SSS] Scanned with CamScannerLESSON 1 Tools, Utensils, and Equipments Needed in E; Preparation Objective * Clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg, dished To achieve success in the kitchen, a thorough understanding of tools and appliances is essential. Modem technology remains to create more specific and sophisticated tools to reduce kitchen labor. In today’s available. Items such as pp excellent kitchens, a wide range of specialized machin: a lot of training to deve hand tools are simple, but they requ manual skills, Equipment - can be divided into three categories: Preparatory Tools, Cooking Tools, and Finishing Tools Kitchen utensils - is a hand-held, typically small tool or utensil that is used in the kitchen for food related functions. Below are some tools and equipment that may be used in the preparation of egg, dishes . Egg cooker It is an electric appliance that steam-cooks egys in the shell. Most egg cookers also have inserts or cups for steam poached eggs while some have a flat insert for KF + & eal cooking fried or scrambled eggs and omelets b. Omelet pan It is a shallow, slope-sided nonstick skillet, typically 7 to 10 inches in diameter. A double omelet pan consists of two shallow rectangular or semicircular > Pans attached by hinges. Every pan has a handle. Egg poacher It isa rack that holds cups, sized to fit one egg each, © or a small colander-like form that holds an egg as it OD poaches in boiling water. 29 Scanned with CamScannerd. Ring I Around band, w I er without a handle, to hold a fried oe poached egy during cooking, ¢. Separator Asmall cup placed in a round frame made of p (Oy BEBE or vramic, The cup tatches the yolk: while ats + = around the frame let the white slide through a container below the separator. You can also use a kitchen funnel separate eggs . Slicer _ Wis a device that cuts a hard boiled egy into? sy neat sices with one instant stroke. Anvegy slicer hasa sconped tray in which the ey rests, and a cutting tool of parallel wires. To chop an egg, cautiously rotate the sliced ey 90 degrees in the tray and cut through again. You can also chop eyg8 using a pastry blender in a bow! and slice or chop eggs with a sharp knife ona cutting board & Whisks and egg beater a The primary purpoce of a whisk (also called a whip! is to aerate the ingredients and to whip them. A whiskisa cage. handy tool for stirring or mixing, depending on the shape ~ and thickness of the wires h. Trays and storage box Itismade from the same materials asthe interior of your fridge, and it stores neatly on a fridge shelf. Rh encnll { f ih Other kitchen tools include: No meg a. Mixing bowls -a deep bowl that is particularly well suited for mining ingredients b. Non-stick skillet - pan with non-stick coating allows food to cook without stiching to the pan. € Spatula - a broad, flat, flexible blade used to mix, spread, and kt materials such as food. d. Saucepan-isa deep metal cooking pot, usually with a long, handle and lid Itis commonly used for boiling, stewing, and making sauces 30 Scanned with CamScannere. Colander - a perforated bow! used to strain off liquid from food, especially after cooking, {Pastry brush -a cooking utensil used to spread butte food. g. Sieve oil, or glaze cooking utensil consisting of a wire of plastic mesh held ins frame. 1115 used for straining, solids (com liquids, for separating, coarser from finer particles, of for reducing, soft solids toa pulp, h. Slatted spoon-a large spoon with slots or holes for deaining liquid from food. i, Measuring cups - kite en utensils used primarily to measure the volume of liquid or bulk solid cooking ingredients |. Measuring spoons - used tom: easure an amount of an ingredient, either quid of dry while cooking, k. Flectric mixer - electric hand-held mixing, and blending, tool that has two removable metal beaters and variable speeds. ( Cleaning and Sanitizing fools ond Pyvtpment == Cleaning and sanitizing avoid the spread of food-bome bacteria and contamination in ary food service operation, Always wear rubber gloves to protect the hands when cleaning 1. Cleaning Cleaning is the physical disposal of soil and food matter from a surface. It happens when a cleaning agent (det surface under sufficient pressure, such as usin; ‘or water spray for enough amount of time, It effectively removes the dirt through washing, Cleaning takes in three steps. (1) wiping out the soil and i other food matter from the surface (2) washing with u detergent solution and (3) rinsing with water. | Remember: | | rgent) contacts a filthy a mop, scrubbing, pad, Factors that affect cleaning: ! + Soil 1); water mixed (dissolved in water- flour, starches, drink stains), acid of alkaline (tea, dust, wine, fruit juice), ype: protein base (blood, egy); grease oF oil (margari a ne Scanned with CamScanner* Soil situation: fresh, soft, ground-in, dried, or baked * Water hardness: the amount of dissolved calcium and magnesium in the water. When using hard water, more soap or detergent is needed to get things clean * Water temperature: the hotter the water, the faster the detergent dissolves, and the better it cleanses. * Form of the surface being cleaned: different cleaners and methods f different surtaces. * Cleaning agents. * Agitation or pressure: scrubbing action required to slacken soil. * The extent of treatment - the longer the cleaning agent touches the surtace, the better the cleaning, Cleaning Agents a. Detergents: contain components that reduce the surface tension, which penetrates and loosen the dirt on a surface. Mild alkaline detergents are used to break soil and dirt from dividers, floors, roofs, and most equipment and utensils. Strong alkaline detergents are used to cut through wax, oil, and matured, heated, or burton soil. b. Solvent cleaners: also called de-greasers, are alkaline detergents with an oil dissolving specialist. They deal with grill Backsplashes, oven surfaces, and even oil stains on garages (for home use). These sleaners lose quality when diluted and are also too costly to be used in large areas, © Acid cleaners: these are used when ordinary alkaline cleaners are inelfective towards rust stains in washrooms and stain on copper or metal. They should be utilized following the guidelines. 4. Abrasive cleaners: they contain scouring agents that can be Scrutbed or rubbed when having difficulty in removing soils on Roors, or baked-on ot burned skillet. They may scrape su such as plastic, Plexiglas, and hardened steel, manufacturer's faces 32 Scanned with CamScanner2. Sanitizing Sanitizing means lowering the number of bacteria to safe, agreeable Jevels on silverware, flatware, tools, and any food contact surta a substitute for cleaning and Itis not only effective when the items are already cleaned beforehand. Sanitizing is a step ahead of cleaning (absence of soil) and a step below sterile (absence of all bacteria), Sanitizing can be achieved in two ways: * Heat: by soaking in water of at least 170°F, or * Chemicals: by soaking in a sanitizing solution for one minute, or by rinsing, swabbing or spraying with a sanitizing solution Sanitizing Takes Two Forms a. Manual (by hand) This method is used on flatware, utensils, and removable parts of a three compartment sink system: * Before washing dishes, sanitize and clean the sinks and other work surfaces. * Soak and scrape the items that needed to be washed. * Wash items in the main sink using detergent solution at a temperature ‘of no less than 110°F; use a cloth or brush to remove the dirt. * Rinse in the second sink using clear water at a temperature of no less than 120°F. Remove all traces of food and detergent. © Sanitize in the third sink, by soaking the items in: » Hot water with no less than 170°F. To avoid burns, use tongs, rack, or a container when soaking the items into the water for at least 30 seconds. >» A chemi or follow manufacturer's directions. » Another sanitizing solution is bleach, blended with water 1:4, 1 solution with a temperature of no less than 7: bleach to the water. © Air-dry all items. To clean wood surfaces, like cutting boards and tables, scrub them with a stif(-bristle nylon brush and rinse with clean water. Remember to sanitize these tools after every use, Be careful not to soak wooden cutting boards in detergent or sanitizing solution. 