This document provides instructions for a lesson on preparing egg dishes. The lesson aims to teach students to identify the tools needed for egg preparation, clean and sanitize equipment, know the components and nutritive value of eggs, and prepare ingredients according to standard recipes. Eggs are produced commercially on farms with hundreds or thousands of laying chickens, or through small backyard poultry either in cages or as free-range chickens, and they provide a convenient food for any meal.
This document provides instructions for a lesson on preparing egg dishes. The lesson aims to teach students to identify the tools needed for egg preparation, clean and sanitize equipment, know the components and nutritive value of eggs, and prepare ingredients according to standard recipes. Eggs are produced commercially on farms with hundreds or thousands of laying chickens, or through small backyard poultry either in cages or as free-range chickens, and they provide a convenient food for any meal.
This document provides instructions for a lesson on preparing egg dishes. The lesson aims to teach students to identify the tools needed for egg preparation, clean and sanitize equipment, know the components and nutritive value of eggs, and prepare ingredients according to standard recipes. Eggs are produced commercially on farms with hundreds or thousands of laying chickens, or through small backyard poultry either in cages or as free-range chickens, and they provide a convenient food for any meal.
This document provides instructions for a lesson on preparing egg dishes. The lesson aims to teach students to identify the tools needed for egg preparation, clean and sanitize equipment, know the components and nutritive value of eggs, and prepare ingredients according to standard recipes. Eggs are produced commercially on farms with hundreds or thousands of laying chickens, or through small backyard poultry either in cages or as free-range chickens, and they provide a convenient food for any meal.
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LESSON 1
PREPARE EGG DISHES
Learning Outcome 1 Perform Mise’en Place At the end of the lesson, you are expected to:
1. identify tools, utensils and equipment needed in egg preparation;
2. clean, sanitize and prepare tools, utensils and equipment needed in preparing egg dishes; 3. identify egg components and its nutritive value; and 4. identify and prepare ingredients according to standard recipe. 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. channel knife