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Quarter 1 – Week 1 Occidental Mindoro NHS
Perform Mise en Place Mamburao, Occ. Mindoro
OCCIDENTAL MINDORO NHS
You may leave this part BLANK Mamburao, Occidental Mindoro

Technology and
Livelihood Education
COOKERY
 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Republic of the Philippines
Department of Education
MIMAROPA REGION
SCHOOLS DIVISION OF OCCIDENTAL MINDORO

Grade Level Grade 10

Learning Area TLE (COOKERY)
Learning Resource Type Text-Based / Digital Based
Material Type Supplementary Learning Resources (SLRs)
Quarter #, Week # (If
Quarter 1 – Week 1
applicable)
Perform Mise en Place
1.1 Identify an egg’s components and its nutritive value
Learning Competency & 1.2 Identify and prepare ingredients according to standard
LC Code recipes
TLE_HECK9-12ED-Ia-1
Duration 1 week
Source TVL Home Economics Cookery, Module 2 of 2, pp. 44-45
April P Globio
Master Teacher I
Writer/s Occidental Mindoro National High School
Mamburao, Occidental Mindoro
Contacts: 09364798880, april.globio@deped.gov.ph
Name: April P. Globio
Illustrator/ Media Designation: Master Teacher I
Resource Creator School: Occidental Mindoro National High School
District: Mamburao
Evaluation Management Committee
Content Evaluator Emma P. Gonda
IPR Review John Christopher D. Romero
Technical Review April P. Globio
Language Review Ria Joy D. Adora
 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Get Started

Good day, dear learner! In this lesson, you are going to acquire new knowledge that
you can apply when preparing egg dishes for breakfast or even during snacks time. You will
learn the components of an egg and its nutritive value. And as you go through this, you will be
able to identify also the ingredients used in preparing egg dishes. There are activities, tasks
and exercises in this lesson, and I hope you will be motivated to get yourself involved and
have fun while learning.

At the end of the lesson, you are expected to:

- identify the components of an egg and its nutritive value;
- identify and prepare ingredients according to standard recipes.

You will have to prepare sheets of paper for your answers which you need to submit on
Monday next week for checking.

I know that you are excited to learn all these. Turn to the next page and move your way
until the end of this lesson.

Good luck and happy learning!

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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Get Refreshed

Before turning to the next page, let’s try to assess the knowledge you have acquired in
your lessons in TLE particularly in Cookery.
Be ready to answer the pre-test.

Exercise 1: Pre-Test
Directions: Read and analyze the items carefully then choose the correct answer. Write the
word/s of your answer on a sheet of paper.

1. It is the egg’s protective coating which aids in the maintenance of its freshness by covering
the small holes in the shell.
A. air cell C. inner shell membrane
B. cuticle D. outer shell membrane
2. With all the nutrients, amino acids, vitamins and minerals, which is best provided by egg?
A. carbohydrates B. fat C. lecithin D. protein
3. It is the part of an egg that serves as first line of defense against contamination.
A. albumen B. air cell C. membranes D. shell
4. The ingredient that improves taste and flavor to a simple egg dish is __________.
A. bell pepper B. black pepper C. onion D. salt
5. Which ingredient gives the creamy taste to ham and cheese frittata?
A. cheddar cheese B. evaporated milk C. ham D. sliced onion

Now, check your answers from the Answer Key at the end of this module.
What is your score? Did you get it all correctly? If not, don’t worry, you will be able to
learn them all after turning all the pages of this module.

So, let’s begin.

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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Get Acquainted

Do you cook egg dishes like scrambled, fried or sunny side up for your breakfast at
home? Have you ever wondered what are the parts of an egg aside from its shell, egg white
and egg yolk once you cracked it in a bowl? Let’s discover the wonders inside an egg.

Task 1: Crack That Egg!

Directions: Go get an egg and carefully crack it in a bowl. Try to identify the parts that you can
see based on the picture below labeled with all its parts. Write your answers in the box.

