Republic of the Philippines

Department of Education
REGION ___
________________________ CITY
____________________ DISTRICT
BRGY. _________________________

COOKERY

Name of Learner: _____________________________

Grade Level: _____________________________
Section: _____________________________
Date: _____________________________

LESSON 1 – PREPARE EGG DISHES

LO 1. PERFORM MISE EN PLACE

Background Information

Physical Structure and Composition of Eggs

Structure
1. Shell. The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on
egg size.
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
3. Albumen/Egg white. Albumen, also called egg white, accounts for most of an egg‘s liquid weight,
about 67%.
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.
5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center of the yolk.
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.
7. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid weight of the
egg.

Egg 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.

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

Quality Factor A B C D
Shell Clean Clean Moderately stained Moderate stained
Unbroken Unbroken Unbroken Unbroken
Normal shape Normal shape Slightly abnormal Maybe abnormal
shape shape
Air cell Depth of 0.3 cm or Depth of 0.5 cm or Depth 1.0 cm or Depth of 1 cm
less less less May be loose or
Practically regular Practically regular May be loose or bubbly
bubbly
Egg white Clear Clear Clear May be weak and
Firm Reasonably firm Maybe be slightly watery
72 haugh units or 60-71 haugh units weak Small clots or
higher 31-59 haugh units spots may be
present
Less than 31 haugh
units
Egg yolk Outlined defined Outline fairly well Outline may be Outline may be
Round and firm defined well defined well defined
Free from defects Round and firm May be slightly Mat be enlarged
Free from defects enlarged and and flattened
flatted May have
Practically free embryonic
from defects development
May have
embryonic
development

The appearance of the egg, as influenced by severity of defects, is important for consumer
appeal. Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness.

The unit for describing egg freshness, based on the thickness of the albumen is called Haugh unit with a
symbol of HU named before Raymond Haugh in 1937.

Learning Competency with Code

LO 1. Perform mise en place Code

1.1. Clean, sanitize, and prepare tools, utensils, and
equipment needed in preparing egg dishes.
1.2. Identify an egg’s components TLE_HECK9-12ED-Ia-1

Directions/Instructions

Label the parts of the egg.

Pictorial Report

Materials:
2 eggs
2 containers
Camera/ Cell phone
Bond papers
Pen, Marker
Paste
Pair of scissors
Coloring if needed

Directions: Using Philippine Standard of Quality for Chicken Eggs Chart as your guide make a
pictorial report with illustration showing the qualities of a fresh egg in terms of egg size and
grading.
In a bond paper compare two pictures of eggs base on the Philippine Standard of Quality for
Chicken Eggs Chart.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
4 Compiled pictures properly and illustrate the qualities of egg in terms
of egg size and grading in a very attractive manner.
3 Compiled pictures properly and illustrate the qualities of egg in terms
of egg size and grading in an attractive manner.
2 Compiled pictures properly and illustrate the qualities of egg in terms
of egg size and grading in less attractive manner.
1 Improperly compiled pictures but were not able to illustrate the
qualities of egg in terms of egg size and grading in disorderly manner.

Reflection:

This activity will let the students to realize that same with other beings egg also has its own important
structure and each part plays vital role for the holistic development of the egg.
The second activity talks about the different grades of an egg that will enable them to distinguish a good
quality egg from spoiled ones. Through this they become more aware on the right characteristics of eggs
before buying or cooking it.

References for Learners

https://www.academia.edu/13079564/cookery_g10_learning_module?auto=download
https://www.eggs.ca/eggs101/view/95/food-science

Answer Key
Label the parts of the egg.
1. Shell
2. Thin albumin
3. Chalaza
4. Thick albumin
5. Germinal disc or Blastodisc
6. Vitelline membrane
7. Yolk
8. Inner shell membrane
9. Outer shell membrane
10. Air cell

Prepared by

ALGEROME H. OJOS
Teacher 1
Salvacion NHS