2. Pass it on!
Direction: Pass the box as the music plays. When the
music stop, the person holding the box should stand up
and choose a number for a question he or she needs to
answer. Not answering the question will have a
consequence wherein a point will be deducted to his/her
written activity.
3. 1. What came first egg or chicken? Justify your answer.
2. What is the best egg dish for you and why?
3. What is the best kind of egg for you and why?
13. Eggs are also sold in several processed forms bulk
or fluid, egg whites and egg yolks. Pasteurized
eggs are used in preparation such as salad,
dressings or desserts, where traditional recipe may
have indicated that the eggs should be raw.
14. These products are also available in liquid or
frozen form. Frozen egg products on the other
hand are used as ingredients by food processors.
Products obtaining egg yolk usually have salt,
sugar or corn syrup added to prevent gelation or
increased viscosity during freezing. They are
packed in 30- IB containers and in 4-5 and 10 IB
pouches or waxed or plastic cartons.
15. Dried powdered eggs are also sold and maybe
useful for some baked goods or in certain
circumstances. For food services use, they are
generally sold in 60z pouches and 3- IB and 25-IB
poly packs.
16. Dried powdered eggs are also sold and maybe
useful for some baked goods or in certain
circumstances. For food services use, they are
generally sold in 60z pouches and 3- IB and 25-IB
poly packs.
17. 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 requirements.
19. KINDS OF EGGS AVAILABLE IN THE
MARKET
1. Hen’s eggs are the type of eggs most frequently used in cooking. It
can be from Leghorn chickens or from native chickens.
2. Quail eggs are small with dark brown speckled shells.
3. Duck eggs are larger than hen’s eggs and richer in flavor.
4. Goose eggs and ostrich eggs are even bigger and for this reason
are often blown out and decorated for Easter occasion.
5. Gull’s egg is not widely available but if you do come across them,
serve them in the same way as quail’s eggs.
20. Characteristics of Quality
Fresh Eggs
• It should be clean, uniform in size and sound-shelled
• It should be plain, free from stain, odor or feces
• Shell should be rough, chalky and unbroken
• It should sink in water
• It should have firm, round, and well-centered yolk
• It should have light and thick white part
• It has small air cell (less than 5mm deep)
21. How to Buy Eggs?
1. Choose the type desired and know the best quality for each type.
Quality in egg refers to condition of the shell, air sac, white and yolk.
A fresh egg has clean and unbroken shell; the air sac is 1/8” or less in
depth when broken; the white is clear and firm; the yolk is well-
rounded. Older eggs have bigger air sac, the white is thin and
spreads, and the yolk is flattened and breaks easily.
22. How to Buy Eggs?
1. Choose the type desired and know the best quality for each type.
Quality in egg refers to condition of the shell, air sac, white and yolk.
A fresh egg has clean and unbroken shell; the air sac is 1/8” or less in
depth when broken; the white is clear and firm; the yolk is well-
rounded. Older eggs have bigger air sac, the white is thin and
spreads, and the yolk is flattened and breaks easily.
23. How to Buy Eggs?
2. Know how to determine fresh eggs. Methods to be used are:
a. Candling- To check the position of the yolk, size of air cell and blood spots, eggs are
held before a source of light.
b. Gross examination of the egg- Fresh eggs have rough shells which are dull in
appearance. Stored eggs are smooth and shiny.
c. Clicking together- Good eggs have bell-like tone. Cracked eggs have a flat tone.
d. Water test- When eggs are placed in a bowl of water, fresh eggs will sink and stale eggs
will float.
e. Breaking- Fresh eggs have clear, thick, firm white which holds closely to yolk when
broken. The yolk is well-rounded, high in mid-center and does not break. Not practical way
to use in the market.
24. •You can determine an egg’s
freshness by its buoyancy. Just
place the egg in a glass of water
.
25.
26. 1. If it sinks and lies flat on the
bottom, it is pretty fresh.
2. Aweek-old egg should just begin
to float.
27. 3. At three weeks, it may stand
upright at the bottom of the
glass.
4. An egg that floats to the surface
should not be used.
28. How to Buy Eggs?
3. Be familiar with the different types and sizes of eggs. There are
specific uses for each size but it is not a measure of quality.
29. EGGS
➢Egg Grades & Quality: USDA:
Grades eggs to designate quality.
➢Grades: Grade AA, Grade A, and
Grade B
➢Size: Determined by weight per
dozen; Jumbo, extra large, large,
medium, small, and peewee.
32. Grades and Use
➢ Grade AA is the best to use for fried or poached
egg. Lower grades spread out too much to
produce a high-quality product.
➢ Grade A eggs or Grade AA that have been held a
few days in the refrigerator, for hard-cooked
egg. Very fresh eggs are difficult to peel when
cooked in the shell.
➢ Grade B eggs are suitable for use in baking. If
you are certain they have developed no strong
flavors, they may be used for scrambled eggs,
where the firmness of the whole egg is less
important.
33. STORING OF EGGS
Maintaining Quality
➢Proper storage is essential for
maintaining quality. Eggs keep for
weeks if held at 36°F (2°C) but lose
quality quickly if held at room
temperature. In fact, they can lose a full
grade in one day at warm kitchen
temperatures.
➢Store eggs away from foods that might
pass on undesirable flavors or odors.
34. Before they are sold,
eggs are graded. This
is done by shining a
bright light in a
manner so you can
see through the shell.
This process is called
“candling”.
Egg grades are based on
the shape of the yolk and
the amounts of thick and
thin whites.
Grade AA egg
Grade A eggs have a flatter
yolk and less thick egg whites
The egg will lose quality as it ages.
Eggs must be refrigerated to
maintain quality.
35. Grade B eggs will not
have a high quality
appearance, and
spreads out a lot when
removed from the
shell.
Grade C eggs are
generally considered
‘unfit for human
consumption’, but may
be used in pet food
products.
36. The size of the egg varies with
the age of the chicken. The
young pullet lays a much
smaller egg than a mature hen.
Most recipes are based on the
use of large eggs. Large eggs
weigh 24 oz. per dozen. You
may need to adjust cooking
time for smaller or larger eggs.
A larger egg does NOT denote
better quality.
37. Criteria Score
Content- Accuracy 40%
Organization 30%
Clarity/ Neatness 10%
Spelling, Grammar &
Proofreading
10%
Dialogue Text 10%
“The Egg Vendor’
The learners will prepare a cartoon story/comic strip through a
simple illustration with a short conversation on how to sell/market
eggs in different forms.
You will be graded using the following rubrics:
38. Criteria Score
Appearance (words are easy to read, poster attracts
viewer’s, text color and background complements, all
images are relevant)
50%
Message/ Content (content is clear and concise and not
duplicated, purpose is stated clearly)
50%
Total 100%
What I can do?
Self-Check No. 2.1 .5 “My Egg Advertisement“
The learners will create an advertisement through poster on how they will sell eggs in
their locality.
You will be graded using the following Rubrics:
40. 5. Jumbo :
6. : 24 ounces
7. Small :
8. Extra Large : _
9.: 21 ounces 10 Pee
WeeK : _
41. Market Forms of Eggs
11.These are the most often used for
breakfast
12. Used primarily in baking
13.These are usually made from high-
quality fresh eggs.
42. 14.This grade of egg has a
flatter yolk and less thick egg
white.
15.Eggs will not have high
quality appearance and spreads
out.
