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Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE - Home Economics

Cookery NC II
First Quarter - Module 1
Tools, Utensils, and Equipment Needed in
Egg Dishes

Leslie C. Lumampao
Writers:
Alicia P. Marcelo
Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. 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.

This module contains lesson in:

LO 1-Perform mise en place
Lesson 1- Clean, sanitize and prepare tools, utensils and equipment needed
in preparing egg dishes

After going through this module, you are expected to:

1. identify tools, utensils and equipment needed in egg preparation;
2. explain the importance of cleaning and sanitizing tools and equipment; and
3. discuss the dishwashing procedure.

What I Know
Read the following questions carefully and choose the letter that best describes
the statement. Encircle the letter of correct answer.

1. Which of the following is the right step by step procedures in manual dishwashing?

a. Scrape and pre-rinse, wash, rinse, sanitize, drain

b. Scrape and pre-rinse, rinse, wash, sanitize,drain and air-dry dishes
c. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
d. Drain and air-dry ,scrape and pre-rinse, rinse, sanitize and wash dishes

2. Which of the following tools is not used in cooking omelet?

a. Bowls c. Sauce pan
b. Omelet pan d. Whisk
3. 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.
a. Paring knife c. Wire whisk
b. Rubber Spatula d. Wooden spoon

4. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet
pans, and the likes and used to scrape and clean griddles.

a. Measuring spoon c. Rubber scraper

b. Offset spatula d. Wooden spoon

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DISCIPLINE • GOOD TASTE • EXCELLENCE
5. It is a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic used to drain, wash, or cook ingredients from liquid.
a. Canister c. Mixing bowl
b. Colander d. Soup bowl

Tools, Utensils and

Lesson 1 Equipment needed
in Egg Dishes
In maintaining the kitchen tools and equipment, it should be cleaned and
sanitized to make it useful for a long period of time. By doing so, we can save time,
energy and money for its repair and worse it's replacements.

What’s In

Being familiar with the tools and equipment used in food laboratories and
knowing their classification and uses are not enough. Maintaining tools and equipment
for these to function well is one of the important tasks of a food handler; it is not enough
to acquire and discard them when they are no longer useful and purchase new ones. To
make them last for a long time and serve as well, proper care is needed.

Notes to the Teacher

Guide learners to enable them gain knowledge and
understanding in the different tools, utensils and equipment
needed in egg preparation; the proper way on how to clean and
sanitize.

What’s New

Activity 1

Write your answer on the space provided below.

Why do you have to prepare the tools, utensils and equipment first before starting an
activity?
_____________________________________________________________________________________
_____________________________________________________________________________________

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 What is It

The following are list of tools, utensils and equipment needed in preparing egg
dishes:

Channel knife a small hand tool used

generally in decorative works such as
making garnishes.

Colander a perforated bowl of varying

sizes made of stainless steel,
aluminum, or plastic, used to drain,
wash or cook ingredients from liquid.

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.

Pastry Brush a small implement used

to brush the surface of unbaked
pastries or cookies with egg white, egg
yolk or glaze.

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.

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 Sieve a screen type mesh supported by
a round metal frame used for sifting
dry ingredients like starch and flour.

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.

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.

Egg Poacher a miniature Bain Marie

with an upper dish containing
indentations each sized to hold an egg
or contains separate device for
poaching.

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.

Measuring cup a kitchen utensil used

for measuring liquid or bulk solid
cooking ingredients such as flour and
sugar

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 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.

Saucepan deep cooking pan with a

handle used primarily for cooking
sauce.

Mixing bowl these containers have

smooth, rounded interior surfaces with
no creases to retain some mixture and
are used for mixing ingredients.

Oven a chamber or compartment used

for cooking, baking, heating, or drying.

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.

Refrigerator a kitchen appliance where

you store food at a cool temperature.

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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 a two-step process. Surfaces must first be
cleaned and rinsed before being sanitized.
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 the 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.

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.

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.

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4. Sanitize.

Place utensils in a rack and immerse in hot water at 1700oF 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.

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.

What’s More
Identify the following tools used in preparing egg dishes. Choose from the
choices in the box and write it on the space provided before the number.

Off set spatula Mixing bowl Omelet Pan

Colander Channel knife Rubber spatula
Pastry brush Wire whip Egg poacher
Measuring cup

____________1. A small hand tool used generally in decorative works, such as making
garnishes.
____________2. It is used for turning and lifting eggs, pancakes, and meats on griddles,
grills, sheet pans.
____________3. A miniature Bain Marie with an upper dish containing indentations
each sized to hold an egg.
____________4. Used for measuring liquid or bulk solid ingredients such as flour and
sugar.
____________5. These containers have smooth rounded interior surfaces with no
creases to retain some mixtures and are used for mixing ingredients.
____________6. A perforated bowl of varying sizes made of stainless steel, aluminum or
plastic used to drain wash or cooked ingredients from liquid.
____________7. A small implement used to brush the surface of unbaked pastries.
____________8. A device with loops of stainless-steel wire fastened to a handle.
____________9. It is used to scrape all the contents of bowls and pans from the sides
and fold in beaten eggs in batter or whipped cream.
____________10. A heavy based frying usually of cast iron or copper with rounded
sloping sides.

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 What I Have Learned

Complete the sentence:

At the end of this lesson, I learned the ____________________________________________,

And I realized that_______________________________________________________________.

What I Can Do
Answer the following questions. (5 points each)

● Why are cleaning and sanitizing important prior to cooking?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

● Why do we need to consider the right tools and equipment before using it?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

● What is the first thing to do before you proceed to the procedure of cooking egg
dishes?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

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 Assessment
Identify the names below whether it is a Kitchen tool, Kitchen utensil or
Kitchen equipment.
_____________________1. Oven ___________________6. Saucepan
_____________________2. Measuring spoon ___________________7. Electric mixer
_____________________3. Refrigerator ___________________8. Mixing bowl
_____________________4. Colander ___________________9. Whisk
_____________________5. Sieve ___________________10. Egg poacher

Additional Activities

Online Activity- Search on the internet on the modern and convenient kitchen tools,
utensils and equipment used in egg cookery which are now available in the market.
Report your research in online class.

Offline Activity- Look for books, cooking magazines or brochure about tools, utensils
and equipment to complete the table by listing down the modern and convenient
kitchen tools, utensils and equipment needed in egg preparation that you have.

Kitchen tools Kitchen utensils Kitchen Equipment

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 DISCIPLINE • GOOD TASTE • EXCELLENCE
14 City of Good Character
What I know What’s More Assessment
1. A 1. Channel knife 1.Kitchen equipment
2. C 2. Offset spatula 2.Kitchen utensils
3. B 3. Egg poacher 3.Kitchen equipment
4. B 4. Measuring cup 4. Kitchen tools
5. B 5. Mixing bowl 5. Kitchen tools
6. Colander 6.Kitchen utensils
7. Pastry brush 7.Kitchen equipment
8. Wire whip 8. Kitchen utensils
9. Rubber spatula 9.Kitchen tools
10 Omelet pan 10. Kitchen utensils
ANSWER KEY
 References
Book

Cookery Volume II TVL Track K to 12, A.H. Rondilla, E.S. Avendaño, E.P Roque Cookery
Module 10

Images Resources:

https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-needed-in-
preparing-eggdishes

https://prezi.com/xz0xa9uiwmxe/tools-utensils-and-equipment-needed-in-egg-
preparation/

https://content.ces.ncsu.edu/washing-and-sanitizing-kitchen-items

https://www.slideshare.net/yanyanpalangue7/cleaning-and-sanitizing-kitchen-tools-
and-equipment

https://www.google.com/search?q=components+ofegg&source=lmns&bih=730&biw=1
517&hl=en&

ved=2ahUKEwiLiavuqpnqAhUWed4KHdUGDRgQ_AUoAHoECAEQAA

https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/

https://www.google.com/search?hl=en-PH&authuser=0&ei=-
rDyXsrRDaLk74PvJaUiAM&q=nutritional+value+of+egg&oq=nutritiona&gs_lcp=CgZwc
3ktYWIQAxgAMgUIABCR

AjIECAAQQzIECAAQQzIECAAQQzIECAAQQzIECAAQQzICCAAyAggAMgUIABCxAzICCA
A6BAgAEEc6Dgg

AEOoCELQCEJoBEOUCOgUIABCDAToHCAAQsQMQQ1DijwFYwLIBYLa9AWgBcAF4BI
AB5QOIAcMdkgEJ

MC42LjQuNC4xmAEAoAEBqgEHZ3dzLXdperABBg&sclient=psy-ab

https://thepoultrysite.com/publications/egg-quality-handbook/4/the-nutritive-value-
of-the-egg

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 Development Team of the Module

Writers: Leslie C. Lumampao (MHS)

Alicia P. Marcelo (MHS)
Editors:
Katherine T. Santos (CISSL)
Nerissa S. Estrella (ASP II/OIC - MNHS)
Bernadette L. Nepomuceno (Subject Coordinator, SNNHS)
Internal Reviewer: Joseph T. Santos, (Education Program Supervisor-EPP/TLE)
Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor-EPP/ TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE