2nd day reviewer (3rd monthly)
vegetables, seafood, and other foods where
TLE
PPE’S (PERSONAL PROTECTIVE
EQUIPMENTS)
 help you to hygienically prepare food
and prevent foreign objects in falling in
to food. Clean aprons, gloves, towels
and more will help you to hygienically
prepare food, protecting your customers
from food poisoning or injury.
Performing Mise en Place - This means one
needs to prepare and arrange in the order of
use the needed cleaned and sanitized kitchen
tools, utensils, equipment, and ingredients
required by the recipe to be prepared.
PRIMARYCOOKING EQUIPMENT
Range - is an appliance that combines both an
oven and a stovetop.
Oven - an enclosed compartment, as in a
kitchen range, for cooking and heating food.
STEAM KETTLE - a pressure vessel with inner
and outer walls that is subject to steam
pressure and is used to boil or heat liquids or to
cook food.
Broiler - an element in your oven – usually
located near the top – that provides high, direct
heat much like a grill.
Griddle - a heavy, flat iron plate that is heated
and used for cooking food.
Fryer – a large, deep container for frying food.
Steamer – are used primarily to cook
moisture retention is essential to visual
appearance and taste.
Electric Oven – An oven that uses electrical
energy to heat the food
Microwave Oven - an oven that uses
microwaves to cook or heat food.
AUXILIARY COOKING EQUIPMENT
1. Handheld Mixer – an electric, handheld
mixer convenient for quick tasks and
combining smaller batches of
ingredients.
2. Slicer – a thin-bladed knife or
implement used for slicing, especially
food
3. Chopper – a short axe with a large
blade.
4. Molder – to provide a molding material
with consistent quality by performing
stirring and granulation steps before
kneading.
5. Peeler – a device for removing the skin
from fruit and vegetables.
6. Corer – a cutting or piercing instrument
for removing the cores of apples, pear,
etc.
7. Waffle Iron – cook waffles between two
hinged metal plates.
8. Egg Cooker – An egg cooker is a small
countertop appliance that allows you to
cook eggs in a multitude of ways,
including hard-boiled for salads or
deviled eggs, poached for eggs
benedict, or scrambled.
9. Coffee Maker
10. Food Warmer (Chafing Dish) –
maintain food temperatures above the
minimum safe temperature
11. Kitchen Utensils
12. Pots and Pan
OTHER UTENSILS USED IN COOKERY
1. Serving Trays
2. Saucepots with covers various sizes
3. Soup Bowls
4. Flour sifter Eggs
5. Utility Plates
 Poultry products from chickens, ducks,
6. Double Boiler
and quails that are eaten as food.
7. Grater
8. Baking pans (Different shapes and Four main Parts of an Egg
sizes)
9. Shredder 1. Yolk - Is found at the center of the egg.
10. Roast Pan 2. Egg White – Called the albumen,
11. Can Opener Constitutes 57% of the eggs total
12. Utility Pan/Tray weight.
13. Food mil 3. Shell Membranes – Consists of inner
14. Mixing Bowls and outer membranes. Can easily be
15. Menu Board seen when peeling the egg.
16. Colander 4. Shell – The hard case or outer complete
17. Kitchen Sheers protein similar to the quality of the
18. Dish pans protein present in meat, fresh produce,
19. Measuring cups and Measuring spoons and poultry.
20. Strainer Nutritional Value of eggs
21. Serving spoon
22. Frying pans Protein
23. Wire Wisk  Eggs are an excellent source of protein.
24. Wok
25. Ladle  Contains all the essential amino acids
26. Tong
 12.5% of the weight of the egg is
27. Knives
protein.
28. Carving Fork
29. Cleaver Butcher’s Knife  It is found in both the yolk and the
30. Rolling Pin albumen.
31. Dough cutter
32. Kitchen brush Vitamins
33. Cutting Board/Chopping Board  Recognized vitamins except vitamin C.
34. Kitchen Scales and Weights
 Good source of all the B vitamin, plus
the fat-soluble vitamin A.
 Also provides useful amount of vitamin
D, as well as some vitamin E.
Minerals
 An excellent source of iodine and
phosphorus.
 Provides significant amount of zinc,
selenium, calcium and iron.
Carbohydrate
 Contains only traces of carbohydrate
and no dietary fiber.
