Professional Documents
Culture Documents
Tle10 He Cookery Q1 M1 V3
Tle10 He Cookery Q1 M1 V3
TECHNOLOGY AND
LIVELIHOOD EDUCATION
Home Economics-COOKERY
Quarter 1-Module 1
Performing mise en place
Answer Key 31
References 35
Acknowledgment
Introductory Message
For the facilitator:
Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on,
Performing mise en place.
This module was collaboratively designed, developed and reviewed by
educators from public 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:
1
What I Need to Know
This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.
What I Know
Pre-test
Multiple choice
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. It is a kitchen implement that is used for keeping foods away from bacteria.
a. Blender
b. Oven
c. Range
d. Refrigerator
2. This kitchen device has loops of stainless and steel wire that is fastened to
the handle which is used for blending and mixing gravies.
a. Blender
b. Spatula
c. Wire whisk
d. Wooden spoon
3. It is a process of removing visible dirt from a surface.
a. Cleaning
b. Sanitizing
2
c. Washing
d. Cleaning and sanitizing
Lesson
Perform mise en place
1
Objective:
At the end of the lesson the learners are expected to;
1.1 Clean, sanitize, and assemble tools, utensils, equipment required in
assembling egg dished.
What’s In
3
Activity #1 “Look in the box”
Directions: Identify your answer by choosing the word in a box that
describe the sentence. Write your answer in your activity
notebook.
What’s New
4
What is It
Any physical item that is used to achieve a goal but is not consumed
during this process can be defined as a tool. Informally speaking, it can also
be used to describe a specific procedure with a specific purpose as well. The
idea of equipment represents all sorts of machinery, functional devices or
accessories which serve an individual, household or a community purpose.
Usually, a set of tools that are designated for a specific task is known as
equipment.
Utensils are implements, vessels or instruments used in a household and
especially a kitchen. Unlike tools, utensils serve a specific purpose in the
kitchen. In addition to using her hands when preparing food, a cook also uses
utensils such as a whisk or paring knives.
(https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-
needed-in-preparing-egg-dishes)
Kitchen Implements
1. Channel knife – a small hand implement used normally in garnishing
tasks.
2. Colander – a dish with hole of varying sizes which is made of
stainless steel, plastic or aluminum used to drain liquid from the
washed vegetables and fruits.
3. Offset-spatula – a wide bladed tool used to turn and lifting eggs from
a hot surface.
4. Pastry brush – a small tool used to stroke the surface of unbaked
pastries or cookies egg white egg yolk or glaze.
5. Rubber spatula or scraper – a wide elastic plastic or rubber scraper
used to rake the content of bowls and pans from the edges and fold
beaten eggs in batter or whipped cream.
6. Sieve – netting type supported by a round metal frame used for
straining dry ingredients like flour and starches.
5
7. Spoons – a slotted and perforated used for holding, mixing, stirring
and serving of foods.
8. Wire whip or whisk – an implement with loop of stainless wire lock to
a handle that is used for blending, mixing, whipping eggs or batter and
for blending gravies and sauces.
Kitchen Instruments
1. Egg poacher – a tiny Bain Marie with a top dish bowl containing pit,
each sized to hold an egg or contains detached device for poaching.
2. Omelette pan – a heavy based frying pan normally of cast iron or
copper, with rounded sloping sides used only for making omelettes.
3. Measuring cup – used to estimate liquid or solid ingredients.
4. Measuring spoon – used to estimate an amount of ingredients either
liquid or solid.
5. Sauce pan – essentially used for cooking sauce.
6. Mixing bowl – this container is used for mixing the ingredients with
smooth rounded interior surface.
Kitchen Equipment
1. Oven – a room or compartment used for baking, heating or other
cooking needs.
2. Electric mixer – A hand held mixer which generally comes with
different attachments including a whisk attachment for whisking cream,
egg whites and sugar.
3. Refrigerator – A kitchen appliance that is used for preventing
bacterial contamination.
Cleaning and Sanitizing Tools and Equipment
Cleaning and sanitizing is the essential to do when preparing all equipment
that are needed in assembling egg dishes and in maintaining the workplace
organized and bacteria free.
Here are some tips to carry your workplace training:
1. Clean in logical order
2. Different cleaning jobs needs different procedures so that it will not
cause any damage to the surface or to yourself.
