Professional Documents
Culture Documents
LAS Number 2
Directions: Name the following objects that is being shown.
__________________________________
LAS Number 3
Matching Type
Part 1 Directions: Copy in your activity notebook and match your answer from column A
to column B. Write your answer before each number. Letters only.
A B
___ 1. This kitchen device has loops of stainless a. 3rd step
which is fastened to the handle, used for
blending and mixing of gravies.
___ 2. It is a kitchen equipment that is used for b. Cleaning
keeping the food from bacterial contami-
nation.
___ 3. In manual dishwashing rinsing is the ___ c. Ware washing
step to do.
___ 4. The process of washing and sanitizing di- d. Refrigerator
shes, glassware, flatware, and pots and
pans either manually or mechanically.
___ 5. It is a process of removing visible dirt e. Wire whisk
from a surface.
f. 4th step
LAS Number 4
Instruction:
1. Clean and sanitize kitchen utensils, tools and equipment at home. Follow the
correct procedure in performing the activity (the learners may just use 1 kitchen
utensil, 1 kitchen tool and 1 equipment to be used as his/her video presentation
and written presentation).
2. Write your whole process in a clean sheet of paper, it must be in a proper order
and avoid erasures.
Anatomy of an Egg
1. Shell- The egg’s exterior surface
which consists the 9 to 12% of the egg’s
total weight depending on the egg size
this serves as the egg’s protection from
bacterial contamination.
2. Air cell- This is the vacant space
between the white and shell. It can
barely be seen in a newly laid egg. As
the egg cools down, the inner membrane
will now detach from the outer shell layer
to form air cell.
3. Albumen/Egg white- This anatomy of the egg is also called the egg white, which
consists most of the egg’s liquid weight about 67%. This is produced from the oviduct
(passage way of the fallopian to the ovaries).
Chalasiferous- the inner thick white layer of the egg which is responsible for keeping
the yolk in the center.
4. Chalaza- This is the gelatinous strands of egg white both sides of the egg. This
anatomy of the egg is very so often mistakenly seen as an imperfection or a beginning
embryos which are not because of their gelatinous structure.
5. Germinal Disc- This is the entry of the latebra, the passage directing to the center of
the yolk. The germinal disc is hardly noticeable as a small depression on the exterior of
the yolk. When the egg is fertilized, sperm enters through the germinal disc and travel to
the center and a chick embryo will begin to form.
6. Membranes- These are the shell layer and the vitelline layer. Inside the shell are
two layers-the interior and the exterior. Vitelline layer protects the yolk which shield it
from breaking.
7. Yolk- This is the yellow to yellow or orange portion which consist the 33% liquid
weight of the egg. This is form from the ovary on the outside of the surface of the yolk.
The yolk material provides the food source of the embryonic growth.
Eggs are a nutrient goldmine!
One large egg has varying amounts of 13 essential vitamins and minerals, high-quality
protein, all for 70 calories.
While egg whites contain some of the eggs’ high-quality protein, riboflavin and
selenium, the majority of an egg’s nutrient package is found in the yolk. Nutrients such
as:
Vitamin D, critical for bone health and immune function. Eggs are one of the only foods
that naturally contain vitamin D.
Choline, essential for normal functioning of all cells, but particularly important during
pregnancy to support healthy brain development of the fetus.
Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing
cataracts and slow the progression of age-related macular degeneration, a disease that
develops with age.
One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat,
and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The
egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthi.
(https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/)
Egg is known to be the absolute food. It contains high quality protein with all necessary
amino acids, all of the vitamins besides vitamin C, and many minerals. Other than
mother’s milk, egg produces best protein naturally available. Egg protein is frequently
used as the recommended biological values of their proteins.
Nutrient content of a Large Egg
Calories (kcal) 72 17 55
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Phosphorous (mg) 99 5 66
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 1
Egg quality
Egg has two common components: shell quality (surface quality) and interior egg
quality. Interior egg quality has a direct significance on the functional properties of eggs
while shell quality has a direct impact on microbiological quality.
Egg Grading- is a form of quality control used to classify eggs for its exterior and
interior quality.
Egg Size- The weight, breed, age and environmental factor have a great impact on the
size of the egg that a hen produces. Thus, hen that are underfed are expected to lay
smaller eggs.
Egg Size Classification
Average 70 63 56 49 42 35
weight per
egg in grams
Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness.
Egg Size Classification
Size Jumbo Extra Large Medium Small Peewee
Large
Average 70 63 56 49 42 35
weight per
egg in
grams
Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness.
Instruction: Fill in the table below by writing the correct answers. Give at least 3 of your
answers.
A. Describe an B. Nutritive value of an C. Uses of D. Anatomy of an
Egg Egg an Egg Egg
1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.