COOKERY 2

COOKERY 2
Prepare Egg, Cereal, and Ms. Jessica B. Buenavidez

Starch Dishes
 DIAGNOSTIC ASSESSMENT
A. Multiple Choice
Read the following questions carefully and choose the letter that best
describes the statement.
1. Which of the following is the right step-by-step procedures in manual
dishwashing.
A. drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash
dishes.
B. rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
 DIAGNOSTIC ASSESSMENT

2. Which of the following parts of an egg is produced by the oviduct

and consists of four alternating layers of thick and thin consistencies?
A. air cell B. albumen
C. chalaza D. yolk

3. Which of the following vitamins is found in eggs?

A. B1 B. C
C. D D. K
 DIAGNOSTIC ASSESSMENT

4. The appearance of egg is important for consumer appeal. On what basis

are shells evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness

5. Which of the following market forms of eggs is seldom used in cooking?

A. dried egg
B. fresh egg
C. frozen egg
D. shelled egg
 DIAGNOSTIC ASSESSMENT

6. Which of the following raises coagulation temperature producing

softer, weaker gel when added to egg used in culinary?
A. alkali
B. salt
C. sugar
D. vinegar

7. Which kind of egg dish is prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape?
A. fried egg
B. poached egg
C. scrambled egg
D. soft-boiled egg
 DIAGNOSTIC ASSESSMENT

8. Which of the following tools is not used in cooking omelet?

A. Bowl B. fork
C. sauté pan D. skimmer

9. Which of the following is true in plating egg dishes?

A. Choose a serving dish small enough to let each food item stand
out.
B. Play with color and texture.
C. The protein dish should cover half of the plate.
D. Use even numbers in setting the dish
 DIAGNOSTIC ASSESSMENT

10. Which of the following sources of starch is rarely used in

manufacturing food starch?
A. cassava C. potato
B. corn D. rice
11. Which of the following changes in starch during cooking is the
resistance to
flow; increase in thickness or consistency?
A. dextrinization C. retrogadation
B. gelatinization D. viscosity
 DIAGNOSTIC ASSESSMENT

12. Which of the following is suggested if you will hold pasta for a short
time for later service?
A. Cook pasta ahead of time and chill.
B. Drain and add sauce.
C. Drain, toss with a small amount of oil, cover and hold in warmer.
D. Undercook slightly the pasta.
13. Which is the process of making a new product to be sold to the
customers?
A. product analysis C. product development
B. product conceptualization D. product Implementation
 DIAGNOSTIC ASSESSMENT

14. This is a meaningful and unforgettable statement that captures

the essence of your brand.
A. branding C. tagline
B. product naming D. unique selling proposition

15. What managerial tool is used to assess the environment to

gather important information for strategic planning?
A. Environmental Scanning C. Survey Analysis
B. SWOT Analysis D. WOTS Analysis
 DIAGNOSTIC ASSESSMENT

16. From what animal does veal meat come from?

A. calf C. hog
B. deer D. sheep
17. Which of the following market forms of meat does not
undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
 DIAGNOSTIC ASSESSMENT

18. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament

19. What part of the meat has the greatest amount of quality
protein?
A. bone C. flesh
B. fat D. ligament
 DIAGNOSTIC ASSESSMENT

20. Which of the following meat cuts requires long and slow
cooking temperature?
A. less tender C. tender
B. slightly tough D. tough

21. Which of the following is a long – bladed hatchet or a heavy

knife used by a butcher?
A. butchers knife C. cleaver knife
B. chopper knife D. set of slicing knife
 DIAGNOSTIC ASSESSMENT

22. Which of the cooking methods does not belong to dry heat
method?
A. baking C. roasting
B. broiling D. stewing
23. What do you call the cooking method when meat is cooked in
steaming liquid in which bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
 DIAGNOSTIC ASSESSMENT

24. Which is an oil-acid mixture used to enhance the flavor of

meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi

25. Which of the following tools is used for carving?

A. cleaver knife C. slicer
B. fork D. razor knife
 DIAGNOSTIC ASSESSMENT

26. To which meat cut do internal organs belong?

A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts

27. Where should meat products be stored?

A. crisper C. dry shelf
B. cold shelf D. freezer
 DIAGNOSTIC ASSESSMENT

28. Which of the following is the tenderest cut of beef?

A. chunk C. sirloin
B. round cut D. tenderloin

29. Which will you consider first when buying meats?

A. brand C. quality
B. price D. round cut
 DIAGNOSTIC ASSESSMENT

30. What is your primary consideration when storing goods?

A. expiration date C. quantity
B. fragility D. size

31. What do you call a young immature pigeon of either sex with
extra tender meat?
A. duck C. rooster
B. fryer D. squab
 DIAGNOSTIC ASSESSMENT

