TLE 10 - Week 2 (Q1)

Notre Dame of
TLE 10 Kidapawan College

Integrated Basic Education
Department
First Quarter | Week 2
Mr. Ryan John B. Enghog, LPT
Monthly Theme:
Simplicity “To educate children, you must love
them and love them all equally.”
- St. Marcellin Champagnat
Opening Prayer
Our Father,
We adore and glorify You!
Thank you for the protection
And for being with us always.
We continue to pray for strength,
knowledge and wisdom.
Guide us and help us to face uncertainties in life.
Continue to bless our parents and siblings.
In Jesus Name,
Notre Dame of Kidapawan College
Integrated Basic Education Department
Amen | 2
Select and Match!
Column A Column B
1. It is the considered as Vitelline
the first line of defense. Membrane
2. It holds the yolk in the

Shell
center of the egg.
3. It protects the yolk from

Chalazae
breaking.
Integrated Basic Education Department | 3
Let us Answer!
Column A Column B
1. It is considered as the Vitelline
first line of defense. Membrane
2. It holds the yolk in the

Shell
center of the egg.
3. It protects the yolk from

Chalazae
breaking.
What are the
possible recipes that
you can create with
egg as one of the
ingredients?

Notre Dame of
Kidapawan College
Market Forms Integrated Basic Education

Department
and Uses of Egg

in Culinary
“To educate children, you must love

Learning Competencies
Identify the market forms of egg.
Explain the uses of egg in culinary

arts.
Notre Dame of
Kidapawan College
Department
Market Forms of Egg

Market Forms of Egg
Shell Eggs Frozen Eggs Dried Eggs

Market Forms of Egg
 It can be purchased by
piece, dozen or tray of 36
pieces.
 It is sold as laid by hen.

MarketForms of Egg
These are made of high
quality fresh eggs.
 They come in the form of

whole eggs with extra
yolks and whites.
 Frozen eggs are

pasteurized and must be
thawed before use.
MarketForms of Egg
Dried whites are used for
preparing meringue while
dried egg yolk or whole
dried eggs are used as
one of the ingredients in
cup noodles.
 Dried eggs are used

primarily as ingredients in
food industry.
Notre Dame of
Kidapawan College
Department
Uses of Egg in
Culinary

1. As leavening agent
 Whipped egg whites
contain tiny air bubbles.
When this is mix and added
to other ingredients, it
makes the dishes light and
fluffy.
 The air bubbles expand
with heat, as in sponge
cakes, meringues or
soufflés and thus acts as
raising agent.
1. As leavening agent
 Whipped egg whites
contain tiny air bubbles.
When this is mix and added
to other ingredients, it
makes the dishes light and
fluffy.
 The air bubbles expand
with heat, as in sponge
cakes, meringues or
soufflés and thus acts as
raising agent.
2. As binding agent
 Eggs can be used to

bind ingredients
together as they are
coagulated when
cooked.

3. As nutritive agent
 Eggs are rich in
nutrients and by adding
them to vegetables,
pastas, wheat and
bread, the nutritionally
balanced meal when an
egg is added.

4. As thickening agent
 Beaten egg yolks will

coagulate and hold a
liquid in suspension
when heated.

5. To decorate or garnish
 Eggs can be added as

garnish to give eye
appeal and flavor.

6. For emulsification
 Whipped egg yolks can

hold other ingredients
together that do not
normally mix, such as
oil and vinegar.

7. As coating
 Coating batters use

whole eggs and
breadcrumbs to provide
a coating or protection
for the food item prior
to cooking.
8. As main dish
 Eggs are mostly served

at the breakfast.

9. For enrichment
 Whole eggs add flavour

and nutritional value.

Fill the Bucket!
What are the

market forms
of egg?

Fill the Bucket!
What is the
use of egg in
palabok dish?

Fill the Bucket!
How can we
maximize the
use of egg in
culinary arts?

