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    Perform Mise'En Place: Lesson 1

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    Angelica L. Fangon
    This document provides objectives and information about tools, utensils, and equipment needed for preparing egg dishes. The objectives are to identify supplies needed for egg preparation, clean and sanitize supplies, identify egg components and nutritional value, and prepare ingredients according to recipes. The document then describes various knives, spoons, utensils such as egg poachers and omelet pans, and other kitchen equipment used for working with eggs.

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

    Perform Mise'En Place: Lesson 1

    Uploaded by

    Angelica L. Fangon
    165 views24 pages
    This document provides objectives and information about tools, utensils, and equipment needed for preparing egg dishes. The objectives are to identify supplies needed for egg preparation, clean and sanitize supplies, identify egg components and nutritional value, and prepare ingredients according to recipes. The document then describes various knives, spoons, utensils such as egg poachers and omelet pans, and other kitchen equipment used for working with eggs.

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    L1

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    This document provides objectives and information about tools, utensils, and equipment needed for preparing egg dishes. The objectives are to identify supplies needed for egg preparation, clean and sanitize supplies, identify egg components and nutritional value, and prepare ingredients according to recipes. The document then describes various knives, spoons, utensils such as egg poachers and omelet pans, and other kitchen equipment used for working with eggs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    165 views24 pages

    Perform Mise'En Place: Lesson 1

    Uploaded by

    Angelica L. Fangon
    This document provides objectives and information about tools, utensils, and equipment needed for preparing egg dishes. The objectives are to identify supplies needed for egg preparation, clean and sanitize supplies, identify egg components and nutritional value, and prepare ingredients according to recipes. The document then describes various knives, spoons, utensils such as egg poachers and omelet pans, and other kitchen equipment used for working with eggs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 24

    PERFORM

    MISE’EN PLACE
    LESSON 1
    OBJECTIVES
    At the end of the lesson, 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;
    4. identify and prepare ingredients according to
    standard recipe.
    KITCHEN TOOLS
    Click icon to add picture

    Channel
    Knife
    a small hand tool used generally in
    decorative works such as making garnishes.
    Pastry Brush – a small implement used to brush
    the surface of unbaked pastries or cookies with egg
    white, egg yolk or glaze.
    SPOONS: Solid– large
    stainless spoons holding about 3
    ounces used for mixing, stirring,
    and serving. Slotted and perforated
    spoons are large, long-handled
    spoons with holes in the bowl
    used to remove larger solid
    particles from liquids.
    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 paper.
    KITCHEN EQUIPMENT

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