32. To what part of poultry does breast meat belong?

A. dark meat C. variety meat
B. tough meat D. white meat
33. Which of the following characteristics is a good quality of a live
poultry?
A. Free from pin feathers and shows no cuts.
B. Eyes are clear.
C. Is heavy and the skin is watery.
D. Thighs are well-developed
 DIAGNOSTIC ASSESSMENT

34. What do you call a young chicken that is usually 9 to 12 weeks

old?
A. fryer C. roaster
B. hen D. stag

35. How many days should a whole chicken be refrigerated?

A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
 DIAGNOSTIC ASSESSMENT

36. How do you classify the fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat

37. What cookery method is used for a matured poultry?

A. boiling C. roasting
B. frying D. stewing
 DIAGNOSTIC ASSESSMENT

38. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing

39. What is the best cooking temperature for poultry?

A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
 DIAGNOSTIC ASSESSMENT

40. What factor affects the poultry meat’s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
41. What is the flavor component of vegetables which gives strong
flavor and odor to some vegetables like onions, leeks, garlic, chives,
cabbage, and broccoli?
A. flavonoids C. sugar
B. glutamic acid D. sulfur compounds
 DIAGNOSTIC ASSESSMENT

42. What is a way of cooking by placing blanched or raw vegetables in the

pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
A. boiling C. braising
B. baking D. sautéing
43. Which of the following plating styles is not a classic arrangement?
A. Starch or vegetable item is heaped in the center while the main item
Is sliced and lean up against it.
B. The main item is in the center, with vegetable distributed around it.
C. The vegetable item is in the rear and main item, starch item and
garnish at the front.
D. The main item is in the center with neat piles of vegetables carefully
arranged around.
 DIAGNOSTIC ASSESSMENT

44. Which of the following vegetables is cooked uncovered?

A. fruit vegetables C. roots and tubers
B. green vegetables D. yellow vegetables

45. Which of the following is a freshwater fish?

A. bluefish C. grouper
B. catfish D. sole
 DIAGNOSTIC ASSESSMENT

46. Which is the market form of fish where both sides of a fish is
still joined but bones are removed?
A. butterfly C. fillet
B. Drawn D. steak
47. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging.
C. Gills are red or pink.
D. Flesh shrinks when pressed.
 DIAGNOSTIC ASSESSMENT

48. Which of the following seafoods is cooked in just enough to

keep it juicy and plump?
A. fat fish C. flat fish
B. lean fish D. shellfish
49. Which of the following is a cooking method suited to fat fish?
A. baking C. deep frying
B. boiling D. sautéing
50. What is used to baste lean fish to help prevent it from drying
up?
A. butter C. soy sauce
B. cream D. tomato sauce
Prepare Egg, Cereal, and
Starch Dishes
PREPARE EGG, CEREAL,
AND STARCH DISHES
Objectives
At the end of the lesson, you are expected to:
1.Perform Mise en place;
2.Prepare and cook egg, cereal
and starch dishes;
PREPARE EGG, CEREAL,
AND STARCH DISHES
Objectives
At the end of the lesson, you are expected to:

