T.L.
E Reviewer 1ST Quarter Chanel knife – it is a small hand tool generally in decorative
works such as making garnishes.
Measuring cup – it is used for measuring liquid or bulk solid
Tools, utensils, equipment & clean, sanitized and cooking ingredients such as flour and sugar.
prepare tools: Oven – it is a chamber or compartment used for cooking,
Sieve – It is a screen-type mesh supported by a round metal baking, heating, or drying.
frame used for sifting dry ingredients like starch or flour. Offset spatula – it is used for turning and lifting eggs,
Wire whip or Whisk – it is used for blending, mixing,
pancakes, and meats on griddles, grills, sheet pans.
whipping eggs or batter and for blending gravies, sauces,
and soups. Pastry brush – it is used to brush the surface of unbaked
pastries or cookies with egg white, egg yolk or glaze.
- it is a device with loops of stainless-steel wire fastened to a
handle. Ware washing – it is the process of washing and sanitizing
dishes, glassware, flatware, and pots and pans either
Sauce pan – it is a deep cooking pan with a handle used
manually or mechanically.
primarily for cooking sauces.
Wooden spoon – used for mixing creams, butter, and for
Egg poacher – its is a miniature Bain Marie with an upper
tossing salads.
dish containing indentations each sized to hold an egg.
Blending fork – used for testing the tenderness of the meat,
Mechanical Dishwashing – it requires a dishwashing machine
combining big cuts, and particles of meat and vegetables and
capable of washing, rinsing, and drying dishes, flatware, and
for blending other ingredients.
glassware.
Strainer – used for separating liquids to solids.
Rubber spatula/scraper – it is used to scrape off all contents
of the bowls and pans from the sides and fold in beaten eggs Tong – used for handling hot foods.
in batter or whipped cream.
Rice cooker – used for cooking rice and other food.
Electric mixer – it is a hand-held mixer which usually comes
Pressure cooker – used for tendering or cooking meat in
with various attachments including a whisk for whisking
lesser time.
cream, batters and egg whites, and sugar.
Double boiler – used for preparing sauces which easily get
Measuring spoon – it is used to measure an amount of
scorched when cooked directly on the stove.
ingredient, either liquid or dry, when cooking.
Steamer – used for cooking food by steam.
Colander – It is a perforated bowl of varying sizes made of
stainless steel, aluminum or plastic, used to drain, wash or Canister – a metal or plastic container with lid.
cook ingredients from liquid.
Butcher knife – used for cutting, sectioning, and trimming
Refrigerator – it is a kitchen appliance where you store food raw meats.
at a cool temperature.
Mixing bowl – these containers have smooth, rounded
interior surfaces with no crease to retain some mixture and Market Forms of the Eggs:
is used for mixing ingredients. Dried eggs - Market forms of egg are said to be seldom used
Omelet pan – it is a heavy-based frying usually of cast iron or and not commonly sold directly to consumer. It is primarily
copper, with rounded sloping sides used exclusively for used as ingredients in food industry.
omelets. Frozen eggs - they are made of high-quality eggs that may
Manual ware washing – it uses a three-compartment sink have extra yolks or whites.
and is used primarily for pots and pans. Fresh eggs - it may be purchased individually, by dozen or in
trays of 36 pieces.
Shell quality - egg quality component that has direct Germinal disc - The entrance of the labetra, the channel
influence on the microbiological quality of the egg. leading to the center of the yolk
Quail eggs - small eggs with dark brown speckled shells Yolk - The yellow-orange portion which makes up to about
33% of the liquid weight of the egg
Egg grading - form of quality control used to classify eggs.
Sunny side up - A type of Fried Egg that is cook slowly
Heat - an environmental factor that makes the eggs smaller.
without flipping until white is completely set but yolk is still
Tough product - it happens when there is an over soft and yellow is called
coagulation of protein in the egg
Omelet - A type of egg cookery where eggs are mixed, fried,
Green discoloration - it happens if the egg is over cooked. rolled over or folded on a pan
Chalaza - egg structure that holds the yolk in the center by Poached egg - A type of egg cookery where eggs are
anchoring and supporting it. prepared by slipping shelled eggs into barely simmering
water and gently cooking until egg holds its shape
Baked - bake in preheated 325 degrees F. oven until whites
are completely set and yolks begin to thicken but are not Physical Structure and Composition of Eggs
hard, about 12to 18 minutes, depending on number of
servings being baked.
Scrambled - yolks and whites beaten together before
cooking in a greased pan.
- a dish made from whites and yolks of eggs stirred or beaten
together in a pan while being gently heated, typically with
salt, butter, and other ingredients.
Poached - eggs cooked out of the shell in hot water, milk,
broth or other liquid.
Fried - cooked in a small amount of fat in a pan.
