DRAFT ONLY

Introductory Message
For the facilitator:

This module was collaboratively designed, developed and evaluated by the Development
and Quality Assurance Teams of SDO TAPAT to assist you in helping the learners meet
the standards set by the K to 12 Curriculum while overcoming their personal, social,
and economic constraints in schooling.

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

For the learner:

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

The following are some reminders in using this module:

1.Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Let’s Try before moving on to the other activities
included in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!
 Let’s Learn

This module was designed and written with you in mind. It is here to help you master
the Cookery. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But the order in
which you read them can be changed to correspond with the textbook you are now
using.

This module is divided into three lessons, namely:

● Lesson 1: Identify tools, utensils and equipment needed in egg preparation

● Lesson 2: Cleaning and Sanitizing Tools and Equipment
● Lesson 3: Physical Structure and Composition of Egg

After going through these lessons, you are expected to:

1. identify the tools, utensils and equipment needed in egg preparation;

2. explain the uses of the tools, utensils and equipment needed in egg preparation
correctly;
3. define cleaning and sanitation;
4. differentiate cleaning from sanitation;
5. perform the steps in cleaning and sanitizing tools and equipment;
6. identify the structure and composition of egg;
7. discuss the structure and composition of egg;
8. name the nutritive value of egg and its importance; and
9. state the egg quality, egg grading and egg size.

1
 Lesson
Tools, Utensils and Equipment

1
Needed in Egg Preparation

This learning module is a complete learning package which will help you
understand, appreciate and develop your cooking skills in egg and pasta and cereals
dish preparation. Likewise making the cooking experience fun and satisfying. However,
this does not contain all you have to know, researching and surfing the internet on the
subject matter to further enrich your learning can be done.

Let’s Try
Directions: Match column A with column B. Write the letter of the correct answer on
the space provided before each item.

__________ 1. a. colander

__________ 2. b. Measuring cup

__________ 3. c. Rubber scraper

__________ 4. d. Offset spatula

__________ 5. e. sieve

__________ 6. f. Omelet pan

2
__________ 7. g. Wire whisk

__________ 8. h. colander

__________ 9. i. pastry brush

__________ 10. j. oven

Let’s Recall

Directions: In your previous year, you already have some ideas of kitchen tools and
equipment that you need to have in the kitchen to make your cooking experience
satisfying and fun. List 5 tools and 5 equipment you have already used and indicate
their functions.

Equipment Function
1.
2.
3.
4.
5.
Tools Function
1.
2.
3.
4.
5.

3
 Let’s Explore

Kitchen Tools

1. Channel Knife – a small hand tool used generally in

decorative works such as making garnishes.

2. Colander – a perforated bowl of varying sizes made of

stainless steel, aluminum or plastic, used to drain, wash or
cook ingredients from liquid.

3. Offset spatula – a broad – bladed implement bent to

keep the hand off hot surfaces. It is used for turning and
lifting eggs, pan cakes, and meats on griddles, grills,
sheet pans, and the likes and also used to scrape and
clean griddles.

4. Pastry Brush – a small implement used to brush the

surface of unbaked pastries or cookies with egg white, egg
yolk or glaze.

5. Rubber spatula or scraper – a broad flexible plastic or

rubber scraper, that is rectangular in shape with a curve
on one side. It is used to scrape off all the contents of
bowls and pans from the sides and fold in beaten eggs in
batter or whipped cream.

6. Sieve – a screen – type mesh supported by a round metal frame used for

4
 sifting dry ingredients like starch and flour.

7. Spoons: solid, slotted and perforated – large stainless spoons holding

about 3 ounces used for mixing, stirring, and serving. Slotted
and perforated spoons are large, long-handled spoons with
holes in the bowl used to remove larger solid particles from
liquids.

8. Wire whip or Whisk – a device with loops of stainless-

steel wire fastened to a handle. It is used for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces, and soups.

