OUR LADY OF FATIMA ACADEMY

DAO, CAPIZ
LEARNING MODULE IN TLE 9
1St Quarter

EGGS AND CEREALS

Eggs and cereals have been consumed in different parts of the world for thousands of years. Their versatility and
unique flavors have led to the creation of thousands of delicious dishes that sate the appetite.
Indeed, eggs and cereals are some of the most healthful and nutritious foods. These are packed with numerous
vitamins, minerals, and other nutrients that are essential to overall health and wellbeing. Moreover, they contain certain
substances that have been scientifically proven to reduce the risk of certain diseases, including chronic ones such as heart
disease and certain forms of cancer. The many healthful benefits of eggs and cereals have made them even more popular
options for breakfast, lunch, dinner, and even snacks.

Composition and Characteristics of Eggs

Eggs are a staple of the diet of millions of people around the world, mainly because they are inexpensive, readily
available, and easy to prepare. The fact that they are exceptionally nutritious is another reason why eggs are popular as
staple food.
Despite the popularity of eggs, however, there are many of those who are of familiar with their structure,
composition, and nutritional value. Knowing these can help one gain a better understanding of the reasons why eggs are
considered to be an essential part of the human diet.

Structure and Composition of an Egg

The structure of an egg is designed to support the development of the embryo. It serves to protect the embryo
from physical trauma and microbial contamination, and to allow the exchange of gases between the embryo and its
environment.
In general, an egg is composed of the shell, white, and yolk.
1. Shell
The shell of an egg is made up of around 95% calcium carbonate crystals. The crystal structure is stabilized by a
protein matrix, which helps the eggshell keep its form and makes it stronger. The remaining 5% is made up of calcium
phosphate, magnesium carbonate, and soluble and insoluble proteins.
2. White
Also known as albumen, the egg white is a clear liquid that is formed around a fertilized or an unfertilized egg
yolk. The egg white makes up a little over 50% percent of the total protein content of an egg, consisting of around 10%
protein dissolved in 90% water.
The egg white serves to protect the yolk and to provide the embryo with some of the nutrients it needs for growth
and development.
3. Yolk
The yellow portion in the middle of the egg white is known as the yolk. It is the part of an egg that serves as the
embryo’s main source of nutrition. As such, the amount of yolk in an egg has a direct effect on the different processes
involved in the development of the embryo.
The egg yolk is surrounded by the vitelline membrane, a colorless structure primarily composed of protein fibers.
On opposite sides of the yolk are two white twisted strands of protein known as chalazae, which serve as support
structures to the yolk. In a fertilized egg, a flattened white spot called germinal disc, or blastodisc, can be found on the
yolk’s surface.
The protein content of the yolk accounts for about 43% of the total protein in an egg. In addition, the yolk
contains most of an egg’s total vitamin, mineral, and fat content.

Nutritional Benefits of Eggs

Eggs are among the most nutritious and balanced foods available to humans. The white and the yolk contain a
wide variety of nutrients, some of which are difficult to find in other foods.
Eggs are rich in high-quality protein and amino acids that are essential for a healthy body. A medium-size egg,
around 44 g in weight, has about 5.53 g of protein. Which the body needs in order to produce different kinds of tissues
with structural and functional purposes. Also, an egg contains nutrients and antioxidants that help prevent various
diseases, including heart disease and macular degeneration.

Market Forms of Eggs

Eggs are commonly sold fresh in stores, markets, and supermarkets, either by piece or packaged in cartons ofsix
or twelve. Besides fresh whole eggs, however, some stores and dealers also offer different forms of eggs, which can be
used for various culinary uses just like their fresh counterparts.
The following are the different market forms of eggs.
1. Fresh Eggs
Fresh eggs are sold in the shell and are the most common form of egg used in cookery. They are usually available
by the dozen, two and a half dozens(referred to as flat), and case or half case. They can also be bought per piece.
2. Frozen Eggs
 High-quality or high-grade whole eggs(whites and yolks), whites, yolks, and whole eggs with extra yolks are
typically the ones that are pasteurized, or treated to kill harmful microorganisms, and then frozen. Before frozen eggs can
be used for culinary purposes, especially baking, they need to be thawed out in the refrigerator for at least two days.
3. Dried Eggs
Dried or powdered eggs are made from whole eggs (whites and yolks), whites, and yolks that are filtered, chilled,
and dried through a sparay-drying process. This market form of eggs is primarily used for baking. While they can be used
to make scrambled eggs and omelettes, it is not recommended to use dried eggs for culinary uses other than baking.

