10

TLE-Home Economics
COOKERY 10
QUARTER 1 – MODULE 1:
EGG DISHES
Quarter 1 – Module 1 – New Normal Home Economics Cookery Grade 10
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
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may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e. songs, stories, poems, pictures, photos,
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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

Development Team of the Module

Writers: Jennifer B. Mempin Gina T. Perez

Nancy Padilla Von Ryan Cagata
Cherry Utanes Therish Franceshca Ong
Corazon Cacapit Eadgar Julian L. Robles
Jane D. Villanueva

Editor: Doriecelle P. Balancio, Head Teacher VI - English

Carmelina D.M. Tan, PSDS
Reviewers/Validators: Lorna Y. Grasuta, Head Teacher VI
Elena C. Ignacio, Head Teacher VI
Myrna T. Cajayon, Head Teacher VI
Jeanette Laurel Wang, Master Teacher
Illustrator: Christoval S. Arroyo, Rizal T. Ayuyang
Layout Artists: Eadgar Julian L. Robles, Gina T. Perez
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, Chief-CID
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator
 TLE - Home Economics
COOKERY 10
MODULE 1 (QUARTER 1, WEEK 1)

LO1 Perform Mise en Place

Components of Eggs
Nutritional Value of Eggs
Characteristics of Eggs
Market Forms of Eggs
Uses of Eggs in Culinary Arts

HOW TO USE THIS MODULE

Before you start answering the module, I want you to set

aside other tasks that will disturb you while enjoying the lessons.
Read the simple instructions below to successfully enjoy the objectives of
this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every
page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning, that is important to develop
and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!
 What I Know
PRE-TEST
Directions: Read the questions carefully. Choose the letter of
the correct answer and write it on a ¼ sheet of paper.

1. It is another term for egg white.

A. Albumen C. Membrane
B. Chalazae D. Shell

2. The following are characteristics of quality fresh eggs. Which one

is not?
A. Has small air cell
B. Shell should be clean
C. Shell should be rough and chalky
D. Should have thin albumen

3. The clear casing that encloses the yolk.

A. Albumen C. Outer membrane
B. Inner membrane D. Vitelline membrane

4. In water test method, fresh eggs will _____?

A. Bubble C. Just in the middle
B. Float D. Sink

5. Grading an egg by observing its physical appearance. What do

you call this method?
A. Breaking
B. Candling
C. Gross examination of the egg
D. Water test
6. This kind of method is not practical way to use in the market to
determine the quality and freshness of eggs.
A. Breaking C. Clicking together
B. Candling D. Water test
7. Checking the position of yolk, size and air cell by placing before
source of light.
A. Breaking C. Gross examination of the egg
B. Candling D. Water test
8. Which is not a market form of an egg?
A. Decorated Egg C. Fresh Egg
B. Frozen Egg D. Powdered Egg

Page 1 of 21
 9. Use of an egg that gives additional value to a dish.
A. Binder C. Enricher
B . Emulsifier D. Glaze

10. Use of an egg to combine water and oil to make vinaigrette and
mayonnaise.
A. Binder C. Enricher
B. Emulsifier D. Glaze

11. Which of the following vitamins is not present in an egg?

A. Vitamin A C. Vitamin C
B. Vitamin B D. Vitamin D

12. What egg is commonly used in meal preparation such as Silog and
toppings for Pansit Palabok?
A. Duck egg C. Chicken egg
B. Goose egg D. Quail egg

13. This part of an egg contains most of the essential vitamins and
nutrients as well as protein.
A. Albumen C. Vitelline Membrane
B. Shell D. Yolk

14. Use of an egg by adding beaten eggs to soups to achieve the

desired consistency.
A. Binder C. Enricher
B. Emulsifier D. Thickener

15. Mixing and blending eggs to form a foam, what process is this?
A. Aeration C. Extraction
B. Emulsion D. Immersions

Page 2 of 21
PREPARE EGG DISHES (ED)
Module Title: PREPARE EGG DISHES (ED)

Code: TLE_HECK10ED-Ia-1

What I Need to Know

Module Introduction:

Since the beginning of time, egg

has been a source of protein. Egg comes
from various birds such as goose, duck,
emu, ostrich, and quail. But most used in
culinary is the chicken’s egg.
This module will serve as your vehicle
in acquiring knowledge, skills and values
needed in preparing variety of egg dishes. It
deals with the basic principles of Egg
Cookery preparation and presentation.
White and Brown Eggs

Expected Outcome

After completing the module, you should be able to:

o Identify the different components of an egg.

o Learn the characteristics and market forms of fresh
eggs.
o Apply the general use of eggs in food preparation.
o Value the importance of the nutritional value of eggs in
the human diet.

