LESSON 1: PREPARE EGG DISHES

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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; and

4. store egg, cereal and starch dishes.

LO 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.

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

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.

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.

Ware washing

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

1.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.

2. Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the manual methods. Except that the machine does the washing, rinsing, and sanitizing.

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.

Physical Structure and Composition of Eggs

We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk, but a closer scrutiny reveals a much more detailed structure of an egg.

Structure
1. Shell- The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size. 
               The shell is the egg‘s first line of defense against bacterial contamination.
              The shell is produced by the shell gland (uterus) of the oviduct, and has an                        outer   coating, the bloom or cuticle. 
             The cuticle somewhat seals the pores and  is useful in reducing moisture losses                  and in preventing bacterial penetration of the egg shell.

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.
 When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separate from the outer shell membrane to form the air cell.

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. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. 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. The inner thin white is a fluid layer located next to the yolk. The inner thick white (chalasiferous layer) is a dense, matted, fibrous capsule terminates on each end in the chalazae, which are twisted in opposite directions and serve to keep the yolk centered.

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.  The yolk is the source of food for the embryo and contains all the fat in the egg. The small white spot on the yolk is the germinal disc. This is where the female's genetic material is found. 

6. Membranes. There are two kinds of membranes, one just under the shell and the other covering the yolk.

 >These are the shell membrane and the vitelline membrane. 
>Just inside the shell are two shell membranes, inner and outer. 
>The vitelline membrane is the covering that protects the yolk from breaking. 
>The vitelline membrane is weakest at the germinal disc and tends to become more              fragile as the egg ages. 
>Every cook has experienced that the yolk of eggs that are no longer fresh easily break.

7. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg. 
The egg yolk is formed in the ovary. On the surface of the yolk, there is a small white spot about 2 mm in diameter. This is the germinal disc and it is present even if the egg is infertile. In infertile eggs, the germinal disc contains the genetic material from the hen only but when fertilized, it contains the zygote that will eventually develop into a chick. The yolk material serves as a food source for embryonic development. It contains all the fat in the egg and a little less than half of the protein. 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.

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 quality

2 general components:
1. shell quality (exterior quality) 
2. 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: 
1. breed       2. age of hen        3. weight        4. feed and environmental factors

 Native chickens have much smaller eggs than commercial breeds.
 Some commercial breeds have bigger eggs than others. Of the same breed, new layers tend to have smaller eggs compared to older hens.



Pullets that are significantly underweight at sexual maturity will also produce small eggs. 






 Better fed hens lay larger eggs than underfed ones. 
The environmental factors that lead to smaller eggs are heat, stress and overcrowding.

The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large, and Extra Large are the sizes commonly available.

>The appearance of the egg, as influenced by severity of defects, is important for consumer appeal. 

>Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness.

>The unit for describing egg freshness, based on the thickness of the albumen is called Haugh unit with a symbol of HU named before Raymond Haugh in 1937.