33 Scanned with CamScannerb. Machine Dishwashing machines are useful for removing dirt and eliminating bacteria from tableware and kitchen equipment. General procedures for machine use: * Regularly check and clean the dishwashing machine at least once every day. * Fill the wash and rinse tanks with clear water. * Detergent trays and nozzles on spray arms should be cleaned. Scrape or soak items before washing. * Soak the utensils with dried-on food on the water. * Properly load the dishwasher racks, avoid overloading. * Check the temperature. Check all utensils/tools as you remove them from the dishwasher, It is recommended to rinse the utensils again with clean water. © Air-dry all items. * Advise the person-in-charge of any machine trouble. a4 Scanned with CamScannerReview and Application I. True or False : 1. Soaking the utensils in hot water inat least 170°F is one way of sanitizing. 2. Sanitize the utensils before cleaning them. 3. When using hard water, less detergent is needed to clean the utensils. 4. Cleaning reduces the number of bacteria to a safe level 5. To sanitize the wooden chopping board, soak it to sanitizing, or detergent solution. Il, Answer the following : 1. Identify the following kitchen tools/equipment : Oe @s Differentiate cleaning from sanitizing. Cite situations that require sanitizing Kitchen tools and utensils. Describe water hardness? How does it affect the cleaning process? oR ep How will you use bleach to sanitize kitchen utensils and tools? 35 Scanned with CamScannerLESSON 2 Egg’s Component and Nutritional Value Objective © Identity an ege’s component and its nutritive value. F ges contain high grade proteins, vitamins, minerals, good fats and traces of nutrients. Itis rich in iron, phosphoric, selenium, and vitamins A, B12, B2, and BS. A large egg contains 77 calories with 5 grams of fat, and ams of protein with all the 9 essential amino acids. The egg has the {y of protein found in any food, which adds to the energy that og highest qua the families need to pertorm on important days. Nutrient rich, all-natural eggs can be added to any diet. Egus are the primary ingredients in baked products, particularly of cakes and creamy sweet dough. Eggs are a decent source of energy tat nutrients and minerals required for the development and growth of the body. Each component has its very own particular attributes that affect the pertormance of a baked product. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health, ete. a ————_- g is shown in Table 1. This The gross composition of the egg information can fil in as a decent gauge tor large scale estimations. In ar case, the composition of eggs vanes with breed, age of layer, and even nutrition inside certain limits that will be discussed later on, [Table 1 “o | Water | Protein | Fat | Ash Whole} 5. cue | 74 nya 13 White [88 u_fofo voik Tas [7 fas fa 36 Scanned with CamScannerTable 2 c component So Shell 9 Yolk 29 Albumen 62 Faticomplete yolk 33 Protein/complete yolk 15.7 Yolk solids 51 Albumen protein 105 Albumen solids ns ‘The edible portion of the egg, the white and the yolk have different analyses. Most of the fat and the fat-soluble vitamins are stored in the yolk The white is made out of a large amount of water with protein. Aside from the fat and protein, eggs have the majority of the recognized vitamins except for Vitamin C. The table below confirms the primary nutrients in one 60g egg, These may vary depending on the age, nourishment, and surroundings of the hen, yet it can be utilized with assurance in many conditions. Major Nutrients in 1 egg (weighing 60g) % Recommended Daily All Nutrient (RDA) Protein (g) 67 12 Energy (kcal) 28 u Energy (Kjoules) | 324 i Fat 6 nla Polyunsaturated Fatty Acids Li7 2 (PUFA) (g) Mono- Unsaturated Fatty | 2.46 20 Acids (MUFA) (x) Saturated fat nia Contents of these may vary significantly subject on the nourishment ofthehenand mightbe purposely adjusted by serving detailed nourishment. 37 Scanned with CamScanneritami ve y distinctive In addition to the minerals and vitamins, eggs have many tive these hav Proteins that add to their dietary and health values. Some of these have antibacterial properties like lysozyme and ovotransfersin. parate a portion of the Commercial methods can be used to $e] J Lysozyme is used egg, white proteins for medicinal or industrial usage- as an antibacterial in cheese and wine production. Some eg8 proteins can bind different chemicals such as avidin, which combines to biotin, and ovoflavoprotein, which ties to riboflavin. Phosvitin, present in the yolk, binds to iron and has substantial antioxidant properties. ‘Composition of Egg: ; * Ovum or yolk, which has the germs cells or blastodisk on its surface. + Albumen or white, containing thin and thick regions, and chalazae, * Shell membranes, separate inner and outer layers. * Ashell which contains a separate, identifiable layers. ‘The structural component of an egg Air cell Chalazae Egg yolk Egg white/Albumen Chalazae ‘Shell membranes 1. Shell Membrane is absorbent. It allows flavor in & moisture out. It has two membranes, namely. + The inner shell membrane which acts as a barrier to microorganism. * Outer shell membrane which surrounds the albumen and provides a protective barrier against bacterial penetration. 2. Yolk color varies with chicken’s diet. All the fats or lipids, as well as the cholesterol are found in the yolk. The yolk has a 30% composition of the whole egg. 38 Scanned with CamScanner3. White is thicker around the yolk and thinner as it moves away from the center. The albumen or white (60 percent) includes the thick albumen, the thin outer albumen, the thin inner albumen, and the chalazae. 4. Chalazae connects yolk to shell; the more prominent, the fresher the Bs: 5. Air cell increases as eggs age and loses moisture; this makes boiled eggs easier to peel. (Bere 58) $$$ 1, Weight management - The high quality of protein in eggs can make us feel energized and stay invigorated. It also helps in keeping up a healthy weight. 2. Research shows that protein may help active adults to build muscle strength and help prevent muscle loss in middle-aged and aging adults. 3. Egg yolks are a great source of choline, an essential nutrient that adds to fetal brain development and helps prevent birth defects. Two eggs give around 250 milligrams of choline or generally 50% of the suggested daily intake for pregnant and breastfeeding women. 4. Choline also helps the brain’s performance of adults by maintaining the structure of brain cell membranes. t is also a key component of the neurotransmitter that helps relay messages from the brain through nerves to the muscles. Eye Health - Lutein and zeaxanthin are two antioxidants found in egg yolks, which help avoid macular degeneration, the primary cause of age-related blindness. Even though eggs contain a limited quantity of these two nutrients, research shows that the lutein is found in egg yolks and animal fats. In addition to coloring yolks, lutein causes the yellow shade of chicken skin and fat. The human retina gathers lutein and zeaxanthin. The latter prevails at the macula lutea while lutein prevails somewhere else in the retina, which serves as a photo protectant for retina against harmful effects produced by blue light. 