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LAS 1.pptx Cookery 10 Quarter 1 Lesson 10
- 1. Technology and Livelihood Education COOKERY10 Maam’ Lorlie Topular Busmente TLE Teacher
- 2. Quarter 1 Lesson 1.Prepare Egg Dishes (ED)
- 3. Eggs are verygood source of inexpensive, high-quality protein. I. INTRODUCTORY CONCEPT It has a unique properties that can help bind ingredients, give volume to batter, thicken a sauce, provides flavour and give a nice glaze to a certain dishes.
- 4. Learning Objectives: Perform Miseen Place - TLE_HECK9- 12ED-Ia-1 1.Identify an egg’s components and its nutritive value; 2.Identify and prepare ingredients according to standards recipes. II. LEARNING SKILLS FROM THE MELCs
- 5. III. ACTIVITIES Activity 1.Reading Information: Direction: Read and understand the Lesson Information.
- 6. Physical Structure and Compositionof 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.
- 7. Egg Structure 1.Shell. 2.Air cell 3.Albumen/Eggwhite. 4.Chalaza. 5.Germinal Disc. 6.Membranes. 7.Yolk.
- 8. Egg Structure - Shell The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size. 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.
- 9. Egg Structure - AirCell 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.
- 10. Egg Structure - Albumen/EggWhite 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. 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. The inner thick white (chalaziferous 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.
- 11. Egg Structure -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.
- 12. Egg Structure -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.
- 13. Egg Structure -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.
- 14. Egg Structure -Yolks 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.
- 15. Composition of anEgg % % Water % Protein % Fat % Ash Whole Egg 100 65.5 11.8 11.0 11.7 Albumen 58 88 11.0 0.2 0.8 Yolk 31 48 17.5 32.5 2.0
- 16. Nutritive Value ofEgg 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.
- 17. Egg Nutrient Chart NutrientContent of a Large Egg Nutrient Whole Egg Egg White Egg Yolk Calories (kcal) 72 17 55 Protein (g) 6.3 3.6 2.7 Carbohydrate (g) 0.36 0.24 0.61 Total fat (g) 4.8 0.06 4.5 Monounsaturated fat (g) 1.8 0 2 Polyunsaturated fat (g) 1 0 0.72 Saturated fat (g) 1.6 0 1.6 Trans fat (g) 0.02 0 0.02
- 18. Egg Nutrient Chart NutrientContent of a Large Egg Nutrient Whole Egg Egg White Egg Yolk 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
- 19. Egg Nutrient Chart NutrientContent of a Large Egg Nutrient Whole Egg Egg White Egg Yolk 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
- 20. Egg quality Egg qualityhas 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.
- 21. Egg Grading Gradingis 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.
- 22. Egg Size Severalfactors 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. The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large and Extra Large are the sizes commonly available.
- 23. Egg Size Classification SizeJumbo Extra Large Large Medium Small Peewee Weight of 12 eggs in grams 840 756 672 588 504 420 Average weight per egg in grams 70 63 56 49 42 35
- 24. Philippine Standard ofQuality for Chicken Eggs Quality Factor A B C D Shell Clean Unbroken Normal shape Clean Unbroken Normal shape Moderately stained Unbroken Slightly abnormal shape Moderately stained Unbroken May be abnormal shape Air Cell Depth of 0.3 cm or less Practically regular Depth of 0.5 cm or less Practically regular Depth of 1.0 cm or less May be loose or bubbly Depth of 1 cm May be loose or bubbly Egg White Clear Firm 72 Haugh units or higher Clear Reasonably Firm 60-71 Haugh units Clear May be slightly weak 31-59 Haugh units May be weak and watery Small clots or spots may be present Less than 31 Haugh units Egg Yolk Outlined defined Round and firm Free from defects Outline fairly well defined Round and firm Free from defects Outline may be well defined. May be slightly enlarged and flattened. Practically free from defects. May have embryonic development Outline may be well defined. May be enlarged and flattened. May have embryonic 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.
- 25. Activity 2. EnhancementActivity Pictorial Report Directions: Make a pictorial report with illustration showing the qualities of a fresh egg in terms of egg size and grading. Find out the Scoring Rubric at part IV. Your output will be rated using the given rubric.
- 26. Rubric for PictorialReport Score Criteria 5 Compiled pictures properly and illustrate the qualities of a fresh egg in terms of egg size and grading in a very attractive manner. 4 Compiled pictures properly and illustrate the qualities of a fresh egg in terms of egg size and grading in an attractive manner. 3 Compiled pictures properly and illustrate the qualities of a fresh egg in terms of egg size and grading in a less attractive manner. 2 Compiled pictures properly and illustrate the qualities of a fresh egg in terms of egg size and grading in a less attractive manner. 1 Improperly compiled pictures but were not able to illustrate the qualities of a fresh egg in terms of egg size and grading in disorderly manner.
- 27. Activity 3. WhatI Have Learned? Self-Check! True or False: Write True if the statement is correct and False if it is not correct. ____________ 1. Shell is the egg’s outer covering. ____________ 2. Yolk portion makes up about 33% of the liquid weight of an egg. ____________ 3. Eggs provide the best source of protein. ____________ 4. Eggs sizes are jumbo, extra-large, large, medium, small and peewee. ____________ 5. The unit describing egg freshness, based on the thickness of the albumen is called Haugh Unit.
- 28. V. ANSWER KEY Activity3. What I Have Learned? Self- Check! 1.True 2. True 3. True 4. True 5. True
- 29. VI. REFERENCES 1.Department ofEducation Republic of the PhilippinesTechnical-Vocational- Livelihood Home EconomicsTeacher’s Guide Module 2 of 2 2. Department of Education Republic of the Philippine Technical-Vocational- Livelihood Home Economics Cookery Manual Module 2 of 2
- 30. TLE – Cookery10 Quarter 1 – LAS 1 Perform Mise en Place Parallel Test Name of Student: __________________Grade Level & Section: ___________Date:_________ I. Multiple Choice: Write the letter of the correct answer from the given choices on each items. __________ 1. 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 disk d. Yolk ___________2. This is the entrance of the latebra, the channel leading to the center of the yolk. a. air cell c. membranes b. germinal disk d. yolk
- 31. ____________________ 3. Itis the yellow to yellow -orange portion which makes up to about 33% of the liquid weight of the egg? a. albumin c. shell b. chalaza d. yolk __________ 4. The ropey strands of egg white at both sides of the egg. a. air cell c. membranes b. chalaza d. shell __________ 5. How many unit of calories found in a whole egg? a. 72 c. 76 b. 74 d. 78 II. Enumeration: 6-10: List down the factors that influence the size of an egg.
- 32. Key to Correction: a.Multiple Choice 1. c 2. b 3. d 4. b 5. a a. Enumeration Factors influence the size of an egg are the following; 1. Breed 2. Age of hen 3. Weight 4. Feed 5. Environmental factors