LESSON 1

PREPARE EGG DISHES

Learning Outcome 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.
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.
channel knife

colander

offset spatula
pastry brush

rubber scraper

sieve
spoons

wire whip or whisk