39 Scanned with CamScanner(Chatto ety sh Egg) and somewhat rough. « The eggshell must be clean, well-formed, strong f thick white + When eggs are broken, there must be a high proportion o to thin white. © The yolk must be firm, round (not flattened) when broken and of a decent and even color, As the eggs are kept, the yolk loses its quality ‘and starts to flatten, water vanishes, and the egg is replaced by air. The Importance of Egg Quality ‘As a natural product, all eggs are not equal and should be consistently checked for quality to meet the standard specifications of the present quility-conscious retailers. Egg Quality: What to Look For a. Ifyou look carefully at an eggshell held in contrast to bright light ina dark room, you are going to see an air hole, usually at the blunt end of the egg. This air cell is minimal in a new egg; however, as it ages, water is lost from the 17,000 pores in the egg, and the air cell expands. Moreover, you can see a large moving shadow in the egg, which is the yolk floating around in the white. In new eggs, the yolk is small and is in the center of the egg. You can observe the air cell space in the top of the egg when you hard boil an old egg. You will see that when you cut along the hard boiled egg, the yolk has moved offcenter. b, To quickly evaluate freshness, check the raw egg by placing it ina bowl of water, New eggs remain at the base of the bow! while due to the huge air cell, stale eggs remain on end or float. © Additional factors may also cause the egg to float, such as a weak shell and fine cracks. Good quality, fresh eggs have specific characteristics when broken out. The yolk is little and rounded and stands high in a thick, gel-like egg white, which will usually remain compressed rather than spread out over a wide space, d. As eggs age, the yolk becomes bigger and flatter until it breaks. The thick egg, whites tum thin and liquid. The egg will also develop a decayed odor and flavor at that point. Scanned with CamScannerControl the Temperature for Long Term Storage a. The simplest method to preserve eggs at high q in containers in the refrigerator immediately after they are laid b. Clean eggs, tree of noticeable defects of the shell and contents it will stay at high quality for as long as up to three months and 1s still going y is to stock them to be as “fresh” as eggs stored at room temperature for seven days. ¢. They can be stored to prolong the shelf life periods; however, the quality will begin tod d. The cartons and containers decrease water loss and support in keeping ine noticeably. flavors of different foods from being absorbed into the eggs. e. Its important to store the uncracked eggs in a clean surfaced and do not washed the shell eggs. £, To prevent contamination of fresh eggs, separate the dirty or cracked eggs. 5 Review and Applica’ a ® L._ Check the items that describe a high quality and fresh egg Yok is somewhat flattened and enlarged. 2. Eggs stay at the bottom when placed in a basin of water. 3. Eggs whites appear watery. | 4. Shell is free from noticeable defects. IL. Identify the parts/structures of egg described below: 1, The two thin layers inside of the eggshell. 2. The pocke of air at the large end of the egg, 3. The yellow of the egg. 4. The twisted cord at the end of the yolk that keeps the yolk from moving about and sticking to the shell. 5. ‘The hard protective outer covering of an egg. 4 Scanned with CamScanner6. The white of an egg- Ill. Nutrition Check: Write T if the statement is true and F if otherwise. 1. Egg has the highest protein. 2. All the fat-soluble vitamins and nutrients are confined in the egg whites of the egg. 3, Chlorine is a vitamins that is essential to fetal brain development. 4. Eggs are a good source of Vitamin C. 5. Adark yellow yolk is more nutritious than the pale yellow one. IV. Answer the following : 1. How will you justify that itis healthy to include eggs in our diet? 2. Describe the nutritional value of the egg. 3, How will you differentiate egg yolk from egg whites in terms of nutritional value? 4. What are the other benefits of eggs? 5. Describe the four distinctive structures of an egg. | Scanned with CamScannerLESSON 3 Market Forms of Eggs Objectives * Identify the market forms of eggs * Explain the uses of eggs in culinary arts Eggs may be traded or sold as: 1. Fresh Eggs Fresh eggs or shells eggs may be purchased separately, by the dozen, or in trays of 36 pieces. 2. Frozen Eggs These are made of high-quality fresh eggs. They come in the form of whole eggs with additional yolks and whites. Frozen eggs are pasteurized and should be thawed before use. 3. Dried Eggs These are rarely used. Their whites are utilized for making the meringue. Usually, they are used as ingredients in the food industry. They are, generally, not sold directly to consumers. Eggs are traded in a number of processed forms: * Bulk or fluid whole eggs (which at times consist of a percentage of additional yolks to get a specific blend), egg whites and egg yolks. * Pasteurized eggs are used in preparations such as salad dressings or desserts, where the traditional recipe may have specified that the egg should be raw, These products are commonly available in liquid or frozen forms, * On the other hand, frozen egg products are used by food processors as ingredients. Products with egg yolks usually has added salt, sugar or com syrup to avoid increased stickiness during freezing. * Dried powdered eggs are also sold and maybe helpful for some baked goods. For food service use, they are usually sold in 6 02. pouches and 3lb,, and 2.5 Ib. poly packs. 43 Scanned with CamScannerLiggs are graded for quality using a process called candling, The four grades used for eggs are * AA-the yolk is firm, and the area covered by the white is small; there large proportion of thick white to thin white. * A; the yolk is round and upstanding; the thick white is large in proportion to the thin white and stands relatively well around the yolk + B-the yolk is flattened, and there is about as much or more thin white as thick white. * C-not sold in stores; may be used in prepared mixes. ——— The size of the egg may be influenced by breed, age of hen, weight, feed, and environmental factors. Native chickens have eggs that are smaller than commercial breeds. Some commercial breeds have eggs that are larger than others. New layers tend to have smaller eggs than older hens of the same breed. Better fed hens lay larger eggs than those that are underfed, ‘Temperature, stress, and overcrowding are the environmental factors that lead to smaller eggs. Weight Class fines Jumbo 70 and above Extra Large 65-70 Large 60-65 Medium 55-60 Small 3055 Pallets 1550 Pewee 40-45 44 Scanned with CamScanneray) ———— There are many ways to cook an egg, It can be the main protein dish, from appetizers to desserts, it can be a primary or add-on ingredient in dishes. It can be cooked as basic of as elaborately’ as one’s preference for the moment by dry heat, moist heat, and with or without oil. Eggs can be used in the preparation of different dishes: Culinary Examples of Use = Uses Sliced, sieved or chopped hard-boiled egg | Rice cake amnishi Gainishing can bse aia gachsting, Palabok Beaten whole egg or yolk