Government Property

NOT FOR SALE

10
Technology and
Livelihood Education
Agri-Fishery Arts
Animal Production
Poultry Raising - Chicken
Quarter 4 - Module 8
Collecting Eggs

Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 10
Agri-Fishery Arts - Animal Production (Poultry Raising - Chicken)
Alternative Delivery Mode
Quarter 4 - Module 8: Collecting Eggs
First Edition, 2020

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Published by the Department of Education - Division of Bukidnon

Development Team of the Module

Author: Jonas L. Camotes

Editors: Helen Ybañez, Renato Gagarani
Ligaya S. Gonzales, EdD
Reviewer: Mary Jane R. Cardente, PhD
Illustrator and Layout Artist: Jonas L. Camotes

Management Team:
Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director

Co-Chairpersons: Victor G. De Gracia Jr., PhD, CESO V

Assistant Regional Director

Randolph B. Tortola, PhD, CESO IV

Schools Division Superintendent

Shambaeh A. Usman, PhD

Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM

Members: Elbert R. Francisco, PhD, Chief ES, CID

Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMDS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
Printed in the Philippines by
Department of Education - Division of Bukidnon
Office Address: Fortich Street, Sumpong Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

10
Technology and
Livelihood Education
Agri-Fishery Arts
Animal Production
Poultry Raising - Chicken
Quarter 4 - Module 8
Collecting Eggs

This module was collaboratively developed and

reviewed by educators from public schools. We encourage
teachers and other education stake holders to email their
feedback, comments and recommendation to the Department
of Education at bukidnon@deped.gov.ph.
We value your feedback and recommendations.

Department of Education • Republic of the Philippines

 Table of Contents
Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
INTRODUCTORY MESSAGE

Lesson 1: Collecting Eggs 1

What I Need to Know 1
What I Know 2
What’s In 5
What’s New 6
What Is it? 7
What’s More? 10
What I Have Learned 11
What I Can Do? 12
Assessment 13
Additional Activities 16
Answer Key 17
References 19

iv
Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education Grade 10 Animal
Production (Poultry Raising - Chicken) Alternative Delivery Mode (ADM) Module
on Collecting Eggs!
This module was collaboratively designed, developed and reviewed by
educators from public institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or
strategies that will help you in guiding the
learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Students are the center of the teaching–
learning process. You are expected for a continuous follow-up and assessment of
students’ progress throughout the module/course. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the module.

For the Parents:

As a parent/guardian, you are expected to participate and facilitate diverse
learning experiences and activities of your child outside the school premises. We
believe that your engagement will create conditions in which your child learns
more effectively. By assessing your child in taking up his/her lessons, you will
become an important factor in your child’s overall learning and education.

v
For the Learner:
Welcome to the Technology and Livelihood Education Grade 10 Animal
Production (Poultry Raising - Chicken) Alternative Delivery Mode (ADM) Module
on Collecting Eggs!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while being
an active learner.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to competencies you are expected to learn in
Know the module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
the current lesson with the previous one.
What’s In

In this portion, the new lesson will be

introduced to you in various ways such as a
What’s New
story, song, poem, problem opener, an
activity or situation.

This section provides a brief discussion of

the lesson. This aims to help you discover
What Is It
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

vi
 This includes questions or blank sentence/
What I Have paragraph to be filled in to process what you
Learned learned from the lesson.

This section provides an activity which will

help you transfer your new knowledge or
What I Can Do
skill into real life situations or concerns.

This is a task which aims to evaluate your

level of mastery in achieving the learning
Assessment
competency.

In this portion, another activity will be given

Additional to you to enrich your knowledge or skill of
Activities the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

vii
 Lesson
Collecting Eggs
1
What I Need to Know

This lesson was designed and written with you in mind. It is here to help
you master the competencies in Animal Production- Poultry Raising. The scope
of this lesson permits it to be used in different learning situations. The language
used identifies the varied vocabulary level of students. The lessons are organized
to follow the standard order of the course. But the order in which you read them
can be changed to complement with the textbook you ae now using.