Utensils

Egg Poacher – A miniature Bain Marie with an upper dish

containing indentations each sized to hold an egg or
contains separate device for poaching.

Omelet Pan – a heavy-based frying usually of cast iron or

copper, with rounded sloping sides used exclusively for
omelets and never washed after used but cleaned with
absorbent paper.

Measuring cup- a kitchen utensil used for measuring liquid

or bulk solid cooking ingredients such as flour and sugar

5
 Measuring spoon- used to measure an amount of an ingredient, either
liquid or dry, when cooking. Measuring spoons may be made of plastic,
metal, and other materials.

Saucepan- deep cooking pan with a handle used primarily

for cooking sauce.

Mixing bowl - these containers have smooth, rounded interior

surfaces with no creases to retain some mixture and are used
for mixing ingredients.

Kitchen Equipment

Oven - a chamber or compartment used for cooking,

baking, heating, or drying.

Electric mixer - A hand-held mixer which usually comes with

various attachments including a whisk attachment for whisking
cream, batters and egg whites, and sugar.

Refrigerator - a kitchen appliance where you store food at a cool temperature.

Let’s Dig In
Directions: List the tools and equipment you can find in your home that you
use in preparing in egg dishes. Write its use/s in your own words.
Tools Use/s

6
1.
2.
3.
4.
5
Equipment Use/s
1.
2.
3.
4.
5

Let’s Remember
Directions: Identify the following whether it is considered as tools, utensils or
equipment. Write the correct answer on the space provided.

1.

2.

3.

7
4.

5.

6.

7.

8.

9.

10.

8
 Let’s Evaluate
Directions: Identify the statement and write the letter of correct answer on the space
provided before the number.
Answer Column A Column B
__________ 1. It is a broad-bladed implement a. Saucepan
bent to keep the hand off hot
surfaces
__________ 2. A device with loops of stainless- b. Mixing bowl
steel wire fastened to a handle.
__________ 3. It is a deep cooking pan with a c. Pastry brush
handle used primarily for cooking
sauce.
__________ 4. A kitchen equipment used for d. Wire whisk
storing food at a cool temperature.
__________ 5. It is use to brush the surface of e. Rubber spatula
pastries or cookies with egg yolk or
glaze
__________ 6. Used to measure small amounts of f. Offset spatula
dry and liquid ingredients.
__________ 7. It is a compartment used or g. Measuring spoon
cooking, baking with controlled
temperature.
__________ 8. It is a perforated bowl used to drain h. Refrigerator
liquid from food items.
__________ 9. It is used to scrape off all the i. Oven
contents of the bowl.
__________ 10 It is a container used in mixing j. Colander
ingredients.

9
 Let’s Extend
Directions: Prepare a one-page essay and make your own title. Answer in a
separate sheet.

Question: Why is it important to know the functions and uses of different

kitchen tools and equipment?

Lesson
Cleaning and Sanitizing
2 Tools and Equipment

Let’s Try
Directions: Read the statement carefully and determine if it’s true or false. Put a
check on the appropriate column of your answer.

Statement True False

1. After washing the kitchen implement sanitize it.
2. Clean kitchen in a logical order.
3. Cleaning can kill microorganisms.
4. Ware washing can be done manually or mechanically.
5. Use a towel to dry utensils.
6. Sanitizing temperature for mechanical dishwashing is at
1800F.
7. Mixing one cleaning agent with another is effective and
safe.
8. Rinse utensils thoroughly with water.
9. Clean and sanitize the workplace regularly.
10. Mechanical ware washing requires a dishwashing
machine.

Let’s Recall
Directions: Fill in the table below with the tools, utensils, equipment that you can
remember from the previous lesson.

10
 Tools/Utensils/Equipment Use/s
1.
2.
3.
4.
5.

Let’s Explore
At home, how do you clean the following?

Plate, glasses,
spoon and fork

Pots and pans

Stove and
surfaces

Let’s Elaborate

One of the important considerations in preparing food is sanitation and safety.

