COMPETENCY BASED

LEARNING MATERIALS

SECTOR TOURISM (HOTEL AND RESTAURANT)

QUALIFICATION TITLE COOKERY NC II
UNIT OF COMPETENCY PREPARE MEAT DISHES
MODULE TITLE PREPARING MEAT DISHES

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-MANILA

COOKERY NC II
Date Developed: Issued by:
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PREPERE MEAT
HAMODI A. HAMID
DISHES
 HOW TO USE THIS COMPENTENCY BASED
LEARNING MODULE
Welcome to the Module “Preparing meat dishes”. This module contains
training materials and activities for you to complete.

The unit of competency “Preparing meat dishes” contains knowledge,

skills and attitudes required for a Cookery NC II course.

You are required to go though a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning
outcome there are Information. Sheets, Job Sheets and Activity Sheets.
Follow these activities on your own and answer the Self-Check at the end of
each learning activity.

If you have questions, don’t hesitate to ask your teacher for assistance.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in this
module because you have been working for some time already have
completed training in this area.

If you can demonstrate to your teacher that you are competent in a

particular skills or skills, talk to her/him about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous training show it to
your teacher. If the skills you acquired are still current and relevant to this
module, they may become part of the evidence you can present for RPL. If
you are not sure about the currency of your skills, discuss it with your
teacher.

After completing this module ask your teacher to assess your

competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your
own pace.

COOKERY NC II
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PREPERE MEAT
HAMODI A. HAMID
DISHES
 COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES

NO. UNIT OF COMPETENCY MODULE TITLE CODE

1. Clean and maintain Clean and maintain TRS512328
kitchen premises kitchen premises
2. Prepare stocks, sauces Prepare stocks, sauces TRS512331
and soups and soups

3. Prepare appetizers Prepare appetizers TRS512381

4. Prepare salads and Prepare salads and TRS512382

dressing dressing

5. Prepare sandwiches Prepare sandwiches TRS512330

6. Prepare meat dishes Prepare meat dishes TRS512383

7. Prepare vegetables Prepare vegetables TRS512384

dishes dishes

8. Prepare egg dishes Prepare egg dishes TRS512385

9. Prepare starch dishes Prepare starch dishes TRS512386

10. Prepare poultry and Prepare poultry and TRS512333

game dish(es game dish(es
11. Prepare seafood dishes Prepare seafood dishes TRS512334

12. Prepare desserts Prepare desserts TRS512335

13. Package prepared food Package prepared food TRS512340

COOKERY NC II
Date Developed: Issued by:
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Level I Page 3 of 36
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 TABLE OF CONTENTS

COMPETENCY SUMMARY...................................................................................................5
LEARNING OUTCOME SUMMARY....................................................................................7
LEARNING EXPERIENCES.............................................................................................9-11
LO1.....................................................................................................................................9
LO2...................................................................................................................................11
INFORMATION SHEET........................................................................................................12
LO2...................................................................................................................................12
LO2...................................................................................................................................16
SELF-CHECK.........................................................................................................................21
8.2-2..................................................................................................................................2
8.2-2..................................................................................................................................3
SELF-CHECK ANSWER KEY............................................................................................22
8.2-2..................................................................................................................................5
8.2-2..................................................................................................................................6
OPERATION/TASK/JOB SHEET.......................................................................................23
Level2................................................................................................................................2
Level2................................................................................................................................3
PERFORMANCE CRITERIA CHECKLIST.......................................................................24
Level2................................................................................................................................5
Level2................................................................................................................................6
GLOSSARY/DEFINITION OF TERMS..............................................................................25
Level2................................................................................................................................2
Level2................................................................................................................................3
REFERENCES.......................................................................................................................26

COOKERY NC II
Date Developed: Issued by:
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 MODULE CONTENT

UNIT OF COMPETENCY: Prepare MEAT Dishes

MODULE TITTLE: Preparing Egg Dishes

MODULE DESCRIPTION:

This unit deals with the skills, knowledge and attitude

required to cook, present and store various meat dishes.

NOMINAL DURATION: 24 hrs.

LEARNING OUTCOMES

At the end of this module your MUST be able to:

1. Perform Mise en place

2. Prepare and cook egg dishes

3. Present egg dishes

4. Store egg dishes

ASSESSMENT CRITERIA:

1. Clean , sanitize and prepare tools, utensils, and equipment based

on required tasks

2. Identify correct ingredients according to standard recipes, recipes

card or enterprise ingredients

3. Assemble ingredients according to correct quantity, type and

quality required

4. Prepare ingredients based on the required form and time frame

5. Thaw frozen ingredients by following enterprise procedures

6. Wash raw ingredients with clean potable water if necessary.

7. Prepare variety of egg dishes according to standard recipes using

range of cooking methods.

8. Appropriate cooking methods are identified and used for cooking

9. A variety of portioned meat cuts are cooked in accordance to standard

COOKERY NC II
Date Developed: Issued by:
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 recipe specifications
10. A variety of offal dishes are cooked according to standard recipes
11. Meats are carved using appropriate tools and techniques
12. Ingredients are adjusted to meet special requests of customers
13. Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
14. Workplace safety and hygienic procedures are followed according
to enterprise and legal requirements
15. Select and prepare sauces and accompaniments specific to egg
preparations.
16. Meat dishes are presented attractively according to classical, cultural and
enterprise standards
17. Meat dishes are presented hygienically, logically and sequentially within the
required timeframe
18. Suitable plates are selected according to enterprise standards
19. Factors in plating dishes are observed in presenting meat dishes
20. Quality trimmings and other leftovers are utilized where and when
appropriate
21. Fresh and cryovac-packed meat are stored correctly according to health
regulations
22. Required containers are used and stored in the proper temperature to
maintain freshness, quality and taste
23. Meat is stored in accordance with FIFO operating procedures and storage of
meat requirements