Preparing Egg Dishes

Eggs are some of the most popular food items. They are cooked in a variety of ways and used as an important
ingredient in many different dishes. Though they were once considered to be unhealthy because of their high cholesterol
level, recent studies have shown disease and other illnesses. These findings have only helping boost the popularity of eggs
and egg dishes.

Utensils in Preparing and Cooking Eggs

1. Nonstick Pans
Nonstick pans are made by coating steel or aluminium pans with a synthetic polymer known as
polytetraflouroethylene(PTFE), which keeps food from sticking to the surface. These pans are easy to clean, needing only
to be rinsed and wiped with a paper towel or dishcloth.
2. Omelet Pans
Omelet pans are specifically designed for making omelettes. These are shallow skillets with flared sides and long
handles. They are typically 7 to 10 inches in diameter. Aside from traditional omelette pans, folding omelette pans, which
consist of two semicircular pans attached by hinges, can be used for cooking omelettes.
3. Electric Egg Cooker
This is an electric appliance that cooks eggs in the shell using steam. Most models have cups or inserts for
poaching eggs and even for frying or scrambling eggs.
4. Poacher
An egg poacher consists of a pan with a rack that holds small cups. Eggs are placed in the cups and are poached
over simmering water.
5. Coddler
A coddler is a small cup made of porcelain, heatproof glass, or pottery with a lid that is screwed on. Eggs are
broken into the cup, which is then covered and submerged in simmering water in a pot or pan. This coddles or gently
cooks the eggs. If a coddler is unavailable, the egg can be cooked in its shell or in small canning jars.
6. Egg Ring
An egg ring is a band with or without a handle. It is used for holding eggs while they are being fried or poached.
7. Whisk
A whisk is atool used for beating eggs for scrambled eggs. It is also used for beating egg whites for meringue or
to be incorporated in cakes and other baked goods. In the absence of a whisk, a fork can be used to beat eggs.
8. Spatulas
Spatulas are tools with a wide, flat blade made of metal, wood, or rubber that is attached to a wooden, metal or
plastic handle. These are used for stirring scrambled eggs while cooking, as well as for flipping omelettes. For flipping
omelettes, a spatula with a broad, flat, and flexible blade.
9. Separator
This tool consists of a small cup centered in a round frame made of metal, plastic, or ceramic. When an egg is
broken into the separator, the cup catches the yolk, while the slots around the frame let the egg white slip through.
Alternatively, a kitchen funnel can be used to separate eggs.
10. Slicer
This is tool for slicing hard-boiled eggs with one stroke. It is made up of a slotted dish that holds the egg and a
hinged plate made up of several wires or blades, which is brought down over the egg in the dish to produce several neat
slices at once.
11. Wedger
A wedger is used to cut hard-boiled eggs into equally sized wedges. The hard-boiled egg is held in the cup and the
wires are pulled over it.
12. Piercer or Pricker
An egg piercer or pricker is a small cup with a sharp spike in the center for making a tiny hole in the large end of
an eggshell before the egg is boiled. Piercing allows some air inside the eggshell to escape and water to seep in while the
egg cooks, which makes peeling the egg easier.
13. Custard Cups
Custard cups are small slope-sided ceramic or heatproof galss cup used for making single-serving custard dishes.
Typically, these come in 6-, 8-, and 10-ounce sizes. The cup are filled with the custard mixture and then placed in a deep
baking dish with water.
14. Quiche Dish
This is round, shallow, straight-sided ceramic dish, typically with scalloped edges for making quiches. It is
sometimes called a flan tart or dish. If one is not available, a pie plate of the same size can be used.
15. Souffle Dish
A soufflé dish is a deep dish with straight sides designed for making souffles. It is available in various sizes.
Straight-sided casseroles, or baking dishes, or saucepans can also be sued for baking souffles.
16. Crepe Pan
 This shallow skillet has sloping sides and ranges between 6 and 8 inches in diameter. A crepe pan be non-stick, or
made of aluminium, cast iron, or carbon steel.

