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EGG

This lesson plan aims to teach students about eggs and their uses in cooking. The objectives are for students to identify different forms of eggs, explain egg uses in cooking, and demonstrate discipline while working. The lesson will involve identifying forms of cooked eggs, discussing egg properties and how heat affects them. Students will then answer multiple choice questions on eggs to test their understanding. The lesson emphasizes that eggs are an important ingredient in cooking due to their emulsifying, binding, and leavening properties. Without eggs, many dishes would have different textures or would not rise properly.

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Aiko Bacdayan
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0% found this document useful (0 votes)
440 views4 pages

EGG

This lesson plan aims to teach students about eggs and their uses in cooking. The objectives are for students to identify different forms of eggs, explain egg uses in cooking, and demonstrate discipline while working. The lesson will involve identifying forms of cooked eggs, discussing egg properties and how heat affects them. Students will then answer multiple choice questions on eggs to test their understanding. The lesson emphasizes that eggs are an important ingredient in cooking due to their emulsifying, binding, and leavening properties. Without eggs, many dishes would have different textures or would not rise properly.

Uploaded by

Aiko Bacdayan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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LESSON PLAN

COOKERY

I.OBJECTIVES
At the end of this lesson, students are expected to:
1. Identify the market forms of eggs
2. Explain the uses of eggs in culinary
3. Observe discipline while working

II.SUBJECT MATTER
Topic : Egg
Sub Topic : Different uses of Egg
Time Frame : 1 hour
Reference : LM-Cookery Grade 10
Materials:powerpoint,laptop, and projector

III. PROCEDURE

A. Preliminaries

1. Daily Routine
 Prayer
 Checking of attendance
 Classroom Management
 Collecting and checking of assignments
 Review of the past lesson
Recitation: What is the easiest dish to cook in the morning?

2.Motivation: Guess the Picture: Guess the pictures of the different ways eggs are cooked

1. Boiled egg

2.Fried Egg
3.Poached Egg

B.ACTIVITY PROPER

TEACHER’S ACTIVITY

Uses of Eggs in culinary


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. Indeed it can be eaten anywhere.

Effect of Heat on Eggs


1. Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.
 Beyond this temperature, over coagulation occurs and water is squeezed out causing shrinkage
resulting in a tough product.
2. Formation of greenish discoloration at the interface of the yolk and white when egg is overcooked
 Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated from the sulfur
containing ferrous sulfide.
 Reaction is favored by - High cooking temperature - Prolonged cooking
 Reaction is prevented by immediate cooling of the egg (e.g. immersing in cold water) after cooking

Uses of Egg
1. Cooked and served ― “as is”, e.g.
 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases coagulation
point
 omelette

2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an
emulsifying agent; both are phosphoproteins containing polar and non-polar ends such that the polar
end holds water while the non-polar end holds the fat, thus, prevent oil droplets in suspension from
coalescing.

3. As binding, thickening agent, and gelling agents


 Eggs are useful as binding, thickening and gelling agents because they contain proteins that are
easily denatured by heat
 Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
 Addition of sugar, raises coagulation temperature producing softer, weaker gel
 Softer gel is produced with the addition of scalded milk and acid
 In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can produce
a porous custard
 Soft custards are produced by constant stirring.

4. As foam
 When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are formed. The egg proteins collect
at the air/liquid interface of the air bubble and undergo surface denaturation
. - If whole eggs or only egg yolks are used, the color becomes pale yellow with continued beating;
volume is increased (but not as much as when only whites are used); no surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce and foam breaks
. - The same changes occur when the foam is allowed to stand too long.
- Maximum stability is reached at soft stage while maximum volume attained is at stiff stage
- Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed
when beater is lifted
C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy
D. dry – moistness and glossiness disappear; specks of egg white are seen

Factors to be considered in foam formation (leavening agent)

a. Beating time and temperature: as the time of beating increases, both volume and stability of the foam
increases initially, then, decreases; white can be beaten/whipped more readily at room temperature than at
refrigerator temperature – refrigerated eggs are more viscous, thus, hard to beat/whip.
b. Eggs beaten at room temperature whip better resulting in bigger volume and finer texture
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when added too early, delay foam
formation (reduced volume) thus, increases the time necessary for beating
f. Sugar also increases the stability of foams but delays foams formation (reduced volume), thus, it should be
added after foaming has started and soft peaks are formed; sugar retards the denaturation of egg white
g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovumucin
j. Dilution of egg white by water produces bigger volume but lesser foam; this produces more tender cakes, but
in meringues, syneresis occurs.
k. Applications of foam in cookery
 as leavening e.g. in angel cake, sponge cake, chiffon cakes
 as meringue, e.g.
(a) soft meringue for topping of cream, chocolate, or lemon pie, requires a proportion of two tablespoons sugar
per egg white
(b) hard meringue for confections, base of fruit pies or Sans Rival Cake, requires a proportion of ¼ cup sugar
per egg white
 structural and textural agent – tenderness and fluffiness to products,
e.g. fluffy or foamy, soufflé, divinity, foam cakes, popovers

IV.LEARNER’S ACTIVITY
E-REACT
(ELECTRONIC REACTION)
GUIDELINES:
1.Answer the questions projected in the powerpoint using your cellphones and send it to the number below the
questions.
2.The correct answers will be viewed at the end of the lesson.It will serve as your quiz.
3.Each questions will be projected for 1minute with your allotted time to answer.NO CHEATING!
4.The student’s who got a perfect score will be given merits on the next activities.

QUESTIONS:
1.Give the 3 market forms of eggs.
2. This eggs are used primarily as ingredients in food industry. They are not commonly sold directly to
consumers.
3. They come in the form of whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must be
thawed before use.
4. This eggs may be purchased individually, by dozen or in trays of 36 pieces
5.Give the different uses of eggs in culinary.
V.GENERALIZATION
ESSAY:10PTS
1.Why is egg considered to be important in culinary? What will happen if egg is not used in culinary?

VII.ASSIGNMENT
Research on the different ways to cook an egg with the different pictures.

PREPARED BY;
AIKO S. BACDAYAN

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