LEARNER’S PACKET NO.

1
QUARTER 1

Name of Student:
Learning Area/Grade TLE-HE COOKERY-GRADE10
Level:
Date:
Activity Title: PERFORM MISE EN PLACE -PREPARE EGG
DISHES

I. INTRODUCTORY CONCEPT

This lesson will focus on egg components and its nutritive value. In cookery, the
versatility of eggs is evident in its presence in numerous food items. Eggs are produced
commercially in farms with a few hundred of laying chickens, or with thousands of layers
which also discuss the ingredients according to standard recipes.

PHYSICAL STRUCTURE AND COMPOSITION OF EGGS

We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk,
but a closer scrutiny reveals a much more detailed structure of an egg.
Structure
1. Shell. The egg‘s outer covering, the
shell, accounts for about 9 to 12 % of its
total weight depending on egg size. The
shell is the egg‘s first line of defense
against bacterial contamination. The
shell is produced by the shell gland
(uterus) of the oviduct, and has an outer
coating, the bloom or cuticle. The cuticle
somewhat seals the pores and is useful
in reducing moisture losses and in
preventing bacterial penetration of the
egg shell.
2. Air cell. This is the empty space
between the white and shell at the large
end of the egg which is barely existent in

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newly laid egg. When an egg is first laid, it is warm. As it cools, the contents contract and the
inner shell membrane separate from the outer shell membrane to form the air cell.
3. Albumen/Egg white. Albumen, also called egg white, accounts for most of an egg‘s
liquid weight, about 67%. This is produced by the oviduct and consists of four alternating
layers of thick and thin consistencies. From the yolk outward, they are designated as the
inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin
white. The outer thin white is a narrow fluid layer next to the shell membrane. The outer thick
white is a gel that forms the center of the albumen. The inner thin white is a fluid layer
located next to the yolk. The inner thick white (chalasiferous layer) is a dense, matted,
fibrous capsule terminates on each end in the chalazae, which are twisted in opposite
directions and serve to keep the yolk centered.
4. 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. They are sometimes mistaken for egg
imperfections or beginning embryos, which of course they are not. The chalaza is meant to
keep the germinal disc always on top whichever way the egg may turn. The more prominent
the chalazae the fresher is the egg.
5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center of
the yolk. The germinal disc is barely noticeable as a slight depression on the surface of the
yolk. When the egg is fertilized, sperm enter by way of the germinal disc, travel to the center
and a chick embryo starts to form. Since table eggs are not fertilized, this is not as easy to
recognize as when the egg is fertilized.
6. 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. The air cell formed due to the contraction of
egg as it cools, is found between the two layers of this shell membrane. The outer
membrane sticks to the shell while the inner membrane sticks to the albumen. During
storage, the egg losses water by evaporation, causing the air cell to enlarge. The vitelline
membrane is the covering that protects the yolk from breaking. The vitelline membrane is
weakest at the germinal disc and tends to become more fragile as the egg ages. Every cook
has experienced that the yolk of eggs that are no longer fresh easily break.
7. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid
weight of the egg. The egg yolk is formed in the ovary. On the surface of the yolk, there is a
small white spot about 2 mm in diameter. This is the germinal disc and it is present even if
the egg is infertile. In infertile eggs, the germinal disc contains the genetic material from the
hen only but when fertilized, it contains the zygote that will eventually develop into a chick.
The yolk material serves as a food source for embryonic development. It contains all the fat
in the egg and a little less than half of the protein. The main protein in the egg yolk is
vitelline, a lipoprotein. It also contains phosvitin which is high in phosphorus and has
antioxidant properties, and livetin which is high in sulfur.
COMPOSITION OF EGG

STRUCTURE % % water % protein % Fat % Ash

Whole Egg 100 65.5 11.8 11.0 11.7

Albumen 58 88 11.0 0.2 0.8

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 Yolk 31 48 17.5 32.5 2.0

NUTRITIVE VALUE OF EGGS

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. Except for mother‘s
milk, eggs provide the best protein naturally available. Egg protein is often used as a
reference standard for biological values of their proteins.
Nutrient Content of a Large Egg

Nutrient (unit) Whole Egg Egg White Egg Yolk

Calories (kcal) 72 17 55

Protein (g) 6.3 3.6 2.7

Carbohydrate (g) 0.36 0.24 0.61

Total fat (g) 4.8 0.06 4.5

Monounsaturated fat 1.8 0 2

(g

Polyunsaturated fat (g) 1 0 0.72

Saturated fat (g) 1.6 0 1.6

Trans fat (g) 0.02 0 0.02

Cholesterol (mg) 186 0 184

Choline (mg) 126 0.4 116

Riboflavin (mg) 0.2 0.15 0.09

Vitamin B12 (mcg) 0.45 0.03 0.33

Folate (mcg) 24 1 25

Vitamin D (IU) 41 0 37

Vitamin A (IU) 270 0 245

Vitamin B 6 (mg) 0.09 0 0.06

Thiamin (mg) 0.02 0 0.03

Vitamin E (mg) 0.5 0 0.44

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 Selenium (mcg) 15.4 6.6 9.5

Phosphorous(mg) 99 5 66

Iron (mg) 0.88 0.03 0.46

Zinc (mg) 0.65 0.01 0.39

Calcium (mg) 28 2 22

Sodium (mg) 71 55 8

Potassium (mg) 69 54 19

Magnesium (mg) 6 4 1

Source: U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National Nutrient Database
for Standard Reference, Release 23. Nutrient Data Laboratory Home Page: http://www.ars.usdA.gov/nutrientdata

