TLE- COOKERY

Grade 10/Q1 WK 3-4

Market Forms of Eggs

 TABLE OF CONTENTS

Page
Copyright Notice …………………………………………………..……... ii
…..….
Preface …………………………………………………………………... iii
…….…
Acknowledgement……………………………………………………. ……. iv
…...
Table of Contents……………………………………………………….……. v
…
Title 1
Page………………………………………………………………………….
Introduction 2
……………………………………………………………………….
Learning Objectives
Pretest…………………………………………………………………. 3
………….
Lesson
Proper…………………………………………………………………….
4-5
Review………………………………………………………………………….
Discussion…………………………………………………... 6-8
……………
Enrichment ……………………………………………………….
……………
Activity 8
1……………………………………………………………………
Assessment 1……………………………………………... 9
………………
Activity 9
2……………………………………………………………………
Assessment 2………………………………………………... 9-10
……………
Activity 10
3……………………………………………………………………
Assessment 3……………………………………………... 10-11
………………
Generalization 11
……………………………………………………………………
Application ………………………………………………………………. 11-12
………
Post-Assessment …………………... 12-13
……………………………………………
Additional Activities………………………………………………. 13
………………
Answer 14
Key………………………………………………………………………..
Reference Sheet…………………………………………………...……. 15
…….…

TLE- COOKERY
Grade 10/Q1 WK 2

Market Forms of Eggs

 MARITESS LUCIA L. BALUYOT
Developer

What I Need to Know

Eggs are produced commercially in farms with a few hundred laying chickens,
or in large laying complexes with thousands of layers. Small and micro-sized
backyard poultry either in small poultry cages or as free range chicken are also
producing eggs. Egg is indeed a convenient food for any meal in and out of the
house.

Learning Objective:
After accomplishing this module, you are expected to:
  Identify the market forms of eggs
 Identify the different kinds of edible eggs

What I Know

Before starting with the lesson, try to find out how much you know about the
market forms of eggs by answering the pretest. This is to determine if you are
familiar to egg’s component and its nutritive value. Answer each question below with
the best of your ability. Do the best you can.
If you got 10 correct answer Congratulations! Skip the module.
If you got 9 below correct answer. Proceed with the module for further understanding
of the lesson

Pretest.
Identification. Read the statement carefully and identify the word/s described in
the sentence. Write your answer on your answer sheet.
___________________1. This market forms of egg is usually bought individually, by
dozen or in trays.
___________________2. Another market forms of egg that is available in the
supermarkets that has extra yolks or white. These are pasteurized and must be
thawed before use.
___________________3. This market forms of egg is seldom used. This is available
in powdered form and used for preparing meringue.
___________________4.What is the most common kind of eggs available on the
table?
___________________5. A kind of egg that is similar to chicken egg but smaller and
have brownish dots on the shell.
___________________6. This kind of egg have higher amount of fats and proteins.It
is slightly larger than chicken eggs
___________________7. The egg produced by a smaller variety of hens and it is
also smaller than chicken egg.
___________________8. A kind of egg that doulbles the size of the chicken egg.
___________________9. Another kind of egg that is similar to duck eggs but
creamier due to thick yellow and egg-white.
___________________10. This is the largest bird’s egg in the planet.

What’s In?
You have learned from the previous lesson about the composition and
nutrient value of an egg. Let us see if you kind still remember it.

Multiple chioce. Read the statement carefully about the composition and nutritive
value of an egg. Write your answer on a separate sheet of paper.

1. It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size.
A. Chalaza C. Germinal disc
B. Shell D. Yolk
2. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Germinal disc
B. Shell D. Yolk
3. It is the yellow to yellow - orange portion which makes up to about 33% of the
liquid weight of the egg.
 A. Chalaza C. Germinal disc
B. Shell D. Yolk
4. It is one of the natures complete food.
A. Meat C. Egg
B. Malunggay D. Chicken
5. Which of the following nutrients is the most available in egg.
A. Carbohydrates C. Fats
B. Zinc D. Protein
6. Egg is indeed one of the best food that gives a lot of nutrients. Which of this
nutrients is not found in an egg?
A. Vitamin A C. Vitamin B
B. Vitamin C D. vitamin D
7. The following nutrient are found in an egg. Which of these is the least nutrients in
the egg?
A. Folate B. Trans fat
C. Vitamin E D. Phosphorous

8. The unit for describing the egg freshness, based on the thickness of the albumen
is called___.
A. Quality C. Haugh
B. Sizes D. Weight

9. An egg that is weighing about 70 grams each is classified as:

A. Jumbo C. Extra Large
B. Large D. Medium
10. The following are the characteristics of fresh eggs. Which of these is not?
A. Free from deffects like cracks
B. Has smooth and shiny shells
C. The egg white is thick not runny
D. Egg sinks in when soak in water.

