TVL-SHS COOKERY

Quarter 1- Module 1: Week 1

Prepare Egg Dishes

ELJOHN V. BANDILING

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITY and the

DIPOLOG CITY GOVERNMENT

TVL – Grade 12 Alternative Delivery Mode Cookery- Quarter 1 Module 1: Week 1- Prepare 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. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio

Printed in the Philippines by ________________________ Department of Education – Region IX – Dipolog City Schools Division Office Address: Purok Farmers, Olingan, Dipolog City

____________________________________________

Telefax: ____________________________________________

E-mail Address: ____________________________________________

Development Team of the Module

Writer: Eljohn V. Bandiling

Editor: Lilibeth G. Ratificar

Reviewer: Lilibeth G. Ratificar

Illustrator: Name

Layout Artist: Name

Management Team: Virgilio P. Batan Jr. - Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent

Amelinda D. Montero - Chief, CID

Nur N. Hussien - Chief, SGOD

Ronillo S. Yarag - EPSpvr- LRMDS

Leo Martinno O. Alejo - PDO II- LRMDS

12

TVL-SHS Cookery

Quarter 1: Module 1

Prepare Egg Dishes

Learning Outcome 1:

Perform mise en place. Code: TLE_HECK12ED-Ia-1

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Introductory Message

For the facilitator:

Welcome to the TVL- SHS GRADE 12 Cookery Alternative Delivery Mode (ADM)

Module on Preparing Egg, Cereal and Starch Dishes.

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:

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.

Notes to the Teacher

This contains helpful tips or strategies that

will help you in guiding the learners.

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For the learner:

Welcome to the TVL-SHS GRADE 12 Cookery Alternative Delivery Mode (ADM)

Module on Preparing Egg, Cereal and Starch Dishes.

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:

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!

References This is a list of all sources used in developing

this module.

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What I Need to Know

This module includes information and activities to develop desirable values, skills

and understanding through authentic tasks on how to clean, maintain and sanitize

kitchen tools, equipment, and working premises which are important routines after

each preparation of foods in the kitchen. It also contains step-by-step procedures

and helpful techniques and guidelines on how to prepare, present and store egg,

cereal and starch dishes.

Quarter 1 is divided into two lessons, namely:

• Learning Competency 1 – Prepare Egg Dishes

✓ Module 1- Week 1: Learning Outcome 1: Perform mise en place

✓ Module 2- Week 2-3: Learning Outcome 2: Prepare and cook egg dishes

✓ Module 3- Week 4: Learning Outcome 3: Present egg dishes

Learning Outcome 4: Evaluate finished product

• Learning Competency 2 – Prepare Starch Dishes

✓ Module 4- Week 5: Learning Outcome 1: Perform mise en place

✓ Module 5- Week 6-7: Learning Outcome 2: Prepare & cook cereal and

starch dishes

✓ Module 6- Week 8: Learning Outcome 3: Present cereal and starch dishes

Learning Outcome 4: Store cereal and starch dishes

After going through this module, you are expected to:

1. Identify tools, utensils and equipment needed in egg preparation;

2. Clean, sanitize and prepare tools, utensils and equipment needed in

preparing egg dishes;

3. Identify egg components and its nutritive value.

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What I Know

PRE-TEST 1

Multiple Choice: Read each questions carefully. Choose the letter which corresponds to the

correct answer and write your answer on a separate sheet of paper.

1. It 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.

a. Germinal Disc

b. Albumen

c. Chalaza

d. Egg Yolk

2. A basic part of an egg that is also called as the egg white.

a. Germinal Disc

b. Albumen

c. Chalaza

d. Egg Yolk

3. It refers to the entrance of the latebra, the channel leading to the center of

the yolk.

a. Germinal Disc

b. Albumen

c. Chalaza

d. Egg Yolk

4. It is the empty space between the white and shell at the large end of the egg

which barely existent in newly laid egg.

a. Germinal Disc

b. Air Cell

c. Chalaza

d. Egg Cell

5. The part of an egg that is rich in protein.

a. Egg Yolk & Egg White

b. Membrane

c. Chalaza

d. Egg White

6. It is the egg’s first line defense against bacterial contamination and serves as

the outer covering.