Related Links

How eggs form in a chicken: https://www.youtube.com/watch?v=G6j13-9Pexw

Eggs, how it is made: https://www.youtube.com/watch?v=g1IVTDmV35o

Page 3 of 21
 What Is It
COMPONENTS OF AN EGG

The lesson deals with the egg’s components, nutritive value and its
importance to our health.

Expectations:

At the end of the lesson, you should be able to:

1. Identify the different parts of an egg

2. Discuss the functions of each part
3. Explain the importance of including eggs in our diet.

Bloom-. Also known as the cuticle, bloom is the natural coating or

covering on the eggshell that seals the eggshell pores
Membrane –The layer of material that covers an animal egg cell.
Permeable- having pores or openings that permit liquids or gases
to pass through (of a material or membrane) allowing liquids or
gases to pass through it.

COMPONENTS OF AN EGG

Page 4 of 21
 Shell
 Bumpy and grainy in texture, according to
exploratorium.edu eggshell is covered with as
many as 17,000 tiny pores.
 Eggshell is made almost entirely of calcium
carbonate (CaCO3) crystals. It is a
semipermeable membrane, which means that
air and moisture can pass through its pores.
 The shell also has a thin outermost coating
called the bloom or cuticle that helps keep
out bacteria and dust.

Inner and Outer Membranes

 Lying between the eggshell and egg white, these two
transparent protein membranes provide efficient
defense against bacterial invasion.
 If you give these layers a tug, you will find they’re
surprisingly strong.
 They are made partly of keratin, a protein that is also
in human hair.

Air Cell

 An air space forms when the contents of the egg

cool and contract after the egg is laid.
 The air cell grows larger as an egg age.

 The air cell usually rests between the outer and

inner membranes at the egg’s larger end, and it
accounts for the crater you often see at the end of
a hard-cooked egg.

Page 5 of 21
 Albumen

 The egg white is known as the albumen,

which comes from albus, the Latin word for
“white.”
 Four alternating layers of thick and thin
albumen contain approximately 40 different
proteins, the main components of the egg
white in addition to water.

Chalazae

 Opaque ropes of egg white, the chalazae

hold the yolk in the center of the egg.
 Like little anchors, they attach the yolk’s
casing to the membrane lining the eggshell.
 The more prominent they are, the fresher
the egg.

Vitelline Membrane

 The clear casing that encloses the yolk, it is composed of proteins that
separates the egg from the albumen. It is developed during the early
stage of formation in the chicken’s ovary. Albumen is later developed
and encased in calcium crystal to form what we know as egg.

Yolk

 The yolk contains less water and more

protein than the white, some fat, and most
of the vitamins and minerals of the egg.
 These include iron, vitamin A, vitamin D,
phosphorus, calcium, thiamine, and
riboflavin.
 The yolk is also a source of lecithin, an effective emulsifier.
 Yolk color ranges from just a hint of yellow to a magnificent deep
orange, according to the feed and breed of the hen.

Page 6 of 21
 What I Have Learned

i- label mo besh!

What I Can Do
Let us share (Character Building)
Are you willing to share? Why and how? Tell us by writing or making a video
clip send it to link provided by your teacher.