Boiled - eggs in their shells cooked in water.
- the eggs are cooked with their shells unbroken, usually by
immersion in boiling water.
Basting - A clear casing enclosing the egg yolk.
Shell - Part of the egg provides the strongest defense against
bacterial invasion.
Egg - A major source of vitamins, minerals, almost half of the
protein, and all of the fat and cholesterol. Types of Fried Eggs
Antioxidant - Egg contains selenium which is a/an-
Deviled eggs - Hard-boiled eggs that have been shelled, cut
in half, and filled with a paste made from the egg yolks
mixed with other ingredients such as mayonnaise and
mustard.
- Sunny side up
Air shell - It is the egg's outer covering which accounts for
about 9 to 12% of its total weight depending on egg size
- Basted
- Over easy
- Over medium
- Over hard
Present Egg Dishes
- Set the table properly.
- Choose your plates wisely.
- Read the clock.
- Just like with centerpieces
- Be odd. Classification of starch, properties, and reaction:
- Play with color and texture. Cereals – usually starchy pods or grains.
- Play with Height. - most important group of crops in the world.
- Garnish appropriately. - in manufactured and processed foods, it plays an
obvious role in achieving the desired viscosity in such
products as sauces, gravies, etc.
Different Techniques in Presenting Egg Dishes Starch – most abundant organic substance on earth.
Attractively.
- commonly found in all forms of leafy green plants,
located in the roots, fruit and grains.
- up to 80% calories.
- rice, corn, cassava, and potato are some source of
starch.
- white, odorless, tasteless granular or powdery
complex carbohydrate.
Birefringence – phenomenon
Sources of Starch
1. Cereal Grains 2. Roots & Tubers 3. Legumes Starch Properties and Reaction
- corn - potato Gelatinization – heating starch granules in moist
environments which includes swelling of granules as water is
- wheat - sweet potato
absorbed and disruption of the organized granule structure.
- rice - tropical cassava plant
Viscosity – the resistance to the flow; increase in thickness
- grain - arrowroot or consistency.
- sorghum Retrogadation – re-associated or bond together in an
ordered structure after disruption by gelatinization
- oats
Syneresis – oozing of liquid from gel when cut and allowed
Classifications of Starch stand.
Native or Natural Starch – refers to the starches as originally - this reaction occurs in all kinds of gel: (i.e pudding,
derived from its plant source. jellies and custard)
Modified Starches – are starches that have been altered Dextrinization – it is the process of forming dextrin.
physically or chemically, to modify one or more of its key
chemicals and physical property. - Dextrins are partially hydrolyzed starches that are
prepared by dry roasting.
Purified Starch – may be separated from grains and tubers
by a process called wet milling. This procedure employs Hydrolysis – starches undergo hydrolysis during cooking,
various techniques of grinding, screening, and centrifuging processing and during storage of food
to separate the starch from fiber, oil, and protein.
Functional Properties of Starch
Starch Composition and Structure Starch various roles in food:
Amylose – is a long chain-like molecule, sometime called - Binders - Package
linear function. It contributes gelling characteristics to
cooked and cooled starch mixture. - Flavor carriers - Moisture retainer
Amylopectin – has a highly branched, brushy type of - Colloidal stabilizer - Thickeners in gravies
structure, very different from the long string-like molecules
- Gel forming agents
of amylose. Cohesion or thickening properties are
contributed by amylopectin but this fraction does not
produce gel.
Cereal-processed Food
Whole Grain Cereal – is a grain product that has retained the
The Starch Granule specific nutrients of the whole unprocessed grain
Granules – molecules of starch are deposited in tiny, Enriched Cereal – are excellent sources of thiamine, niacin,
organized units. riboflavin, and iron.
Hilum – amylose and amylopectin molecules are placed Restored Cereal – one from either the entire grain or
together in tightly packed stratified layers formed around a portions of one or more grains to which there have been
central spot in the granule. added sufficient amounts of thiamine, niacin, and iron to
attain the accepted whole grain levels.
Maltese – when a light crosses patterns on each granules
Noodles and Pasta or Alimentary Paste
- The physiological function of noodles and pasta will depend
on its starch and other constituents. Since it is basically a
starchy food, the nutritional significance discussed for
starches also applies. In addition to starches, including
resistant starches I (RS), noodles and pasta may contain
other fibers and some proteins and fat as well
Nutritive Value of Noodles and Pasta
- Water - Protein
- Niacin - Fat
- Riboflavin - Carbon
- Thiamin - Calcium
- Phosphurus
Dried Noodles and Pasta
- Macaroni - Miswa
- Bihon - Miki
- Sotanghon - Chicken Mami
- Spaghetti - Linguini
- Pancit Canton - Lasagna
