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    Quarter I Grade10

    Uploaded by

    RLene Mendoza

    Copyright:

    © All Rights Reserved
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    Quarter I Grade10

    Uploaded by

    RLene Mendoza
    8 views26 pages

    Original Title

    Quarter i Grade10

    Copyright

    © © All Rights Reserved

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    PPTX, PDF, TXT or read online from Scribd

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    Copyright:

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    Download as pptx, pdf, or txt
    8 views26 pages

    Quarter I Grade10

    Uploaded by

    RLene Mendoza

    Copyright:

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

    1
    Prepare Egg, Cereal,
    and Starch Dishes
    OBJECTIVES:

    At the end of the lesson, you are expected to:


    1. Perform Mise‘en place;

    2. Prepare and cook egg, cereal and starch dishes;

    3. Present egg, cereal and starch dishes;

    4. Store egg, cereal and starch dishes.


    LESSON 1 PREPARE EGG
    DISHES

    MUCIN- The protective layer of an egg. It aids in the


    maintenance of its freshness by covering the small holes
    in the shell is called bloom.

    Bloom is removed during washing so it is not advisable


    to wash eggs prior to storage unless it is very dirty.
    Learning Outcome 1 Perform Mise’en Place

    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; and
    4. Identify and prepare ingredients according to standard recipe.
    Tools, Utensils and Equipment Needed In Egg Preparation
    Kitchen Tools

    1. Channel Knife – a small hand tool used generally in decorative works such as making garnishes.

    2. Colander – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or
    cook ingredients from liquid.

    3. 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.

    4. Pastry Brush – a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg
    yolk or glaze.
    Tools, Utensils and Equipment Needed In Egg Preparation
    Kitchen Tools

    1. 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.

    2. Sieve – a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

    3. Spoons: solid, slotted and perforated – 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.

    4. 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
    1. Egg Poacher – A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains
    separate device for poaching.

    2. 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.

    3. Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar

    4. Measuring spoon- used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may
    be made of plastic, metal, and other materials.

    5. Sauce pan- deep cooking pan with a handle used primarily for cooking sauce.

    6. Mixing bowl - these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used
    for mixing ingredients.
    Kitchen Equipment

    1. Oven - a chamber or compartment used for cooking, baking, heating, or drying.

    2. 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.

    3. Refrigerator - a kitchen appliance where you store food at a cool temperature.


    Cleaning and Sanitizing Tools and Equipment

    Cleaning is the removal of visible soil while 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.
    Ware washing

    Ware washing is the process of washing and sanitizing dishes, glassware,


    flatware, and pots and pans either manually or mechanically.
    Manual ware washing uses a three-compartment sink and is used primarily
    for pots and pans. It may be used for dishes and flatware in small
    operations.
    Mechanical ware washing 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.
    Manual Dishwashing
    Procedure:
    1. Scrape and pre-rinse.
    The purpose of this step is to keep the wash water cleaner longer.
    2. Wash.
    Use warm water at 1100F to 1200F 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 1700F for thirty seconds. (A gas or
    electric heating element is needed to hold water at this temperature.)
    5. Drain and air-dry.
    Do not towel-dry. This may contaminate utensils.
    Mechanical Dishwashing

    Procedure:
    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 1800F for machine that sanitizes by
    heat and at 1400F for machine that sanitizes by chemical disinfectant.
    5. Air-dry and inspect dishes. Do not touch food – contact surfaces.
    Performance Activity 1

    A. Clean and sanitize tools and equipment by performing the given


    activity.
    You will be asked to clean and sanitize the tools and equipment in the
    food laboratory. Follow the procedures properly in performing the task.
    PHYSICAL STRUCTURE AND
    COMPOSITION OF EGG
    STRUCTURE OF AN EGG

    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%. This is produced by the oviduct and consists of four alternating layers of thick and thin
    consistencies.
    STRUCTURE OF AN EGG

    CHALAZIFEROUS- or the inner thick. The outer thin white is a narrow fluid layer next to
    the shell membrane. The outer thick white is a gel that forms the center of the albumen.

    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
    STRUCTURE OF AN EGG

    5. Membranes. There are two kinds of membranes, one just under the shell and the other
    covering the yolk.
    • outer membrane- sticks to the shell.
    • inner membrane - sticks to the albumen.

    6. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid
    weight of the egg.
    The main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin
    which is high in phosphorus and has antioxidant properties, and livetin which is high in
    sulfur.
    COMPOSITION OF EGG
    NUTRITIVE VALUE OF EGG

    Nutritive Value of Egg

    Egg is indeed one of nature‘s complete food. It contains high quality


    protein with all the essential amino acids, all of the vitamins except
    vitamin C, and many minerals. Egg products are particularly good for
    fortifying food low in protein quality.
    NUTRITIVE VALUE OF EGG
    EGG QUALITY

    Egg Grading.
    Grading is a form of quality control used to classify eggs
    for exterior and interior quality. In the Philippines, the grade
    designations are A, B, C, and D.

    Egg Size. Several factors influence the size of the egg: breed, age of
    hen, weight, feed and environmental factors.
    EGG QUALITY
    EGG QUALITY
    Thank You

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