The document provides instructions for various activities to learn about eggs, their composition and nutritional value, including drawing a circle, presenting talents using eggs, an egg hunt and cracking activity to identify egg parts, passing an egg while music plays, scrambled word games to test knowledge, and making a portfolio on egg grading. Students are reminded to follow safety and behavioral protocols during the activities.

1. Cookery 10
Anaflor Rose A. Rosete

2. Let us Sing and Dance for our LORD!

3. Things to Remember:
1.Observe health and safety protocols (
wear facemask and social distancing)
2. Do the activities honestly and timely.
3.Ask permission when going out or
going to comfort room.
4.Avoid unnecessary conversation.

4. What are your
expectations in
our subject?

5. Activity #1(Draw a Circle)
Direction: Draw a circle in the board using
single line. The one who will draw a near
perfect circle will receive a prize. Observe
our health protocol while doing the activity.

11. 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.

13. 1. . The egg‘s outer covering, the shell, accounts for about 9 to
12 % of its total weight depending on egg size.
2. . 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.
3. . Albumen, also called egg white, accounts for most
of an egg‘s liquid weight, about 67%.
4. . 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.
5. . This is the entrance of the latebra, the channel leading to
the center of the yolk.
6. . 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.
7. . the yellow to yellow- orange portion makes up about33%
of the liquid weight of the egg

15. 1. -are made up of chemical 'building blocks' called amino acids. Your
body uses amino acids to build and repair muscles and bones and to make
hormones and enzymes.
2. -The more calories a food has, the more energy it can provide to
your body.
3.
Vitamin A- helps form and maintain healthy teeth, bones, soft tissue, mucous
membranes, and skin.
Vitamin B- Complex- helps prevent infections and helps support or promote: cell
health,growth of red blood cells, energy levels,good eyesight,healthy brain function,good
digestion, and proper nerve function.
Vitamin D- is also known as the "sunshine vitamin," since it is made by the body
after being in the sun. Vitamin D helps the body absorb calcium. You need calcium for the
normal development and maintenance of healthy teeth and bones.
Vitamin E-is an antioxidant also known as tocopherol. It helps the body form red
blood cells and use vitamin K.

16. 4.
Phosphorus-helps filter out waste in the kidneys and plays an
essential role in how the body stores and uses energy.
Zinc- helps your immune system and metabolism function
Folate – important for the prevention of birth defects and heart
disease for the elderly
5. -help prevent heart
disease and stroke, may help control lupus, eczema, and
rheumatoid arthritis, and may play protective roles in cancer
and other conditions.
6. – reduces cataracts

17. Is it good to consume many eggs every day?

18. Activity #5(TalentEgg)
(Group Activity)
Direction: Think of the presentation
where you can show your mastery of
our lesson, you can make a Jingle,
Poster, Collage, Spoken Poetry, Poem,
Slogan and other like. I will give you 5
minutes to prepare.

19. Criteria Weight Score
1.Content
2.Creativity
3.Discipline
4.Presentation
5
5
5
5
Total 20
Rubric

20. Activity # 6(Easter Egg Hunting and Cracking)
(Group Activity)
Direction: Find the eggs hidden inside the
classroom, when you find it, crack it and identify
the parts. Always observe our health protocol.
1. Yolk
2. Thick albumen
3. Thin Albumen
4. Chalaza
5. Germinal Disk

21. Activity #7(Pass the Egg)
Direction: Pass the egg while the
music is playing and stop passing it
when the music stops, the one who
hold the egg will share knowledge
he/she learned today. Please observe
our health protocol.

22. Activity #8(Answer Me)
A. Direction: Identify the egg
composition and nutritional value by
arranging the scrambled letters.
Write your answer in the activity
sheet.

23. Directions: Make a Portfolio/
Compilation of pictures with
illustration showing the
qualities of a fresh egg in
terms of egg size and grading.