10

TECHNOLOGY AND
LIVELIHOOD EDUCATION
COOKERY
FRANCISCO OSORIO INTEGRATED SENIOR HIGH SCHOOL

TEACHER-MADE LEARNER’S MATERIAL

About the Module

This module was designed and written with you in mind. It is here to help you master
the nature of TLE. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But the order in which
you read them can be changed to correspond with the textbook you are now using.

The module is divided into three lessons, namely:

 Lesson 1.1 – Identify an egg’s components and its market forms

 Lesson 1.2 – Explain the uses of eggs in culinary arts

 TABLE OF CONTENTS

LESSON 1 : Identify An Egg’s Components And Its Market Forms

What I Need to Know …………………………………………………… 3

What I Know ………………………………………………….. 3
What’s New ………………………………………………….. 4
What’s More …………………………………………………. 7
What I Have Learned …………………………………………………. 8
What I Can Do …………………………………………………. 8
Assessment …………………………………………………. 9
Additional Activities …………………………………………………. 10
References …………………………………………………. 10

LESSON 2 : Classifications Of Cleaning Tools And Equipment And Their Uses

What I Need to Know …………………………………………………. 11
What I Know …………………………………………………. 11
What’s New …………………………………………………. 11
What’s More …………………………………………………. 14
What I Have Learned …………………………………………………. 14
What I Can Do …………………………………………………. 15
Assessment …………………………………………………. 16
Additional Activities …………………………………………………. 17
References ………………………………………………… 17

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Lesson 1.1
EGG’S COMPONENTS AND ITS MARKET FORMS

What I Need to Know

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.
Eggs have been eaten by humans for thousands of years. They are one of the most
commonly consumed animal products in the world. Eggs contain many vitamins and
minerals that are essential parts of a healthy diet, and in many parts of the world, eggs are a
readily available, inexpensive source of food. Eggs are considered to be one of the best
sources of protein available.

After reading this module, the learners should be able to:

1. Discuss the physical structure and composition of egg;
2. Identify the market forms of egg;
3. Give importance on the nutritive value of egg; and
4. Draw and label the physical structure of egg.

What I Know
Direction: Identify the word/s that best describes the following statements. Write your answer
on a separate sheet of paper.
A. List down the parts of an egg based on what you know.




B. List down the nutrients found in egg.
__________________________
__________________________
__________________________
__________________________
__________________________

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What’s New
Physical Structure and Composition of Eggs

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. 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 chalazae 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

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 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.

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 Egg

Egg is 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.
Egg Nutrient Chart
Nutrient Content of a Large Egg

Nutrient (unit) Whole Egg Egg White Egg Yolk

Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5
Monounsaturated fat (g) 1.8 0 2
Polyunsaturated fat (g) 1 0 0.72
Saturated fat (g) 1.6 0 1.6
Trans fat (g) 0.02 0 0.02

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 Cholesterol (mg) 186 0 184
Choline (mg) 126 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245
Vitamin B 6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44
Selenium (mcg) 15.4 6.6 9.5
Phosphorous (mg) 99 5 66
Iron (mg) 0.88 0.03 0.46
Zinc (mg) 0.65 0.01 0.39
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 1
Source: U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National Nutrient Database
for Standard Reference, Release 23. Nutrient Data Laboratory Home Page: http://www.ars.usdA.gov/nutrientdata

Market Forms of Egg

There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg
yolks), and frozen (whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of
36 pieces.
2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must
be thawed before use.
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue.
Dried eggs are used primarily as ingredients in food industry. They are not
commonly sold directly to consumers.

Eggs are also sold in several processed forms: bulk or fluid whole eggs
(which sometimes includes a percentage of extra yolks to obtain a specific blend), egg
whites, and egg yolks. Pasteurized eggs are used in preparations such as salad dressings,
eggnog, or desserts, where the traditional recipe may have indicated that the eggs should be
raw. These products generally are available in liquid or frozen form. Frozen egg products on
the other hand are used as ingredients by food processors. Products containing egg yolk
usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during
freezing. They are packed in 30-lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed
or plastic cartons.
Dried powdered eggs are also sold and may be useful for some baked goods
or in certain circumstances. For food service use, they are generally sold in 6-oz. pouches,
and 3-lB.and 25-lB.poly packs.
Egg substitutes may be entirely egg-free or may be produced from egg
whites, with dairy or vegetable products substituted by yolks. These substitutes are
important for people with reduced-cholesterol diet requirement.