COOKERY NC II
Date Developed: Issued by:
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Conditions:

The trainee will have access to:

1. LCD projector
2. Television and Media Player
3. Whiteboard
4. Application Equipment's as prescribe to Training Regulations
5. Gas Range Oven
6. Microwave
7. Pots and pan
8. Salamander
9. Book
10. Apron
11. Utensils
12. Meat

COOKERY NC II
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 LEARNING OUTCOME SUMMARY

LO.3 PRESENT MEAT CUTS FOR SERVICE

Contents:
1. Present cooked meat attractively
2. Portion control for cooked meat
3. Creative presentation techniques
4. Hygienic food handling practices
5. Safe work practices in presenting
6. Suitable storage techniques to maintain optimum quality of ingredients
7. Organizational skills teamwork
8. Waste minimization techniques

Assessment Criteria
3.1Meat dishes are presented attractively according to classical,
cultural and enterprise standards.

3.2Meat dishes are presented hygienically, logically and sequentially

within the required timeframe

3.3Suitable plates are selected according to enterprise standards.

3.4Factors on plating are observed in presenting meat dishes.

Conditions: The students/trainees must be provided with the following

1. LCD Projector
2. Overhead Projector
3. Television and multimedia player
4. Whiteboard
5. Applicable equipment as prescribed by Training regulations
6. Electric, gas o induction ranges
7. Ovens, including combi ovens
8. Microwaves
9. Grills and griddles
10. Deep fryers
11. Salamanders

COOKERY NC II
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 12. Blenders
13. Food processor
14. Mixers
15. Utensils
16. Steamers
17. Pots and pan
18. Cleaning materials and linen
19. Tilting fry pan
20. Steamer
21. Braine marie
22. Mandolines

Methodologies:
1. Lecture
2. Film viewing
3. Demonstration

Assessment Method:
1. Direct Observation
2. Oral questioning
3. Written Exam

COOKERY NC II
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 LEARNING EXPERIENCE

LEARNING OUTCOME #3 PRESENT

MEAT CUTS FOR SERVICE
Learning Activities Special Instructions
Read Information sheet 3.1.1Read carefully and internalized
Cleaning and sanitizing materials the information sheet.

Answer self-check 3.1-1 Check yourself by answering Self-

Check and compare your answer
with Answer Key. 8.1-1
Read information sheet 3.1-2 on Read carefully and internalized
the information sheet.
Proper Ingredients

Answer self-check 3.1-2 Check yourself by answering Self-

Check and compare your answer
with Answer Key. 8.1-2
Read information sheet 3.1-2 on Read carefully and internalized
the information sheet.
Thawing and washing raw and
frozen ingredients
Answer self-check 3.1-3 Check yourself by answering Self-
Check and compare your answer
with Answer Key.8.1-3

COOKERY NC II
Date Developed: Issued by:
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 INFORMATION SHEET 3.1-1

Present Cooked Meat Attractively

Learning Objectives:
After reading this information sheet, you must be able to:

1. Demonstrate the ability to present meat dishes attractively, incorporating

classical, cultural, and enterprise-specific presentation standards (Aligns
with 3.1).
2. Apply various garnishing and arrangement techniques to meet visual
appeal expectations in diverse culinary styles.
3. Select appropriate plating elements that complement the meat dish and
reflect enterprise standards.

Classical, Cultural, and Enterprise Standards:

o Understanding the specific presentation guidelines and expectations
of different culinary traditions and your workplace.
o Examples:
 Classical: A French-style beef bourguignon might be presented
in a shallow, white ceramic dish with a sprig of fresh thyme and
a side of creamy mashed potatoes, emphasizing elegance and
simplicity.
 Cultural: A Korean bulgogi platter could be served with colorful
banchan (side dishes) arranged in small bowls around the
meat, showcasing the vibrant colors and communal aspect of
Korean dining.
 Enterprise: A restaurant might have a standard presentation for
its signature steak, including a specific garnish (e.g., rosemary
sprig), sauce placement, and side dish arrangement.
Garnishing and Arrangement:
o Using garnishes to enhance the visual appeal, flavor, and texture of
meat dishes.
o Applying arrangement techniques that create a balanced and
aesthetically pleasing presentation.
o Using color and texture to enhance the dish.
o Examples:
 Garnishes: Fresh herbs (parsley, chives, rosemary), vegetable
cuts (carrot ribbons, radish roses), fruit slices (lemon wedges,
orange segments), edible flowers.
 Arrangement: Sliced roast beef fanned out on a platter, grilled
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 chicken breast placed on a bed of colorful roasted vegetables, a
steak served with a neat row of grilled asparagus.
Plate Selection:
o Choosing plates that complement the meat dish and reflect the
enterprise's standards.
o Considering the size, shape, and color of the plate to enhance the
overall presentation.
o Examples:
 A large, rectangular platter for a shareable meat dish.
 A round, white plate for a single-serving steak.
A shallow, wide bowl for a saucy meat dish.
Practical Application:
 Research: Familiarize yourself with classical, cultural, and enterprise
presentation standards.
 Garnishes: Practice creating and applying garnishes that match the dish's
style.
 Arrangement: Experiment with different arrangements to find the most
visually appealing layout.
 Plate Selection: Match plate size, shape, and color to the dish.
 Cleanliness: Always ensure plates are clean, and that sauces and garnishes
are neatly placed.
 Temperature: Ensure that the dish is served at the correct temperature.
Key Factors for plating:
 Color: Use contrasting colors to make the dish more visually appealing.
 Texture: Combine different textures (e.g., crispy, soft, smooth) for a more
interesting dish.
 Height: Add height to the dish for a more dramatic presentation.
 Focal Point: Create a focal point on the plate to draw the viewer's eye.
 Balance: Ensure that the dish is balanced in terms of color, texture, and
height.
Importance:
 Attractive presentation enhances the customer's dining experience.
 It showcases the chef's skill and attention to detail.
 It reflects the quality and standards of the establishment.