brushed onto Bread and Glazing | food items before baking will give it a |" bread rolls Beaten egg Soups Custard Thickener liquid in susy Whipped egg whites contain tiny air bubbles. When this mix is added to other ingredients, it makes the dishes light and fluffy, There are three stages of whisking egg whites toa * Soft peak - peaks are formed but do} Sponge Cakes not hold up. Soufflés * Firm peak - peaks hold up but are slightly bent at the peaks. * Stiff peaks - the peaks stand straight up. The foam should look moist and shiny. Aerating, Eggs can be used to bind ingredients | Hamburgers Bindin, together as they are coagulated when Patties 8 8 'y 8 cooked. Omelets Beaten egg whites are added to remove Clarity an'v'"8 _ | impurities and produce a clear finish. Stocks: 5 Scanned with CamScannerSulinaey Method Coating batters use whole eggs and breadcrumbs to provide a coating or protection for the food item brfore cooking. Whole eggs add flavor and nutritional value. Whipped egg yolks can hold other ingredients together that do not usally mix, such as oil and vinegar. ‘Source tps: fara googie [Link]/toolboxes/kitchen hfoodle uses ktm! Hollandaise Mayonnaise Thanks to their distinctive beneficial properties, eggs are used in numerous food manufacturing procedures. The yolk of the egg is designed to be used as an emulsifier. When combined with other food ingredients, for example, in mayonnaise, many of its fatty elements are left in suspension indefinitely. The egg white is capable of gel and is often used in ready-made foods as a binding agent. The egg white proteins form a relatively solid structure when partially or entirely baked, ideal for many home-made and industrial foods. The whites and yolks are often divided and used for various food presentations in further egg handling. Through adding sugar or salt, they can be enhanced according to the use for which they are intended. More than 40% of the eggs produced go for further processing in many markets around the world, The rise of the further processing industry led to new demands on egg suppliers, and the breeders and nutritionists who provide them. 46 Scanned with CamScanner1 Answer the following : 1, What are the market forms of the egg? Give at least three uses of eggs in the preparation of different dishes. . What is candling? Enumerate the four grades of eggs. e Il. Describe the culinary uses of egg in the following: 1. The preparation of meringue requires the egg whites to be beaten with the addition of a small amount of lemon juice. ny . Egg white is mixed with minced beef or poultry meat and vegetables and added to a cold stock. ——————. The base of mayonnaise recipe requires raw egg yolk to be mixed with mustard and some vinegar. ——1. The whole egg or the yolk is incorporated into preparation to bind ingredients together. ————5. Beaten whole egg or egg yolk is used to provide glossy finish to pastry items. s Mixture of egg yolk and cream added to a recipe prior to serving the dish. 7. Low cooked eggs used to garnish Caesars Salad. ILL Rescarch on the answer to the question, “Why doeggs havea reputation forbeing high in cholesterol? Are they a high cholesterol food?” Justify. 47 Scanned with CamScannerLESSON 4 Varieties of Egg Dishes Objectives * To cook egg dishes following the prescribed procedures. * Identify and prepare ingredients according to standard recipes. a Eggs may be cooked in the following methods: 1. Boiled Eggs Although widely used, the term “boiling” does not correctly describe the technique as using the term “simmering” is more accurate. Such dishes with eggs vary entirely from coddled eggs to hard-boiled eggs. Instead of hard-boiled, you might see the word “hard-cooked.” Boiled eggs are used in a variety of other preparations, along with their role in breakfast menus, These can be served as cold hors d’oeuvre, canapés, salads, or garnishes. Selection of Equipment * Pot large enough to hold eggs and water to cover by at least 2 inches * Ice bath to cool eggs after cooking, if necessary. * colander * Containers for holding cooked eggs or heated plates for service. Selection of Ingredients + whole fresh shell eggs * water 48 Scanned with CamScannerTechniques a. Place the eggs in enough water to fully submerge them. * For coddled, soft, or medium cooked eggs, bring the water to a simmer first. * Hard cooked eggs may start in either boiling or cold water. b. Bring (or return) the water to a simmer. * Water close toa simmer cooks eggs evenly without toughening the whites. * The proper temperature of cooking provides eggs with good texture and consistency. * Arapid boil can crack the eggshells. ©. Start timing the cooking once the water has returned to a simmer after the egg has been added. * After the egg has been added to the water, egg cooks for 3 minutes ‘once the water has returned to a simmer, Determining Doneness The eggs cooked in the shell should be cooked properly. The whites should be set, but not rubbery. Based on the desired doneness, the yolks can be fully set or still quite fluid. Under certain conditions, hard- cooked eggs can develop a green ring around the yolk. A chemical reaction involving the sulfur in the yolk produce a green color, To keep the yolks consistently yellow follow the guidelines as follows: * Do not overcook eggs or cook them in water that is boiling too quickly. © Peel the eggs as soon as possible once they are cooked. Instructions: Place the eggs in a single layer of a saucepan and cover with about 1 inch of cold water. Bring to a boil, cover, and remove from heat immediately. Let the egg stand for about 1 1/2 to 2 minutes for ‘soft-boiled, 2 to 2 1/2 minutes for medium boiled, and 12 to 13. soins for hard boiled. Remove the eggs from the water 49 Scanned with CamScannera, Soft and medium-boiled eggs should be served immediately in egg cups— perfect for cracking or scooping the egg right out of the shell. b. Hard-boiled eggs should be extracted from the pan and poured into a bow! of ice water to keep the yolk from discoloring due to overcooking and makes it easier to peel. Let stand for 2 minutes, then crack the egg lightly against a hard surface. Peel under cold running water. Serve. 2. Scrambled The secret to fluffy scrambled eggs is to beat the eggs briskly for at least 15 seconds before cooking, adding air to create large, puffy curds. You will need: Bowl Eggs Whisk or fork Milk Non-stick or regular pan Cooking spray or butter Salt and Spatula pepper (optional) Instructions: a. To prepare a single serving of scrambled eggs, crack 2 eggs into a bowl and whisk in 2 tbsp (30 mL) of milk. Season with salt and pepper, if desired. b. Heat pan over medium heat. Coat your pan with cooking spray (ifusing a regular pan only) or butter based on your preference. If using butter, allow enough time for it to melt. Pour the eggs into the pan and reduce the heat to medium low. c. Gently move the eggs with a spatula, forming soft curds. Continue stirring until there is no more liquid egg in the pan, but before the eggs appear dry. Immediately remove eggs from the pan and transfer it to the serving plates. 