The module is divided into two topics, namely:

 Collection of fertile eggs according to established enterprise protocol and
requirement
 Identification and grading eggs in accordance with production
requirements and breeding objectives
 Egg cleaning and sanitation
 Recording and monitoring of collection

After going through this module, you are expected to:

1. Determine proper egg collection procedure
2. Identify criteria for grading eggs
3. Identify procedure for egg cleaning and sanitation
4. Develop skills in mastering the proper procedure for egg collection and
criteria in egg grading

Hello! Welcome to Module 8!

Egg is considered as an alternative source of protein to meat!
Protein is essential to build and repair body tissues.
This lesson will introduce you to chicken egg collection!
Moreover, you will also develop skills in mastering various
aspects of the lesson. Have fun!

1
 What I Know
Multiple Choice

Directions: Choose the letter of the correct answer. Write the chosen letter on
a separate sheet of paper.

1. Exterior quality that can be classified as slight, moderate or prominent.

a. cleanliness
b. shell texture
c. stain intensity
d. ridges

2. During hot weather chicken eggs will be collected how many times a day?
a. 5 times
b. 4 times
c. 3 times
d. 2 times

3. Type of faulty shell that results in downgrading of eggs.

a. Body checks
b. Stain intensity
c. ridges
d. shape

4. To prevent the chances of breakage, eggs must be stack at the height of?
a. 4 layers
b. 5 layers
c. 6 layers
d. 7 layers

5. Eggs are considered dirty/rejected when this factor is larger than a speck.
a. shape
b. ridges
c. cleanliness
d. adhering materials

2
6. A method which uses a bright light to evaluate the egg yolk, the egg white
and the size of the air cell.
a. contracting
b. lighting
c. candling
d. turning

7. What is the next thing to do after egg collection?

a. storing
b. classifying
c. washing
d. stacking

8. What tool is used to avoid rust stains getting on the eggs.

a. Plastic container
b. crate
c. carton
d. sack

9. Egg white is also called?

a. yolk
b. air cell
c. albumen
d. shell

10. Factors such as shell structure, egg shape and ridges are quality of eggs
classified as?
a. Interior quality
b. Interior intensity
c. Exterior quality
d. Exterior intensity

11. Eggs with large calcium deposits are Graded as?

a. AA
b. A
c. B
d. Reject

12. Eggs that shows pronounced body checks are Graded as?
a. AA
b. A
c. B
d. Reject
3
13. Eggs with weak and watery albumen are Graded as?
a. AA
b. A
c. B
d. Reject

14. Factors such as air cell, albumen and yolk are quality of eggs classified
as?
a. Interior quality
b. Interior intensity
c. Exterior quality
d. Exterior intensity

15. Eggs that are covered with prominent stains and scattered shells are
Graded as?
a. AA
b. A
c. B
d. Reject

4
 What’s In

On the preceding topics, you learned about Maintaining Poultry Environment,

Brooding and Growing Chicks and Performing Pre-Laying and laying Activities.
Equipped knowledge on such learnings is vital in the field of Animal Production
(Poultry Raising). While the previous topics talked about Trimming Beak which is
also important to perform task while observing safety practices and following
Good Animal Husbandry Practices (GAHP). Concrete understanding on previous
concepts will prepare you for this module.

Notes to the Teacher

As the facilitator, you are expected to use the teacher’s
manual and other sources in taking this lesson.

What’s New
Directions: When eggs are produced, questions come to mind. Can you
provide answers to these frequently asked questions? Write your
answer in a separate sheet of paper.
 1.
5 FAQs about
egg collection

2.

How often do hens lay eggs? Do eggs need to be refrigerated?

3. 4.

Should I wash the eggs? How should I store eggs for hatching?

5.

Why are my chickens eating their eggs?

Trivia Box

Directions: Inside the box are jumbled letters which corresponds to the topic in this
lesson. Write your answers in a separate sheet of paper.

GGE OLYK GGE RDIAGNG RIA LECL

1. A process of sorting eggs into three classifications: Grade AA, A, and

Grade B.

2. It usually rests between the outer and inner membranes at the egg’s larger
end, and it accounts for the crater at the end of a hard-cooked egg.

