NOTES in TLE 10- COOKERY

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.

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

A cleaning program that is an overall system should be prepared to organize all your cleaning and
sanitizing tasks. The program should also help identify your cleaning needs, set up a master cleaning
schedule, select the supplies and tools to use, and train yourselves to make the best of your skills.

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 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.
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.

Coddled Eggs. Put cold eggs into already simmering water and simmer for 30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4
minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to
7 minutes.
Poached Eggs are prepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg holds its shape.

Fried Eggs
Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of
cooking fat, and a deft hand.
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.

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.

Egg quality
Egg quality has two general components: shell quality (exterior quality) and interior egg quality. Interior egg
quality has direct bearing on the functional properties of eggs while shell quality has direct influence on
microbiological 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

Market Forms of Egg

There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg
yolks), and frozen (whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36
pieces.
2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of whole
eggs with extra yolks and whites. Frozen eggs are pasteurized and must be thawed
before use.
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried
eggs are used primarily as ingredients in food industry. They are not commonly sold
directly to consumers.

Eggs are also sold in several processed forms: bulk

Uses of Eggs in culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or
accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat

Eggs are cooked in the shell to make hard- and soft-cooked and coddled eggs. They
may be served directly in the shell or they may be shelled.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4
minutes.

Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to
7 minutes.

Poached Eggs Poached eggs are prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape.

Types of Fried Eggs

1. Sunny side up- Cook slowly without flipping until white is completely set but yolk
is still soft and yellow. Heat must be low or bottom will toughen or burn before top
is completely set.

2. Basted - Do not flip. Add a few drops of water to pan and cover to steam cook
the top. A thin film of coagulated white will cover the yolk which should remain
liquid.
3. Over easy- Fry and flip over. Cook just until the white is just set but the yolk is still
liquid.

4. Over medium- Fry and flip over. Cook until the yolk is partially set.
5. Over hard- fry and flip over. Cook until the yolk is completely set.

PREPARE CEREALS AND STARCH

LESSON 2 PREPARE CEREALS AND STARCH DISHES

Cereals are usually starchy pods or grains. Cereal grains are the most important group
of food crops in the world named after the Roman goddess of harvest, Ceres. Rice,
wheat and corn are the three most cultivated cereals in the world. Starch on the other
hand, exists in nature as the main component of cereals and tubers. In manufactured
and processed foods, it plays an obvious role in achieving the desired viscosity in such
products as cornstarch pudding, sauces, pie fillings, and gravies.

Starch is the second most abundant organic substance on earth. It is found in all forms
of leafy green plants, located in the roots, fruits or grains. Many of the food staples of
man throughout the world are basically starchy foods, such as rice, corn, cassava,
wheat, potato and others. Starch is the source of up to 80% of calories worldwide.
Besides this significant role, starches have been used in food manufacture, cosmetics,
pharmaceuticals, textiles, paper, construction materials, and other industries.

Learning Outcome 1 Perform Mise’en Place

Tools and Equipment Needed
The success of cooking starch and cereal dishes depends on the proper tools and
equipment used in the preparation of food. The preparation of starch and cereal dishes
requires the various tools and equipment below. Each tool must be used according to its
function.
1. Mixing bowl – used when preparing cake mixture, salads, creams, and sauces.
2. Sifter – used for separating coarse particles of flour, sugar, baking powder, and
powdered ingredients to retain finer textures.
3. Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for tossing salads.
5. Slotted spoon – used to separate solid particles from soup; also for stirring purposes,
such as making egg white fine in texture for bird‘s nest soup and mock nido soup.
6. Blending fork – used for testing the tenderness of meat, combining big cuts and
particles of meat and vegetables, and for blending other ingredients with flour.
7. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the
sides of the mixing bowl.
8. Strainer – used for separating liquids from fine or solid food particles, such as coco
cream from coconut and tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid ingredients
11. Measuring spoon – used for measuring dry and liquid ingredients which require a
little amount
12. Sauce pan and pots – used for cooking meat and fish dishes with gravy and sauce.
13. Kettle and rice cooker – used for cooking rice and other foods.
14. Pressure cooker – used for tenderizing or cooking meat, chicken, and other grains or
legumes, such as mongo and white beans in lesser time..
15. Double boiler – used for preparing sauces which easily get scorched when cooked
directly on the stove.
16. Steamer – used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum or
plastic, used to drain, wash, or cook ingredients from liquid
18. Canister - a plastic or metal container with a lid that is used for keeping dry products
19. Butcher knife – used for cutting, sectioning, and trimming raw meats
20. Channel knife – a small hand tool used generally in decorative works such as
making garnishes.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers. Thus, the most
common sources of food starch are:
 cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
 legumes; and
 roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava
plant (marketed as tapioca)

Common Source of Manufactured Food Starch

1. corn
2. potato
3. Tapioca (cassava)

Starches are named after its plant sources

 corn starch from corn
 rice starch from rice
 tapioca from cassava

Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived from its plant
source.
2. Modified Starches are starches that have been altered physically or chemically, to
modify one or more of its key chemicals and/or physical property.
3. Purified starch may be separated from grains and tubers by a process called wet
milling. This procedure employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and protein.
Starch Properties and Reactions
1. Gelatinization.The sum of changes that occur in the first stages of heating starch
granules in a moist environment which includes swelling of granules as water is
absorbed and disruption of the organized granule structure.
2. Viscosity. The resistance to flow; increase in thickness or consistency. When the
newly gelatinized starch is stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or thickness.
3. Retrogadation.is the process in which starch molecules, particularly the amylose
fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or
baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.
This reaction occurs in all kinds of gels:
 puddings
 jellies
 custards
 gelatin
 agar

5. Dextrinization. It is the process of forming dextrin. Dextrins – are partially hydrolyzed

starches that are prepared by dry roasting. In home kitchens, dextrinization is achieved
by toasting flour for polvoron, rice flour for kare-kare sauce, and bread slices for
breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing and during
storage of food where a chemical reaction in which a molecular linkage is broken and a
molecule of water is utilized.
a. Prolonged heating of starches with acid will promote hydrolysis. This can happen
when cooking an acidic food, such as: Pineapple pie resulting in reduced viscosity or
firmness of the pie filling.

Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch
3. Skin Formation. Skin formation is due to loss of water from the starch and protein
molecules near the surface of the mixture. To reduce this problem, cover container of
the starch gel with a waterproof cover.
4. Scorching. This can be avoided by temperature control and constant stirring so the
starch granules do not settle at the bottom of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinized starch.

Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed, preferably
longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for unpopularity of cereal
foods.