TLE COOKERY 10 Lesson 1 LO1 Perform Mise en Place (DOWNLOAD LAS#1 here:

Summary

This video script offers an in-depth guide to preparing egg, cereal, and starch dishes, focusing on essential knowledge and skills. It covers the identification and use of necessary tools and equipment, emphasizing the importance of cleaning and sanitization for food safety. The script also delves into the versatility of eggs in cooking, their role in baking, and the commercial production process. It concludes with a discussion on cleaning procedures, including manual and mechanical dishwashing, to prevent cross-contamination and ensure hygienic kitchen practices.

Takeaways

• 🥚 The versatility of eggs is highlighted, as they can be consumed in various forms such as boiled, poached, or combined with other ingredients.
• 🌟 The importance of the egg's bloom (protective coating) is emphasized for maintaining freshness and preventing bacterial penetration.
• 🧼 Washing eggs before storage is discouraged as it removes the bloom, making eggs more susceptible to spoilage.
• 🏡 Both commercial and backyard poultry operations are mentioned as sources of egg production.
• 🍳 The lesson's objective is to prepare learners to identify tools and equipment, clean and sanitize them, understand egg components, and prepare ingredients according to recipes.
• 🔧 A variety of tools and equipment are listed as essential for egg preparation, including knives, spatulas, colanders, and egg poachers.
• 🍳 Kitchen equipment such as range ovens, refrigerators, and microwave ovens are highlighted as mandatory for food safety and preparation.
• 🧼 A cleaning and sanitizing program is crucial for food safety, with a focus on the two-step process of cleaning before sanitizing.
• 🧴 The use of cleaning agents and the importance of following instructions for their use are stressed to prevent harm and ensure effectiveness.
• 🍽️ Manual and mechanical dishwashing procedures are outlined, with emphasis on proper cleaning, rinsing, sanitizing, and drying to prevent contamination.

Q & A

What are the objectives for the first quarter of the course on egg, cereal, and starch dishes?

By the end of the first quarter, learners are expected to perform, prepare, and cook egg, cereal, and starch dishes; present these dishes; and store them properly.

What is the importance of the egg's bloom in terms of storage and quality?

The bloom, or protective coating on eggs, helps maintain freshness by covering the pores in the shell. It's not advisable to wash eggs prior to storage as removing the bloom exposes the pores, making the egg susceptible to bacterial penetration and dehydration, which can hasten the deterioration of its quality.

How are eggs produced commercially?

Eggs are produced commercially in farms with hundreds of laying chickens or in large complexes with thousands of layers. Small and micro-sized backyard poultry operations also produce eggs, either in small cages or as free-range chickens.

What are the key learning outcomes for lesson one on preparing egg dishes?

The key learning outcomes include identifying tools and equipment needed for egg preparation, cleaning and sanitizing these tools, understanding egg components and their nutritive value, and preparing ingredients according to standard recipes.

What are some of the tools and equipment necessary for preparing egg dishes?

Tools and equipment include a channel knife, spatula, colander, pastry brush, rubber scraper, sieve, spoons, egg poacher, omelette pan, measuring cups and spoons, and mixing bowls.

Why is it important to clean and sanitize kitchen tools and equipment after each use?

Proper cleaning and sanitizing prevent the transfer of harmful microorganisms from one food to another, which is crucial for maintaining food safety.

What is the difference between cleaning and sanitizing in the context of kitchen tools and equipment?

Cleaning involves the removal of visible soil, while sanitizing reduces the number of harmful microorganisms using hot water or a chemical sanitizing solution.

What are the steps involved in manual dishwashing according to the script?

The steps include scraping and pre-rinsing, washing with warm water and detergent, rinsing with clean warm water, sanitizing by immersing in hot water, and finally draining and air-drying.

How does mechanical dishwashing differ from manual dishwashing?

Mechanical dishwashing automates the washing, rinsing, and sanitizing process, though it still involves pre-rinsing and proper placement of dishes to ensure all surfaces are cleaned.

What is the recommended sanitizing temperature for manual dishwashing?

The recommended sanitizing temperature for manual dishwashing is 170 degrees Fahrenheit for 30 seconds.

Why should utensils not be towel-dried after washing and sanitizing?

Towel-drying utensils may contaminate them as the towels could carry bacteria or other contaminants.

