Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
CITY SCHOOLS DIVISION OF BACOOR

CITY OF BACOOR NATIONAL HIGH SCHOOL - SPRINGVILLE

Camella Springville West, Molino 3, Bacoor City, Cavite
Tel. No. (046) 410-9472

LEARNING ACTIVITY SHEET IN TLE 10

Name: _____________________________ Date: _____________________________
Grade / Section: ___________________ Teacher: __________________________
Subject: ___________________________ Activity No.: ______________________
Most Essential Learning Competency MELC Code No. :
Identify an egg’s components and its nutritive value;
identify and prepare ingredients according to standard recipes (TLE_HECK9-12ED-Ia-1)
Motivation: What nutrients can you get from the food illustrated below? Write your answer in your activity
notebook.

Presentation of the Lesson: LO 1. Perform mise en place

Introduction:
What I need to Know?
Directions: After going through this activity, you are expected to:
1. Identify an egg’s components and its nutritive value.
2. Identify and prepare ingredients according to standard recipes
What Is New?
Activity 1. Say Something
Direction: Analyze the picture below and answer the guide questions given.

Guide questions
1. How will you describe the egg in the picture?

__________________________________________________________________
2. Have you tried cooking egg dishes? What egg dishes did you prepare?
__________________________________________________________________
__________________________________________________________________
3. In selecting quality fresh, why do you need to consider the size and grade of an egg as one of the
ingredients of our dish?
_________________________________________________________________
_________________________________________________________________
Development:
What I know?
Pre-Test-Multiple Choice
Directions: Encircle the letter of your choice. Write your answer in your activity notebook.
_____1.Which of the following vitamins is found in eggs?
a. B1 b. D c. C d. K
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_____2.It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending
on egg size.
a. Chalaza b. Shell c. Germinal disc d. Yolk
____3. This is the entrance of the latebra, the channel leading to the center of the yolk.
a. Chalaza b. Shell c. Germinal disc d. Yolk
_____4. Quality fresh egg can be selected in terms of:
a. size b. grading c. size and grading d. none of these
_____5. How can identify if the egg you bought is in good quality?
a. the shell is clean, unbroken b. the shell is dirty.
c. the egg white is watery d. the egg yolk have embryonic development
What’s In?
Activity 2. “Find Me”
Directions: Answer the following questions below by finding the correct answer in the circle.

Air cell
Germinal disc
9-12%
9-14%
1. How much is the percentage of the egg’s exterior surface?
2. What is the vacant space between the white and the shell?
3. This is the entry or the passage directing to the center of the yolk
What Is It?
Direction: Read the Information Sheet 1.1 very well then find out how much you can remember and how much
you have learned by doing the activity given.

Information Sheet 1.1

Eggs consist of approximately 9.5% eggshell (including shell membrane), 63% albumen, and
27.5% yolk (1) (Table 1). The main components are water (75%), proteins (12%), and lipids (12%), as
well as carbohydrates and minerals

