This is a presentation for preparing egg dishes for TLE subject.

1. OPENING PRAYER
Dear Lord, as we gather to begin this class,
today we ask for your presence and guidance.
We know that without you, we can do nothing.
We ask that you open our minds and hearts to
receive the knowledge and understanding we
will be taught. Help us to be attentive and
respectful to our teachers and classmates. We
pray the ability to apply what we learn to our
daily lives. We give you all the glory and
honor. Amen.

2. GOOD
MORNING,
CLASS!
JOAN A. SALINAS
TLE TEACHER

3. CLASSROOM MANAGEMENT
 Listen attentively.
 Involve yourself in class discussions and activities.
 Silence your gadgets unless instructed otherwise.
 Take turns speaking and raise your hand.
 Exhibit respect towards your teacher and classmates.
 Never hesitate to ask questions when needed.

4. Direction: The class will be divided into
three groups and line them up. Each
player holds a spoon with an egg on top of
it. In 5 minutes, the objective is to pass the
egg from the front of the line to the back
by carefully transferring it to another
member after circling around the stand in
front. The first group to successfully pass
the egg to the last player wins the game.
EGG RELAY
RACE!

6. EGGSPERT
ANALYZER!
Direction: Analyze the pictures
below and answer the given guide
questions.

8. GUIDE QUESTIONS!
1. How will you
describe the egg in the
picture?

9. GUIDE QUESTIONS!
2. What nutritional
value can you get from
egg?

10. GUIDE QUESTIONS!
3. Have you tried
cooking egg dishes?
What egg dishes did you
prepare?

11. PREPARIN
G EGG
DISHES
PERFORM MISE’EN PLACE

12. LEARNING
OBJECTIVES:
At the end of class period, students should be able
to:
• Identify tools, utensils, and equipment needed in
egg preparation during the lesson proper and by
labeling the graphic organizer.
• Value the importance of learning the nutritive value
of an egg by answering the questions.
• Illustrate the tools, utensils and equipment needed
in preparing egg dishes and discuss its role and
functions during the activity.

13. WHAT IS AN EGG?
An egg is a natural food product that
contains a protective shell, egg
white, and a yolk. Eggs are packed
with important nutrients like protein,
vitamins, and minerals that can help
support growth, repair muscles,
boost brain function, and keep your
body healthy.

14. Tools, Utensils
and Equipment
Needed in Egg
Preparation.

15. KITCHEN
TOOLS

16. A. Channel Knife B. Pocket Knife C. Chef’s Knife

17. – a small hand tool
used generally, in
decorative works such
as making garnishes.
1. CHANNEL
KNIFE

18. A. Sieve B. Colander C. Pan

19. 2.
COLANDER
– a perforated bowl of
varying sizes made of
stainless steel, aluminum or
plastic, used to drain, wash
or cook ingredients from
liquid.

20. A. Rubber Spatula B. Turner Spatula C. Offset Spatula

21. 3. Offset
Spatula
- a broad-bladed implement
bent to keep the hand off hot
surfaces. It is used for
turning and lifting eggs, pan
cakes, and meats on
griddles, grills, sheet pans,
and the likes and also used
to scrape and clean griddles.

22. A. Pastry Brush B. Paint Brush C. Toothbrush

23. 4. Pastry Brush
– a small implement used
to brush the surface of
unbaked pastries or
cookies with egg white,
egg yolk or glaze.

24. A. Rubber Spatula B. Turner Spatula C. Offset Spatula

25. 5. Rubber Spatula or
Scraper
– a broad flexible plastic or
rubber scraper, that is
rectangular in shape with a
curve on one side. It is used to
scrape off all the contents of
bowls and pans from the sides
and fold in beaten eggs in
batter or whipped cream.

26. A. Sieve B. Colander C. Pan

27. 6. Sieve
- a screen-type mesh
supported by a round
metal frame used for
sifting dry ingredients like
starch and flour.

28. Which of these three pictures are solid, slotted and
perforated?

29. 7. Spoons: solid, slotted and perforated
– large stainless-steel spoons
holding about 3 ounces used for
mixing, stirring, and serving.
Slotted and perforated spoons are
large, long-handled spoons with
holes in the bowl used to remove
larger solid particles from liquids.

30. A. Wire Whip or Whisk B. Balloon Whisk C. Flat Whisk

31. 8. Wire Whip or Whisk
- a device with loops of
stainless-steel wire fastened to
a handle. It is used for
blending, mixing, whipping
eggs or batter, and for
blending gravies, sauces, and
soups.

32. KITCHEN
UTENSILS

33. 1. Egg Poacher
- a miniature Bain Marie
with an upper dish
containing indentations
each sized to hold an egg
or contains separate device
for poaching.

34. A. Omelet Pan B. Frying Pan C. Saucepan

35. 2. Omelet Pan
- a heavy-based frying usually
of cast iron or copper, with
rounded sloping sides used
exclusively for omelets and
never washed after used but
cleaned with absorbent paper.

36. What utensil can you see in this picture?

37. 3. Measuring Cup
- a kitchen utensil used
for measuring liquid or
bulk solid cooking
ingredients such as flour
and sugar.

38. What utensil can you see in this picture?

39. 4. Measuring Spoon
- used to measure an amount
of an ingredient, either
liquid or dry, when cooking.
Measuring spoons may be
made of plastic, metal, and
other materials.

40. A. Omelet Pan B. Frying Pan C. Saucepan

41. 5. Saucepan
- deep cooking pan
with a handle used
primarily for cooking
sauce.

42. A. Mixing Bowl B. Soup Bowl C. Serving Bowl

43. 6. Mixing Bowl
- these containers have
smooth, rounded interior
surfaces with no creases to
retain some mixture and is
used for mixing ingredients.

44. KITCHEN
EQUIPM

45. What equipment can you see in this picture?

46. 1. Oven
- a chamber or
compartment used
for cooking, baking,
heating, or drying.

47. What equipment can you see in this picture?

48. 2. Electric Mixer
- a hand-held mixer which
usually comes with various
attachments including a whisk
attachment for whisking
cream, batters and egg whites,
and sugar.

49. What equipment can you see in this picture?

50. 3. Refrigerator
- a kitchen appliance
where you store food
at a cool temperature.

51. NUTRIVE VALUE OF
AN EGG
Eggs are indeed one of nature’s
complete of food. It contains high
quality protein with all the
essential amino acids, all of the
vitamins except vitamin C, and
many minerals.

52. EGG NUTRIENT CHART

53. WRAP
UP!

54. LABEL ME!
Direction: Label the graphic
organizers by filling out at least
three kitchen tools, utensils and
equipment needed in preparing
egg dishes.

55. TOOLS

56. UTENSILS

57. EQUIPMENT

58. Q AND A
PORTION

59. "Egg-cellent Illustrations: Cracking
the Category!"
Direction: Please gather in your respective groups in the
motivational game earlier. Each group will choose a
representative to come forward and select a category from the
options: Kitchen Tools, Kitchen Utensils, and Kitchen
Equipment. Once the group has chosen a category, each group
needs to illustrate at least three items within their chosen
category. You have 5 minutes to brainstorm and draw your
illustrations. Once the time is up, each group will present their
illustrations and discuss the role and functions of the tools,
utensils, and equipment in their assigned category.

60. CRITERIA:
CRITERIA PERCENTAGE TALLY
Creativity 15 %
Accuracy 25 %
Presentation 45 %
Collaboration 15 %
Total 100 %

62. Direction: Submit a 3–5-
minute video of yourself
cooking an egg. Make sure to
explain the process clearly.
ASSIGNMENT:

63. THANK
YOU!