Week 1

Name: _____________________________________ Section: _________________

1.2 What Can I Do ?

Direction. Giving the first letter as a clue label, identify and give a short description of the
materials tools utensils and equipment used in egg preparation. Write your answer on a
separate sheet of paper.

Tools, Utensils and Equipment Label Materials Used

RE SS

1.

GP A

2.

WS W

3.

B G

4 .

W SS

5.
Week 2
Name: _____________________________________ Section: _________________

2.2 What Can I Do ?

Composition and Sizes of an Egg Word Search
Direction: Identify composition and sizes of an egg that you can see inside the circle. Make a line for
each word and define each composition and sizes. Write your answer on a separate sheet of paper.

A N B S H E L L C
I Y E A P J Q O B
R Q O P V S T O C
C H A L Z A X O S
E R L I K A R K P
L S B C O O W Y R
L J U M B O Z Q O
L T M A G T B C T
A V I T E L I N E
B I N H R E E D I
C F H E M F W W N
P V E L I N E E S
E H M U N V G F P
W L M E A I H I O
E E R C L R J G I
E T Y G D U K H N
D N E V I S L T O
E G G U S E M P Q
O E A W C P R S R
 Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are able to invade the human body and
cause illness and sometimes death. Because contaminated foods are the major sources of
organisms transmitted to people, it is essential that food production must have a clear
understanding of food microbiology and the conditions involve in it.

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.

The common causes of outbreaks of food borne illness are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked food through improperly cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.
Aside from food safety we should also be aware of the different hazards in our
workplace such as kitchen hazards, electrical hazards and others. To avoid or control
these kind of hazards the following should be observed:
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided for your
use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents
when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease-cutting
solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.
12. Do not overfill or pour excessive amount of frozen fries into deep fryer at one time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool.
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.

Here are some tips on how to handle eggs:

Purchasing: Do not buy dirty, cracked, or outdated eggs.
Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.

Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator

Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.