CN ___ Name _________________________ Section __________ Date __________ Score _______
SUBJECT
ACTIVITY TITLE
: Technology and Livelihood Education 10
: BEFORE and NOW
ESSENTIAL QUESTION:
How can you make healthful, delicious, high-quality egg dishes that are essential for daily life?
BEFORE and NOW
Before, I thought…
Now, I come to realize…
Your answer will be graded according to the following criteria.
Writing (5points)
Detailed, well written paragraph, with correct
grammar and punctuation.
Content (5points)
Ideas and knowledge are strongly expressed.
Name ________________________ Section___________ Date __________ Score ________
SUBJECT
TYPE OF ACTIVITY
ACTIVITY TITLE
LEARNING TARGET/S
REFERENCE/S
: TLE 10
FORMATIVE ASSESSMENT # 1
: CONCEPT NOTES
: Components of Eggs
: I can identify the components of eggs.
: https://www.exploratorium.edu
SHELL Bumpy and grainy in texture and it is made almost entirely of calcium carbonate (CaCO3) crystals.
An eggshell is covered with as many as 17,000 tiny pores. The color of the eggshell has no effect on the
quality and nutrition of the egg.
INNER AND OUTER MEMBRANES Lying between the eggshell and egg white, these two transparent
protein membranes provide efficient defense against bacterial invasion. They’re made partly of keratin,
a protein that’s also in human hair, skin, and nails.
AIR CELL An air space forms when the contents of the egg cool and contract after the egg is laid. The air
cell usually rests between the outer and inner membranes at the egg’s larger end. The air cell grows
larger as an egg ages.
ALBUMEN The egg white is known as the albumen, which comes from albus, the Latin word for “white.”
Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main
components of the egg white in addition to water.
CHALAZAE Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg.
VITELLINE MEMBRANE The clear casing that encloses the yolk.
YOLK The yolk contains less water and more protein than the white, some fat, and most of the vitamins
and minerals of the egg. Yolk color ranges from just a hint of yellow to a magnificent deep orange,
according to the feed and breed of the hen.
Exercise: Identify the component of egg being described by each statement.
________________1. If you give these layers a tug, you’ll find they’re surprisingly strong.
________________2. It accounts for the crater you often see at the end of a hard-cooked egg.
________________3. The most nutritious part of the egg.
________________4. Like little anchors, they attach the yolk’s casing to the membrane lining the
eggshell.
________________5. Air and moisture can pass through its pores.
Copy the Bible verse from Deuteronomy 22: 6-7.
Name ________________________ Section___________ Date __________ Score ________
SUBJECT
TYPE OF ACTIVITY
ACTIVITY TITLE
LEARNING TARGET/S
REFERENCE/S
: TLE 10
FORMATIVE ASSESSMENT # 2
: CONCEPT NOTES
: Nutritive Value of Eggs
: I can identify the nutrients found in eggs.
: http://www.academia.edu
Eggs provide a significant amount of protein to one's diet, as well as various nutrients.
Chicken eggs are the most commonly eaten eggs, and are highly nutritious. They supply a large
amount of complete, high-quality protein (which contains all essential amino acids for humans), and provide
significant amounts of several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6,
vitamin B12, choline, iron, calcium, phosphorus and potassium.
One large chicken egg contains approximately 7 grams of protein. All of the egg's vitamin A, D and E
is in the yolk. A large egg yolk contains approximately 60 calories and the egg white contains about 15
calories. The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and
slightly less than half of the protein. It also contains all of the choline, and one yolk contains approximately
half of the recommended daily intake.
Choline is an important nutrient for development of the brain, and is said to be important for pregnant
and nursing women to ensure healthy fatal brain development. Recently, chicken eggs that are especially
high in Omega 3 fatty acids have come on the market.
People on a low-cholesterol diet may need to cut down on egg consumption, although most of the fat
in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein
(13%) and contains no cholesterol and little, if any, fat.
Because egg protein is of high quality, eggs are an alternative to lean meat, poultry, and fish. Count
one whole egg as 1/3 serving, and remember that egg yolks should be limited to four per week.
Exercise:
A. Write TRUE if the
statement is correct, if
otherwise, write FALSE.
________1. Egg is a must-eat food for pregnant women.
________2. Eggs are a lower-quality protein than poultry, beef, fish
and beans.
