all about eggs

1. COOKERY 10
LESSON 1: EGG COOKERY
Good afternoon!
Will start in 5 minutes!

2. EGG COOKERY
01

3. WHAT’S NEXT?
R B Q Z L A K D C
S C R A M B L E D
X N K J
Y O L K
A N H K D C
B O I L E D

4. Jumble Letters
M E U G R E N I
EGG WHITES, SUGAR,
CREAM OF TARTAR
N E F H E C L A L
EGGS, CONDENSED MIL,
EVAPORATED MILK, VANILLA
EXTRACT, CARAMELIZED
SUGAR
E E O L M T
INGREDIENTS:EGGS, SALT,
MILK, TOMATOES, HAM
CHEESE, OIL

5. Is cooking a necessary
skill that must be
learned?
Why?

6. Who among you knew
how to cook?
What do you feel when you cook?

7. Cooking
Cooking is one of the survival
skills that each one of us should
learn. We need to eat and be
nourished so that we will have
the energy to do our work.

8. WHAT IS AN EGG?
IT SERVES AS A
BINDING
INGREDIENT
IT CAN BE USED
AS THICKENERIN
SOUPS, PUDDING,
AND CUSTARD.
IT IS USED FOR
MAKING DEPS
AND SAUCES LIKE
HOLLANDAISE
SAUCE AND
MAYONAISE.
Is a poultry product from
domesticated female
chicken such as duck, quail,
and goose, which are
intended for human
consumption

9. NUTRITIVE VALUE OF EGGS
01
OMEGA 3
It is a type of
or healthy fat that helps
protects the heart.
03
VITAMINS
In eggs include fat-soluble
vitamins, except for vitamin c.
02
CHOLINE
Is essential in the development
of the human brain, normal
functioning of liver muscle
movement nerve function and
maintenance of healthy living
04
CHOLESTEROL/LECITHIN
Are fat like substances, which
are essential in the structure
and function of all the cells in
the body

10. 05- MINERALS
HELPS IN THE DEVELPOMENT
STRONG BONES
PHOSPHORUS
HELPS IN HEALING WOUND
ZINC
IS ESSENTIAL IN THE NORMAL
FUNCTIONING OF THE
THYROID GLAND.
IODINE
IS ESSENTIAL IN THE NORMAL
CIRCULATION OF BLOOD
IRON
FUNCTION AS AN ANTIOXIDANT
SELENIUM

12. WAYS TO COOK EGGS
EGGS
HARD BOILED
EGG
SCRAMBLED
EGG
POACHED
EGG
SOFT BOILED
EGG
SUNNY SIDE
UP
OMELET AND
FRITTATA

13. ACTIVITY
STEP 1
GET YOUR NOTEBOOK.
STEP 2
EXPLAIN HOW TO COOK THE
DIFFERENT WAYS OF
COOKING EGGS.
STEP 3
I WILL CHOOSE LATER A
VOLUNTEER TO EXPLAIN.
10 PTS IN RECITATION

14. HARD BOILED EGG

15. SOFT BOILED EGG

16. SCRAMBLED EGG

17. OMELET

18. SUNNY SIDE UP

19. POACHED EGG

20. Quiz review

21. Quiz Review:
Get ½ sheet of paper (crosswise). Answer only.
1. It is a poultry product from domesticated female chicken such as duck, quail, and goose,
which are intended for human consumption.
2. It is one of the survival skills that each one of us should learn.
3. It is a type of healthy fat that helps protects the heart.
4. This nutrient is a mineral that function as an antioxidant.
5. It is prepared by beating the egg yolk and egg white together. Then, frying on a lightly
greased pan.
6. It is done by cooking the egg in the water with a temperature of 75°C. The egg white is
cooked until it is almost solidified while the yolk remains soft as a soft boiled egg.
7. It is done by frying the egg on a lightly greased pan without flipping it.
8. It is an essential nutrient that helps in the normal functioning of the thyroid gland.
9. The egg cooked without removing its cover or shell. The egg is brought to a broiler for
10-15 minutes until egg yolk and white are already in solid form.
10. This are scrambled eggs with other ingredients like meat, vegetables or cheese.

22. Exchange paper

23. Answer:
1. It is a poultry product from domesticated female chicken such as duck, quail, and goose, which are intended for human
consumption.
- (EGG)
2. It is one of the survival skills that each one of us should learn.
- (COOKING)
3. It is a type of healthy fat that helps protects the heart.
- (OMEGA 3)
4. This nutrient is a mineral that function as an antioxidant.
- (SELENIUM)
5. It is prepared by beating the egg yolk and egg white together. Then, frying on a lightly greased pan.
- (SCRAMBLED EGG)
6. It is done by cooking the egg in the water with a temperature of 75°C. The egg white is cooked until it is almost solidified while the
yolk remains soft as a soft boiled egg.
- (POACHED EGG)
7. It is done by frying the egg on a lightly greased pan without flipping it.
- (SUNNY SIDE UP)
8. It is an essential nutrient that helps in the normal functioning of the thyroid gland.
- (IODINE)
9. The egg cooked without removing its cover or shell. The egg is brought to a broiler for 10-15 minutes until egg yolk and white are
already in solid form.
- (HARD- BOILED EGG)
10. This are scrambled eggs with other ingredients like meat, vegetables or cheese.
- (OMELET AND FRITTATA)

25. Safety tips to reduce
the risks of food
poisoning from egg
dishes

26. Similar to other perishable food items
like meat and poultry, eggs can be a
source pathogenic organisms, which
may lead to food poisoning.
One of the common bacteria present in eggs is salmonella.

27. Egg should be cook at a temperature of at
least 72°C.
Stored the eggs in the refrigerator for them
to last longer

28. Dishes with lightly cooked eggs as ingredient
should be consume immediately or should be
refrigerated to prevent the growth of
bacteria.

29. Methods to test the egg freshness
- Float test method
The egg is fresh
if its stays at the
bottom of with
its one side laid
flat at the
bottom.
The egg is few
weeks old if its
stands on one
end at the
bottom.
The egg is not
fresh if it floats
on the surface
of the water.

31. The shell of the egg is porous, which allow air
to penetrate into it. Fresh eggs has less air
that makes them sink at the bottom while old
eggs have more air that penetrates in the
shells and makes them buoyant.

32. Plate and sniff test method
Is used for cracked eggs.
This is best applied when the egg is cooked
without its shell.

33. It is fresh if he egg yolk has an intact
and bulky round shape and a bright
yellow orange color while the egg
white does not spread much when
placed on a plate.

34. The egg is older if the
egg yolk is quite
runny.

35. The egg is
rotten already
if it has a bad
smell when
cracked.

36. Review:
What are the methods that can be done to test the
freshness of an egg?
Give at least one safety tips to reduce the food
poisoning from egg dish.

37. Assignment: (individual) 1 whole
Research to find the answer to the following questions;
1. Are brown eggs more nutritious than egg whites?
2. Can the eggs bought at the supermarket ever hatch into chicks.
3. Does the color of the egg yolk indicates freshness.
4. What are the specialty eggs.
5. Create an egg recipe. Be sure to list all the ingredients and
procedure.
Bring 4 eggs and we will test the freshness in class. (by group)
- Container
- Plate
- Spoon and fork

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