This requires time, labor, chemicals and equipment with proper planning and
scheduling. Improper cleaning and sanitation could result in injury or illness, waste of
cleaning materials and damage to kitchen implements. Making sure that the kitchen is
clean and danger free in everyone’s responsibility.

Cleaning is removing all the visible food waste and residues from utensils, hand
tools, equipment and surfaces. Cleaning is effective if you use the right cleaning agent
and apply as directed. There are two processes involved in cleaning: 1) clean the surface
using an agent to remove the dirt easily; and 2) rinse with water thoroughly.

Sanitizing is destroying the harmful microorganism that is present on kitchen

tools and equipment. The surfaces should be sanitized after cleaning. The two methods
of sanitizing are using heat and chemicals.

11
Manual Dishwashing Procedure

Ware Washing

Ware washing Ware washing is the process of washing and sanitizing dishes,
glassware, flatware, pots and pans either manually or mechanically. Manual ware
washing uses a three-compartment sink and is used primarily for pots and pans. It may
be used for dishes and flatware in small operations. Mechanical ware washing requires
a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and
glassware. In large operations, heavy-duty pot and pan washing machines have been
designed to remove cooked-on food.

Manual Dishwashing

2. Wash. Use warm water at

1. Scrape and pre-rinse 1100F to 1200F and detergent.

4. Sanitize. Place utensils in

3. Rinse. Use clean warm water
rack and immerse in hot
to rinse off detergent.
water at 1700F for thirty
seconds

5. Drain and air-dry. Do not

towel-dry. This may
contaminate utensils.

Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the manual method.
Except that the machine does the washing, rinsing, and sanitizing.

Procedure
1. Scrape and pre-rinse.

12
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run the machine for a full cycle.
4. Set the sanitizing temperatures at 1800F for the machine that sanitizes by heat and
at 1400F for the machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food – contact surfaces.

Let’s Dig In
Directions: Write the procedure on how you perform manual dishwashing of kitchen
utensil tools and equipment. Indicate also the materials or cleaning agent you use in
cleaning and sanitizing. Follow the format below. Use an additional sheet of paper if
necessary.
Manual Dishwashing
Washing and sanitizing of dishes (spoon, fork, plate and glasses)
Procedure:
1.
2.
3.
4.
5.

Washing of pots and pans

Procedure
1.
2.
3.
4.
5.

Cleaning and sanitizing refrigerator/stove

Procedure
1.
2.
3.
4.
5.

Let’s Remember

13
 Cleaning is removing all the visible food waste and residues from the equipment
and preparation surfaces, utensils, tools and equipment used in food preparation. On
the other hand, sanitation is destroying disease causing organisms that may be present
on the cooking implements even after these have been cleaned.

Cleaning and sanitation is very crucial in food preparation. Using utensils, tools
and equipment that are not cleaned and sanitized properly may affect the quality of the
food you are preparing and may also cause health problems which is very costly.

Let’s Apply
Directions: On a separate sheet of paper, write a personal insight on how you can
apply what you have learned in this lesson.

Let’s Evaluate

A. Venn Diagram
Directions: Fill in the Venn diagram to differentiate cleaning from sanitation.

Cleaning Sanitizi
Utensils, ng
tools and
equipment

B. Chronological Order
Directions: Arrange the steps in performing a mechanical dishwashing. Put the
number on the space provided.

________ Set the sanitizing temperatures at 180 0F for machines that sanitize by heat
and at 1400F for machines that sanitize by chemical disinfectant.
________ Scrape and pre-rinse.
________ Rack dishes so that the dishwasher spray will strike all surfaces.
________ Air-dry and inspect dishes. Do not touch food – contact surfaces.
________ Run machine for a full cycle.

Let’s Extend

14
Enrich further your learning by working on the following activities.
1. Write a one-page essay on “The importance of Cleaning and Sanitizing Kitchen
Implements in Food Preparation”. If you are done, insert your answer sheet in
this module for submission
2. Research a certain fast food chain on their cleaning and sanitation program, or
you can interview someone like a manager or crew.

