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

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

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

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

____________________________________________
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 12

TVL-SHS
Cookery
Quarter 1: Module 1
Prepare Egg Dishes
Learning Outcome 1:
Perform mise en place.
Code: TLE_HECK12ED-Ia-1
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:

Notes to the Teacher

This containshelpful tips or strategiesthat
will help you in guiding the learners.

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.

For the learner:

Welcome to the TVL-SHS GRADE 12 Cookery Alternative Delivery Mode (ADM)
Module on Preparing Egg, Cereal and Starch Dishes.
ii
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.
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.

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 Answer Key This contains answers to all activities in the
module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

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!

What I Need to Know

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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.
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

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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
d. All of the above

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 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.

Lesson

1 Prepare Egg Dishes

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

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 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.

What’s In

DEFINITION OF TERMS

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

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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.

3.

4.

5.

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6.

7.

8.

9.

10.

11.

12.

13.

x
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
knifeor
vegetable peeler. At the end of the handle
is a metal part with a sharp,
-shaped
V
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.

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.

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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
nonstick cookware.

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.

xii
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.

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.

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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.
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.

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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.

xvi
 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.

xvii
 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.

3.

4.

5.

6.

7.

xviii
8.

9.

10.

11.

12.

13.

14.

15.

xix
 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.

4. Chalaza.

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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

xxi
contains phosvitin which is high in phosphorus and has antioxidant properties,
and livetin which is high in sulfur.
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.

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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.
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.

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 6. It should have light and thick
albumin.

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.

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 Philippine Standard of Quality for Chicken Eggs

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

xxv
 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.
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.

xxvi
 1

10

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
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

xxvii
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
d. All of the above
xxviii
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
Answer
Key

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-MarinadeRecipes.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-
planitspicegiveaway http://panlasangpinoy.com/2013/02/12/chicken-galantina-
recipe/ http://startcooking.com/public/images/IMGP4143.JPG
http://startcooking.com/public/IMG_1389.JPG
http://startcooking.com/public/IMG_4809.jpg
http://startcooking.com/public/IMG_7835http://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/whitechicken-stock http://www.itslife.in/vegetarian-
recipes/soups/carrot-cucumberclear-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-manmustknow
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/

xxxi
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