Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

a. Identify tools, utensils and equipment needed in egg preparation

b. Discuss components and nutritional value of egg; and

c. Demonstrate cleaning and sanitizing of tools, utensils and equipment in preparing egg dishes.

Discussion (Analysis)

1. 1. Have you eaten scrambled eggs?

   2. What utensils and tools did you used in cooking scrambled eggs?

   3. Can you use a spoon in stirring scrambled eggs?

   4. What are the tools, utensils, and equipment needed in preparing egg dishes?

   5. Why is it important to have proper usage of tools and utensils?

   6. Why are tools and utensils are important in egg preparation?

   7. What are the other parts of the egg aside from egg white, egg yolk, and shell?

   8. Is it healthy to eat eggs every day?

   9. Which part of the egg that is of high nutritive value?

   10. How do you clean and sanitize tools and utensils in your home?

   11. What should be used in cleaning and sanitizing tools and utensils in egg preparation?

Firming Up (Application)

EggsPertise

Direction: Label the parts of egg that is given below and identify the following parts of egg and its nutritive value.

Exercises

Enhancement

Concepts Review

Tools, Utensils and Equipment Needed In Egg Preparation

Kitchen Tools

• Channel Knife – a small hand tool used generally in decorative works such as making garnishes.

• Colander – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.

• Offset spatula – a broad – bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.

• Sieve – a screen – type mesh supported by a round metal frame used for

sifting dry ingredients like starch and flour.

• Spoons- solid, slotted and perforated – large stainless spoons holding about 3 ounces used for mixing, stirring, and serving.

Kitchen Utensils

• Egg Poacher – A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

• Omelet Pan – a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper.

• Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar.

Kitchen Equipment

• Oven - a chamber or compartment used for cooking, baking, heating, or drying.

• Electric mixer - A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.

• Refrigerator - a kitchen appliance where you store food at a cool temperature.

Components of Eggs

Shell. The egg’s outer covering, the shell, accounts for about 9 to 12 %

of its total weight depending on egg size.

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.

Albumen/Egg white. Albumen, also called egg white, accounts for most

of an egg’s liquid weight, about 67%.

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.

Germinal Disc. This is the entrance of the latebra, the channel leading to

the center of the yolk.

Membranes. There are two kinds of membranes, one just under the shell

and the other covering the yolk.

Yolk. The yolk or the yellow to yellow- orange portion makes up about

33% of the liquid weight of the egg.

Nutritive Value of Egg

• Egg is indeed one of nature‘s complete food. It contains high quality protein with all the essential amino acids, all of the vitamins except vitamin C, and many minerals.

1. Whole Eggs

• While the shell seems strong, it actually has up to 17,000 pores. The tough shell keeps bacteria outside while still allowing moisture and air to pass through.

2. Egg Yolks

• Almost all of an egg’s vitamins and minerals are in the yolk. Vitamins include vitamins A and D, thiamine, and riboflavin. Minerals found in the yolk are iron, calcium, phosphorous, and more.

3. Egg Whites

• Though made of up to 90 percent water, the whites also have 40 different proteins. These proteins create four layers in the white, also called the albumen.

Sanitizing- to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of (something) : to make (something) sanitary (as by cleaning or disinfecting).

Steps in Sanitizing Tools, Utensils and Equipment in Egg Preparation

1. Scrape and pre-rinse. The purpose of this step is to keep the wash water cleaner. longer.

2. Wash. Use warm water at 1100F to 1200F and a good detergent.

3. Rinse. Use clean warm water to rinse off detergent.

4. Sanitize. Place utensils in rack and immerse in hot water at 1700F for.

5. Drain and air-dry.

Detergents -Like soap and dishwashing liquid or paste, are substances used to wash tableware as well as kitchen tools and utensils

Solvent cleaners- Work best in cleaning utensils with burnt food and greasy surface, these are alkaline based containing degreasers

Acid cleaners- Used to remove stubborn dirt and stain that cannot be removed by detergents

Abrasive cleaners- Good in removing accumulated dirt that detergents cannot remove.

Applying heat- Usually done though air drying boiling or scalding tableware particularly forks and spoons and by using steam in some cases

Chemical sanitizers - Good disinfectants not only for kitchen tools utensils and equipment, but also for the entire kitchen premises

Natural cleaning materials - Disinfectants like vinegar baking soda lemon juice etc.

Downloadable Lesson Plan