“You can give without loving, but you can never love
without giving”
Vi H L Mi é bl

Page 7 of 21
 What Is It
NUTRITIONAL VALUE OF AN EGG
Related Links
Expectations:
Nutritional Value
At the end of the lesson, you should be able to: of Eggs:
1. Enumerate the different nutrients found in egg. https://www.youtube.c
2. Discuss the functions of each nutrients. om/watch?v=dVvh9O2G
3. Elucidate the effects of nutrients found in egg bXQ
on our health

Antioxidant- are substances that can prevent or slow damage to

cells caused by free radicals, unstable molecules that the body
produces as a reaction to environmental and other pressures.
Diet- is the sum of food consumed by a person or other organism
Lubricant- something that lessens or prevents friction or difficulty

NUTRITIONAL VALUE OF AN EGG

Nutritionally, eggs can make a significant

contribution to a healthy diet. Eggs are
useful source of protein, essential
vitamins, and minerals. Nutritional
requirements can vary considerably
between men, women and children and
can also vary in individuals from time to
time.
Protein
 Eggs are an excellent source of
protein which is found in both the
yolk and the albumen.
 About 12.5 % of the weight of the
egg is protein.
 Protein in egg is of high biological
value as it contains all the essential
amino acids needed by the human
body.

Page 8 of 21
Vitamins
 Most of the recognized vitamins are found in eggs except for
vitamin C.
 Eggs are good source of all the B vitamins, plus the fat-soluble
Vitamin A
 It also provides useful amounts of vitamin D, as well as some vitamins.

Minerals

 Eggs are an excellent source of minerals that the human body requires
for health particularly phosphorus, required for bone health and iodine,
required to make the thyroid hormone.
 Eggs also provide significant amounts of calcium, needed for bone and
growth structure and nervous functions; zinc, important for wound
healing, growth and fighting infections; selenium, an important
antioxidant.
 It also contains significant amounts of iron, the vital ingredient of red
blood cells.
Fat

 The fat of an egg is found almost entirely in the yolk. 11.2% of the egg
content is fat, there is less than 0.05% in the albumen.

Cholesterol

 Cholesterol and lecithin are fat-like substances essential to the

structure and function of all cells in the body.
 Cholesterol helps maintain the flexibility and permeability of cell
membranes and is also a raw material for the fatty lubricants that help
keep the skin supple.
 Cholesterol is essential for the production of sex hormones, cortisol,
vitamin D and bile salts.
 Lecithin is involved in general lipid transportation in the blood and in
the metabolism of cholesterol

Carbohydrate and Dietary Fiber

Eggs contain only traces of carbohydrate and no dietary fiber.

Page 9 of 21
 What I Have Learned

What’s More
Let us Analyze (Critical Thinking)

From the articles you have read, try to answer the following questions
about the nutritional value of an egg and share the knowledge you have
learned.

Based on the article, is it okay to consume eggs every day?

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

How can eggs help your body to be healthy?

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

Page 10 of 21
 What Is It
CHARACTERISTICS OF QUALITY FRESH EGG

Expectations:

At the end of the lesson, you should be able to:

1. Enumerate the characteristics of a fresh egg
2. Describe the methods in determining fresh egg
3. Explain the importance of buying fresh egg

Candling- to examine (eggs) for freshness, fertility, etc., by

holding them up to a bright light.
Standard- something considered by an authority or by general
consent as a basis of comparison; an approved model.
Stale- not fresh; vapid or flat,

CHARACTERISTICS OF QUALITY FRESH EGG

All eggs sold and bought must meet strict standards. As much as possible,
only those of high quality must reach the consumer. One can check for high
quality and freshness by noting the eggs' appearance.

 It should be clean, uniform in size and sound shelled.

 It should be plain, free from stain, odor or feces.
 Shell should be rough, chalky, and unbroken.
 It should sink in water.
 It should have firm, round and well-centered yolk.
 It should have light and thick white part.
 It has a small air cell (less than 5 mm deep).

Tips in buying eggs:

1. Choose the type desired and know the best quality for each type.
 Quality in egg refers to condition of the shell, air sac, white, and
yolk. A fresh egg has clean and unbroken shell; the air sac is 1/8
or less in depth when broken; the white is clear and firm; the yolk
is well-rounded. Older eggs have bigger air sac, the white is thin
and spreads, the yolk is flattened and breaks easily.

