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COOKERY
QUARTER1-MODULE 1:

TLE_HECK10PGD-III
 Department of Education • Republic of the Philippines
TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 1: Cookery
First Edition, 2020

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Published by the Department of Education

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Development Team of the Module

Authors:
Editor:
Reviewers:
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Management Team:
Nicolas T. Capulong, PhD, CESO V, Director III, OIC-Office of the Regional Director
Johanna N. Gervacio, CESE, SDS
Veronica R. Paraguison, Chief, CID
Evelyn C.Nocum, EPS-TLE
Sheralyn M. Allas, EPS-LRDMS

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Department of Education – Bureau of Learning Resources (DepEd-BLR) (Sample)

Office Address: ____________________________________________

____________________________________________
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E-mail Address: ____________________________________________

COOKERY
Quarter 1–Module 1:

TLE_HECK10PGD-III

This instructional material was collaboratively developed by the

writer and graphic designers of the Schools Division of City of San
Fernando (P) reviewed and edited by the Quality Assurance Team of
DepEd at all levels of governance.
We encourage teachers and other education stakeholders to
email their feedback, comments, and recommendations to the
Department of Education at action@deped.gov.ph.
We value your feedback and recommendations.

Department of Education • Republic of the Philippines

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Introductory Message

For the facilitator

This module was created to assist you in engaging and teaching the learners
about physical structure, composition/nutritive value of egg, basic egg recipe and its
ingredients.
Kindly direct the learners while accomplishing the learning activities.
Instructions were furnished to guide them during the whole course of the module.
Answers of the activities are found at the back of this module. Encourage learners to
accomplish the entire activities with honesty and integrity.

For the learner

You acquire knowledge in school. You also learn with the aid of various learning
materials which are provided to you by your teacher.

By using this module, you will engage in various learning activities that will
equip you about physical structure, composition/nutritive value of egg, basic egg
recipe and its ingredients.
Your teacher will guide you in answering all the activities provided in this
module. Should you have any question, do not hesitate to ask your teacher.
Good luck in answering the activities provided for you. Enjoy learning.

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 What I Need to Know

This module provides you with activities that will help you understand the
physical structure, composition/nutritive value of egg, basic egg recipe and its
ingredients. Various activities were crafted to give you knowledge about the topic.

At the end of this module you are expected to:

1. Distinguish the part/structure of an egg.

2. Enumerate/give the 7 part/structure of an egg.
3. Determine the nutritive value of an egg.
4. Value the importance and nutrient content of egg in our diet.
5. Identify the different basic egg recipes.
6. Give/describe the different egg recipe
7. Enumerate the ingredient use in each egg recipe.
8. Show different basic egg recipes.
9. Appreciate that good knowledge and cooking technique of egg recipes one will
achieve deliciously cooked egg.

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 What I Know

PART 1. MULTIPLE CHOICE

Directions: Identify the questions ask and write the letter of the correct answer in
your notebook.
1. It is the egg’s outer covering.
a. Shell b. Yolk c. Germinal disc d. Chalaza
2. It is the yellow to yellow-orange portion which makes up to about 33% of
the liquid weight of the egg.
a. Chalaza b. Yolk c. Shell d. Germinal disc
3. This is the ropey strands of egg white at both sides of the egg, which
anchor the yolk in place in the centre of the thick white.
a. Chalaza b. Shell c. Membrane d. Yolk
4. It is also called the egg white, which accounts for most of an egg’s liquid
weight.
a. Albumen b. Air cell c. Yolk d. Shell
5. 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.
a. Albumen b. Yolk c. Air cell d. Membrane
6. What is the type of fried egg which cook slowly without flipping until white is
completely set?
a. Basted b. over medium c. scrambled d. sunny side up
7. Which of the following is the ingredient in fried egg?
a. oil or butter b. sugar c. soy sauce d. garlic
8. What is the standard quality of egg white in fried egg?
a. firm and tender b. soft c. crispy d. hard
9. What ingredients can be added to scrambled egg before serving?
a. crumbled ham b. chopped onion c. pepper d. tomato
10. It is an ingredients that can be added to scrambled egg to enrich the egg
a. garlic b. milk c. salt d. pepper

PART 2. MATCHING TYPE

Directions: Match the structure of egg in column A to its quality factor in column B.

