Lesson

1 Prepare Egg Dishes

Overview
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its
presence in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or may
be combined with other ingredients to produce another dish. In baking, egg acts both as an
emulsifier and leavener.
The egg’s protective coating or mucin layer which aids in the maintenance of its
freshness by covering the small holes in the shell is called bloom. Bloom is removed during
washing so it is not advisable to wash eggsprior to storage unless it is very dirty. Removal of
the mucin layer will expose the holes making the egg susceptible to bacterial penetration
and dehydration, thus hastening deterioration of its quality.

Eggs are produced commercially in farms with a few hundred layingchickens, or in

large laying complexes with thousands of layers. Small and micro-sized backyard poultry
either in small poultry cages or as free range chicken are also producing eggs. Egg is indeed a
convenient food for any meal in and out of the house.

Learning Outcome 1:
Perform Mise’en Place
After going through this module, you are expected to:

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

2. Clean, sanitize and prepare tools, utensils and equipment needed in
preparing egg dishes;
3. Identify egg components and its nutritive value.
 What’s In

DEFINITION OF TERMS

Vitelline – is the covering membrane that protects the yolk from breaking.

Latebra – the channel leading to the center of the yolk.

Chalaza – is the ropey strands of egg white at both sides which anchors the yolk.

Air Cell – is the empty space between the white & shell at the large end of the egg.

Albumen – is the other term for egg white.

Frothy – is a large air bubbles that flow easily.

Soft foam – is an air cell which are smaller and more numerous.

What is It

Tools, Utensils and Equipment Needed in Egg Preparation

1. CHANNEL KNIFE- It has a handle the size and

shape of a small knife or vegetable peeler. At the
end of the handleis a metal part with a sharp, V-
shaped metal projection extending downward from
a small surrounding frame commonly used in
decorative works suchas making garnishes.

2. COLANDER- It is a kitchen utensil used to strain

foods such as pasta or riceor to rinse vegetables.
The perforated nature of this tool allows liquid to
drain through while retaining the solids inside.
3. OFFSET SPATULA- A long, narrow tools that
have a thin, flat metal blade orpaddle at one end.
The blade is blunt, not sharp, and is used for
spreading frosting onto a cake or pushing batter
into an even layer in a cake pan.

4. PASTRY BRUSH- also known as a basting brush, is

a cooking utensil used to spread butter, oil or glaze
on food. Traditional pastry brushes are made with
natural bristles or a plastic or nylon fibersimilar to a
paint brush, while modern kitchen brushes may have
silicone
bristles.

5. RUBBER SCRAPER- A broad flexibleplastic or

rubber 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.

6. SIEVE- A screen-type mesh supportedby a round

metal frame used for sifting dry ingredients like
starch and flour and used for straining solids from
liquids, forseparating coarser from finer particles,
or for reducing soft solids to a pulp.

7. WIRE WHISK- A kitchen tool which can be used

to blend ingredients smoothor to incorporate air
into a mixture, in a process known as whisking or
whipping.Most whisks consist of a long, narrow
handle with a series of wire loops joined at the end.
The wires are usually metal, but some are plastic for
use with non-
stick cookware.
8. MEASURING SPOONS- These are spoons used
to measure an amount ofan ingredient, either
liquid or dry, when cooking. Measuring spoons
maybe made of plastic, metal, and other
materials. They are available in many sizes,
including the teaspoon and
tablespoon.

9. MEASURING CUPS- A kitchen utensil used

primarily to measure thevolume of liquid or
bulk solid cookingingredients such as flour and
sugar, especially for volumes from about 50ml (2
fl oz) upwards.

10. MEASURING GLASS- Also known as

measuring jug. It is agraduated glass container
used to measure quantities of liquid

11. EGG RING- A round metal ring, approximately

1 cm high, used when cooking to preventan egg
spreading across the cooking surface.

12. EGG SLICER- It is a food preparation utensil

used toslice peeled, hard-boiled eggs quickly and
evenly. It is consists of a slotted dish for holding the
egg and a hinged plate of wires or blades that can
beclosed to slice.