Parts of the egg I saw:

Note: You may also take a close-up picture of the cracked egg, print then label its
parts and attach the printed picture with your answer sheet.

You can still cook the egg after identifying its parts. You could fry it or make a tuna omelet.
Sounds tasty, isn’t it?

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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Get Involved

Activity 1: What’s in An Egg?

Directions: Write on your answer sheet the function of each nutrient in our body. An example
is given below. You may browse the internet or books in finding your answers for this
activity. Answer as many as you can and let’s see how important an egg is in our diet.

Example:
Fats - the healthy fats help our bodies to absorb
nutrients

Source: https://www.aeb.org/retail/nutrition
Your output will be rated using the scoring rubric below:
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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
SCORE CRITERIA
10 Gave correct functions of 16-20 nutrients
8 Gave correct functions of 11-15 nutrients
6 Gave correct functions of 8-10 nutrients
4 Gave correct functions of 5-7 nutrients
2 Gave correct functions of 1-4 nutrients

Get Informed

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.

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 of 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,

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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
the contents contract and the inner shell membrane separate from the outer shell
membrane to form the air cell.
3. Albumin/Egg white. Albumin, 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 (chalaziferous 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 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.

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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
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.

Get Ahead

After learning about the number of nutrients an egg has and what they can do to our
body, it is the right time to know more about other ingredients that can help make egg dishes
healthier and tastier.
Activity 2: Egg, Eggs, and Eggy
Directions: Supply the correct ingredients to complete the egg dish recipes. Clues in italics
are given so you can surely answer them all.

Scrambled Egg Ham and Cheese Frittata

3 pieces eggs 1 cup diced cooked ham

1 medium _______________ (major source
of antioxidant lycopene)
1 small _______________ (provides flavor
and health-promoting phytochemicals)
1 ½ tbsp _______________ (dairy product
from fat & protein from milk or cream)
1/8 tsp _______________ (improves flavor
and act as electrolytes in the body)
1/8 tsp _______________ (packed with Vit B
and C and act as natural antibiotic)
A pinch of black ground _______________
(composed of piperine that assist in
cognitive brain functioning)
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½ cup sliced tomato
1pc white onion (cut into ring)
½ cup stripped sweet _______________ (it
could be red, orange, or yellow, and
excellent source of Vit A, C & potassium)
10 pcs lightly beaten _______________
(provides the best protein naturally
available)
¼ tsp ground black pepper
¼ cup shredded cheddar ______________
(a good source of calcium)
¼ cup evaporated _______________ (adds
creaminess to the food)
¼ tsp iodized salt
 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Did you enjoy answering the activity? It was a little tricky, isn’t it? You can try cooking
the recipes using the ingredients given above and see how flavorful your dish could be.
How often do you cook eggs? Your answer would probably range from 3-5 times a
week. Why do you cook eggs? You might say simply because they are cheap, readily
available even in a sari-sari store and consumed very little time however you want to cook
them. But aside from these, you now have healthy reasons to prepare egg dishes after
learning about their essential benefits, don’t you think?

Get Assessed

It is now time to test yourself based on the learnings you gained from the lesson.
Please be sincere in answering the test. Write your answers on your answer sheet.

Task 2: Assess Your Knowledge

Directions: Write TRUE if the statement is correct and FALSE if wrong. If the statement is
FALSE, underline the word/s that make it wrong.
1. Eggs contain protein that acts as fuel needed to provide energy in bodily activities.
2. Eggs loss water by evaporation during storage causing the shell membranes to enlarge.
3. The egg whites contain all the fat in the egg.
4. Most of essential amino acids, some minerals and vitamins can be found in eggs except Vit
C.
5. Riboflavin which is also called Vitamin B2 is essential to normal metabolism.
6. The ropey strand in egg called chalaza keeps the yolk centered.
7. Biotin in eggs helps our body’s metabolism and keeps hormones healthy.
8. Large eggs are rich in Vitamin B6 which comprises 20% daily value that is essential to
normal blood formation, neural function and growth.
9. Butter is the most common cooking fat used in preparing egg dishes.
10. The albumin consists of four alternating layers – inner thick and thin white and outer thick
and thin white, wherein the outer thin white is located right next to the yolk.