What’s New?

Directions: Tell something about the picture at least three sentences each.
 Picure 1 Picture 2 Picture 3

Picture1.
______________________________________________________________
___________________________________________________________________
___________________________________________________________________
Picture2.
___________________________________________________________________
___________________________________________________________________
______________________________________________________________
Picture3.
___________________________________________________________________
___________________________________________________________________
______________________________________________________________

What Is It?

Market Forms of Egg

There are three market forms of eggs namely: fresh, dried (whole, egg
whites/egg yolks), and frozen (whole, egg whites/egg yolks).

1. Fresh Eggs or shell eggs

-may be purchased individually, by dozen
or in trays of 36 pieces.
- most often used for breakfast cooking.

2. Frozen Eggs
- are made of high quality fresh eggs.
- excellent used for baking
 - it can be purchased as whole eggs, whites,
yolks or whole eggs with extra
yolks and whites.
- frozen eggs are pasteurized and must be
thawed before use.

3. Dried Eggs
- are seldom used.
- their whites are used for preparing meringue
- dried eggs are used primarily as ingredients
in food industry.
- they are not commonly sold directly to
consumers.
-dried eggs are incorporated in baked goods
In two ways:
1. By reconstituting them in water to make liquid eggs
2. By mixing them with dry ingredients and adding extra water to the liquid
portion of the formula

Eggs are also sold in several processed forms: bulk or fluid whole eggs
(which sometimes includes a percentage of extra yolks to obtain a specific blend),
egg whites, and egg yolks. Pasteurized eggs are used in preparations such as
salad dressings, eggnog, or desserts, where the traditional recipe may have
indicated that the eggs should be raw. These products generally are available in
liquid or frozen form. Frozen egg products on the other hand are used as ingredients
by food processors. Products containing egg yolk usually have salt, sugar or corn
syrup added to prevent gelation or increased viscosity during freezing. They are
packed in 30lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic
cartons. Dried powdered eggs are also sold and may be useful for some baked
goods or in certain circumstances. For food service use, they are generally sold in 6-
oz. pouches, and 3-lB.and 25-lB.poly packs. Egg substitutes may be entirely egg-
free or may be produced from egg whites, with dairy or vegetable products
substituted by yolks. These substitutes are important for people with reduced-
cholesterol diet requirement.

Different types of Edible Eggs

1. Chicken Egg
This is the most common type of eggs
That you can get from any market. It may
come as white and brown. Both have roughly
the same nutrient values. It is very rich in zinc,
calcium and protein.
2. Quail Egg
This egg have brownish dots on them
and relatively small when compared to standard
chicken eggs. This is rich in Vitamin D and B12.
Quite similar to chicken egg when it comes to
nutrient content.

3. Duck Egg
Duck eggs have a higher amount of fats
and proteins it has a slightly larger yolk than
chicken egg. It has also a thicker shell
It is filled with Vitamin B complex
compounds.

4. Goose Egg
This egg have much enriched taste and
have a grater content of protein. Goose eggs
are double the size of the chicken egg its shell
is hard, the egg itself is even harder to get
because goose lays not more than 40 eggs
per year.

5. Turkey Egg
It has a creamier taste due to its thick
yellow and egg-white. They are rich in calcium.
Turkey egg are similar to duck eggs’ size.
Turkey don’t lays egg as many as the chicken
so farmers used the eggs for creating more
turkeys rather that for food. The average
production of egg is 100 eggs per year.

6. EMU Egg
The EMU eggs weight about 1 kilogram.
The egg is made up of distinct layer, the outerlayer
has a distinctive texture and is dark green to
almost black in color. The eggs are easily available
from Novermber to March or April.

7. Ostrich Egg
They are the largest bird eggs on the
planet.It has a thicker shell that is very hard to
crack open.They can weigh about 2 kilograms
and roughly 20 times thicker than a chicken
egg. Ther percentage content of protein and
fats is similar to chicken egg.

