GOOD MORNING

SJIAN PAULINIAN 
 OPENING PRAYER

FATHER GOD
Come be with us today.
Fill our hearts with joy.
Fill our minds with learning.
Fill our classrooms with peace.
Fill our lessons with fun.
Fill our friendships with kindness.
Fill our school with love.
AMEN.
LIFE PERFORMANCE OUTCOME (LPO)

As a Christ Centered Paulinian

I am Mindful, Self Directed
Learner and Role Model
Consciously expressing my faith!
 LESSON 1
TOOLS AND EQUIPMENTS NEEDED
IN EGG PREPARATION
(PERFORM MISEN PLACE)
MISEN PLACE- it is a French term which means “set in
place” that is you have everything ready to cook and its place.

KICTHEN TOOLS- is a small hand held tool used for

food preparation.

KICTHEN EQUIPMENT- usually refer to the

larger items in our kitchen that handle the bulk of
the preparation and cooking processes
KITCHEN TOOLS and EQUIPMENT
Used in Egg Preparation

MIXING BOWL
 A deep bowl that is particularly well suited for
mixing ingredients

MEASURING SPOON
 It is used to measure smaller amount of
liquid and dry ingredients
KITCHEN TOOLS and EQUIPMENT
Used in Egg Preparation

SLOTTED SPOON
 A large spoon with slots or holes for draining
liquid from food.

WHISK
 It is used to incorporate air to
mixture
KITCHEN TOOLS and EQUIPMENT
Used in Egg Preparation

SPATULA
 a broad, flat, flexible blade used to mix,
spread, and lift materials such as food.

COLANDER
 A perforated bowl used to strain off
liquid from food, especially after
cooking
KITCHEN TOOLS and EQUIPMENT
Used in Egg Preparation

OMELET PAN
 A heavy-based frying usually of cast
iron or copper, with rounded sloping
sides used exclusively for omelets.

EGG SEPARATOR
 It is a tool used to separate the yolk
of an egg from the egg white
KITCHEN TOOLS and EQUIPMENT
Used in Egg Preparation

ELECTRIC MIXER
 Electric hand-held mixing and blending tool that
has two removable beaters and variable speeds.

EGG COOKER
 It is an electric appliance that steam
and cooks egg in the shell
KITCHEN TOOLS and EQUIPMENT
Used in Egg Preparation

OVEN
 It is a chamber used for baking, cooking, heating
and drying food

REFRIGERATOR/FREEZER
 These are insulated box keeping food
fresh, and prevent bacterial infection
KITCHEN TOOLS and EQUIPMENT
Used in Egg Preparation

BLENDER
 It is used to chop, mix, puree and liquify
all kinds of food
 LESSON 2
EGG’S COMPONENT AND
NUTRITIONAL VALUE
 PHYSICAL
AND STRUCTURE OF EGGS
SHELL

•It is the outer

covering of the egg
and composed of
calcium carbonate.
AIR CELL

• It is the pocket of air

formed at the large
end of the egg.
ALBUMEN

• Also called egg white,

accounts for most of
an egg‘s liquid
weight, about 67%.
CHALAZAE

These are the twisted

cordlike strands of the egg
white. They anchor the
yolk in the Centre of the
egg. Prominent chalazae
indicate high quality
 This is the entrance of the latebra,
GERMINAL the channel leading to the center of
the yolk. The germinal disc is barely
DISC noticeable as a slight depression on
the surface of the yolk
MEMBRANES

Two shell membranes,

inner and outer
membrane, surround the
albumen. They form a
protective barrier against
bacteria.
YOLK

This is the yellow

portion of an egg. Color
yolks varies with the
feed of the hen but does
not indicate the
nutritional content.
 Eggs are composed of mostly water,
with proteins, fats and minerals.
Eggs are a versatile food that are
COMPOSITION
OF EGG prepared as a stand-alone food, or
combined with other ingredients to
create sauces, custards, batters, and
foams.
COMPOSITION
OF EGG

  % % WATER % PROTEIN % FAT % ASH

Whole Egg 100 66.5 11.8 11.0 11.7

Albumen 58 88 11.0 0.2 0.8

Yolk 31 48 17.5 32.5 2.0

 NUTRITIVE VALUE OF
EGG

Egg is indeed one of nature‘s

complete food. It contains
high quality protein with all
the essential amino acids, all
of the vitamins except
vitamin C, and many
minerals. Egg products are
particularly good for
fortifying food low in protein
quality
 Eggs are composed of
mostly water,
with proteins, fats and minerals.
COMPOSITION Eggs are a versatile food that are
OF EGG prepared as a stand-alone food, or
combined with other ingredients to
create sauces, custards, batters, and
foams.
 Eggs are not only an
excellent source of high-
quality protein, but they also
contain many vitamins and
minerals:
IRON
NUTRITIVE VALUE
VIT. A
OF EGG VIT. D
VIT. E
VIT. B12
FOLATE
FAT
EGG GRADING
Grading is a form of quality control used to classify
eggs for exterior and interior quality. In the
Philippines, the grade designations are A, B, C, and
D.
 Several factors influen
the size of the egg: bree
age of hen, weight, fe
and environmental facto
Chicken eggs are grad
by size, for the purpose
sales.
COMPOSITION
OF EGG

SIZE JUMBO EXTRA LARGE MEDIU SMALL PEWEE

LARGE M
Weight of 840 756 672 588 504 420
12 eggs in
grams

Average 70 63 56 49 42 35
weight
per egg in
grams
 LESSON 3
CLEANING and SANITIZING
Cleaning is the removal of
visible soil
 Sanitizing means reducing
the number of harmful
microorganisms.

Sanitizing can be achieved in

two ways:
a. Heat- by soaking in water
of at least 170 degree
Fahrenheit
b. Chemicals- by soaking in
sanitizing solution for one
minute or by rinsing,
swabbing or spraying with
sanitizing solution.
CLEANING
PRODUCTS
Detergents

Contain components that

reduce the surface tension,
which penetrates and loosen
the dirt on a surface. Mild
alkaline detergents are used to
break soil and dirt from
dividers, floors, roofs and
most equipment and utensils
 SOLVENT
CLEANER

Commonly referred to as
degreasers used on surfaces
where grease has burned on.
Ovens and grills are examples
of areas that need frequent
degreasing. These products
are alkaline based and are
formulated to dissolve grease
ACID CLEANERS

These are used when

ordinary alkaline cleaners
are ineffective towards rust
stain on copper or metal.
ABRASIVE
CLEANERS

 They contain scouring

agents that can be
scrubbed or rubbed
when having
difficulty in removing
soils on floors or
baked-on or burned
skillet.
 • The process of washing
and sanitizing dishes,
WARE glassware, flatware, and
WASHING pots and pans either
manually or mechanically?
 Uses a three-compartment sink and
MANUAL it is used primarily for pots and
WARE pans. It may be used for dishes and
WASHING 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.
THANK YOU FOR LISTENING 

CARITAS CHRISTY
URGET NOS!
MARKET FORMS OF EGG
1. FRESG EGGS