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Date Developed: Issued by:
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Level I Page 12 of 36
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 SELF-CHECK 3.1-1
Multiple Choice: Choose the correct answer.
1. Which of the following is a key factor in presenting a meat dish according to
enterprise standards?
a) Using any available plate.
b) Following the chef's personal preferences.
c) Adhering to the restaurant's specific plating guidelines.
d) Ignoring cultural influences.
2. What is the primary purpose of using garnishes in meat dish presentation?
a) To increase the portion size.
b) To add flavor only.
c) To enhance the visual appeal and complement the dish.
d) To hide imperfections in the meat.
3. When selecting a plate for a meat dish, which factor is MOST important?
a) The plate's price.
b) The plate's weight.
c) How well the plate complements the dish and reflects enterprise
standards.
d) The plate's material.
4. Which of the following is a crucial aspect of arranging a meat dish on a plate?
a) Ignoring color contrast.
b) Focusing solely on the quantity of food.
c) Creating a balanced and visually appealing layout.
d) Randomly placing garnishes.
5. Why is serving meat at the correct temperature important for presentation?
a) To make the dish look hotter or colder.
b) To enhance the dish's flavor and ensure food safety.
c) To save time in the kitchen.
d) To make the plate easier to handle.

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Date Developed: Issued by:
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 ANSWER KEY 3.1-1
1. C
2. C
3. C
4. C
5. B

COOKERY NC II
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 INFORMATION SHEET 3.1-2

Portion Control for Cooked Meat

Learning Objectives:
1. Apply standardized portion control techniques to ensure consistent and
appropriate serving sizes, contributing to efficient and timely service (Aligns
with 3.2).
2. Utilize tools and methods to accurately measure and portion meat,
maintaining enterprise standards for serving sizes.
3. Understand the relationship between portion control and attractive
plating, and how to control portions without effecting the visual appearance.

Standardized Portion Control:

o Consistent and accurate serving sizes are crucial for cost control,
customer satisfaction, and efficient service.
o This involves following established guidelines and recipes to ensure
uniform portions.
o Examples:
 A restaurant's steak recipe specifies a 200g portion of grilled
sirloin.
A buffet line uses portion scoops to ensure each serving of

pulled pork is consistently 150g.
Accurate Measurement and Tools:
o Using scales, measuring cups/spoons, and portion scoops to precisely
measure cooked meat.
o Understanding the use of these tools to maintain enterprise standards
for serving sizes.
o Examples:
 Using a digital scale to weigh individual slices of roast beef.
 Using a specific size portion scoop for ground meat in pasta
dishes.
 Measuring out a sauce using a ladle, or measuring cup.
Portion Control and Plating:
o Balancing portion control with visual appeal.
o Techniques to portion meat without compromising the dish's
aesthetic.
o Understanding the relationship between portion size and plate size.
o Examples:

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  Slicing a chicken breast into even portions before plating, and
fanning out the slices.
 Arranging a measured portion of diced beef in a neat mound,
rather than a scattered pile.
 Using a smaller plate for a smaller portion, so the plate does not
look empty.
Practical Application:
Standardized Recipes:
o Adhere to standardized recipes that specify portion weights or
volumes.
o Ensure all staff are trained on these recipes.
Measurement Tools:
o Use calibrated scales to weigh meat portions.
o Employ portion scoops for consistent servings of diced or shredded
meat.
o Use measuring cups or spoons for sauces and other liquid
accompaniments.
Plating Techniques:
o Arrange meat portions neatly and attractively on the plate.
o Use garnishes and sauces to enhance visual appeal without exceeding
portion sizes.
o Choose plate sizes that compliment the portion size.
o Slice meat in a way that allows for portion control, and maintains
visual appeal.
Importance:
 Cost Control: Prevents over-serving and minimizes food waste.
 Customer Satisfaction: Ensures consistent and appropriate serving
sizes.
 Efficient Service: Streamlines food preparation and service.
 Attractive Presentation: Maintains the visual appeal of meat dishes
while controlling portions.

COOKERY NC II
Date Developed: Issued by:
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Level I Page 16 of 36
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 SELF-CHECK 3.1-2
Instructions: Answer the following practical questions based on the information
provided in the information sheet.

Scenario 1: Steak Portioning

1.A restaurant's standardized recipe calls for a 200g portion of grilled sirloin
steak. Describe the steps you would take to ensure you are serving the correct
portion size. What tools would you use?
Scenario 2: Pulled Pork Buffet
2.You are working on a buffet line serving pulled pork. How would you ensure
each guest receives a consistent 150g portion? What tool would be the most
efficient for this task?
Scenario 3: Roast Beef Plating
3.You need to plate sliced roast beef. Describe how you would use a digital scale
to ensure accurate portioning while also maintaining an attractive
presentation. How would you arrange the slices on the plate?
Scenario 4: Ground Meat Pasta Dish
4.You are preparing a pasta dish with ground meat. What tool would you use to
ensure consistent portioning of the ground meat? How does using this tool
contribute to efficient service and cost control?
Scenario 5: Chicken Breast Presentation
5.You need to plate a chicken breast, ensuring it is portioned correctly and looks
appealing. Describe how you would slice the chicken to achieve portion
control and maintain a visually attractive presentation.
Scenario 6: Sauce Measurement
6.A recipe requires that each plate contain 50ml of a sauce. What tool would you
use to measure the sauce and how would you apply the sauce to the plate to
maintain a neat appearance?
Scenario 7: Plate Size and Portioning
7.You are serving a smaller portion of meat than usual. How would you adjust the
plate size to ensure the dish still looks appealing and doesn’t appear to be
lacking in quantity?
Scenario 8: Staff Training
8.Why is it important to ensure all staff are trained on standardized recipes and
portion control techniques? What are the benefits for the restaurant and the
customers?
.

