Cookery-10_Q1_Week1.pdf

Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL...

Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga Name of Learner: ___________________ Grade and Section: ________________ LAS COOKERY - 10 Introduction In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its presence in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish. In baking, egg acts both as an emulsifier and leavener. Eggs are produced commercially in farms with a few hundred laying chickens, or in large laying complexes with thousands of layers. Small and micro-sized backyard poultry either in small poultry cages or as free-range chicken are also producing eggs. Egg is indeed a convenient food for any meal in and out of the house. SUPPLEMENTAL INFORMATION In the preparation of egg dishes, the first consideration is to identify the needed tools and equipment and how to clean and sanitize them after use KITCHEN TOOLS Channel Knife a small hand tool used generally in decorative works such as making garnishes. 1  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga 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 It is 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 Rubber 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. 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. 2  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga 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 Piercer A sharp pointed tool used to gently prick a very small hole in the large end of an eggshell before hard boiling. Egg Separator A small cup used to separate egg white from egg yolk Egg Slicer A tool used to cut hardboiled egg into uniform sizes KITCHEN UTENSILS Egg Poacher A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching. A covered pan containing a plate with shallow cups in each of which egg can be cooked over steam rising from boiling water. 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. 3  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga Crepe Pan A skillet which is shallow and slope-sided and is 6-8 inches in diameter. Measuring cup for dry and liquid ingredients a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar 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. Sauce pan 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 is used for mixing ingredients. Egg Coddler A small cup made of porcelain with a screw on top, which is submerged in simmering water until the egg is cooked KITCHEN EQUIPMENT 4  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga 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. It prevents bacterial growth that causes food spoilage Egg Cooker an electric appliance which steams or cooks’ egg in shell with insert cups for steam- poached egg or flat inserts for cooking fried or scrambled and omelets Remember! Tools – is a device or implement, especially one held in the hand, used to carry out a particular function. Utensils – is an implement, container, or other article, especially for household use. Equipment – more complex tool; the necessary items for a particular purpose. 5  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga CLEANING AND SANITIZING TOOLS AND EQUIPMENT 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 two-step process. Sanitizing Cleaning Here are some points to support your workplace training: 1. Clean in a logical order. 2. Different cleaning tasks require different methods. 3. Many cleaning agents are harmful. 4. Mixing one agent with another can be very dangerous. WARE WASHING - It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. Two Types of Ware Washing 1. 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. MANUAL DISHWASHING PROCEDURE 1. Scrape and pre-rinse 2. Wash 3. Rinse 4. Sanitize 5. Drain and air-dry 6  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga 2. 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. MECHANICAL DISHWASHING PROCEDURE 1. Scrape and pre-rinse 2. Rack dishes so that the dishwasher spray will strike all surfaces 3. Run machine for a full cycle 4. Set the sanitizing temperatures at 180 °F for machine that sanitizes by heat and at 140 °F for machine that sanitizes by chemical disinfectant. 5. Air-dry and inspect dishes. 7  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga Physical Structure and Composition of Eggs EGGS - Refers to poultry or fowl products. - Eggs may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish. - In baking, egg acts both as an emulsifier and leavener. BLOOM - is the eggs protective coating or mucin layer which aids in the maintenance of its freshness by covering the small holes in the shell. Physical Structure of Egg 1. SHELL - The eggs’ outer covering and it is the eggs’ first line of defense against bacterial contamination. 8  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga - It is produced by the shell gland (uterus) of the oviduct, and has an outer coating, the bloom or cuticle. 2. AIR CELL - This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg. When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separate from the outer shell membrane to form the air cell. 3. ALBUMEN/EGG WHITE - Albumen, also called egg white, accounts for most of an eggs’ liquid weight, about 67%. - It is produced by the oviduct and consists of four alternating layers of thick and thin consistencies. inner thick white or chalaziferous the inner thin white, the outer thick white the outer thin white. 4. CHALAZA - This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white. - The twist in the chalaza is meant to keep the germinal disc always on top whichever way the egg may turn. 5. GERMINAL DISC - This is the entrance of the latebra, the channel leading to the center of the yolk. - When the egg is fertilized, sperm enter by way of the germinal disc, travel to the center and a chick embryo starts to form. 6. MEMBRANES - There are two kinds of membranes, one just under the shell and the other covering the yolk. These are the shell membrane and the vitelline membrane. - The vitelline membrane is the covering that protects the yolk from breaking. 7. YOLK - The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg. The egg yolk is formed in the ovary. 9  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga - The yolk material serves as a food source for embryonic development. It contains all the fat in the egg and a little less than half of the protein. The main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin which is high in phosphorus and has antioxidant properties, and livetin which is high in sulfur. NUTRITIVE VALUE OF EGG Egg is indeed one of natures’ complete food. It contains high quality protein with all the essential amino acids, all of the vitamins except vitamin C, and many minerals. Except for mothers’ milk, eggs provide the best protein naturally available. EGG QUALITY 1. Shell quality (exterior quality) – has direct influence on microbiological quality. 2. Interior egg quality – has direct bearing on the functional properties of eggs. 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. 10  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga EGG SIZE - Several factors influence the size of the egg: breed, age of hen, weight, feed and environmental factors. - Native chickens have much smaller eggs than commercial breeds. - Pullets that are significantly underweight at sexual maturity will also produce small eggs. - Better fed hens lay larger eggs than underfed ones. - The environmental factors that lead to smaller eggs are heat, stress and overcrowding. - The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Basis for Evaluating Egg Shell 1. Cleanliness 2. Shape 3. Texture 4. Soundness An eggshell is covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. Note: The unit for describing egg freshness, based on the thickness of the albumen is called Haugh unit with a symbol of HU named before Raymond Haugh in 1937. CHARACTERISTICS OF FRESH EGGS It should be clean, uniform in size and sound-shelled It should be plain, free from stain, odor or feces Shell should be rough, chalky and unbroken It should sink in water It should have light and thick white part\ It should have firm round and well centered yolk It has a small air cell 11  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga ACTIVITY Direction: Given the image shown below identify and describe the different structure of an egg 1. 2. 7. 3. 4. 5. 6. ASSESSMENTS Direction. Given the image shown below, identify and give the uses of the following kitchen tools, utensils and equipment. 12  Department of Education Region III Division of Pampanga City of San Fernando EASTERN PORAC NATIONAL HIGH SCHOOL Gertrudes Village Manibaug Libutad, Porac, Pampanga ENRICHMENT ACTIVITIES True or False (Write YES if the statement is TRUE and NO if the statement is FALSE) ______1. Eggs are excellent source of protein ______2. Eggs are good source of all vitamin B+ the fat-soluble vitamin A it also provides amount of vitamin D as well as some vitamin E. ______3. Fresh egg should free from dirt ______4. Fresh egg has a big air cell ______5. Fresh egg should sink in water during the water test 13