Page 11 of 21
2. Determining fresh eggs  The Sniff Test - The sniff test is the
oldest method of telling whether an
egg has gone bad. If you find that
your eggs are past their expiration
date, you can tell if they are still
good with a simple sniff

 Water Test- when eggs are placed

in a bowl of water, fresh eggs will
sink, and stale eggs will float.

 Candling – is the process of

checking the position of the yolk,
size of air cell and blood spots, eggs
are held before a strong source of
light.

 Egg Candler - Using an egg

candler will allow you to
examine the air cell, the egg
white (called albumen) and
the yolk

 Breaking Fresh eggs have clear,

thick, firm white which holds
closely to yolk when broken. The
yolk is well-rounded, high in mid-
center and does not break. Not
practical way to use in the market

3. Egg Grading

 Exterior grading - The ideal

eggshell is clean, smooth and oval
in shape with one end slightly
bigger than the other. Eggs must
be clean with few to no deformities
and free from fecal matter.

Page 12 of 21
  Egg sizing – Eggs can be classified
by weight and size, this visual
sorting is most common in the
market.

Related Links

Chicken Egg Quality Issues:

https://www.dummies.com/home-garden/hobby-farming/raising-chickens/chicken-
egg-quality-
issues//PR%20Table%20Egg%20Production_beta_355638.pdf&t=application/pdf

What I Have Learned

Fill me!
Directions: Identify the following statement. Write your answer on the
space provided.

________________1. The process of checking the position of the yolk, size

of air cell and blood spots.
________________2. The oldest method of telling whether an egg has gone
bad.
________________3. Inspecting the eggs, it must be clean with few to no
deformities and free from fecal matter.
________________4. A tool that will allow you to examine the air cell, the
egg white (called albumen) and the yolk.
________________5. Classifying egg according to weight and size.

Page 13 of 21
 What Is It
MARKET FORMS OF EGGS

In addition to fresh eggs, several other market forms are available. All
eggs except the frozen pasteurized form are likely to bring Salmonella bacteria
with them into the kitchen. This is another reason for keeping them
refrigerated and handling them with respect at all times.

Expectations:

At the end of the lesson, you should be able to:

1. Identify the different market forms and kinds of eggs.
2. Explain its function and uses.
3. Discuss the importance of familiarity with different kinds of eggs.

Pasteurization – The process of removing harmful bacteria

using heat to extend shelf life.
Dehydration – Removing water content through drying and
processing.
Blast Freezing – Blowing cold air to remove heat from food
item and cooling it quickly to freezing point.

What I Can Do
Let us Talk (Communication)

Imagine you are an endorser of a well-known fresh egg

brand, how will you convince the viewers to buy your fresh eggs?
Applying the knowledge that you’ve learned from the previous
lesson, make a short video and send it to the link provided by your
teacher.

Page 14 of 21
MARKET FORMS OF EGGS

Fresh
 Used in common and complex recipes.
Fresh eggs do not undergo any further
process and are sold in the market.
 Eggs in the market comes from farms that
delivers fresh eggs two to three days after it
has been laid.
 Some eggs usually sit in the shelves of wet
markets for a week or more.
 Market eggs comes in two colors, white and
brown eggs.
 Eggs in the market are white and brown
eggs. The color depends on the hen’s
pigment as the shell develops.

 Eggs vary depending on the type of

environment it is laid, the food given to and
the vitamins taken by the hen.

 Eggs undergo pasteurization to decrease

health risk to consumers.

 Fresh Eggs sold in markets are:

o Brown Eggs
o White Eggs

Frozen

 Frozen eggs are unshelled, beaten, and

stored in plastic containers. These frozen
eggs can last for 6 to 12 months as long as
kept frozen.
 Shelled eggs are not usually frozen as shell
might contain salmonella bacteria and
contaminate egg during the process.
 Frozen eggs are uncommon in the Philippine
market.
 Freezing eggs with shell must be cleaned
thoroughly to prevent contaminating the egg
with salmonella during the freezing process.

Page 15 of 21
  Frozen Eggs are commonly blended as shelled eggs tend to have to yolk
deteriorate in quality. Blast freezing eggs is one way of preserving eggs.
 Frozen Eggs can be used for boiled eggs or fried egg tempura. With
proper thawing, frozen eggs can be used in any normal egg dish.

