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    Egg Preparation

    Uploaded by

    Jennelyn Tadle
    Mise en place refers to preparing all necessary tools and ingredients before cooking. The document provides pointers for mise en place when preparing egg dishes, including gathering all needed tools, checking quality and quantities of ingredients, measuring accurately, and arranging items systematically. It also discusses cleaning and sanitizing tools to prevent foodborne illness. Eggs provide protein, vitamins, minerals, and other nutrients. They are an affordable and convenient source of high-quality protein.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Egg Preparation

    Uploaded by

    Jennelyn Tadle
    52 views21 pages
    Mise en place refers to preparing all necessary tools and ingredients before cooking. The document provides pointers for mise en place when preparing egg dishes, including gathering all needed tools, checking quality and quantities of ingredients, measuring accurately, and arranging items systematically. It also discusses cleaning and sanitizing tools to prevent foodborne illness. Eggs provide protein, vitamins, minerals, and other nutrients. They are an affordable and convenient source of high-quality protein.

    Original Description:

    Structure of egg

    Original Title

    Egg preparation

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    Mise en place refers to preparing all necessary tools and ingredients before cooking. The document provides pointers for mise en place when preparing egg dishes, including gathering all needed tools, checking quality and quantities of ingredients, measuring accurately, and arranging items systematically. It also discusses cleaning and sanitizing tools to prevent foodborne illness. Eggs provide protein, vitamins, minerals, and other nutrients. They are an affordable and convenient source of high-quality protein.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    52 views21 pages

    Egg Preparation

    Uploaded by

    Jennelyn Tadle
    Mise en place refers to preparing all necessary tools and ingredients before cooking. The document provides pointers for mise en place when preparing egg dishes, including gathering all needed tools, checking quality and quantities of ingredients, measuring accurately, and arranging items systematically. It also discusses cleaning and sanitizing tools to prevent foodborne illness. Eggs provide protein, vitamins, minerals, and other nutrients. They are an affordable and convenient source of high-quality protein.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 21

    ‘’PREPARATION

    OF EGG’’
    ‘’Mise en place’’
    ‘’PREPARATION
    -> refers to the gathering, weighing,
    OF
    organizing, and EGG’’
    preparing of all needed tool
    and ingredients before the actual cooking.
    ‘’Pointers to be Followed in Performing Mise en
    Place in Preparing Egg Dishes’’

    ‘’PREPARATION
    1. Collect/ gather all suitable tools needed for egg dishes.
    a.

    OF EGG’’
    b.

    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    2. Place all tools within easy reach and all
    equipments, such as pots and pans, in a permanent
    place.

    ‘’PREPARATION
    3. Use electric- operated tools carefully to avoid
    accidents.
    4. Check the quality and quantity of the ingredients.
    OF EGG’’
    5. Check if all the needed ingredients are available.
    6. Measure the ingredients needed in the recipe
    accurately using the correct measuring cups and
    spoons.
    7. Arrange the tools and ingredients
    systematically.
    8. Work within the time frame to ensure quality
    foods served at the right time and with the right
    ‘’PREPARATION
    temperature. Serve hot foods hot and cold foods
    cold.
    OF EGG’’
    9. Clean and sanitize all tools and equipment
    before and after using them. Serving safe
    hygienic foods lead to continuous flow and
    patronage of costumers.
    “Tips for Effective Cleaning and Sanitizing of
    Tools and Utensils’’
    1.Use warm and sudsy water in washing tools and
    utensils.
    ‘’PREPARATION
    2. Sanitize by using hot water or safe chemical
    sanitizers especially if a dishwasher is not available.
    OF EGG’’
    3. Dry thoroughly all utensils before using again.
    4. Air drying is the best way of drying used tools and
    utensils.
    5. Use tea towel in drying cleaned tools and utensils
    before putting them away.
    “Nutritional Values and Components of Egg”
    - In the Philippines, chicken eggs are the most widely consumed eggs.
    Other types that are included in the Filipino diet are duck and quail
    eggs.

    ‘’PREPARATION
    1. Eggs contain high quality or complete protein with the essential amino

    OF EGG’’
    acids.
    2. Source of energy- large egg supplies 75 calories.
    3. Vitamins (such as Vitamin A, Vitamin B-complex, Vitamin D, and
    Vitamin E)
    4. Minerals (such as Phosphorous, zinc, calcium, iron, folate)
    5. Omega-3 polyunsaturated fatty acids
    6. Lutein- reduces cataracts
    “Other Benefits Derived from Eggs”
    1.Cheapest source of high quality protein
    2.Readily available

    ‘’PREPARATION
    3.Convenient and easy to prepare
    4.Requires short cooking time
    OF EGG’’
    5.Easy to chew and digest- recommended for
    children and elderly people
    6.May help in memory retention due to choline
    content
    “Egg Structure”

    A whole egg consists primarily of a yolk, a

    ‘’PREPARATION
    white, and a shell. In addition, it contains a
    membrane that lines the shell and forms an air
    OF EGG’’
    cell at the large end, and two white strands
    called chalazae that hold the yolk centered.
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’
    ‘’PREPARATION
    OF EGG’’

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