10

TLE
COOKERY 10
LEARNER’S ACTIVITY SHEET
Quarter 1 - Week 2:
Prepare and Cook Egg Dishes
TLE – COOKERY 10
Learner's Activity Sheet
Quarter 1 – Week 2: Prepare and Cook Egg Dishes

First Edition, 2021

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 Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF CATBALOGAN CITY

LEARNER’S ACTIVITY SHEET FOR

COOKERY – GRADE 10
Quarter 1: Week 2

Name of Student: ____________________________ Grade & Section: __________________

School: ______________________________________ Teacher: __________________________

Competencies:
• Prepare and cook egg dishes
• Identify the market forms of eggs.
• Explain the uses of eggs in culinary arts.

TLE_HECK9-12ED-Ib-d-

Explore (Review and Motivation)

In cookery, egg refers to poultry or fowl products. The versatility of egg

is evident in its presence in numerous food items. 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.

Directions: In the previous lesson, the learners gained knowledge on egg’s

nutritive value and egg classification, The next consideration is to learn the
market form of eggs and different uses of eggs, learners are now ready to
Identify the Market Form of Eggs and Ways of cooking.
Activity #1 “Give me an Egg”
Instruction: In your activity notebook, give at least 5 kitchen tools used
in preparing eggs.
1. ___________________________ 4. _______________________
2. ___________________________ 5. _______________________
___________________________

Activity #2 “What’s my product”

Instruction: Name 4 Egg Products you've known.
1. ______________ 3. ______________
2. ______________ 4. ____________
 Learn (What is it/Discussion of the Topic)

PREPARE AND COOK EGG DISHES

Egg cookery includes a variety of preparation techniques; egg boiled

in the shell, baked eggs, poached eggs, fried eggs, scrambled eggs, three styles
of omelets and souffles. The word “boiling”, although commonly used, does
not correctly explain the technique; “simmering” is more accurate

DEFINITION OF TERMS.
• Emulsifier- a substance that stabilizes an emulsion, in particular a
food additive used to stabilize processed food.
• Thickening agent- is a substance which can increase the viscosity of
a liquid without substantially changing its other properties.
• Leavening agent- is any one of a number of substances used in doughs
and
batters that cause a foaming action that lightens

Market Forms of Egg

Three Market forms of eggs

1. Fresh Eggs or shell eggs may be bought individually, by dozen or in tray of
36

2. Frozen Eggs- are made of high grade raw eggs. They come in the form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized and
defrost before use.

3. Dried Eggs- This market form of egg is seldom used. Their whites are used
or preparing frosting. It is used primarily as ingredients in food industry
and
are not usually sold directly to consumers.

Eggs are also in several processed forms: volume or fluid whole eggs
(which sometimes involve a percentage of extra yolks to obtain a particular
mixture), egg whites and egg yolks. Pasteurized (heated to destroy certain
organisms) eggs are used in preparations such as salad dressings, eggnog, or
desserts, where the regular recipe may have recommended that eggs should
be raw. These products normally are available in liquid or frozen form.
Products containing egg yolk usually have salt, sugar or corn syrup added to
stop gelation or increased viscosity (stickiness) during freezing.
Dried powdered eggs are also sold and may be useful for some baked goods
or in certain things. For food service use, they are usually sold in 6 oz.
pouches, and 3-B, and 25-LB poly packs.
Egg replacement may be entirely egg-free or may be manufactured from egg
whites, with dairy vegetable products substituted by yolks. The replacement
is important for people with reduced-cholesterol diets.
Uses of Eggs in Culinary
● Eggs as thickening agent and binder
When used as a binder or thickener, the hydrophilic colloids (particles that
dispersed in water) of yolks and whites, due to the process of proteins are
converted a hydrophobic colloid (fats) thus turning it into a gel.
At high temperature, the gel hardens. This explains why the white becomes
an opaque mass (cloudy) when cooked at a temperature of 62°C for egg yolk,
stickiness starts at 65°C.

● Eggs as leavening (expander) agent.

Baked products such as sponge cakes, chiffon cakes, frosting, and soufflés
make use of eggs as expander resulting in a light, airy texture. This is
explained by the incorporation of air during the beating of eggs. Foam is
formed when the albumen surrounds a colloidal system of air bubbles.
When beating egg whites, overbeating must be avoided as this tends to
stretch the albumen and would result in a dry, watery appearance.

Why do you need to eat eggs?

● Eggs may be considered as “functional foods” Functional foods are
foods that may have health benefits beyond their traditional nutritional
value.
● Eggs are functional foods contain lutein and zeaxanthin (good for the
eyes) that reduce the risk of cataracts and macular (part of the retina of the
eye) degeneration. Eggs may also belong to “designer foods” Designer foods
that have been modified (changed) through biotechnology to enhance their
quality of nutritional value. Eggs as designer foods contain omega-3-
polyunstaurated (essential fats) fatty acids and vitamin E. So learn now and
explore the different egg dishes below.
Egg is cooked in many techniques. It can be the key protein dish; it can be a
key or additional ingredient in dishes from appetizers to desserts. It can be
cooked by dry heat, moist heat, with or without oil, as simply or as detailed
as one’s inclination for an instant. In reality it can be eaten anywhere.
Effects of Heat on Eggs
1. Coagulation of proteins: white at 60-65 °C, yolk at 65-70 °C.
● Beyond this temperature, over coagulation takes place and water is
pressed out resulting in a decrease and tougher product.

2. Formation of greenish marks at the interface of the yolk. and white

when white when egg is overcooked.
● Due to the reaction between the iron in the yolk and the hydrogen
sulphide release from the sulphur containing ferrous sulphide.
● Reaction is favoured by
- High cooking temperature
- Prolonged cooking
● Reaction is stopped by instant cooling of the egg (ex. by soaking it
in cold water) after cooking.
●
Uses of Egg
1. Cooked and served “as is”
● In the shell – soft cooked (5 minutes simmering) or hard cooked (15
minutes simmering).
● Poached – cooked in simmering water; addition of salt and vinegar
quickens coagulation.
● fried – keep low to moderate temperature
● Scrambled – addition of sugar delays coagulation; addition of liquids
and acids reduces coagulation point.
● Omelette

2. Eggs as emulsifier
● Lecithin and lysolecithin are responsible for exceptional ability of egg
yolk to act as emulsifying agent; both are phosphoproteins
containing polar and non- polar ends such as that the polar end
holds water while the nonpolar end holds the fat, thus, prevent oil
droplets in suspension from merging.

3. As binding, thickening agent, and gelling agents.

● Eggs are useful as binding, thickening and gelling agents because
they contain proteins that are easily converted by heat.
● Using the whole egg requires lower coagulation temperatures
resulting in harder gel.
● Addition of sugar raises coagulation temperature producing softer
weaker gel.
● Softer gel is produced with the addition of burnt milk and acid
 ● In cooking custards, Bain Marie, double boiler or steamer is used to
avoid boiling which can produce spongy custard
● Soft custards are produced by constant stirring.

4. As foam
● When egg is beaten albumen is reversed, air is absorbed as white is
stretched into thin films
● With continued beating, the air cells are subdivided and volume is
increased.
● Protein network dries up and balances the gas or air foams
- If only egg whites are used, the color turns white and soft peaks
are formed. The egg proteins collect at the air/liquid interface of
the air bubble and undergo surface alteration
- If whole eggs or only egg yolks are used, the color becomes pale
yellow with continued beating; volume is increased (but not as
much as when only whites are used); no surface alteration
occurs.
- With further beating of egg whites, liquid drains out, air bubbles
merge and foam breaks.
- The same changes occur when the foam is allowed to stand too
long.
- Maximum stability is reached at soft stage while maximum
volume is achieved at stiff stage.
- Stage in foam formation
a. frothy – large air bubbles that flow easily
b. soft foam – air cells are smaller and more numerous; foam
becomes whiter; soft peaks are formed when beater is lifted
c. stiff foam – peaks hold their shape; when bowl is tipped,
it holds, moist and glossy
d. dry – moistness and glossiness disappear; dots of egg white
are seen.
● Factors to be considered in foam formation
- Beating time and temperature; as the time of beating increases,
both volume and stability of the foam increases initially, then
decreases; white can be beaten/whipped more readily at room
temperature than at refrigerator temperature-refrigerated eggs
are gummier, thus, hard to beat/whip.
- Eggs beaten at room temperature whip better resulting in bigger
volume and finer texture.
- Whole eggs or egg yolk require more beating to produce a good
foam
- Stored eggs foam faster but produce similar volume than fresh
egg.
 - Acids (e.g. cream of tartar, 1 t per cup) increase the stability of
foams, but when added too early, delay foam formation (reduced
volume) thus, increases the time necessary for beating.
- Sugar also increases the stability of foams but delays foams
formation (reduced volume), thus, it should be added after
foaming has started and soft peaks are formed; sugar slow down
the alteration of egg white
- Addition of soda increases stability and volume
- Addition of salt lowers quality of the foam
- Type of egg: duck eggs do not foam well because they lack
ovomucin
- Mixture of egg white by water produces bigger volume but lesser
foam; this produces more tender cakes, but in frosting,
separation of liquid from a gel occurs.
- Applications of foam in cookery
● as expander e.g. in angel cake, sponge cake, chiffon cakes
● as frosting, e.g.
a. soft frosting for topping of cream, chocolate, or lemon
pie, requires a proportion of two tablespoons sugar per
egg white
b. hard frosting for confections, base, fruit pies or Sans
Rival Cake, require a proportion of ¼ cup sugar per egg
white
● structural and textural agent – tenderness and fluffiness to
products, e.g. fluffy or foamy, soufflé, divinity, foam, cakes
popovers.
5. As a colouring and flavouring agent.
Egg Products
1. Balut from duck eggs
2. Pidan eggs (alkalized eggs)
3. Century eggs (eggs that has been preserved for a 100 years)
4. Pickled eggs

