TLE

Mise En Place:
 Is a French culinary phrase which means "putting in place"
or "everything in its place"
 A culinary process in which ingredients are prepared and
organized before cooking.

Tools, Utensils, and Equipment Needed in Egg

Preparation
Kitchen Tools:
- Channel Knife
 A small hand tool used generally in decorative works
such as making garnishes.
- Colander
 A perforated bowl of varying sizes made of stainless
steel, aluminum or plastic, used to drain, wash or cook
ingredients from liquid.
- Offset Spatula
 A broad bladed implement bent to keep the hand off
hot surfaces.
 It is used for turning and lifting eggs, pancakes and
grills and also used to scrape and clean griddles.
- Pastry Brush
  A small implement used to brush the surface of
unbaked pastries or cookies with egg white, egg yolk
or glaze.
- Rubber 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.
- Sieve
 A screen type mesh supported by a round metal frame
used for sifting dry ingredients like starch and flour.
- 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.

Kitchen 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

- Measuring Cup
 A kitchen utensil used for measuring liquid or bulk
solid cooking ingredients such as flour and sugar.
- Measuring Spoon
 It is used to measure an amount of an ingredient,
either liquid or dry, when cooking.
- Sauce Pan
 A 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 is
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.
- Chiller
 A machine for cooling something, especially a cold
cabinet for keeping stored food a few degrees above
freezing.
Cleaning and Sanitizing
Tools and Equipment
- A cleaning program is an overall system that 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 supplies and tools to use
✓Train yourselves to make the best of your skills

Cleaning and Sanitizing:

- Cleaning is the removal of unwanted dirt or stains.

- Sanitizing means reducing the number 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.
Here are some points to support your workplace training:
1. Clean in a logical order.
2. Different cleaning tasks require different methods.
3. Many cleaning agents are harmful.
4. Mixing one agent with another can be very dangerous.

Ware Washer

 It is the process of washing and sanitizing dishes,

glassware, flatware, and pots and pans either manually or
mechanically.

Manual Dishwashing

 Manual ware washing uses a three compartments ink and is

used primarily for pots and pans.
 It may be used for dishes and flatware in small operations.
 Manual Dishwashing
Procedures:
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.
3. Rinse
- Use clean warm water to rinse off detergent.
4. Sanitize
- Place utensils in rack and immerse in hot water at
1700 F for thirty seconds.
5. Drain and Air-dry
- Do not towel-dry. This may contaminate utensils.

Mechanical Dishwashing
 It 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.
 Mechanical Dishwashing
Procedures

1. Scrape and pre-rinse

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

Physical Structure and Composition of Eggs

- Eggs are poultry or fowl products such as chicken, duck, and

quail that are eaten as a food
- Egg is one of the most versatile kitchen ingredients; there are
numerous ways of cooking them on their own, and also be used
to help create arrange of other foods
- Indeed a convenient food for any meal in and out of the house

1. Shell. The egg‘s outer

covering, the shell, accounts for
about 9 to 12 % of its total
weight depending on egg size.
2. Air cell. 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.
3. Albumen/Egg white.
Albumen, also called egg white,
accounts for most of an egg‘s liquid weight, about 67%.
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.
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.
6. Membranes. There are two kinds of membranes, one just
under the shell and the other covering the yolk.
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.
Characteristics of Fresh Eggs

Exterior Quality
 Is based on shell cleanliness, soundness, texture, and
shape.
Interior Quality
 Is based on the relative viscosity of the egg white, no
presence of foreigh matters in the egg white, shape
and firmness of the yolk and freedom from yolk
defects.

 Eggs must be checked for interior quality by Candling, a

process where eggs are passed over a strong light to show
the shell and interior.

The Following are the Characteristics of the fresh egg

1. It should have rough, chalky, and unbroken shell.
2. It should sink in the water.
3. It should have round and firm yolk.
4. It should have light and thick white part.
5. It has round, well-centered yolk.
6. It has small air cell (less than 5mm deep)
7. It has clean, uncracked shell with normal shape.

Eggs Freshness

 You can determine an egg’s freshness by its buoyancy. Just

place the egg in the glass of water.
1. If it sinks and lies flat on the bottom, it is pretty fresh.
2. A week-old egg just begin to float.
3. At three weeks, it may stand upright at the bottom of
the glass.
4. An egg that floats to the surface should not be used.
Egg Sizes
 Egg sizes are actually determine by weight.
- Jumbo: 30 ounces (56 lbs)
- Extra Large: 27 ounces (50 ½ lbs)
- Large: 24 ounces (45 lbs)
- Medium: 21 ounces (39 ½ lbs)
- Small: 18 ounces (34 lbs)
- Pee wee: 15 ounces (28 lbs)

PREPARE AND COOK

 EGG DISHES

In this part, you are expected to:

 Identify the market forms of egg
 Explain the uses of eggs in culinary arts cook egg dishes in
accordance prescribed standard.

MARKET FORMS OF EGG

There are 3 market forms:

1. Fresh
2. Dried (whole, egg whites/egg yolks)
3. Frozen (whole, egg whites/egg yolks).

1. Fresh Eggs or Shell Eggs- may be purchased

individually, by dozen, or in trays of 36 pieces.
2. Frozen Eggs – are made of high-quality fresh
eggs. They come in the form of whole eggs with
extra yolks and whites. Frozen eggs are
pasteurized and must be thawed before use.
3. Dried Eggs – are seldom used. Their whites
are used for preparing meringue. Dried eggs are
used primarily as ingredients in food industry.
They are not commonly sold directly to consumers.
 Uses of eggs in culinary

Egg is cooked in many ways. It can be the main

protein dish; it can be a main or accessory
ingredient in dishes from appetizers to desserts. It
can be cooked by dry heat, moist heat, with or
without oil, as simply or as elaborately as one‘s
inclination for the moment. Indeed it can be eaten
anywhere.