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 ANSWER KEY 8.1-2
Practical Self-Check: Portion Control for Cooked Meat (Information Sheet 8.1-2

Scenario 1: Steak Portioning

Steps:
o (a) Calibrate or verify the accuracy of the digital scale.
o (b) Place the cooked sirloin steak on the digital scale and trim or add meat
until it reaches 200g.
o (c) Visually check the steak to ensure it looks like a standard portion and fits
the plate appropriately.
Tools:
o (a) Digital kitchen scale.
Scenario 2: Pulled Pork Buffet
Tool:
o (a) Portion scoop (150g capacity).
Scenario 3: Roast Beef Plating
Steps:
o (a) Place the plate on the digital scale and tare it. Then, slice the roast beef
and place it on the scale until the desired weight is reached.
o (b) Arrange the sliced roast beef in an overlapping, fanned-out pattern on the
plate to create an appealing presentation.
Scenario 4: Ground Meat Pasta Dish
Tool:
o (a) Portion scoop (appropriate size for the ground meat portion).
Benefits:
o (a) Cost control: Ensures consistent meat portions, preventing over-serving
and excessive food costs.
o (b) Service efficiency: Allows for quick and consistent portioning,
streamlining the plating process and reducing service time.
Scenario 5: Chicken Breast Presentation
Slicing Technique:
o (a) Slice the chicken breast horizontally into even portions, then fan out the
slices on the plate, slightly overlapping each slice. This creates a visually
appealing presentation while maintaining portion control.

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Scenario 6: Sauce Measurement
Tool:
o (a) Measuring ladle or measuring cup.
Technique:
o (a) Drizzle the sauce neatly around the meat, or use a squeeze bottle to apply
the sauce in a controlled manner, avoiding spills on the plate rim.
Scenario 7: Plate Size and Portioning
Adjustment:
o (a) Use a smaller plate (e.g., a salad plate instead of a dinner plate). This
ensures the portion looks adequately sized and prevents the plate from
appearing empty.
Scenario 8: Staff Training
Benefits:
o (a) Customer satisfaction: Consistent portion sizes ensure customers receive
the expected value and quality, leading to positive dining experiences.
o (b) Waste and cost reduction: Proper portion control minimizes food waste,
reduces food costs, and improves profitability for the restaurant.

COOKERY NC II
Date Developed: Issued by:
Trainers Methodology March 2025 TUPM
Level I Page 19 of 36
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 INFORMATION SHEET 3.1-3
Creative Presentation Techniques for Meat Dishes

Learning Objectives:
1. Develop and implement creative plating designs that enhanced the visual
appeal of the meat, adhering to enterprise standards.

2. Apply innovative garnishing and decorative techniques to create unique and visually
appealing meat dish presentations.
3. Explain and apply different plating factors such as color, texture, height, and focal
point

Creative Plating Design:

o Developing unique and visually engaging layouts for meat dishes.
o Considering the dish's components, style, and target audience when
designing the plate.
o Utilizing various plating styles (e.g., modern, rustic, minimalist) to
create a desired effect.
oAdhering to enterprise standards regarding plating.
Innovative Garnishing and Decoration:
o Using garnishes beyond traditional herbs, incorporating edible
flowers, vegetable sculptures, and artistic sauce applications.
o Experimenting with textures and colors to create visual interest.
o Creating garnishes that complement the dish's flavor profile.
Plating Factors:
o Color: Utilizing contrasting and complementary colors to create visual
impact.
o Texture: Combining various textures (e.g., crispy, smooth, soft) for a
more complex and appealing dish.
o Height: Adding vertical elements to create a sense of drama and visual
interest.
o Focal Point: Establishing a central element on the plate to draw the
viewer's eye.
Practical Application:
Plating Design:
o Sketching plating layouts before assembly.
o Using plate shapes and sizes to create visual interest.
o Creating asymmetrical arrangements for a modern look.
o Arrange the meat in a way that is appealing, and that shows of the
product.
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 Garnishing and Decoration:
o Creating sauce designs with squeeze bottles or spoons.
o Using microgreens, edible flowers, or vegetable crisps for garnish.
o Creating vegetable fans, or other vegetable garnishes.
Plating Factors:
o Pairing meat with colorful vegetables or sauces.
o Adding crispy elements (e.g., fried shallots) to contrast with soft meat.
o Stacking meat or garnishes to create height.
o Placing the main protein slightly off-center to create a focal point.
Examples:
 Modern Plating: A sliced filet mignon arranged in a geometric pattern,
with a vibrant beet puree and microgreen garnish.
 Rustic Plating: A braised pork shoulder served on a wooden board with
roasted root vegetables and a drizzle of herb oil.
 Cultural Plating: A Moroccan tagine served in a traditional tagine dish
with colorful couscous and preserved lemon garnish.
 Height: A beef wellington with a puff pastry that is standing tall, and a
sauce drizzled around the base.
 Texture: A crispy skinned roasted chicken, served with smooth mashed
potatoes, and a crunchy vegetable slaw.
 Color: A plate of sliced rare steak, served with bright green asparagus,
and a deep red wine reduction sauce.
Importance:
 Creative presentation enhances the dining experience.