50 Scanned with CamScannerAdditions To Scrambled Eggs Flavor variations can be created by adding any of the following ingredients to scrambled eggs before serving: * Chopped parsley and/or other herbs © Grated cheese (cheddar, Swiss, parmesan) * Diced ham * Crumbled bacon « Sautéed diced onion and green bell pepper © Diced smoked salmon Sliced cooked breakfast sausage Use the freshest eggs you can regularly buy for poaching: the thick albumen will have a better shape around the yolk than older eggs. To quickly coagulate the eggs, add vinegar to the poaching water. Instructions: Bring to a boil a large, wide saucepan with water and one tablespoon of vinegar (any flavor). Break one egg ata time, in a small heatproof bowl, about the size of an egg. Reduce heat to simmering water, Dip the bowl slightly into the water and slowly slide in the egg. Upon adding all the eggs, cover the pot, turn off the heat and let stand for 2 to 3 minutes. Remove the eggs in the order they were added Jotied spoon and put the spoon on a kitchen towel to drain using a sl if desired, and quickly. Trim ragged edges using a knife or scissors, serve immediately. Planning Ahead: When preparing for a number of guest, poached eggs in advance: chill n an ice-water bath, move to a covered container and refrigerate for up to 24 hours. Reheat them up by dipping them for 1 minute in simmering water. it is possible to make 51 Scanned with CamScanner4, Pan Fried Eggs Pan fried is commonly known as sunny side up or over easy, over medium, or over well. These are different products made with precise timing and technique. Very fresh eggs are good for pan frying because the yolk has a better shape, and the white spreads less, Types of fried eggs: a. Sunny Side Up: The egg is fried with the yolk up and is not flipped. b. Over Easy: The egg is flipped and the yolk is still runny. © Over Medium: The egg is flipped and the yolk is only slightly runny. d. Over Well: The egg is flipped and the yolk is cooked hard. Sunny side up eggs are fried on one side (unturned), with golden and runny yolks. A heavy iron cast skillet is the perfect pan to make fried sass. Add butter, lard/bacon fat or oil in the frying pan. Just enough is Fequired to coat the pan; this is one of the tricks to get the yolks to cook right. Ttis known that bacon fat is particularly good for fried eggs. Gently crack the eggs and place it over the frying pan while letting it fall softly into the hot fat. Lower the heat immediately until cooked. Add salt and pepper. Covering the pan can speed up the cooking, Process, but care must be taken to avoid overcooking the yolks, Cook the eggs until they reach the desired consistency of the whites and yolk. Remove from the under each egg and place heat. Slip the spatula them carefully ona plate, ready for serving. 5. Omelet An omelet is a nutritious, quick breakfast option or any meal of the day. It includes blended and lightly cooked eggs, but the method used to do so vari widely across cuisine. Beat the eggs until the yolks and whites are thoroughly mixed. You can either beat 52 Scanned with CamScannerthe eggs with a fork or wire whisk. You can also add salt, pepper, and other herbs and spices to the eggs at this stage. Begin cooking the eggs. Heat a little bit of butter over medium heat in the pan. Pour in the eggs and scatter with a spatula evenly. Adding a tad of milk and water can help make the eggs fluffy. Scatter the fillings over the eggs while the eggs on the bottom are firm and slightly runny on top, except for the cheese. Continue to cook the omelet until the top bubbles. Use a spatula to flip it carefully to the opposite side. Keep cooking until the omelet is no longer runny for another minute or two. Add the cheese and fold it. Sprinkle the cheese in the center ofthe omelet and then use a spatula to fold the omelet in half carefully over the cheese. Place your cooked omelet on a plate. French and American Omelets Both omelets from France and America are folded omelets. It means toppings are added in the middle of the omelet, and then wrapped around the toppings. It is important to stir and shake French omelets simultaneously, which takes practice. By comparison with American omelets, French omelets have two advantages: © They are thinner and + puffier in texture and they cook faster. Suggested omelet fillings: * Cheese Sautéed or creamed mushrooms © Creamed or curried chicken Creamed or buttered spinach Sautéed onions, with or without bacon * Sautéed onions and diced potatoes A frittata is a wide-ranging dish. It is sophisticated enough for fine dining, nutritious enough for breakfast, and it is the perfect way to use last nights dinner leftovers. The frittata is very similar to 53 Scanned with CamScannerg, the filing an omelet, the primary difference 1s that instead of folding, Ue : 7 ¢ finished in blended in with the egg often fried in the pan. Frittatas are Br oven, resulting in a putty, slightly brown layer. ge) You will need: Beggs Whisk | 1/8 tsp (05 mL) salt Spatul | U8 tsp (0.5 mL) pepper Medium bowl | Ne V2 cup (125 mL) water ovenproof skillet Cooking spray, butter or oil Non-stick or regular 1/2 cup (125 mL) shredded cheese Fresh or dried herbs, to taste (optional) 2 cups (500 mL) filling ingredients (chopped vegetables meat, poultry, seatood, or a combination) Instructions: » water, herbs, salt, and a. Preheat oven to broil, Whisk the egg pepper together in a medium bowl. Set aside. b. Heat a 10 inch (25 cm) nonstick ovenproof skillet over med) | heat Coat the skillet with cooking spray (if using a regular skill ntter, only}, butter, of oil, based on your preference. It using allow enough time forit to melt, and af using orl, give 1t 30 seconds to heat up, Add tilling ingredients, saute them until fy stiming ly cooked reque’ Pour in the egg mixture. As the mixture sets around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath Cook until the bottom is set and the top 15 almost set about 8 to 10 minutes d. Sprinkle cheese over the top. Place skillet under a prvhe 1 broiler tor 2 of 3 minutes to melt the cheese and puft up frittata or cover with a lid and coak tor a couple of minutes on the stovetop. e. Loosen around the edge of the frittata with a knite. Cut into wedges and serve. ce: https wawikih com/Make-Healthy-Exe-Whites-for-B Scanned with CamScannerSoufflé The soufflé is an adaptable recipe for eggs that you can fill with any of the ingredients you want. The term soutile is French tor “to blow up,” which is exactly. what happens when air is pumped into the egg white, giving it the fluffy texture for which it is known. Soutflés are remarkably easy and likely to impress while they have a reputation for being hard to make. The basic ingredients of any soutfle, sweet or savory, are the base and the beaten egg whites, .g whites provide the souffle with both volume and structure. Before they are folded into the base, they should be gently removed from the yolks and beaten to soft peaks. To beat the egg whites for the highest volume in the finished souffle, use clean bowls and whisks. The yolks may be inserted in the base of the souffle or reserved for other purposes. Make sure to hep eggs well chilled at all times. You will need: eggs Medium saucepan egg whites Large bow! Pinch pepper Electric mixer 1/2 tsp (2.5 mL) salt 2 tbsp (30 mL) butter 3/4 cup (175 mL) milk (1%) 1/4 tsp (1.25 mL) cream of tartar 2 thsp (30 mL) all-purpose flour Finely chopped filling ingredients Instructions: a. Preheat oven to 375°F (190°C). Melt butter in a medium saucepan over low heat. Stir in the flour, salt, and pepper. Cook while constantly stirring until the mixture is smooth and bubbly. Stir in the milk gradually. Continue stirring until the mixture is smooth and has thickened. Scanned with CamScanner1D. Separate the four egg yotks, reserving two of the ess Whites Beat the yotks well and add 1/4 cup (60 mL) of warn sauce mINRITE to theexg votks Combine this yolk misture with the remaining sauce, Bake unt putted and lightly browned for about 20 te 25 minutes, oF until a knife inserted comes out clean. Serve