Anatomy of the Egg

We commonly differentiate eggs into 3 parts; these are the

Shell, the egg white and the egg yolk. But a closer study
reveals that egg has a more detailed anatomy.
Anatomy
1. Shell- The egg’s exterior surface which consists the 9 to
12% of the egg’s total weight depending on the egg size this
serves as the egg’s protection from bacterial contamination.
2. Air cell- This is the vacant space between the white and
shell. It can barely be seen in a newly laid egg. As the egg cools down, the inner membrane will now
detach from the outer shell layer to form air cell.
3. Albumen/Egg white- This anatomy of the egg is also called the egg white, which consists most of
the egg’s liquid weight about 67%. This is produced from the oviduct (passage way of the fallopian to
the ovaries).
Chalasiferous- the inner thick white layer of the egg which is responsible for keeping the yolk in the
center.
4. Chalaza- This is the gelatinous strands of egg white both sides of the egg. This anatomy of the egg
is very so often mistakenly seen as an imperfection or a beginning embryo which are not because of
their gelatinous structure.
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5. Germinal Disc- This is the entry of the latebra, the passage directing to the center of the yolk. The
germinal disc is hardly noticeable as a small depression on the exterior of the yolk. When the egg is
fertilized, sperm enters through the germinal disc and travel to the center and a chick embryo will begin
to form.
6. Membranes- These are the shell layer and the vitelline layer. Inside the shell are two layers-the
interior and the exterior. Vitelline layer protects the yolk which shield it from breaking.
7. Yolk- This is the yellow to yellow or orange portion which consist the 33% liquid weight of the egg.
This is form from the ovary on the outside of the surface of the yolk. The yolk material provides the food
source of the embryonic growth.
NUTRITIVE VALUE OF EGGS
In the Philippines, chicken eggs are the most widely consumed eggs. Other types that are included in
the Filipino diet are duck and quail eggs.
1. Eggs contain high quality or complete protein with the essential amino acids.
2. Source of energy – a large egg supplies 75 calories
3. Vitamins
- Vitamin A - Vitamin D
- Vitamin B-complex - Vitamin E
4. Minerals
- Phosphorous
- Zinc
- Folate ( important for the prevention of birth defects and heart disease for the elderly)
5. Omega -3 polyunsaturated fatty acids
6. Lutein – reduces cataracts
EGG QUALITY
Egg quality has two general components: shell quality (exterior quality) and interior egg quality.
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.
Exterior Quality –shell quality based on shell cleanliness, shell soundness, shell texture, shell shape.
Interior Quality- based on the relative viscosity of the albumen freedom from foreign matters in the albumen,
shape and firmness of the yolk and freedom from yolk defects.
Egg Size
The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large, and Extra Large
are the sizes commonly available.

Characteristics of fresh Eggs

1. The shell is white, thick, and rough
2. The air cell is regular.
3. The egg white is clear, firm and thick.
4. It sinks when placed in water.
5. The yolk is round, firm, well-centered and free from defects.
Ingredients for egg dishes
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Cheese Sauteed or creamed mushrooms Creamed or curred chicken Creamed or buttered spinach

Sauteed onions with or without bacon Bacon Sauteed onions and diced potatoes

Variety of Egg Dishes

Cooking Eggs in the Shell
Although the term boiled may appear in the name, eggs prepared in the shell should actually be
cooked at a bare simmer for best results. Eggs are cooked in the shell to make hard- and soft-
cooked and coddled eggs.
Hard – Cooked Eggs
Coddled Eggs. Put cold eggs into already simmering water and simmer for 30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4 minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to 7 minutes.
Poached Eggs
Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg
holds its shape. The fresher the egg, the more centered the yolk, the less likely the white is spread and become
ragged.
Fried Eggs
Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a
deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried eggs may be
basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and good
appearance of the finished dish.
Types of Fried Eggs

1. Sunny side up
Cook slowly without flipping until white is completely set but yolk
is still soft and yellow. Heat must be low or bottom will toughen or
burn before top is completely set.

2. Basted
Do not flip. Add a few drops of water to pan and cover to steam
cook the top. A thin film of coagulated white will cover the yolk
which should remain liquid.

3. Over easy
Fry and flip over. Cook just until the white is just set but the yolk is
still liquid.

4. Over medium
Fry and flip over. Cook until the yolk is partially set.

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 5. Over hard
Fry and flip over. Cook until the yolk is completely set.

Scrambled Eggs
Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft
delicate curd and a creamy texture, or stirred less frequently as they cook for a larger curd and a firm
texture. Whether prepared to order or to serve on a buffet line, scrambled eggs must be served hot, fresh
and moist.
Omelets
The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs start to set, they are
rolled over. A folded or American style, omelet is prepared in much the same manner, though it is often
cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half.
There are two other styles of omelets, both based upon a beaten mixture of eggs, cooked either over direct
heat or in an oven.
Omelets may be filled or garnished with cheese, sautéed vegetables or potatoes, meats, and smoked fish, among
other things.
Engagement:

What’s More?
Activity 3.Look at me
Direction: Identify and label the components of Egg. Write your answer in your activity notebook.

What I Can Do?