 It showcases the chef's artistry and skill.

 It elevates the perceived value of the dish.

 It allows the chef to express their own style.

COOKERY NC II
Date Developed: Issued by:
Trainers Methodology March 2025 TUPM
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 SELF-CHECK 8.1-3

Fill in the Blanks:

1. The safest method for thawing frozen food is in the .

2. When washing vegetables, always use water.

3. It is important to change the water every 30 minutes when using

the thawing method.

4. thawing can cause uneven cooking and bacterial growth.

5. A vegetable brush is used to clean .

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 ANSWER KEY 8.1-3

1. REFRIGERATOR
2. CLEAN/POTABLE
3. COLD WATER
4. ROOM TEMPERATURE
5. ROOT CROPS

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 LEARNING OUTCOME NO.2 PREPARE
AND COOK EGG DISHES

Contents
1. Variety of egg dishes
2. Methods in cooking egg
3. Sauces accompaniments in egg dishes
4. Safety and hygienic procedure in workplace

Assessment Criteria:
1. Standard recipe are use to prepare a variety of egg dishes
using range of cooking methods
2. Specific methods of cooking egg
3. Proper sauces and accompaniments in egg dishes
4. Workplace safety and hygienic procedures are followed
according to enterprise and legislated requirements and
standards.

Conditions
The participants will have to access to:
1. Kitchen tools, utensils and equipment
2. Kitchen or work station
3. Manufacturer’s manuals

Methodolgies:
1. Lecture/ demonstration

Assessment Method:
1. Lecture
2. Group Discussion
3. Self Pace Instruction
4. Demonstration

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 LEARNING EXPERIENCE

LEARNING OUTCOME #2 PREPARE

AND COOK EGG DISHES

Learning Activities Special Instructions

Read Information Sheet 8.2-1 Read carefully and internalized the

“Variety of egg dishes” information sheet.

Check yourself by answering Self- Check

and compare your answer with
Answer Self-Check 8.2-1 Answer Key.

Read Information Sheet 8.2-1 Read carefully and internalized the

“Variety of egg dishes” information sheet.

Check yourself by answering Self- Check

and compare your answer with
Answer Key.
Answer Self-Check 8.2-1
Read Information Sheet 8.2.2
“Methods in cooking eggs” Task Sheet will help you to practice
your acquired skills.

Answer Self-Check 8.2-2

Perform Task Sheet 8.2-2 “Cook egg The Performance Criteria Checklist will
using Scrambled Method” be your guide to help you in evaluating
your performance and work.

Read Information Sheet 8.2-3 “SaucesRead carefully and internalized the

and accompaniments in egg dishes” information sheet.

Check yourself by answering Self- Check

Answer Self-Check 8.2-3 and compare your answer with
Answer Key.

Read Information Sheet 8.2-4 “Safety andRead carefully and internalized the
hygienic procedure in information sheet.
workplace”
Check yourself by answering Self-
Check and compare your answer
Answer Self-Check 8.2.4 with Answer Key.
After doing all activities of this Learning Outcome (LO). you are ready to
proceed to the next Learning Outcome (LO) on Presenting Egg Dishes.

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 INFORMATION SHEET 8.2-1 VARIETY

OF EGG DISHES

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different of variety of egg dishes

2. Distinguish the different of variety of egg dishes

INTRODUCTION

Chicken eggs are widely used in many types of dishes, both sweet and
savory, including many baked goods. Some of the
most common preparation methods include:
scrambled, fried, poached, hard-boiled, soft-boiled,
omelettes and pickled. They can also be eaten raw,
though this is not recommended for people who
may be especially susceptible to salmonellosis,
such as the elderly, the infirm, or pregnant women. In addition, the
protein in raw eggs is only 51 percent bio available, whereas that of a
cooled egg is nearer 91 percent bio-available, meaning the protein of
cooked eggs is nearly twice as absorbable as the protein from raw eggs.
As an ingredient, egg yolks are an important emulsifier in the kitchen,
and are also used as a thickener in custards.

VARIETY OF EGG DISHES

Omellete
 A dish made from beaten eggs quickly cooked
with butter or oil, but not further stirred
while cooking, in a frying pan, sometimes
folded around a filling such as cheese,
vegetables, meat (often ham), or some
combination of the above.

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Shirred eggs
 Also known as baked eggs, it is a dish in
which eggs have been baked in a flat-
bottomed dish; the name originates form the
type of dish in which it was traditionally
baked. An alternative way of cooking is to
crack the eggs into individual ramekins and cook them in a water
bath, creating the French dish eggs.

Balut
 A steamed fertilized duck egg containing a
partially developed duck embryo, it is
commonly sold as street food in the
Philippines.

Century egg
 Originated as an ingredient or an appetizer
in Chinese cuisine made by preserving
duck, chicken or quail eggs in a mixture of
clay, ash, salt, quicklime, and rice bulls for
several weeks to several months,
depending on the method of
processing. Now
commonly found in some East and Southeast Asian county
especially that with Chinese heritage.

Chinese steamed eggs

 A Chinese home-style dish found all over
China. Eggs are beaten o a consistency
similar to that used for an omelette, water
is added and the mixture steamed.

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Egg Benedict
 Poached eggs on Canadian bacon on top
of toasted English muffin halves covered
with hollandaise sauce.

