Directions: Tell me about

what you see in the image.

Describe it and what you
think its uses.
LESSON 1 PREPARE EGG DISHES
Poultry are domesticated birds kept by
humans for the purpose of harvesting
useful animal products such as meat,
eggs or feathers.
-can be defined as domestic fowls,
including chickens, turkeys, geese and
ducks, raised for the production of meat
or eggs
To emulsify means to combine two
ingredients together which do not ordinarily
mix easily. The ingredients are usually a fat or
an oil, like olive oil, and a water-based liquid
like broth, vinegar, or water itself.
Leavener- a substance used in dough
or batter to make it rise, such as yeast
or baking powder.
Batter a mixture consisting
chiefly of flour, egg, and
milk or water and being
thin enough to pour or drop
from a spoon. thin pancake
batter. b. : a mixture (as of
flour and egg) used as a
coating for food that is to
be fried.
The town of San
Jose is a 1st class
Municipality in the
Province of Batangas
and is known as the
Egg Basket of the
Philippines.
Learning Outcome 1
Perform Mise’en
Place
•At the end of the lesson, you are
expected to:
1. Identify tools, utensils and
equipment needed in egg
preparation.
2. Clean, sanitize and prepare
tools, utensils and equipment
needed in preparing egg dishes.
In the preparation of egg dishes,
the first consideration is to
identify the needed tools and
equipment and how to clean and
sanitize them after each use.
 Activity #1 “Look in the box”
Directions: Identify your answer by choosing the
word in a box that describe the sentence.

Kitchen Food Cookery Chef Restaurant Menu

1. The skill of preparing food.

2. A place where people pay to set and eat meals that are
cooked and served.
3. Any nutritious substance that people and
animals eat and drink.
4. A room or area where food is prepared and
cooked.
5. A professional cook in a restaurant or hotel.
1. Cookery
2. Restaurant
3. Food
4. Kitchen
5. Chef
Cookery- defined
as the application
or skill of
assembling and
cooking foods.
Activity #2 “Circle me out”
Instruction: Choose which tool, utensil, equipment
appropriate for preparing egg.

*Zester *Egg poacher *Refrigerator *Mixing bowl

*Colander *Bread knife *Tong *Kettle *Cabinet
*Shear *Spatula *Funnel *Measuring cup
*Saucepan
1. Egg poacher
2. Refrigerator
3. Mixing bowl
4. Colander
5. Tong
6. Spatula
7. Measuring cup
8. Saucepan
Directions: Guess the
pictures being display.
WIRE WHIP/ WHISK
COLANDER
ELECTRIC MIXER
OMELET PAN
EGG POACHER
 Kitchen Tools,
Utensils and
Equipment Needed in
Egg Preparation
KITCHEN TOOLS
 Channel Knife

A small hand tool used generally in

decorative works such as making garnishes.
 COLANDER

A perforated bowl of varying sizes made of

stainless steel, aluminum or plastic.
 OFF-SET SPATULA

It is used for turning and lifting eggs, pan cakes, and

meats on griddles, grills, sheet pans, and the likes.
 PASTRY BRUSH

A small implement used to brush the surface of unbaked

pastries or cookies with egg white, egg yolk or glaze.
 RUBBER SCRAPER

It is used to scrape off all the contents of bowls and pans

from the sides and fold in beaten eggs in batter or whipped
cream.
 SIEVE

A type mesh supported by a round metal frame used

for sifting dry ingredients like starch and flour.
 Spoons: solid, slotted and perforated

A type mesh supported by a round metal frame used

for sifting dry ingredients like starch and flour.
 WIRE WHIP OR WHISK

It is used for blending, mixing, whipping eggs or

batter, and for blending gravies, sauces, and soups.
Kitchen Utensils
 EGG POACHER

A miniature Bain Marie with an upper dish containing indentations

each sized to hold an egg or contains separate device for poaching.
 OMELET PAN

This is used exclusively for omelets and never washed

after used but cleaned with absorbent paper.
 Measuring cup

A kitchen utensil used for measuring liquid or bulk solid

cooking ingredients such as flour and sugar.
 Measuring spoon

Used to measure an amount of an ingredient, either liquid or dry,

when cooking. May be made of plastic, metal, and other
materials.
 SAUCEPAN

A deep cooking pan with a handle used primarily for

cooking sauce.
 NON- STICK PAN

A cookware is a common application, where the non-

stick coating allows food to brown without sticking to the pan.
 MIXING BOWL

Used for mixing ingredients.

