Egg is cooked in many ways. It can be the main proteins dish; it can be a main or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or without oil, as simply as elaborately as one’s inclination for the moment. Indeed, it can be eaten anywhere. Many foods play a significant role in cooking, one of which is the egg. It can be served as a main course, supporting other dishes or as an ingredient in an item. When do you usually cook and eat eggs? Egg is considered a breakfast food because it is usually served for breakfast. What is your favorite dish? Have you tried preparing it? Would you like to have a delectable breakfast made easily and quickly? Economically, eggs are inexpensive meat substitute. In addition to fresh egg, several other forms are available. . The method of beating whole egg or yolk brushed onto food items before baking thus giving it a glossy finish. A. Coating B. Garnishing C. Glazing D. Thickening 2. A Chinese cuisine made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks or months. A. Balut B. Century Eggs C. Deviled Eggs D. Pickled Eggs 3. An egg dish placed and cooked in a cup suspended in simmering liquid. A. Coddled Eggs B. Omelette C. Poached Egg D. Scrambled Eggs 4. Typically hard-boiled eggs that are cured in a vinegar or brine. A. Basted egg B. Pickled egg C. Scotch egg D. Shirred eggs 5. One of the culinary uses of egg is to remove the impurities and produce a clear finish of soups and stocks. A. Aerating B. Binding C. Clarifying D. Garnishing
5. OBJECTIVES:
Remember the ingredients and their measurements in
the Fettuccine Alfredo Recipe
Understand the correct procedure in preparing
Fettuccine Alfredo Recipe
Apply cooking techniques and principles to achieve
desired results.
Observe workplace safety/hygienic procedures and
practice time management to follow the proper steps
and create a pleasant Fettuccine Alfredo.
13. PROCEDURE
1. Combine the cream and butter in a sauté pan.
Bring to simmer, reduce by ¼ and remove from
heat.
2. Drop the noodles into boiling salted water,
return to a full boil and drain. Undercook the
noodles slightly because they will cook further
in the cream.
14. PROCEDURE
3. Put the noodles in the pan with hot cream and
butter. Toss the noodles with two forks until they are
well coated with the cream, over low heat.
4. Add the remainder of the cream and cheese and
toss to mix well.
5. Add salt and pepper to taste.
6. Plate and serve immediately.
15.
16. TRUE OR FALSE
1.One of the ingredients in Fettuccine Alfredo is heavy
cream.
2.Overcooked slightly the noodles before putting in
the pan with cream.
3.Used two fork and slightly stir the noodles to add
evenly.
4.Shredded chicken is necessary in the dish.
5.Fettuccine is a classic Italian pasta.
17. TRUE OR FALSE
6. First thing we do in preparing the dish is to prepare the pan and
combine the cream and butter.
7. The Fettuccine Alfredo is best served when it is hot and immediately
served after preparation.
8. It is traditionally including eggs in the sauce of the Fettuccine
Alfredo.
9. Garlic is the typically seasoned in the dish to add more flavor.
10. Fettuccine Alfredo Recipe use parmesan cheese as one of the
ingredients.
What is the purpose why we need to combine first the cream and butter?
What are the tools you used in preparing the ingredients? How are you going to measure the ingredients?
How can you say that the pot of water heated is already boiling?
Why do we need to add salt in the boiling water before dropping the noodles?
What strategy in cooking you should use to ensure that the noodles will not be overcooked?
How should you manage your time to complete the given task?
In this segment of the lesson, students are tasked with identifying the specific skill or knowledge and discerning their practical application. This aligns with the principle that effective learning takes place when students can extract general information from the topic being discussed.