3. Plenty of cleaning agents are damaging. Especially if it will contact
with your skin or accidentally inhale the chemical.
4. Avoid mixing the cleaning agent with other chemical it could be very
dangerous because it produces toxic fumes.
6
Ware Washing
Ware washing is the process of washing and sanitizing dishes, glassware,
flatware, and pots and pans either manually or mechanically.
Manual Dishwashing
Steps
1. Scratch and pre-rinse - the purpose of this procedure is to loosen
whatever that sticks to the tools or equipment.
2. Wash - use warm water at 110°F to 120°F and a good detergent for
easier scrubbing.
3. Rinse - use clean warm water to wash off detergent. Change water
regularly or a running water.
4. Sanitize - position the kitchen tools in a rack and submerged it in hot
water at 170°F for 30 seconds.
5. Drain and air-dry - do not towel-dry. This may cause contamination to
the kitchen tools.
Mechanical Dishwashing
The procedure in washing dishes through the use of a machine. It has the
same method as manual dishwashing except that the machine performs the
washing, rinsing and sanitizing.
Steps
1. Scratch and pre-rinse
2. Stand dishes so that the dishwasher spray will hit all surfaces.
3. Run machine for a full rotation.
4. Place the sanitizing temperature at 180°F for machine that sanitizes by
heat and at 140°F for machine that sanitizes by chemical antiseptic.
5. Air-dry and check the dishes
7
What’s More
__________________________________
8
What I Have Learned
1.Egg poacher
2. Refrigerator
3. Spoon
4.Oven
5. Sauce pan
What I Can Do
With cell phone, document yourself in identifying the tools, utensils and
equipment with you, and state the use/function of each tools that you are
holding.
9
Without cell phone, draw and write on your activity notebook the tools,
utensils and equipment that is found in your kitchen, and give its
uses/functions.
For written (score will be based on how the learner described on her written
work).
10
tools/equipment ideas tools/equipment
with appropriate
with little on the
degree of
knowledge tools/equip-
knowledge
ment with some
degree of
knowledge
SUMMARY
Any physical item that is used to achieve a goal but is not consumed during
this process can be defined as a tool. Informally speaking, it can also be used
to describe a specific procedure with a specific purpose as well. The idea of
equipment represents all sorts of machinery, functional devices or
accessories which serve an individual, household or a community purpose.
Usually, a set of tools that are designated for a specific task is known as
equipment.
Utensils are implements, vessels or instruments used in a household and
especially a kitchen. Unlike tools, utensils serve a specific purpose in the
kitchen. In addition to using her hands when preparing food, a cook also uses
utensils such as a whisk or paring knives.
(https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-
needed-in-preparing-egg-dishes)
Assessment
Post-test
Matching Type
Part 1 Directions: Copy in your activity notebook and match your answer from
column A to column B. Write your answer before each number. Letters only.
A B
___ 1. This kitchen device has loops of stainless a. 3rd step
11
which is fastened to the handle, used for
blending and mixing of gravies.
___ 2. It is a kitchen equipment that is used for b. Cleaning
keeping the food from bacterial contami-
nation.
___ 3. In manual dishwashing rinsing is the ___ c. Ware washing
step to do.
___ 4. The process of washing and sanitizing di- d. Refrigerator
shes, glassware, flatware, and pots and
pans either manually or mechanically.
___ 5. It is a process of removing visible dirt e. Wire whisk
from a surface.
f. 4th step
Additional Activities
12
With cell phone (score will be based on how the learner showed on his/her
video presentation)
Dimension Highly Skilled Moderately Unskilled No
s skilled 20 skilled 15 10 points attempt
18 points
points points
5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selects, attempt
selection,
equipment preparation preparation prepares
preparation to use
and and use of and use of and use
and use of
materials materials materials appro- tools/
materials
(20%) and and tools/
and priate equip-
tools/equip
equipment tools/equip materials
ment all the ment
ment
time most of the and tools/
very often
time equip-
ment
For those without cell phone (score will be based on how the learner describe
on her written work)
Dimension Highly Skilled Moderately Unskilled No
s skilled 20 skilled 15 10 points attempt
18 points
points points
5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selects, attempt
selection,
equipment preparation preparation prepares
preparation to use
and and use of and use of and use
and use of
materials materials materials appro- tools/
materials
(20%) and and tools/
and priate equip-
tools/equip
equipment tools/equip materials
ment all the ment
ment
time most of the and tools/
very often
time equip-
13
ment
This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.