Culinary Uses of Eggs

Eggs are among the most used ingredients in the culinary arts. They are cooked and served as main dishes, but
they are also used to add flavour, texture, and body to various sweet and savory dishes. They also serve the following
functions in cooking.
1. Thickening
Eggs can be used as a thickener for sauces, custards, fillings, and puddings.
2. Leavening
When beaten until light and airy, eggs can be folded into batters and mixtures to make these expand and rise,
producing soft, pillowy cakes and breads.
3. Coating
Eggs can be used as a based ingredient for coatings for meat dishes, breads, and cookies. The coating or breading
of fried chicken, for instance, is made by dipping the chicken in beaten egg and then dredging in flour, cornstarch,
breadcrumbs.
4. Biding
The protein molecules in eggs hold the ingredients in meatballs, meatloaf, casseroles, and croquettes together, so
that they do not fall apart while being cooked or served.
5. Emulsifying
To emulsifying means to create a smooth mixture from two liquids that do not usually combine. For instance, egg
yolks are used to keep oil and vinegar for salad dressings from separating.
6. Clarifying
Egg whites are sometimes added to simmering broth in order to clarify or remove impurities. As the egg white
coagulate, or changes to a solid state, they trap small particles in the liquid.
7. Retarding Crystallization
Egg whites slow down the crystallization of sugar in candies and icings for cakes.

Methods of preparation
There is a wide variety of egg dishes, ranging from the simple to the complex. These can be made using the
following methods of preparation.
1. Boiled
Boiled eggs are cooked by immersing eggs, still in their shells, in boiling water.
 Soft-boiled Eggs
 Hard-boiled Eggs
2. Fried
A fried egg is made by cooking an egg whole in a hot pan with oil. Frying an egg is perhaps the simpliest way to
prepare eggs for any meal of the day.
3. Scrambled
Scrambled eggs are made by whisking egg whites and yolks in a bowl together with water or milk.
4. Poached
An egg is poached by breaking it into a small cup or bowl, and then sliding it into a pan of simmering water.
These is cooked until the egg white has mostly set, but the yolk should remain soft. Ideally, only the freshest eggs are
poached, as to keep the white separating from the yolk while cooking.
5. Coddled
Coddled eggs are lightly cooked eggs. They are made by immersing whole eggs in water simmering at just below
boiling point for 10 minutes. Alternatively, eggs can be broken into a coddler and cooked in a bain-marie.
6. Shirred
Also known as baked eggs, shirred eggs are made by making eggs in a baking dish called a shirrer or any type of
baking dish with a flat bottom. The eggs are usually cooked with butter until the white and yolks have set.
7. Basted
A basted egg is made by breaking a whole egg into a hot pan with butter or oil. After a minute or two, a
tablespoon of water is added to the pan. The pan is covered right away so as to trap the steam, which will finish cooking
the egg. The result is an egg that is fried on the bottom and steamed on top.
8. Omelet
An omelette is a dish made with beaten eggs that are cooked in a skillet with butter or oil. The eggs are allowed to
cook without stirring until they set, and then they are folded over or around filling.
9. Frittata
This egg-based dish originated in Italy. It is made by mixing together beaten eggs and ingredients such as meats,
cheeses, and vegetables. The egg mixture is cooked in a pan over low heat for at least 5 but not more than 15 minutes,
until the bottom has set but the top still soft.
10. Quiche
A quiche is dish that consists of a savory pastry crust filled with a mixture of eggs, milk or cream, cheese, meat,
seafood, and/or vegetables. It is baked in the oven until the center of the custard is just set. It can be served warm or at
room temperature.
11. Strata
A strata is a dish that is similar to bread pudding. It is made by layering different ingredients such as beaten eggs,
bread, and cheese in a casserole dish. It is then chilled for 8 hours or overnight. Before baking, it is allowed to come back
up to room temperature. Typically served for breakfast or brunch, a strata can be made with a combination of various
ingredients, including meats, seafood, or vegetables.