3. Present egg, cereal and starch

dishes; and
4. Store egg, cereal and starch
dishes.
 LET’S SEE WHAT
YOU KNOW
A. Multiple Choice. Read each
question carefully. Choose the
letter which corresponds to the
correct answer and write it in
your test notebook.
 LET’S SEE WHAT
YOU KNOW
1. It is a small hand tool used
generally in decorative works such
as making garnishes.
A. bread knife C. channel
knife
B. butcher knife D. paring knife
 LET’S SEE WHAT
YOU KNOW
2. It is a perforated bowl of varying
sizes made of stainless steel,
aluminum or plastic used to drain,
wash or cook ingredients from liquid.
A. canister C. mixing bowl
B. colander D. soup bowl
 LET’S SEE WHAT
YOU KNOW
3. It is used for turning and lifting eggs,
pancakes and meat on griddles, grills,
sheet pans, and the likes and also used to
scrape and clean griddles.
A. measuring spoon C. rubber scrap
B. offset spatula D. wooden spoon
 LET’S SEE WHAT
YOU KNOW
4. It is used to scrape off all the contents
of bowls and pans from the sides and
fold in beaten eggs in batter or whipped
cream.
A. paring knife C. wire whisk
B. rubber spatula D. wooden spoon
 LET’S SEE WHAT
YOU KNOW
5. It is a screen – type mesh
supported by a round metal frame
used for sifting dry ingredients like
starch and flour.
A.colander C. sieve
B. funnel D. skimmer
 LET’S SEE WHAT
YOU KNOW
6. It is a device with loops of stainless
steel wire fastened to a handle. It is used
for blending, mixing, whipping eggs or
batter, and for blending gravies, sauces,
and soups.
A. fork C. spoon
B. knife D. whisk
 LET’S SEE WHAT
YOU KNOW
7. It is a miniature Bain Marie with
an upper dish containing indentations
each sized to hold an egg or contains
separate device for poaching.
A. egg poacher C. frying pan
B. double boiler D. omelet pan
 LET’S SEE WHAT
YOU KNOW
8. It is a chamber or compartment
used for cooking, baking, heating,
or drying.
A.blender C. mixer
B. burner D. oven
 LET’S SEE WHAT
YOU KNOW
9. It is the process of washing and
sanitizing dishes, glassware, flatware, and
pots and pans either manually or
mechanically.
A. bleaching C. ware washing
B. hand washing D. washing machine
 LET’S SEE WHAT
YOU KNOW
10. It requires a dishwashing machine
capable of washing, rinsing, and drying
dishes, flatware, and glassware.
A. hand washing
B. manual ware washing
C. mechanical ware washing
D. washing machine
 LET’S SEE WHAT
YOU KNOW
11. It is the egg’s outer covering
which accounts for about 9 to 12 %
of its total weight depending on egg
size.
A.chalaza C. shell
B. germinal disc D. yolk
 LET’S SEE WHAT
YOU KNOW
12. This is the entrance of the
latebra, the channel leading to the
center of the yolk.
A.chalaza C. shell
B. germinal disc D. yolk
 LET’S SEE WHAT
YOU KNOW
13. It is the yellow to yellow -
orange portion which makes up to
about 33% of the liquid weight of
the egg.
A.chalaza C. shell
B. germinal disc D. yolk
 LET’S SEE WHAT
YOU KNOW
14. A disease that is carried and
transmitted to people by food is
referred to as food borne .
A.bacteria C. infection
B. illness D.
intoxication
 LET’S SEE WHAT
YOU KNOW
15. It is a disease that results from eating
food containing harmful microorganisms.
A. food borne bacteria
B. food borne illness
C. food borne infection
