Q1_PPT1_Introduction to Egg Dishes for TLE Cookery.pdf

egg dishes

1. Opening prayer
Dear God and Father of all, thank You for today. Thank You for
ways in which You provided for us all. For your protection and
love, we thank You.
Help us to focus our hearts and minds now on what we are about
to learn.
Inspire us by Your Holy Spirit as we listen and write. Guide us by
Your eternal light as we discover more about the world around us.
We ask all this in the name of Jesus.
Amen

2. What am I?

3. Prepare Egg
Dishes
Prepared by: Ms. Anne Apolinario

4. Objectives:
•Identify the eggs and
its nutritive Values
•Analyze the
characteristics of eggs
•practice mise enplace
(pronounced meezen
plass) for egg dishes
correctly

5. Learning Outcome
Being able to practice mise enplace for egg dishes correctly
WHAT DO YOU ALREADY KNOW?
Let us determine how much you know about practicing mise enplace for egg
dishes.
Write your answers on the space provided.
A. Give four types of performing mise enplace for egg dishes.
1. _____________________________________________
2. _____________________________________________
3. _____________________________________________
4. _____________________________________________

6. B. Name three nutrients found in eggs.
5. ___________________________________
6. ___________________________________
7. ___________________________________
C. Give three characteristics of fresh eggs.
8. ___________________________________
9. ___________________________________
10. ___________________________________

7. Mise enplacerefers to the gathering, weighing,
organizing, and preparing of all needed tools and ingredients before
the actual cooking. In short, mise enplaceis getting everything
ready before starting to cook.

8. Pointers to be Followed in Performing Mise enPlace in
Preparing Egg Dishes
1. Collect/gather all suitable tools needed for egg dishes.
•non-stick pans
•carajay
•wire whisk
•sauce pans
•turner
•measuring spoon
•chopping board
•-measuring cups
•paring knife
•bowls
•chef's knife

9. 2. Place all tools within easy reach and all equipment, such as pots and pans,
in a permanent place.
3. Use electric-operated tools carefully to avoid accidents.
4. Check the quality and quantity of the ingredients.
5. Check if all the needed ingredients are available.
6. Measure the ingredients needed in the recipe accurately using the correct
measuring cups and spoons.
7. Arrange the tools and ingredients systematically.
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.
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.

10. Tips for Effective Cleaning and Sanitizing of Tools and Utensils
1.Use warm and sudsy water in washing tools and utensils.
2.Sanitize by using hot water or safe chemical sanitizers especially if a
dishwasher is not available.
3.Dry thoroughly all utensils before using again.
4.Air drying is the best way of drying used tools and utensils.
5.Use tea towel in drying cleaned tools and utensils before putting them away

11. Egg
Egg is a poultry product from domesticated birds such as chicken, duck,
quail, and goose, which are intended for human consumption. Egg is a versatile
ingredient and can be served in different ways. Below are some functions of an
egg.
❖It serves as a binding ingredient.
❖It can be used as thickener in soups, puddings and custards.
❖It is used for making dips and sauces like hollandaise sauce and mayonnaise.

12. Nutritive Value of Eggs
1. Omega 3 -is a type of polyunsaturated or healthy fat that helps protect the
heart.
2. Choline -is essential in the development of the human brain, normal
functioning of the liver, muscle movement, nerve function, and maintenance of
healthy metabolism.

13. Nutritive Value of Eggs
•Vitamins -include fat-soluble and water soluble vitamins except vitamin c
•Vitamin K -helps blood clot
•Vitamin B complex -promotes good appetite and helps body to produce
energy it needs to function well.
•Vitamin A -helps develop and maintain a normal eyesight (lutein)

14. Nutritive Value of Eggs
Minerals -phosphorus, zinc and folate (important for the birth defects and
heart disease for the elderly)
Eggs also contains high quality of protein with the essential amino acids.
Source of energy -a large egg supplies 75 calories.

15. Other Benefits derived from eggs
1.Cheapest source of high quality protein
2.Readily available
3.Convenient and easy to prepare
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

16. Parts of an Egg
1.Yolk
•the yellow or orange part at the center of an egg, approximately 31% of the
weight of the egg
•suspended in the white by two chalazae (pronounced kah-lay-za) or yolk cords
•color of the yolk depends on the food of the hen and the species or breed

17. Parts of an Egg
2. White
•also called the albumin; constitutes 58% of the egg weight
•known as the egg yolk anchor because it holds the yolk in place

18. Parts of an Egg
3. Shell membranes
•two membranes, the inner and outer, that are seen when peeling hard-cooked
eggs

19. Parts of an Egg
4. Shell
serves as a protective covering of the egg and helps in maintaining its freshness
•constitutes 11% of the weight of the egg
•a semipermeable membrane that allows gases to pass in and out of the egg for
the developing embryo
•the shell of most chickens is white; some have pigments
•the shell of quail eggs have brown spots

21. Characteristics of Fresh Eggs
1.The shell is white, thick, and rough.
2.The air cell is regular.
3.The egg white is clear, firm and thick.
4.It sinks when placed in water.
5.The yolk is round, firm, well-centered and free from defects.

22. Edna is cooking eggs for breakfast.
How can she choose fresh eggs?
Put a check (✔) to the correct
answers and a cross (X) before the
wrong ones.
1. Rough shell
2. Sinks in water
3. Dirty shell
4. Firm yolk
5. Watery white
B. Enumeration:
Give five important nutrients of eggs.
1. __________________
2. __________________
3. __________________
4. __________________
5. __________________
Give five pointers in practicing mise enplace in the
preparation of egg dishes.
6. __________________
7. __________________
8. __________________
9. __________________
10. __________________
A. Situational Analysis:

23. Assignment:
Bring 1 egg each student on Thursday July 26, 2024

24. Closing Prayer
We thank you for the things we learned from the class
today.
We also thank our teachers as channel of wisdom and
love
May you continue to bless and guide us as we go out
from this classroom and may the things we learned will
remain in our hearts forever.
We ask this in the name of Jesus Christ.
Amen