12. Casseroles
Egg casseroles are usually made of beaten eggs, meat or fish, vegetables, and flour, rice, potato, or pasta, topped
with breadcrumbs and/or cheese.

Presentation of Egg Dishes

While egg dishes are some of the simplest to prepare and cook, it is still important to present them in a manner
that is attractive and appetizing. As such, plating or arranging the eggs and any other components of the dish on a plate
needs careful consideration, planning, and preparation.
Plating and garnishing re among the important things to consider in the presentation of egg dishes.
1. Plating
a. Plain white plates are ideal, as they do not have any designs that can take away attention from the dish itself. If
using plates with a design, make sure that the design is as simple as possible or are only on the borders.
b. Keep portions small
c. Add color to the plate by incorporating various food items, like vegetables and fruits, to the plate.
d. Should the dish have various components or ingredients, plate them following the clock method, in which the
plate is divided into distinct parts that correspond to numbers on a clock. In general, starchy foods should be
placed at 10 o’clock, protein at 6 o’clock, and vegetables at 2 o’clock.
e. Create different shapes and form by using cookie cutters.
f. Use a paintbrush or squeeze bottle to put sauces on the plate
g. Create visual interest by using the principle of art known as repetition.
2. Garnishing
a. Remember to use garnishes sparingly. They should enhance, not overpower the dish.
b. Match the garnishing with the ingredients and flavors of the dish.

Carbohydrates in Food
Carbohydrate are one of the three main food nutrients beside fats and proteins. There are three types of
carbohydrates in foods, namely sugar, starch, and dietary fiber. Each of these must be consumed in order for the body to
be healthy and function efficiently. Health experts recommend that a third of a person’s daily food intake be made up of
carbohydrate-rich foods, which include cereals and other grains, vegetables, fruits, beans, and legumes, and dairy
products.
A carbohydrate is an organic compound that consists of carbon, hydrogen, and oxygen. Numerous foods contain
carbohydrates in various forms, categorized as simple or complex depending on their chemical structure.

Types of Carbohydrates
Sugars in fruit, vegetables, milk, and dairy products are considered simple carbohydrates, and they serve as the
body’s major source of energy, enabling a person to perform various physical activities and helping the body’s organs to
function properly. On the other hand, cereals and grains, beans and legumes, and starchy vegetables are considered as
complex carbohydrates and serve as good source of dietary fiber, which help to regulate various body processes.

Food Rich in Complex Carbohydrates

Foods containing comlex carbohydrates are classified as starchy carbohydrates and fibrous catbohydrates.
 Starchy Carbohydrates
This category of complex carbohydrates include food items such as vegetables, like potatoes and sweet potatoes;
legumes, like beans and peanuts; whole grains, like brown rice and cracked wheat; and food products made from whole
grains, like bread and pasta.
1. Vegetables
Peas, beets, carrots, corn, potatoes, yams, pumpkin, and squash are some examples of vegetables that
contain starchy carbohydrates. Aside from complex carbohydrates, these vegetables have large amounts of
vitamins and minerals, as well as fiber.
2. Legumes
Beans and legumes are a great source of starchy carbohydrates. When eaten, these provide the body with
dietary fiber that helps keep one feel full for a longer time. Scientific studies have also proven that beans can
lower a person’s cholesterol level.
3. Whole Grain
Whole grain are seeds of plants that have undergone little or no processing. As such, they retain their
essential nutrients and fiber content. Oats, barley, rice, millet, and cracked wheat are examples of whole grains.
Aside from being a good source of dietary fiber, whole grains also contain selenium; magnesium, and potassium,
all of which are needed by the body in certai amounts in order to function efficiently.
 Fibrous Carbohydrates
Fibrous carbohydrates refer to vegetables and fruits with high fiber content. As fiber is not completely digested by
the body, foods containing fibrous carbohydrates pass right through the digestive tract cleaning out the colon in process.
Thus, these foods are essential to digestive health.