14
What I Know
Directions: Encircle the letter of your choice. write your answer in your activity
notebook.
1. What is the outer covering of the egg?
a. Albumin b. Chalaza
c. Disc d. Shell
2. This part of an egg accounts the 67% liquid weight of the egg.
a. Albumin b. Chalaza
c. Disc d. Shell
3. Eggs are distinguished into _____parts.
a. 2 b.3
c. 4 c. 5
4. How much is the yellow-orange portion of the liquid weight of the egg.
a. 20 % b. 21%
c. 23 % d. 33 %
5. What represents the ropey strands of egg white at both sides of the egg.
a. Albumin b. Chalaza
c. Disc d. Shell
Lesson
Perform mise en place
1
15
What’s In
Air cell
Germinal disc
9-12%
9-14%
16
What’s New
What is It
We commonly differentiate eggs into 3 parts, these are the Shell, the egg
white and the egg yolk. But a closer study reveals that egg has a more
detailed anatomy.
17
Anatomy
1. Shell- The egg’s exterior surface which consists the 9 to 12% of the egg’s
total weight depending on the egg size this serves as the egg’s protection
from bacterial contamination.
2. Air cell- This is the vacant space between the white and shell. It can barely
be seen in a newly laid egg. As the egg cools down, the inner membrane will
now detach from the outer shell layer to form air cell.
3. Albumen/Egg white- This anatomy of the egg is also called the egg white,
which consists most of the egg’s liquid weight about 67%. This is produced
from the oviduct (passage way of the fallopian to the ovaries).
Chalasiferous- the inner thick white layer of the egg which is responsible for
keeping the yolk in the center.
4. Chalaza- This is the gelatinous strands of egg white both sides of the egg.
This anatomy of the egg is very so often mistakenly seen as an imperfection
or a beginning embryos which are not because of their gelatinous structure.
5. Germinal Disc- This is the entry of the latebra, the passage directing to
the center of the yolk. The germinal disc is hardly noticeable as a small
depression on the exterior of the yolk. When the egg is fertilized, sperm enters
through the germinal disc and travel to the center and a chick embryo will
begin to form.
6. Membranes- These are the shell layer and the vitelline layer. Inside the
shell are two layers-the interior and the exterior. Vitelline layer protects the
yolk which shield it from breaking.
7. Yolk- This is the yellow to yellow or orange portion which consist the 33%
liquid weight of the egg. This is form from the ovary on the outside of the
surface of the yolk. The yolk material provides the food source of the
embryonic growth.
Eggs are a nutrient goldmine!
One large egg has varying amounts of 13 essential vitamins and minerals,
high-quality protein, all for 70 calories.
While egg whites contain some of the eggs’ high-quality protein, riboflavin and
selenium, the majority of an egg’s nutrient package is found in the yolk.
Nutrients such as:
Vitamin D, critical for bone health and immune function. Eggs are one of the
only foods that naturally contain vitamin D.
Choline, essential for normal functioning of all cells, but particularly important
during pregnancy to support healthy brain development of the fetus.
18
Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of
developing cataracts and slow the progression of age-related macular
degeneration, a disease that develops with age.
One egg has only 75 calories but 7 grams of high-quality protein, 5 grams
of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and
carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein
and zeaxanthi. (https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/)
What are the characteristics of an egg?
The physical characteristics of the egg play an important role in the processes
of embryo development and successful hatching.
The most influential egg parameters are:
1. Weight
2. Shell thickness
3. Porosity
4. Shape index described as maximum breadth to length ratio
5. The consistency of the contents. (https://www.google.com/search?
q=characteristics+of+quality+fresh+eggs&oq=Characteristics+of+qualtiy+&aq
s=chrome.1.69i57j0l7.17737j0j4&sourceid=chrome&ie=UTF-8)
19
(https://www.google.com/search?
q=characteristics+of+quality+fresh+eggs&sxsrf=ALeKk00s996d6P0edgOsaLT
t5w8mZ_c6yw:1595075095118&tbm=isch&source=iu&ictx=1&fir=VPQuor6rU
J)
Egg is known to be the absolute food. It contains high quality protein with
all necessary amino acids, all of the vitamins besides vitamin C, and many
minerals. Other than mother’s milk, egg produces best protein naturally
available. Egg protein is frequently used as the recommended biological
values of their proteins.