Practice Exercises/Activity

Activity 1
“Can you arrange me?”
Directions: Explain briefly; (write your answer in your activity notebook)
1. Why does a greenish discoloration appear on a hardboiled egg?
Observe proper use of sentences/grammar and avoid erasures.
Your output will be rated using the rubrics below:
Content fair Good Very good
8 9 10
Knowledge Learner is able Learner is able Leaner is able
to convey to to convey
limited Ideas convey a few several ideas on
on the effect of ideas the effect of
heat on eggs on the effect of heat on egg
with little heat on eggs with
knowledge with some appropriate
degree of degree of
knowledge knowledge

Accuracy Work was work was Work was

organized and organized and organized and
planned with planned with planned with
little some appropriate
effectiveness effectiveness effectiveness.

Effort Learner put Learner put Learners exert

little or no some effort into full effort into
effort on this this activity this activity.
activity

Activity 2
“Think of Me”
Instruction: Give your ideas of the following questions;
Write your answer in one whole sheet of paper.
1. Identify the market forms of eggs.
2. Give 5 uses of egg in culinary arts.
3. Explain why coagulation of protein occurs in eggs?

Engage (What I Learned/Generalizations)

Let us Remember …
 Eggs are in several processed forms: volume or fluid whole eggs (which
sometimes involve a percentage of extra yolks to obtain a particular mixture), egg
whites and egg yolks. Pasteurized (heated to destroy certain organisms) eggs are
used in preparations such as salad dressings, eggnog, or desserts, where the regular
recipe may have recommended that eggs should be raw. These products normally are
available in liquid or frozen form. Products containing egg yolk usually have salt, sugar
or corn syrup added to stop gelation or increased viscosity (stickiness) during freezing.

Apply (What I Can Do)

Activity #3. “Foam Formation”

Instruction: For those with a cell phone, document the whole process while doing
the stages of foam formation with audio presentation you may use materials or
equipment that is available in your kitchen.
For those who don’t have cell phones, write the whole process in your activity
notebook, observe proper use of sentences and grammar.
Your output will be rated using the rubrics below:
With a cell phone (score will be based on how the learner demonstrates on his/her
video presentation).

Take pictures or video while doing the activity and

send it to your subject teacher.

Dimensions Highly Skilled Moderately Unskilled No

skilled 20 18 points skilled 15 10 points attempt
points points 5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selection, selects, attempt
equipment preparation preparation preparation prepares to use
and and use of and use of and use of and use tools/
materials materials materials materials appro- equip-
(20%) and and tools/ and priate ment
tools/equip equipment tools/equipm materials
ment all the most of the ent and tools/
time time very often equip-
ment
Without a cell phone (score will be based on how the learner described her work in
her written output).
Dimensions Highly Skilled Moderately Unskilled No
skilled 20 18 points skilled 15 10 points attempt
points points 5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selection, selects, attempt
equipment preparation preparation preparation prepares to use
and and use of and use of and use of and use tools/
materials materials materials materials appro- equip-
(20%) and and tools/ and priate ment
tools/equip equipment tools/equipm materials
ment all the most of the ent and tools/
time time very often equip-
ment

Post Test

Multiple Choice
Directions: Choose the letter of the correct answer. Write your answer on the
space provided before the number.