a. Egg Shell

b. Membrane

c. Chalaza

d. Egg White

7. Main purpose of this part of an egg is to protect the yolk and shell from

breaking.

a. Egg Shell

b. Membrane

c. Chalaza

d. Egg White

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8. It is the yellow to orange portion that formed in the ovary. It contains all the

fat in the egg and a little less than half of the protein.

a. Egg Yolk

b. Membrane

c. Chalaza

d. Egg White

9. The following are the nutritive value that can be found in eggs, except?

a. Protein

b. Minerals

c. Vitamins

d. Iron

10. Fresh eggs should sink in the water.

a. True

b. False

c. Maybe

d. All of the above

11. Which of the following kitchen tools is used to scrape off all the contents of

bowls and pans from the sides and fold in beaten eggs into the batter?

a. Off-set Spatula

b. Rubber Scrapper

c. Channel Knife

d. Slotted Spoon

12. What do you call to a kitchen tool that is used slice peeled, hard-boiled eggs

quickly and evenly?

a. Channel Knife

b. Egg Server

c. Chef’s Knife

d. Egg Slicer

13. What would be the best replacement of electric mixer and balloon whisk if in

case these are not available in the kitchen especially when beating eggs?

a. Kitchen Fork

b. Egg Beater

c. Electric Blender

d. Food Processor

14. Which of the following is the function and purpose of an egg ring?

a. This tool is used when cooking fried egg to prevent an egg from

spreading across the cooking surface.

b. This tool is used for holding and serving hard-boiled eggs.

c. This tool is used for cutting and slicing hard-boiled eggs.

d. This tool is used when cooking poached egg to prevent an egg from

spreading across the cooking surface.

15. Why should we add small amount of vinegar in a simmering water when

cooking a poached egg?

a. To add and enhance its flavor.

b. To produce a glossy and firm egg yolk.

c. To prevent the egg white from spreading away from the egg yolk.

d. To maintain the egg’s freshness.

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Overview

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.

The egg’s protective coating or mucin layer which aids in the

maintenance of its freshness by covering the small holes in the shell is called

bloom. Bloom is removed during washing so it is not advisable to wash eggs

prior to storage unless it is very dirty. Removal of the mucin layer will expose

the holes making the egg susceptible to bacterial penetration and

dehydration, thus hastening deterioration of its quality.

Eggs are produced commercially in farms with a few hundred laying

chickens, or in large laying complexes with thousands of layers. Small and

microsized 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.

Learning Outcome 1:

Perform Mise’en Place

After going through this module, you are expected to:

1. Identify tools, utensils and equipment needed in egg preparation;

2. Clean, sanitize and prepare tools, utensils and equipment needed in

preparing egg dishes;

3. Identify egg components and its nutritive value.

Lesson

1 Prepare Egg Dishes

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What’s In

DEFINITION OF TERMS

Vitelline – is the covering membrane that protects the yolk from breaking.

Latebra – the channel leading to the center of the yolk.

Chalaza – is the ropey strands of egg white at both sides which anchors the yolk.

Air Cell – is the empty space between the white & shell at the large end of the egg.

Albumen – is the other term for egg white.

Frothy – is a large air bubbles that flow easily.

Soft foam – is an air cell which are smaller and more numerous.

What’s New

Identify the following tools, utensils and equipment needed in preparing egg dishes.

Write your answer on the first column.

1.

2

3.

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4.

5.

6.

7.

8.

9.

10.

11.

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12.

13.

14.

15.

What is It

Tools, Utensils and Equipment Needed in Egg Preparation

1. CHANNEL KNIFE- It has a handle the

size and shape of a small knife or

vegetable peeler. At the end of the handle

is a metal part with a sharp, V-shaped

metal projection extending downward

from a small surrounding frame

commonly used in decorative works such

as making garnishes.

