ARELLANO UNIVERSITY

ANDRES BONIFACIO HIGH SCHOOL

Pag-asa St., Brgy. Caniogan, Pasig City
SY: 2022- 2023

Technology and Livelihood Education 10

COOKERY
Date: _______________
Activity Title: PREPARING EGG DISHES
Learning Targets:

 The students are expected to identify the structure of an egg.

 The students are expected to Identify the tools, utensils, and equipment needed in egg
preparation.
 The students are expected to explain the uses of egg.
 The students are expected to identify the different methods of cooking egg.
 The students are expected to demonstrate the different methods of cooking eggs.
Type of Activity: Exercise
Reference Title: Career pathways in TLE (Home Economics) 10
Concept:
Eggs are a staple parts of the diet of millions of people around the world, mainly because they are
inexpensive, readily available, and easy to prepare. The fact that they are exceptionally nutritious is another
reason why eggs are popular as a staple food.
TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION
1. EGG CODDLER- a porcelain or pottery cup with a lid that is used to prepare a dish called coddled
eggs.
2. EGG BEATER- a small rotary beater used to beat eggs and whip cream.
3. EGG COOKER- a device that features niches where egg are placed and water.
4. EGG CUP/EGG SERVER- a container used to served boiled eggs within their shells.
5. EGG PEELER- a pair tongs that ensures a “shell-less” preparation and is also used to peel hard boiled
eggs faster.
6. EGG PIERCER- a kitchen tool with a sharp pin used to poke a tiny hole in the large end of the egg to
prevent it from cracking during boiling.
7. EGG POACHER- a piece of cook ware used to poached or steam eggs.
8. EGG RING- a round metal ring, approximately 1cm high, used when cooking eggs to prevent them
from spreading across the cooking surface.
9. EGG SEPARATOR- a tool used to separate the egg yolk from the egg white.
10. EGG SLICER- a slotted dish to hold the egg in place with a hinged plate of wires to sliced peeled,
hard boiled eggs quickly and evenly.
11. EGG TIMER- a simple timing device that measures the cooking time allotted when boiling eggs.
12. EGG WEDGER- a tong-like device with a cradle on one arm to hold a hard-boiled egg and crisscross
of wire on the other side to slice an egg in perfect wedges when squeezed together.
13. CREPE PAN- an 8 to 10 inches diameter flat-bottomed pan with a short side walls used to make
crepes, galettes, pancakes, blinis or tortillas.
14. OMELET PAN- a heavy-based frying pan made of cast iron or cropper with rounded sloping sides
used exclusively from omelets and cleaned with absorbent paper afterwards.
 STRUCTURE OF AN EGG
1. Shell- outer covering of the egg protecting the
contents from damage and contamination.
3. Inner and outer shell membrane- two membranes
partly made of keratin that surround the albumen (white)
and provide an efficient defense against bacterial
invasion.
The outer membrane sticks to the egg shell while the
inner membrane sticks to the albumen.
5. Germinal disk- a small circular, white spot on the
surface of the yolk where the sperm enters the egg.
7. Chalaziferous albumen- a dense, matted, fibrous
capsule of albumen around the membrane of the yolk.
9. Air cell- an airspace forms when the contents of an
egg cools and contract after it is laid.
2. Egg white/albumen- it surrounds the egg in four
different layers referred to as follows:
A. Thin outer white- layer nearest the shell
B. Thick outer white- layer after the thin outer
layer
C. Thin inner white- layer after the thick outer
layer moving toward the inside.
D. Thick inner white- layer next to the yolk
membrane.
4. Yolk membrane- clear casing enclosing the egg
yolk.
6. Yolk- a major source of vitamins, minerals,
almost half of the protein, and all of the fat and
cholesterol.
8. Chalazae- spiral, rope-like strands twisted in
opposite directions and keeps the yolk centered.
The more prominent the chalazae, the fresher egg.
10. Cuticle/bloom- an outer coating produce by the
shell gland (uterus) of the oviduct acting as a
barrier to keep bacteria from entering the egg.
 METHODS OF COOKING EGGS
1. Scrambled eggs- a 2. Poached eggs- aids in
dish made from whites stopping the egg yolks fat
and yolks of eggs stirred from being oxidized or
or beaten together in a changed before and
pan while being gently during cooking with no
heated, typically with added fat from butter or
salt, butter and other cooking oil.
ingredients.
5. Baked eggs- eggs 6. Sunny side up eggs-
baked in a flat-bottomed egg is fried on one side.
dish. The yolk is completely
liquid and the whites on
the surface are barely set.
3. Omelet- a dish made 4. Hard boiled eggs- are
jfrom beaten eggs fried eggs cooked with their
with butter or oil in a shell unbroken, usually
frying pan. by immersion in boiling
water.
7. Deviled eggs- hard
boiled eggs that have
been shelled, cut in a half,
and filled with paste
made from the egg yolks
mixed with other
ingredients such as
mayonnaise and mustard.
 Put ✔ in the following Filipino dishes that has egg in the recipe.

_____1. Sweet and Sour Fish _____6. Menudo

__✔ _2. Okoy or Ukoy _✔ __7. Tapsilog
_✔ __3. Lomi _____8. Afritada
_____4. Kaldereta _____9. Ginisang Ampalaya
_____5. Sinigang na baboy ✔ ___10. Tortang talong

A. Direction: Identify the following.

BINDING 1. The stickiness of the egg helps attach crumbs or items to food and bind Ingredients together.
COATING 2. A beaten eggs can be used to coat fish or chicken portions before they are dipped into bread
crumbs and fried to give food a crisp and attractive finish.
GLAZING 3. It gives a shiny golden brown appearance to pastries and scones when brushed with beaten egg
and milk.
EMULSIFYING AGENTS 4. Used to form stable emulsion when an egg or egg yolk is added to mayonnaise
because it helps the oil and vinegar stay smoothly blended together.
WHISKING 5. It helps tighten mixtures by encapsulating air bubbles which makes cakes light and well risen.

B. Direction: Unscramble the Scrambled Letter.

1. INTOOCG 6. GNIYFISLUME STEGAN emulsifying agents

2. GDNNDBII 7. FIYIGNCRLA
3. SRMLDSOGECABE 8. NUNYSEISDPUGGES
4. EETLOM omelet 9. VELDDIESEGG
5. DHCAOPEGSGE 10.DKABEGEGS

C. FILL IN THE BLANKS

Directions: Supply the missing information to complete the Anatomy of Eggs.

1. _____________________ 6._______________________
2. _____________________ 7._______________________
3. _____________________ 8._______________________
4. _____________________ 9._______________________
5. _____________________ 10.______________________
 D. Write your own recipe of Egg dishes.

E. Draw at least 10 cooking tools, utensils, and equipment needed in egg preparation and label it. (Use long
bond paper. Kindly attach the picture of your drawings here.)

Prepared by : Corrected by : Approved by : Approved by :

Ms. Erica Jane M. Randez Ms. Khrister Ann M. Torres Mrs. Guadalope A. Corpuz Mrs. Valerie Anne C. Miranda
Teacher in TLE 10 TLE Coordinator Assistant to the Principal Principal
AU- ABC JHS AU- ABC JHS AU- ABC JHS AU- ABC JHS