Outlines

00:00

🍳 Introduction to Egg Cereal and Starch Dishes

This paragraph introduces the course on preparing egg cereal and starch dishes, emphasizing the importance of understanding the preparation, cooking, presentation, and storage of these dishes. It outlines the learning outcomes, such as identifying necessary tools and equipment, cleaning and sanitizing them, and understanding the nutritive value of eggs. The versatility of eggs in cooking is highlighted, along with the significance of the egg's protective coating, known as bloom, which should not be removed before storage to prevent bacterial penetration and dehydration. The paragraph also covers the commercial production of eggs and their convenience in various meals.

05:01

🥚 Tools and Equipment for Egg Preparation

This section delves into the specific tools and equipment required for preparing egg dishes, such as channel knives for garnishing, spatulas for food manipulation, colanders for straining, pastry brushes for applying egg wash, and rubber scrapers for cleaning. It also mentions various types of spoons, egg poachers, omelette pans, measuring cups and spoons, and mixing bowls. The paragraph further discusses kitchen equipment like ranges, ovens, refrigerators, and microwave ovens, which are essential for any food establishment. The importance of cleaning and sanitizing these tools and equipment to prevent food contamination is also emphasized, along with the need for a systematic cleaning program.

10:02

🧼 Cleaning and Sanitizing in the Kitchen

The final paragraph focuses on the critical aspect of cleaning and sanitizing kitchen tools and equipment as part of a food safety program. It stresses the need for a two-step process where surfaces must be cleaned and rinsed before sanitizing. The paragraph advises on the selection of appropriate cleaning products and equipment, and the importance of following label instructions. It also provides safety tips for handling cleaning agents and the dangers of mixing different agents. The paragraph concludes with instructions for manual and mechanical dishwashing, including pre-rinsing, washing, rinsing, sanitizing, and air-drying to ensure that utensils are clean and safe for use.

Keywords

💡Egg Cereal and Starch Dishes

Egg cereal and starch dishes refer to a variety of food items that are prepared using eggs, cereals, and starches as primary ingredients. These dishes can range from simple breakfast foods like eggs and toast to more complex recipes that incorporate these ingredients in innovative ways. In the context of the video, these dishes are the focus of the educational content, where learners are expected to gain knowledge and skills in their preparation, cooking, presentation, and storage.

💡Bloom

Bloom is the protective coating on eggshells that helps maintain the freshness of the egg by covering the pores and preventing bacterial penetration and dehydration. The term is significant in the video as it advises against washing eggs before storage to preserve this natural barrier, which is removed during the washing process, thus hastening the deterioration of the egg's quality.

💡Commercial Production

Commercial production of eggs refers to the large-scale farming of laying hens for the purpose of egg production. The video mentions both small-scale farms with a few hundred chickens and large complexes with thousands of layers, highlighting the different scales at which eggs can be commercially produced. This concept is important as it sets the stage for understanding the source of eggs used in the preparation of the dishes discussed.

💡Tools and Equipment

Tools and equipment are essential for preparing egg, cereal, and starch dishes. The video lists various tools such as channel knives, spatulas, colanders, and equipment like range ovens and refrigerators that are necessary for the cooking process. Understanding the use and importance of these tools is crucial for learners to effectively prepare the dishes as part of their culinary education.

💡Cleaning and Sanitizing

Cleaning and sanitizing are critical food safety procedures that involve the removal of visible soil and the reduction of harmful microorganisms, respectively. The video emphasizes the importance of these procedures to prevent cross-contamination and ensure the safety of the dishes being prepared. It also outlines the need for a systematic cleaning program and the use of appropriate cleaning agents and methods.

💡Food Safety Program

A food safety program is a systematic approach to managing food safety hazards to ensure that food produced is safe to eat. The video discusses the role of cleaning and sanitizing as part of such a program, highlighting the importance of maintaining kitchen hygiene to prevent foodborne illnesses. This concept is central to the video's message on the safe handling and preparation of food.

💡Egg Components and Nutritive Value

Egg components refer to the different parts of an egg, including the yolk and the white, each with its own nutritive value. The video mentions the importance of understanding these components as part of learning to prepare egg dishes. This knowledge is essential for creating dishes that are not only delicious but also nutritious.

💡Standard Recipe

A standard recipe is a set of instructions for preparing a specific dish, including ingredient quantities and cooking methods. The video instructs learners to identify and prepare ingredients according to standard recipes, which is a fundamental skill in cooking. Adhering to standard recipes ensures consistency in the final product and is a key aspect of professional cooking.

💡Manual Dishwashing

Manual dishwashing is the process of cleaning dishes, utensils, and cookware using manual labor, typically involving a three-compartment sink. The video provides a detailed procedure for manual dishwashing, which includes scraping, washing, rinsing, and sanitizing. This method is important for small-scale operations or when mechanical dishwashers are not available.

