Home Economics

• Home Economics focuses on achieving optimal, healthy, and sustainable living for individuals, families, and society
• Issues in Home Economics

  • Food, nutrition, diet, health, family and social concerns, consumer issues, sustainability in the home, responsible family resource management, textiles, and clothing
• Home Economics education


  Empowers individuals and families with knowledge and skills to address real-life concerns of everyday living
• Home Economics draws on diverse disciplines integrating social, physical, and human sciences
• Home Economics education develops students' essential life skills and personal independence
• Module 1 in Cookery 11 covers topics related to Egg Dishes
• Topics covered in Module 1

  • Tools, utensils, and equipment used in Egg Preparation
  • Nutritional Value and Components of Eggs
  • Characteristics of Quality Fresh Eggs
  • Market Forms of Eggs
  • Preparing and Cooking Egg Dishes
  • Variety of Egg Dishes
  • Cooking and Presenting Egg Dishes
• After finishing Module 1, students are expected to identify tools, utensils, and equipment used in egg preparation, tell the nutritional value and components of eggs, value the importance of eggs in meals, explain the characteristics of quality fresh eggs, identify the market forms of eggs, perform mise en place, prepare and cook egg dishes, present egg dishes, and evaluate the finished products
• Eggs are a versatile ingredient that can be combined with many ingredients to create a variety of dishes
• Food safety program


  Starts with the standard operating procedures of cleaning and sanitizing tools and utensils to be prepared in cooking food, particularly in eggs
• Improper cleaning and sanitizing of tools may allow harmful microorganisms to be transferred from one food to another
• Tools, utensils, and equipment needed in preparing egg dishes

  • Coddler
  • Egg cooker
  • Crepe pan
  • Custard cups
  • Omelet pan
  • Egg piercer
  • Poacher
  • Quiche dish
  • Egg ring
  • Separator
  • Slicer
  • Wedger
  • Non-stick pans
  • Whisk
  • Spatulas
• Using an egg piercer

  Gently prick a very small hole in the large end of an eggshell before hard-boiling to allow some air to escape and water to seep in, making peeling easier
• Using a poacher


  Cook eggs over steam rising from boiling water at the bottom of the pan
• Using a separator


  Separate egg white from yolk using a small cup
• Using a slicer


  Cut hard-boiled egg into uniform slices with one stroke using parallel wires for slicing
• Using a wedger


  Hold the hard-boiled egg upright and cut it into 6 equal wedge-shaped parts by pulling the wires over
• Types of spatulas


  • Flipping spatula
  • Scraping spatula
• Non-stick pans prevent eggs from sticking and are easy to clean
• Protein in eggs is found in both the yolk and the albumen, making up about 12.5% of the weight of the egg
• Eggs are a good source of all the B vitamins, plus other recognized vitamins except for vitamin C
• Eggs are an excellent source of protein with high biological value containing all essential amino acids needed by the human body
• Nutrients in eggs


  • Protein
  • Vitamins (B vitamins, vitamin A, vitamin D, vitamin E)
  • Minerals (phosphorous, iodine, calcium, selenium, iron)
  • Fat
  • Cholesterol
  • Lecithin
• Eggs are a good source of high biological value protein as they contain all the essential amino acids needed by the human body
• Eggs are an excellent source of minerals required for health, such as phosphorous, iodine, calcium, selenium, and iron
• Eggs provide useful amounts of vitamins including B vitamins, vitamin A, vitamin D, and vitamin E
• The fat content of an egg is found almost entirely in the yolk, with 11.2% of the egg content being fat
• Eggs contain cholesterol and lecithin, which are essential for the structure and function of all cells in the body
• Eggs contain only traces of carbohydrate and no dietary fiber
• An egg is made up of the albumen or white, the yolk or yellow, and a porous shell
• Anatomy of an Egg


  • Shell
  • Inner and Outer Membranes
  • Air cell
  • Albumen
  • Chalazae
  • Vitelline Membrane
  • Yolk
• The shell of an egg has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust
• The color of the eggshell is determined by the breed of the hen and has no relation to quality
• The air cell in an egg usually rests between the outer and inner membranes at the egg’s larger end and grows larger as the egg ages
• The egg white, known as albumen, contains approximately 40 different proteins and mainly consists of water
• The yolk of an egg contains less water and more protein than the white, along with some fat, vitamins (iron, vitamin A, vitamin D, phosphorous, calcium, thiamine, riboflavin), and minerals
• The yolk is a source of lecithin, an effective emulsifier, and its color ranges from yellow to deep orange based on the hen's feed
• High-quality fresh eggs must meet strict standards and only those of high quality should reach the consumer
• One can check for high quality and freshness of an egg by noting its appearance when broken
• Cholesterol helps maintain the flexibility and permeability of all cell membranes and is essential for the reproduction of sex hormones, cortisol, vitamin D, and bile salts