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What’s More
Activity 1 Physical Structure of Egg
Directions: Label the following parts of an egg. Use the terms inside the word bank.
WORD BANK

Air cell Chalaza Shell Outer Shell Membrane Outer Shell Membrane
Vitelline Membrane Thin Albumen Thick Albumen Germinal Disc Yolk

5
1

6
2

3 7

8
4
9

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Activity 2. Market Forms of Egg

Directions: In the space provided below, list down the market forms of egg and its
description.

Market Forms of Egg Description

1.
2.
3.
Your output will be rated using the scoring rubric below:

Criteria 4 3 2 1

Clear Exceptionally Generally clear Lack clarity and Unclear cannot

clear and easy and quite easy to difficult to understand
to understand understand understand

Comprehensive Thorough and Substantial Partial or not Misunderstanding or

comprehensive explanation comprehensive serious
explanation explanation misconception on the

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 explanation

Relevant Highly relevant Generally Somewhat Irrelevant

relevant relevant

What I have learned

Tell It, Share It
Directions: In your test notebook write your answer on the following questions.
In my own experience/opinion…….
1. Why do you think eating an egg is necessary in our daily meal?
2. How does eating an egg benefits you?
3. On the different market forms of egg, which form do you used at home? How did you
used it?

Your output will be rated using the scoring rubric below:

Criteria 4 3 2 1

Clear Exceptionally Generally Lacks clarity Incomprehensible

clear and easy clear and and difficult to
to understand quite easy understand
to
understand

Comprehensive Thorough and Substantial Partial/not Misunderstanding/serious

comprehensive explanation comprehensive misconception on the
explanation explanation explanation

Relevant Highly relevant Generally Somewhat Irrelevant

relevant relevant

What I can do

Minute to Write It
Directions: 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.
Your output will be rated using the scoring rubric below:
Criteria 4 3 2 1
Clear Exceptionally Generally Lack clarity and Unclear cannot
clear and easy clear and difficult to understand
to understand quite easy to understand

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 understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

Assessment
Multiple Choice.
Directions: Read each question carefully. Choose the letter which corresponds to the
correct answer and write it in your test notebook.

1. 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.
a. Germinal disc c. Air cell
b. Chalaza d. Membranes
2. It is also called egg white, accounts for most of an egg’s liquid weight, about 67%.
a. Air cell c. Germinal disc
b. Chalaza d. Albumen
3. 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.
a. Albumen c. Yolk
b. Air cell d. Shell
4. It is the yellow to yellow- orange portion makes up about 33% of the liquid weight of
the egg.
a. Yolk c. Chalaza
b. Germinal disc d. Albumen
5. The egg’s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size.
a. Chalaza c. Shell
b. Yolk d. Membranes
6. Egg is indeed one of nature’s complete food. It contains high quality protein with all
the essential amino acids, many minerals and all of the vitamins, except:
a. Vitamin A c. Vitamin C
b. Vitamin B d. Vitamin D
7. Which of the following parts of an egg is produced by the oviduct and consist of
four alternating layers of thick and thin consistencies.
a. Air cell c. Chalaza
b. Albumen d. Yolk
8. Which of the following market forms of eggs is seldom used in cooking.
a. Dried egg c. Frozen egg
b. Fresh egg d. Shelled egg
9. This market form of eggs are pasteurized and must be thawed before use.
a. Dried egg c. Frozen egg
b. Fresh egg d. Shelled egg
10. It is a market of form of egg which may be purchased individually, by dozen or in
trays of 36 pieces.

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 a. Dried egg c. Frozen egg
b. Fresh egg d. Shelled egg

Additional Activity

A. Pictorial Report
Directions: Make a pictorial report showing the egg parts and label them. Break the egg
into a bowl or a plate look and observe the appearance.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Illustrates the parts and labels of an egg properly and
correctly and in a very attractive manner.
4 Illustrates the parts and labels of an egg properly and
correctly and in a attractive manner.
3 Illustrates the parts and labels of an egg properly and
correctly and in less attractive manner.
2 Illustrates the parts and labels of an egg in a disorderly
manner.
1 Illustrates incomplete parts and labels of an egg in a
disorderly manner.

References:
Technical-Vocational-Livelihood Home Economics Cookery Manual pages 44-50
https://www.britannica.com/topic/egg-food
https://www.chickens.allotment-garden.org/eggs/structure-egg/

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Lesson 1.2
USES OF EGGS IN CULINARY ARTS

What I Need to Know

Egg is cooked in many ways. It can be the main protein dish; it can be a main
or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat,
moist heat, with or without oil, as simply or as elaborately as one’s inclination for the
moment. Indeed it can be eaten anywhere.

