Do the Egg

PRE-ACTIVITIES Experiment

 check
 DRAW AN EGG & LABEL THE PARTS the
 DRAW DIFF. TYPES OF EGGS quality of
an egg
through
candling.
 What are the other uses of
egg/s? PREPARE
 What are the differences EGG
between chicken egg to duck DISHES
egg and chicken egg to quail
egg?
 There are Many
Varieties of Chickens
or Hens Laying Eggs
 GRADES
 U. S. GRADE AA

 U. S. GRADE A

 U. S GRADE B
EGG SIZES
EGGSHELL COLORS
 OTHER EGGSHELL
COLORS

LIGHT BLUE

LIGHT GREEN
WHITE LIGHT PINK

LIGHT BROWN BROWN DARK BROWN

CLASSIFICATION OF
EGGS

 FERTILE EGGS
 ORGANIC EGGS
 FREE-RANGE EGGS
 WHITE EGGS
COMMON TYPES
OF EGGS

TURKEY
ANATOMY OF A CHICKEN 1. EGGSHELL
EGG 2. OUTER SHELL MEMBRANE

3. INNER SHELL MEMBRANE

4. CHALAZAE

5. EXTERIOR ALBUMEN

6. MIDDLE ALBUMEN
7. VITELLINE MEMBRANE
8. NUCLEUS OF PANDER
9. GERMINAL DISC
10. YELLOW YOLK
11. WHITE YOLK
12. INTERNAL ALBUMEN
13. CHALAZAE
14. AIR CELL
15. CUTICLE/BLOOM
SHELF LIFE OF EGGS
ABNORMALITIES
OF AN EGG
DOUBLE YOLK

These eggs have

two yolks which is
brought about by
two ova ripening
simultaneously and
dropping into the
funnel. This is
common in pullets
when they start
laying
 BLOOD SPOTS

This comes about as a

result of internal bleeding
occurring in blood vessels of
the ovary or oviduct. If the
bleeding occurs in the ovary
the blood spots are seen
yolk and if bleeding is in the
oviduct, blood spots are
seen in the albumen. This
condition is common with
birds that lack Vitamin A.
 MEAT SPOTS

Meat spots are inside

the egg either in the
yolk or albumen.
Normally they are
degenerated blood
clots coming from the
ovary which form on
the yolk or the oviduct
which form on the
albumen.
 SOFT SHELL

This is caused mainly by

inadequate amount of
calcium, phosphorous
and vitamin D in the diet.
Practically eggs with soft
shells can easily break
when being handled or
even when birds lie on
them. They can also be
easily damaged by
microbes and therefore
cannot keep for long.
 YOLKLESS

This arises out of a stimulus

produced by foreign matter
for example blood clot
coming from the ovary. In
the process albumen is
added onto the foreign
matter. Pieces of
membranes, feathers and
so forth being transported
up through recto-peristalsis
can stimulate production of
an egg.
AN EGG WITHIN AN EGG

The egg goes through all the processes

of egg formation and for unknown
reasons it is forced back to the magnum,
where it stimulates formation of an egg.
The whole process of egg formation is
repeated on its membrane thus forming
an egg within the egg. If the formed egg
falls back to the uterus and break it
causes peritonitis and may cause death
of the bird. The yolk my also fall back
into the uterus and this will also cause
peritonitis. The condition is mainly
prevalent in birds that have not been
vaccinated against fowl typhoid.
FOREIGN MATTERS
IN AN EGG

Feathers are the

most common
foreign objects in an
egg. This includes
any other foreign
material coming into
the funnel through
recto-peristalsis
. 
 PALE YOLK

This is mostly seen

in birds with
deficiency in
carotene or anemic
birds. It can be
corrected by
feeding birds with
the correct diet.
ROTTEN NEWLY LAID EGGS

Such eggs are laid by over

fattened birds or birds with
defects or diseases in the
oviduct. If fertilized eggs
overstay in the oviduct, the
embryo starts to develop due
to the high body temperature
of the bird. But if the egg had
not been fertilized the
temperatures initiate microbial
activities thus it starts to rot.
Also if the vent is too small
eggs overstay and start to rot.
OFF FLAVORS

Flavors acquired
from various diets
given to the bird.
 DIRTY EGGS

This comes about

from laying boxes
being too dirty.
Environments full of
feces, moist or wet
laying boxes all
results in dirty eggs.
EGG SERVES AS A MAIN AND
ADDITIONAL INGREDIENT
 OTHER USES