8. Rhea Egg
This egg is ten times larger than the chicken
egg and are yellowish in color. The airy eggs have
a strong flavor and are only available from March
to June. They are best eaten when soft-boiled or
scrambbled.

9. Bantam Egg
Their eggs is smaller than the chicken egg
because they are laid by the smaller breed of hens
and is available throughout the year.The blue
shelled eggs of the bantam are rich in iron and
best eatean when soft-boiled.

10. Gull Egg

Eggs of the web-footed seabird are rarely
available you can get them only in early spring.
The eggs are brown or drk olive in color with
dark patches and have a dark texture

11. Guinea Fowl Egg

The small eggs laid by guinea fowls
have a thick shell and are rich in flavor.
The oathmeal colored eggs have a delicious
yolk and are usually consumed hard-boiled.

12. Pheasant Egg

It is almost half-size of the hen’s egg
They have brown shells and available from
April to June. They are rich in taste and best
eaten when boiled

Let us see if you understood the lesson. Try to answer the different
activities prepared just for you.
 What’s More?
Activity 1
Directions: Identify what market forms of egg is being asked in the satement.
Write : Fresh Egg, Frozen Egg or Dried Eggs. Write your answers on your answer
sheet.
_________________1. The most often used for breakfast meal.
_________________2. This is used excellently in baking.
_________________3. An egg to be thawed before using.
_________________4. It can be purchased as whole egg white or yolk and whole egg
with extra white and yolk.
_________________5. This is used mostly in the food industry.
_________________6. It is not commonly sold directly to the consumers.
_________________7. This is made of high quality of fresh eggs.
_________________8. This market forms of egg is incorporated in baked goods.
_________________9. A market forms of egg that is rarely used.
_________________10. Sold individually or by trays.

Assessment 1
Directions: Read and understand the statement carefully. Put check ( / ) if the
statement is correct, if it is NOT put an (X). Write your answers on your answer
sheet.
1. Eggs are sold in several process or forms.
2. Pasteurized eggs are used in the prepapration of salad dressing.
3. Product containing egg yolk usually have vinegar, sugar and corn
syrup.
4. Dried powdered eggs are useful for all types of baked products.
5. There are three market forms of egg, shelled egg, frozed egg and
fried egg.
6. The dried eggs are incorporated to the baked goods.
7. Eggs can be sold by piece.
8. You can obtain extra yolk or white from the frozen eggs.
9. Eggs are the most difficult food to find in the market.
10.Fresh eggs are also called shelled egg.
Activity 2
Directions: Enumerate the Different kinds of Edible Eggs. Write your answers on
your answer sheet.
1. ____________________ 7. ____________________
2. ____________________ 8. ____________________
3. ____________________ 9. ____________________
4. ____________________ 10. ____________________
5. ____________________ 11. ____________________
6. ____________________ 12. ____________________

Assessment 2
Direction: MATCHING TYPE. Match Column a with column B. Write the letter of your
answer on your answer sheet.
COLUMN A COLUMN B
______1. It lays dark green or almost black A. Chicken
colored eggs. B. Bantam
______2. Web-footed seabird that rarely C. Ostrich
available and you can get them only in early spring. D. EMU
______3. Their small thick-shelled eggs are rich in E. Pheasant
flavor,and are usually eaten hard-boiled. F. Quail
______4. Its egg is ten times larger than the chicken G. Turkey
egg and are yellowish in color. It has a strong flavor H. Gull
and available only from March to June. Best eaten I. Rhea
when soft-boiled or scrambbled. J. Goose
______5. They lay egg that has brownish dots on them K. Guinea Fowl
and smaller when compared to standard
Chicken eggs. This is rich in Vitamin D and B12.
______6. Its egg is the largest on the planet.
The shells are thick and is very hard to
crack open.They can weigh about 2 kilograms.
______7. Their eggs is smaller than the chicken egg.
Their blue shelled eggs are rich in iron.
______8. Its egg has a creamier taste due to its thick
Yellow and egg-white. They are rich in calcium.
This similar to duck eggs’ size.
______9. Their eggs have much enriched taste and
have a grater content of protein. It doubles the size of
the chicken egg. The egg itself is even harder to get
because they not more than 40 eggs per year.
______10. Their eggs are the most common type and
most available eggs in the market.
Activity 3
Direction: FILL IN THE BLANKS. Supply the missing word/s to complete the
statement. Write your answer on your answer sheet.