Frittata
 An Italian egg-based dish similar to an
omelette or crust less quiche, enriched
with additional ingredients such as
meats, cheese, vegetable or pasta.

Kuro-tamago
 Black boiled egg, cooked in sulphur rich
hot spring. Originated in Japan, refers
to a unique boiled egg delicacy from the
volcanic hot spring.

Loco moco
 White rice, topped with a hamburger
patty, a fried egg, and brown gravy.

Pickled egg
 Typically hard boiled eggs that are cured
in vinegar or brine. This was originality
done like many food as a way to preserve
the food so that it could be eaten months
later. Pickled eggs have since become a
favorite among many as a snack or hors
d’ oeuvre popular in pubs, bars and
taverns, and around the world in places where beer is served.

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Scotch egg
 A hard boiled egg wrapped in sausage
meat, coated in bread crumbs and baked
or deep-fried.

Salted duck egg

 Originated in China, it is a duck egg
pickled in salt water brine. Given it a
unique flavor and texture when cooked,
with the whites becomes salty with a
little snappier texture and the yolk has
a peanut-butter-like creamy texture.

Scrambled egg
 A dish made from beaten egg whites and
yolks (usually chicken eggs). Beaten
eggs are put into a hot pot or pan
(usually greased) and stirred frequently,
forming curds as they coagulate.

Boiled egg
 This dish includes boiling long enough to
be (“hard boiled”) or just long enough for
the albumen (egg white) to solidify (“soft
boiled”).

Coddled egg
 In cooking, coddled eggs are gently or
lightly cooked eggs. They can be
partially cooked, heavily cooked, or
hardly cooked at all.

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Fried egg
 Cooked in hot grease in a skillet: cooked
lightly on one side only (“sunny side
up”), cooked lightly on one side and
turned over briefly (“over easy”), cooked
on both sides so the white is solid but
the yolk still soft and runny (“over
medium”) and thoroughly cooked on bot sides with the yolk solid
(“over well”), and with the yolk broken (“over hard”).

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 SELF CHECK 8.2-1

Multiple choice: Read and statement carefully and write the correct
letter of your answer.

1. This dish includes boiling long enough to be (“hard boiled”) or

just long enough for the albumen (egg white) to solidify (“soft
boiled”).

a. Egg Benedict
b. Boiled Egg
c. Pickled Egg
d. Coddled Egg

2. White rice, topped with a hamburger patty, a fried egg, and

brown gravy.

a. Frittata
b. Kuro-Tomago
c. Omelette
d. Loco moco

3. Dish made from beaten egg white and yolks of (usually chicken
eggs). Beaten eggs are put into a hot pot or pan (usually greased)
and stirred frequently, forming curds as they coagulate.

a. Century Egg
b. Balut
c. Scrambled Egg
d. Salted Duck Egg

4. Black boiled egg, cooked in sulphur rich hot spring.

a. Boiled Egg
b. Scotch Egg
c. Kuro-Tomago
d. Pickled Egg

5. An Italian egg based dish similar to an omelette or crust less

quiche, enriched with additional ingredients such as meats,
cheeses, vegetable or pasta.

a. Frittatta
b. Fried Egg
c. Loco moco
d. Omelette

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 SELF-CHECK ANSWER KEY

1. B

2. D

3. C

4. C

5. A

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 INFORMATION SHEET 8.2-2

METHODS IN COOKING EGG

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST b able to:

1. Identify the different methods in cooking eggs

2. Familiarize the different methods in cooking eggs

INTRODUCTION

Cooking Method
The basic principle of egg coking is to use a medium to low
temperature and time carefully. When you cook eggs at too high
temperature, the whites shrink and become tough and rubbery and
the yolks become tough and the surface may turn gray-green.

To kill the bacteria and other microorganisms, the recommended

guidance is cook eggs until whites are firm and the yolks thickened.
Cook egg dishes to an internal temperature of 160 Fahrenheit.

POACHING METHOD
 A poached method is an egg that has
been cooked outside the shell, by
poaching or sometimes steaming as
opposed to simmering or boiling liquid
This method of preparation is favored
for eggs, as it can give more delicately
cooked eggs than cooking in higher
temperature such as boiling water.

BOILING METHOD
 This dish includes boiling long enough
to be (“hard boiled”) or just long
enough for the albumen (egg white) to
solidify (“soft boiled”).

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HARD BOILED
 Boiled For 10-12 minutes

MEDIUM BOLED
 Boiled for 8 minutes

SOFT BOILED
 Boiled for 5 minutes

FRYING METHOD
 A fried egg is a dish commonly made
using a fresh hen’s egg, fried whole
with minimal accompaniments.
Fried eggs are traditionally eaten for
breakfast in many countries but
may also be served at other times of
the day.

SCRAMBLED METHOD
 Scrambled egg is a dish made from
eggs stirred or beaten together in a
pan while being gently heated,
typically with salt and butter and
various ingredients.

BAKING METHOD
 Baked egg is place in small buttered
dishes referred to as ramekins and
boiled until white is set the yolks
remains liquid.

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 SELF-CHECK 8.2-2

Identification: Write the correct term before the given number.

1. A dish made from eggs stirred or beaten together in a pan while

being gently heated, typically with salt and butter and various
ingredients.

2. A dish commonly made using a fresh hen’s egg, fried whole with
minimal accompaniments.

3. This dish includes boiling long enough to be or just long

enough for the albumen (egg white) to solifidy.

4. Is place in small buttered dished referred to as ramekins and

broiled until white is set but the yolks remains liquid.

5. An egg has been cooked outside the shell, by poaching or

sometimes steaming as opposed to simmering or oiling liquid.

