MODULE 1 Lesson 1

PREPARE EGG DISHES “Mise En Place”

In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its
presence in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or
may be combined with other ingredients to produce another dish. In baking, egg acts both as
an emulsifier and leavener. The egg‘s protective coating or mucin layer which aids in the
maintenance ofi ts 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.

Tools, Utensils and Equipment Needed In Egg Preparation

Kitchen Tools

Channel knives -A small hand tool used generally in decorative works such as making
garnishes.

Colander -A perforated bowl of varying sizes made of stainless steel, etc.

Offset spatula -A broad – bladed implement bent to keep the hand off hot surfaces. It is used
for turning and lifting eggs, etc.

Pastry Brush -A small implement used to brush the surface of unbaked pastries

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

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

Spoons: solid, slotted and perforated - A 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.

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

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.

Measuring cup -A kitchen utensil used for measuring liquid or bulk solid cooking ingredients
such as flour and sugar
Measuring spoon -Used to measure an amount of an ingredient, either liquid or dry, when
cooking.

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

Mixing bowl -These containers have smooth, rounded interior surfaces with no creases to
retain

Kitchen Equipmentv

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

Electric mixer -A hand-held mixer which usually comes with various attachments

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.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.

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.

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.

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 DishwashingProcedure: 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.
MODULE 2 : PREPARE AND COOK EGG DISHES..... MARKET FORMS OF EGG 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 or fluid whole eggs (which sometimes
includes a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks.
Pasteurized eggs are used in preparations such as salad etc.

Dried powdered eggs are also sold and may be useful for some baked goods... 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.

Effect of Heat on Eggs ...1. Coagulation of proteins: white at 60-65 ºC, yolk at 65-70ºC. Beyond
this temperature, over coagulation occurs and water is squeezed out causing shrinkage
resulting in a tough product. 3. Formation of greenish discoloration at the interface of the
yolk and white when egg is overcooked .Due to the reaction between the iron in the yolk and
the hydrogen sulfide liberated from the sulfur containing ferrous sulfide. ( High cooking
temperature and Prolonged cooking )..Reaction is prevented by immediate cooling of the egg
(e.g. immersing in cold water) After cooking reaction is favored by immediate cooling of the
egg ..

Uses of Egg

1. and served ― “as is”, e.g. in the shell – soft cooked ( 5 minutes simmering) or hard cooked
(15 minutes simmering) poached – cooked in simmering water; addition of salt and vinegar
hastens coagulation ..

fried – keep low to moderate temperature

Scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases
coagulation point. 2. Eggs as emulsifier 3.As binding, thickening agent, and gelling agents .5.
As foam

Stages in foam formation

A. frothy – large air bubbles that flow easily

B. soft foam – air cells are smaller and more numerous; foam becomes whiter; soft peaks are
formed when beater is lifted

C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy

D. dry – moistness and glossiness disappear; specks of egg white are seen

Factors to be considered in foam formation (leavening agent)

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

Types of Fried Egg

1. Sunny side up- Cook slowly without flipping until white is completely set

2. Basted -do not flip. Add a few drops of water to pan and cover

3. Over easy Fry and flip over.

4. Over medium fry and flip over.

5. Over hard Fry and flip over.

Scrambled Eggs -Scrambled eggs can be made in two ways: the eggs can be stirred constantly
over low heat for a soft delicate curd and a creamy texture, or stirred less frequently as they
cook for a larger curd and a firm texture.

Poached Eggs -Poached eggs are prepared by slipping shelled eggs into barely simmering
water

Omelets -The rolled, or French-style, omelets start out like scrambled eggs,

MODULE 3 : PRESENT EGG DISHES

Part of serving food is presentation. It should appeal to your mouth, nose, and eyes.

(8.)Eight Simple Ways to Present Food like a Chef

1.Set the table properly. 2. Choose your plates wisely. 3. Read the clock! 4. A little bit of height
5.be odd 6. Play with color and texture. 7. Play with height. 8. Garnish appropriately.

Occupational Health and Safety (OHS) -Is a cross-disciplinary area concerned with protecting
the safety, health and welfare of people engaged in work or employment.