Kitchen Equipment
 OVEN

A chamber or compartment used for cooking,

baking, heating, or drying.
 ELECTRIC MIXER

A hand-held mixer which usually comes with various attachments

including a whisk attachment for whisking cream, batters and egg
whites, and sugar.
 REFRIGERATOR

A kitchen appliance where you store food at a

cool temperature.
 Cleaning and Sanitizing Tools and Equipment

Cleaning is the removal of visible soil.

Sanitizing means reducing the number of harmful
microorganisms by using very hot water or a
chemical sanitizing solution.

• To be effective, cleaning and sanitizing must be

two-step process. Surfaces must first be cleaned
and rinsed before being sanitized.
Ware washing
• is the process of washing and sanitizing
dishes, glassware, flatware, and pots and
pans either manually or mechanically.
Manual ware washing
uses a three-
compartment sink and
is used primarily for
pots and pans. It may
be used for dishes and
flatware in small
operations.
Mechanical ware washing
- requires a
dishwashing machine
capable of washing,
rinsing, and drying
dishes, flatware, and
glassware.
 How does tools, utensils and
equipment in egg preparation
helps people in their daily lives?
 IDENTIFICATION
Directions: Identify the following terms.
Write your answer in ¼ sheet of paper.
________1. A chamber or compartment used for cooking,
baking, heating, or drying.
________2. A cookware is a common application, where
the non-stick coating.
________3. A kitchen appliance where you store food at a
cool temperature.
________4. It is used for turning and lifting eggs, pan
cakes, and meats on griddles, grills, sheet pans,
and the likes.
________5. A small implement used to brush the surface
of unbaked pastries or cookies with egg white,
egg yolk or glaze.
 Answers

1.Oven
2.Non-stick pan
3.Refrigerator
4.Offset Spatula
5.Pastry Brush
 Activity #3 “Can You Name me?”
1. My work is for straining vegetable and fruits.
2. I do the whipping, beating and blending of
sauce and gravies.
3. My job is to separate the eggs for poaching.
4. If you want to bake a cake or reheat your food
you can use me what’s my name?
5. My job is to keep your food from possible
bacterial contamination, what am I?
•Directions: Group the learners into
five members and bring the following
next meeting: one egg, bowl, toothpick
 What was our
last topic?
Any questions or
clarification?
After knowing the needed tools and
equipment needed in the
preparation of egg dishes and on
how to clean and sanitize them after
each use, the next consideration is
to know what makes up an egg and
appreciate other things about egg.
Directions: Name
the parts of an egg.
a. YOLK
b. CHALAZA

c. GERMINAL DISC
a. YOLK
b. CHALAZA

c. MEMBRANE
a. SHELL
b. AIR CELL

c. MEMBRANE
a. LATEBRA

b. AIR CELL

c. GERMINAL DISC
a. LATEBRA

b. MEMBRANE
c. EGG WHITE
 Before we start our
lesson, go to your
groupmates. Crack the
egg and put it into a bowl
and observe the parts of
an egg while discussing.
Physical Structure and
Composition of Egg
 SHELL
The egg‘s outer
covering, the shell,
accounts for about 9 to
12 % of its total weight
depending on egg size.
AIR CELL
This is the empty space
between the white and shell at
the large end of the egg which
is barely existent in newly laid
egg.
ALBUMEN/ EGG
WHITE
Albumen, also called egg
white, accounts for most
of an egg‘s liquid weight,
about 67%.
 CHALAZA
This is the ropey strands
of egg white at both sides of
the egg, which anchor the yolk
in place in the center of the
thick white.
GERMINAL DISC
This is the entrance of
the latebra, the channel
leading to the center of
the yolk.