6
3. The nutrient-bearing portion of the egg whose primary function is to supply
food for the development of the embryo.
 What Is It

Collection of Chicken Eggs

How to Collect Eggs from a Chicken
Ensuring the quality and safety of both chickens and eggs is most
important once you raise your own chicken for their eggs. Chickens are known to
carry bacteria that transmit diseases to humans. At times, even eggs that appear
perfectly normal can contain harmful microorganisms. To ensure the health of
your chickens, keep them in an enclosed shed that you can keep clean at all
times. Make sure that chickens have enough room to nest.

 Collect eggs at least twice a day, especially in hot weather. The first
collection should be before 10 a.m. Start by collecting those eggs with no
chickens on them. Carefully lift up those hens sitting on nest, quickly
remove any eggs from the nest and put the hens back on their roosts.
 Don’t leave eggs in the nest for long periods of time, as they will get dirty
and can break.
 Use a clean coated wire basket or plastic container to collect eggs, to
avoid rust stains getting on the eggs, which can be hard to clean.
 Never stack eggs more than five layers high. Anything higher than this will
increase the chances of breakage.
 Keep your eggs at a constant temperature until you wash them. Cooling
down eggs before washing can cause the egg shell to contract, and any
dirt or bacteria on the egg can seep into the egg through its pores.
 Wash eggs as soon as possible after collection. This will limit the chances
of contamination.
 Wash the eggs in water that is 10 degrees warmer than the temperature of
the egg. This will cause the egg to swell a bit and push dirt away from the
pores. If eggs are very dirty, you may need to add a mild detergent.
 Remove the eggs from the water as soon as the egg and the water are the
same temperature. Do not let the egg soak in the water.
 Cool the eggs immediately after they are washed dry.

Grading of Eggs
What Is an Egg Grade?
 Egg Grading is the process of sorting eggs into one of three
classifications: Grade AA, A, And B. Those classification are determined by
measuring both the exterior and interior quality of egg at the time of packaging.
From there, the eggs are sorted by weight and packaged accordingly; the most
common packaging is a dozen eggs per carton.
Why Is Egg Grading Important?
Eggs are one of the most common ingredients found in both home and
commercial kitchens. Food manufacturers, retailers and shoppers trust and rely
on the USDA grades to consistently enforce these standards for the health and
safety of millions of people.

How Are Eggs Graded?

 Exterior Quality. Eggs must have clean, smooth shells with no cracks, no
flaws, and no rough areas; abnormal shells do not meet the necessary
requirements. The broken shells must also be oval-shaped and be slightly
larger at one end. Eggs do not meet these requirements are classified as
restricted eggs and cannot be sold to food manufacturers, retailers or
shoppers.

 Interior Quality. It sounds impossible to grade an egg’s interior without

cracking it open, but it can be done through a method called candling, or
turning an egg over a candling light. Candling uses a bright light to
evaluate the egg yolk, the egg white, and the size of the air cell. Egg yolk
must have a strong yolk outline with no blood spots or embryo
development, while egg white must be clear and thick enough to support
the yolk. The shallower the air cell, the higher the egg grade.

Table 1. summary of standards for the exterior quality of chicken eggs

GRADE
FACTOR AA A B
Stain Clean, but Slight or moderate Prominent
-may show small specks, localized stains of shell stains or
stains or cage marks that do or slightly or moderately moderate
not detract from general scattered stains of shell stains
clean appearance of the egg covering
-may show traces of the shell.
processing oil
Adhering dirt or None None Adhering
foreign dirt or
materials foreign
material.

Egg shape Approximately the usual egg Unusually or decidedly

shape mis-shapen
 Shell texture May have rough areas and
small calcium deposits that
do not materially affect shape
or strength
Ridges Slight ridges that do not
materially affect shape or
strength
Shell thickness Free of thin spots
Body checks Absence of body checks
Extremely rough areas
that may be faulty in
soundness or strength.
May have large calcium
deposits.
May have pronounced
ridges
May have pronounced
thin spots
May show pronounced
body checks

Table 2. Summary of standards for the interior quality of chicken eggs

FACTOR GRADE
AA A B Inedible
Air cell 1/8 inch or less 3/16 inch or More than 3/16 Doesn’t apply
in depth less in depth inch in depth
White/albumen Clear Clear Clear Doesn’t apply
Firm May be May be weak
reasonably firm and watery
Yolk Outline slightly Outline may be Outline clearly Doesn’t apply
defined fairly well- visible
defined
Spots None None Spots Spots
aggregation not aggregating
more than 1/8 more than 1/8
inch in diameter inch in diameter

9
 What’s More
True or False.
Directions: Write TRUE if the statement is correct; and write FALSE if the
statement is incorrect. Write your answer in a separate sheet of
paper.

