TLE COOKERY 10
Name of Learner: _________________________________ Grade: _______________________
Section: _________________________________________ Date: ________________________
TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION
Background Information for Learners
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.
Learning Competency with Code:
Perform mise en place
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Directions/Instructions
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Exercises/Activities
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Guide Questions (if necessary)
Rubric for Scoring (if necessary)
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Reflection
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References for Learners
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Answer Key
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Prepared by
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Name of Writer
Note: Practice Personal Hygiene Protocols at all times. Please include this in All Learning
Activity Sheets.