Calories (kcal) 72 17 55
20
Carbohydrate (g) 0.36 0.24 0.61
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Phosphorous (mg) 99 5 66
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 1
21
Egg quality
Egg has two common components: shell quality (surface quality) and
interior egg quality. Interior egg quality has a direct significance on the
functional properties of eggs while shell quality has a direct impact on
microbiological quality.
Egg Grading- is a form of quality control used to classify eggs for its exterior
and interior quality.
Egg Size- The weight, breed, age and environmental factor have a great
impact on the size of the egg that a hen produces. Thus, hen that are
underfed are expected to lay smaller eggs.
Average 70 63 56 49 42 35
weight per
egg in
grams
Egg shells are evaluated on the basis of cleanliness, shape, texture, and
soundness.
Average 70 63 56 49 42 35
weight per
egg in
22
grams
Egg shells are evaluated on the basis of cleanliness, shape, texture, and
soundness.
What’s More
23
Activity #4 “How Do I function?”
Instruction: Fill in the table below by writing the correct answers. Give at least
3 of your answers. Copy the table in your activity notebook.
What I Can Do
24
Effort Learner put little Learner put Learner exert full
or no effort on some effort into effort into this
this activity this activity activity.
Summary:
In this lesson the learners were able to acquire knowledge on the egg’s
anatomy, gain mastery on the functions of each part and skill on sketching the
egg structure.
Eggs consist of approximately 9.5% eggshell (including shell
membrane), 63% albumen, and 27.5% yolk (1) (Table 1). The main
components are water (75%), proteins (12%), and lipids (12%), as well as
carbohydrates and minerals
Assessment
Multiple choice
Directions: Choose the letter of your choice and write your answer in a
separate ¼ sheet of paper.
1. How much is the yellow-orange portion of the liquid weight of the egg.
a. 20 % b. 21%
c. 23 % d. 33 %
2. This part of an egg accounts the 67% liquid weight of the egg.
a. Albumin b. Chalaza
c. Disc d. Shell
3. What represents the ropey strands of egg white at both sides of the egg?
a. Albumin b. Chalaza
25
c. Disc d. Shell
4. What is the outer covering of the egg?
a. Albumin b. Chalaza
c. Disc d. Shell
3. Eggs are distinguished into _____parts.
a. 2 b.3
c. 4 c. 5
Additional Activities
1. ELSLH- The egg’s exterior surface which consists the 9 to 12 % of the eggs
total weight.
2. LKYO- This is the yellow to yellow or orange portion which consists the
33% total liquid weight of the egg.
3. BRANMMESE- These Are the shell layer and the vitelline layer.
4. OCASULAHFEIRS- The inner thick white layer of the egg which is respon-
sible for keeping the yolk in the center.
5. MBLENAU- This is produced from the oviduct (passage way of the fallopian
tube to the ovaries
26
What I Need to Know
This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.
What I Know
Multiple choice.
Directions: Read the questions carefully and choose the best letter of your
choice.
27
c. Wash all produce under slightly warm running water
d. To crack an egg, tap it firmly on a flat surface until the shell cracks.
4. Give one advantage of standardized recipe;
a. delicious menu b. product quality c. perfect presentation d. well-
garnish
5. What is the common ingredient in an egg dish?
a. vinegar b. soy sauce c. oil d. pepper
Lesson
Perform mise en place
1
What’s In
After knowing the anatomy of the egg and its function the
next consideration is to know the eggs composition, nutritive
value that egg can help in our bone, eyes and muscle
development.
The learners are now ready to;
28
Activity#1 “Fill me In”
Instruction: In your activity notebook answer the following questions;
1. What part of the egg has the greatest Carbohydrate nutrient? _____
2. Which Nutrient has 0.61 in the egg yolk? ______________________
3. Egg white has how much folate nutrient equivalent? _____________
4. How will you classify the egg’s exterior and interior quality? ________
5. What is the average weight per grams of the medium size egg? ______
What’s New
Activity #2 “Hashtag”
Instruction: Complete the hashtags below by giving one sentence describing
each word.
