Name of the Subject:

Name of Student:
Activity Number:
Score:

Pre-Test
Test Direction: Select and encircle the best answer of your choice.
1. It is the structure of an egg that the first line of defense against bacterial
contamination?
a. a. Air cell b. Shell c. Membrane d. Yolk
2. Which of the following contains high quality protein with all the essential amino
acids, all of the vitamins except vitamin C, and many minerals?
a. a. Cereals b. Flour c. Egg d. Seafood
3. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size.
a. Chalaza b. Germinal disc c. Shell d. Yolk
4. This is the entrance of the latebra, the channel leading to the center of the yolk.
a. Chalaza b. Germinal disc c. Shell d. Yolk
5. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid
weight of the egg.
a. Chalaza b. Germinal disc c. Shell d. Yolk
6. 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.
a. Chalaza b. Germinal disc c. Shell d. Yolk
7. This is produced by the oviduct and consists of four alternating layers of thick and
thin consistencies.
a. Vitelline b. Albumen/eggwhite c. Phosvitin d. Livetin
8. The main protein in the egg yolk is_______________.
a. Vitelline b. Albumen/eggwhite c. Phosvitin d. Livetin
9. ________ is high in phosphorus and has antioxidant properties
a. Vitelline b. Albumen/eggwhite c. Phosvitin d. Livetin
10. The membrane that protects the yolk from breaking.
a. Vitelline b. Albumen/eggwhite c. Phosvitin d. Livetin
Name of the Subject:
Name of Student:
Activity Number:
Score:

Activity 1. Let’s do Egg Vocabulary!

Let us extend and improve your vocabulary bank by filling in the blank with correct answer.

1. This is the empty space between the

white and shell at the large end of the egg
which is barely existent in newly laid
egg.
2. It is the yellow to yellow- orange
portion that makes up about 33% of the
liquid weight of the egg.
3. The egg’s outer covering, the shell,
accounts for about 9 to 12 % of its total
weight depending on egg size.
4. This is produced by the oviduct and
consists of four alternating layers of thick
and thin consistencies.
5. They are sometimes mistaken for egg
imperfections or beginning embryos,
which of course they are not.

Activity 2. Egg word scrambled worksheet!

Direction: The table below contain letters that have been scrambled. Identify the words and
write them in the answer area below. Use separate answer sheets. After, use them in a
sentence.
Ivetlilne Talebra
Ulbanem Nivitle
Leminrag Bromeye
Bremamne Loky
Zhalaca Gegs
Answers:
_____________________ _____________________
_____________________ _____________________
_____________________ _____________________
_____________________ _____________________
Composed Sentence:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Name of the Subject:
Name of Student:
Activity Number:
Score:

What I Have Learned

Summarize the things you have learned in this lesson by answering the following questions.
Use separate answer sheets.

1. What are the structure of an egg? Write a brief description for each.

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
 Name of the Subject:
Name of Student:
Activity Number:
Score:

Activity 3. Pictorial Report

Directions: Make a collage of illustration showing the structure and composition of egg. A
sample of pictorial report is given below.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Compiled pictures properly and illustrate the structure and composition of egg in a very
attractive manner.
4 Compiled pictures properly and illustrate the structure and composition of egg in an
attractive manner.
3 Compiled pictures properly and illustrate the structure and composition of egg in a less
attractive manner.
2 Compiled pictures properly and illustrate the structure and composition of egg in
disorderly manner.
1 Improperly compiled pictures but were not able to illustrate the structure and
composition of egg in orderly manner.
Name of the Subject:
Name of Student:
Activity Number:
Score:

Assessment
Post Test

Directions: Identify the following terms and write the correct answer on the space given
before the number.

__________ 1. This is the empty space between the white and shell at the large end of the
egg which is barely existent in newly laid egg.

__________ 2. 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.

__________ 3. The yellow to yellow- orange portion makes up about 33% of the liquid
weight of the egg.

__________ 4. This is the entrance of the latebra, the channel leading to the center of the yolk.

__________ 5. Type of egg membranes that sticks to the shell.

__________ 6. Accounts for most of an egg‘s liquid weight, about 67%.

__________ 7. Is formed in the ovary and contains the zygote.

__________ 8. First line of defense against bacterial contamination.

__________ 9. This is produced by the oviduct and consists of four alternating layers of
thick and thin consistencies.
__________ 10. Is high in phosphorus and has antioxidant properties
 Additional Activities

Direction: Fill in the blank with the correct answer from the word/phrase
found in the word bank.

Word bank
in the ovary zygote vitelline,
infertile genetic material white spot
2 mm yellow germinal disc
a chick embryonic phosvitin

The Yolk

The yolk or the ________to yellow- orange portion makes up about 33% of the
liquid weight of the egg. The egg yolk is formed______________. On the
surface of the yolk, there is a small ___________ about _______ in diameter.
This is the _____________ and it is present even if the egg is___________. In
infertile eggs, the germinal disc contains the ________________ from the hen
only but when fertilized, it contains the _______ that will eventually develop
into________. The yolk material serves as a food source for ___________
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 _________ a lipoprotein. It
also contains __________ which is high in phosphorus and has antioxidant
properties, and livetin which is high in sulfur.