Fat
 Has 11.2% fat on its content.
 Found almost entirely in the yolk; 0.05%
in the albumen.
Cholesterol
 Cholesterol and lecithin are fat-like
substances and are essential to the
structure and function of all cells in the
body.
 Helps to maintain the flexibility and
permeability of cell membranes.
 Help to keep the skin supple.
 Essential for the production of sex
hormones, cortisol, vitamin D, and bile
salts.
Egg Structure
Shell – The thickness of an eggshell is
determined by the amount of time it spends in
the shell gland (uterus)
Inner and Outer Shell Membrane - Are just
inside the shell surrounding the albumen.
Provide an efficient defense against bacterial
invasion and are made partly of keratin.
 Outer membrane - sticks to the egg
shell
 Inner membrane - sticks to the
albumen.
Chalazae – These are twisted in opposite
directions and serve to keep the yolk centered.
The more prominent the chalazae, the fresher
the egg.
Outer thin Albumen – A narrow fluid layer
next to the shell membrane. It is the watery
part of the egg white which is located farthest
from the yolk.
Inner thick Albumen – The inner thick white
(chalaziferous layer) is a dense, matted, fibrous
capsule of albumen around the membrane
located nearest the yolk
Yolk Membrane – It is the clear casing that
encloses the egg yolk
Germinal Disk – A small, circular, white spot
on the surface of the yolk is where the sperm
enters the egg. The embryo develops from this
disk.
Yolk – Is a major source of vitamins, minerals,
almost half of the protein, and all of the fat and
cholesterol. Contains less water and more
protein than the white, some fat, most of the
vitamins and minerals of the egg.
Chalaziferous albumen – A dense, matted,
fibrous capsule of albumen around the
membrane of the yolk.
Air Cell - An air space forms when the
contents of the egg cool and contract after the
egg is laid.
How to determine the freshness of Eggs
1. GROSS EXAMINATION - Hold the egg
firmly with one hand. Examine it closely. focus
on the appearance of the shell; its color, shape,
and texture.
2. CANDLING - This involves viewing the egg
content while still in the shell through a strong
transmitted light.
3. CLICKING- hold an egg firmly in each hand.
click the two eggs softly at first to approximate
the intensity of the click without breaking the
eggs.
4. SHAKING - hold one egg firmly with your
hand. then, shake the egg in an up and down
motion. listen closely to the sound it makes. if
the egg rattles noticeably then it is not fresh.
5. WATER TEST - Prepare a small basin of
water, approximately 2 liters. place one egg at
the center of the basin.
6. BREAKING - Get one egg and one flat
saucer. with the use of a dull knife. break the
shell in the middle with one swift stroke. crack
the egg open and put it on the saucer. observe
the appearance of the yolk and the white.
MARKET FORMS OF EGG 11. CLARIFYING - as in winemaking. egg
whites are used to clarify the wine after it is
1. FRESH EGGS
aged and ready for bottling. Classifying clears
2. FROZEN EGGS
the wine of solutes and substances and makes
3. DRIED EGGS
the wine looks clear.
4. PRESERVED EGGS
USES OF EGGS IN CULINARY ARTS
1.AERATING - The process of incorporating air
in a mixture as in scrambled eggs
2. THICKENING - as a thickening agent in
custards, leche flan, and puddings. the food
mixture thickens when an egg is coagulated as
in leche flan making.
3. GARNISHING - as filling in morcon and
embutido and as decor or topping of pancit
palabok.
4. COATING - as in crunchy fish fillet and
chicken breast fillet.
5. Binding - A binder helps other ingredients
bind together. This helps stick together
ingredients they are mixed with.
6. COLORING - as in lumpia wrappers.
chicken or duck eggs may be used.
7. LEAVENING - A leavening agent helps to
make a cooked product rise. When eggs are
beaten, they hold air. When heat is added, the
structure will coagulate and traps the air. This
is what gives angel food cakes, meringues and
soufflés their light and fluffy texture.
8. EMULSIFYING - An emulsifier permits small
globules of one liquid to be inter-dispersed in
another liquid.
9. GLAZING - As in an egg yolk water mixture
used as egg wash for bread to be baked. it
gives the baked product a golden yellow and
glossy surface.
10. ENRICHING - makes an existing dish
richer with protein and other nutrients that eggs
contain.