4. Pre-Test
Write your answers in your paper.
A.Give four types of performing mise en
place for egg dishes
B.Name three nutrients found in eggs
C.Give three characteristics of fresh eggs
7. Mise en place refers to
gathering, weighing,
organizing, and preparing all
needed tools and ingredients
before the actual cooking. In
short, mise en place is getting
everything ready before
starting to cook.
8. Pointers to be followed in performing Mise en place in preparing egg dishes:
1. Collect/gather all suitable tools needed for egg dishes.
Non-stick pans Wire whisk Burner Chopping board
Paring knife Chef’s knife Carajay Sauce pans
16. 8. Work within the
time frame to ensure
quality foods served at
the right time and with
the right temperature.
Serve hot foods hot
and cold foods cold.
17. 9. Clean and sanitize all
tools and equipment
before and after using
them. Serving safe and
hygienic foods lead to
continuous flow and
patronage of customers.
27. Did you know?
Amino acids are molecules
used by all living things to
make proteins. Your body
needs 20 different amino acids
to function correctly. Nine of
these amino acids are called
essential amino acids. Essential
amino acids must be consumed
through the food you eat.
34. 1. Cheapest source of high-
quality protein.
2. Readily available.
3. Convenient and easy to
prepare.
35. 4. Requires short cooking time.
5. Easy to chew and digest -
recommended for children and
elderly people.
6. May help in memory retention
due to choline content.