immediately. desired, add any Gling ingredients. sturing them into the white Sauce unt blended. Sot the sauce aside to cool slightly rina large bow! until stiff Beat the egg whites with cream of tarta but not dry. Fold some of the egg whites into the Sauce to make it) fold the sauce into the er, then gently, but thorough \ 2 egg Whites. Carefully pout it into 2 cup (i L) lightly Breased soutile o7 casserole dish. fe. Boke unt puffed and lightly browned. about 20 to 25 minutes, or tuntil a knife inserted comes out clean. Serve immediately. Tips + Never add egg yotks to the hot sauce all at once, as they can soagulate too quickly and create lumps. * Cover the greased dish with a sprinile of breadcrumbs before adding the mixture. It allows the soufilé to “climb” and puff up in the oven. © Contrary to a little atter opular belief, it is common for a soufilé to crumble is taken from the oven. rc [Link] OU viewe!130/how-to-make-a-soufle Crépes, originally from France's Brittany region. is a thin style of pancake. Crépes are often served with a sweet or savory filling and can be enjoyed for breakfast, lunch, dinner, or dessert as opposed to traditional pancakes. Fruit, checolate cheese, and meat are common fillings. For a sweet treat, serve witha little sugar and a lemon squeeze. 56 Scanned with CamScannerdogg: Ww 1/2 tsp (2.5 mL) salt Medium bow! 2 cups (500 mL) milk Cooking spray or butter 1/4 cup (60 mL) vegetable oil cups (500 mL) all-purpose flour Crépe pan or 8-inch (20 em) non-stick or regular skillet Spatula Instructions: a. Combine eggs and salt in a medium bowl Gradually add the flour, alternating with milk and whisking until smooth, Slowly whisk in the oil. You can also use a blender for this step. Process all ingredients until smooth for about | minute. Retrigerate the batter for at least 30 minutes to allow the flour to expand and the air bubbles to collapse, The batter may thicken during, this time, s0 You might need to thin it out by adding a little more milk or water. Crépe batter should have the consistency of hi wy cream b. Coat your erépe pan with a bit of cooking spray (if using a regular pan only) or butter, Heat over medium high heat until water droplets sizzle when sprinkled into the skillet ¢. Stirthe batter and pour about 3 thsp (45 mL) batter into the skillet allat once. Quickly tilt and rotate the skillet while shaking it gently ina circular motion to coat the bottom of the pan with the batter. d. Cook until the bottom of the erépe is lightly browned for about 45 seconds. Turn the erépe over with a spatula and cook for another 15 to. 30 seconds. Transfer to a plate and repeat with the remaining batter. Add more cooking spray or butter to the skillet if the erépes start to stick, ¢. Fill the crépe with your favorite ingredients and enjoy! Filling suggestions: 1. Simple and sweet: Cook some fruit in the season with a bit of sugar and fill the crépe. 2, Savoury: Fill the crépe with sautéed chopped ham, red pepper, Scanned with CamScanneraid onion: Sprinkle’ some shredded ‘cheese. Roll up and Beat in the oven or microwave. 3. For kids: Spread the crépe with banana or jam; roll-up. peanut butter and top with sliced Tips: a refrigerate cooked cxépes, wrap packed erépes in foil or plastic wrap. Refrigerate for up to 3 days. Let stand for an hour before serving at room temperature. © To freeze cooked crépes, place them i waxed paper. Place them in an airtight container. Freeze up to four months. Before unwrapping and cutting, thaw the crépes completely to prevent tearing, Source: [Link] adividually with sheets of Review and Application 1 Answer the following : 1. How will you properly boil an egg so it will not become rubbery or overcooked ?What is the key to a fluffy scrambled egg? Why is it advisable to add vinegar to poaching water while cooking the egg? 3. What are the other ingredients that can be added to the scrambled egg to have flavor variations? In cooking, how will you know that your boiled eggs are already done? How 1s frittata different from omelet? What is a souffle? How is it done? Differentiate pancakes from crepes. Give some suggestions for the fillings of an omelet? PRM Ne Describe the following types of fried eggs: sunny-side up, over-easy, over-emedium, and over-well. Scanned with CamScannerLet's Do It! Group Work: Divide the class into groups. Each group will try one method of cooking eggs. The group's performance will be evaluated using the rubrics below: Exceeding | Meeting | Approaching | Not Meeting G pts) Gpts) (2 pts) app Greasy, too No excess, much fat and fatoneggs | Moderate | bumtaround Appearance | Studentable | or plate; No | amountof | edges. Yolks to replicate burt or excess fat. broken or 20% epic urn excess demonstration Undesirable in} overcooked with glossy color. according to whites. desired degree of doneness, Egg is cooked Fagg has faults Egg tothe proper | are nice ‘olks 100. preparation degree of and light. ey ot hard | 49¢3 not meet doneness | Nice glossy | TUPNY OF Dard | tho standard: ith whites per the texture, soft | WHS Rubbery and Texture 20% | preparation. | vandyotks | S°Tehat | ouch tothe Student is able | and whites | CUBR FREE | tooth. Greasy. tomaintain | arecooked | S289°C; | Yalks either lghiubites | tothe proper the proner | undercooked glossy gree O pes or yolk. doneness. | #8%€°f | undercooked. able to execute Able to ones preparation failed to executeegg | SCE CRE | but exceeds execute preparation in | PYVRaratien | time timit by | preparation in the given time 10 minutes | the given time minutes late and more 59 Scanned with CamScannerthe group’ andzvidual had . | Organiza. | Bred“ muse had good | ““mneet | indivadusl ded | tional 200 | eo Pe” : Organszanonal The group! individual demonstrate | indsvidual Sanitati excellent | had good nijation | understanding | _sarstanon. | mania © ‘of working | Some organi- | safe sarutaton ‘lean and | zational skills | level of either organized lacking. tood or equipment. Group! individual group! dual | preparation. individual | COmPRIS | cooking and Time Man. | completed | PIPAAROM | clean-up were aes agement | tasksin |g mE | not completed | siyeedt jro 10% advance of an-up | 'inthetime | 70 Se timeallowed. | “AREER | allowed. srernbers eel heen sense ot | st iorgte | Limited sense > oo ency. | “Alo : 10 Finish Magency ‘sense of of urgency ING sence SF urgency, urgency. 60 Scanned with CamScannerLESSONS Serving and Storing Eggs Objectives * Select suitable plates according to standards * Present egg dishes hygienwatly and attrachvely famushing and side dishes sequent: nervand i Plating ts the art of serving food ina way thatenha > te learn before the appeal of your d:shes. Here are the tour deg i Your plating styles. 1. Create a framework It iy always good to start cone ideas before making the actual pla started # Start with actual sketches before experimenting with real food on a the platuyg and design, ng Here are sc PS ty get WOU plate 4 Dratt vour preset + Keep up to dat tation of your Visualzaton tor the final plate. by rea the latest p! ng food magazines wit trends. 