2. COLANDER- It is a kitchen utensil

used to strain foods such as pasta or rice

or to rinse vegetables. The perforated

nature of this tool allows liquid to drain

through while retaining the solids inside.

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3. OFFSET SPATULA- A long, narrow

tools that have a thin, flat metal blade or

paddle at one end. The blade is blunt,

not sharp, and is used for spreading

frosting onto a cake or pushing batter

into an even layer in a cake pan.

4. PASTRY BRUSH- also known as a

basting brush, is a cooking utensil used

to spread butter, oil or glaze on food.

Traditional pastry brushes are made with

natural bristles or a plastic or nylon fiber

similar to a paint brush, while modern

kitchen brushes may have silicone

bristles.

5. RUBBER SCRAPER- A broad flexible

plastic or rubber 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.

6. SIEVE- A screen-type mesh supported

by a round metal frame used for sifting

dry ingredients like starch and flour and

used for straining solids from liquids, for

separating coarser from finer particles,

or for reducing soft solids to a pulp.

7. WIRE WHISK- A kitchen tool which

can be used to blend ingredients smooth

or to incorporate air into a mixture, in a

process known as whisking or whipping.

Most whisks consist of a long, narrow

handle with a series of wire loops joined

at the end. The wires are usually metal,

but some are plastic for use with non-

stick cookware.

https://en.wikipedia.org/wiki/Ingredientshttps://en.wiktionary.org/wiki/whiskhttps://en.wiktionary.org/wiki/whippinghttps://en.wikipedia.org/wiki/Plastichttps://en.wikipedia.org/wiki/Nonstickhttps://en.wikipedia.org/wiki/Nonstick

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8. MEASURING SPOONS- These are

spoons 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. They are available in many sizes, including the teaspoon and

tablespoon.

9. MEASURING CUPS- A kitchen

utensil used primarily to measure the volume of liquid or bulk solid cooking

ingredients such as flour and sugar, especially for volumes from about 50

mL (2 fl oz) upwards.

10. MEASURING GLASS Also known as measuring jug. It is a

graduated glass container used to measure quantities of liquid

11. EGG RING

A round metal ring, approximately 1 cm high, used when cooking to prevent

an egg spreading across the cooking surface.

12. EGG SLICER It is a food preparation utensil used to

slice peeled, hard-boiled eggs quickly

and evenly. It is consists of a slotted dish for holding the egg and a hinged

plate of wires or blades that can be closed to slice.

13. EGG POACHER

It is a covered pan containing a plate with depressions or shallow cups in

each of which an egg can be cooked

over steam rising from boiling water in the bottom of the pan.

14. OMELET PAN There are several types of pans

designed specifically for making omelets. A traditional omelet pan is

made with low curved edges and a wide

diameter bottom to enable the omelet to be rolled easily.

https://www.collinsdictionary.com/dictionary/english/graduatehttps://www.collinsdictionary.com/dictionary/english/glasshttps://www.collinsdictionary.com/dictionary/english/containerhttps://www.collinsdictionary.com/dictionary/english/quantity

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15. SAUCE PAN

A cooking utensil that is round in shape with high, straight sides and a

longer handle. Equipped with a tight fitting cover, the saucepan can range in

sizes to hold contents for one pint or in sizes up to four quarts. They are made

of materials such as stainless steel,

copper, anodized aluminum, glass, and enameled steel or cast iron.

16. SLOTTED SPOON

A spoon implement used in food preparation. The term can be used to

describe any spoon with slots, holes or other openings in the bowl of the spoon

which let liquid pass through while

preserving the larger solids on top.

17. EGG CUP/SERVER An egg cup, sometimes called an egg

server, is an item of tableware used for serving and holding boiled eggs within

their shell. Egg cups have an upwardly concave portion to hold the egg and a

flat-bottomed base.

18. ROTARY EGG BEATER

A hand tool that is used to manually mix and beat eggs or other similar

ingredients, such as sauces, batter, egg whites, and dressings. This kitchen

utensil is typically made of stainless steel with stainless blades all of which

can be easily cleaned.

19. OVEN

A thermally insulated chamber or component used for cooking, baking,

heating or drying.