Lesson
Physical Structure and
3 Composition of Egg

Let’s Try
Directions: Find and mark all the given words below. The hidden words may be
placed horizontally, vertically, or diagonally.

1. Yolk 5. Large 9. Latebra

2. Shell 6. Grading 10.Size
3. Protein 7. Quality
4. Membrane 8. Eggwhite

V G L A T E B R A D
D G E E Y Y P I R G
S E A O I O S E E L
F C D S L L G L T A
M V B A C K R S E R
E H E U A B A D T G
M I M J W R D O V E
B E I B R C I V A C
R Q O G R A N I N G
A U C M D A G A C E
N A W D C A N A F U
E L S W C S A E A D
S I Y R W V B N Y S
W T S H E L L S U I
W Y Y Q U A L O P Z
A E E G G W H I T E
E G G E Y O V K F K
S W Y I O Y D E Y A
P R O T E I N D T R
15
 Let’s Recall
Directions: Differentiate cleaning from sanitation. Write your answer on a
separate sheet of paper.

Let’s Explore
List five things you know about an egg.
1._____________________________________________________________
2. ____________________________________________________________
3. ____________________________________________________________
4. ____________________________________________________________
5. ____________________________________________________________

Let’s Elaborate

We usually distinguish three (3) parts of an egg: the shell, the eggwhite and the yolk,
but a closer look reveals a more detailed structure of an egg.

Structure

1. Shell

⮚ Outer covering of the egg

⮚ It is about 9 to 12 % of the total weight of the egg
⮚ It is an egg first line of defense from bacterial contamination.
⮚ It is produce by the shell gland (uterus) of the chicken
⮚ The outer coating or the cuticle somewhat seals the pores and is useful in
reducing moisture losses and in preventing bacterial penetration.

2. Air Cell
⮚ It is the empty space between the white and shell at the large end of the egg which
is barely existent in newly laid eggs.

16
⮚ When an egg is first laid, it is warm. As it cools, the contents contract and the
inner shell membrane separate from the outer shell membrane to form the air
cell.

3. Albumen / Egg white

⮚ It accounts for most of an egg‘s liquid weight, about 67%.
⮚ This is produced by the oviduct and consists of four alternating layers of thick
and thin consistencies.
⮚ From the yolk outward, they are designated as the inner thick or chalaziferous
white, the inner thin white, the outer thick white and the outer thin white.
⮚ The outer thin white is a narrow fluid layer next to the shell membrane.
⮚ The outer thick white is a gel that forms the center of the albumen.
⮚ The inner thin white is a fluid layer located next to the yolk.
⮚ The inner thick white (chalaziferous layer) is a dense, matted, fibrous capsule
terminated on each end in the chalazae, which are twisted in opposite directions
and serve to keep the yolk centered.

4. Chalaza
⮚ This is the ropey strands of egg white at both sides of the egg, which anchor the
yolk in place in the center of the thick white.
⮚ They are sometimes mistaken for egg imperfections or beginning embryos, which
of course they are not.
⮚ The twist in the chalaza is meant to keep the germinal disc always on top
whichever way the egg may turn.
⮚ The more prominent the chalazae the fresher is the egg

5. Germinal Disc
⮚ This is the entrance of the latebra, the channel leading to the center of the yolk.
⮚ The germinal disc is barely noticeable as a slight depression on the surface of the
yolk.
⮚ When the egg is fertilized, sperm enter by way of the germinal disc, travel to the
center and a chick embryo starts to form.
⮚ Since table eggs are not fertilized, this is not as easy to recognize as when the egg
is fertilized

6. Membranes
⮚ There are two kinds of membranes, one just under the shell and the other
covering the yolk.
⮚ These are the shell membrane and the vitelline membrane. Just inside the shell
are two shell membranes, inner and outer.
⮚ The air cell formed due to the contraction of egg as it cools, is found between the
two layers of this shell membrane.
⮚ The outer membrane sticks to the shell while the inner membrane sticks to the
albumen.
17
 ⮚ During storage, the egg losses water by evaporation, causing the air cell to
enlarge.
⮚ The vitelline membrane is the covering that protects the yolk from breaking. The
vitelline membrane is weakest at the germinal disc and tends to become more
fragile as the egg ages.

