This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also describes how washing eggs can remove their protective coating and make them more susceptible to bacteria. The document outlines the tools, equipment, and processes used to prepare egg dishes, including cleaning and sanitizing utensils as well as manual and mechanical dishwashing procedures. It emphasizes the importance of cleaning and sanitization in reducing harmful microorganisms.
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
ppt for cookery Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. What is cookery in TLE? Cooking or cookery is the art, technology, science, and craft of preparing food for consumption. Cooking is done both by people in their dwellings and by profession, cooks, and chefs in restaurants and other food establishments. What is the meaning of cookery course?
This is a technical-vocational program that develops skills in planning, preparing, cooking and serving various menus. Students are taught how to make/cook meat, appetizers, salads, vegetables, sandwiches, eggs, desserts and more. What does cookery student do?
Want to study commercial cookery? A day in the life of a student!
Beyond preparing appetisers, sauces, soups, meat, seafood, or desserts, you also apply your learned skills to ensure hygiene in food handling as well as safety within your kitchen setting.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
2. Overview
In cookery, egg refers to poultry or fowl
products. The versatility of eggs is evident in
its presence in numerous food items. Eggs
may be eaten cooked in its shell, fried or
poached or may be combined with other
ingredients to produce another dish. In
baking, egg acts both as an emulsifier and
leavener.
3. The egg‘s protective coating or mucin layer
which aids in the maintenance of its freshness
by covering the small holes in the shell is called
bloom. Bloom is removed during washing so it is
not advisable to wash eggs prior to storage
unless it is very dirty. Removal of the mucin
layer will expose the holes making the egg
susceptible to bacterial penetration and
dehydration, thus hastening deterioration of its
quality.
4. Eggs are produced commercially in
farms with a few hundred laying
chickens, or in large laying complexes
with thousands of layers. Small and
micro-sized backyard poultry either in
small poultry cages or as free range
chicken are also producing eggs. Egg
is indeed a convenient food for any
meal in and out of the house.
5. Learning Outcome 1
Perform Mise’en Place
At the end of the lesson, you are expected to:
1. identify tools, utensils and equipment
needed in egg preparation;
2.clean, sanitize and prepare tools,
utensils and equipment needed in
preparing egg dishes;
3. identify egg components and
its nutritive value; and
4. identify and prepare ingredients
according to standard recipe.
6. Tools, Utensils and Equipment Needed In
Egg Preparation Kitchen Tools
1. Channel Knife – a small hand tool used generally in
decorative works such as making garnishes.
2.Colander – a perforated bowl of varying sizes made of
stainless steel, aluminium or plastic, used to drain, wash
or cook ingredients from liquid.
3.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.
4.Pastry Brush – a small implement used to brush the
surface of unbaked pastries or cookies with egg white, egg
yolk or glaze.
7. 5.Rubber spatula or scraper – a broad flexible plastic or
rubber scraper, that is rectangular in shape with a curve on
one side. It is used to scrape off all the contents of bowls
and pans from the sides and fold in beaten eggs in batter or
whipped cream.
6.Sieve – a screen – type mesh supported by a round metal
frame used for sifting dry ingredients like starch and flour.
7.Spoons: solid, slotted and perforated – large stainless
spoons holding about 3 ounces used for mixing, stirring,
and serving. Slotted and perforated spoons are large, long-
handled spoons with holes in the bowl used to remove
larger solid particles from liquids.
8.Wire whip or Whisk – a device with loops of stainless
steel wire fastened to a handle. It is used for blending,
mixing, whipping eggs or batter, and for blending gravies,
sauces, and soups.
8. Kitchen Utensils
1.Egg Poacher – A miniature Bain Marie with an upper
dish containing indentations each sized to hold an egg or
contains separate device for poaching.
2.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.
3.Measuring cup- a kitchen utensil used for measuring
liquid or bulk solid cooking ingredients such as flour and
sugar
4.Measuring spoon- used to measure an amount of an
ingredient, either liquid or dry, when cooking. Measuring
spoons may be made of plastic, metal, and other materials.
9. Kitchen Utensils
5.Sauce pan- deep cooking pan with a handle used
primarily for cooking sauce.
6.Mixing bowl - these containers have smooth, rounded
interior surfaces with no creases to retain some mixture
and is used for mixing ingredients.
Kitchen Equipment
1.Oven - a chamber or compartment used for cooking,
baking, heating, or drying.
2.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.
3.Refrigerator - a kitchen appliance where you store food
at a cool temperature.
10. Cleaning and Sanitizing Tools and
Equipment
A cleaning program that is an overall system should be
prepared to organize all your cleaning and sanitizing tasks.
The program should also help identify your cleaning needs,
set up a master cleaning schedule, select the supplies and
tools to use, and train yourselves to make the best of your
skills.
Cleaning is the removal of visible soil while sanitizing
means reducing the number of harmful microorganisms by
using very hot water or a chemical sanitizing solution. To be
effective, cleaning and sanitizing must be two-step process.
Surfaces must first be cleaned and rinsed before being
sanitized.
11. Here are some points to support your
workplace training:
1. Clean in a logical order.
2. Different cleaning tasks require different
methods. Getting things wrong can cause
damage to surface, harm to yourself, and
spread bacteria and dirt.
3. Many cleaning agents are harmful. Their
contact with your skin or eyes or breathing in
the fumes can cause a serious illness.
4.Mixing one agent with another can be very
dangerous. A chemical reaction can be set
up, or in some cases, produce poisonous
fumes.
12. Ware washing
Ware washing is the process of washing and
sanitizing dishes, glassware, flatware, and pots and
pans either manually or mechanically. Manual ware
washing uses a three-compartment sink and is used
primarily for pots and pans. It may be used for
dishes and flatware in small operations. Mechanical
ware washing requires a dishwashing machine
capable of washing, rinsing, and drying dishes,
flatware, and glassware. In large operations, heavy-
duty pot and pan washing machines have been
designed to remove cooked-on food.
13. Manual Dishwashing Procedure
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. Scrub well with a brush to remove all traces
of leftover and grease.
3. Rinse. ~Use clean warm water to rinse off detergent.
Change the water frequently, or use running water with
an overflow.
4. Sanitize. ~Place utensils in rack and immerse in hot
water at 1700F for thirty seconds. (A gas or electric
heating element is needed to hold water at this
temperature.)
5. Drain and air-dry. ~Do not towel-dry. This may
contaminate utensils.
14. Mechanical Dishwashing
The steps in washing dishes by machine
are the same as in the manual methods. Except
that the machine does the washing, rinsing, and
sanitizing.
Procedure
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will
strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800F for
machine that sanitizes by heat and at 1400F
for machine that sanitizes by chemical
disinfectant.
5. Air-dry and inspect dishes. Do not touch food
– contact surfaces.