1. The document provides information about mise en place, which refers to preparing all ingredients and tools needed for cooking before starting to cook. It lists several pointers for proper mise en place when preparing egg dishes. 2. The document discusses the nutritional value of eggs, listing proteins, energy, vitamins, minerals, and other benefits. It also describes the parts of an egg including the yolk, white, shell membranes, and shell. 3. Characteristics of fresh eggs are described as having a white, thick rough shell; a regular air cell; clear, firm thick egg white; sinking when placed in water; and a round, firm, well-centered yolk free from defects.

1. Cookery Grade 10
Grade 10

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

5. Lesson 1: Prepare
Egg Dishes
Learning Outcome
1: Perform Mise en
place

6. What is Mise en place?

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

9. Measuring spoon
Measuring cups (Dry and Liquid)
Bowls

10. 2. Place all tools
within easy reach
and all equipment,
such as pots and
pans, in a permanent
place.

11. 3. Use electric-
operated tools
carefully to
avoid accidents.

12. 4. Check the
quality and
quantity of the
ingredients.

13. 5. Check if all
the needed
ingredients are
available.

14. 6. Measure the
ingredients needed
in the recipe
accurately using
the correct
measuring cups
and spoons.

15. 7. Arrange the
tools and
ingredients
systematically.

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.

18. Tips for Effective
Cleaning and
Sanitizing of Tools
and Utensils

19. 1. Use warm
and sudsy
water in
washing tools
and utensils.

20. 2. Sanitize by using
hot water or safe
chemical sanitizers
especially if a
dishwasher is not
available.

21. 3. Dry
thoroughly all
utensils before
using again.

22. 4. Air drying is
the best way of
drying used
tools and
utensils.

23. 5. Use tea towel
in drying cleaned
tools and utensils
before putting
them away.

24. Nutritive
Value of
Eggs

25. In the Philippines,
chicken eggs are the
most widely consumed
eggs. Other types that
are included in the
Filipino diet are duck and
quail eggs.

26. 1.Eggs contain
high quality or
complete protein
with the
essential amino
acids.

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.

28. 2. Source of
energy - A
large egg
supplies 75
calories

29. 3. Vitamins
-Vitamin A
-Vitamin B-complex
-Vitamin D
-Vitamin E

30. 4. Minerals
-phosporus
-zinc
-folate (important for the
prevention of birth
defects and heart
disease for the elderly)

31. 5. Omega-3
polyunsaturat
ed fatty acids

32. 6. Lutein -
reduces
cataracts

33. Other Benefits
Derived from
Eggs

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.

36. Parts of
an Egg

37. 1. Yolk
-the yellow or orange
part at the center of
an egg, approximately
31% of the weight of
the egg

38. 1. Yolk
-suspended in the
white by two
chalazae
(pronounced kah-
lay-za) or yolk cords

39. 1. Yolk
-color of the yolk
depends on the
food of the hen
and the species or
breed

40. 2. White
-also called the
albumin;
constitutes 58%
of the egg weight

41. 2. White
-known as the egg
yolk anchor
because it holds
the yolk in place

42. 3. Shell membranes
-two membranes, the
inner and outer, that
are seen when peeling
hard- cooked eggs

43. 4. Shell
-serves as a
protective covering
of the egg and helps
in maintaining its
freshness

44. 4. Shell
-constitutes
11% of the
weight of the
egg

45. 4. Shell
-a semipermeable
membrane that allows
gases to pass in and
out of the egg for the
developing embryo

46. 4. Shell
-the shell of
most chickens is
white; some
have pigments

47. 4. Shell
-the shell of
quail eggs
have brown
spots

48. Characteristics of
Fresh Eggs

49. 1.The shell is white, thick,
and rough.
2.The air cell is regular.
3. The egg white is clear,
firm and thick.

50. 4. It sinks when placed in
water.
5. The yolk is round, firm,
well-centered and free
from defects.