SILANGAN NATIONAL HIGH SCHOOL

PREPARE
EGG
DISHES
THE VERSATILITY OF EGGS
 OVERVIEW
Eggs are produced commercially in farms with a few
hundred laying chickens, or in large laying
complexes with thousands of layers. Small and
micro- sized backyard poultry either in small poultry
cages or as free range chicken are also producing
eggs. Egg is indeed a convenient food for any meal
in and out of the house.
 TOOLS,UTENSILS AND
EQUIPMENT NEEDED IN EGG
PREPERATION
KITCHEN TOOLS
kitchen tools form the foundation of a
well-equipped kitchen, providing the
necessary instruments for preparing a
wide range of delicious meals.
KITCHEN UTENSILS
kitchen utensils are fundamental to
cooking and are used in various culinary
tasks, from food preparation to serving.
Having a well-equipped kitchen with a
variety of utensils makes cooking more
efficient and enjoyable.
 TOOLS,UTENSILS AND
EQUIPMENT NEEDED IN EGG
PREPERATION
KITCHEN EQUIPMENT

Kitchen equipment is essential for

various reasons, contributing to the
overall functionality and efficiency of a
kitchen. .
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

CHANNEL KNIFE COLANDER OFFSET PASTRY

SPATULA BRUSH
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

RUBBER SIEVE SPOONS WIRE

SPATULA WHIP OR
WHISK
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

A channel knife is a specialized kitchen tool

used for creating decorative garnishes from
fruits and vegetables. It typically has a
narrow, sharp blade with a V-shaped groove
or channel along its center.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

A colander is a kitchen utensil designed for

draining liquids from food, typically after
cooking or washing.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

An offset spatula is a versatile kitchen tool

with a flat, narrow blade that is set at an angle
to the handle.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

A pastry brush is a kitchen tool designed for

applying liquids, such as egg wash, melted
butter, oil, or glazes, onto pastries, bread, and
other baked goods.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

A rubber spatula, also known as a rubber

scraper or silicone spatula, is a versatile
kitchen tool with a flat, flexible, and often
heat-resistant head. The spatula is attached
to a handle, and it is commonly used for a
variety of cooking and baking tasks.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

A sieve, also known as a strainer, is a kitchen

tool designed for separating solid particles
from liquids, or for sifting dry ingredients. It
typically consists of a mesh or perforated
surface held within a frame.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

Spoons come in various shapes and sizes,

each serving a specific purpose in the kitchen
or at the dining table. The right spoon for a
particular task can enhance the cooking or
dining experience.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN TOOLS

a wire whip or whisk is an essential kitchen

tool used for mixing, beating, and
incorporating air into various ingredients. It is
a versatile utensil with different sizes and
designs, making it suitable for a wide range of
culinary applications.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

EGG POACHER OMELET MEASURING MEASURING

PAN CUP SPOONS
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

SAUCE MIXING
PAN BOWL
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

An egg poacher is a specialized kitchen tool

designed to cook eggs by poaching them in
simmering water. It typically consists of
individual cups or compartments that hold the
eggs while they cook.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

An omelet pan, also known as a skillet or

omelette pan, is a specialized frying pan
designed for cooking omelets. It typically
features specific characteristics to facilitate
the omelet-making process.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

measuring cup is a kitchen tool designed for

accurately measuring the volume of liquid or
dry ingredients. It typically comes in various
sizes and may be made of different materials.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

Measuring spoons are essential kitchen tools

designed for accurately measuring small
quantities of dry or liquid ingredients. They
come in various sizes and are typically used in
baking and cooking to ensure precise and
consistent measurements.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

A saucepan is a versatile and essential piece

of cookware used for a variety of cooking
tasks, particularly for preparing sauces,
soups, and other liquids.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN UTENSILS

A mixing bowl is a fundamental kitchen tool

used for combining, mixing, and preparing
ingredients in various culinary tasks.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN EQUIPMENT

OVEN ELECTRIC REFRIGERATOR

MIXER
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN EQUIPMENT

An oven is a kitchen appliance used for

baking, roasting, heating, and cooking a
variety of foods. It is a crucial component in
most kitchens, offering a versatile and
efficient way to prepare a wide range of
dishes.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN EQUIPMENT

An electric mixer is a kitchen appliance

designed to make mixing, beating, and
whipping ingredients more efficient and less
labor-intensive. It's a versatile tool that comes
in various types and configurations.
TOOLS,UTENSILS AND EQUIPMENT NEEDED IN
EGG PREPERATION
KITCHEN EQUIPMENT

A refrigerator is a crucial kitchen appliance

designed for cooling and preserving food by
maintaining a consistently low temperature. It
helps slow down the growth of bacteria and
spoilage, extending the shelf life of perishable
items.
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GUESS THE TOOLS