Sum it Up!
 There are three market forms of egg:
shell eggs, frozen eggs and dried eggs.
 Fresh eggs are sold by dozen or pieces.
 Frozen eggs should be made with high
quality of eggs.
 Dried Eggs are usually sold to the
manufacturers.
 There are different uses of eggs in
culinary arts.
True or False
1. The market form of egg that is sold by pieces, dozen or
tray is the frozen egg.
2. When the egg yolk is heated, it coagulates; making the

mixture thicken.
3. The market form of egg that is pasteurized is the fresh

egg.
4. The egg yolk helps in emulsifying two ingredients.

Answer Key
1. False
2. True
3. False
4. True

Notre Dame of
Kidapawan College
Graded Activity Integrated Basic Education

Department
Week 2
Written Work 30%

Directions:
 Select one market form of egg and create a

recipe using that market form egg.
 Explain the use of egg in your recipe.
 Write/Encode your answer in a long bond paper.

Rubrics
Criteria 5 4 3 2
The recipe is The recipe is The recipe lacks The recipe is not
purely original and copied but creative creativity in terms original.
Creativity all by giving their
ingredients of adding
personal twist on
of Recipe added will the recipe. ingredients and
harmonize in flavor flavor.
of egg.
The use of egg is The use of egg is The use of egg is The use of egg is
accurately accurately accurately accurately
Explanation determined and determined and determined but determined but no
accurately and accurately lacks content on explanation.
briefly explained. explained. explanation.
Student submitted Student submitted Student submitted Student submitted
the activity on the the activity one the activity two the activity three
Promptness expected day. day after the days after the days after the
Integrated Basic Education Department expected day. expected day. expected day. | 32
It’s a good thing to ask!

Reference
‣ TLE Cookery 10, Learning Module

Memorare
Remember, O Most Gracious Virgin Mary
that never was it known; that anyone who fled to your
protection,
Implored your help or sought your intercession,
Was left unaided,
Inspired this confidence I fly unto you,
O virgin of virgins, my Mother
To you do I come, Before You I stand,
Sinful and sorrowful. O Mother of the world incarnate,
Despise not my petition, But in your mercy,
Hear and answer me.
Amen | 35
Thank you!


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Notre Dame of

TLE 10 Kidapawan College

Mr. Ryan John B. Enghog, LPT

2. It holds the yolk in the

3. It protects the yolk from

2. It holds the yolk in the

3. It protects the yolk from

Notre Dame of Kidapawan College

Market Forms Integrated Basic Education

and Uses of Egg

“To educate children, you must love

Identify the market forms of egg.

Explain the uses of egg in culinary

Market Forms of Egg

“To educate children, you must love

Shell Eggs Frozen Eggs Dried Eggs

piece, dozen or tray of 36

 It is sold as laid by hen.

 They come in the form of

 Frozen eggs are

 Dried eggs are used

“To educate children, you must love

 Eggs can be used to

Notre Dame of Kidapawan College

Notre Dame of Kidapawan College

 Beaten egg yolks will

Notre Dame of Kidapawan College

 Eggs can be added as

Notre Dame of Kidapawan College

 Whipped egg yolks can

Notre Dame of Kidapawan College

 Coating batters use

 Eggs are mostly served

Notre Dame of Kidapawan College

 Whole eggs add flavour

Notre Dame of Kidapawan College

What are the

Notre Dame of Kidapawan College

Notre Dame of Kidapawan College

Notre Dame of Kidapawan College

2. When the egg yolk is heated, it coagulates; making the

3. The market form of egg that is pasteurized is the fresh

4. The egg yolk helps in emulsifying two ingredients.

Notre Dame of Kidapawan College

Graded Activity Integrated Basic Education

“To educate children, you must love

 Select one market form of egg and create a

 Explain the use of egg in your recipe.

 Write/Encode your answer in a long bond paper.

Notre Dame of Kidapawan College

Notre Dame of Kidapawan College

Notre Dame of Kidapawan College

Notre Dame of Kidapawan College

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