This document provides information about eggs and their uses in culinary arts. It discusses the three main parts of an egg, the various uses of eggs in cooking, and factors to consider when evaluating and presenting egg dishes. The document is a lesson plan intended to teach students about the composition and nutritional value of eggs, as well as how to properly store, grade, and cook eggs.
3. Learning Objectives
3.
Determine the nutritive value provided
by eggs.
Identify the components of an egg.
2.
Enumerate the uses of eggs in
culinary arts.
1.
4. EGGS
EGGS are poultry products that came from
domesticated chickens, ducks, and quails among
others which are produced as foods for human
consumption.
- The most popular and widely consumed eggs are
the CHICKEN EGGS.
- Eggs is a versatile and inexpensive ingredients.
5. USES OF EGGS IN CULINARY ARTS
It acts as an emulsifier.
It serves as a liaison (binding agent) in soups
and sauces.
It is used as a medium for creating smooth
texture for soups and sauces.
It is used in clarifying liquids, such as
consommes.
6. USES OF EGGS IN CULINARY ARTS
It holds the breading together and makes it
adhere to the products.
It thickens custards and puddings.
The whipped egg white leavens batters and
souffles.
It serves as a wash for baked products to
produced a shiny, golden brown crust.
8. The 3 main parts of the EGG
1. YOLK – it is the yellow or orange portion
found in the center of the egg. It constitutes
approximately 31% of the whole weight of an
egg. It contains latebra , which means the
center to the germ where the development of
the thick begins.
9. The 3 main parts of the EGG
2. WHITE – it is also called albumen. It
constitutes approximately 58% of the weight
of an egg.
10. The 3 main parts of the EGG
3. EGGSHELL- It is made up of calcium
carbonate, which serves as a protective
covering of an egg to maintain its freshness.
It constitutes 11% of an average size of egg.
11. Nutritive importances of an egg
1.It is a source of protein.
2.It contains appreciable amount of minerals,
especifically iron and phosphorus.
3.It contains vitamins A, B (specifically thiamin,
riboflavin and niacin), and D.
4.It contains oleic or omega-9, which is an
unsaturated fat.
12. Nature activities binder infographics
The egg white is high in protein. It toughens when
overcooked, just like meat and poultry. It
coagulates at a temperature of 60°C TO 65°C.
The egg yolk is rich in fat. However, it becomes hard and
chalky when it is overcooked. It should be cooked in slow
rate with moderate heat at a temperature between 65°C
and 70°C.
In cooking eggs, the water temperature should not
exceed to 70°C while taking consideration of the rate of
cooking including the intensity of heat applied.
14. Learning Objectives
3.
Determine the aspects to be considered in
grading eggs to be purchased.
Recognize the importance of grading
eggs.
2.
Identify the market forms of eggs.
1.
15. MARKET FORMS OF EGGS
1. A fresh egg does not undergo any process. It
is common and is marketed easily and widely.
2. A fertilized egg is eaten boiled with particially
developed chick.
a. Balut – is an 18 day fertilized duck egg,
which has been hard boiled.
b. Penoy – is usually 14 day unfertilized duck
egg, which has been hard boiled.
16. MARKET FORMS OF EGGS
3. A preserved egg undergone one of the
methods of food preservation.
a. Salted egg – is prepared by submerging it in
boiled saturated salt solution for 12 to 19
days then hard boiled.
b. Century egg – is done by preserving it in a
mixture of salt, lime, clay and ash. It is
wrapped in rice hulls for 4-5 weeks or even
months.
17. GRADING OF CHICKEN EGGS
1. Eggshell color: Eggs are classified into white,
brown or mixed
2. Weight classes: Eggs are graded according to
their weight.
