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    Handling Eggs

    Uploaded by

    Scud
    Here is the correct order of steps for manual dishwashing: 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 thirty seconds. (A gas or electric heating element is needed to hold water at this temperature.)

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    Handling Eggs

    Uploaded by

    Scud
    25 views18 pages
    Here is the correct order of steps for manual dishwashing: 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 thirty seconds. (A gas or electric heating element is needed to hold water at this temperature.)

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    Here is the correct order of steps for manual dishwashing: 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 thirty seconds. (A gas or electric heating element is needed to hold water at this temperature.)

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    25 views18 pages

    Handling Eggs

    Uploaded by

    Scud
    Here is the correct order of steps for manual dishwashing: 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 thirty seconds. (A gas or electric heating element is needed to hold water at this temperature.)

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 18

    HANDLING

    EGGS
    HERE ARE SOME TIPS ON
    HOW TO HANDLE EGGS:
    PURCHASING:
    Do not buy
    • Dirty egg
    • Crack eggs
    • Outdated Eggs
    STORAGE:
    • Store at 45°F or below.
    • Store in closed container.
    • Store away from strong odors.
    • Refrigerate leftover egg dishes
    in shallow containers.
    • Do not allow drippings to
    contaminate eggs.
    PREPARATION/COOKING:
    • Keep refrigerated before and after
    cooking.
    • Keep everything clean.
    • Use only clean, not cracked eggs.
    • Cook thoroughly.
    • Wash container used for egg
    thoroughly.
    • Use egg separator
    SERVICE/TRANSPORT:
    • Serve promptly after cooking.
    • Keep cold food cold, hot food hot.
    • Use ice or cold packs when
    transporting.
    • Avoid eating raw eggs or food that
    contain raw eggs
    QUIZ
    1. THESE ARE MARKET FORM OF
    EGGS THAT ARE SELDOM USED AND
    USED PRIMARILY AS INGREDIENTS
    IN FOOD INDUSTRY.

    a. Fresh Egg
    b. Frozen Egg
    c. Dried Egg
    d. Baked Egg
    2. THIS IS PREPARED BY SLIPPING
    SHELLED EGGS INTO BARELY
    SIMMERING WATER AND GENTLY
    COOKING UNTIL THE EGG HOLDS ITS
    SHAPE

    a. Omelette
    b. Sunny side up
    c. Poached Egg
    d. Scrambled Egg
    3. WHEN EGG IS COOKED IN THE SHELL,
    POACHED, FRIED AND SCRAMBLED
    EGGS ARE USED AS _____________?

    a. Emulsifier
    b. Foam
    c. Cooked and served
    d. Binding, thickening, and gelling
    agent
    4. THIS REFERS TO POULTRY OR FOWL
    PRODUCTS

    a. Vegetables
    b. Egg
    c. Bread
    d. Dessert
    5. WHICH OF THE FOLLOWING SHOWS
    SIMPLE WAY OF PRESENTING EGG
    DISHES?

    a. When serving egg play with color and


    texture
    b. Be odd
    c. Make sure your serving plates are big
    enough to let each food item stand
    out.
    d. All of the above
    IDENTIFICATION

    6. It is a kitchen utensil used for


    measuring liquid or bulk solid
    cooking ingredients such as flour and
    sugar.
    IDENTIFICATION

    7. It is called egg white, accounts for


    most of an egg‘s liquid weight, about
    67%.
    IDENTIFICATION

    8. This is the entrance of the latebra and


    barely noticeable as a slight
    depression on the surface of the yolk
    IDENTIFICATION

    9. This is the ropey strands of egg white


    at both sides of the egg.
    IDENTIFICATION

    10.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.
    CORRECT ORDER. ARRANGE THE PROCEDURE IN
    MANUAL DISHWASHING BY LOGICAL ORDER.
    a. Sanitize. Place utensils in rack and immerse in hot
    water at 1700 F for thirty seconds. (A gas or electric
    heating element is needed to hold water at this
    temperature.)
    b. 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.
    c. Drain and air-dry. Do not towel-dry. This may
    contaminate utensils.
    d. Scrape and pre-rinse. The purpose of this step is to
    keep the wash water cleaner longer.
    e. Rinse. Use clean warm water to rinse off detergent.
    Change the water frequently, or use running water with
    an overflow.

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