Devocion pppt q3_w4 v3

COOKERY 12
EVANGELINE T. DEVOCION
Cookery 12
Prepare Egg Dishes
Quarter 3- Activity Sheet No. 4

Prepare Egg Dish
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Identify the egg components
and its nutritive value
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Give the standards of
grading the quality of eggs
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Appreciate the importance of eggs
and its nutritive value
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LET’S BE INFORMED
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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 eggs fist line of defense against bacterial
contamination.
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Air Cell
This is the empty space between
the white and the shell at the large end
of the egg which is barely existent in
newly laid egg.
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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.
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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.
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Germinal disc
This is the entrance of the latebra, the
channel leading to the center of the
yolk.
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Membranes
There are two kinds of membranes, one
just under the shell and the other
covering the yolk.
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Yolk
-also known as the vitellus
-is the nutrient-bearing portion of the egg
whose primary function is to supply food
for the development of the embryo.
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COMPOSITION OF AN EGG
% % 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
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Egg is ended 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.
NUTRITIVE VALUE OF EGG
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Except for mother’s milk, egg provides the
best protein naturally available.
Egg protein is often used as a reference
standard for biological values of their proteins.
NUTRITIVE VALUE OF EGG
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EGG NUTRIENT CHART
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Nutrient Unit Whole Egg Egg White Egg Yolk
Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrates (g) 0.36 0.24 0.61
Carbohydrate (g) 0.36 0.24 0.61
Total fat 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
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 B6 (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 has due general components:
a. exterior quality and
b. interior egg quality
has direct bearing on the functional
properties of the eggs
while shell quality has direct influence
on microbiological quality.
EGG QUALITY
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 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 GRADING
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Several factors influence the size of the eggs:
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.
EGG SIZE
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EGG SIZE CLASSIFICATION
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Size Jumbo 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

PHILIPPINE STANDARD FOR QUALITY FOR
CHICKEN EGGS
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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
Maybe loose or bubbly
Depth of 1 cm
Maybe loose or bubbly
Egg White Clear
Firm
72 Haugh units
Or higher
Clear
Reasonably Firm
60-71 Haugh units
Or higher
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
Outlined fairly well
defined
Round and Firm
Free from defects
Outline may be well defined.
Maybe slightly enlarged and
flattened
Practically free from defects.
May have embryonic
development
Outline may be well defined.
Maybe enlarged and flattened.
May have embryonic development

Test A.
Directions:
Identify the egg components of the given
picture by writing your correct answer on
the space provided.
ACTIVITY 1 “ KNOW ME BETTER”
COOKERY 12

_______1.
A. Egg shell B. Egg yolk C. Egg white
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_______1.
A.Egg shell B. Egg yolk C. Egg white
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_______2.
A.Egg shell B. Egg yolk C. Egg white
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_______3.
A. Chalaza B. Air cell C. Albumen
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_______4.
A. Chalaza B. Air cell C. Egg yolk
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_______5.
A. Egg yolk B. germinal disc C. chalaza
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Test B
Directions: The following are words of
nutritive values that you can get from
eating eggs, arrange the jumbled letters to
find the correct words and write it on the
space provided.

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1. UNIELMSE
2. FELTOA
3. EIRPONT
4. NOHICEL
5. MAINVTI 12 B
1. SELENIUM
2. FOLATE
3. PROTEIN
4. CHOLINE
5. VITAMIN B 12

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ACTIVITY 2: “GRADE ME“
Directions:
You were hired by a poultry company to grade
the quality of eggs produced by their hens. You
were given six eggs to be graded following the size
standard they are using. Write your answers on
the space provided.

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F
A.___________________ B._____________________ C. _________________
D. __________________ E. _____________________ F. __________________

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F
A. PEEWEE 42G B. SMALL 42-49G C. MEDIUM 49-56 G
D. LARGE 56-63G E. EXTRA LARGE 63-70G F. JUMBO 70+G

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ACTIVITY 3:
THUMBS UP THUMBS DOWN
Directions:
Read the information carefully, encircle the
thumbs up if the statement is correct and
thumbs down if it is not.

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1. Eggs are pact with nutrients such as
vitamins, minerals, and amino acids.

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2. There are several factors that influence the
size of the eggs such as: the breed, age of hen,
weight and feed and environmental factors.

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size of the eggs such as the breed, age of hen,

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size of the eggs such the breed, age of hen,

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3. 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.

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4. Seventy-four (74) percent of the eggshell is
made up of calcium oxide which serves as
protection against infectious bacteria and
other pathogens

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4. Seventy-four (74) percent of the eggshell is
made up of calcium oxide which serves as
protection against infectious bacteria and
other pathogens.

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Let’s process what you have learned today
Write a sentence that sum up today’s lesson using the letter of
the alphabet TVL. Use the space provided.
T_________________________________________________
V_________________________________________________
L________________________________________________________________________________________

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APPLICATION:
Now that you have read the information
about egg and its nutritive value, how
are you going to apply the lesson learned
to help your family meet the nutrients
they need?

COOKERY 12
ALWAYS REMEMBER:
“Cleanliness is the only
medicine to all
diseases”

Devocion pppt q3_w4 v3

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