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    Egg Preparation

    Uploaded by

    Dennis Raymundo
    This document provides guidelines for proper mis en place when preparing egg dishes. It outlines collecting all necessary tools such as pans, whisks and measuring cups. It emphasizes preparing ingredients by checking quantities and quality, and measuring accurately. Proper cleaning and sanitizing of tools is also described as important for food safety.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    Egg Preparation

    Uploaded by

    Dennis Raymundo
    56 views13 pages
    This document provides guidelines for proper mis en place when preparing egg dishes. It outlines collecting all necessary tools such as pans, whisks and measuring cups. It emphasizes preparing ingredients by checking quantities and quality, and measuring accurately. Proper cleaning and sanitizing of tools is also described as important for food safety.

    Original Description:

    TLE

    Original Title

    Egg preparation

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    This document provides guidelines for proper mis en place when preparing egg dishes. It outlines collecting all necessary tools such as pans, whisks and measuring cups. It emphasizes preparing ingredients by checking quantities and quality, and measuring accurately. Proper cleaning and sanitizing of tools is also described as important for food safety.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    56 views13 pages

    Egg Preparation

    Uploaded by

    Dennis Raymundo
    This document provides guidelines for proper mis en place when preparing egg dishes. It outlines collecting all necessary tools such as pans, whisks and measuring cups. It emphasizes preparing ingredients by checking quantities and quality, and measuring accurately. Proper cleaning and sanitizing of tools is also described as important for food safety.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 13

    POINTERS TO BE FOLLOWED IN PERFORING MIS

    EN PLACE IN PREPARING EGG DISHES

    1. COLLECT/ GATHER ALL SUITABLE TOOLS NEEDED FOR EGG


    DISHES.

     NON-STICK PAN *CARAJAY

     WIRE WHISK * SAUCE PAN

     TURNER * MEASURING SPOON

     CHOPPING BOARD MEASURING CUPS

     PARING KNIFE * BOWLS

     CHEF’S KNIFE
    2. PLACE ALL TOOLS WITHIN EASY REACH AND ALL
    EQUIPMENT, SUCH AS POTS AND PANS IN A PERMANENT
    PLACE.

    3. USE ELECTRIC-OPERATED TOOLS CAREFULLY TO


    AVOID ACCIDENTS.

    4. CHECK THE QUALITY AND QUANTITY OF INGREDIENTS.

    5. CHECK IF ALL THE NEEDED INGREDIENTS ARE


    AVAILABLE.
    6. MEASURE THE INGREDIENTS NEEDED IN THE RECIPE
    ACCURATELY USING THE CORRECT MEASURING CUPS AND
    SPOONS.

    7. ARRANGE THE TOOLS AND INGREDIENTS SYSTEMATICALLY

    8. WORK WITHIN THE TIME FRAME TO ENSURE QUALITY FOODS


    SERVED AT THE RIGHT TIME AND WITH THE RIGHT TEMPERATURE.
    SERVE HOT FOODS HOT AND COLD FOOFS COLD.

    9. CLEAN AND SANITIZE ALL TOOLS AND EQUIPMENT BEFORE AND


    AFTER USING THEM. SERVING SAFE AND HYGIENIC FOODS LEAD TO
    CONTINUOS FLOW AND PATRONAGE OF CUSTOMERS.
    TIPS FOR EFFECTIVE CLEANING AND SANITIZING
    OF TOOLS AND UTENSILS

    USE WARM AND SUDSY WATER IN WASHING TOOLS AND


    UTENSILS.

    SANITIZE BY USING HOT WATER OR SAFE CHEMICAL SANITIZER


    ESPECIALLY IF A DISHWASHER IS NOT AVAILABLE.

    DRY THOROUGHLY ALL UTENSILS BEFORE USING AGAIN.

    AIR DRYING IS THE BEST WAY OF DRYING USED TOOLS AND


    UTENSILS.

    USE TEA TOWEL IN DRYING CLEANED TOOLS AND UTENSILS


    BEFORE PUTTING THEM AWAY.
    nutritive value of eggs

    EGGS CONTAIN HIGH QUALITY OR COMPLETE PROTEIN WITH THE ESSENTIAL AMINO ACIDS

    SOURCE OF EBERGY- A LARGE EGG SUPPLIES 75 CALORIES

    VITAMINS

    VITAMIN A - VITAMIN D

    VITAMIN B COMPLEX - VITAMIN E

    MINERALS

    PHOSPHOROUS

    ZINC

    FOLATE
    OTHER BENEFITS FROM EGSS

    CHEAPEST SOURCE OF HIGH QUALITY OF PROTEIN

    READILY AVAILABLE

    CONVENIENT AND EASY TO PREPARE

    REQUIRES SHORT COOKING TIME

    EASY TO CHEW AND DIGEST- RECOMMEND FOR CHILDREN


    AND ELDERLY PEOPLE

    MAY HELP IN MEMORY RETENTION DUE TO CHOLINE


    PARTS OF AN EGG

    YOLK

    - THE YELLOW OR ORANGE PART AT THE CENTER


    OF AN EGG, APPROXIMATELY 31% OF THE WEIGHT
    OF THE EGG

    - SUSPENDED IN THE WHITE BY TWO CHALAZAE OR


    YOLK CHORDS

    - COLOR OF THE YOLK DEPENDS ON THE FOOD OF


    THE HEN AND THE SPECIES OR BREED
    PARTS OF AN EGG

    WHITE

    - ALSO CALLED THE ALBUMIN;


    CONSTITUTES 58% OF THE EGG WEIGHT

    - KNOWN AS THE EGG YOLK ANCHOR


    BECAUSE IT HOLDS THE YOLK IN PLACE
    PARTS OF AN EGG

    SHELL MEMBRANE

    - TWO MEMBRANES, THE INNER AND


    OUTER, THAT ARE SEEN WHEN PEEING
    HARD-COOKED EGGS
    PARTS OF AN EGG

    SHELL

    - SERVES AS A PROTECTIVE COVERING OF THE EGG AND HELPS IN


    MAINTAINING FRESHNESS

    - CONSTITUTES 11% OF THE WEIGHT OF THE EGG

    - A SEMIPERMEABLE MEMBRANE THAT ALLOWS GASES TO PASS IN


    AND OUT OF THE CHAT EGG FOR THE DEVELOPING EMBRYO

    - THE SHELL OF MOST CHICKENS IS WHITE; SOME HAVE PIGMENTS

    - THE SHELL OF QUAIL EGGS HAVE BROWN SPOTS


    CHARACTERISTICS OF FRESH EGGS

    THE SHELL IS WHITE, THICK AND ROUGH.

    THE AIR CELL IS REGULAR.

    THE EGG WHITE IS CLEAR, FIRM AND THICK.

    IT SINKS WHEN PLACED IN WATER.

    THE YOLK IS ROUND, FIRM , WELL-CENTERED


    AND FREE FROM DEFECTS.

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