Latebra is an area of white yolk located in

the center of the yolk
MEMBRANES
There are two kinds of membranes, one
just under the shell and the other covering the
yolk. These are the shell membrane and the
vitelline membrane. Just inside the shell are
two shell membranes, inner and outer.
 YOLK
The yellow to yellow- orange
portion makes up about 33% of
the liquid weight of the egg.
 How was the
experienced working in
a group?
Directions: Each group
will have a representative.
Each representative will
identify the parts of an
egg independently in
front of the class.
 RUBRIC
PARTS OF THE EGG CORRECT ANSWER
POINTS
Identify the 7 parts of an egg correctly. 95
Identify the 6 parts of an egg correctly. 94
Identify the 5 parts of an egg correctly. 93
Identify the 4 parts of an egg correctly. 92
Identify the 3 parts of an egg correctly. 91
Identify the 2 parts of an egg correctly. 90
Identify the 1 parts of an egg correctly. 89
Directions: Search for
the main nutritive
value of an egg. Write
it in your TLE
Notebook.
 What was our
last topic?
Any questions or
clarification?
Directions: Thumbs Up if the pictures being
shown is good, and Thumbs Down if it’s bad.
Nutritive Value of Egg
v Egg is indeed one of
nature‘s complete food.

It contains high quality

protein with all the essential
amino acids, all of the
vitamins except vitamin C,
and many minerals.
•Egg products are
particularly good for
fortifying food low in protein
quality.
• Fortified foods are those that have
nutrients added to them that
don't naturally occur in the food.
These foods are meant to improve
nutrition and add health .
•For example, milk is
often fortified with Vit. D
and calcium may be
added to fruit juices.
•Except for mother‘s milk,
eggs provide the best protein
naturally available.

• Egg protein is often used as a

reference standard (basis) for
biological values of their
proteins.
• Biological value (BV) refers to the
proportion of protein retained in
the body for growth and/or
maintenance and expressed in
percent of nitrogen absorbed.
• In general, animal sources, such as
meat, poultry, fish, eggs, milk, cheese
and yogurt, have higher biological
value proteins, while plants, such as
legumes, grains, nuts, seeds and
vegetables, provide low biological
value proteins.
6 Reasons Why Eggs Are the
Healthiest Food on the Planet
1. Eggs are loaded with vitamins, minerals,
high-quality protein, good fats and various
other lesser-known nutrients. Almost all the
nutrients are contained in the yolk, the white
contains only protein.
2. Eggs improve your cholesterol profile
and do not raise your risk of heart
disease.
3. Eggs are loaded with Choline (kow-
leen), an important nutrient for the brain.
Choline is an essential nutrient that few
people get enough of. Egg yolks are an
excellent source of choline.
4. Eggs are an excellent source of protein,
with all the essential amino acids in the right
ratios.
Amino acids are small molecules that are the
building blocks of proteins.
5. Eggs are very high in the antioxidant lutein
and zeaxanthin (also present in kiwi fruit,
grapes, spinach, orange juice and squash)
which can drastically reduce the risk of
macular degeneration and cataracts.
Macular degeneration is an eye disease that
can blur your central vision.
6. Eggs are very satiating. As a result, eating
eggs for breakfast may reduce calorie intake
later in the day and promote fat loss.
EGG QUALITY
Egg quality has two general
components: shell quality (exterior
quality) and interior egg quality.
Interior Quality- based on the relative viscosity(thickness)
of the albumen freedom from foreign matters in the
albumen, shape and firmness of the yolk and freedom
from yolk defects.
 What is a process called
determines the interior quality of
an egg?
Candling. Eggs pass over a bright candling light by
means of a conveyor that transports and, at the
same time, rolls the eggs. The light makes the
internal contents of the egg visible allowing a
determination of internal defects to be made (i.e.
blood spots, meat spots, rot, poor quality yolk, air
cell size)
 Exterior quality- shell quality
based on shell cleanliness, shell
soundness (intact and unbroken
shell), shell texture, shell shape
 EGG GRADING

