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 Cookery Grade 10

First Quarter
Prepare Egg, Cereal and Starch Dishes
PREPARE EGG, CEREAL
AND STARCH DISHES

QUARTER 1
FIRST QUARTER At the end of this Quarter you are expected to:
Objectives
01 PERFORM MISE EN PLACE

PREPARE AND COOK EGG, CEREAL

02 AND STARCH DISHES

03 PRESENT EGG, CEREAL AND

STARCH DISHES

04 STORE EGG, CEREAL AND STARCH

DISHES
Overview This quarter will provide you learners the
essential knowledge and opportunities to
develop your skills and gained
understanding in the preparation, cooking,
presentation, and storing egg, cereal, and
starch dishes. You will be able to know the
needed tools and equipment and learn how
to clean and sanitize them after each use.
03
Differentiated activities and hands-on
activities were given to give you
opportunities to transfer what you have
learned.
 LESSON 1
PREPARE EGG DISHES

QUARTER 1
LESSON 1: PREPARE EGG DISHES

In cookery, egg refers to poultry or fowl

products. The versatility of eggs is evident in its
presence in numerous food items.
Eggs may be eaten cooked in its shell, fried or
poached or may be combined with other
ingredients to produce another dish. In baking, egg
acts both as an emulsifier and leavener.
The egg‘s protective coating or mucin layer
03in the maintenance of its freshness by
which aids
covering the small holes in the shell is called
bloom. Bloom is removed during washing so it is
not advisable to wash eggs prior to storage unless
it is very dirty.
LESSON 1: PREPARE EGG DISHES

Removal of the mucin layer will expose the

holes making the egg susceptible to bacterial
penetration and dehydration, thus hastening
deterioration of its quality.
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
03
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.
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
 Tools, Utensils and Equipment
Needed In Egg Preparation

In the preparation of egg dishes, the first

consideration is to identify the needed
tools and equipment and how to clean and
sanitize them after each use.
Tools, Utensils and Equipment
Needed In Egg Preparation
 Tools, Utensils and Equipment Needed In
Egg Preparation

• Channel knife
• small hand tool in
making garnishes.

https://www.alibaba.com/product-detail/Stainless-Steel-Lemon-Zester-Grater-Orange_62487305003.html?spm=a2700.galleryofferlist.0.0.2a2d1e90cIFQWp
Tools, Utensils and Equipment Needed In
Egg Preparation

• Spatula
• used for manipulating foods like spreading.
https://www.freeimages.com/photo/frosting-spreader-1553072
Tools, Utensils and Equipment Needed In
Egg Preparation

COLANDERS
also called a
vegetable strainer
which are essential
for various tasks
from cleaning
vegetables to
straining pasta or
foods.
https://pixabay.com/photos/colander-cucumber-food-herbs-1840300/
Tools, Utensils and Equipment Needed In
Egg Preparation

PASTRY
BRUSH
a small implement
used to brush the
surface of unbaked
pastries or cookies
with egg white, egg
yolk or glaze
https://pixabay.com/users/misshuliganga-17419294/
Tools, Utensils and Equipment Needed In
Egg Preparation

RUBBER
SCRAPER
Used to scraped off
contents of bowls

https://pixabay.com/users/misshuliganga-17419294/
Tools, Utensils and Equipment Needed In
Egg Preparation
SIEVE
a screen – type mesh
supported by a round metal
frame used for sifting dry
ingredients like starch and
flour.

https://pixabay.com/photos/icing-sugar-sieve-dessert-food-3313099/
Tools, Utensils and Equipment Needed In
Egg Preparation
SPOON
solid, slotted, or perforated
which are made of
stainless steel or plastic.
The kinds of spoon are
coffee spoon, dessert
spoon, sundae spoon, table
spoon, soup spoon and
salad spoon

https://pixabay.com/photos/soup-spoon-cutlery-metal-spoon-554063/
 Tools, Utensils and Equipment Needed In
Egg Preparation

EGG POACHER
A miniature Bain Marie
with an upper dish
containing indentations
each sized to hold an egg
or contains separate
device for poaching.

https://www.amazon.com/VonShef-Poacher-Sauce-Removable-Poaching/dp/B07FFV8HX4
Tools, Utensils and Equipment Needed In
Egg Preparation
OMELET PAN
heavy-based frying
usually of cast iron or
copper, with rounded
sloping sides used
exclusively for omelets

https://pixabay.com/illustrations/frying-pan-cooking-eggs-omelet-4292886/
Tools, Utensils and Equipment Needed In
Egg Preparation
MEASURING CUP FOR
LIQUID INGREDIENTS

are commonly made

up of heat-proof
glass and
transparent so that
liquid can be seen.
Tools, Utensils and Equipment Needed In
Egg Preparation
MEASURING SPOONS
comes in variety of
sizes, shapes, materials
and colors. These are
used to measure
smaller quantities of
ingredients.

https://pixabay.com/photos/measuring-spoons-cooking-baking-1208455/
Tools, Utensils and Equipment Needed In
Egg Preparation
MEASURING CUP
a kitchen utensil used
for measuring liquid
or bulk solid cooking
ingredients such as
flour and sugar

https://pixabay.com/photos/measuring-cup-bake-cook-eat-baker-2510243/
Tools, Utensils and Equipment Needed In
Egg Preparation

SAUCE PAN
deep cooking pan with a
handle used primarily for
cooking sauce

https://pixabay.com/vectors/cooking-pot-sauce-pan-pot-cooking-146459/
Tools, Utensils and Equipment Needed In
Egg Preparation
MIXING BOWLS
these containers have
smooth, rounded interior
surfaces with no creases
to retain some mixture
and is used for mixing
ingredients.

https://pixabay.com/users/misshuliganga-17419294/
EQUIPMENT
Equipment may refer to a small electrical
appliance, such as a mixer, or a large,
expensive, power-operated appliance
such as a range or a refrigerator .
Equipment like range, ovens,
refrigerators are mandatory pieces in the
kitchen or in any food establishment .