20. ELECTRIC HAND MIXER A hand-held mixer which usually

comes with various attachments

including a whisk attachment for whisking cream, batters and egg

whites.

21. REFRIGERATOR A kitchen appliance where you store

food at a cool temperature.

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What is It

Cleaning and Sanitizing Tools and Equipment

A cleaning program that is an overall system should be prepared to

organize all your cleaning and sanitizing tasks. The program should also help

identify your cleaning needs, set up a master cleaning schedule, select the supplies

and tools to use, and train yourselves to make the best of your skills.

Cleaning is the removal of visible oil while sanitizing means reducing the

number of harmful microorganisms by using very hot water or a chemical

sanitizing solution. To be effective, cleaning and sanitizing must be two-step

process. Surfaces must first be cleaned and rinsed before being sanitized.

There are many cleaning products or agents and a variety of equipment in

the market. Choose the best for your workplace and follow instructions in the label.

Here are some points to support your workplace training:

1. Clean in a logical order.

2. Different cleaning tasks require different methods. Getting things wrong can

cause damage to surface, harm to yourself, and spread bacteria and dirt.

3. Many cleaning agents are harmful. Their contact with your skin or eyes or

breathing in the fumes can cause a serious illness.

4. Mixing one agent with another can be very dangerous. A chemical reaction can

be set up, or in some cases, produce poisonous fumes.

Ware Washing

Ware washing is the process of washing and sanitizing dishes, glassware,

flatware, and pots and pans either manually or mechanically. Manual ware

washing uses a three-compartment sink and is used primarily for pots and pans. It

may be used for dishes and flatware in small operations. Mechanical ware washing

requires a dishwashing machine capable of washing, rinsing, and drying dishes,

flatware, and glassware. In large operations, heavy-duty pot and pan washing

machines have been designed to remove cooked-on food.

A. Manual Dishwashing Procedure

1. Scrape and pre-rinse. The purpose of this step is to keep the

wash water cleaner longer.

2. Wash. Use warm water at 1100 F to 1200 F and a good

detergent. Scrub well with a brush to remove all traces of

leftover and grease.

3. Rinse. Use clean warm water to rinse off detergent. Change

the water frequently, or use running water with an overflow.

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4. Sanitize. Place utensils in rack and immerse in hot water at 1700 F for thirty

seconds. (A gas or electric heating element is needed to hold water at this

temperature.)

5. Drain and air-dry. Do not towel-dry. This may contaminate utensils.

B. Mechanical Dishwashing

The steps in washing dishes by machine are the same as in

the manual methods. Except that the machine does the

washing, rinsing, and sanitizing.

Procedure:

1. Scrape and pre-rinse.

2. Rack dishes so that the dishwasher spray will strike all

surfaces.

3. Run machine for a full cycle.

4. Set the sanitizing temperatures at 1800 F for machine

that sanitizes by heat and at 1400 F for machine that

sanitizes by chemical disinfectant.

5. Air-dry and inspect dishes. Do not touch food-contact

surfaces.

What’s More

Performance Activity 1

Instruction: Clean and sanitize tools and equipment by performing the given

activity. You will be asked to clean and sanitize at least 5 tools and equipment in

your home kitchen. Follow the procedures in manual dishwashing properly in

performing the task.

Your performance will be rated using the scoring rubric below:

5 Follows correctly the procedures in cleaning and sanitizing tools and equipment and performs the skill without supervision and with initiative and adaptability to problem situations.

4 Follows correctly the procedures in cleaning and sanitizing tools and equipment and performs the skill satisfactorily without assistance or supervision.

3 Follows the procedures in cleaning and sanitizing tools and equipment with minor errors and performs the skill satisfactorily with some assistance and/or supervision.

2 Was not able to follow the procedures in cleaning and sanitizing tools and equipment and performs the skill unsatisfactorily.

After knowing the needed tools and equipment needed in the preparation of

egg dishes and on how to clean and sanitize them after each use, the next

consideration is to know what makes up an egg and appreciate other things about

egg.