2. Ensure balance mportant thing to remen rin plating and serving your tood is balance, # Play with colors and shapes and try combining them - round shapes cones, rods, etc, * Provide a vanety of texture. A mi creates an exiting vanety ot mouthteels, tov. It is also possible to create balance by splitting To create a visual and flavor balance, consider serving ditterent parts of the dish in separate ol Scanned with CamScannerPlates. Keep in mind the purpose and flavor of balancir6: Having too many Unnecessary ingredients can clutter a dish. 3. Portion size i Nutrition isa concem for many diners today. With that in mind, the Fight balance of nutrition and portion size should alway’ be in your dishes, In terms of plating, a well-proportioned dish can take BY? forms: * A nutntionally balanced dish with the right proportion of protein carbohydrates and vegetables. * An adequately sized dish that of the plate 4. Highlighting the key ingredients When plating, the key ingredient needs to order a steak and find the plate crowded with si the beef. Make sure that the main ingredient is standing out. is well proportioned to the dimensions t is always highlighted. No one ies and hiding Factors in Presenting Egg Dishes Plating food refers to appealingly placing food on a plate, Plating is an art form, and excellent plate presentation results from careful attention to detail. Effective plating involves the ability to impress the customer creatively while also ensuring visual features compliment the flavor of the dish. Presentation is of great importance because customers eat first with their eyes, followed by their noses and then their mouths. All foods have to Work together to create a pleasant work of art on the plate. Plating Guidelines to Keep in Mind Plan the design. To better determine the final presentation, draw the design, and assemble a “test” plate. * Remember “BUFF,” which stands for Balance, Unity, Focus, and Flow. * Create a focal point in the design. * Keep it simple and quick. * Maintain a balance of colors. A good rule of the thumb is that three colors are usually enough. * Place decorations in threes, because that tends to be more appealing to the eye. * Place the most appetizing food at the front of the plate. * Everything in the design should be edible. 62 Scanned with CamScannerAt any time of the day, eggs can be presented on the menu: * Morning * Lunch * Dinner Eggs are a flexible menu item and a valuable human diet food source. It 1s always important to emphasize the characteristics of the ingredients used when preparing a menu item. Poached eggs rve on aclean, warm plate without poaching water. When served with toast, make sure that the toast is next to or below the egg, Garnish to complement the dish Fresh herbs such as parsley and chives are usually used Omelets © Traditional egg dish served for breakfast: Either side folded into the middle Serve seal side down on a clean, warm plate Should be formed to look like a cigar on plate * Taper top and bottom with a small bulge in the center Consistency should be baveuse (a French cooking term meaning moist juicy, just a little runay and undercooked); Here are some ot the ideas for plating egg dishes: Scanned with CamScanneras meat, fish, and poultry, eggs may Like other protein foods such Se ingll alowed 1 pr contain microorganisms that can cause Several reported cases of Salmonella food porsoning have resulted from below par egg handling. Salmonella is easy t eliminate through cooked at 72°C is free from salmonella. But ooking. Any food regularly set foods should be treated as we still eat raw and lightly cooked eggs- These contaminated along with eggshell. Safety Tips A few simple steps can significantly poisoning from egg dishes. reduce the risk of food Buy eggs from supermarkets or shops that store them in a refrigerator or a cool area of the store. Once you arrive home, refrigerate the eggs immediately. Treat them like milk. When you make dishes that only cook the eggs lightly, like some sauces, quickly serve the food or refrigerate. Do not let it stand at room temperature. All souffles with raw eggs should be kept in the fridge until they are consumed. Never give children, older adults, and people with weakened immune systems foods that contain raw or lightly cooked eggs. When preparing tood, observe good personal hygiene; wash your hands thoroughly before preparing food and after handling raw food. =—=—__—_ Always Keep Eggs in their Carton When they get home, people often throw away the egg carton and put the eggs in the little egg caddy that comes with the refrigerator or ina separate bow]. This may look nice, but we always suggest to keep the eges in their original carton for the following reason. First, the carton covers the eggs and prevents them from absorbing heavy odors and flavors of other food in your fridge through the thousands of tiny pores in the eggshell. Second, you can always see the Best Before Date to ensure freshness. Last but the not least, eggs should always be stored with the large end up just 64 Scanned with CamScanneras they are packaged in the carton to help the yolk remain centered. Other tips for storing raw and cooked eggs Eggs should not be stored in the fridge door, but in the refrigerator’s main body to ensure that a constant, cool temperature is preserved The leftover raw egg whites and yolks should be immediately placed in arrtight containers and kept in the refrigerator. Cover them with alittle cokd water to prevent yolks from drying out. Drain the water before using it You can notice a “gassy” scent in your fridge when you store hard- boiled eggs. The smell is caused by hydrogen sulfide, which 18 produced by cooking the eggs. It is harmless and usually dissipates in a couple of hours Recommended Storage Time for Eg Tresh shell eggs By best before date Leftover yolks or whites Within 2 to 4 days Hard Boiled exes Within 1 week. Prepared egg dishes Within 3 to 4 days Pickled e; Within L month Frozen whole ens (blended) Within 4 months How to Freeze Eggs Did you know that you can freeze eggs? Under these simple instructions, certain types of raw and prepared eggs (not in their shells) can easily be frozen a. Whole eggs Beat the eggs until they are blended, place into the container, and close firmly. Label and freeze the container with the number of eggs and the date b. Whites Break the eggs one by one and make sure that no yolk gets mixed with the whites. Pour them into freezer containers, seal them tightly, Jabel the number of egg whites and write the date, and freeze. For faster rement, freeze cach white in an ice cube tray thawing and easier mea: and then transfer to a freezer container, 65 Scanned with CamScanner«. Yolks Special treatment is required for eg yolks. Once frozen, yolks gelation property allows it to thicken. Eventually, once frozen og yolks become so gelatinous that they are almost difficult to use in a recipe. Beat LS tsp (0.5 mL) of salt or 112 tsp (7mL) of sugar or cor syrup per 14 cup (50 mL) of egg yolks (4 yolks) to help slow down this process. Label the container with the number of yolks, ard the date, Also, include whether salt (for main dishes) or sweetener (for baking or desserts) has been added. d. Hard Boiled It is possible to freeze hard-boiled yolks later for toppings or gamishes. Place the yolks carefully in a saucepan in a single layer and add sufficient water to reach at least 1 inch above the yolks. Cover and bring tw the boil quickly. Remove from heat and let stand, covered, for about 15 minutes in hot water. Remove with a slotted spoon, drain well, and package for freezing. Once frozen, hard boiled whole eggs and whites are soft and watery, so do not freeze them. Cooking with Frozen Eggs To use frozen eggs for cooking or baking, thaw them in the fridge overnight or under running cold water. Use the eggs once thawed, and only in deeply cooked dishes. Cooking Food Safely When preparing perishable foods, including eggs, follow these four simple steps to ensure food is prepared safely: * Clean -Wash hands and surfaces often. Proper handwashing could remove nearly half