Grains and Cereals

 The term cereal is closely associated with breakfast cereals, a type of processed food commonly eaten in the
morning. However, cereals actually encompass a wide range of food items that are produced from the seeds of edible
grasses or plants.

Structure and Composition of Cereal Grains

Cereal grains grow as small pellets that consist of several layers. Each of these layers performs a specific function
in the growth and development of the plant. In general, the outermost layer is replete with various nutrients that drive the
various processes involved in the plant’s development, while the inner layers contain both simple and complex
carbohydrates.
A cereal or grain has three major parts: bran, endosperm, and germ.
1. Bran
Bran, or miller’s bran, is the hard outer layer of cereal grains. When cereal grains are milled to remove
the bran, they lose a considerable portion of their nutritional value, particularly as this layer is rich in protein,
vitamins, minerals, omega-3 fatty acids, and dietary fiber.
2. Endosperm
The main part of the cereal grain is called endosperm. This tissue surrounds the germ providing it with
nutrition it needs to develop in the form of starch, which is the main substance that the endosperm contains.
3. Germ
Also known as embryo, the germ is the reproductive part of a cereal grain. It is the portion that grows and
develops into a plant. Along with the bran, it is usually separated from the endosperm during milling. Removing
the germ takes out certain nutrients from the cereal grain. These nutrients include polyunsaturated fats and B
vitamins, as well as phytochemicals and antioxidants.

Cereal and Grain Dishes

As has been discussed, cereals and grains are among the most nutritious natural food sources. To get best of the
numerous health benefits they provide, these must be prepared and cooked properly.

Methods of Cooking Grains and Cereals

Usually, cereal grains, whether whole or milled and processed, need to be cooked before they can be eaten. The
methods of preparing and cooking cereal grains for human consumption are fairly simple, fast, and easy. In general, there
are three methods of cooking cereals and grains: boiling, steaming and toasting.

Points to Observe
The following guidelines should be kept in mind in cooking cereals and grains, except when using the toasting
method.
1. The quantity of liquid to cook the cereal in varies depending on the type of grain. Whole and coarsely ground
cereals require more liquid than those that are crushed or finely ground.
2. To ensure that the liquid is absorbed completely when the cereal is cooked, used the correct proportion of liquid
to grain.
3. Cooked cereals should never be thin enough to pour. They must be thick enough without being pasty or lumpy.
4. Cooking tie varies with kind and form of the cereal. Whole grains take a longer time to cook than refined grains.
5. As a general rule, cereals and grains should be allowed to cook until they can be easily squashed between the
fingers, but they should not be mushy or soggy.

Garnishing
Garnishing cereal and Grain dishes make these relatively simple dishes more appetizing. The following are some
garnishing ideas for cereals and grains.
1. Herbs and Flowers
Herbs and edible flowers can add more color, flavour, and aroma to a dish. Herbs can be roughly chopped
and sprinkled over the dish, or bundled together to make a small bouquet to be placed on the side. Edible flowers,
like those of okra and squash, can also be added to a finished dish.
2. Fruits and Vegetables
Fresh fruits and vegetables can be cut into various shapes to add color and flavour to any cereal dish.
Even the peel or zest of fruits and vegetables can be artfully arranged on top of or around the dish. Bean sprouts and
microgreens can also be used as garnishing.
3. Crunchy Toppings
Roasted nuts and seed, either plain or flavoured with spices, can be sprinkled over a dish. Croutons can
also be used to add texture.
4. Sweet Finished
Chocolates curls, thin wafer cookies, caramel, or spun sugar make elaborate and decadent garnishes to
cereal dishes. Candied and dried fruits can add tang and flavour, too.

Storing Cereals, Grains, and Starchy Foods

Proper storage of cereals, grains, and starchy foods will help to prolong their shelf life. This will help to preserve
their quality and nutritional value, as well as prevent spoilage and inhibit the growth of harmful bacteria that may cause
food-borne diseases.