7. Yolk
⮚ The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid
weight of the egg.
⮚ The egg yolk is formed in the ovary.
⮚ On the surface of the yolk, there is a small white spot about 2 mm in diameter.
This is the germinal disc and it is present even if the egg is infertile.
⮚ In infertile eggs, the germinal disc contains the genetic material from the hen only
but when fertilized, it contains the zygote that will eventually develop into a chick.
⮚ The yolk material serves as a food source for embryonic development. It contains
all the fat in the egg and a little less than half of the protein.
⮚ The main protein in the egg yolk is vitelline, a lipoprotein. It also contains
phosvitin which is high in phosphorus and has antioxidant properties, and livetin
which is high in sulfur.

Composition of an Egg
% % Water % Protein % Fat % Ash
Whole Egg 100 65.6 11.8 11.0 11.7
Albumen 58 88 11 0.2 0.8
Yolk 31 48 17.5 32.5 2.0

Nutritive Value of Egg

While not originally considered a functional food, eggs are now promoted as a
beneficial addition to our normal diet . Eggs are an excellent source of many nutrients—
protein, fat, vitamins, minerals, and water—and possibly beneficial non nutrients -
choline, lutein, and zeaxanthin—although they contain very little carbohydrate or fiber.
An average large egg provides about 75 calories (kcal), primarily from fat and protein.
Protein. One large egg contains approximately 7 grams of complete protein— 4
grams from the white and 3 from the yolk. As a life-sustaining protein, the quality of
protein in eggs is so high that it has become the standard by which researchers rate all
other foods. As a result, the egg is often used as a reference protein.
Fat. One egg yolk contains approximately 5 grams of fat, predominantly in the
form of triglycerides, phospholipids, and cholesterol. The fat is approximately 47 percent
monounsaturated (2 grams), 37 percent saturated (slightly under 2 grams), and 16
percent polyunsaturated (slightly under 1 gram). Also available are eggs that are high
in omega-3 (polyunsaturated) fatty acids, which are widely considered to be beneficial
in the prevention of a variety of medical conditions, including heart disease and
inflammatory disorders.
18
 Cholesterol. Egg yolks are high in cholesterol, averaging 213 mg in a large egg
(9). Dietary cholesterol has been reported by some researchers to increase blood
cholesterol.
Vitamins and Minerals. Eggs are
rich in certain vitamins and minerals. They
are one of the few foods containing all the
fat-soluble vitamins—A, D, E, and K—and
naturally containing vitamin D. In addition,
eggs are a source of several minerals,
especially selenium, iodine, zinc, and iron.
Unfortunately, the iron in egg yolks is not
very available because it binds to phosvitin,
an egg protein that inhibits absorption.
When eggs are overcooked, the iron in the
yolk interacts with the small amount of
sulfur found in the egg white to produce
ferrous sulfide, which causes a
characteristic strong off-odor.
Egg Grading
Grading is a form of quality control used to classify eggs for exterior and interior
quality. In the Philippines, the grade designations are A, B, C, and D.

Egg Size
Several factors influence the size of the egg: breed, age of hen, weight, feed and
environmental factors. Native chickens have much smaller eggs than commercial
breeds. Some commercial breeds have bigger eggs than others. Of the same breed, new
layers tend to have smaller eggs compared to older hens. Pullets that are significantly
underweight at sexual maturity will also produce small eggs. Better fed hens lay larger
eggs than underfed ones. The environmental factors that lead to smaller eggs are heat,
stress and overcrowding.