💡Mechanical Dishwashing

Mechanical dishwashing involves the use of a dishwasher machine to clean, rinse, and sanitize dishes, utensils, and cookware. The video outlines the steps for mechanical dishwashing, which are similar to manual methods but are automated. This process is essential for large-scale operations where efficiency and speed are required.

💡Food Dehydration

Food dehydration is the process by which moisture is removed from food, often to extend its shelf life. In the context of the video, dehydration is mentioned as a negative outcome when eggs are not properly stored, as it can lead to a decline in quality. Understanding dehydration is important for maintaining the freshness and quality of food products.

Highlights

First quarter objectives include performing, presenting, and storing egg cereal and starch dishes.

Learners will gain essential knowledge and opportunities to develop skills in food preparation.

Eggs are versatile and can be cooked in various ways or combined with other ingredients.

Eggs serve as an emulsifier and leavener in baking.

Bloom is the protective coating on eggs that helps maintain freshness.

Commercial egg production occurs in both small and large-scale farms.

Eggs are a convenient food suitable for any meal.

Lesson one focuses on preparing egg dishes and identifying necessary tools and equipment.

Proper cleaning and sanitizing of tools and equipment are crucial for food safety.

A variety of kitchen tools are required for egg preparation, including knives, spatulas, and colanders.

Egg poachers and omelette pans are specialized tools for specific egg dishes.

Measuring cups and spoons are essential for accurate ingredient measurement.

Kitchen equipment such as ranges, ovens, and refrigerators are mandatory for food establishments.

Cleaning and sanitizing kitchen tools and equipment is a two-step process to prevent bacterial transfer.

A cleaning program should be established to organize cleaning and sanitizing tasks effectively.

Manual dishwashing involves a three-compartment sink for washing, rinsing, and sanitizing.

Mechanical dishwashing uses a dishwasher capable of washing, rinsing, and drying dishes.

Proper cleaning and sanitizing procedures are essential for maintaining food safety standards.

Transcripts

[Music]

[Music]