MYLENE L. HULIGANGA
REFRIGERATORS / FREEZERS
are necessary in preventing
bacterial infections from foods.
Most refrigerators have special
compartment for meat, fruits
and vegetables to keep the
moisture content of each type
of food. Butter compartment
holds butter separately to
prevent food odors from
spoiling its flavor.
https://pixabay.com/users/misshuliganga-17419294/
MYLENE L. HULIGANGA
 OVEN
a chamber or
compartment used for
cooking, baking,
heating, or drying.

https://pixabay.com/users/misshuliganga-17419294/
MYLENE L. HULIGANGA
MICROWAVE
OVENS
are common kitchen
appliance and are
popular for reheating
previously cooked
foods and cooking
variety of foods.

https://pixabay.com/users/misshuliganga-17419294/
MYLENE L. HULIGANGA
BLENDERS
are used to chop,
blend, mix, whip,
puree, grate, and
liquify all kinds of
food. A blender is a
very useful appliance.
They vary in the
amount of power
(voltage/wattage).

https://pixabay.com/users/misshuliganga-17419294/
MYLENE L. HULIGANGA
CLEANING AND SANITIZING TOOLS AND EQUIPMENT

Cleaning and sanitizing kitchen tools and

equipment must be part of the standard
operating procedures that make up your food
safety program.

Improper cleaning and sanitizing kitchen

surfaces allow harmful microorganisms to be
transferred from one food to another.

MYLENE L. HULIGANGA
CLEANING AND SANITIZING TOOLS AND EQUIPMENT

A cleaning program that is an overall system

should be prepared to organize all your
cleaning and sanitizing tasks. The program
should also help identify 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.

MYLENE L. HULIGANGA
CLEANING AND SANITIZING TOOLS AND EQUIPMENT

Cleaning is the removal of visible soil

while sanitizing means reducing the
number of harmful microorganisms by
using very hot water or a chemical
sanitizing solution. To be effective,
cleaning and sanitizing must be two-step
process. Surfaces must first be cleaned
and rinsed before being sanitized.

MYLENE L. HULIGANGA
CLEANING AND SANITIZING TOOLS AND EQUIPMENT

There are many cleaning products or agents

and a variety of equipment in the market.
Choose the best for your workplace and
follow instructions in the label

MYLENE L. HULIGANGA
 Here are some points to support your workplace
training:
1. Clean in a logical order.
2. Different cleaning tasks require different methods. Getting things
wrong can cause damage to surface, harm to yourself, and spread
bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your skin or
eyes or breathing the fumes can cause a serious illness.
4. Mixing one agent with another can be very dangerous. A chemical
reaction can be set up, or in some cases, produce poisonous
fumes.
MYLENE L. HULIGANGA
 WARE WASHING

Ware washing is the process of washing and sanitizing dishes,

glassware, flatware, and pots and pans either manually or
mechanically. Manual ware washing uses a three-compartment sink
and is used primarily for pots and pans. It may be used for dishes and
flatware in small operations. Mechanical ware washing requires a
dishwashing machine capable of washing, rinsing, and drying dishes,
flatware, and glassware. In large operations, heavy-duty pot and pan
washing machines have been designed to remove cooked-on food.

MYLENE L. HULIGANGA
 MANUAL DISHWASHING PROCEDURE
1. Scrape and pre-rinse. The purpose of this step is to keep the wash water
cleaner longer.
2. Wash. Use warm water at 110F to 120F and a good detergent. Scrub well
with a brush to remove all traces of leftover and grease.
3. Rinse. Use clean warm water to rinse off detergent. Change the water
frequently, or use running water with an overflow.
4. Sanitize. Place utensils in rack and immerse in hot water at 170F for thirty
seconds. (A gas or electric heating element is needed to hold water at this
temperature.)
5. Drain and air-dry. Do not towel-dry. This may contaminate utensils.
MYLENE L. HULIGANGA
 MECHANICAL 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.
Procedure:
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 180F for machine that sanitizes by heat
and at 140F for machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food – contact surfaces.

MYLENE L. HULIGANGA
RULES OF THE GAME
Name the Following Tools and Equipment
And explain its use

1.

https://www.freeimages.com/photo/frosting-spreader-1553072
Name the Following Tools and Equipment
and its use

2.
Name the Following Tools and Equipment
And its use

3.
Name the Following Tools and Equipment
And its use

4
.
Name the Following Tools and Equipment
And its use

5.
Name the Following Tools and Equipment
and explain its uses

6.
Name the Following Tools and Equipment
and explain its uses

7.
Name the Following Tools and Equipment
and explain its uses

8.
Name the Following Tools and Equipment
And explain its uses

9.
 Name the Following Tools and Equipment
And explain its uses

10.
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