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What I Have Learned 1.1

IDENTIFICATION. Identify the following tools, utensils and equipment based on

their purpose and use. Write your answer on a separate sheet of paper.

1. A kitchen utensil used primarily to measure the volume of solid ingredients such as flour and sugar.

2. It is a cooking utensil used to spread butter, oil or glaze on food.

3. It refers to a kitchen utensil which is used to

measure an amount of an ingredient, either liquid or

dry, when cooking.

4. It is used to scrape off all the contents of bowls and

pans from the sides and fold in beaten eggs in batter.

5. A hand tool that is used to manually mix and beat

eggs or other similar ingredients, such as sauces,

batter, egg whites, and dressings.

6. A screen-type mesh supported by a round metal

frame used for sifting dry ingredients like starch and flour and used for straining solids from liquids, for

separating coarser from finer particles.

7. It is a kitchen utensil used to strain foods such as

pasta or rice or to rinse vegetables.

8. A chamber or component used for cooking, baking,

heating or drying.

9. It is consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be

closed to slice.

10. It is a kitchen tool which is used for spreading

frosting onto a cake or pushing batter into an even

layer in a cake pan.

11. This is an item of tableware used for serving and

holding boiled eggs within their shell.

12. A cooking utensil that is round in shape with high, straight sides and a longer handle. Equipped

with a tight fitting cover, that can range in sizes to

hold contents for one pint or in sizes up to four

quarts.

13. A kitchen appliance where you store food at a cool temperature.

14. A thermally insulated chamber or component

used for cooking, baking, heating or drying.

15. It is a covered pan containing a plate with

depressions or shallow cups in each of which an egg

can be cooked over steam rising from boiling water

in the bottom of the pan.

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What I Can Do 1.1

Identify the following tools, utensils and equipment needed in preparing egg dishes.

Write your answer on the first column.

1.

2

3.

4.

5.

6.

7.

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8.

9.

10.

11.

12.

13.

14.

15.

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What is It

Physical Structure and Composition of Eggs

We normally distinguish 3 parts of an egg: the shell, the egg white, and the egg yolk,

but a closer scrutiny reveals a much more detailed structure of an egg.

1. Shell

The egg’s outer covering, the shell, accounts for about 9 to 12% of

its total weight depending on egg size. The shell is the egg’s first

line of defense against bacterial contamination. The shell is

produced by the shell gland (uterus) of the oviduct, and has an

outer coating, the bloom or cuticle. The cuticle somewhat seals

the pores and is useful in reducing moisture losses and in

preventing bacterial penetration of the egg shell.

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%. This is produced by the oviduct and

consists of four alternating layers of thick and thin

consistencies. From the yolk outward, they are designated as the

inner thick or chalaziferous white, the inner thin white, the outer

thick white and the outer thin white. The outer thin white is a

narrow fluid layer next to the shell membrane. The outer thick

white is a gel that forms the center of the albumen. The inner thin white is a fluid

layer located next to the yolk. The inner thick white (chalasiferous layer) is a dense,

matted, fibrous capsule terminates on each end in the chalazae, which are twisted

in opposite directions and serve to keep the yolk centered.

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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. They are

sometimes mistaken for egg imperfections or beginning embryos,

which of course they are not. The twist in the chalaza is meant to

keep the germinal disc always on top whichever way the egg may

turn. The more prominent the chalaza, the fresher is the egg.

5. Germinal Disc.

This is the entrance of the latebra, the channel leading to the center

of the yolk. The germinal disc is barely noticeable as a slight

depression on the surface of the yolk. When the egg is fertilized,

sperm enter by way of the germinal disc, travel to the center and

a chick embryo starts to form. Since table eggs are not fertilized,

this is not as easy to recognize as when the egg is fertilized.

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. The air cell formed due to the

contraction of egg as it cools, is found between the two layers of

this shell membrane. The outer membrane sticks to the shell

while the inner membrane sticks to the albumen. During storage,

the egg losses water by evaporation, causing the air cell to enlarge.