The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee.
Medium, Large, and Extra Large are the sizes commonly available.

19
Egg Quality
Egg quality has two general components: shell quality (exterior quality) and
interior egg quality. Interior egg quality has direct bearing on the functional properties
of eggs while shell quality has direct influence on microbiological quality.

One of the ways to test the freshness of an egg:

20
Philippine Standard of Quality for Chicken Eggs
Quality A B C D
Factor
Shell Clean Clean Moderately Moderately
Unbroken Unbroken stained stained
Normal shape Normal shape Unbroken Unbroken May
Slightly be abnormal
abnormal shape
shape
Air Cell Depth of Depth of Depth of 1.0 Depth of 1cm
0.3cm or less 0.5cm or less cm or less May May be loose
Practically Practically be loose or or bubbly
regular regular bubbly
Eggwhite Clear Firm 72 Clear Clear May be May be weak
Haigh units or Reasonably slightly weak and watery
higher Firm 60 - 71 31-59 haugh Small clots or
Haugh units units spots may be
present Less
than 31
Haugh units
Egg yolk Outlined Outline fairly Outline may Outline may
defined Round well defined be well be well
and firm Free Round and defined. May defined. May
from defects firm Free from be slightly be enlarged
defects enlarged and and flattened.
flattened. May have
Practically free embryonic
from defects. development

21
 May have
embryonic
development

The appearance of the egg, as influenced by severity of defects, is important for

consumer appeal. Egg shells are evaluated on the basis of cleanliness, shape, texture,
and soundness.
The unit for describing egg freshness, based on the thickness of the albumen is
called Haugh unit with a symbol of HU named before Raymond Haugh in 1937.

Let’s Dig In
Directions: Illustrate an egg inside the box and label it properly.

Let’s Remember
Egg is one of the most common food items that we consume on a regular basis.
It is affordable and easy to cook. By looking at its physical appearance, we can identify
its structure into three: shell, egg white and egg yolk. By examining it thoroughly, it has
seven structures namely: shell, air cell, albumen/egg white, chalaza, germinal disc,
membranes and yolk.

Egg is also the source of high-quality protein which is essential to human health.
Since we are buying and consuming eggs, we should be aware of its quality.

Let’s Apply
Directions: Try to examine the egg base on its interior and exterior quality. Use the

22
table below to perform this activity.
Size: Quality:
Structure with short description.
1.
2.
3.
4.
5.
6.
7.

Let’s Evaluate
Directions: Fill in the blanks with the correct answer.

1. __________________ is the yellow to yellow orange portion of an egg.

2. __________________ is the ropey strands of egg that anchor the yolk at the center.
3. Eggs contain high quality of ____________________.
4. ____________________ is a form of quality control used to classify eggs for exterior
and interior quality.
5. The two components of egg quality are ______________________ and
_______________________.
6. _______________ is the outer covering of the egg.
7. ______________________ is the entrance to the latebra, the channel leading to the
center of the yolk.
8. Common sizes of the egg that are commonly available are: _____________,
__________________, ________________________ and ___________________.
9. A whole egg contains _________% of water.
10. Yolk contains ______________ % protein.
11. ____________ seals the pores of the shell to reduce moisture loss.

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 Development Team of the Module

Writer: RONA GAZO-ANCHETA

Content Editor: SHARON TANGUILAN-NICOLAS
Language Editor: ANGELUS B. SALESPARA
Language Editor-in-Chief: AILEEN GEÑOSO, EPSA - ALS
Reviewer: SHARON TANGUILAN-NICOLAS
Illustrator: ATHENA MAE B. ABAD
Layout Artist: KERVY D. CAMMAGAY
Management Team:
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief
VIRGINIA L. EBOÑA, EPS - EPP/TLE
DR. DAISY L. MATAAC, EPS - LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City

Telefax: 8838-42-51

Email Address: [email protected]