1. #Product
2. #Recipe
3. #Ingredients
4. #Procedure
5. #Cost per serving
29
What is It
31
2. Medium-Boiled Eggs: Place 4 eggs in a saucepan of boiling water, then
cook over low heat, 7 to 8 minutes. Drain, peel and halve; top with herbed
butter.
3. Breaded Eggs: Make Medium-Boiled Eggs (No. 2); peel, then roll in flour,
dip in beaten eggs and roll in panko. Shallow-fry in vegetable oil, turning, until
crisp.
4. Scotch Eggs: Make Medium-Boiled Eggs (No. 2); peel. Pat bulk sausage
around each egg to encase it. Roll in flour, dip in beaten eggs, and then roll in
panko. Shallow-fry in vegetable oil, turning, until crisp.
5. Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold
water by 1 inch and bring to a simmer. Cover, remove from the heat and set
aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.
6. Pickled Eggs: Make Hard-Cooked Eggs (No. 5); peel and place in a large
jar, then fill the jar with pickled beet juice. Cover and refrigerate up to 1 week.
7. Classic Devilled Eggs: Make Hard-Cooked Eggs (No. 5). Halve lengthwise
and scoop out the yolks. Mash with 1 tablespoon sweet pickle relish, 3
tablespoons mayonnaise, 1 teaspoon mustard, and a pinch each of cayenne,
salt and pepper. Scoop into the whites.
8. Tarragon Egg Salad: Make Hard-Cooked Eggs (No. 5); chop. Mix with 3
tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1
tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel
bread with sliced cucumbers.
9. Tea Eggs: Make Hard-Cooked Eggs (No. 5); crack the shells but don't peel.
Simmer in a saucepan with 1/2 cup soy sauce, 3 cups water, 4 star anise
pods, 3 black tea bags and a strip of orange peel, 1 hour. Drain and peel.
10. Egg-Mushroom Salad: Make Hard-Cooked Eggs (No. 5); chop. Fry 2 cups
sliced mushrooms and 1 cup chopped onion in 1/3 cup olive oil. Mix with the
eggs, 3 tablespoons sour cream, chopped parsley, and salt and pepper.
Serve on rye toast.
11. Scalloped Eggs: Make Hard-Cooked Eggs (No. 5). Slice and layer in a
buttered baking dish with 2 sliced boiled potatoes. Season with salt, pepper
and nutmeg. Whisk 6 tablespoons each milk and sour cream with 1
tablespoon flour. Pour over the eggs, top with breadcrumbs and bake at 350
degrees F, 25 minutes.
12. Basic Scramble: Whisk 2 eggs with 1 to 2 teaspoons milk or heavy cream;
season with salt and pepper. Melt 1 tablespoon butter in a small non-stick
skillet over medium-high heat; add the eggs and stir until just set.
32
13. Pastrami Scramble: Make Basic Scramble (No. 12), adding 2 ounces
sliced pastrami. Top with smoked gouda and scallions.
14. Biscuit Sandwich: Make Basic Scramble (No. 12), adding 1 tablespoon
chopped chives. Split a biscuit and melt a slice of cheddar on the bottom; top
with a cooked sausage patty and the eggs. Cover with the biscuit top.
15. Spicy Scramble: Make Basic Scramble (No. 12); add 1/3 cup shredded
cheddar, and diced jalapeno to taste.
16. Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over
medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2
teaspoons chopped chives, and salt and pepper. Whisk until just set.
17. Smoked-Salmon Scramble: Make Creamy Scramble (No. 16); serve on
toasted whole-grain bread with smoked salmon.
18. Quick Egg Muffin: Beat 1 egg and salt and pepper in a mug with a fork;
microwave 45 seconds. Serve on an English muffin with melted cheddar.
19. Kimchi Eggs: Sauté 1/2 cup drained kimchi and 2 sliced scallions in a
nonstick skillet with 1 tablespoon vegetable oil over medium-high heat. Add 2
beaten eggs and stir until just set.
20. Migas: Sauté 4 thinly sliced corn tortillas and 1/2 cup each sliced onion
and roasted poblano peppers in a skillet with vegetable oil, 5 minutes. Add 5
beaten eggs and stir until just set. Top with grated cheddar, salsa and cilantro.