D. food borne intoxication
 LET’S SEE WHAT
YOU KNOW
16. It is a disease that results from eating
food containing toxins from bacteria, molds or
certain plants or animals.
A. food borne bacteria C. food borne
infection
B. food borne illness D. food borne
intoxication
 LET’S SEE WHAT
YOU KNOW
17. It is used for mixing creams,
butter and for tossing salads.
A.electric mixer C. wire whisk
B. serving spoon D. wooden spoon
 LET’S SEE WHAT
YOU KNOW
18. It is used for preparing meat,
chicken, and other grains or legumes,
such as mongo and white beans in
lesser time.
A. double boiler C. pressure cooker
B. frying pan D. rice cooker
 LET’S SEE WHAT
YOU KNOW
19. It is a long chainlike molecule,
sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000
glucose molecules which contributes to the
gelling characteristics to cooked and cooled
starch mixtures.
A. amylopectin C. dextrin
B. amylose D. mucin
 LET’S SEE WHAT
YOU KNOW
20. This problem is usually
encountered when using acid or acid
ingredients such as lemon or vinegar.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
 LET’S SEE WHAT
YOU KNOW
21. This results when there is too
much liquid in relation to the starch.
A.scorching C. thinning of gel
B. skin formation D. weak gelling
 LET’S SEE WHAT
YOU KNOW
22. This problem can be reduced
by covering the container of the
starch gel with a waterproof cover.
A.scorching C. thinning of gel
B. skin formation D. weak gelling
 LET’S SEE WHAT
YOU KNOW
23.This can be avoided by temperature
control and constant stirring so the
starch granules do not settle at the
bottom of the cooking pan.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
 LET’S SEE WHAT
YOU KNOW
24. It can be stored in the
refrigerator for 2 or 3 days.
A.cooked pasta C. fresh pasta
B. dried pasta D. frozen pasta
 LET’S SEE WHAT
YOU KNOW
25. FIFO stands for
A.Fan In Fan On C. First In First
Out
B. First In Fight Out D. Fit In Fit
Out
 LET’S SEE WHAT
YOU KNOW
B. Give one risk in the preparation
and cooking of starch, cereal dishes
and other foods, and give some
guidelines pertaining to food safety.
Your answer will be rated using the
scoring rubric below:
 LET’S SEE WHAT
YOU KNOW
SCORE CRITERIA
4 Explains very clearly the complete guidelines to
consider pertaining to food safety related to the given
risk.
3 Explains clearly the complete guidelines to consider
pertaining to food safety related to the given risk.
2 Explains partially the guidelines to consider pertaining
to food safety related to the given risk.
1 Was not able to explain any guidelines to consider
pertaining to food safety related to the given risk.
LESSON 1:PREPARE EGG
DISHES
LEARNING OUTCOME 1:
PERFORM MISE EN PLACE
At the end of the lesson, you are expected to:
1. Identify tools, utensils and equipment needed in egg
preparation;
2. Clean, sanitize and prepare tools, utensils and
equipment needed in preparing egg dishes;
3. Identify egg components and its nutritive value; and
4. Identify and prepare ingredients according to
standard recipe.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
TOOLS
1. Channel Knife – a
small hand tool used
generally in decorative
works such as making
garnishes.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN TOOLS