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CHANNEL KNIFE
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GUESS THE TOOLS

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SIEVE
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GUESS THE TOOLS

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WIRE WHIP OR WHISK

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GUESS THE UTENSILS

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MEASURING CUP
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GUESS THE UTENSILS

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MIXING BOWL
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GUESS THE UTENSILS

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EGG POACHER
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GUESS THE EQUIPMENT

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REFRIGERATOR
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GUESS THE EQUIPMENT

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OVEN
 SILANGAN NATIONAL HIGH SCHOOL

CLEANING
AND
SANITIZING
THE VERSATILITY OF EGGS
 OVERVIEW
Acleaning program that is an overall system
should be prepared to organize all your cleaning
and sanitizing tasks. The program should also
help identity 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.
 HERE ARE SOME POINTS TO
SUPPORT YOUR WORKPLACE
TRAINING
CLEAN IN A LOGICAL DIFFERENT CLEANING
ORDER TASKS

A clean and organized workspace allows Different cleaning tasks require

for a more efficient workflow. different methods. Getting things
It helps participants find tools, materials, wrong can cause damage to
and information easily, reducing time surface, harm to yourself, and
wasted on searching. spread bacteria and dirt
 HERE ARE SOME POINTS TO
SUPPORT YOUR WORKPLACE
TRAINING
MANY CLEANING
AGENTS
Many cleaning agents are harmful. Their
contact with your skin or eyes or
breathing in the fumes can cause a
serious illness.
MIXING ONE AGENT
WITH ANOTHER
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
dishes, glassw wasting uses a three-
compartment sink and is used primarily for pots
and pans It Wire wasting is the process of
washing and santi Mor Ratware, and pots and
pans either manually be used for dishes and
fatware in requires a dishwashing machine
capable latware, and glassware of
mechanically.
 MANUAL
DISHWASHING
PROCEDURE

1. Scrape and pre-rinse The 2. Wash. Use warm water at

purpose of this step is to 110°F to 120°F and a good
keep the wash water cleaner detergent. Scrub well with a
longer. brush to remove all traces of
leftover and grease
 MANUAL
DISHWASHING
PROCEDURE

3.Rinse and Use clean warm

water to rinse off detergent.
Change the water frequently, or
use running water with an
overflow.
 MANUAL
DISHWASHING
PROCEDURE

4. Sanitize Place utensils in

rack and immerse in hot water
at 170°F for thirty seconds (A
gas or electric heating element
is needed to hold water at this
(temprerature).
 MANUAL
DISHWASHING
PROCEDURE

5. Drain and air-dry.Do not

towel-dry. This may
contaminate utensils.
 MANUAL
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.
 MANUAL
DISHWASHING
PROCEDURE
3. Run machine for a full cycle.
1. Scrape and pre-rinse.
4. Set the sanitizing temperatures
2. Rack dishes so that the at 180°F for machine that
dishwasher spray will sanitizes by heat and at 140°F for
strike all surfaces. machine that sanitizes by
chemical disinfectant.
 MANUAL
DISHWASHING
PROCEDURE

5. Air-dry and inspect

dishes. Do not touch
food-contact surfaces.
 PHYSICAL STRUCTURE AND
COMPOSITION OF EGG
1 Shell The egg's cute covering the shee
accounts for abou 9 to 12% of its total weight
depending on egg size The shell s the egg's first
line of defense against bacteriai Germinal Diss
contamination ar Blastidion The shell is produced
Vitelle (res) by the shell gland Membrane
(uterus) of the oviduct, and has an outer coating,
the bloom or cuticle.
 PHYSICAL STRUCTURE AND
COMPOSITION OF EGG
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,
 PHYSICAL STRUCTURE AND
COMPOSITION OF EGG
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 allemaling 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.
 PHYSICAL STRUCTURE AND
COMPOSITION OF EGG

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. They are sometimes mistaken for
egg imperfections or beginning embryos,
which of course they are not.
 PHYSICAL STRUCTURE AND
COMPOSITION OF EGG

5. Germinal Disc. This is the entrance

of the fatebra, the channel leading to
the center of the yolk. The germinal
dise is barely noticeable as a sight
depression on the surface of the yolk.
 PHYSICAL STRUCTURE AND
COMPOSITION OF EGG

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.
 PHYSICAL STRUCTURE AND
COMPOSITION OF EGG

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.
 COMPOSITION OF
AN EGG

% Water Protein Fat Ash

Whole Egg
100 65.5 11.8 11.0 11.7
Albumen 58 88 11.0 02 08
Yolk 31 48 175 32.5 2.0
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shell
 QUESTION
What are the 7 Physical Structure and
Composition of Egg