 EGG GLUE
 LEATHER CLEANER
 FACIAL CLEANSER
 COMPOST MATERIAL
 PEST REPELLENT
 EGG POT
 FOOD PAINT
 EGG-BASED SHAMPOO
 HOME ORNAMENT
 MUSIcAL INSTRUMENT
 CANDLE MOLDER
CHICKEN

VS

DUCK
EGG COOKERY
 EVALUATION
EVALUATION

Before eggs are sold,

they go through a
process called ______,
which permits a grader
to look inside the egg to
determine its
fresshness.
 When the grader looks inside the egg, a thick white, called the
_____,and a round yellow portion, called the ____are visible. The eggs are
sorted according to grades and then packed. They are not washed because
this could destroy the ____, which is the thin film on the outside of the shell
that protects the egg from contamination.
Eggs are very nutritious. One of the most important minerals that eggs
provide is iron, which acts together with ____to make red blood cells to
prevent a condition called anemia from developing. Because of their high
nutritious content, eggs are used as a main dish and as an ingredient. One
way to cook an egg as a main dish is to put the egg into lightly greased baking
cup and cook it in the oven. This is called a _____ egg. Similar to a
scrambled egg, an _____ is made by beating the whole egg, pouring the
mixture into a skillet, and cooking it, without stirring, over low heat to form
a circle of coagulated egg. A favorite of many people is a ______egg, which
is cooked in just enough simmering water to cover it. An egg ia also used to
thicken a sweetened milk mixture to make a or baked _______. When air is
beaten into the white of an egg, a white mixture with bubbles, called _____
is formed. When little amount of sugar is added to this white mixture, a
______ is made, and this can be used as a topping on a pie or in other
desserts. The yolk is also an important part of the egg. In fact, when eggs are
beaten with other ingredients to make foods such as popovers and cakes, the
eggs act to form an ______so that the oil is spread evenly throughout the
mixture.
LABEL THE PARTS OF A
CHICKEN EGG
IDENTIFY THE WEIGHT PER EGG AND TYPES OF AN EGG/S
IDENTIFY THE ABNORMALITIES OF THE FOLLOWING
IMAGES/PICTURES
 ENUMERATION

FOUR CLASSIFICATION OF EGGS

(3) NUTRITIVE VALUE OF AN EGG

(4) OTHER USES OF EGGS

 CONVERSION

1 C =_______YOLKS
5-6 EGGS = _______ C
1 C=________EGGWHITES
PEEWEE EGG- 41 GRAMS= _______KILO
SMALL EGG- 45 GRAMS=________MG
MEDIUM EGG- 50 GRAMS= ______LBS.
LARGE EGG- 60 GRAMS=______KILO
EXTRA LARGE EGG- 65 GRAMS=______MG
JUMBO EGG- 70 GRAMS= ______LBS.
12 PCS PEEWEE EGGS = _______GRAMS
 ARRANGE THE FOLLOWING IN ORDER

BREAKFAST
MAIN DISH
BEVERAGE
CARBS
FRUIT

DINNER
CARBS
VEG. DISH
PROTEIN DISH
BEVERAGE
APPETIZER
DESSERT
IDENTIFICATION. IDENTIFY THE FOLLOWING:
1. IT COVERS ALL ACTIVITIES IN PREPARING, PRODUCING AND
SERVING FOOD ITEMS AND BEVERAGES.
2. WHAT DO YOU CALL TO THE ACTIVITY, WHEREIN YOU WILL
THINK AND YOU HAVE THE POWER TO DECIDE OR TO MAKE
DECISION/S?
3. IT REFERS TO THE THINGS ON THE TOP OF THE TABLE.
4. THE SEQUENCE OF THE FOODS AND BEVERAGES TO BE
SERVED/OFFERED.
5. WHAT DO YOU CALL TO THE PROPER ARRANGEMENT OF THE
TABLE APPOINTMENTS/IMPLEMENTS ON THE TABLE?
6. IT REFERS TO THE LIST OF FOODS AND BEVERAGES TO BE
OFFERED.
7. A TYPE OF MENU, WHEREIN THE CUSTOMERS/FAMILY MEMBERS
HAVE CHANCE TO SELECT A PARTICULAR ITEM THAT THEY WANT
AND AFFORD.
8. A MENU GOOD FOR 3 DAYS, 1 WEEK OR 1 MONTH.
9. WHAT DO YOU CALL TO THE RIGHT MANNERS WHILE EATING?
10. IT REFERS TO THE DAILY REGULAR OCCASIONS.