Directions: Read and understand the sentence carefully and choose the best letter
of your choice. Write your answer in a separate sheet of paper.

1. How many market forms of eggs are available in the market?

a. 2
b. 3
c. 4
d. 5

2. One of the effects of eggs being heated is?

a. coagulation of fats
b. coagulation of ligament
c. coagulation of meat
d. coagulation of protein

3. There are five uses of egg one of which is?

a. eggs as emulsifier
b. eggs as flavor
c. eggs as seasoning
 d. eggs as tenderizer

4. What is the optimum cooking time for eggs in a shell?

a. 15-20 minutes
b. 15-25 minutes
c. 20-25 minutes
d. 20-30 minutes

5. Which foam formation the peaks hold their shape, even when bowl is being
tipped?
a. frothy
b. stiff foam
c. soft foam
d. soapy foam

6.Eggs are useful as binding, thickening, and gelling because they contain of _____
that are easily denatured by heat.
a. Protein c. fats
b. carbohydrates d. minerals
7.In cooking egg in a shell what well be the result of cooking too long at very high
temperature?
a. soft and gel c. medium soft
b. darkening of color d. hard and tough
8. What ingredients added that lower the quality of the foam
a. salt c. acids
b. sugar d. soda

9. It is responsible for the remarkable ability of egg yolk to act as emulsifying agent.
a. phosphoproteins & oil c. lecithin & lysolecithin
b. protein & fats d. zeaxanthin & mucin

10. During cooking process yolks of eggs may become greenish in color due to the
formation
of___________.
a. iron sulfide c. protein
b. fats d. mucin
ASSESSMENT
Activity #1 - “Give me an Egg”
Possible Answers POST TEST
1. spoon
2. fork 1. B 6. A
3. saucepan 2. D 7. B
4. measuring cup 3. A 8. A
5. measuring spoon 4. B 9. C
5. B 10. A
Activity#2 “What’s my Product”
1. Balut
2. Pidan Egg
3. Century Egg
4. Pickled Egg
Activity # 3 “Can you arrange Me”
Possible Answer:
*Due to reaction between the iron in the yolk and the hydrogen sulphide
release from the Sulphur containing ferrous sulphate.
• Due to high cooking temperature
• Prolong cooking
Activity # 4 “Think of me”
Possible answers
A. 1. Fresh egg B. 1. Appetizer
2. Frozen egg 2. Dessert
3. Dried egg 3. Binding
4. Dish
5. Ingredients
Activity #5 “Foam Formation”
Answers may be based from rubric
Answers Key
References:
Sandoval, Maria Teresa G., Culinary Arts I and II, 1993
De Leon, Sonia Y Assessment
., Ph.D et al., Basic Foods for Filipino, 1999
Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007
Sonia Y. De Leon, Ph. D. et al, Basic Basic Food for Filipinos, Copyright 1999
Leonard M. Belmonte, Perla B. Del Mundo, Philippine Fiesta Recipe Copyright 1993
Chavez, Lilia C., Basic Foods for Filipinos-4 th Edition, Meat Safety, 2006
The professional Chef, 8th edition The Culinary Institute of America Copyright 2006
Tabbada, Epifania V., et.al. Technology and Home Economics. Reprinted 1997,
copyright 1993 by Phoenix Publishing House
Gisslen, Wayne; Professional Cooking, Copyright 2007
Gisslen, Wayne; Professional Cooking, Copyright 2007
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999

Web site

The Anatomy of a Chicken Egg – Parts and Functions of an Egg | Poultry Facts
Chemicals used in Cleaning and Sanitizing Kitchen Tools & Equipment | Cookery | TLE - YouTube
Chemicals used in Cleaning and Sanitizing Kitchen Tools & Equipment | Cookery | TLE - YouTube
Selling Eggs - Grade & Size Requirements (betterhensandgardens.com)
LM Cookery G10 (slideshare.net)