Column A Column B
1. Air Cell a. firm
2. Egg White b. unbroken
3. Egg Yolk c. round and firm
4. Membrane d. practically regular
5. Shell e. sticks to the shell

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LC1: TLE_HECK10PGD-III
Lesson 1: Physical Structure and Composition of Egg / Nutritive Value of Egg
Lesson 2: Basic egg recipe and its ingredients

What’s In

In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in
its presence in numerous food items. Eggs may be eaten cooked in its shell, fried or
poached or may be combined with other ingredients to produce another dish. In
baking, egg acts both as an emulsifier and leavener. The egg‘s protective coating or
mucin layer which aids in the maintenance of its freshness by covering the small holes
in the shell is called bloom. Bloom is removed during washing so it is not advisable to
wash eggs prior to storage unless it is very dirty. Removal of the mucin layer will
expose the holes making the egg susceptible to bacterial penetration and dehydration,
thus hastening deterioration of its quality. Eggs are produced commercially in farms
with a few hundred laying chickens, or in large laying complexes with thousands of
layers. Small and micro-sized backyard poultry either in small poultry cages or as free
range chicken are also producing eggs. Egg is indeed a convenient food for any meal
in and out of the house.

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 What’s New

PART 1: ESSAY

1. What are kind of egg do you know?

2. Have you tried to break it and observe

its part?

3. What have you noticed when you

break an egg?

PART 2: Direction: Label the types of fried eggs.

1.

2.

3.

4.

5.

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 What is It
In this part of the module, you will learn the physical structure,
composition/nutritive value of egg, basic egg recipe and its ingredients.

To
EGG – refers to poultry or fowl products.

The egg’s protective coating or mucin layer which aids in the maintenance of its
freshness by covering the small holes in the shell is called bloom.

The bloom is removed during washing so it is not advisable to wash eggs prior
to storage unless it is very dirty.

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 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 Albumen, also called egg white, accounts for most of an egg‘s
white 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.

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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 twist in
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.

This is the entrance of the latebra, the channel leading to the

5. Germinal Disc 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.

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.

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 Recipe Ingredients
1. Basic Scrambled Egg 4 large egg
¼ c. milk
pinch of salt
pinch of pepper
2 tsp. butter

2. Easy Sunny Side Up 1 medium egg

Cooking spray salt
pepper

3. Simple Scrambled 4 large eggs

Egg ¼ cup of milk
pinch salt
pinch pepper
2 tsp. butter
1 tsp. scallion

4. Diner Style Scrambled 1 tsp. unsalted butter

Egg 2 large eggs
¼ teaspoon freshly ground
black pepper
1/8 teaspoon salt

1. BASIC SCRAMBLED EGG

eggs whose whites and yolks are stirred together while cooking.
eggs beaten slightly usually with a little milk and stirred while cooking.

2. SIMPLE SCRAMBLED EGGS - eggs cooked in a pan while stirring, usually after
the whites and yolks have been mixed together, sometimes with milk.

3. SUNNY SIDE UP - The egg is fried with the yolk up and is not flipped. Over easy:
The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the
yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.

4. DINER STYLE SCRAMBLED EGG – Quick easy to make, homey and comforting.
A little butter adds richness with just a tiny amount of salt.

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 What’s More

Independent Activity 1
FILL THE MISSING LETTERS.
Directions: Identify the picture below then fill up the missing letters to form the correct
word.
1. = B_S_C S__AMB_ED E_G

2. = E_SY SU_N_ S_D_ U_

3. = S I_P L_ SC_A_BL_D _G_

4. = D_N_R S_Y_E S_RA_B_ _D E_G

Independent Assessment 1
IDENTIFICATION:
Directions: Identify the following recipes based on their definition.
1. Eggs cooked in a pan while stirring, usually after the whites and yolks have
been mixed together, sometimes with milk.

2. Eggs whose whites and yolks are stirred together while cooking.
3. Quick easy to make, homey and comforting. A little butter adds richness with
just a tiny amount of salt.
4. The egg is fried with the yolk up and is not flipped.