Effect of Heat on Eggs

1. Coagulation of proteins: white at 60-65 0C, yolk at 65-

700C.
• Beyond this temperature, over coagulation
occurs and water is squeezed out causing
shrinkage resulting in a tough product.

2. Formation of greenish discoloration at the interface

of the yolk and white when egg is overcooked.

Uses of Egg

1. Cooked and Served – AS IS||, E.G

2. Eggs as Emulsifier
3. As binding, thickening agent, and gelling agents
4. As a foam
 • When egg is beaten albumen is denatured, air is
incorporated as white is stretched into thin films
• With continued beating, the air cells are subdivided
and volume is increased
• Protein network dries up and stabilizes the gas or air
foams
- If only egg whites are used, the color turns white and soft peaks are formed.
- If only egg or only egg yolk are used, the color becomes pale yellow with continued beating;

5. As coloring and flavoring agent

Stages in foam formation:
A. Frothy – Large air bubbles that flow easily
B. Soft foam – Air cells are smaller and more numerous; foam becomes
whiter; soft peaks are formed when beater is lifted
C. Stiff foam – Peaks hold their shape; when bowl is tipped, it holds, moist,
and glossy
D. Dry – Moistness and glossiness disappear; specks or egg white are seen

Egg Products

Balut is a fertilized developing egg embryo that is boiled and eaten from
the shell. It is commonly sold as street food in the philippines and other
parts of southeast asia. The length of incubation before the egg is cooked
is a matter of local preference, but generally ranges between 14 and 21
days
Century eggs are a chinese preserved food product and delicacy made by
preserving duck, chicken or quail eggs in a mixture of clay, ash, salt,
quicklime, and rice hulls for several weeks to several months, even
years, depending on the method of processing.
Virgin boy eggs are a traditional dish of dongyang, zhejiang, china in
which eggs are boiled in the urine of young boys who were presumably
peasants, preferably under the age of ten
Tea egg is a typical chinese savory food commonly sold as a snack, in
which a boiled egg is cracked slightly and then boiled again in tea,
andsauce or spices. It is also known as marble egg because cracks in the
egg shell create darkened lines with marble-like patterns
Smoked egg is a food that involves the smoking of eggs and fish eggs.
Smoked eggs can be prepared with hard boiled eggs that are then
smoked, or by smoking uncooked eggs in their shells.
Pickled eggs are typically hard boiled eggs that are cured in vinegar or
brine. As with many foods, this was originally a way to preserve the
food so that it could be eaten months later
Iron egg is a specialty of Taiwan found in manystreets of Taiwan. This
dish is made from chicken eggs, quail eggs, and dried pigeon eggs,
boiled in soy sauce and marinated according to a special recipe
Onsen tamago is a traditional Japanese low temperature boiled egg
which is slow cooked in the hot waters of onsen in Japan.
Ovos moles de Aveiro —sometimes written as ovos-moles de Aveiro—
are a local pastry delicacy from Aveiro District, Portugal, made of egg
yolks and sugar, and sometimes chocolate
Uovo sbattuto, also known as resumada, rossumata or rusumada in
Lombardy, is a common Italian breakfast item dating back to rustic
times. Similar to zabaione, uovo sbattuto consists of egg yolk and sugar,
ingredients readily available in most villages and farms
Bombardino is a drink popular in Italy during the winter, especially in
the ski resorts. It is made by mixing 1/2 Advocaator eggnog and ½
Brandy. More commonly, bombardino is obtained mixing ¾ of hot
traditional Italian egg liquor and ¼ rum or brandy.
 Egg Function
1. Binder
2. Leavening
3. Coating
4. Thickener
5. Emulsifier

Variety of Egg Dishes

Poached eggs:
Standard qualities of poached eggs and cooked eggs in the
shell
1. Bright, shiny appearance
2. Compact, round shore, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks

Fried eggs:
Fried eggs call for perfectly fresh eggs, the correct heat
level, an appropriate amount of cooking fat, and a deft
hand. Fried eggs may be served sunny side up (not turned)
or over (turned once). Fried eggs may be basted with fat as
they fry. Using very fresh eggs is the only way to ensure a
rich flavor and good appearance of the finished dish.
Type of Fried Egg

1. Sunny side up
- Cook slowly without flipping until white is completely set
but yolk is still soft and yellow. Heat must be low or
bottom will toughen or burn before top is completely set.

2. Basted
- Do not flip.
Add a few drops of water to pan and cover to steam
cook the top. A thin film of coagulated white will cover the
yolk which should remain liquid.

3. Over easy
- Fry and flip over. Cook just until the white is just set but
the yolk is still liquid.
4. Over medium
- Fry and flip over. Cook until the yolk is partially set.
Over hard
- Fry and flip over. Cook until the yolk is completely
set.

Scrambled eggs

Scrambled eggs can be made in two ways: the eggs can be stirred
constantly over low heat for a soft delicate curd and a creamy
texture, or stirred less frequently as they cook for a larger curd and
a firm texture. Whether prepared to order or to serve on a buffet
line, scrambled eggs must be served hot, fresh and moist.

Omelets
The rolled, or French-style, omelets start out like scrambled eggs,
but when the eggs start to set, they are rolled over. A folded or
American style, omelet is prepared in much the same manner,
though it is often cooked on a griddle rather than in a pan, and
instead of being rolled, the American omelet is folded in half.
There are two other styles of omelets, both based upon a beaten
mixture of eggs, cooked either over direct heat orin an oven.

Two factors for making quality omelets:

 High Heat
 A conditioned omelet pan