13. EGG POACHER -It is a covered pan containing a

plate with depressions or shallow cups in each of
which an egg can be cooked over steam rising from
boiling water inthe bottom of the pan.
14. OMELET PAN - There are several types of pans
designed specifically for making omelets. A
traditional omelet pan is made with low curved
edges and a wide diameter bottom to enable the
omeletto be rolled easily.

15. SAUCE PAN - A cooking utensil that is round

in shape with high, straight sides and a longer
handle. Equipped with a tight fitting cover, the
saucepan can range insizes to hold contents for
one pint or insizes up to four quarts. They are
made of materials such as stainless steel, copper,
anodized aluminum, glass, and
enameled steel or cast iron.

16. SLOTTED SPOON - A spoon implement used in

food preparation. The term can be used to
describe any spoon with slots, holes or other
openings in the bowl of the spoonwhich let liquid
pass through while preserving the larger solids on
top.

17. EGG CUP/SERVER - An egg cup, sometimes

called an egg server, is an item of tableware used
forserving and holding boiled eggs within their
shell. Egg cups have an upwardlyconcave portion
to hold the egg and a
flat-bottomed base.

18. ROTARY EGG BEATER- A hand tool that is

used to manually mix and beat eggs or other
similar ingredients, such as sauces, batter, egg
whites, and dressings. This kitchen utensil is
typically made of stainless steel with stainless
blades all of which
can be easily cleaned.
19. OVEN - A thermally insulated chamber or
component used for cooking, baking,heating or
drying.

20. ELECTRIC HAND MIXER - A hand-held mixer

which usuallycomes with various attachments
including a whisk attachment forwhisking cream,
batters and egg
whites.

21. REFRIGERATOR - A kitchen appliance where

you storefood at a cool temperature.
 What is It

Cleaning and Sanitizing Tools and Equipment

A cleaning program that is an overall system should be prepared to
organize all your cleaning and sanitizing tasks. The program should also help
identify your cleaning needs, set up a master cleaning schedule, select the
suppliesand tools to use, and train yourselves to make the best of your
skills.

Cleaning is the removal of visible oil while sanitizing means

reducing thenumber of harmful microorganisms by using very hot water or
a chemical sanitizing solution. To be effective, cleaning and sanitizing must
be two-step process. Surfaces must first be cleaned and rinsed before
being sanitized.

There are many cleaning products or agents and a variety of

equipment in the market. Choose the best for your workplace and follow
instructions in the label.

Here are some points to support your workplace training:

1. Clean in a logical order.
2. Different cleaning tasks require different methods. Getting things
wrong cancause damage to surface, harm to yourself, and spread
bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your skin or
eyes orbreathing in the fumes can cause a serious illness.
4. Mixing one agent with another can be very dangerous. A chemical
reaction canbe set up, or in some cases, produce poisonous fumes.

Ware Washing
Ware washing is the process of washing and sanitizing dishes,
glassware, flatware, and pots and pans either manually or mechanically.
Manual ware washing uses a three-compartment sink and is used primarily
for pots and pans. Itmay 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.
A. Manual Dishwashing Procedure

1. Scrape and pre-rinse. The purpose of this step is to

keep the wash water cleaner longer.
2. Wash. Use warm water at 1100 F to 1200 F
and a good detergent. Scrub well with a brush to
remove all traces of leftover and grease.
3. Rinse. Use clean warm water to rinse off detergent.
Change the water frequently, or use running water
with an overflow.
4. Sanitize. Place utensils in rack and immerse in hot water at 1700 F for
thirtyseconds. (A gas or electric heating element is needed to hold water at
this temperature.)
5. Drain and air-dry. Do not towel-dry. This may contaminate utensils.

B. Mechanical Dishwashing

The steps in washing dishes by machine are the same

as inthe manual methods. Except that the machine
does the washing, rinsing, and sanitizing.
Procedure:
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will
strike allsurfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800 F for
machinethat sanitizes by heat and at 1400 F for
machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch
food-contactsurface.