TLE EXAM COVERAGE
Ways to Cook Eggs
LESSON 1
Egg is a poultry product from domesticated
female birds such as chicken, duck, quail, and goose,
which are intended for human consumption. Egg is a
versatile ingredient that can be cooked and served in
different ways. Below are some of the functions of an egg
1. It serves as a binding ingredient. It can bind several
ingredients together such as burger patties, meatballs,
and omelets. These ingredients will coagulate when
cooked.
2. It can be used as a thickener in soups, puddings, and
custards. When beaten egg yolks are heated, they will
thicken and hold the liquid in suspension, which will give
the cooked or baked product a perfect texture.
3. It is used for making dips and sauces like hollandaise
sauce and mayonnaise.
Nutritive Value of Eggs
The following are the nutritional contents found in eggs:
1. Omega-3 is a type of polyunsaturated or healthy fat
that helps protect the heart. It is commonly derived from
salmon, oils, and nuts, but it can also be found in eggs.
Hens that are fed with flaxseed lays eggs are abundant
sources of omega-3.
2. Choline is essential in the development of the human
brain, normal functioning of the liver, muscle movement,
nerve function, and maintenance of healthy metabolism.
It is a water-soluble nutrient that is related to the vitamin
B complex family.
3. Vitamins in eggs include the fat-soluble and watersoluble vitamins, except for vitamin C. Here are some of
the functions of vitamins:
a. Vitamin K helps blood clot.
b. Vitamin B complex promotes good appetite and helps
the body to produce the energy that it needs to function
well.
c. Vitamin A helps develop and maintain a normal
eyesight.
4. Minerals have different functions that the body needs.
Here are the following:
a. iodine is essential in the normal functioning of the
thyroid gland.
b. Phosphorus helps in the development of strong bones.
c. Selenium functions as an antioxidant.
d. Zinc helps in the healing of the wound.
e. Iron is essential in the normal circulation of the blood.
5. Cholesterol and lecithin are fat-like substances, which
are essential in the structure and function of all the cells
in the body.
1. Hard-boiled egg is cooked without removing
its cover or shell. The egg is submerged in
water and is brought to a boil for 10-15
minutes until its egg yolk and egg white are
already in solid form.
2. Soft-boiled egg is similar to a hard-boiled
egg. However, the boiling time is reduced to
7 minutes so that the white turns into a soft,
solid structure while keeping the yolk runny.
3. Scrambled egg is prepared by beating the egg
yolk and the egg white together. Then, salt is
added in the beaten egg. It may be hard
scrambled or soft scrambled, depending on
individual preference. Hard scrambled is
described as a fully cooked egg, whereas, soft
scrambled has a few soft and runny portions
of the beaten egg.
4. Omelet and frittata are scrambled eggs
topped with other ingredients like meat,
vegetables, or cheese. Frittata is typically
served open faced, whereas, omelet is folded
in half to cover the toppings.
5. Sunny side up is done by frying the egg on a
lightly greased pan without flipping it. Its yolk
is maintained in its bright round shape like a
bright sun showing up.
6. Poached egg is cooking the egg in water with
a temperature of 75°C. The egg white is
cooked until it is almost solidified while the
yolk remains as soft as a soft-boiled egg.
LESSON 2
Cereals provide health benefits to our body. Some of
these significant benefits are the following
1. It maintains and regulates the blood sugar level.
2. t reduces the risks of having coronary heart
diseases.
3. It prevents the occurrence of cancer, constipation,
and colon disorders through high fiber content that is
present in grains.
Aside from these, cereals also contain the following
nutrients:
1. Complex carbohydrates which provide ample
source of energy to the body
2. Proteins
3. An abundant supply of vitamins and minerals
4. Vitamin E and B vitamins such as thiamine,
riboflavin, and niacin
5. Minerals like calcium, iron, zinc, magnesium, and
phosphorus
Types of Cereals
1. Rice is a grain that belongs to oryza sativa or
oryza glaberrima species. It has more than
40,000 varieties all over the world and are
usually grown in tropical countries like the
Philippines. Due to its wide production in
Southeast Asian countries, rice became the
staple food in these countries.
Rice varies from place to place. The different
kinds of rice are regular long grain white rice,
Japanese rice, brown rice, jasmine rice, and
basmati rice. Rice is cooked through boiling
or steaming it until soft and cooked. Rice can
also be cooked differently like the famous
paella, porridge, jambalaya, and fried rice.
2. Corn or maize is a staple cereal in Africa and
Central America. It is a large grain plant that
has kernels. It provides the body with lots of
health benefits. It is rich in vitamins A, B, and
E. It has antioxidants that act as anticarcinogenic agents and prevents Alzheimer's
disease as well.
Some popular corn products are cornflakes,
corn flour, popcorn, and cornmeal. Corn can
be cooked through boiling, grilling, or
sautéing it with other food items, such as
vegetables and meats.
3. Wheat is a cereal that contains a big amount
of protein. It can be used as an ingredient in
baking cookies, cakes, breads, and pastries.
Moreover, wheat contains proteins; vitamin
B1, B2, B3, and vitamin E; calcium;
phosphorus; zinc; iron; and fiber. It is
common in European countries, New
Zealand, Australia, and North America.
4. Barley has a rich nutlike flavor. Its appearance
is similar to wheat berries, but with a lighter
color. t is also used for malt production. It is
processed as barley flour, which is used as an
ingredient in processed cereals and baby food.
Livestock also thrives in it as it can be used
5.
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for animal feed formulation. Moreover, barley
helps prevent obesity, diabetes, and heart
disease.
Sorghum is a versatile product that is grown
as a grain. Varieties of sorghum include red,
orange, bronze, tan, white, and black colored
grains. It is a gluten-free cereal grain that is a
good substitute for wheat, rye, and barley,
specifically for people who cannot eat food
with gluten. It is largely used in African and
Asian countries and is also considered as a
good animal feed.
Millet is a tiny, gluten-free cereal grain that
is filled with ample amount of vitamins and
minerals such as thiamine, riboflavin, niacin,
magnesium, calcium, phosphorus, and fiber.
Similar to sorghum, it is also a good
alternative for grains with gluten especially
for the consumption of people who are
sensitive to gluten. This cereal is most
commonly used in alcoholic beverages and
sometimes for birds or other animal feeds.
Oats are whole grain cereals which are
commonly eaten during breakfast. An
example of this is oatmeal porridge. Oats are
usually boiled in water and milk, or maybe
used as an ingredient in baking cookies,
granola bars, revel bars, and other baked
products. Calcium, magnesium, phosphorus,
iron, zinc, vitamin B1, and vitamin B5 are the
nutrients that people Can get from consuming
oats, They also contain fiber, carbohydrates,
protein, and antioxidants that are good for the
human body.
Rye is commonly cultivated in countries with
cold climate. It looks like wheat, bu it is
longer and more slender. It has a very high
fiber content that promotes weight loss
especially among people who suffer from
obesity. It is also used in making whisky,
vodka, and beer.
Quinoa contains a large amount of protein,
which promotes normal tissue growth in the
body. It is also a rich source of iron,
magnesium, vitamin E, potassium, and fiber.
It has a nutty and rich flavor that suits various
cooking types. It can be eaten as a side dish or
with other seasonings. It can be a good
substitute for rice and breakfast dishes, which
can be served with dried or mixed fruits.