Good OHS Practice

1. Disaster Plan - there should be plan in place to deal with any emergency.2. Training and
Providing Relevant Information 3. Work and storage areas should be designed, constructed,
and equipped to ensure that there is minimum risk to archive material or staff. It should be
kept free of food and drinks, harmful contaminants, pollutants or vermin radiation. 4. Near
Miss and Hazardous Incidents and Accident Investigation 5. Report of Notifiable Accidents,
Incidents and Dangerous Occurrences 6. First Aid 7. Personal Protective Equipment
Food-borne illness is a disease that is carried and transmitted to people by food.

Food-borne infection is a disease that results from eating food containing Harmful micro-
organism.

Food-borne intoxication is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.

MODULE 4 : PREPARE CEREALS AND STARCH FISHES: MISE EN PLACE

Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut,
peeled, sliced, grated, etc. Before you start cooking. Pans are prepared.

Tools and equipment needed ;

1. Mixing bowl – used when preparing cake mixture, salads, creams, and sauces.

2. Sifter – used for separating coarse particles of flour, sugar, baking powder

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

6. Blending fork – used for testing the tenderness of meat, combining big cuts

7. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the mixing
bowl

8. Strainer – used for separating liquids from fine or solid food particles, such as coco cream
etc.

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

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

15. Double boiler – used for preparing sauces which easily get scorched when cook

16. Steamer – used for cooking food by steaming.

17. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum etc.
18. Canister - a plastic or metal container with a lid that is used for keeping dry .

19. Butcher knife – used for cutting, sectioning, and trimming raw meats

20. Channel knife – a small hand tool used generally in decorative works .

Sources of Starch

*1. cereal grains, including corn, wheat, rice, grain, sorghum, and oats; *2.legumes; and
*3.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.

Starch Composition and Structure :The Starch Molecule

Starch -is polysaccharide made up of hundreds or even thousands of glucose

Gel -is rigid to a certain degree and holds a shape when molded.molecules joined together.

Amylose -is a long chain-like molecule, sometimes called the linear fraction, and is produced
by linking together 500 to 2, 000 glucose molecules.

Amylopectin -has a highly branched, bushy type of structure, very different from the long,
string-like molecules of amylose.

The Starch Granule

In the storage areas of plants, notably the seeds and roots, molecules of starch are deposited
in tiny, organized units called GRANULES. Amylose and amylopectin molecules are placed
together in tightly packed stratified layers formed around a central spot in the granule called
the HILUM .microscopically under polarized light, the highly oriented structure causes the
light to be rotated so that a Maltese cross pattern on each granule is observed. This
phenomenon is called BIREFRINGENCE.
1. Gelatinization. The sum of changes that occur in the first stages of heating starch

2. Viscosity. The resistance to flow; increase in thickness or consistency.

3.Syneresis. Oozing of liquid from gel when cut and allowed to stand .

The oozing of liquid from a rigid gel; sometimes called WEEPING

4. 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 karekare
sauce, and bread slices for breakfast.

5. 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.

MODULE 5 :PREPARE CEREALS AND STARCH DISHES

Cereals are usually starchy pods or grains. Cereals grains are the most important group of
crops in the world.

One of the properties of starch is viscosity which is the resistance to flow of starch and
modified starch paste. In the preparation and cooking of starch and cereal dishes, factors
affecting starch paste viscosity and starch gel strength should be considered.

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

1.Stress or other factor. 2.Kind and Amount of Starch. 3.Heating rate. 4.Endpoint
Temperature

➢ Dextrin – a pale powder obtained from starch, used mainly as an adhesive.

Common Problems in Starch Cookery

1.Thinning of Gel 2.Weak Gel 3.Skin Formation 4.Skin 5.Scorching 6.Raw Starch
Flavor

Risk in the preparation and cooking of starch and cereal dishes and other food

Guidelines on proper and safe handling of food:

1. Food handlers 2. Kitchen facilities 3.Food Preparation and Cooking 4.Safe

temperature

MODULE 6 : PREPARE CEREALS AND STARCH DISHES

Techniques in Preparing Pasta before Plating

1. Pasta is best if cooked and served immediately. Try to cook pasta upon order.

2. If pasta is to be served immediately, just drain and do not rinse in cold water.

3. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe

as soon as it has cooled.

4. If pasta is to be held, toss gently with a small amount of oil to keep it from
sticking.

5. Measure portions into mounds on trays. Cover with plastic film and
refrigerate until service time.

6. To serve, place the desired number of portions in a china cap and immerse in
simmering water to reheat. Drain, plate, and add sauce.