cookie regret then

first quarter prepare egg cereal

and starch dishes first quarter

objectives

at the end of this quarter you are

expected to

perform miss and plus prepare

and cook egg cereal and starch dishes

present egg cereal and starch dishes

and store egg cereal and starch dishes

overview this quarter will provide you

learners the essential knowledge and

opportunities

to develop your skills and gain

understanding

in the preparation cooking presentation

and storing

egg cereal and starch dishes you will be

able

to know the needed tools and equipment

and learn how to clean and sanitize them

after its use differentiated activities

and hands-on activities

were given to give you opportunities to

transport

what you have learned

lesson one learning outcome number one

our topic is prepare egg dishes

in cookie egg refers to poultry or pal

products the versatility of eggs is

evident

in its presence in numerous food items

eggs may be eaten cooked in its shell

pride

poached or maybe combined with other

ingredients

to produce another dish in baking

egg ox bought as an emulsifier and

leavener

the eggs protective coating or mucin

layer

which aids in the maintenance of each

pressness

by covering the small holes in the shell

is called bloom

bloom is removed during washing so it is

not advisable to wash eggs prior to

storage

unless it is very dirty

removal of the museum layer will expose

the holes

making the egg susceptible to bacterial

penetration

and dehydration thus hastening

deterioration of its quality

eggs are produced commercially in farms

with a few hundreds 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

lesson one learning outcome number one

perform missing plus at the end of this

lesson

you are expected to first identify

tools youth and sales and equipment

needed in egg preparation

second clean sanitize and prepare

tools utensils and equipment needed

in preparing egg dishes

third identify egg components and its

nutritive value

and fourth identify and prepare

ingredients according to standard recipe

tools youtube and seals and equipment

needed

in egg preparation 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

each use

tools utensils and equipment needed in

egg preparation

chanel knife it is a small hand tool

used in making garnishes

another tool is the spatula it is used

for manipulating foods

like spreading

colanders colanders

are also called vegetable strainer

which are essential for bar use tasks

from

cleaning vegetable to straining pasta or

other foods

pastry brush a small implement used to

brush the surface of unbaked pastries

or cookies with egg white egg yolk or

glass

rubber scraper it is used to scrape off

contents

of bowls

next is the sieve sifter or strainer

a screen mesh type supported by a round

metal frame

used for sifting dry ingredients like

starch and flour

spoons solid slotted or perforated

which are made of stainless steel or

plastics

there are many kinds of spoons such as

copy spoon

dessert spoon sandy spoon tablespoon

soup spoon and salad spoon

egg poacher a miniature bain-marie

with an upper dish containing

indentations of

each size to hold an egg or contain

separate device per poaching

omelette pan heavy base frying usually

of cast

iron or copper with rounded slopping

sides

used exclusively for omelettes

measuring cup for liquid ingredients

are commonly made up of heat proof glass

and transparent so that the liquid can

be seen

measuring spoons it comes in variety of

sizes

shapes materials and colors

these are used to measure smaller

quantities of ingredients

measuring cup a kitchen utensil used for

measuring liquid or bulk

solid cooking ingredients such as flour

and sugar

sauce pan deep cooking pan with a handle

used primarily for cooking sauce or if

put

with a sauce

mixing bowls these containers have

smooth

rounded interior surfaces with no

creases

to retain some mixture and is used for

mixing

ingredients

equipment kitchen equipment may refer to

a small electrical appliance

such as a mixer or a large expensive

power operated appliance such as a range

or a refrigerator

equipment like range ovens and

refrigerators

are mandatory pieces in the kitchen or

in any food

establishment

refrigerators and freezers these are

necessary in the kitchen

to prevent bacterial infections from

food

moss refrigerators have special

compartment permit

fruits and vegetables to keep the

moisture content of

each type of food butter compartment

holds butter separately

to prevent food orders from spoiling its

flavor

oven it is a chamber or compartment

used for cooking baking heating or

drying

microwave ovens are common kitchen

appliance

and are popular for reheating previously

cooked foods

and cooking variety of foods

are used to chop blend mix whip

puree grate and liquefy

all kinds of food a blender is a very

useful appliance

they vary in the amount of power

or voltage and wattage

cleaning and sanitizing kitchen tools

and equipment

must be part of the standard operating

procedures

that make of your food safety program

improper cleaning and sanitizing kitchen

surfaces

allow harmful microorganisms to be

transferred

from one food to another

a cleaning program that is an overall

system

should be prepared to organize all your

cleaning and sanitizing tasks

the program should also help identify

your cleaning needs

set up master cleaning schedule select

the supplies

and tools to use and train yourselves to

make the best

of your skills

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 surfaces must be first be

cleaned

and rinse before being sanitized

there are many cleaning products or

agents and variety of equipment in the

market

choose the best for your workplace and

follow instructions

in the label

cleaning and sanitizing kitchen tools

and equipment

must be part of the standard operating

procedures

that make of your food safety program

improper cleaning and sanitizing kitchen

services

allow harmful microorganisms to be

transferred

from one food to another

here are some points to support your

workplace training

first clean in a logical order second

different cleaning tasks require

different methods

getting things wrong can cause damage to

surface harm to yourself and spread

bacteria and dirt

third many cleaning agents are harmful

their contact with your eyes

or skin or breathing the fumes can cause

a serious illness

fourth mixing one agent with another can

be dangerous

a chemical reaction can be set up or in

some cases

produce a poisonous fumes

wear washing wear washing is the process

of washing and sanitizing dishes

glassware flatware and pots and pans

either manually or mechanically

manual bare washing uses a three

compartment sink and is used primarily

for

pads and pants it may be used for

dishes and flatware in small operations

mechanical wear washing requires a dish

washing machine

capable of washing rinsing and drying

dishes

flatware and glassware in large

operations

heavy duty pot and washing machines had

been designed to remove

cook on food

manual dish washing procedure first

scrape and pregrins

the purpose of this step is to keep the

wash water cleaner

longer second wash

use warm water at 110 fahrenheit

120 fahrenheit and a good detergent

scrub well with a brush to remove all

traces of left over

and grease third is rinse use

clean warm water to rinse off detergent

change the water frequently or use

running water in an overflow

fort is to sanitize place utensil in

rock and

immerse in hot water at around 170

fahrenheit for 30 seconds

a gas or electric heating element is

needed to hold water

at this temperature next is to drain and

air dry

do not towel dry this may contaminate

utensils

mechanical dishwashing the steps in

washing dishes by machine are the same

as in

the manual methods except that the

machine does the washing rinsing and

sanitizing

procedure first scrape and pre-rinse

second rock dishes so that the

dishwasher

spray will strike all surfaces

third run machine for a full cycle

fourth set the sanitizing temperature at

100 degrees fahrenheit for a machine

that's sanitized by heat

and 140 fahrenheit per machine that

sanitized by chemical disinfectant

loss is air dry and inspect dishes do

not touch

wood contact surfaces

a time to remember

this is smiling thank you for watching