SIZES WEIGHT
XL 62 grams or more
L 55 to 61 grams
M 48 to 54 grams
S 41 to 47 grams
Pewee or very small Less than 41 grams
18. GRADING OF CHICKEN EGGS
3. Quality:
QUALITY
FACTOR
A B C D
SHELL • Clean
• Unbroken
• Normal
shape
• Clean
• Unbroken
• Normal
shape
• Moderatel
y stained
• Unbroken
• Slightly
abnormal
in shape
• Moderately
stained
• Unbroken
• Abnormal in
shape
AIR CELL • 1/10 cm or
less in
depth
• Practically
regular
• ½ cm or
less in
depth
• Practically
regular
• 1 cm or
less in
depth
• May be
loose or
bubbly
• May be
over 1 cm
in depth
• May be
loose or
bubbly
19. QUALITY
FACTOR
A B C D
WHITE • Clear
• Firm
• Clear
• May be
reasonably
firm
• Clear
• May be
slightly weak
• May be weak
and watery
• Small clots or
spots may be
present
YOLK • Outline
defined
• Round
and firm
• Free from
defects
• Outline
may be
fairly well
defined
• Round and
firm
• Free from
defects
• Outline may
be well
defined
• May be
slightly
enlarged and
flattened
• Practically
free from
defects with
slightly
embryonic
development
• Outline may
be well
defined
• May be
enlarged and
flattened
• May clearly
show visible
embryonic
development
and show
other serious
defects
20. STORING EGGS
1. Eggs should be stored at a temperature of
36°F(2°C) in refrigerators. Fresh eggs have a shelf
life of several weeks with little loss of quality.
2. Store the eggs away from strong-smelling food
since eggs can be absorb odors through their shell.
3. Avoid removing the eggs from the original carton or
package when placing them inside the refrigerator.
4. The narrow pointed end of eggs should be stored
down.
22. Learning Objectives
Determine the aspects to consider in
evaluating egg dishes.
2.
State the factors in presenting egg
dishes and apply them when preparing
the dishes in the laboratory
1.
23. FACTORS TO CONSIDER IN
PRESENTING EGG DISHES
1. Plate. Make sure the plate to be used is clean.
Consider the portion size and accompaniments
of the egg dish.
2. Garnish. Ingredients such as a dash of herb,
vegetable or spice can be used as a garnish. A
sauce can also be placed.
3. Side dish. The side dish accompanies the egg
dish on the plate.
24. ASPECTS TO CONSIDER IN
EVALUATING EGG DISHES
1. Appearance. The egg yolk should be bright
yellow and not faded when cooked. The white
on the other hand, should opaque with no
indication of greening.
2. Food texture. The dish should not have visible
fat or oil.
3. Overall dish flavor. Seasonings and flavorings
added to the egg dish should compliment with
the overall flavor of the dish.
25. Nature activities binder infographics
Mars
Despite being red,
Mars is a cold place
Venus
Venus has a beautiful
name
Saturn
Saturn is a gas giant
with rings
26. Nature activities binder infographics
Mo
n
Tue
We
d
Thu Fri Sat Sun
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
History exam
Despite being red, Mars is
a cold place
Maths exam
Venus has a beautiful
name, but it’s hot
English exam
Neptune is very far from
the Sun
January 2022
27. Nature activities binder infographics
Science
Exercises 1, 2 and 3
07.12
Maths
Exercises 5 and 7
10.12
Language
Read a book
16.12
History
Text exercises
18.12
Homework
28. Nature activities binder infographics
1st semester
Sep Oct Nov Dec Jan Feb Mar
Art collage
English text
Maths
1, 2 science
29. Nature activities binder infographics
Mon Tue Wed Thu Fri
09:00 Jupiter is a
big planet
Uranus is an
ice giant
10:00 Pluto is a
dwarf planet
11:00 Saturn has
rings
Mercury is a
small planet
Venus is a
hot planet
12:00 Earth is
where we live
Neptune is a
blue planet
30. Nature activities binder infographics
Play
Breakfast
Wake up School Coffee
6:00-9:00 Hrs
Mars
Saturn
Venus
Mercury
10:00-13:00
Hrs
Mercury
Jupiter
Neptune
Mars
14:00-17:00
Hrs
Earth
Saturn
Venus
Neptune
31. Nature activities binder infographics
Follow the link in the graph to
modify its data and then paste the
new one here. For more info, click
here
Exercises
Venus is the second planet
from the Sun
55%
Exams
Earth is the third planet from