of all feodbome illness cases. * Chill - Rapidly coo! / freeze food. Cold temperatures can stop many harmful bacterias from growing. * Separate - Do not cross-contaminate. Throughout storage and preparation, keep raw meat/poultry/seafood and their juices apart from each other. + Prep - Cook at the correct temperature for meat, poultry, and eggs. Scanned with CamScannerHere are a few more simple guidelines to follow when preparing, and serving eggs: * Serve eggs or food that is made with eggs immediat or refrigerate and us after cooking, within 3 tod days Serve all egg dishes within two hours for presentation. Cold egg dishes and beverages should be placed on ice. Ifa dish at room temperature includes eggs, immerse them for a few minutes in warm water. Use moderate heat and controlled cooking times for eggs to avoid toughness Do not eat cracked eggs or eggs that are more than two hours out of the fridge. + When they are cold, separate the egg yolk and white properly. * Egg whites will beat to a greater volume if they are allowed to stand 20 to 30 minutes at room temperature before using them. Review and Application 1. True or False = 1. Eggs cooked at 60°C will be free of Salmonella. 2. Uponarriving at home from supermarkets, keep the eggs at the original carton at room temperature. 3. Hard boiled eggs has a “gassy” odor caused by hydrogen sulphide. 4. Itis advisable to separate the egg yolk and white when they are cold, a Eggs absorb odor through their shell. Scanned with CamScannerIL Answer the following 1. Isit advisable to eat a raw egg or light cooked eggs? Why or why not? v Why is it recommended to keep the eggs in their original carton rather than storing them in egg caddy? 3. How will you freeze the following? a. Whole egg b. Egg whites cc. Egg yolk d. Hard boiled eggs 4, How will you prepare perishable foods like eggs for cooking? 5, Group Work: Select an egg dish (fried eggs, omelet, poached egg, scrambled egg) With your groupmates, prepare necessary kitchen tools and cook your selected dish, Plate the egg dish applying the tips that you have learned in plating and serving dishes. Your group's performance will be evaluated using the score sheet below: riers Sora Bort Toro Score Plating | Balance | Evidence of Proper Balance | Palance with | attempted balance is Proper Bal cveneye | butneeds | timited or not appealing tow | improvement | present Caloris | Some color ‘se of Color |co™MPImentary | variety Lack of color Use aECoH and eye but needs variety appealing | improvement Incorporate me repetition | Variety in shape | vanctyeleye | ofshopes. | shape very tpropenion | “appealing | butvanety is | timed or mot Shapes evden present | Thapproprate Use at Gamisn | APPrprite for] Adequate but | "selecnom at tood items. | not outstanding | gamisher ack of or too much Presentation |p Presentation Overatt | isattactely | Presentation is | USES Product displayed | Acceptable and | ovement Presentation and shows: Mame crealnaty Hack: isdisplayed | amt inks creativity mee creativity Total Se 68 Scanned with CamScannerLESSON 6 Workplace Safety Procedures Objective + Follow safety practices in the kitchen ‘The most important concept to consider is that you are responsible for your own and other people's safety. Hazards may 0 unnoticed in the kitchen until an accident occurs. General Safety In many cases, accidents occur, but most often, they back to one of two basic factors: ignorance and carelessness. You always have to think about your safety and the safety of others around you an be traced The following is a general list of safety precautions you must observe in any work area © Walk, do not run in the work areas. © Stay completely alert on the job. * Avoid back strain by lifting correctly. Kitchen Accidents and Their Causes More than 90% ofall accidents canbe prevented, and ifimplemented, three basic kitchen safety rules can dramatically reduce the likelihood of kitchen mishaps * Do not run: People in the kitchen who hurry around tend to take risks that raise an accident’s probability: + Keep your mind on your work: People are a threat to themselves and others around them when they Iet their focus drift. Lack of interest, personal issues, and other people's distractions can all lead to serious kitchen accidents. + Observe all kitchen equipment operating rite equipment until the correct procedures are taught, es: Never use kitchen Accidents are caused, as stated many times before — they don’t just occur. These are the result of not knowing the right way to perform a task, 69 Scanned with CamScannerexecuting an action of work carelessly; or not being consciously aware of fe doing it. Its wise to remember that reckless workers are not only risking their safety and well being but are also putting those aroung them at nsk a task w Safety Practices for the Kitchen There are many safety hazards in the kitchen, including hot stoves, electrical appliances, and sharp tools. Combined with the fast, frequently frenzied actiuity in a kitchen, these hazards require you to carefully work while keeping an eye on the satety practices listed below Procedures for sharp utensils *# Use the right knife for the job. * Do not grab the knives that fell. Jump back to get out of the way when a knute falls, # Always carry a knife with the tip pointing downward and with the cutting edge turned away from your body. + Never talk while holding a knife in your hand, There could be severe consequences if you continue gesturing with a knife. * Always cut away from your body when cutting with any knife. This alse refers to potato peclers or any cutting-edge tool * Never place a knite in hot water because the wooden handle will form cracks © Never reach into soapy water in search of a knife, 70 Scanned with CamScannerUse a cutting board at Place knit all times. Never cut on metal in the knife drawers. Preferably, for proper storage, knives should be put in knife racks, Keep the sharp edge tured away from your body whenever you wash and clean a knife, Use a sharp knife at all times; itis far safer than a blunt one. Less Pressure on a sharp knife is required, and there is less risk of a sharp knife slipping Always cut with a back and forth sweeping motion, not with a downward force. Use knives for the purpose for which they are designed, not as levers oF wedges or as a bottle or can openers. Pick up the knives only from the handle. Take a firm grip on a knife handle and always make sure that the handle is free from grease or any other sticky material. * Cuta flat base when cutting circular objects like onions and carrots so that the object stays firmly and does not move when cut. Avoid burns * Use dry towels when handling hot skillets, pots, or roasting pans as wet cloth conducts heat more readily than a dry cloth. * Avoid splashing grease on top of the range. Grease can quickly ignite and cause a fire. Do not throw water on a grease or heavy fire: smother it by using a wet towel or a fire extinguisher. Slowly remove the pot lids. Lift the side of the lid away from you to prevent the steam from rushing out too fast, causing your hands or face to burn. When moving a hot container from one location to another, always be aware of “hot stuff.” Keep towels used for handling hot foods off the range. Too often, the towels end is dangled into the fire and dragged across it. Avoid overfilling hot food containers. Never allow the long handles of saucepans or skillets to extend through aisles. The pot may fall off the range if they are brushed, hit, or bumped. Never tum the handle of any pot over an open flame. 71 Scanned with CamScanner