David Andrew Rabasto 10- St.

Florian TLE Module 5

I. What I know?
A. B.
1. B 1. Egg
2. C 2. Soy lecithin
3. C 3. Foam
4. D 4. Frozen
5. A 5. Frozen
II. What’s In?
1.Yolk is high and firm above the white
*small yolk diameter
*Yolk is centered in white
*High ratio of thick and thin white
*High strand thick white

2. Shell, albumin, egg white, air cell, chalaza, germinal disc, shell membrane, and yolk

3. Protein, iron, Vitamin A, Vitamin D, Vitamin E, Vitamin B12, Folate, Selenium, lutein and zeaxanthin
and choline.

III. What is it

1.Frothy large air bubbles that flow easily, soft foam air cells are smaller and more numerous; foam
becomes whiter; soft peaks hold their shape; when bowl is tipped, it holds moist and glossy. Dry
moistness and glossiness disappear; egg white is seen
2.Frozen eggs are eggs that are pasteurized, and they come in a form of whole eggs with extra yolks
and whites while dried eggs are fully dehydrated eggs.

What is more

1.When it is heated the runny yolk and white (albumen – which is the major source of protein) turn
solid. The proteins in the egg start to thicken, a process known as coagulation. Egg whites
coagulate at 60°C, egg yolks 65°C, with full coagulation occurring at 70°C.
2. Coagulation of the egg. The coagulation is the phenomenon in which an organic liquid becomes
a solid mass. This phenomenon results in the yolk and the egg white changing state to form a
solid. It is caused by heating.
Denaturation of egg. Denaturation ("changing the nature") happens when protein molecules
unravel from their naturally coiled state. With eggs, this happens most frequently when they’re
heated or beaten.
3. Eggs are useful as binding, thickening and gelling agents because they contain proteins that are
easily denatured by heat.
What I have learned

1.The emulsifier makes it easier to break up oil molecules into particles small enough to suspend in
water. Emulsifiers found in eggs include lecithin in the yolk and albumin in the whites. Lecithin
covers oil particles to keep them from gathering once in the water-based mixture.
2.The main purpose of beating an egg is to "denature" the protein within the egg.
3. Soft-peak stage: Egg whites are in the soft-peak stage when the mixture mounds but has no
shape. Stiff-peak stage: It has reached stiff-peak stage when the mixture stands, and you can
turn the bowl upside-down without the mixture falling out.

What I know

1.Basted
2.Sunny side up
3. Over hard
4. Over medium
5. Over easy

IV. What’s In?

1. True
2. Dried
3. albumin
4. true
5. true

V. What is it?

1. A boiled egg is cooked in the shell. It can be "hard boiled" (cooked yolk) or "soft boiled" (soft or runny
yolk.) A poached egg is out of the shell and gently cooked in boiling water.

2.

 Protects Against Cardiovascular Disease. One egg contains almost 25% of the RDI for selenium,
making eggs one of the best dietary sources of the mineral.
 Low in LDL Cholesterol, While High in Good HDL Cholesterol. Not that long ago, eggs had a bad
reputation for being detrimental to cholesterol levels. ...
 A Valuable Source of Choline. Choline is a macronutrient that is essential for several important
physiological functions including neurological development, nerve function, muscle control and
metabolism.

-Poultry meat and eggs have a potential to be considered as a functional food because of the high
level of conversion of beneficial nutrients from feed to poultry products.

What’s more

A. Identification
1. Coagulated
2. Medium-cooked egg
3. Cracking
 4. Foam
5. Vitamin E

What I have learned

1. In cooking, coddled eggs are eggs that are gently or lightly cooked in water just below boiling
temperature in or out of the shell or other container. Soft-boiled eggs (that you crack and eat
with a spoon for breakfast) have a soft white and a runny yolk. Boil for three minutes while
Medium-boiled eggs (my favorite for everything) have a solid white and medium-runny yolk
that’s a bright, beautiful yellow.
2. High heat and conditioned omelet pans.

What I can do

A true friend can be compared to a good egg. No matter how simple you are as an egg, if you have the
right person or friend, he/she will be able to find a way to bring the best out of you. You can be a good
omelet, a gourmet egg dish, or any delicious egg food when with the right person. Even though there
are times, I can be sensitive and be easily cracked, a true friend would still always be my side and would
help shape my future self. Sometimes, a true friend will stay with you despite of being cracked because
omelets are not made without breaking eggs. True friends will see your inner beauty and not the outer
superficial egg shell. If a friend could bring the best out of you, you can be anything you want without
pretending to be someone else. Sometimes, it takes a good friend to help you come out from your outer
shell or comfort zone.

Assessment

1.Omelet
2.Basted fried egg
3.Over hard fried egg
4.Over easy fried egg
5.Over medium fried egg
6.Hard cooked egg
7.Scrambled eggs
8.Sunny side up