Grading is a form of quality control used to

classify eggs for exterior and interior quality. In the
Philippines, the grade designations are A, B, C, and D.
 GRADE AA
• These eggs are almost perfect. A Grade AA egg
is the highest quality egg you can buy. The egg
whites (albumen) are thick and firm, the yolks
are high and round, and the shells are clean
and unbroken. Grade AA eggs are great for
frying and poaching, and any other
preparations in which appearance is
important.
GRADE A

• This is the grade most often sold in stores.

Grade A eggs have the same exterior quality
as Grade AA eggs, but their interior quality
is slightly lower, as their whites are not as
firm.
GRADE B

• Grade B eggs don’t meet the same exterior

or interior quality of Grade AA and Grade A
eggs, but they’re still safe to eat. Their
whites are thinner and their yolks wider and
flatter than the whites and yolks of higher-
grade eggs. Additionally, they may be
misshapen and have rough or thin spots
•Grade AA, Grade A, and Grade B
eggs are all safe to eat. The
differences are in appearance and
quality.
 EGG SIZE

Several factors influence the size of the

egg: breed, age of hen, weight, feed and
environmental factors.
 Native chickens have much smaller
eggs than commercial breeds.
 Some commercial
breeds have bigger
eggs than others. Of
the same breed, new
layers tend to have
smaller eggs compared
to older hens.
 Pullets that are significantly underweight at
sexual maturity will also produce small eggs.
 Better fed hens lay larger eggs than
underfed ones.
 The environmental factors that lead to
smaller eggs are heat, stress and overcrowding.
Characteristics of fresh Eggs
1.The shell is white, thick, and rough
2.The air cell is regular.
3.It sinks when placed in water.
4.The egg white is clear, firm and thick. The yolk is round,
firm, well-centered and free from defects.
Eggs consist of approximately
9.5% eggshell (including shell membrane),
63% albumen, and
27.5% yolk
The main components are water (75%),
proteins (12%), and lipids (12%), as well as
carbohydrates and minerals
Directions: Answer
EGG, if the statement
is correct and EX if it’s
not.
1. Fresh egg shell should be white,
thick, and rough.

2. The air cell is irregular.

3. Egg is rich in vitamins and minerals
except vitamin C.

4. Good quality eggs can be selected

in terms of size and grading.
 Why it is important to
understand the
nutritional value of egg?
Direction: Match Column A with
Column B. Choose the letter of the
correct and write your answer in your
TLE notebook.
 COLUMN A COLUMN B
1. Firmness of the yolk and freedom from yolk
defects. a. Grading

2. Shell cleanliness, shell soundness, shell

texture, shell shape.
b. Peewee
3. A quality control used to classify eggs for
exterior and interior quality. c. Interior quality
4. Jumbo, Extra Large, Large, Medium, Small
d. Egg size
and Peewee. Medium, Large, and Extra Large
are the commonly available
5.The smallest size of the egg available in e. Exterior quality
the commonly available.
f. Quality control
ANSWERS
Directions: Identify the size of an egg and select your answer inside
the box.
Edna is cooking eggs for breakfast. How can she
choose fresh eggs?
Direction: Put a check (/) to the correct answers
and a cross (x) before the wrong ones.
____1. Rough shell
____2.Sink in water
____3. Dirty shell
____4.Firm Yolk
____5.Watery white
Reflection:

1. The things I found interesting are…

__________________________________________________
2. Today, I learned that…
__________________________________________________
 Directions: Make a
Portfolio/ Compilation of
pictures with illustration
showing the qualities of a
fresh egg in terms of egg
size and grading. Your
output will be rated using
the scoring rubric. To be
submitted next week.