2. Colander – a perforated
bowl of varying sizes made of
stainless steel, aluminum or
plastic, used to drain, wash or
cook ingredients from liquid.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN TOOLS

3. Offset Spatula – a broad-bladed

implement bent to keep the hand
off hot surfaces. It is used for
turning and lifting eggs, pan cakes,
and meats on griddles, grills, sheet
pans, and the likes and also used to
scrape and clean griddles.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN TOOLS

4. Pastry Brush – a small

implement used to brush
the surface of unbaked
pastries or cookies with egg
white, egg yolk or glaze.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN TOOLS

5. Rubber Spatula or Scraper – a

broad flexible plastic or rubber
scraper, that is rectangular in shape
with a curve on one side. It is used to
scrape off all the contents of bowls
and pans from the sides and fold in
beaten eggs in batter or whipped
cream.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN TOOLS

6. Sieve – a screen-type
mesh supported by a
round metal frame used
for sifting dry ingredients
like starch and flour.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN TOOLS

7. Spoons: solid, slotted and perforated

– large stainless spoons holding about 3
ounces used for mixing, stirring, and
serving. Slotted and perforated spoons
are large, long-handled spoons with
holes in the bowl used to remove larger
solid particles from liquids.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN TOOLS

8. Wire Whip or Whisk – a device

with loops of stainless-steel wire
fastened to a handle. It is used for
blending, mixing, whipping eggs or
batter, and for blending gravies,
sauces, and soups.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
UTENSILS
1. Egg Poacher – A miniature
Bain Marie with an upper dish
containing indentations each
sized to hold an egg or
contains separate device for
poaching.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
UTENSILS
2. Omelet Pan – a heavy-based
frying usually of cast iron or
copper, with rounded sloping
sides used exclusively for
omelets and never washed after
used but cleaned with absorbent
paper.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
UTENSILS
3. Measuring Cup- a
kitchen utensil used for
measuring liquid or bulk
solid cooking ingredients
such as flour and sugar.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
UTENSILS
4. Measuring Spoon- used to
measure an amount of an
ingredient, either liquid or dry,
when cooking. Measuring spoons
may be made of plastic, metal, and
other materials.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
UTENSILS
5. Saucepan- deep
cooking pan with a
handle used primarily
for cooking sauce.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
UTENSILS
6. Mixing Bowl - these
containers have smooth, rounded
interior surfaces with no creases
to retain some mixture and is
used for mixing ingredients.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
EQUIPMENT
1. Oven - a chamber
or compartment used
for cooking, baking,
heating, or drying.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
EQUIPMENT
2. Electric Mixer - A hand-held
mixer which usually comes with
various attachments including a
whisk attachment for whisking
cream, batters and egg whites,
and sugar.
TOOLS, UTENSILS AND
EQUIPMENT NEEDED IN
EGG PREPARATION
KITCHEN
EQUIPMENT
3. Refrigerator - a
kitchen appliance where
you store food at a cool
temperature.
CLEANING AND
SANITIZING TOOLS AND
EQUIPMENT
A cleaning program that is an overall
system should be prepared to organize all
your cleaning and sanitizing tasks. The
program should also help identify your
cleaning needs, set up a master cleaning
schedule, select the supplies and tools to
use, and train yourselves to make the best
of your skills.
CLEANING AND
SANITIZING TOOLS AND
EQUIPMENT
CLEANING SANITIZING
means reducing the
is the number of harmful
removal of microorganisms by
visible oil. using very hot water
or a chemical
sanitizing solution.
CLEANING AND
SANITIZING TOOLS AND
EQUIPMENT
To be effective, cleaning and
sanitizing must be two-step
process. Surfaces must first be
cleaned and rinsed before
being sanitized.
CLEANING AND
SANITIZING TOOLS AND
EQUIPMENT
There are many cleaning
products or agents and a variety
of equipment in the market.
Choose the best for your
workplace and follow
instructions in the label.
HERE ARE SOME POINTS
TO SUPPORT YOUR
WORKPLACE TRAINING:
1. Clean in a logical order.
2. Different cleaning tasks require
different methods. Getting things
wrong can cause damage to
surface, harm to yourself, and
spread bacteria and dirt.
HERE ARE SOME POINTS
TO SUPPORT YOUR
WORKPLACE TRAINING:
3. Many cleaning agents are
harmful. Their contact with
your skin or eyes or breathing
in the fumes can cause a
serious illness.
HERE ARE SOME POINTS
TO SUPPORT YOUR
WORKPLACE TRAINING:
4. Mixing one agent with
another can be very dangerous.
A chemical reaction can be set
up, or in some cases, produce
poisonous fumes.
WARE WASHING
WARE WASHING is the
process of washing and
sanitizing dishes, glassware,
flatware, and pots and pans
either manually or
mechanically.
WARE WASHING
MANUAL ware washing uses
a three-compartment sink and
is used primarily for pots and
pans. It may be used for dishes
and flatware in small
operations.
WARE WASHING
MECHANICAL ware washing
requires a dishwashing machine
capable of washing, rinsing, and
drying dishes, flatware, and glassware.
In large operations, heavy-duty pot and
pan washing machines have been
designed to remove cooked-on food.
MANUAL DISHWASHING
Procedure:
1. SCRAPE AND PRE-RINSE.
The purpose of this step is to keep
the wash water cleaner longer.
MANUAL DISHWASHING
2. WASH.
Use warm water at 1100F to
1200F and a good detergent.
Scrub well with a brush to
remove all traces of leftover and
grease.
MANUAL DISHWASHING
3. RINSE.
Use clean warm water to rinse
off detergent. Change the water
frequently, or use running
water with an overflow.
MANUAL DISHWASHING
4. SANITIZE.
Place utensils in rack and
immerse in hot water at 1700F
for thirty seconds. (A gas or
electric heating element is needed
to hold water at this temperature.)
MANUAL DISHWASHING
5. DRAIN AND AIR-DRY.
Do not towel-dry. This may
contaminate utensils.
MECHANICAL DISHWASHING
The steps in washing dishes by machine are
the same as in the manual methods. Except
that the machine does the washing, rinsing,
and sanitizing.
Procedure:
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray
will strike all surfaces.
3. Run machine for a full cycle.
MECHANICAL DISHWASHING
4. Set the sanitizing temperatures at
1800F for machine that sanitizes by
heat and at 1400F for machine that
sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do
not touch food-contact surfaces.
 Review of Learning Outcome 1
ACTIVITY # 1

A. Identify the following kitchen tools, utensils, and

equipment.
1. 2. 3.

4. 5.
 Review of Learning Outcome 1

PERFORMANCE #1
B. Clean and sanitize tools and
equipment in your own kitchen.
Have it videoed and sent it to my
messenger.
 Review of Learning Outcome 1