Egg Size Classification

Size Jumbo Extra large Large Medium Small Peewee

Weight of 12 840 756 672 588 504 420

eggs in
grams
Average 70 63 56 49 42 35
weight per
egg in grams

Philippine Standard of Quality for Chicken Eggs

Quality A B C D
Factor

Shell Clean Clean Moderately stained Moderately

Unbroken Unbroken Unbroken Slightly stained
Normal shape Normal shape abnormal shape Unbroken May
be abnormal
shape

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 Air Cell Depth of Depth of 0.5cm Depth of 1.0 cm or Depth of 1cm
0.3cm or less or less less May be loose May be loose or
Practically Practically or bubbly bubbly
regular regular

Egg Clear Firm 72 Clear Clear May be May be weak

White Haigh units or Reasonably slightly weak 31-59 and watery Small
higher Firm 60 - 71 haugh units clots or spots
Haugh units may be present
Less than 31
Haugh units

Egg Yolk Outlined Outline fairly Outline may be well Outline may be
defined well defined defined. May be well defined.
Round and Round and slightly enlarged May be enlarged
firm Free from firm Free from and flattened. and flattened.
defects defect Practically free from May have
defects. May have embryonic
embryonic development
development

The appearance of the egg, as influenced by severity of defects, is important

for consumer appeal. Egg shells are evaluated on the basis of cleanliness, shape,
texture, and soundness. The unit for describing egg freshness, based on the
thickness of the albumen is called Haugh unit with a symbol of HU named before
Raymond Haugh in 1937.
II. LEARNING SKILLS FROM MELCs: (TLE_HE
LO 1. PERFORM MISE EN PLACE
1.1 Identify an egg’s components and its nutritive value, identify and prepare
ingredients according to standard recipes.

III. LEARNING ACTIVITIES:

Activity 1: Direction: Distinguish the quality standard of each grade of eggs. Write A,
B. C, or D before the quality factor statements below.
_______1. The Shell are Clean, Unbroken and Normal shape.
_______2. The Egg yolk has an outline, may be well defined. May be slightly enlarged and
flattened. Practically free from defects. May have embryonic development
_______3. The egg white has clear Firm 72 Haugh units or higher.

_______4. The air cell is Depth of 1.0 cm or less and May be loose or bubbly
_______5. Egg white may be weak and watery Small clots or spots may be present Less
than 31 Haugh units.
Activity 2: Directions. Identify the physical structure of eggs. Write beside the arrow and
describe each composition.

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 .
Activity 3: Buy one egg, and identify each structure of eggs by showing it through pirctures
of each composition. And Distiguish the grade of eggs based from the observation of
composition of fresh eggs. You can crack the eggs to know and shows the parts and
structures. Outputs may send via email, facebook account of teacher or hard copy. Follow
the output format.

Name: Date:
Section:

Pictures of structure of Eggs Grade of Eggs Quality Factor

Egg Shell
Egg Yolk
Air Cell
Egg White
Reflection

Write a narrative on how you are going to identify the freshness of eggs.
_________________________________________________________________________
_________________________________________________________________________
_____________________________________________________________

IV. RUBRICS

Activity 3 - ACCURACY (100%) SCORING CRITERIA

5- Shows 4 pictures, stated correct 4 grades with correct quality factor
4- Shows 3 pictures, stated correct 3 grades with correct quality factor
3- Shows 2 pictures, stated correct 2 grades with correct quality factor
2- Shows 1 pictures, stated correct 1grades with correct quality factor
1.- Shows 4 pictures, no stated correct grade and no correct quality factor.

5 = 94 – 97 4 = 90 – 93 3= 87-89 2 = 85 – 88 1= 80-84

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V. ANSWER KEY
Activity 1 Activity 2
1. A/B
2. C
3. A
4. C
5. D
Activity 3
ACCURACY (100%) SCORING CRITERIA
5- Shows 4 pictures, stated correct 4 grades
with correct quality factor
4- Shows 3 pictures, stated correct 3 grades
with correct quality factor
3- Shows 2 pictures, stated correct 2 grades
with correct quality factor
2- Shows 1 pictures, stated correct 1grades
with correct quality factor
1.- Shows 4 pictures, no stated correct grade
and no correct quality factor.

5 = 94 – 97 4=90– 93
3= 87-89 2 = 85 – 88
1= 80-84

VI. REFERENCES
Education, Department of. 2016. Home Economics Cookery Manual. Pasig City: Department of
Education.

Education, Department of. 2016. "K to 12 Home Economics - Cookery Curriculum Guide ." TLE-TVL
Cookey NC II- Curriculum Guide . Pasig City : Department of Education , May.

Metroparks, Huron-Clinton. 2020. YouTube. April 16. Accessed August 10, 2021.
https://www.youtube.com/watch?v=1s2XkG1E5GQ.

Shank, Amanda. 2021. Video 8 Parts of an Egg. may 11. Accessed August 10, 2021.
https://www.youtube.com/watch?v=J885uAooPzM.

Note: Practice Health Protocols at all times.

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 Validated by: Edited by:
Prepared by:
SONIA M. SALES ALBERTO NOLASCO
LOTIS FRANCISCO-CADO

Reviewed by:
LALAINE V. FABRICANTE
EPS-I

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