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Egg Preparation

Mise en place refers to preparing all necessary tools and ingredients before cooking. The document provides pointers for mise en place when preparing egg dishes, including gathering all needed tools, checking quality and quantities of ingredients, measuring accurately, and arranging items systematically. It also discusses cleaning and sanitizing tools to prevent foodborne illness. Eggs provide protein, vitamins, minerals, and other nutrients. They are an affordable and convenient source of high-quality protein.

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Jennelyn Tadle
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104 views21 pages

Egg Preparation

Mise en place refers to preparing all necessary tools and ingredients before cooking. The document provides pointers for mise en place when preparing egg dishes, including gathering all needed tools, checking quality and quantities of ingredients, measuring accurately, and arranging items systematically. It also discusses cleaning and sanitizing tools to prevent foodborne illness. Eggs provide protein, vitamins, minerals, and other nutrients. They are an affordable and convenient source of high-quality protein.

Uploaded by

Jennelyn Tadle
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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‘’PREPARATION

OF EGG’’
‘’Mise en place’’
‘’PREPARATION
-> refers to the gathering, weighing,
OF
organizing, and EGG’’
preparing of all needed tool
and ingredients before the actual cooking.
‘’Pointers to be Followed in Performing Mise en
Place in Preparing Egg Dishes’’

‘’PREPARATION
1. Collect/ gather all suitable tools needed for egg dishes.
a.

OF EGG’’
b.

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OF EGG’’
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2. Place all tools within easy reach and all
equipments, such as pots and pans, in a permanent
place.

‘’PREPARATION
3. Use electric- operated tools carefully to avoid
accidents.
4. Check the quality and quantity of the ingredients.
OF EGG’’
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
‘’PREPARATION
temperature. Serve hot foods hot and cold foods
cold.
OF EGG’’
9. Clean and sanitize all tools and equipment
before and after using them. Serving safe
hygienic foods lead to continuous flow and
patronage of costumers.
“Tips for Effective Cleaning and Sanitizing of
Tools and Utensils’’
1.Use warm and sudsy water in washing tools and
utensils.
‘’PREPARATION
2. Sanitize by using hot water or safe chemical
sanitizers especially if a dishwasher is not available.
OF EGG’’
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.
“Nutritional Values and Components of Egg”
- In the Philippines, chicken eggs are the most widely consumed eggs.
Other types that are included in the Filipino diet are duck and quail
eggs.

‘’PREPARATION
1. Eggs contain high quality or complete protein with the essential amino

OF EGG’’
acids.
2. Source of energy- large egg supplies 75 calories.
3. Vitamins (such as Vitamin A, Vitamin B-complex, Vitamin D, and
Vitamin E)
4. Minerals (such as Phosphorous, zinc, calcium, iron, folate)
5. Omega-3 polyunsaturated fatty acids
6. Lutein- reduces cataracts
“Other Benefits Derived from Eggs”
1.Cheapest source of high quality protein
2.Readily available

‘’PREPARATION
3.Convenient and easy to prepare
4.Requires short cooking time
OF EGG’’
5.Easy to chew and digest- recommended for
children and elderly people
6.May help in memory retention due to choline
content
“Egg Structure”

A whole egg consists primarily of a yolk, a

‘’PREPARATION
white, and a shell. In addition, it contains a
membrane that lines the shell and forms an air
OF EGG’’
cell at the large end, and two white strands
called chalazae that hold the yolk centered.
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