The vitelline membrane is the covering that protects the yolk from breaking. The

vitelline membrane is weakest at the germinal disc and tends to become more fragile

as the egg ages. Every cook has experienced that the yolk of eggs that are no longer

fresh easily break.

7. Yolk.

The yolk or the yellow to yellow- orange portion makes up about 33%

of the liquid weight of the egg. The egg yolk is formed in the ovary.

On the surface of the yolk, there is a small white spot about 2 mm

in diameter. This is the germinal disc and it is present even if the

egg is infertile. In infertile eggs, the germinal disc contains the

genetic material from the hen only but when fertilized, it contains

the zygote that will eventually develop into a chick. The yolk

material serves as a food source for embryonic development. It

contains all the fat in the egg and a little less than half of the protein.

The main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin

which is high in phosphorus and has antioxidant properties, and livetin which is

high in sulfur.

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Composition of an Egg

% % Water % Protein % Fat % Ash

Whole Egg 100 65.5 11.8 11.0 11.7

Albumen 58 88 11.0 0.2 0.8

Yolk 31 48 17.5 32.5 2.0

Nutritive Value of Eggs

Eggs are 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. Egg products are particularly good for fortifying food low in protein quality.

Except for mother’s milk, eggs provide the best protein naturally available. Egg

protein is often used as a reference standard for biological values of their proteins.

1. Protein

Eggs are an excellent source of protein which is found

in both yolk and the albumen. Protein in egg has high

biological value as it contains all the essential amino

acids.

2. Vitamins

Most of the recognized vitamins are found in eggs

with the exception of vitamin C. Eggs are good source

of vitamins B, D & E plus the fat-soluble vitamin A.

3. Minerals

Eggs are excellent source

of minerals that the

human body requires for

health particularly phosphorus that is required

for bone health and iodine that is required to

make the thyroid hormone.

4. Cholesterol

Is fat-like substances essential to the structure and function of all cells in

the body. It helps maintain the flexibility and permeability of cell

membranes and is also help keep the skin supple.

xxiii

5. Carbohydrates

Egg contains carbohydrates that provide your body with heat and energy.

Eggs contain only traces of carbohydrate and no dietary fiber.

Characteristics of Quality Fresh Eggs

All eggs sold and bought must meet strict standards. As much as possible only

those of high quality must reach the consumer.

The following are the characteristics of fresh eggs:

1. It should be clean and uniform in

size.

2. It should be plain, free from stain

and odor-free.

3. Shell should be rough, chalky and

unbroken.

4. Fresh eggs should sink in the

water.

5. It should have firm, round and

well-centered yolk.

6. It should have light and thick

albumin.

xxiv

7. It has small air cell less than 5

mm deep.

Egg quality

Egg quality has two general components: shell quality (exterior quality) and

interior egg quality. Interior egg quality has direct bearing on the functional

properties of eggs while shell quality has direct influence on microbiological

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.

Egg Size.

Several factors influence the size of the egg: breed, age of hen, weight, feed

and environmental factors. Native chickens have much smaller eggs than

commercial breeds. Some commercial breeds have bigger eggs than others. Of

the same breed, new layers tend to have smaller eggs compared to older hens.

Pullets that are significantly underweight at sexual maturity will also produce

small eggs. Better fed hens lay larger eggs than underfed ones. The

environmental factors that lead to smaller eggs are heat, stress and

overcrowding. The egg sizes are jumbo, extra large, large, medium, small and

peewee. medium, large, and extra large are the sizes commonly available.

Philippine Standard of Quality for Chicken Eggs

xxv

What’s More

A. Minute to Write It

In your test notebook write whether you agree or disagree to the following

statements and justify your answer.

1. Egg is a complete food.

2. Egg is composed of the shell, egg white and egg yolk.

B. Pictorial Report

Make a pictorial report 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

5 Compiled pictures properly and illustrated the qualities of a fresh egg in terms of egg size and grading in a very attractive manner.

4 Compiled pictures properly and illustrated the qualities of a fresh egg in terms of egg size and grading in an attractive manner.