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 ANSWER KEY 8.2-2

Identification

1. SCRAMBLE EGG
2. FRIED METHOD
3. BOILED METHOD
4. BAKED METHOD
5. POACHED METHOD

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 OPERATION/TASK/JOB SHEET

TASK SHEET 8.2-2

Title: Cook egg using the scrambled method

Performance Objectives: Given the needed supplies/materials you are

going to perform scrambled method in cooking are.

Supplies/Materials : Cook bookm spoons, plates,ingredients

needed, amekins, non stick pan, ladle, mixing bowl.

Equipment : Gas Range Oven

General Instruction: Given the necessary tools, materials,

instrument and equipment, you are required to perform the following
within thirty (30) minutes in a accordance with the task requirements:

Steps/Procedure:

SCRAMBLED METHOD
1. Wear appropriate and clean working clothes.
2. Prepare the needed materials, tools and utensils and equipment.
Make it was cleaned and sanitized to avoid contamination that can
possibly affect food.
3. Beat 2 eggs. 2tbsp milk and salt and pepper to taste until blended.
4. In an omelet pan over medium high heat and 2tsp butter until just
hot to sizzle a drop of water.
5. Pour in the egg mixture as the mixture begins to set, gently draw
an inverted pancake turner completely across pa, forming large
soft curds.
6. Continue until the eggs are thickened and no visible egg remains.
Do not stir constantly.

Assessment Method: Observe using Performance Criteria Checklist

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 PERFORMANCE CRITERIA CHECKLIST

Criteria YES NO
Did you…
1. Use the tools properly?

2. Beat 2eggs, 3 tbsp milk and salt and pepper?

3. Preheat the pan in a medium heat?

4. Add 2tsp butter until just hot to sizzle?

5. Pour in the egg mixture as the mixture begins to

set?

6. Gently draw an inverted pancake turner

completely across the pa, forming large soft curds
7. Continue until the eggs are thickened and no
visible liquid egg remains?

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 INFORMATION SHEET 8.2-3

SAUCES AND ACCOMPANIMENTS IN EGG DISHES

Learning Objectives:

After reading this INFROMATION SHEET, YOU MUST be able to:

1. Determine what are sauces and accompaniments in egg dishes
2. Identify the different types of sauces and accompaniments in
egg dishes.

INTRODUCTIONS

 It is the additions to the main ingredients of a meal. They can be

used to enhance the flavor, color, aroma, and overall
presentation of the meal.

SAUCES AND ACCOMPANIMENTS

Tomato Sauce

 Known as eggs in purgatory in Italy

and shashuka throughout the middle
east. Eggs baked in tomato sauce is a
popular comfort food.

Kimchi

 The garlicky, spicy korean pickle is an

awesome condiment to the alongside
baked eggs.

Puree

 It is a cooked food usually vegetables or

and legumes that has been ground,
pressed, blended or sieve to the
consistency of a creamy paste or liquid

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Pesto

 A original sauce dish pesto alla

genevese and it is originated in Genoa,
the capital city of Liguria, Italy.

Bearnaise Sauce

 It is a sauce made of clarified butter

emulsified in egg yolks and white
wine vinegar and flavored herbs.

Hollandaise Sauce

 It also called Dutch Sauce. An

emulsion of egg yolk, melted butter,
water and lemon juice. It is usually
seasoned with salt and white pepper
or cayenne pepper.

Silog

 A Filipino style that usually

accompanied of Fried Rice and
different fried dish like, tapang
bangus, tocino, hotdog, fried
chicken, tapang baka and many
more.

Crepe

 It makes the perfect container for

crumbled sausage and bright-
yolked egg in a simple meal.

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Smoked Tuna

 It is best to accompanied with Egg

Benedict and perfectly livens up
with Hollandaise sauce.

Tomato Chili Salsa

 It is a traditional type recipe that

has canned tomatoes mix with
driedancho chillies and canned
chipotles in adobo gives the salsa a
rich and deep flavor.

Retatouille

 It is a summer comfort food that is

thick, nourishing and packed with
seasonal vegetables, warm herbs
and spices.

Mushroom, bacon topped and with Asparagus

 Cook the ingredients separately to

ensure the crisp bacon and tender
asparagus.

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 SELF CHECK 8.2-3

True or False: Write TRUE if the statement is correct and write False if
the statement is incorrect.

1. Hollandaise Sauce also called Dutch Sauce.

2. Smoked Tuna is best to accompanied with Egg Benedict and
perfectly livens up with Hollandaise sauce.
3. Presto is originated in Genoa, the capital city of Liguria, Italy.
4. Kimchi is a garlicky, sweet korean pickle.
5. Silog is a Filipino style that usually accompanied of Fried Rice and
different fried dish

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 ANSWER KEY 8.2-3

True or False

1. True
2. False
3. True
4. False
5. True

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 INFORMATION SHEET 8.2-4
Safety and hygienic procedure in workplace

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Determine what are safety and hygienic procedure in workplace.

2. Identify the different safety and hygienic procedure in workplace.

INTRODUCTION
A safe work environment is productive one. No matter the size of
the type of the business, workplace safety procedures are necessity for
all staff. Safety measures protect employees as well as equipment and
business property.

Rules to consider when preparing food

 Wear a clean apron.
 Wear closed-in shoes to protect your feet, in case of hot spills or
breakages.
 Wash your hands before and after handling food.
 Keep food preparation surface clean.
 Tie back long hair.
 Store food appropriately.
 Wash vegetables and fruit under cold water before use.
 Do not run around the room where food is being prepared.
 Wipe up food spills immediately.
 Handle knives and other sharp equipment with care.