1. The fresh, dried and frozen eggs are the ______________ forms of eggs.
2. Dried eggs are used mainly as ingredients in ______________ industry or
manufacturing
3. Eggs are purchased in process form, it may be in bulk or in _____________ whole
eggs
4. ______________ eggs are used in making salad dressing, desserts, eggnogs and
other where it needed to use raw eggs.
5. ______________ eggs that are most available in the market.

Assessment 3
Direction: Fill in the table below. Select inside the box the word/s or terms most
related to the three market forms of eggs. Write your answer on your answer sheet.

Pasteurize seldom used trays

Food industry meringue freeze

Thawing shelled eggs extra yolk

High quality

FRESH EGGS FROZEN EGGS DRIED EGGS

What I Have Learned

Direction: Complete the statement.

In this module I have learned that there are

three__________________
Which are the following: ____________________, _____________________,
_____________________.
There are also 12 ________________ that lay edible eggs that is also
nutritious. These are (1)____________________ (2)___________________
(3)__________________ (4)__________________(5)___________________
(6)___________________ (7)___________________ (8)___________________
(9)___________________ (10)___________________ (11)___________________
(12)__________________

What I can do
Part I. Dicuss something about the following Market forms of eggs:

Fresh Eggs
___________________________________________________________________
___________________________________________________________________

Frozen Eggs
___________________________________________________________________
___________________________________________________________________

Dried Eggs
___________________________________________________________________
___________________________________________________________________

Part II. Directions: Find out the at least 10 birds that lay edible eggs. Encircle them
then write it on the blank.
P U C K M A T N A B
C H I C K E N F E A
E C E G G G U L R E
M I Q A O W A E H R
E R U E S O O G Q R
K T A Q U A I L U E
C S I K I T N C H M
U O Y E K R U T I I
D O O S S E E B U M
G U I N E A F O W L

1. _____________________ 6. _____________________
2. _____________________ 7. _____________________
3. _____________________ 8. _____________________
 4. _____________________ 9. _____________________
5. _____________________ 10. _____________________

Post Assessment
Directions: Multiple choice. Read the statement carefully. Choose the letter of the
correct answer. Write your answer on your answer sheet.

_________1. This market forms of egg is usually bought individually, by dozen or in trays.
A. Frozen Egg C. Market eggs
B. Fresh Eggs D. Dried Eggs
_________2. Another market forms of egg that is available supermarkets that has extra yolks
or white. These are pasteurized and must be thawed before use.
A. Frozen Egg C. Market eggs
B. Fresh Eggs D. Dried Eggs
_________3. This market forms of egg is seldom used. This is available in powdered form and
used for preparing meringue.
A. Frozen Egg C. Market eggs
B. Fresh Eggs D. Dried Eggs
_________4.What is the most common kind of eggs available on the table?
A. Chicken Egg C. Quail Egg
B. Duck Egg D. Goose Egg
_________5. A kind of egg that is similar to chicken egg but smaller and have brownish dots
on the shell.
A. Pheasant Egg 13 C. Chicken Egg
B. Duck Egg D. Quail Egg
_________6. This kind of egg have higher amount of fats and proteins.It is slightly larger than
chicken eggs
A. Quail Egg C. Duck Egg
B. Chicken Egg D. Rhea Egg
_________7. The egg produced by a smaller variety of hens. Smaller than chicken egg.
A. Ostrich Egg C. Gull Egg
B. Bantam Egg D. Guinea Fowl Egg
_________8. A kind of egg that doulbles the size of the chicken egg.
A. Goose Egg C. Turkey Egg
B. EMU Egg D. Ostrich Egg
_________9. Another kind of egg that is similar to duck eggs but creamier due to thick yellow
and egg-white.
A. EMU C. Gull Egg
B. Bantam Egg D. Turkey Egg
_________10. This is the largest bird’s egg in the planet.
A. Goose Egg C. Turkey Egg
B. EMU Egg D. Ostrich Egg

Additional Activities

Directions: Rearrange the letters to form the word/s that is related to the lesson in
this module.
1 SHERF
2 RIPASZEUTE
3 RIDED
4 ZOFREN
5 LIQUA
6 CUDK
7 RICTOSH
8 HEAR
9 ESOGO
1 MANABT
0