Your performance will be rated using the

scoring rubric below:
Follows correctly the procedures in cleaning and sanitizing tools
and equipment and performs the skill without supervision and
4
with initiative and adaptability to problem situations.
Follows correctly the procedures in cleaning and sanitizing tools
and equipment and performs the skill satisfactorily without
3
assistance or supervision.
Follows the procedures in cleaning and sanitizing tools and
equipment with minor errors and performs the skill satisfactorily
2
with some assistance and/or supervision.
Was not able to follow the procedures in cleaning and sanitizing
1
tools and equipment and performs the skill unsatisfactorily.
PHYSICAL
STRUCTURE
AND
COMPOSITIO
N OF EGGS
STRUCT
URE
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.
STRUCT
URE
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.
STRUCT
URE
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.
STRUCT
URE
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.
STRUCT
URE
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.
STRUCT
URE
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.
STRUCTU
RE
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.
STRUCTU
RE
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.
STRUCTU
RE
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 chalaza, the
fresher is the egg.
STRUCTU
RE
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.
STRUCTU
RE
5. GERMINAL DISC.
STRUCTU
RE
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.
 STRUCTU
RE
6. MEMBRANES.
STRUCTU
RE
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.
STRUCTU
RE
7. YOLK.
COMPOSITION
OF AN EGG
% % % % Fat % Ash
Water Protein
Whole 100 65.5 11.8 11.0 11.7
Egg
Albumen 58 88 11.0 0.2 0.8

Yolk 31 48 17.5 32.5 2.0

NUTRITIVE
VALUE OF EGGS
Eggs are 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 (unit) Whole Egg Egg White Egg Yolk

EGG Calories (kcal)

Protein (g)
72
6.3
17
3.6
55
2.7

NUTRIEN
Carbohydrate (g) 0.36 0.24 0.61
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5

T CHART Monounsaturated fat (g)

Polyunsaturated fat (g)
Saturated fat (g)
1.8
1
1.6
0
0
0
2
0.72
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
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
EGG
QUALITY
Egg quality has two general components:
shell quality (exterior quality)
and
interior egg quality.
Interior egg quality has direct bearing on the
functional properties of eggs while shell quality
has direct influence on microbiological 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.
EGG
SIZE
SEVERAL FACTORS INFLUENCE THE SIZE OF THE
EGG: breed, age of hen, weight, feed and environmental
factors.
Native chickens have much smaller eggs than commercial
breeds. Some commercial breeds have bigger eggs than others.
Of the same breed, new layers tend to have smaller eggs
compared to older hens. Pullets that are significantly
underweight at sexual maturity will also produce small eggs.
Better fed hens lay larger eggs than underfed ones. The
environmental factors that lead to smaller eggs are heat, stress
and overcrowding.
EGG SIZE
CLASSIFICATIO
N Size Jumbo Extra Large Mediu Small Peewee
large m

Weight of 840 756 672 588 504 420

12 eggs in
grams

Average
weight per 70 63 56 49 42 35
egg in
grams
 Quality
PHILIPPINE
A B C D
Factor
Moderately
STANDARD Shell
Clean Unbroken Clean Unbroken
Moderately stained
Unbroken Slightly stained
Unbroken May
OF QUALITY Normal shape Normal shape abnormal shape be abnormal
shape

FOR Depth of 0.3cm or

less Practically
Depth of 0.5cm or
less Practically
Depth of 1.0 cm
or less Depth of 1cm
CHICKEN Air Cell regular regular May be loose or
bubbly
May be loose or
bubbly
EGGS May be weak and
watery Small
Clear Firm Clear Clear
clots or spots
72 Haugh Reasonably Firm May be slightly may be present
Egg White 60 - 71 Haugh weak
units or Less than 31
higher units 31-59 haugh units Haugh units

Outline may be
well defined. May Outline may be
Outlined Outline fairly be slightly well defined.
defined Round well defined enlarged and May be enlarged
and firm Round and firm flattened. and flattened.
Egg Yolk
Free from Free from Practically free May have
defects defects from defects. May embryonic
have 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.
 ENHANCEMENT
ACTIVITY
A. Minute to Write It
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.
 ENHANCEMENT
ACTIVITY
B. Pictorial Report
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 below:
SCORE CRITERIA
Compiled pictures properly and illustrated the qualities of a fresh egg in terms of
5 egg size and grading in a very attractive manner.
Compiled pictures properly and illustrated the qualities of a fresh egg in terms of
4 egg size and grading in an attractive manner.
Compiled pictures properly and illustrated the qualities of a fresh egg in terms of
3 egg size and grading in a less attractive manner.
Compiled pictures properly and illustrated the qualities of a fresh egg in terms of
2 egg size and grading in a less attractive manner.
Improperly compiled pictures and was not able to illustrate the qualities of a fresh
1 egg in terms of egg size and grading in an orderly manner.