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Independent Activity 2
Word Hunt
Direction: Encircle all the given words inside the grid

G E A L B U M E N U
E S A A D T G J K L
R R E T Q U I L N B
M E M B R A N E S S
I A S D F G H J K X
M Q W S D F G H K T
A W A G H K L K E L
L D S D F E K J A E
R X C V Y O L K E B
I D F G H U T L R R
S H B J V S Q W E I
C T H C H A L A Z A

Words to find:
1. Shell 2. Albumen 3. Yolk 4. Chalaza 5. Membrane

Independent Assessment 2
1. What are the 3 parts of an egg?
______________________________________________________________
______________________________________________________________
______________________________________________________________
2. What is the part that serves as a food to embryonic development?
______________________________________________________________
______________________________________________________________
______________________________________________________________
3. What is the reason why the yolk easily break when we cook it?
______________________________________________________________
______________________________________________________________
______________________________________________________________
4. Why do we consider egg as a complete food?

______________________________________________________________
______________________________________________________________
______________________________________________________________

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Independent Activity 3
FILL ME UP!
Directions: Identify the missing structure of egg.

1. 2.

4.

3.

5.

Independent Assessment 3
IDENTIFICATION: Identify the following pictures. From the given choices below, write
only the letter of your answer.

a. Basic Scrambled egg b. Easy sunny side up

c. Simple scrambled egg d. Diner Style Scrambled egg

1. 3.

2. 4.

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 What I have learned

1. What are the physical structure of an Egg?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. Why do we consider egg as a complete food?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

3. What are the Nutritive value of an egg?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

4. What are the basic egg recipe learned today?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

5. What are the physical appearance of a fresh eggs?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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 What I can do
A. SEQUENCING: Directions: Rearrange the steps in breaking
eggs. Write 1 if it is the first step, 2 if second and so down to the last.

B. SEQUENCING: Directions: Write 1-5 in rearranging the steps or procedures in

making Diner Style Scrambled Egg.

______ Then, all the runny egg is fully set—there’s an eggshell-thin line
between fluffy, firm eggs and tough, dry ones—pull the pan from the
heat.
______ Slide the eggs onto your plate.
______While butter melts, break eggs into a small bowl. Use a fork to beat
them like they owe you money until completely blended and slightly
frothy. Stir in the pepper and salt.
______Add egg mixture to pan; start pulling the eggs from the sides of the pan
into the middle (the edges cook faster than the center). Big, fluffy curds
will start to form – exactly what you want. Keep it up, pulling the eggs
from around the pan for about 3 minutes.
______ Melt your butter in an 8-inch nonstick skillet over medium-high until it
gets bubbly; diner-style scrambles do not fear heat.

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 Assessment

Let’s your knowledge

I. TRUE or FALSE
Directions: Write T if the statement is true/correct otherwise F if the statement is
false/wrong.
_____1. A perfectly fried egg is a glory to behold- crispy edges and a wobbly pinkish
yolk.
_____2. Fried egg may be basted with fat as they fry
_____3. Scrambled eggs can be made in 3 ways.
_____4. Poached egg are prepared by slipping shelled eggs into barely simmering
water.
_____5. Standard quality of boiled egg is bright and shiny appearance.

II. MATCHING TYPE

Directions: Match the following pictures in column A to the corresponding name in
column B.
A B

6. A. over medium

7. B. basted

8. C. over easy

9. D. over hard

10. E. sunny side up

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III. ENUMERATION: Give 5 nutritive value we can get in eating egg.

11. __________________________________________________
12.__________________________________________________
13.__________________________________________________
14.__________________________________________________
15.__________________________________________________

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 Additional Activity

1. What are the different market forms of egg?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

2. Why do you need to eat eggs?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

3. What are the variety of egg dishes?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

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References
- K to 12 Curriculum Grade 7, May 2016
- Physical Education and Health-Grade 7 Teacher’s Guide First Edition, 2017

For inquiries or feedback, please write or call:

Department of Education – (Bureau/Office)

(Office Address)

Telefax:

Email Address:

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