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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Get Moving

Task 3: Minute to Write It

Directions: Answer the guide questions below to deepen your understanding of the lesson.
Write your answer on the space provided.

1. Why is egg considered one of nature’s complete food?

2. Based from the discussion on the structure of an egg, how can you tell if the egg is still
fresh?

3. Aside from the naturally present nutrients in eggs, how can you enrich egg dishes and
make them more nutritious?
Your output will be rated using the scoring rubric below:
SCORE CRITERIA

5 Main ideas are clear and are well supported by detailed and
accurate information.
4 Main ideas are clear and moderately supported by detailed
information.
3 Main ideas are clear but are not well supported by detailed
information.
2 Main ideas are somewhat clear.
1 Main ideas are not clear.

References
TVL Home Economics Cookery, Module 2 of 2, pp. 44-45
https://enchantedlearning.com/subjects/birds/info/chicken/egg.shtml
https://www.aeb.org/retail/nutrition
https://panlasangpinoy.com/pinoy-scrambled-eggs/
https://www.nm.org/healthbeat/healthy-tips/nutrition/health-benefits-of-garlic
https://pubmed.ncbi.nlm.nih.gov/23768180/
https://www.livestrong.com
https://www.australianeggs.or.au

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 TECHNOLOGY & LIVELIHOOD EDUCATION 10
Answer Key

Get Refreshed
1. B 2. B 3. D 4. D 5. B
Get Involved
1. Cholesterol regulates membrane fluidity and it doesn’t affect blood cholesterol
2. Sodium is vital for muscle contraction, nervous system function and the absorption of nutrients like glucose
and chloride
3. Protein in eggs help to lower blood pressure, optimize bone health and increase muscle mass
4. Vitamin D is essential for normal bone and tooth structure; it also contributes to health muscle function and
immune system maintenance
5. Calcium is essential to cellular functions in all known organisms
6. Iron in eggs helps increases energy and boosts your immune system; needed to make hemoglobin (a part
of red blood cell)
7. Vitamin A is important in maintaining healthy skin, a functioning immune system, and eye health
8. Vitamin E is beneficial antioxidant properties that play a role in maintaining good health
9. Riboflavin also known as Vitamin B12, is important for growth, energy metabolism, red blood cell
development, vision, and the healthy functioning of the nervous system; it is also an antioxidant nutrient.
10. Niacin helps the body use fat, protein and carbohydrate from foods to make energy
11. Vitamin B6 is involved in red blood cell metabolism, proper functioning of the nervous and immune
system and healthy hair
12. Folate is one of B-vitamins and is needed to make red and white blood cells in the bone marrow, convert
carbohydrates into energy, and produce DNA and RNA
13. Vitamin B12 is essential in the formation of red blood cells, converting food into energy, and maintaining
the healthy function of the immune and nervous system
14. Biotin in eggs helps our body’s metabolism and keeps hormones healthy and balanced
15. Pantothenic Acid or Vitamin B5 plays a role in converting food into energy and breaking down fats; it also
helps in the production of Vit D
16. Phosphorus mineral is just as important as calcium in building a strong skeleton, and it helps maintain the
appearance of smile. It helps kidneys get rid of waste and encourages the body to make healthy DNA
17. Iodine is needed by the body to make thyroid hormones
18. Zinc is vital for growth and development
19. Selenium mineral is necessary for the health of several physiological systems and to help prevent the
onset of a variety of medical problems
20. Choline is essential for normal brain development

Get Ahead
Scrambled Egg Ham and Cheese Frittata
tomato bell pepper
onion eggs
butter cheese
salt milk
garlic
pepper
Get Assessed
1. True 6. True
2. False 7. True
3. False 8. False
4. True 9. True
5. True 10. False
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Get Moving Answers may vary