(https://www.foodnetwork.com/recipes/articles/50-egg-ideas)
33
To shred or grate, hold a box grater-shredder firmly on top of a plate or cutting
board. Rub the item against the holes of the grater-shredder, keeping your
fingers away from the sharp holes. The smallest holes, which are raised and
resemble small metal teeth, are used for grating. These will make tiny
particles of citrus zest or hard cheese. The larger oval holes, used for
shredding, will make short and fine or long and coarse pieces of soft cheese.
You may need to chop the last bit with a knife to avoid grating or shredding
fingers.
● Cracking eggs
To crack an egg, tap it firmly on a flat surface until the shell cracks. Holding
one end of the egg with each hand, pull the shell halves apart over a small,
clean bowl until the egg drops out into the bowl. Throw away the shell. Next,
check for shell fragments: If a piece of shell drops into the bowl, chase it to
the side of the bowl with a spoon and then lift it out. Pour the egg into the
mixing bowl.
● Zesting and juicing citrus
To remove the zest (the colored part) of a citrus fruit, grasp the citrus firmly
and rub it over the grating teeth of a box grater-shredder using short strokes.
Rub each surface only once and do not use too much pressure, or you will dig
into the bitter white pith underneath. Remember to wipe the zest from the
back side of the grater.
To juice a citrus fruit, roll it under your palm a few times, then cut the fruit in
half crosswise. Press the cut side of the fruit onto the pointy top of a citrus
juicer. Turn the fruit half back and forth, giving it a good squeeze as you turn,
to extract the juice.
● Chopping chocolate
On a clean, dry cutting board, place the chocolate piece flat. Holding the
handle of a serrated knife in one hand, and pressing on top of the knife with
your other hand, cut small chunks off the edge of the chocolate (this may
require adult help). Chop the chunks into pieces no larger than peas.(
https://www.williams-sonoma.com/recipe/tip/preparing-ingredients.html)
34
What’s More
35
2.
3.
What I Can Do
36
Summary:
Standardized recipes are an important part of a well-managed food service
program. A standardized recipe specifically describes the exact, measurable
amount of ingredients and the method of preparation needed to consistently
produce a high-quality product.
A standardized recipe includes: Recipe Name / Recipe Card Number /
Section / Meal Pattern Contribution, Ingredients, Weight and Measures,
Procedure, Yield, Serving Size and Cost per serving.
Assessment
Multiple choice.
Directions: Read the questions carefully and choose the best
letter of your choice.
37
5. Give one advantage of standardized recipe;
a. well-garnish b. delicious menu c. product quality perfect
presentation
Additional Activities
Answer Key
38
1.Egg poacher - Wash - Hot water - Wipe
2. Refrigerator - Clean with - Apply - Wipe to dry
cloth disinfectant
3. Spoon - Wash - Hot water - Wipe
4. Oven - Wipe with - Apply -Wipe to dry
cloth disinfectant
5. Sauce pan - Wash - Hot water - Wipe
39
Activity #4 “How do I function”
Possible answers
A. Describe an B. Nutritive value of C. Uses of an D. Anatomy of an
Egg an Egg Egg Egg
1.Oblong 1.Vitamin D 1.Baking 1.Air cell
2.Fragile 2.Protein 2.Thickening 2.Germinal disc
3.Breakable 3.Carbohydrates 3.Binding Shell
Activity #2 “HASHTAGS”
Possible Answers
40
Activity #3 “Can you fill me in”
Possible Answers from the discussions above
41
apart over a small, clean bowl
until the egg drops out into the
bowl.
REFERENCE
Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
sugar water measured by electron spin resonance and differential scanning
calorimetry. Cereal Chemistry 67(3): 286-291.
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(https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-
needed-in-preparing-egg-dishes)
(https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/)
(https://www.google.com/search?
q=characteristics+of+quality+fresh+eggs&oq=Characteristics+of+qualtiy+&aq
s=chrome.1.69i57j0l7.17737j0j4&sourceid=chrome&ie=UTF-8)
(https://www.google.com/search?
q=characteristics+of+quality+fresh+eggs&oq=Characteristics+of+qualtiy+&aq
s=chrome.1.69i57j0l7.17737j0j4&sourceid=chrome&ie=UTF-8)
(https://www.foodnetwork.com/recipes/articles/50-egg-ideas)
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