After reading this module, the learners should be able to:

1. identify the uses of eggs in culinary;
2. explain the uses of eggs in culinary;
3. cook egg dishes with appropriate taste and seasoned in accordance with the
prescribed standard.

What I Know
Activity 1.
Directions: The following are word or group of words that are related to Egg dishes.
Complete the missing letter/s to get the correct answer.
1. P __ A C __ E D __ GG
2. __ R I __ D E __ G
3. S __ R __ M B __ E D EG ___
4. O __ EL __ T __ E
5. __ A K __ D E __ __

What’s New
Uses of Egg in Culinary
Egg is cooked in many ways. It can be the main protein dish; it can be a main
or accessory ingredient in dishes from appetizer to dessert; it can be cooked by
dry heat, with or without oil, as simply or as elaborately as one’s inclination for
moment, indeed it can be eaten anywhere.

Why we need to eat eggs?

Eggs may be considered as functional food. Functional foods are food with
health benefits beyond their traditional nutritional values. Eggs as functional foods
contain lutein and zeaxanthin that help reduce risk of cataracts and macular
degeneration. Egg may also belong to a designer food. Designer foods are foods
that have been modified through biotechnology to enhance their quality or
nutritional value. It contains omega 3 polyunsaturated fatty acids and vitamin E.

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Here are uses of eggs in culinary:
1. Cooked and served “as is”
 In the shell- soft cooked (5 minutes simmering) or hard cooked (15 minutes)
 Poached-cooked in simmering water; addition of salt and vinegar hastens
coagulation
 Fried -keep low to moderate temperature
 Liquids and acids decrease coagulation point
 Scrambled- addition of sugar delays coagulation
2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible for the remarkable ability of the egg yolk
to act as an emulsifying agent; both are phosphoproteins containing polar and
non-polar ends such as that the polar end holds water while the non-polar end
holds the fat, thus prevent oil droplets in suspension from coalescing.
3. As binding, thickening agent, and gelling agents
 Eggs are useful as binding, thickening and gelling agents because they contain
proteins that are easily denatured by heat.
 Using whole eggs requires lower coagulation temperatures resulting in a stiffer
gel.
 Softer gel is produced with the addition of scalded milk and acid
 In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling
which can produce a porous custard
 Soft custards are produced by constant stirring
4. As foam
 When egg is beaten albumen is denatured, air is incorporated as white is
stretched into thin films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network are used up and stabilizes the gas or air foams
 If only egg whites are used, the color turns white and soft peaks are formed.
The gg proteins collect at the air/liquid interface of the air bubble and undergo
surface denaturation.
 If whole eggs or only egg yolks are used, the color becomes pale yellow with
continued beating; volume is increased, no surface denaturation occurs.
 With further beating of egg whites, liquid drains out, air bubbles coalesce and
foam breaks
 The same changes occur when the foam is allowed to stand too long
 Maximum stability is reached at soft stage while maximum volume attained is at
stiff stage.
5. As coloring and flavoring agent

Tips for successful egg cookery

1. Use fresh eggs.
2. Cook eggs at low to medium heat.
3. Use eggs that are clean and without cracks.
4. Avoid over cooking eggs with shells because it makes the egg white hard.
5. Peel hard-boiled eggs immediately after required time under cold running water.

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Cooking egg in a shell
 Hard cooked eggs: place the eggs in a pot. Fill the pot with enough water to cover the
eggs. Bring to boil and immediately lower the heat to a simmer depending on the
size of the egg.
 Coddled egg: put cold egg into already simmering water and simmer to 30 seconds.
 Soft- cooked eggs: put cold eggs into already simmering water and simmer for 3-4
minutes.
 Medium-cooked eggs: put cold eggs into already simmering water and simmer for 5-7
minutes.

Cooking eggs out of shell

 Poached eggs are prepared by slipping shelled eggs into barely simmering water
and gently cooking until the eggs holds its shape. The fresher the egg, the more
centered the yolk.

 Fried eggs call for perfectly fresh eggs, the correct heat level, and appropriate
amount of cooking fat and deft hand. Maybe served sunny side up, basted, over
easy, over medium, over hard.

 Scrambled egg this can be made in two ways. The eggs can be stirred over low
heat for a soft delicate curd and creamy texture or stirred less frequently as they
cook for larger curd and fir texture.do not over cooked scrambled egg or hold to long.
Overcooked egg are tough and watery and will turn green in steam table. It should
be soft and moist. A good scrambled egg must not be tough nor burned but
completely coagulated.

