[Music] [Music] cookie regret then first quarter prepare egg cereal and starch dishes first quarter objectives at the end of this quarter you are expected to perform miss and plus prepare and cook egg cereal and starch dishes present egg cereal and starch dishes and store egg cereal and starch dishes overview this quarter will provide you learners the essential knowledge and opportunities to develop your skills and gain understanding in the preparation cooking presentation and storing egg cereal and starch dishes you will be able to know the needed tools and equipment and learn how to clean and sanitize them after its use differentiated activities and hands-on activities were given to give you opportunities to transport what you have learned lesson one learning outcome number one our topic is prepare egg dishes in cookie egg refers to poultry or pal products the versatility of eggs is evident in its presence in numerous food items eggs may be eaten cooked in its shell pride poached or maybe combined with other ingredients to produce another dish in baking egg ox bought as an emulsifier and leavener the eggs protective coating or mucin layer which aids in the maintenance of each pressness 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 museum layer will expose the holes making the egg susceptible to bacterial penetration and dehydration thus hastening deterioration of its quality eggs are produced commercially in farms with a few hundreds 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 lesson one learning outcome number one perform missing plus at the end of this lesson you are expected to first identify tools youth and sales and equipment needed in egg preparation second clean sanitize and prepare tools utensils and equipment needed in preparing egg dishes third identify egg components and its nutritive value and fourth identify and prepare ingredients according to standard recipe tools youtube and seals and equipment needed in egg preparation in the preparation of egg dishes the first consideration is to identify the needed tools and equipment and how to clean and sanitize them after each use tools utensils and equipment needed in egg preparation chanel knife it is a small hand tool used in making garnishes another tool is the spatula it is used for manipulating foods like spreading colanders colanders are also called vegetable strainer which are essential for bar use tasks from cleaning vegetable to straining pasta or other foods pastry brush a small implement used to brush the surface of unbaked pastries or cookies with egg white egg yolk or glass rubber scraper it is used to scrape off contents of bowls next is the sieve sifter or strainer a screen mesh type supported by a round metal frame used for sifting dry ingredients like starch and flour spoons solid slotted or perforated which are made of stainless steel or plastics there are many kinds of spoons such as copy spoon dessert spoon sandy spoon tablespoon soup spoon and salad spoon egg poacher a miniature bain-marie with an upper dish containing indentations of each size to hold an egg or contain separate device per poaching omelette pan heavy base frying usually of cast iron or copper with rounded slopping sides used exclusively for omelettes measuring cup for liquid ingredients are commonly made up of heat proof glass and transparent so that the liquid can be seen measuring spoons it comes in variety of sizes shapes materials and colors these are used to measure smaller quantities of ingredients measuring cup a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar sauce pan deep cooking pan with a handle used primarily for cooking sauce or if put with a sauce mixing bowls these containers have smooth rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients equipment kitchen equipment may refer to a small electrical appliance such as a mixer or a large expensive power operated appliance such as a range or a refrigerator equipment like range ovens and refrigerators are mandatory pieces in the kitchen or in any food establishment refrigerators and freezers these are necessary in the kitchen to prevent bacterial infections from food moss refrigerators have special compartment permit fruits and vegetables to keep the moisture content of each type of food butter compartment holds butter separately to prevent food orders from spoiling its flavor oven it is a chamber or compartment used for cooking baking heating or drying microwave ovens are common kitchen appliance and are popular for reheating previously cooked foods and cooking variety of foods are used to chop blend mix whip puree grate and liquefy all kinds of food a blender is a very useful appliance they vary in the amount of power or voltage and wattage cleaning and sanitizing kitchen tools and equipment must be part of the standard operating procedures that make of your food safety program improper cleaning and sanitizing kitchen surfaces allow harmful microorganisms to be transferred from one food to another 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 master cleaning schedule select the supplies and tools to use and train yourselves to make the best of your skills 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 be first be cleaned and rinse before being sanitized there are many cleaning products or agents and variety of equipment in the market choose the best for your workplace and follow instructions in the label cleaning and sanitizing kitchen tools and equipment must be part of the standard operating procedures that make of your food safety program improper cleaning and sanitizing kitchen services allow harmful microorganisms to be transferred from one food to another here are some points to support your workplace training first clean in a logical order second different cleaning tasks require different methods getting things wrong can cause damage to surface harm to yourself and spread bacteria and dirt third many cleaning agents are harmful their contact with your eyes or skin or breathing the fumes can cause a serious illness fourth mixing one agent with another can be dangerous a chemical reaction can be set up or in some cases produce a poisonous fumes wear washing wear washing is the process of washing and sanitizing dishes glassware flatware and pots and pans either manually or mechanically manual bare washing uses a three compartment sink and is used primarily for pads and pants it may be used for dishes and flatware in small operations mechanical wear washing requires a dish washing machine capable of washing rinsing and drying dishes flatware and glassware in large operations heavy duty pot and washing machines had been designed to remove cook on food manual dish washing procedure first scrape and pregrins the purpose of this step is to keep the wash water cleaner longer second wash use warm water at 110 fahrenheit 120 fahrenheit and a good detergent scrub well with a brush to remove all traces of left over and grease third is rinse use clean warm water to rinse off detergent change the water frequently or use running water in an overflow fort is to sanitize place utensil in rock and immerse in hot water at around 170 fahrenheit for 30 seconds a gas or electric heating element is needed to hold water at this temperature next is to drain and air dry do not towel dry this may contaminate utensils 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 first scrape and pre-rinse second rock dishes so that the dishwasher spray will strike all surfaces third run machine for a full cycle fourth set the sanitizing temperature at 100 degrees fahrenheit for a machine that's sanitized by heat and 140 fahrenheit per machine that sanitized by chemical disinfectant loss is air dry and inspect dishes do not touch wood contact surfaces a time to remember this is smiling thank you for watching