Activity 4: Pictorial Report
Directions: Make a pictorial report 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
Score Criteria
5 Compiled pictures properly and illustrated the qualities of a fresh egg in
terms of egg size grading in a very attractive manner.
4 Compiled pictures properly and illustrated the qualities of a fresh egg in
terms of egg size grading in an attractive manner.
3 Compiled pictures properly and illustrated the qualities of a fresh egg in
terms of egg size grading in a less attractive manner.
2 Compiled pictures properly and illustrated the qualities of a fresh egg in
terms of egg size grading in a less attractive manner.
1 Compiled pictures properly and illustrated the qualities of a fresh egg in
terms of egg size grading in an orderly manner.
Activity 5. LET’S DO IT
A. Direction: Prepare poached egg individually following the procedures below.
Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed:
Eggs
Distilled vinegar
Water

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Your performance will be rated using the scoring rubric below:
4 Follows correctly the procedures in preparing and cooking poached egg
and performs the skill very satisfactorily without supervision and with
initiative and adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking poached
egg and performs the skill satisfactorily without assistance or
supervision.
2 Follows correctly the procedures in preparing and cooking poached
egg with minor errors and performs the skill less satisfactorily with
some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking poached
egg and performs the skill unsatisfactorily.
What Else I Can Do?
Activity 6: Think and Write
Direction: Identify the size of an egg and select your answer inside the box. Write your answer in your activity
notebook.

JUMBO EXTRA LARGE MEDIUM SMALL PEEWEE

Activity 7: Situational Analysis

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
Activity 8: Ingredients Word Search
Direction: Circle the names of the ingredients for egg dishes from the word list in the letter grid below. To
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 find them all you will have to in every directions including backward and diagonal. Good Luck!
M U S H R O O M S Y
I N Y T T E R P O N
S F F A I R I N U I
T A A U N N T I L A
E I I R A I D E S R
R T T C H E E S E B
Y H H O P E F U L A
O F R U I T S O A C
U U N I S N O I N O
R L O V E N O G I N
CHEESE BACON ONIONS MUSHROOMS SPINACH

Activity 9: Name Me
Direction: Label the types of fried eggs.

1.______________________ 2. __________________3. ____________________

4.______________________5.____________________

Assimilations:

What I Have Learned?

Activity 10: Minute to write it
Direction: In your test notebook write whether you agree or disagree to the following statements and justify your
answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.
Your answer will be rated using the scoring rubrics.

Rubrics
Content The content was well-thought and the 4 points
guide was answered thoroughly and
correctly.
Organization The answer was well written with ideas 3 points
easily conveyed to the readers.
Development Ideas were thoroughly developed. 3 points
Total: 10 points
What I Can Achieve?
A. FIX ME
Direction: Identify the egg composition by arranging the scramble letters. Write your answer in the activity
sheet.
1.UMNALBE It also called egg white, accounts for most of an egg‘s liquid weight, about
67%.
2.AACHLAZ 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.
3.LELHS The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its
total weight depending on egg size
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 4. OKLY The yellow to yellow- orange portion makes up about33% of the liquid weight
of the egg
5.IAR LELC This is the empty space between the white and shell at the large end

B.MATCHING TYPE
Direction: Match Column A with Column B. Choose the letter of the correct and write your answer in your
activity 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 b. Peewee
shape.
3. A quality control used to classify eggs for exterior and interior c. Interior quality
quality.
4. Jumbo, Extra Large, Large, Medium, Small and Peewee. d. Egg size
Medium, Large, and Extra Large are the commonly available
5. The smallest size of the egg available in the commonly e. Exterior quality
available. f. Quality control

C.TRUE OR FALSE
Direction: Write letter T if the statement is correct and F it is incorrect.
_____1.The shell is white, thick, and rough
_____2.The air cell is irregular.
_____3.Egg is rich in vitamins and minerals except vitamin C.
_____4.The yolk is round, soft, well-centered and free from defects
_____5.Good quality eggs can be selected in terms of size and grading.
Reflection:
Direction: Now that you are about to complete this module, I’m sure you may now able to write your reflections by
answering the sentence given below.

I understand that

I realized that

__________________________________
(Parent Signature over Printed Name)

Checked by:

______________________________________________
(Adviser/ Subject Teacher over Printed Name)
Note: Pls. attach the needed leaning resources if necessary

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UNIFIED ACTIVITY SHEET AND WORKSHEET TEMPLATES
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