Republic of the Philippines

NUEVA VIZCAYA INSTITUTE

...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya
IM NO.:TLE10-1STSEM-2023-2024
SCHOOL PROGRAM JUNIOR HIGH SCHOOL SUBJECT TITLE Technology and Livelihood Education
YEAR LEVEL 10 TIME FRAME 1hr. SCHED IM NO. 2

I. UNIT TITLE
Unit I: PREPARING EGG DISHES

II. LESSON TITLE

Lesson 1: Tools, Utensils, and Equipment Needed In Egg Preparation

III. LESSON OVERVIEW

This lesson introduces to students the legal bases, definition, goals, functions, and objectives of PE
that will serve as foundation of the course. Students will be guided on the importance of PE in their
specialization, ways on how to attain goals, functions and its objectives. They will be able to realize the
importance of physical education in their lives through engaging in properly selected physical activities.

IV. LEARNING OUTCOMES

At the end of the lesson, the students should be able to:

1. Identify the tools, utensils, and equipment needed in egg preparation;
2. Identify the equipment and utensils that may require cleaning and sanitizing;
3. Identify the types of chemicals used in cleaning and sanitizing tools and equipment;
4. Demonstrate how to clean and sanitize kitchen tools and equipment.

V. LESSON CONTENT

TYPES OF TOOLS, UTENSILS AND EQUIPMENT FOR EGG PREPARATION

1. Coddler – a small cup made of porcelain, heat proof glass or pottery with a screw on top. An egg is broken
in to the cup, the top screwed on and the cup submerged in simmering water until the egg is cooked. The
egg is eaten directly from the coddler.

2. Egg Cooker – An electric appliance which stem-cook eggs in the shell. Most egg cookers also have inserts
or cups for steaming-poaching. Some also have a flat insert for cooking omelets, fried eggs or scrambled
eggs.

3. Crepe Pan – a shallow, sloped – sided skillet, 6 to 8 inches in diameter. These range from inexpensive,
light-weight pans to sophisticated electric models, some of which cook the crepes on what appears to be
the outside of the pan. Crepes can be made in almost any small shadow pan with sloping sides. A small
omelet pan will do a nice double – duty job.

4. Cup – a small container designed to hold a soft – cooked egg upright in its shell for table service.

5. Custard cups – a small, deep, individual bowl – shaped dishes designed for oven use. They are useful for
cooking or serving other foods as well as custards.

6. Omelet pans –a shallow, sloped – sided skillet, usually 7 to 10 inches in diameter. A double omelet pan
consists of two shallow rectangular or semicircular pans attached by hinges. Each pan has a handle. More
practical cooks insists that a slope-sided pan with a nonstick coating is fine for omelets and for sautéing,
frying and other purposes.

Nueva Vizcaya Institute 1|Page

Poblacion, Aritao Nueva Vizcaya
 Republic of the Philippines
NUEVA VIZCAYA INSTITUTE
...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya
IM NO.:TLE10-1STSEM-2023-2024
7. Piercer – a sharp – pointed tool for gently pricking a very small hole in the large end of an eggshell before
hard – cooking. A clean, preferably sterilized, thumbtack, pin or needle can also be used for piercing.
Piercing may allow some air to escape and some water to seep into the egg during cooking which may
make peeling easier. Piercing also often produces hairline cracks in the shell.

8. Poacher – a rack holds one egg – sized cups over simmering water; a small colander –like form that holds
an egg as it poaches in simmering water.

9. Quiche – dish – a round, shallow, straight – sided ceramic of porcelain dish, usually with scalloped edges,
for used in the oven. Sometimes, it is also called a flan or tart dish and is available in many sizes. A pie plate
or pan of the same size will substitute nicely.

10. Egg ring – a round band, with or without a handle, to hold a fried or poached egg during cooking.

11. Egg scissors – a circular gadget for opening soft cooked eggs. When its scissors – type handle is
operated, a series of teeth or a blade clips off the top of the egg.

12. Egg separator – a small cup centered in a round frame made of plastic, metal, or ceramic. The cup
catches the yolk while slots around the frame let the white slip through to a container beneath.

13. Egg slicer – a device which cuts a hard – cooked egg into neat slices with one swift stroke. It has an
intended tray in which the egg rests and a cutting mechanism of parallel wires. To chop an egg, carefully
reverse the sliced egg in the try and cut through again.

14. Souffle dish – a deep, straight - sided dish designed for oven use. It may also serve as a casserole dish.
Souffle dishes are available in different sizes. A straight – sided casserole, uncoated saucepan or baking dish
of the same size can be substituted.

15. Wedger – similar to slicer, however, it cuts the egg into six equal parts rather than into slices. The
wedger holds the egg upright as wires are pulled over to cut the wedgers. When the wires are drawn down
only partway, the egg can be opened to hold a stuffing or to resemble a flower.

16. Egg timer – used to correctly time the process of boiling eggs.

17. Egg beater – a small device having one or usually two blades, each having several stiff oval wires at the
tip. The blades are swirled or rotated for beating eggs or whipping cream.

CLEANING AND SANITIZING TOOLS AND EQUIPMENT

Types of Cleaning

Cleaning agents are divided into four categories:

1. Detergents – soap in a liquid form that washes away grease, dirt, and debris from the surface. All
detergents contain surfactants that reduce surface tensions between the soils. Detergents do not kill
bacteria.

2. Sanitizers – chemicals that are used after detergents. They are used to kill and reduce the number of
bacteria and spores.

3. Disinfectants – common household cleaning products that are suitable for toilets and floors but should
not be used on food contact surfaces and must not be used as sanitizers.

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Poblacion, Aritao Nueva Vizcaya
 Republic of the Philippines
NUEVA VIZCAYA INSTITUTE
...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya
IM NO.:TLE10-1STSEM-2023-2024
4. Abrasive cleaners – used to remove heavy accumulations of soil often found in small areas. The abrasive
action is provided by small mineral or metal particles, fine steel wool, copper, or nylon particles. Some
abrasive cleaners also disinfect.
GENERAL GUIDELINES

1. Scrape off any excess debris from the appliances or equipment with a scrubber sponge or scraper. Scrub
everything with hot water and antibacterial soap if you have some. If not, regular dish soap with a durable
sponge will suffice. If the equipment is wood, let it air dry.

2. Remove stains from the equipment if necessary. For wood and plastic, soak it in water then sprinkle
Kosher salt onto the stain, letting it sit for about 24 hours. Rinse it with clean water. For metal equipment,
make a paste with equal parts salts and water, and scrub the stain on the metal. Rinse with clean water.

3. Sanitize your kitchen equipment. Use a large bucket or sink, and create mixture of 1 tablespoon bleach to
1 gallon of warm, not hot, water. Soak the equipment in this mixture for a couple of minutes, fitting as much
as you can into the bucket or sink at a time. You can do this with metal, plastic, or wooden equipment. Rinse
with clean water afterwards and then dry with a clean towel or let it air dry.

4. Store your equipment. After everything is dry, store in the proper place in your kitchen. Cutting boards
should be stored vertically to avoid moisture collection. Metal equipment can be stacked on one another
after dry, as well as plastic equipment, such as storage dishes and bowls. Make sure that areas where you
are storing the equipment are clean, dry, and not overcrowded.

SAFETY AND HYGIENIC PRACTICES IN THE KITCHEN

1. Wash your hands properly. Wash them when you first get to the kitchen. When you switch working from
raw mats to vegetables or fruits. And when they become contaminated.

2. Always tie long hair back or wear a hat or hairnet while cooking. Never cook in loose clothes to avoid any
accidentally catching fire.

3. Do not handle food with open sores or cuts on your hand. Thin plastics gloves or finger cots are the best
solution in this case.

4. If you are sick (cold, vomiting, or suffering from diarrhea), do not attend the community kitchen. If you
must come, do not cook. You may contaminate the food you are cooking.

5. Pull up your sleeves to prevent your clothing from contaminating the food.

6. Wear appropriate, clean clothing while working in the kitchen, preferably, use apron.

7. If a can is leaking, rusted, badly dented, or bulging, do not open it. Throw it away. The contents may make
you sick.

8. After use, immediately wash any board and knife used of raw meat. Wash your hands too.

9. Cool food as quickly as possible before putting it into containers to take home. This can be done by
putting it into shallow containers, and stirring regularly. Placing the pot or pan into an ice bath also works
well.

10. Foods should be refrigerated or frozen as soon as possible. Bacteria will grow if food is left out at room
temperature.

Nueva Vizcaya Institute 3|Page

Poblacion, Aritao Nueva Vizcaya
 Republic of the Philippines
NUEVA VIZCAYA INSTITUTE
...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya
IM NO.:TLE10-1STSEM-2023-2024
11. It is recommended that cooked meals be kept up to three days in the refrigerator and up to three
months in the freezer.

12. When reheating meals at home, be sure to get the food up to the proper temperature – the food shoul be
steaming hot.

13. Thaw frozen foods in the fridge, microwave oven, or cold running water and not on the kitchen counter.

14. Follow the old saying “If in doubt, throw it out”. If you are concerned that food might be spoilded or
unsafe to eat, do not take chances. Throw it out.

15. Store knives in a wooden block or in a drawer.

16. Keep pot holders nearby and use them.

17. Do not let temperature-sensitive foods sit out in the kitchen.

18. Separate raw meat and poultry from other items whenever you use or store them.

19. When possible, use a kitchen tool instead of your hands to complete tasks.

20. Wipe up spills immediately. Keep the floor dry so that no one slips and fails.

21. Get a fire extinguisher and first aid kit for your kitchen.

22. Repeatedly wash your hands when necessary, especially after coughing, sneezing, or using restroom.

23. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when
possible.

24. When tasting food, used a spoon other than the one use for stirring. Use a clean spoon for each person
tasting and for each time food is tasted.

Prepared by:

JOURNEY L. ANSAN
Faculty

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Poblacion, Aritao Nueva Vizcaya
 Republic of the Philippines
NUEVA VIZCAYA INSTITUTE
...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya
IM NO.:TLE10-1STSEM-2023-2024

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Poblacion, Aritao Nueva Vizcaya