2. At the end of the lesson, the learner is
expected to:
1.Identify tools, utensils, and
equipment for egg preparation.
2.Clean and prepare tools, utensils,
and equipment properly.
3.Identify egg components and their
nutritional value.
4.Prepare ingredients based on a
standard recipe.
Objectives
4. Mise en place
(MEEZ ahn plahs)
• is a French term for having all your
ingredients measured, cut, peeled,
sliced, grated, etc. before you start
cooking.
• It is a technique chefs use to assemble
meals so quickly and effortlessly.
5. Benefits of
Practicing Mise
en Place:
Ensures all ingredients are
complete — no last-minute
store runs
Allows for advance prep
(toasting nuts, bringing
items to room temp)
Keeps the workspace
clean and organized as
you go.
Keeps the workspace clean
and organized as you go.
6. Benefits of
Practicing Mise
en Place:
• Helps you follow
recipe steps in proper
order. Makes cooking more
enjoyable and less
stressful — no
multitasking chaos!
8. 1.Channel Knife
– Small tool
for making
decorative
garnishes.
2. Colander – Bowl
with holes, used to
drain, wash, or cook
ingredients.
3. Offset Spatula –
Flat, bent spatula for
lifting eggs,
pancakes, meats;
also for scraping.
9. 4. Pastry Brush –
Small brush for
applying egg
wash or glaze.
5. Rubber
Spatula/Scraper –
Flexible tool to
scrape bowls and
fold ingredients.
6. Sieve – Mesh
screen for sifting dry
ingredients.
10. 7. Spoons (solid, slotted,
perforated) – Used for
mixing, stirring, serving, or
draining.
8. Wire Whisk – Hand tool
with loops for blending,
mixing, or whipping.
15. 1. Egg Poacher –
Used to hold eggs
for poaching.
2. Omelet Pan –
Heavy pan (cast
iron/copper) with
sloped sides, used
for cooking omelets.
3. Measuring Cup –
Measures liquid or
bulk solid
ingredients (flour,
sugar).
16. 4. Measuring Spoon
– Measures small
amounts of
ingredients
(liquid/dry).
5. Sauce Pan – Deep
pan with handle,
used for cooking
sauces.
6.Mixing Bowl –
Smooth, rounded
bowl used for mixing
ingredients.
18. Eggs are incredibly versatile, used
in countless food items. They can
be cooked alone or combined with
other ingredients. In baking, eggs
act as emulsifiers and leaveners.
Eggs are produced commercially on
farms of all sizes, from small
backyard poultry to large
complexes. Eggs are a convenient
food for any meal
21. Physical Structure
of an Egg
• Eggs are incredibly versatile, used in countless food items.
They can be cooked alone or combined with other
ingredients. In baking, eggs act as emulsifiers and
leaveners. Eggs are produced commercially on farms of all
sizes, from small backyard poultry to large complexes.
Eggs are a convenient food for any meal
23. 1. Shell. The egg‘s
outer covering, the
shell, accounts for
about 9 to 12 % of its
total weight
depending on egg
size.
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.
3. Albumen/Egg
white. Albumen, also
called egg white,
accounts for most of
an egg‘s liquid
weight, about 67%.
24. 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.
5. Germinal Disc. This
is the entrance of the
latebra, the channel
leading to the center
of the yolk.
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.
25. 1. High quality or
complete protein
with essential
amino acids.
2. Source of
Energy – large
supplies 75
calories
3. Vitamins-
including Vitamin
A, B-complex, C, D
4. Minerals -
Phosphorus, Zinc,
Folate
5. Omega 3
polyunsaturated
fatty acids
6. Lutein – reduces
cataracts
Nutritive Value of Egg
26. EGG QUALITY Egg quality has two general
components:
Exterior Quality –shell quality based on shell
cleanliness, shell soundness, shell texture, shell shape.
Interior Quality- based on the relative viscosity of the
albumen freedom from foreign matters in the
albumen, shape and firmness of the yolk and freedom
from yolk defects.
27. EGG
SIZE
The egg sizes are Jumbo, Extra Large, Large, Medium,
Small and Peewee. Medium, Large, and Extra Large are
the sizes commonly available.
28. CHARACTERISTICS
OF FRESH EGGS
1. The shell is white, thick, and
rough
2. The air cell is regular.
3. The egg white is clear, firm and
thick.
4. It sinks when placed in water.
5. The yolk is round, firm, well-
centered and free from defects.
32. At the end of the lesson, the learner is
expected to:
1. Identify the market forms of eggs;
2.Explain the uses of eggs in culinary;
and
3. Cook egg dishes with appropriate
taste and seasoned in accordance
with
Objectives
37. 1.Fresh eggs –
can be
purchased
individually or
in trays.
• Frozen eggs –
pasteurized, frozen,
made from high-quality
eggs; contain extra
yolks and 5% sugar,
must be thawed before
use.
3. Pasteurize dried
eggs- these come in
powdered form. Is used
primarily as ingredients
especially in cake mixes
39. 1.Hen’s egg- they
are the type of
egg most
frequently used in
cooking
2. Ducks egg- larger
than hen’s egg and rich
in flavor giving a
creamy depth to baked
dishes. Balut is one of
its product
3. Quail eggs- small
with dark brown
speckled shells
40. 4. Goose eggs and ostrich egg-
bigger in size and often blown
out and decorated for easter
occasion
5. Gull’s egg- are not widely
available but they are also serve
same as quail’s egg
42. Soft peak- peaks
are formed but
not hold up
Firm peak- peaks hold
up but are slightly bent
at the peaks
Stiff peaks- the peaks
strand straight up. The
foam should look moist
and shinny.
44. Balut- a developing
duck embryo that
is boiled alive and
eaten in the shell
Boiled eggs- includes
boiling long enough
Egg salad is a dish made
by mixing chopped
hard-boiled eggs with
mayonnaise and
seasonings.
45. Egg sandwich- is a
sandwich made
with cooked eggs
places between
slices of bread
Omelette- is a dish
made from beaten eggs
cooked in a pan.
Poached egg- is an egg
cooked without its shell
in simmering water.
46. 1.Binding — helps hold ingredients together (e.g.,
meatballs, burgers).
2.Leavening — helps make baked goods rise (e.g.,
cakes, soufflés).
3.Thickening — thickens sauces, custards, and
soups.
4.Emulsifying — blends ingredients that don’t
mix well.
47. 4. Coating — used in breading to help
crumbs stick (e.g., fried chicken).
5. Glazing — brushed on pastries to give a
shiny finish.
6. Enriching flavor and color — adds taste
and richness to dishes.