 Omelettes the rolled or French-style omelettes start out like scrambled eggs, but
when the eggs start to set, they are rolled over. The American omelette is folded in

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 half. Omelette maybe filled with cheese, sautéed vegetables or potato, meats and
smoked fish among other things. And are open added just before an omelette are
rolled or folded.

 Baked eggs these are quick and easy to prepare. These are prepared by breaking
the egg in a greased heated custard cup sprinkle with salt and pepper and bake 15-
20 minutes or until the egg white is set.

What’s More
PICTURE ANALYSIS
Directions: Name what type of cooking eggs is in the picture.

What I have learned

Directions: Complete the clauses with how much you have learned from our lesson
1. Eggs are considered functional and designer food because…
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2. Eggs are used as thickening and binding ingredients because
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

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 Criteria 4 3 2 1

Clear Exceptionally Generally clear Lack clarity and Unclear cannot

clear and easy and quite easy to difficult to understand
to understand understand understand

Comprehensive Thorough and Substantial Partial or not Misunderstanding or

comprehensive explanation comprehensive serious
explanation explanation misconception on the
explanation

Relevant Highly relevant Generally Somewhat Irrelevant

relevant relevant

What I can do
Let us now transfer your learning into real life situation.
Directions: Show what you have learned by preparing and cooking eggs in the given
egg dishes below. You will be rated based on the overall evaluation. Use one (1) egg for
each recipe given in activity.

egg soft-cooked egg fried egg hard-boiled

Your output will be rated using the scoring rubric below:

Score Criteria
4 Follows correctly the procedure in preparing and cooking egg and performs
the skill very satisfactory without supervision and with initiative and adaptability
to problem situations.
3 Correctly follows the procedure in preparing and cooking egg and performs the
skill satisfactory without assistance or supervision.
2 Follows correctly the procedure in preparing and cooking egg with minor errors
and performs the skill less satisfactory with some assistance and or
supervisions.
1 Was not able to follow the procedure in preparing and cooking egg and perform
the skill unsatisfactory.

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Assessment
Multiple Choices.
Directions: Read each question carefully. Choose the letter which corresponds to the
correct answer and write it in your test notebook.

1. The following are the uses of eggs, except:

a. as emulsifier c. as foam
b. as coloring and flavoring agent d. as thinning agents
2. Arnold is cooking custard using Bain Marie method, which kitchen paraphernalia will
he use to avoid boiling which can produce a porous custard?
a. double boiler or steamer c. frying pan
b. baking pan d. non-stick pan
3. Putting cold egg into already simmering water and simmer to 30 seconds is a way of
cooking shelled egg ___________.
a. hard cooked eggs c. soft- cooked eggs
b. coddled egg d. medium-cooked eggs
4. Eggs which are prepared by slipping shelled eggs into barely simmering water and
gently cooking until the eggs holds its shape is called_________.
a. Baked eggs c. Omellete
b. Fried eggs d. Poached egg
5. The following are the ways of cooking eggs in a shell, except:
a. Coddled egg c. Scrambled egg
b. Medium-cooked eggs d. Soft- cooked eggs
6. Which of the following ways of cooking egg start out like scrambled eggs, but when
the eggs start to set, they are rolled over.
a. Baked eggs c. Omellete
c. Fried eggs d. Poached egg
7. An overcooked egg have a characteristics of tough and watery and will turn which
color in steam table?
a. Baked eggs c. Omellete
b. Fried eggs d. Poached egg
8. The following are the tips for successful egg cookery, except:
a. Use fresh eggs.
b. Cook eggs at medium to high heat.
c. Use eggs that are clean and without cracks.
d. Avoid over cooking eggs with shells because it makes the egg white hard.
9. In order to prepare a soft- cooked eggs, you must put cold eggs into already
simmering water and simmer for how many minutes? 3-4 minutes.
a. 1-2 minutes c. 3-4 minutes
b. 2-3 minutes d. 4-5 minutes
10. In order to prepare a medium-cooked egg, you must put cold eggs into already
simmering water and simmer for how many minutes? 3-4 minutes.
a. 5-7 minutes c. 8-9 minutes
b. 7-8 minutes d. 9-10 minutes

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 Additional Activity

Directions: Write the 10 steps in making omelet. Write each step inside the box.
Step 1 Step 2 Step 3 Step 4 Step 5

Step 6 Step 7 Step 8 Step 9 Step 10

List food items that can be used as filling for egg omelets. Write your answers below.

References:
Technical-Vocational-Livelihood Home Economics Cookery Manual pages 50-68

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