Dried
 These eggs undergo the process of
dehydration or removing water content to safe
levels for storage.
 Dried or dehydrated eggs are processed using
a dehydrator to remove moisture. Dried eggs
are then crushed to powder form with salt
added to be preserved for a longer shelf life.
 Dried eggs in powder form are used in baking and can be rehydrated by
adding water to prepare egg dishes.
 Powdered egg is uncommon in the Philippine market.

REMINDER:
As much as possible do not buy dirty and cracked eggs
for we don’t know how long it has been cracked and
might have been contaminated with salmonella and
other pathogens.

Page 16 of 21
 What I Have Learned

Matchy- matchy!
Directions: Match column A to column B. Choose the letter of your answer.

_______1. Fresh
_______2. Frozen
_______3. Dried

What Is It
USES OF EGGS IN CULINARY

Expectations:

At the end of the lesson, you should be able to:

1. Cite the different uses of egg in culinary arts.
2. Describe the function of each uses.
3. Stress the importance of eggs in preparing egg dishes.

Emulsification – Mixing together two or more liquids that not

usually mix such as oil and water by adding an additive. Such as
hollandaise sauce.
Aeration – Mixing and blending eggs with incorporating air to form
a foam. Seen on cake icing and meringue.
Binding – Egg as an additive, the coagulation of eggs help bind
ingredients together as it cooks. Mostly seen on beef patties, cakes,
and pastries.

Page 17 of 21
USES OF EGGS IN CULINARY

1 1. Egg as Binder - Egg’s protein property hold

ingredients together as it cooks. Meat loaf,
patties, and baked goods relies on the stability of
the egg. Some examples are: Baked Penne,
Chocolate Crinkles, white bread, chiffon cake,
and Relyenong Bangus.
2 2. Egg as Coating - Egg when mixed with milk
to make an egg wash gives of a bronzed and
glossy sheen when baked. Some examples are
pies, buns, croissants, empanadas, and moon

3 3. Egg as Enricher - Cooking with eggs will give

additional nutritional value to dishes. Most
Filipino dishes has eggs, quail, duck, and hen
eggs are most common.

4 4. Egg as Emulsifier – Another property of egg

is the ability to hold on to water and oil which
usually does not mix. Example of emulsions are
vinaigrette and mayonnaise.

5 5. Egg as Garnish - Adding eggs to dishes does

not only give color and appeal but also as
additional source of protein. Some examples
are: arroz caldo, goto, ji dan (korean dish), rice
toppings (scrambled), and sliced eggs on salads.
6 6. Egg as Thickener - Adding beaten eggs to
soups and stirring it will activate the
coagulative property of egg to achieve thick
consistency
7 7. Egg as Leavening Agent – In baking cakes
and breads, incorporating air during whipping
traps air bubbles which make the foam double
in size. When it is heated, the protein solidifies
and holds its shape.

Related Links on Egg Recipes:

https://panlasangpinoy.com/egg-recipes/
7
Page 18 of 21
 ADDITIONAL USES OF EGGS

Storage Service/Transport

1. Store at 45 oF or below
1. Serve promptly after cooking.
2. Store in closed container 2. Keep cold food cold and hot
3. Store away from strong odors food hot.
4. Refrigerate leftover egg dishes in shallow containers 3. Use ice or cold packs when
5. Do not allow drippings to contaminate eggs transporting.
4. Avoid eating raw eggs or food
Preparation/ Cooking that contain raw eggs.
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs. Tips on how to
4. Cook thoroughly. handle eggs
5. Wash container used for egg thoroughly.
6. Use egg separator

Page 19 of 21
 Assessment
POST-TEST

Directions: Read the questions carefully. Choose the letter of the correct
answer and write it on a ¼ sheet of paper.

