• Characteristics of fresh eggs.

• Candle test - can see a very small air sack and the old ones
have a large one.
• Water test - fresh eggs sink to the bottom because they don't have
much air in them. The old ones float because the air sack is bigger.
• Eggs contain all the essential protein, minerals and vitamins, except
Vitamin C. But egg yolks are one of few foods that naturally contain
Vitamin D.
• White-shelled eggs - are produced by hens with white feathers.
• Brown-shelled eggs - are produced by hens with red feathers.
• An egg shell has as many as 17,000 pores over its surface.
SALTED EGG
IN BRINE
SOLUTION
• How do you preserve
salted eggs.
• What are the things needed
to consider in preserving
salted eggs?
Tools and Materials
 Jar
 Katsa/perforated paper
• Casserole
• Measuring cups/spoon
• Ladle
• Mixing bowl
Tips for maintaining hygiene and
cleanliness in the kitchen
 Always wash your hands before handling the foods.
 Always wear kitchen working outfit
 Keep the surroundings, tools, and utensils clean
before and after working.
 Have clean dishtowels and hang item up during work.
 Clean tools and utensils before and after use.
 Always cover the food on the table.

 REMEMBER: Start Clean and End Clean. 

CRITERIA FOR
EVALUATION
Name: _______ Section:____
Recipe: ______________
• Presentation/Packaging------------ 20
• Appearance/ Color ------------------ 10
• Texture --------------------------------- 10
• Taste/Odor –--------------------------- 10
50 PTS
Write your observation/reaction
•Ingredients:
12 Ducks/Chicken eggs
 6 cups rock salt
 12 cups water
1. Boil 6 cups salt with 12 cups water. Cool the mixture after
boiling.
2. Carefully place 12 duck eggs in a wide mouth glass jar.
3. Pour the brine solution into the jar. Weigh down the eggs with

Procedures:
a plate to keep them from floating, or instead of jar, use a
sealed plastic bag filled with the salt solution.
4. Cover the mouth of the jar with perforated paper, Keep the jar
in a cool dry place for 3 weeks.
5. Try one egg after 12 days. Soak the eggs again for 5 days
more if the dried egg is not salty enough.When the eggs are
salty enough boil them for 10 minutes.
Practical no.2
•Kimchi - a popular
Korean dish, that is best
described as a spicy, slightly
sweet, pickled or fermented
cabbage.
 Ingredients
• 2 Chinese cabbage • 2 cloves garlic, pressed
• 1 tablespoon of salt • 2 tablespoons white sugar
• 1 tablespoon tomato • 1 teaspoon ground ginger
paste • 5 tablespoons chili sauce
• 5 green onions, chopped • 5 tablespoon catsup
• 1/2 small white onion, • 2 tablespoon vinegar
minced
• Cut the cabbages in half lengthwise and trim
the ends. Rinse and cut into pieces about 2
inches square.
• Place the cabbage into a large bowl and
sprinkle salt on the leaves
• Use your hands to rub the salt into the leaves.
• Stir in the tomato paste, green onions, white
onion, garlic, sugar and ginger. Sprinkle the
chili sauce over the mixture.
• Wear plastic gloves to protect your hands and
rub the chile powder into the cabbage leaves
until evenly coated.
• Seal the container and set in a cool dry place.
• Leave undisturbed for 4
days. Refrigerate before
serving, and store in the
refrigerator for up to 1
month (if it lasts that long!).
CRITERIA
A. General appearance (30pts) S.S T.S
1. Attractive and appealing to eat 10pts …..
2. Pleasant taste 10 pts ….
3. The vegetable are sliced properly 10pts…….
B. Workmanship (60%)
1. Wore an apron …………………………………………………………. 10pts
2. Working table was kept orderly and clean…… 10pts
3. Used the appropriate utensils to make kimchi10pts
4. Did the procedure step by step ……………………………10pts
5. Shows sanitary handling of food ………………………..10pts
6. Present the finished product on time………………… 10pts
C. Cost (10%)
1. Ingredients are fresh and in season …………………….10pts