____________ 1. Slight or moderate scattered stains of egg shell is observed

in Grade B eggs.
____________ 2. The albumen of egg under AA Grade is clear and
reasonably firm.
____________ 3. The three classifications of Egg Grading are Grade AA,
Grade B and Grade C.
____________ 4. Egg graders look for one thing when determining egg grade;
the exterior quality only.
____________ 5. Air cell and Yolk are factors of egg’s interior quality.
____________ 6. Shell thickness and Egg shape are factors of egg’s interior
quality.
____________ 7. Unusually mis-shapen egg shape is quality of Grade B
eggs.
____________ 8. Outline slightly defined is a quality of Grade AA eggs.
____________ 9. Prominent stain is a quality of Grade AA eggs.
____________ 10. Eggs that meet requirements are classified as restricted
eggs and cannot be sold to food manufacturers, retailers, or
shoppers.

10
 What I Have Learned

Fill in the Blanks.

Directions: Complete the statement below by supplying the appropriate words

in the answer blanks. Write your answer in a separate sheet of
paper.
Eggs are collected (1)_______________ a day, especially in
(2)______________ weather. The first collection should be
before(3)_____________. Start collecting those eggs with no chickens on them.
Carefully lift up those hens sitting on the (4)___________________. Use a clean
coated wire(5)__________________, to avoid rust stains on getting on the eggs.
Never stack eggs more than (6) _______________ high.
(7)__________________down eggs before washing can cause the egg shell to
contract, and any bacteria on th egg can seep into the egg through its pores.
Wash the eggs in water that is (8)________________ warmer than the
temperature of the egg. If the eggs are dirty, you may add a mild
(9)___________________. Remove the eggs from the water as soon as the egg
and the water are of the same(10)___________________. Eggs grading is the
process of sorting eggs into one of three
classification:(11)______________,(12)______________ and
(13)_____________. Those classifications are determined by measuring both the
(14)___________________ and the (15)__________________ quality of the
eggs at the time of packaging. For the interior quality of egg (16)____________
factor can be describe as firm, reasonably firm and weak or watery. While
slightly defined, fairly defined and clearly visible are the descriptions under (17)
_______________ factor. For exterior quality (18)__________________factor
can be describe as the usual and misshapen, while thin spots and pronounced
spots are under (19)___________ factor. Eggs with adhering or foreign material
larger than a speck are considered (20)_____________ eggs.

11
 What I Can Do

Directions: Interview any small-scale poultry owner in your place. Follow the
order of your interview based on the guide questions below. Do
documentation and write it on your activity notebook. Refer to the
rubric given.
1. How long does your poultry business operate?
2. What makes you decide to have this kind of business?
3. Where did you sell your collected eggs?
4. How do you collect your eggs?
5. What is your basis in grading your collected eggs?
6. How do you record and monitor collected eggs?
7. Will you recommend poultry business to those who are
interested?

Rubrics for Performance Task:

Dimension Fair Good Very Good

10 points 15 points 20 points

Learners were able to Learners were able Learners were able to

Knowledge and convey limited ideas on to convey few convey several ideas on the
Understanding the topic with little ideas on the topic topic with a good degree of
knowledge with some degree knowledge
knowledge

Work has prepared and Work has prepared Work has prepared and
Accuracy planned with little and planned with planned with considerable
effectiveness some effectiveness effectiveness

Learners put little or no Learners put some Learners put full effort to the
Effort effort to the activity effort to the activity activity

12
 Assessment

Multiple Choice
Directions: Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Factors such as air cell, albumen and yolk are quality of eggs classified
as?
a. Interior quality
b. Interior intensity
c. Exterior quality
d. Exterior intensity

2. Factors such as shell structure, egg shape and ridges are quality of eggs
classified as?
a. Interior quality
b. Interior intensity
c. Exterior quality
d. Exterior intensity