1. Mixing and blending eggs to form a foam, what process is this?

A. Aeration C. Extraction
B. Emulsion D. Immersions

2. The clear casing that encloses the yolk.

A. Albumen C. Outer membrane
B. Inner membrane D. Vitelline membrane

3. In water test method, fresh eggs will _____?

A. Bubble C. Just in the middle
B. Float D. Sink

4. What egg is commonly used in meal preparation such as Silog and

toppings for Pansit Palabok?
A. Duck egg C. Chicken egg
B. Goose egg D. Quail egg

5. This kind of method is not practical way to use in the market to

determine the quality and freshness of eggs.
A. Breaking C. Clicking together
B. Candling D. Water test

6. Checking the position of yolk, size and air cell by placing before a
source of light.
A. Breaking C. Gross examination of the egg
B. Candling D. Water test

7. Use of an egg by adding beaten eggs to soups to achieve the desired

consistency.
A. Binder C. Enricher
B. Emulsifier D. Thickener
8. It is another term for egg white.
A. Albumen C. Membrane
B. Chalazae D. Shell

Page 20 of 21
 9. Use of an egg that gives additional value to a dish.
A. Binder C. Enricher
B. Emulsifier D. Glaze

10. Use of an egg to combine water and oil to make vinaigrette and
mayonnaise.
A. Binder C. Enricher
B. Emulsifier D. Glaze

11. Which of the following vitamins is not present in an egg?

A. Vitamin A C. Vitamin C
B. Vitamin B D. Vitamin D

12. Grading an egg by observing its physical appearance. What do

you call this method?
A. Breaking
B. Candling
C. Gross examination of the egg
D. Water test

13. This part of an egg contains most of the essential vitamins and
nutrients as well as protein.
A. Albumen C. Vitelline Membrane
B. Shell D. Yolk

14. Which is not a market form of an egg?

A. Frozen Egg C. Powdered Egg
B. Fresh Egg D. Salted Egg

15. The following are characteristics of quality fresh eggs. Which one
is not?
A. Has small air cell
B. Shell should be clean
C. Shell should be rough and chalky
D. Should have thin albumen

Page 21 of 21
ANSWER KEY

Pre Test:

1. A 6. A 11. C

2. D 7. B 12. C

3. D 8. A 13. D

4. D 9. C 14. D

5. C 10. B 15. A

Components of an Egg

1. Inner Membrane 5. Outer Membrane

2. Air Cell 6. Chalazae
3. Yolk 7. Shell
4. Albumen 8. Vitelline Membrane

Nutritional Value of Eggs

Characteristics of Quality Fresh Egg
1. Candling
2. Sniff test
3. Exterior grading
4. Candler
5. Egg Sizing

Market Forms

1. C 2. A 3. B

Post Test:

1. A 6. A 11. C

2. A 7. B 12. C

3. D 8. D 13. D

4. D 9. C 14. D

5. C 10. B 15. D
REFERENCES

Components of an Egg
The Accidental Scientist Science of
Cooking https://www.exploratorium.edu/cooking/eggs/eggcomposition.h
tml
The Incredible Egg
https://www.incredibleegg.org/search/?addsearch=bloom
Encyclopedia.com
https://www.encyclopedia.com/earth-and-environment/ecology-and-
environmentalism/environmental-studies/egg-membrane
Merriam Webster Dictionary
https://www.merriam-webster.com/dictionary/cuticle

Nutritional Value of Egg

Cookery 10 – Aida H. Rondilla et. Al, pp 7-8

Medical News Today
https://www.medicalnewstoday.com/articles/301506
Wikipedia
https://en.wikipedia.org/wiki/Diet_(nutrition)

Characteristics of Quality Fresh Eggs

Cookery 10 – Aida H. Rondilla et. Al, pp 9-10

Grading of Eggs: https://discoverfoodtech.com/egg-grades/
About eggs:
https://www.masterclass.com/articles/all-about-egg-grades-whats-
the-difference-between-grade-aa-grade-a-and-grade-b#quiz-0
https://en.wikipedia.org/wiki/Diet_(nutrition)

Market Forms of Egg

Cookery 10 – Aida H. Rondilla et. Al, pp 12-13

Market forms of Eggs: http://www.wizardrecipes.com/eggs/
 Forms of Eggs and
standards: http://www.fao.org/3/Y4628E/y4628e04.htm
https://www.budgetpantry.com/egg-story-pasteurised-fresh-shell-eggs/