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 When using a knife, always cut away from yourself of downwards
on a chopping board to avoid cutting yourself.
 Turn handles of saucepans away from the front of the stove when
cooking.
 Use oven mitts when taking hot dishes from the oven or microwave.
 Wash kitchen and eating utensis after use in hot soapy water.
Wash the cleanest dishes first, and then the messiest dishes last,
so you don’t have to change the dishwater as often.

Kitchen Hygiene
 Keep your refrigerator at or lower than 40F to slow down the
growth of bacteria.
 If hand-washing your dishes, allow them to air dry instead of
wiping with a dishcloth to keep bacteria at bay.
 Don’t leave out dirty dishes to pile up in the sink.
 Wipe down the inside of the microwave every 1-2 days using a hot
water and vinegar solution.
 Clean splatters and grease pills from the stove-top after each use.
 Wipe down cabinet door handles, fridge door handle, faucets, and
sinks with anti-bacterial disinfect spray whenever you can.
 Lastly, and we’re going to repeat this: always wash your hands
before handling food and definitely after handling raw meats.

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 WASTE MANAGEMENT

1. Waste avoidance is engaging in an activity that prevents

generation of waste. Waste segregation is the process of dividing
garbage and waste products in an effort to reduce, reuse and
recycle materials.
2. Waste reduction is the minimization of wasteful consumption of
goods.
3. Reuse is the process of recovering materials intended for some
purpose without changing their physical and chemical appearance.
4. Recycling is the treatment of waste materials through a process of
making them suitable for beneficial use and for other purposes.
5. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like
product.
6. Waste disposal refers to the proper discharge of any solid waste.

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 SELF-CHECK 8.2-4

True or False: Write TRUE if statement is correct and write False if the
statement is incorrect.

1. Waste avoidance is engaging in an activity that prevents

generation of waste.
2. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like
product.
3. Recycle is the process of recovering materials.
4. Waste disposal refers to the proper discharge of any solid waste.
5. Reuse is the treatment of waste materials through a process of
making them suitable for beneficial use and other purposes.

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 ANSWER KEY 8.2-4

True or False

1. T
2. T
3. F
4. T
5. F

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 DEFINITION OF TERMS

Albumen: The egg white, which is rich in protein and helps provide
structure in various cooked and baked dishes.
Balut: A fertilized duck egg incubated for a certain period before
being boiled and eaten as a delicacy, common in the Philippines.
Baking: A method where eggs are cooked in an oven, often in a dish
like a ramekin, sometimes with added ingredients.
Boiling: A cooking method where eggs are submerged in hot water
until the whites and yolks reach the desired consistency (soft, medium,
or hard-boiled).
Century Egg: A preserved egg, typically duck, aged in a mixture of
clay, ash, and salt, commonly used in Chinese cuisine.
Egg Dishes: Various preparations of eggs, including fried, boiled,
scrambled, poached, and baked, used in different cuisines worldwide.
Emulsification: A culinary technique where ingredients like egg yolks
help combine two unmixable substances, such as oil and water, to
create a stable mixture.
FIFO (First In, First Out): A food storage method ensuring older
stock is used before newer items to maintain freshness and prevent
spoilage.
Food Safety and Hygiene: The practice of maintaining cleanliness
and proper handling of food to prevent contamination and food borne
illnesses.
Frying: Cooking eggs in oil or butter in a pan, with variations such
as sunny-side-up, over-easy, or over-hard.
Garnishing: The process of adding decorative and edible elements to
enhance the visual appeal of a dish.
Hollandaise Sauce – A rich, creamy sauce made from egg yolks,
butter, and lemon juice, often used in dishes like Eggs Benedict.

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Mise en Place – A French culinary term meaning "everything in its
place," referring to the preparation and organization of ingredients and
tools before cooking.
Omelette – A dish made from beaten eggs cooked in a pan, sometimes
folded over fillings like cheese, vegetables, or meats.
Pasteurization:A process of heating eggs to a specific temperature to
kill harmful bacteria while preserving their quality and nutritional
value.
Poaching: A method of cooking eggs by simmering them in water or
broth without the shell, resulting in a tender texture.
Salmonella: A type of bacteria that can be present in raw or under
cooked eggs, potentially causing food borne illness if not handled or
cooked properly.
Scrambling: A cooking technique where eggs are beaten and stirred
continuously over low heat to form soft curds
Souffle: A light, fluffy dish made from egg yolks and beaten egg whites,
typically baked until it rises and achieves a delicate texture.
Yolk: The yellow center of an egg, containing most of its fat and
essential nutrients, often used as a natural emulsifier in sauces and
custards.

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 REFERENCE

https://www.cdc.gov/hygiene/pdf/331782-
a_cleaning_sanitizing_disinfecting_508.pdf

https://en.wikipedia.org/wiki/List_of_egg_dishes

https://en.wikipedia.org/wiki/Eggs_as_food

https://eggs.ab.ca/healthy-eggs/types-of-eggs/

https://www.thepioneerwoman.com/food-cooking/cooking-tips-
tutorials/a39046977/types-of-eggs/

https://www.cozymeal.com/magazine/types-of-cooked-eggs

https://www.healthline.com/nutrition/eating-healthy-eggs

https://blog.williams-sonoma.com/how-to-cook-eggs/

https://www.slideshare.net/slideshow/prepare-egg-
dishes/71237273

https://www.britannica.com/topic/egg-food

https://en.wikipedia.org/wiki/Century_egg

https://www.fda.gov/food/buy-store-serve-safe-food/what-you-
need-know-about-egg- safety#:~:text=Cooked%20eggs%20and%20egg
%20dishes,are%20 above%2090%C2%B0%20F.

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