�ݺ�ߣ

•LO 1: PERFORM
MISE'EN PLACE

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;
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.

•5. 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.

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

• 7. 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.

•8. 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.

Kitchen Utensils
•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.

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

Kitchen Utensils
•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.

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

Kitchen Utensils
•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
•a chamber or
compartment used
for cooking, baking,
heating, or drying
OVEN

Kitchen Equipment
•A hand-held mixer which
usually comes with various
attachments including a
whisk attachment for
whisking cream, batters and
egg whites, and sugar.
MIXER

Kitchen Equipment
• a kitchen appliance
where you store food
at a cool
temperature.
REFRIGERATOR

Cleaning and Sanitizing Tools and
Equipment

WHAT IS CLEANING? SANITIZING?
•Cleaning is the removal of
visible soil
•Sanitizing means reducing the
number of harmful
microorganisms by using very
hot water or a chemical
sanitizing solution

REMEMBER!
•To be effective,
cleaning and
sanitizing must be
two-step process.

Surfaces must
first be cleaned
and rinsed before
being sanitized.

•There are many cleaning
products or agents and a
variety of equipment in
the market.
•Choose the best for your
workplace and follow
instructions in the label.

Here are some points to support your
workplace training:
1. Clean in a logical order.
2. Different cleaning tasks require different methods.
Getting things wrong can cause damage to surface, harm to
yourself, and spread bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your
skin or eyes or breathing in the fumes can cause a serious
illness.
4. Mixing one agent with another can be very dangerous. A
chemical reaction can be set up, or in some cases, produce
poisonous fumes.

COOKERY II - WEEK 1- MISE EN PLACE (EGG DISHES)

Ware washing
•is the process of washing
and sanitizing dishes,
glassware, flatware, and
pots and pans either
manually or
mechanically.

Manual Dishwashing
1. Scrape and
pre-rinse.

Manual Dishwashing
2. Wash.
Use warm water at
110°F to 120°F and a
good detergent. Scrub
well with a brush to
remove all traces of
leftover and grease.

Manual Dishwashing
3. Rinse.
Use clean warm water
to rinse off
detergent. Change
the water frequently,
or use running water
with an overflow.

Manual Dishwashing
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.)

Manual Dishwashing
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 180°F for machine that sanitizes
by heat and at 140°F for machine
that sanitizes by chemical
disinfectant.
5. Air-dry and inspect dishes. Do
not touch food – contact surfaces.

�ݺ�ߣ

COOKERY II - WEEK 1- MISE EN PLACE (EGG DISHES)

Recommended

More Related Content

Similar to COOKERY II - WEEK 1- MISE EN PLACE (EGG DISHES) (20)

More from julie arcilla (11)

Recently uploaded (20)

COOKERY II - WEEK 1- MISE EN PLACE (EGG DISHES)