the Sun
25%
Free time
Despite being red, Mars is a
cold place
20%
34. Nature activities binder infographics
Goals
Mars is actually a cold
place and Venus has a
beautiful name
Ideas
Saturn is a gas giant
and the only planet
with rings
Task
Do exercise
Morning
Venus is a hot planet
Afternoon
Mars is a cold place
Evening
Mercury is very small
35. Nature activities binder infographics
Earth is the third planet from the Sun. This is the only
planet that harbors life
Despite being red, Mars is a cold place full of
iron oxide dust
Mercury is the closest planet to the Sun and
the smallest one
Neptune is the farthest planet from the Sun and also
the fourth-largest one
Venus has a beautiful name and it is the
second planet from the Sun
Monday
Wednesday
Tuesday
Thursday
Friday
36. Nature activities binder infographics
Subject Progress
Scienc
e
65%
English 53%
Art 86%
Maths 42%
37. Nature activities binder infographics
Mon Tue Wed Thu Fri
9 - 12
Saturn has
several rings
Earth is where
we all live
12 - 17
Uranus is an
ice giant
Mars is a very
cold place
Pluto is now a
dwarf planet
17 - 22
Jupiter is the
biggest planet
Venus is a
hot planet
Remember :
● Uranus
● Neptune
● Mars
● Venus
38. Nature activities binder infographics
Goals 1st term 2nd term Achieved
?
Do homework
Neptune is very far from
the Sun
Earth is the third planet
from the Sun
Class participation
Mercury is the
smallest planet
Saturn is is a gas giant
and has several rings
Pass tests
Venus has a
beautiful name
Neptune is very far
from the Sun
39. Nature activities binder infographics
Notes:
Mercury is the
smallest planet of
them all
Task 01
Venus is the second planet from the Sun
Task 02
Despite being red, Mars is actually a cold place
Task 03
Neptune is the farthest planet from the Sun
40. Nature activities binder infographics
Language
Earth is the third planet
from the Sun
3/5
English
Venus is the second
planet from the Sun
4/5
Art
Neptune is very far
from the Sun
5/5
Maths
Saturn is the only
planet with rings
1/5
42. S M T W T F S
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30
Nature activities binder infographics
11-12
No
School
Saturn is a gas
giant and has
several rings
29-30
Holidays
Neptune is the
farthest planet from
the Sun
September 2022
43. Don’t forget
Neptune is the farthest planet
from the Sun
Saturn is a gas giant and has
several rings
Nature activities binder infographics
Goals
To do list
Priorities
Jupiter is a gas giant and also
the biggest planet
1. Venus is the
second planet
from the Sun
2. Despite being
red, Mars is
very cold
3. Neptune is the
farthest planet
from the Sun
Go shopping
44. Nature activities binder infographics
Sep Oct Nov Dec Jan Feb Mar Apr May
Task 01
Task 02
Task 03
Task 04
Task 05
45. Nature activities binder infographics
First
week
4-10
Third
week
18-24
Second
week
11-17
Fourth
week
25-31
Subject:
Jan-2022
Maths
Science
Art
46. Nature activities binder infographics
Mon Tue Wed Thu Fri
Activitie
s
Mercury is the
closest planet
to the Sun
Venus is the
second planet
from the Sun
Despite being
red, Mars is a
cold place
48. 10:00
Have a
breakfast with
Mary and John
Nature activities binder infographics
On saturday
12:00
Take a walk
with Susan
and John
16:30
Watch a movie
with my mum
and my sister
18:00
Have a
conversation
with Anne
Important:
Venus has a beautiful name and is the second planet from the Sun
49. Nature activities binder infographics
Mon
Earth is the
third planet from
the Sun
Neptune is very
far from the Sun
Tue
Saturn is the
only planet with
rings
Mercury is the
closest planet
to the Sun
Venus is the
second planet
from the Sun
Wed
Pluto is so small
it’s considered a
dwarf planet
Thu
The Sun is the
star we all orbit
around
Earth is the
third planet from
the Sun
Fri
Venus is the
second planet
from the Sun
50. Nature activities binder infographics
08:00 Wake up
09:00
10:00
11:00
12:00
13:00
Schedule
Priority
Perform all reports
Notes
Mars is actually a
cold place
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