________3. All of the egg’s vitamins A, D, and E are found in the yolk.
________4. Most of the fat in egg is saturated.
________5. Egg yolks should be taken five times a week.
B. List down all the nutrients found in eggs.
Copy the Bible verse from 1 CORINTHIANS 10:31.
Name ________________________ Section___________ Date __________ Score ________
SUBJECT
TYPE OF ACTIVITY
ACTIVITY TITLE
LEARNING TARGET/S
REFERENCE/S
: TLE 10
FORMATIVE ASSESSMENT # 3
: CONCEPT NOTES
: Uses of Eggs in Cooking
: I can identify the uses of eggs in culinary.
: http://www.academia.edu
Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory
ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or without
oil, as simply or as elaborately as one’s inclination for the moment. It can be eaten anywhere. Aside from
the flavor which eggs add to many dishes, they also function in many ways.
Uses of Egg
1. Cooked and served “as is” - e.g. boiled egg, scrambled egg, poached egg, omelet
2. As emulsifier - Egg yolks are used as an emulsifier in mayonnaise to keep the oil from
separating out. The emulsifying agent in egg yolks is lecithin.
3. As binding, thickening agent, and gelling agents – As their proteins set, eggs bind ingredients
together giving strength and stability to meatloaves, casseroles and baked goods.
4. As foaming agent - Egg whites are superior foaming agents because egg whites have a low
air-to-liquid interfacial tension. Thus, when beaten or whipped the proteins become
denatured—that is, their structure unfolds.
5. As coloring agent – When exposed to heat, proteins in egg products participate
in the Maillard reaction, producing a desirable brown color. Egg yolk contains xanthophyll,
which has a yellow-orange pigment, contributing to the rich color of various foods.
6. As garnish - Hard boiled eggs are often sliced or diced and used to garnish dishes.
Exercise: Identify the following egg dish and the use or function of egg/s in it.
1.
2.
3.
Egg dish ___________________ Egg dish ___________________ Egg dish ___________________
Use/function _______________ Use/function _______________ Use/function _______________
4.
6.
Egg dish ___________________ 5.
Egg dish ___________________
Use/function _______________ Egg dish ___________________ Use/function _______________
Use/function _______________
Copy the Bible verse from Proverbs 22:29.
Name ________________________ Section___________ Date __________ Score ________
SUBJECT
TYPE OF ACTIVITY
ACTIVITY TITLE
LEARNING TARGET/S
REFERENCE/S
Name
: TLE 10
FORMATIVE ASSESSMENT # 4
: CONCEPT NOTES
: Variety of Egg Dishes
: I can describe the different egg dishes.
: http://www.academia.edu
Image
Description
Boiled egg
Includes boiling long enough for the yolk to solidify ("hard
boiled") or just long enough for the albumen
(egg white) to solidify ("soft boiled")
Coddled egg
In cooking, coddled eggs are eggs that are gently or
lightly cooked in water just below boiling temperature in
or out of the shell or other container. They can be
partially cooked, heavily cooked, or hardly cooked at all.
Omelette
A dish made from beaten eggs quickly cooked with butter
or oil, but not further stirred while cooking, in a frying
pan, sometimes folded around a filling such as cheese,
vegetables, meat (often ham), or some combination of
the above.
Poached egg
An egg that has been cooked by poaching, in simmering
liquid. The term is also applied to a method whereby the
egg is placed in a cup, suspended over simmering water,
using a special pan called an "egg-poacher".
Scrambled
eggs
A dish made from beaten egg whites and yolks of (usually
chicken eggs). Beaten eggs are put into a hot pot or pan
(usually greased) and stirred gently but frequently,
forming curds as they coagulate.
Sunny sideup
A sunny side-up is a cooked dish made from one or more
eggs which are removed from their shells and placed into
a pan, usually without breaking the yolk, and fried with
minimal accompaniment.
Copy the Bible verse from Ecclesiastes 3:13.
Let’s try this!
Identify the egg dish being referred to by each statement.
___________________1. a dish of eggs prepared by beating them with salt or
seasoning and then cooking and stirring gently
___________________2. an egg that is gently cooked whole in a small dish
that's placed in a hot water bath.
___________________3. an egg dropped from its shell and cooked in
simmering water for about five minutes
___________________4. a dish of beaten eggs cooked in a frying pan until
firm, often with a filling added while cooking, and usually served folded over
___________________5. fried on one side only
Copy the Bible verse from Ecclesiastes 3:13