3. Eggs that shows pronounced body checks are Graded as?

a. AA
b. A
c. B
d. Reject

4. Eggs that are covered with prominent stains and scattered shells are
Graded as?
a. AA
b. A
c. B
d. Reject

5. Exterior quality that can be classified as slight, moderate or prominent.

a. Body checks
b. Stain intensity
c. ridges
d. shape

6. Type of faulty shell that results in downgrading of eggs.

a. Body checks
13
 b. Stain intensity
c. ridges
d. shape

7. Egg white is also called?

a. yolk
b. air cell
c. albumen
d. shell

8. What tool is used to avoid rust stains getting on the eggs.

a. Plastic container
b. crate
c. carton
d. sack

9. Eggs with weak and watery albumen are Graded as?

a. AA
b. A
c. B
d. Reject

10. During hot weather chicken eggs will be collected how many times a day?
a. 5 times
b. 4 times
c. 3 times
d. 2 times

11. To prevent the chances of breakage, eggs must be stack at the height of?
a. 4 layers
b. 5 layers
c. 6 layers
d. 7 layers

12. What is the next thing to do after egg collection?

a. storing
b. classifying
c. washing
d. stacking

13. Eggs are considered dirty/rejected when this factor is larger than a speck.
a. shape
b. ridges
c. cleanliness
14
 d. adhering materials

14. Eggs with large calcium deposits are Graded as?

a. AA
b. A
c. B
d. Reject

15. A method which uses a bright light to evaluate the egg yolk, the egg white
and the size of the air cell.
a. contracting
b. lighting
c. candling
d. turning

Check your Score! If your score is:

You are doing great! You really understand the lesson.
11-15
You are doing well but you need to work more on the items that
6-10
you’d missed.
You need to study harder. Ask help from your teacher, parents
1-5 or friend. You may read again the contexts to understand the
lesson more.

15
 Additional Activities

Directions: Write a one paragraph reflection about the importance of the

following;
1. Proper procedure for egg collection
2. Egg Grading
3. Egg cleaning and sanitation
4. Monitoring and recording of egg collection

Rubric for Grading:

Dimension Fair Good Very Good
10 points 15 points 20 points

Learners were able to Learners were able Learners were able to

Knowledge and convey limited ideas on to convey few convey several ideas
Understanding the topic with little ideas on the topic on the topic with a
knowledge with some degree good degree of
knowledge knowledge

Work has prepared and Work has prepared Work has prepared
Accuracy planned with little and planned with and planned with
effectiveness some effectiveness considerable
effectiveness

Learners put little or no Learners put some Learners put full effort
Effort effort to the activity effort to the activity to the activity

16
 Answer Key

What I Know What's New What's More

Trivia Box 1. false
1. c 2. false
1. Egg Grading 3. false
2. d
3. a 2. Air Cell 4. false
4. b 5. true
3. Egg Yolk 6. false
5. d
6. c 7. false
7. c 8. true
8. a 9. false
9. c 10. true
10. c
11. b
12. b
13. c
14. a
15. d

What I Have Learned

1. Twice 11. AA
2. Hot 12. A
3. Ten A.M 13. B
4. Nest 14. Interior
5. Basket 15. Exterior
6. Five layers 16. Albumen/White
7. Cooling down 17. Yolk
8. Ten degrees 18. Egg Shape
9. Detergent 19. Shell thickness
10.Temperature 20. Rejected

17
 What I Can Do Assessment
1. a
The number of points
2. c
will be based on the
3. b
Scoring Rubric
4. d
Provided.
5. c
6. a
7. c
8. a
9. c
10. d
11. b
12. c
13. d
14. b
15. c

Additional Activities

The number of points will be

based on the Scoring Rubric
Provided.

18
References
Neeta Soni, Sumantha Kumar Mishra et al, Broiler Breeder Production:
Production, feeding and Management Techniques (2016).

Masterclass, Egg Grading. www.masterclass.com (2019)

Tony Pescatore, Jacquie Jacob and Austin Cantor Grading Eggs(2018).

Egg Production Committee. The Philippines Recommends for Egg Production.

Los Banos, Laguna, PCARRD. Series number 23-B(2007).

Animals.howstuffworks.com/birds/how-toc-ollect-eggs-from-chicken.htm
 19

For inquiries or feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph