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Lesson 1

The document discusses the tools, equipment, and processes needed for egg preparation and cooking, including knives, pans, bowls, as well as cleaning and sanitizing dishes manually or mechanically. Proper cleaning involves scrubbing with detergent, rinsing, then sanitizing in hot water to prevent bacterial growth. Mise en place, a French culinary phrase, refers to having all ingredients prepared and organized before starting to cook.

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Nika Katano
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Download as PPTX, PDF, TXT or read online on Scribd
57 views

Lesson 1

The document discusses the tools, equipment, and processes needed for egg preparation and cooking, including knives, pans, bowls, as well as cleaning and sanitizing dishes manually or mechanically. Proper cleaning involves scrubbing with detergent, rinsing, then sanitizing in hot water to prevent bacterial growth. Mise en place, a French culinary phrase, refers to having all ingredients prepared and organized before starting to cook.

Uploaded by

Nika Katano
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 1: Perform Mise

En Place
WHAT IS COOKERY?
•defined as the
application or skill of
assembling and
cooking foods.
Lesson Objectives:

• 1. recognize tools, utensils, and equipment needed in egg


production
• 2. clean, sanitize, and assemble tools, utensils, equipment
required in assembling egg dishes;
• 3. recognize egg components and its nutritive usefulness;
and
• 4. recognize and assemble ingredients as stated in the
standard recipe.
Tools, Utensils and Equipment Required in Egg
Assembling
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
•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.
• 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. Omelet pan – a heavy based frying


normally of cast iron or copper, with rounded
sloping sides used only for making omelets.
• 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

• 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 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.
What is 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 Dishwashig

• The procedure in washing dishes through


the use of a machine. It has a 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.
EXIT TICKET!

WHAT HAVE YOU


LEARNED FROM THE
LESSON?
ACTIVITY #1

• 1.WHAT IS WAREWASHING?
• 2.WHAT IS THE DIFFERENCE BETWEEN
MANUAL WAREWASHING FROM MECHANICAL
WAREWASHING?
• 3. WHAT IS THE IMPORTANCE OF
FOLLOWING THE PROCEDURES OF MANUAL
AND MECHANICAL WAREWASHING?

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