify and prepare ingredients according to standard recipes;

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 What I Know

As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic.
Pre-Test
Directions: Choose the letter of the best answer. Write your answer in your
activity notebook.
_____1.Which of the following vitamins is found in eggs?
a. B1
b. D
c. C
d. K

_____2.It is the egg‘s outer covering which accounts for about 9 to 12 % of

its total weight depending on egg size.
a. Chalaza
c. Shell
d. Germinal disc
e. Yolk

____3. This is the entrance of the latebra, the channel leading to the center
of the yolk.
a. Chalaza
b. Shell
c. Germinal disc
d. Yolk

_____4. Quality fresh egg can be selected in terms of:

a. size
b. grading
c. size and grading
d. none of these

_____5. How can identify if the egg you bought is in good quality?
a. the shell is clean, unbroken
b. the shell is dirty.
c. the egg white is watery
d. the egg yolk have embryonic development

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 Lesson
Cookery: Perform Mise ‘en
1 Place

In cookery, egg refers to poultry or fowl products. The versatility of eggs is

evident in its presence in numerous food items. Eggs may be eaten cooked in its shell,
fried or poached or may be combined with other ingredients to produce another dish.
In baking, egg acts both as an emulsifier and leavener.
Eggs are produced commercially in farms with a few hundred laying chickens,
or in large laying complexes with thousands of layers. Small and micro-sized backyard
poultry either in small poultry cages or as free range chicken are also producing eggs.
Egg is indeed a convenient food for any meal in and out of the house.

What’s New

After all the questions have answered, it is time to gain new learning.
Ready, set, and learn!
Activity 1

Say something
Direction: Analyze the picture below and answer the guide questions given.

Guide questions

1. How will you describe the egg in the picture?

__________________________________________________________________
2. What nutritional value can you get from egg?
__________________________________________________________________
__________________________________________________________________

3. Have tried cooking egg dishes? What egg dishes did you prepare?

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 __________________________________________________________________
__________________________________________________________________

4. 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?

What is It

PHYSICAL STRUCTURE AND COMPOSITION OF EGG

We normally distinguish 3parts of an egg, the shell, the egg white, and
the egg yolk, but a closer scrutiny reveals more detailed components of an
egg.

Shell

Thick Albumen
Thin Albumen
Yolk
Germinal Disc
Vitelline ( Yolk )
Inner Shell Membrane
Membrane

Outer Shell Membrane

Chalaza

Air Cell

1. Shell. The egg‘s outer covering, the shell, accounts for about 9 to
12 % of its total weight depending on egg size.

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

3. Albumen/Egg white. Albumen, also called egg white, accounts

for most of an egg‘s liquid weight, about 67%.

4. Chalaza. 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.

5. Germinal Disc. This is the entrance of the latebra, the channel

leading to the center of the yolk.

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 6. Membranes. There are two kinds of membranes, one just under
the shell and the other covering the yolk. These are the shell
membrane and the vitelline membrane. Just inside the shell
are two shell membranes, inner and outer.

7. Yolk. the yellow to yellow- orange portion makes up about33%

of the liquid weight of the egg

NUTRITIVE VALUE OF EGG

Egg is indeed one of nature‘s complete food. It contains high
quality protein with all the essential amino acids, all of the vitamins
except vitamin C, and many minerals.

1. Egg contains high quality or complete protein with essential amino

acids.

2. Source of Energy – large supplies 75 calories

3. Vitamins

Vitamin A Vitamin D
Vitamin B- Complex Vitamin E

4. Minerals

Phosphorus
Zinc
Folate – important for the prevention of birth defects and heart
disease for the elderly

5. Omega 3 polyunsaturated fatty acids

6. Lutein – reduces cataracts

EGG QUALITY

Egg quality has two general components: shell quality (exterior

quality) and interior egg 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.

Exterior Quality –shell quality based on shell cleanliness, shell

soundness, shell texture, shell shape.

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Interior Quality- based on the relative viscosity of the albumen
freedom from foreign matters in the albumen, shape and firmness
of the yolk and freedom from yolk defects.

Egg Size

The egg sizes are Jumbo, Extra Large, Large, Medium, Small
and Peewee. Medium, Large, and Extra Large are the sizes commonly
available.

Characteristics of fresh Eggs

1. The shell is white, thick, and rough

2. The air cell is regular.
3. The egg white is clear, firm and thick.
4. It sinks when placed in water.
5. The yolk is round, firm, well-centered and free from defects.

What’s More

Are you learning? Let us now check your understanding.

Activity 2
Look at me
Direction: Identify and label the components of Egg. Write your
answer in your activity notebook.

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Activity 3:
Nutrient Word Search
Direction: Circle the names of the nutritive value of an egg from the
word list in the letter grid below. To find them all you will have to in
every directions including backward and diagonal. Good Luck!

