San Isidro College

INTEGRATED BASIC EDUCATION

City of Malaybalay

TLE 10 - Cookery
First Quarter
School Year 2021-2022

Subject Teacher: Maria Elvie S. Bermeo, LPT

Name of the Learner: ___________________________________________ Grade and Section: _____________________
Address: _____________________________________________________ Date: ________________________________
Date of Release: _______________________Date of Submission: ___________________ Date received: ____________

Learning Activity Sheet No. 1

Topic: Egg Structure and Composition
A. Objectives/ Learning Targets
 Identify egg components and its nutritive value;

B. Background Information for Learners

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.
To prepare egg dish one must gain understanding on the basic details about eggs. Do the following activities to
learn more about egg. Have fun.

C. Detailed instructions

1. Read and understand the topic background and information given.

2. Write all your answers to the following exercises in a separate sheet or in a 1 whole sheet of paper.
3. Use only black or blue ball pen.
. References for Learners

* Deped Learning module

* JOES Bookstore/Textbook
Virginia C. Esmilla-Sercado
* Library/Textbook
Corazon M. Sumisim
Fe F. Asprer
I. 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.
Structure
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.
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 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.
CONCEPT MAP

Structure of Egg: Composition of Egg: Egg quality- has two general

1. Shell- egg first line defense % % % % % components: shell quality (exterior
against bacterial contamination H20 Protien Fat Ash quality) and interior egg quality.
2. Air Cell- space bet.the white Whole 100 65.5 11.8 11 11.7 Interior egg quality has direct
and shell Egg bearing on the functional
3. Albumen- also called egg Albume 58 88 11.0 0.2 0.8
white about 67% liquid weight
properties of eggs while shell
n
4. Chalaza- meant to keep the quality has direct influence on
Yolk 31 48 17.5 32.5 2.0
germinal disc always on top
5. Germinal Disc -the channel Egg Nutrient Chart
Nutrient Content of a Large Egg
leading to the center of the yolk Egg Size. The egg sizes are
Whole Egg
6. Membranes: Nutrient (unit) Egg Yolk Jumbo, Extra Large, Large,
Egg White
Inner – sticks to the shell Calories (kcal) 72 17 55 Medium, Small and Peewee.
outer –sticks to the albumen Protein (g) 6.3 3.6 2.7 Medium, Large, and Extra Large
vitelline- covering that protects Carbohydrate (g) 0.36 0.24 0.61 are the sizes commonly available.
the yolk from breaking Carbohydrate (g) 0.36 0.24 0.61
7. Yolk- makes up about 33% Total fat (g) 4.8 0.06 4.5
of the liquid weight of the egg. Monounsaturated fat (g) 1.8 0 2
Egg Grading. Grading is a form
The main protein in the egg Polyunsaturated fat (g) 1 0 0.72 of quality control used to classify
yolk is vitelline, a lipoprotein. Saturated fat (g) 1.6 0 1.6 eggs for exterior and interior
contains phosvitin which is Trans fat (g) 0.02 0 0.02 quality. In the Philippines, the
high in phosphorus and has Cholesterol (mg) 186 0 184 grade designations are A, B, C,
antioxidant properties, and Choline (mg) 126 0.4 116 and D.
livetin which is high in sulfur Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33 Market Forms:
Folate (mcg) 24 1 25
1. Fresh Eggs
Vitamin D (IU) 41 0 37
2. Frozen Eggs
Vitamin A (IU) 270 0 245
Vitamin B 6 (mg) 0.09 0 0.06 3. Dried Eggs
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44

Fun Facts
 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
 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
D. Exercises/Activities

Multiple Choices. Read each question carefully, letter only.

1. It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
A. Chalaza B. Germinal disc C. Shell D. Yolk
2. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza B. Germinal disc C. Shell D. Yolk
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3. All vitamins can be found on egg EXCEPT?
A. Vit. A B. Vit. B C. Vit. C D. Vit. D
4. It is also called Albumen.
A. Air cell B. chalaziferous C. Egg White D. Yolk
5. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also used to
scrape and clean griddles.
A. Measuring spoon B. Offset spatula C. Rubber scraper D. Wooden spoon
6. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped
cream.
A. Paring knife B. Rubber spatula C. Wire whisk D. Wooden spoon

7. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or
batter, and for blending gravies, sauces, and soups.
A. Fork B. Knife C. Spoon D. Whisk

II.Egg’ Nog (Formative Assessment 10 pts.)

Directions: Draw an egg in a short bond paper and label its part. Your work will be rated according to the rubric given.

E. Values Integration
Excellence
 Student will appreciate a simple work or task that was given to them with excellent output.

H. References for Learners

* Deped Learning module

* JOES Bookstore/Textbook
Virginia C. Esmilla-Sercado

* Library/Textbook
Corazon M. Sumisim
Fe F. Asprer

______________________________ ---------------------------------------
Signature of the Student Name and Signature of Parents/Guardian

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