Overview
This lecture covers the essentials of preparing, cooking, presenting, and storing egg, cereal, and starch dishes, with a focus on tools, equipment, and proper cleaning and sanitizing procedures.
First Quarter Objectives
- Perform mise en place (preparation and setup) for egg, cereal, and starch dishes.
- Prepare, cook, present, and store egg, cereal, and starch dishes.
- Identify and properly use tools and equipment needed for these dishes.
Egg Dishes Preparation
- Eggs are versatile and found in many foods; can be cooked alone or used in recipes.
- The egg’s bloom (mucin layer) protects freshness and should not be washed off unless necessary.
- Eggs are produced both commercially and in small backyards.
Tools, Utensils, and Equipment Needed
- Channel knife: for making garnishes.
- Spatula: used for spreading and manipulating food.
- Colander: strains vegetables or pasta.
- Pastry brush: brushes surfaces with egg wash or glaze.
- Rubber scraper: removes food from bowls.
- Sieve/sifter/strainer: sifts dry ingredients like flour or starch.
- Spoons: solid, slotted, or perforated; various types for different uses.
- Egg poacher: holds eggs for poaching.
- Omelette pan: heavy, rounded pan for making omelettes.
- Measuring cups and spoons: measure liquids and small ingredient amounts.
- Saucepan: deep pan for sauces and various dishes.
- Mixing bowls: smooth, rounded containers for mixing.
- Blender: chops, blends, and purees foods.
- Refrigerators and freezers: essential for storing perishables.
- Oven and microwave: for baking, heating, and cooking.
Cleaning and Sanitizing Tools and Equipment
- Cleaning removes visible soil; sanitizing reduces harmful microorganisms.
- Always clean and rinse before sanitizing.
- Set up a cleaning schedule and follow proper methods to prevent food contamination.
- Use cleaning products as directed and avoid mixing chemicals.
- Wear protective gear to prevent health hazards.
Manual and Mechanical Ware Washing
- Manual: scrape, pre-rinse, wash (110–120°F), rinse, sanitize (170°F for 30 sec), air dry.
- Mechanical: same steps as manual, but performed by machine; sanitize at 100°F (heat) or 140°F (chemical).
- Do not towel dry to avoid contamination; air dry only.
Key Terms & Definitions
- Mise en place — the process of gathering and setting up ingredients and tools before cooking.
- Bloom (mucin layer) — a natural coating on eggshells that preserves freshness.
- Sanitizing — using heat or chemicals to reduce microorganisms.
- Manual ware washing — washing dishes by hand using a three-compartment sink.
- Mechanical ware washing — using a dishwasher for cleaning dishes.
Action Items / Next Steps
- Identify and list all tools needed for preparing egg dishes.
- Practice proper cleaning and sanitizing procedures described in the lecture.
- Prepare for hands-on activities regarding egg dish preparation.