C V B B B E R H V A

A R E D N A L O I P

C B O M E G A M S P

C O P L B B M E N I

O T Y U I A O L I S

F O G H I A O E M L

P R O T E I N T A L

R O N L I H A P T K

U L N C L J A A I L

N M N B U T N N V M

E A N N T I P M S N

V M I N E R A L Z T

O A L I I P P K N R

L P M O N E O K S T

R E H C A O P G G E

VITAMINS OMEGA LUTEIN MINERALS PROTEIN

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 Activity 4:

THINK AND WRITE

Direction: Identify the size of an egg and select your answer inside the box. Write
your answer in your activity notebook.

JUMBO EXTRA LARGE MEDIUM SMALL PEEWEE

1. 2. 3. 4. 5.

Activity 5:

Situational Analysis

Edna is cooking eggs for breakfast. How can she choose fresh eggs?
Direction: Put a check (/) to the correct answers and a cross (x) before the wrong
ones.

_____1. Rough shell

_____2.Sink in water

____3. Dirty shell

____4.Firm Yolk
____5.Watery white

What I Have Learned

You did a great job in the previous activities! Now, it is time to process
what you have learned from the lesson.
Direction: Now that you are about to complete this module, Im sure you
may now able to write your reflections by answering the sentence given
below.

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 1. The things I found interesting are…

2. Today, I learned that…

What I Can Do

Let us now transfer your learning into real life situation.

Direction: You will crack an egg and identify the parts. You will be
rated using the rubric given below.
1. Yolk
2. Thick albumen
3. Thin Albumen
4. Chalaza
5. Germinal Disk

Score Criteria
5 Identified 5 parts of the egg.
4 Identified 4 parts of the egg.
3 Identified 3 parts of the egg.
2 Identified 2 parts of the egg.
1 Identified 1 part of the egg.

Assessment

FIX ME

Direction: Identify the egg composition by arranging the scramble

letters. Write your answer in the activity sheet.
It also called egg white, accounts for most of an egg‘s
1.UMNALBE
liquid weight, about 67%.

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 This is the ropey strands of egg white at both sides
2.AACHLAZ of the egg, which anchor the yolk in place in the
center of the thick white.
The egg‘s outer covering, the shell, accounts for
3.LELHS about 9 to 12 % of its total weight depending on egg
size
The yellow to yellow- orange portion makes up
4. OKLY
about33% of the liquid weight of the egg
This is the empty space between the white and shell
5.IAR LELC at the large end of the egg which is barely existent in
newly laid egg.

B.MATCHING TYPE

Direction: Match Column A with Column B. Choose the letter of the correct
and write your answer in your activity notebook.

COLUMN A COLUMN B
1. Firmness of the yolk and freedom from yolk a. Grading
defects.
2. Shell cleanliness, shell soundness, shell b. Peewee
texture, shell shape.
3. A quality control used to classify eggs for c. Interior quality
exterior and interior quality.

4. Jumbo, Extra Large, Large, Medium, Small and d. Egg size

Peewee. Medium, Large, and Extra Large are the
commonly available
5.The smallest size of the egg available in the e. Exterior quality
commonly available.
f. Quality control

C.TRUE OR FALSE
Direction: Write letter T if the statement is correct and F it is incorrect.
_____1.The shell is white, thick, and rough
_____2.The air cell is irregular.
_____3.Egg is rich in vitamins and minerals except vitamin C.
_____4.The yolk is round, soft, well-centered and free from defects
_____5.Good quality eggs can be selected in terms of size and grading.

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 Additional Activities

Directions: Make a Portfolio/ Compilation of pictures with

illustration showing the qualities of a fresh egg in terms of egg size
and grading. Your output will be rated using the scoring rubric below:

SCORE CRITERIA
Compiled pictures properly and illustrate the qualities of a
fresh egg in terms of egg size and grading in a very attractive
4
manner.
Compiled pictures properly and illustrate the qualities of a
fresh egg in terms of egg size and grading in an attractive
3
manner.

Compiled pictures properly and illustrate the qualities of a

fresh egg in terms of egg size and grading in a less attractive
2 manner.

Improperly compiled pictures but were not able to illustrate

the qualities of a fresh egg in terms of egg size and grading
1 in disorderly manner.

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Activity 4 B. True or False
THINK AND WRITE 1. T
1.Jumbo 2.F
2.Large 3.T
3. Extra Large 4.F
5.T
4.Peewee
5.Small
B. Matching Type Activity 5
1.c
Situational Analysis
2.e
3.a 1. /
4.d 2. /
5.b 3X
4/
E G G P O A C H E R 5X
T S K O E N O M P L
R N K P P I I L A O
T Z L A R E N I M V
Post Test
A. Fix Me
N S M P I T N N A E
1. ALBUMEN
M V N N T U B N M N
L I A A J L C N L U
2. CHALAZA
K T P A H I L N O R
3. SHELL
L A T N I E T O R P
L M E O A I H G O F
S I L O A I U Y T O Pre-test:
I N E M B B L P O C
1.b
P S M A G E M O B C 2.c
3.c
P I O L A N D E R A
4.c
A V H R E B B B V C 5.a
Answer Key
References

K-12 Basic Education Curriculum Technology and Livelihood Education

Cookery

Cookery Learning Module

www.culinarylore.com

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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