3 Compiled pictures properly and illustrated the qualities of a fresh

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

2 Compiled pictures properly and illustrated the qualities of a fresh egg in terms of egg size and grading in a less attractive manner.

1 Improperly compiled pictures and was not able to illustrate the

qualities of a fresh egg in terms of egg size and grading in an

orderly manner.

What I Have Learned 1.2

TRUE OR FALSE.

Write T, if the statement is true and write F if the statement is false. Place your

answer on the first column.

1. Most of the recognized vitamins are found in eggs with the exception of vitamin E.

2. Eggs are an excellent source of protein which can only found

in the albumen.

3. Nutrition can vary considerably between men, women and

children and can also vary in individual from time to time.

4. Egg contains dietary fiber that provides your body with heat and energy.

5. The shell of a quality fresh eggs should be rough, chalky and

broken.

xxvi

IDENTIFICATION.

The following are the basic structure of parts of an egg. Identify each part and write

your answer in your test notebook. 1 point each item.

Assessment

MULTIPLE CHOICES:

Read the questions carefully and write the letter of your chosen answer in your test

notebook.

1. It 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.

a. Germinal Disc

b. Albumen

c. Chalaza

d. Egg Yolk

1

2

3

4

5

6

7

8

9

10

xxvii

2. A basic part of an egg that is also called as the egg white.

a. Germinal Disc

b. Albumen

c. Chalaza

d. Egg Yolk

3. It refers to the entrance of the latebra, the channel leading to the center of the

yolk.

a. Germinal Disc b. Albumen

c. Chalaza d. Egg Yolk

4. It is the empty space between the white and shell at the large end of the egg

which barely existent in newly laid egg.

a. Germinal Disc b. Air Cell

c. Chalaza d. Egg Cell

5. The part of an egg that is rich in protein.

a. Egg Yolk & Egg White

b. Membrane

c. Chalaza

d. Egg White

6. It is the egg’s first line defense against bacterial contamination and serves as the

outer covering.

a. Egg Shell

b. Membrane c. Chalaza d. Egg White

7. Main purpose of this part of an egg is to protect the yolk and shell from

breaking.

a. Egg Shell

b. Membrane c. Chalaza

d. Egg White 8. It is the yellow to orange portion that formed in the ovary. It contains all the fat

in the egg and a little less than half of the protein.

a. Egg Yolk

b. Membrane c. Chalaza

d. Egg White 9. The following are the nutritive value that can be found in eggs, except?

a. Protein b. Minerals

c. Vitamins d. Iron

10. Fresh eggs should sink in the water.

a. True

b. False c. Maybe

xxviii

d. All of the above 11. Which of the following kitchen tools is used to scrape off all the contents of

bowls and pans from the sides and fold in beaten eggs into the batter?

a. Off-set Spatula b. Rubber Scrapper

c. Channel Knife d. Slotted Spoon

12. What do you call to a kitchen tool that is used slice peeled, hard-boiled eggs

quickly and evenly?

a. Channel Knife b. Egg Server

c. Chef’s Knife d. Egg Slicer

13. What would be the best replacement of electric mixer and balloon whisk if in

case these are not available in the kitchen especially when beating eggs?

a. Kitchen Fork b. Egg Beater

c. Electric Blender d. Food Processor

14. Which of the following is the function and purpose of an egg ring?

a. This tool is used when cooking fried egg to prevent an egg from

spreading across the cooking surface. b. This tool is used for holding and serving hard-boiled eggs.

c. This tool is used for cutting and slicing hard-boiled eggs. d. This tool is used when cooking poached egg to prevent an egg

from spreading across the cooking surface. 15. Why should we add small amount of vinegar in a simmering water when

cooking a poached egg?

a. To add and enhance its flavor.

b. To produce a glossy and firm egg yolk. c. To prevent the egg white from spreading away from the egg yolk. d. To maintain the egg’s freshness.

xxix

Assessment:

1.C

2.B 3.A

4.B

5.A 6.A

7.B

8.A 9.D

10.A

11.B

12.D 13.B

14.A

15.C

What’s new

1. Measuring Cup

2. Pastry Brush

3. Measuring Spoon

4. Rubber Scraper

5. Rotary Egg Beater

6. Sieve

7. Colander

8. Oven

9. Egg Slicer

10. Spatula

11. Egg Cup/Server

12. Sauce Pan

13. Refrigerator

14. Oven

15. Egg Poacher

Answer Key

What I Have

Learned 1.2

True/ False:

1.F 2.F

3.T 4.F

5.F

Identification:

1.Shell

2.Outer Membrane 3.Chalaza 4.Inner Membrane

5.Thin Albumen 6.Thick Albumen

7.Germinal Disc 8.Egg Yolk

9.Chalaza

10.Air Cell

What I Can Do

1.1.

1.Sauce Pan

2.Slotted Spoon 3.Egg Cup/Server

4.Rotary Egg Beater 5.Oven

6.Electric Hand Mixer 7.Refrigerator

8.Measuring Spoon

9.Measuring Cup 10.Measuring Glass

11.Egg Ring 12.Egg Slicer

13.Rubber Scraper 14.Egg Poacher

15.Omelet Pan

What I Have

Learned 1.1.

1. Measuring Cup

2. Pastry Brush

3. Measuring Spoon

4. Rubber Scraper

5. Rotary Egg Beater

6. Sieve

7. Colander

8. Oven

9. Egg Slicer

10. Spatula

11. Egg Cup/Server

12. Sauce Pan

13. Refrigerator

14. Oven

15. Egg Poacher

xxx

References

Technical Vocational Livelihood Education- Cookery Module 2 , Manual First

Edition, 2016. Writers: Anecita S. Kong & Anecita P. Domo.

Online Sources

http://eu.foodinnovation.com/dictionary/B.asp http://1.bp.blogspot.com/-

3lQhBUSQkFU/TnihLsD8GbI/AAAAAAAAAIU/

hw26OiyEPS4/s1600/DSC_4814.JPG

http://ayeshahaq.files.wordpress.com/2009/08/chicken-stock.jpg

http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork-Marinade-

Recipes.htm http://cbsop.com/recipes/thick-and-creamy-potato-bacon-soup/

http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm

http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm

http://culinaryarts.about.com/od/dryheatcooking/a/deepfrying.htm

http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm

http://culinaryarts.about.com/od/dryheatcooking/a/roasting.htm

http://culinaryarts.about.com/od/dryheatcooking/a/sauteing.htm

http://culinaryarts.about.com/od/moistheatcooking/a/boiling.htm

http://culinaryarts.about.com/od/moistheatcooking/a/braising.htm

http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm

http://howtocook.casaveneracion.com/how-to-make-fish-stock/

http://mouthyhousewives.com/wendi/hey-hey-hey-its-a-cooking-planit-

spicegiveaway http://panlasangpinoy.com/2013/02/12/chicken-galantina-recipe/

http://startcooking.com/public/images/IMGP4143.JPG

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http://startcooking.com/public/IMG_7835-

http://www.amazon.com/b?node=16310281

http://www.blisstree.com/2010/02/26/food/cooking-essentials-mirepoix/

http://www.chicken.org.au/page.php?id=12 http://www.ifooD.tv/recipe/white-

chicken-stock http://www.itslife.in/vegetarian-recipes/soups/carrot-cucumber-

clear-vegetablesoup

http://www.lakusinA.com/wp-content/uploads/2011/10/image15.png

http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf

http://www.spike.com/articles/clyn4o/the-top-10-marinades-every-man-

mustknow

http://www.tasteofhome.com/recipes/ham-and-cheese-frittata#ixzz36CpQIoa7

http://www.tasteofhome.com/recipes/ham-and-cheese-frittata#ixzz36CpQIoa7

http://www.unileverfoodsolutions.com.sg/our-services/your-menu/

http://www.spike.com/articles/clyn4o/the-top-10-marinades-every-man-mustknowhttp://www.spike.com/articles/clyn4o/the-top-10-marinades-every-man-mustknow

For inquiries or feedback, please write or call: Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph