TLE 10

Different tools in
cooking egg dishes
PREPARE EGG DISHES

 Identify the tools and equipment

needed in preparing egg dishes.

 Discuss the usage of the tools and equipment

in preparing egg dishes.

 Perform how to use the different tools and

equipment in preparing egg dishes.
CLASSIFY THE FOLLOWING
 Cutting tools and equipment
 Measuring tools and equipment
 Baking tools and equipment
CLASSIFY THE FOLLOWING
 peeler,
 graters,
 kitchen shears,
 garlic press
 serrated knife,
 pizza cutter,
 muffin tin,
 rolling pin,
 turner,
measuring spoon ,
liquid measuring glass
stand mixer,
wooden spoon,
hand mixer,
pastry blender
blender,
colander/strainer,
cooling rack,
cake pan,
baster,
paring shears
 food processor,
cutting board,
 chef’s knife
dutch oven,
jelly-roll pan,
 cookie sheet,
pastry brush,
wire whisk,
rubber spatula,
mixing bowl
double boiler,
casserole,
egg separator,
 metal spatula,
dry measuring cup,
 sifter
ANSWERS
Cutting tools and equipment,
-1
( paring shears, food
processor, cutting board,
chef’s knife, serrated knife,
pizza cutter, peeler, graters,
kitchen shears, garlic press)
measuring tools and
equipment, -2
( measuring spoon , liquid
measuring glass, metal
spatula, dry measuring cup,
sifter)
 mixing tools and equipment,
-3
blender, stand mixer, wooden
spoon, wire whisk, rubber
spatula, mixing bowl, hand
mixer, pastry blender)
 baking tools and equipment -4
( muffin tin, rolling pin, turner, dutch
oven, colander/strainer, cooling rack,
cake pan, baster, jelly-roll pan, cookie
sheet, pastry brush, double boiler,
casserole, egg separator, 9x13 pan or
rectangular pan, loaf pan, pie pan, tube
pan)
 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, pan cakes, and meats on griddles,
grills, sheet pans, and the likes 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 spatula or 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 from the
sides and fold in beaten eggs in batter or whipped
cream.
 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.
 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.
ADDITIONAL UTENSILS
Spoon
Fork
Knives
Bowl
Plates
Ladle
PER GROUP
 YOU WILL BE DIVIDED TO 9
GROUPS
EACH GROUP WILL RESEARCH 3
TOOLS OR EQUIPMENT.
 RESEARCH ON HOW TO USE
AND CLEAN EACH TOOL.
 PRESENT IT ON TUESDAY !
Demonstration
Clean, sanitize, and prepare tools,
utensils, and equipment needed in
preparing egg dish
Question
 How do you wash dishes?
GUIDE QUESTIONS
What have you observe from the
picture?
Can you still work with this area?
Can you still use these
tools/equipment?
What materials you use to clean
this?
QUESTIONS
 what will happen if your
kitchen is like this?
What diseases you can get
from the kitchen like this?
WHAT ARE
CLEANING
MATERIALS/AGENTS
YOU KNOW?
ARRANGE THE FOLLOWING
PROCESS
 Sanitize
Scrape
pre-rinse
 Drain and air dry
Rinse
Wash
 Scrape Pre-rinse Wash

Drain and air dry Sanitization Rinse

ARRANGE THE FOLLOWING
PROCESS
 Scrape
Pre-rinse
 Wash
 Rinse
Sanitize
Drain and air dry
MANUAL WASHING
Scrape and pre-rinse
Wash – use warm water at 110 F to 120 F
and a good detergent.
Rinse – use clean water to rinse off the
detergent
Sanitize – hot water at 170 for 30 seconds
Drain and air-dry – DO NOT TOWEL
DRY
Mechanical dishwashing
Scrape and pre-rinse
Rack dishes so that the dishwasher
spray will strike all surface
Run machine for a full cycle
Set the sanitizing temperature
Air-dry and inspect dish
Detergents
 Detergents are the most common type of cleaning
agent and are used in home and commercial
kitchen. They work by breaking up dirt or soil,
making it easy to wash it away.
 The detergents used in commercial kitchens are
usually synthetic detergents made from
petroleum products and may be in the form of
powder, liquid, gel or crystals.
Degreasers
Degreasers are sometimes known as
solvent cleaners and are used to
remove grease from surfaces such as
oven tops, counters and grill
backsplashes.
Abrasives
Abrasives are substances or chemicals that
depend on rubbing or scrubbing action to
clean dirt from hard surfaces. In commercial
kitchens, abrasives are usually used to clean
floors, pots and pans.
Abrasives should be used with care as they
may scratch certain types of materials used
for kitchen equipment such as plastic or
stainless steel.

Acids
Acid cleaners are the most
powerful type of cleaning agent
and should be used with care. If
they are not diluted correctly, acid
cleaners can be very poisonous
and corrosive
Manual washing
 Scrape Pre-rinse Wash

Drain and air dry Sanitization Rinse

Group Activity
 group of 8
 Demonstrate the manual
washing
 5 3 1
Execution Precise Semi Did not
precice execute
ASSIGNMENT
 WRITE DOWN ALL THE USAGE OF
EGG IN COOKING .
GIVE AT LEAST 5 USAGE
 ½ CROSSWISE
Usage of eggs
in culinary
Uses of eggs in culinary
1. Aerating
2. Thickening
3. Garnishig
4. Coating
5.Binding
6. Coloring
7. Leavening
8.Emulsifying
9. Glazing
10.Enriching-
11.Clarifying
 Usage of egg in culinary
1. Aerating the process in incorporating air in a mixture
as in scrambled eggs. In some cases, the egg
 white is beaten using a wire whip to produce
air cells before adding the egg yolk.

2. Thickening used as thickening agent in custards, leche flan

and pudding
3. Garnishig uses as filling in morcon, embutido and as
décor or top pancit palabok.
4. Coating used in crunchy fish fillet or chicken breast.
5.Binding used in the meat mixture in a lumpiang
shanghai, omelletes, burger, and fish balls.

6. Coloring used in lumpia wrappers.

7. Leavening used in sponge cake, chiffon cakes and

meringues. It produces foam by beating
the egg white
8.Emulsifying the lecithin in egg yolk has the ability to
protect oil droplets from coalescing in the
making of mayonnaise.
 as in egg yolk-water mixture, used as egg
9.Glazing washing for breads to be baked, giving the
baked product a golden yellow and glossy
surface.
10.Enriching it makes an existing dish richer with protein and
other nutrients that an egg contains. Meatballs,
morcon, pork/beef asado and adobo served with
hard boiled egg.
11.Clarifying used in wine making. Egg white is used to
clarify the wine after it aged and is to be ready
for bottling.
Techniques
in checking
fresh eggs
The Market Forms Of Eggs
 Fresh Egg
 Dried Egg
 Frozen Egg
Century Egg
OBJECTIVES
Demonstrate understanding in choosing
the fresh egg in the market
Determine the different eggs that is
available in the market
Explain the Methods of determining
freshness of eggs
Demonstrate how to determine fresh eggs
in a market.
Question
 How to check the
freshness of eggs?
Methods to determine freshness of eggs are:
Gross examination-fresh eggs have
rough , dull-looking shells
Candling- Hold egg against the light. Fresh
eggs have yolk at the center, small air sac,
and no blood spot.
Clicking- click two eggs. The fresh ones
have a bell-like tone.
 candling

Shaking
Shaking- Fresh eggs do not rattle
noticeably while stable one rattles
easily. Easiest way to do.
Water test- Fresh egg sinks and a stale
one floats.
Breaking- fresh eggs have a clear,
thick, firm and gelatinous white. The
yolk is well rounded, high at mid-
center, and does not break easily.
What to bring
 bondpaper short
 coloring materials