Uses of Eggs in Culinary

Cookery 10 – Aida H. Rondilla et. Al, pp 15-20

Culinary use of eggs:
o https://hmhub.me/uses-of-egg-in-cookery/
Uses of eggs in culinary:
o https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tool
s/kitchen/hfood/e_uses.html
o https://setupmyhotel.com/train-my-hotel-staff/chef-
training/698-uses-of-egg-in-cookery.html
https://goodyfeed.com/8-uses-eggs-besides-cooking-eating/
Image References:

1.1 Image used: https://c1.wallpaperflare.com/preview/902/104/55/egg-yolk-food-

protein.jpg
1.2 Image used: https://thefeta.com/wp-content/uploads/2020/04/867.jpg
1.3 Image
used https://images.costcobusinessdelivery.com/ImageDelivery/imageService?profileId
=12028466&itemId=1025795&recipeName=680
1.4 Image used: https://www.exploratorium.edu/cooking/eggs/images/eggcrosssection.gif
1.5 Image used https://naturalpractitionermag.com/wp-content/uploads/2018/09/SS-
Eggshell-Membrane.jpg
1.6 Image used: https://icanat40.files.wordpress.com/2015/11/thhk0vficp.jpg?w=656
1.7 Image used https://i.kinja-img.com/gawker-
media/image/upload/c_fill,f_auto,fl_progressive,g_center,h_675,pg_1,q_80,w_1200/18aj
46j715w1rjpg.jpg
1.8 Image
used: https://upload.wikimedia.org/wikipedia/commons/d/d3/Bowl_of_egg_whites.jpg
1.9 Image
used https://img.huffingtonpost.com/asset/56d63b971e0000b300703291.png?ops=17
78_1000
1.10 Image used: https://upload.wikimedia.org/wikipedia/commons/3/35/Raw_egg.jpg
1.11 Image
used: https://i.pinimg.com/originals/72/6a/1f/726a1f87cae3ab2da6615d19f13c0a13.j
pg
1.12 Image used: https://www.thehappychickencoop.com/wp-
content/uploads/2018/08/Egg-Float-Test.jpg
1.13 Image used: https://d1dd4ethwnlwo2.cloudfront.net/wp-
content/uploads/2019/08/eggs-are-bad-three-600x600.jpg
1.14 Image
used: https://academicjournals.org/files/images/AJAR/2018/April/26%20April/Quillo
y%20et%20al%201.png
1.15 Image
used: https://i.pinimg.com/originals/a1/13/4e/a1134e22bb0efe8abe6ef9273bf0ed95.j
pg
1.16 Image used: https://www.certifiedfoodies.com/files/2015/04/Egg-Section-at-
Farmers-Market-Araneta-Center.jpg
1.17 Image used: https://www.palengkeboy.com/public/img/products/542/542-1-
500x500.jpg
1.18 Image used https://palengke.xyz/wp-content/uploads/2020/04/Dairy-Products-
Eggs-Brown-324x324.jpg
1.19 Image
used: https://www.exploratorium.edu/cooking/eggs/images/eggcrosssection.gif
1.20 Image used: https://www.soofoodies.com/wp-
content/uploads/2017/05/soofoodies-rulo-stefani-meatloaf-main-dish-03.jpg
1.21 Image used: https://www.themountainkitchen.com/wp-
content/uploads/2015/05/egg-wash.jpg
1.22 Image used: https://i2.wp.com/www.sarappinoyrecipes.com/wp-
content/uploads/2019/02/Ginisang-Ampalaya-2-
e1552674817257.jpg?fit=901%2C600&ssl=1
1.23 Image used:
https://i.pinimg.com/originals/ec/43/45/ec43458230f7fd9682a504b3189b5692.jpg
1.24 Image used: https://x9wsr1khhgk5pxnq1f1r8kye-wpengine.netdna-ssl.com/wp-
content/uploads/Mixed-Green-Salad-with-Eggs-3-930x543.jpg
1.25 Image used: https://i.ytimg.com/vi/FWqfkUEWOTg/maxresdefault.jpg
1.26 https://pencilandfork.net/2011/11/homemade-mayonnaise/
1.27 Bitmoji App
1.28 Cartoon Story Maker