TLE
Terms:
● Emulsifier: food additives that helps mix Cleaning: step by step removal of visible soil
2 substances that separate when they’re
combined Sanitizing: reducing the number of harmful
● Leavener: rising agent microorganisms by using very hot water/ a
chemical sanitizing solution
● Mucin: egg’s protective coating
● Poultry: domesticated birds kept by
Ware washing: two-way process of washing, which
humans for the purpose of harvesting
is the manually/mechanically washing &
useful animal products
sanitizing dishes, glassware, flatware, & pots &
● Mise ‘n Place: set everything in place pans
● Manual: uses a 3-compartment sink
Tools, Utensils, & Equipments needed in
● Mechanical: needs a dishwashing
preparing Egg dishes:
machine
1. Egg timer: both soft & hard boiled eggs
based on temp, placed in pan w/ eggs,
Manual dishwashing procedures:
timer reacts to heat & darkens as eggs
1. Scrape & pre-rinse: maintains
cook
cleanliness of the wash water
2. Egg cups: to serve & eat soft boiled eggs.
2. Wash: use warm water (1100-1200 F) & good
(Porcelain/stainless steel & some have
detergent
integrated plates to hold the shell pieces)
3. Rinse
3. Egg spoons: for soft-boiled eggs & it fits
4. Sanitize: immerse dishes in hot water at
inside an egg without breaking the shell
1700F for 30 secs
4. Egg toppers: for soft-boiled eggs, cleanly
5. Drain & Air-dry: don’t towel-dry because
cuts the tapered ends off the egg in able
it may contaminate dishes
for you to eat the egg out of the shell
5. Egg piercer: for hard boiled eggs. Mechanical dishwashing procedures:
Unlock, place on a table, press the fat 1. Scrape & pre-rinse only
end of the egg down on it to make the 2. Rack dishes in order that the dishwasher
hole in the shell spray will strike all surfaces
6. Electric egg cooker: for poaching eggs, 3. Run machine for a full cycle process
automatic & have timers. 4. Set the sanitizing temps at (for machine
7. Egg slicers: slices equally & neatly the that sanitizes by heat) at (1400F for
cooked eggs machine that sanitizes w/ chemicals)
8. Coddlers: inside of the cup is greased 1st 5. Air-dry & inspect dishes, & avoid
in order to flavor the egg & allow it to be touching food-contact surfaces
removed easily
9. Omelet pans: non-stick pan, perfect for Egg’s Components:
making omelet without struggling to flip 1. Shell:
it ● Egg’s outer covering
10. Egg shaker: for scrambled eggs w/ 3 ● 9-12% of its total weight depending on its
types. The center shape separates & size
beats the eggs ● 1st line of defense against bacterial
11. Egg containment rings: for frying eggs. contamination
Made of silicone rings conform to the
● Made by the shell gland (uterus) of the
bottom of pan to reduce egg ooze out
oviduct, & has an outer coating
12. Egg separator: separates eggs & holds
(bloom/cuticle)
the yolk while the white drips through
● Cuticle seals the pores & is useful in
13. Egg cracker: gently slam an egg down on
reducing moisture losses & prevents
a razor blade, scissor-type contraption
bacterial penetration
that holds eggs of a certain size in order
to crack the eggs 2. Outer Shell Membrane: sticks to the shell
14. Hard/soft boiled egg microwave cooker:
some people finds the convenience to be 3. Inner Shell Membrane: sticks to the albumen
worth the infrequent hassle when it
comes to cooking hard/soft boiled eggs 4. Air Cell: forms when the contents of the egg
15. Microwave poached egg cooker: cool & contract after the egg is laid
scissor-type contraption that holds eggs
of a certain size in order to crack the 5. Chalaze:
eggs ● Ropey strands of egg white which
16. Microwave omelet cooker: holds up to 4 anchors the yolk in place
eggs. Cooking starts on both sides, then ● Mistaken for egg imperfections
flip to combine ● The twist in the chalaze is meant to keep
17. Egg poach pods: flexible silicone pods the germinal disc on top whichever way
that float on the boiling water & can be the egg may turn
used for baking & molding ● The more prominent it is, the fresher the
18. Egg poachers: double boilers w/ 1-6 egg
depressions w/ fixed/removable pods &
pods are often non-stick 6. Albumen:
, ● Aka egg white, accounts for most of an increases the risk for heart attack, stroke, &
egg’s liquid weight, about 67% peripheral artery disease
● Produced by the oviduct & consists of 4
alternating layers of thick & thin 2. High-density Lipoproteins (HDL): good
consistencies cholesterol. Knocks out LDL by taking it away from
● Outer thin white: narrow fluid layer next the arteries & dumping it on the liver to break it
to the shell membrane down & annihilate it
● Outer thick white: gel that forms the
center of the albumen Eggs neither contain LDL/HDL, they contain
● Inner thin white: fluid layer located next omega-3 fatty acids & dietary cholesterol
to the yolk
Omega-3 Fatty Acids:
● Inner thick white (chalaziferous layer):
● Healthy fats
dense, matted, fibrous capsule
● Lowers your heart rate & rhythm,
terminates on each end in the chalazae,
decrease the risk of clotting, reduce
which are twisted in opposite directions
blood pressure levels, improve blood
& serve to keep the yolk centered
vessel function, & delay the build-up of
● Thick & Thin Albumen
plaque in coronary arteries
7. Vitelline Membrane
Benefits of Eggs:
● Covering that protects the yolk from
1. Keeps you full & help w/ weight loss
breaking
2. Improves eye health: lutein, zeaxanthin,
● Weakest at the germinal disc & tends to vit A & zinc in eggs help w/ this
become more fragile as the egg ages 3. Keeps your bones healthy: improves
bone metabolism & prevent the risk of
8. Yolk
osteoporosis (Vit D, Phosphorus, Calcium)
● Yellow to yellow-orange portion, makes
4. Prevents iron deficiency
up about 33% of the liquid weight of the
5. Helps w/ brain development in infants &
egg
fetuses (Choline & Vit B help w/ this)
● Formed in the ovary
● On its surface, there’s a small white spot Quiz:
about 2 mm in diameter. This is the 1. Eggs are a good source of high quality protein
germinal disc & it’s present even if the 2. The major components of eggs include protein,
egg is infertile. In infertile eggs, the fats, & vitamins
germinal disc contains the genetic 3. Eggs are rich in essential vitamins such as
material from the hen only but when Vitamin A, D, & B12
fertilized, it contains the zygote that’ll 4. Eggs provide all nine essential amino acids
eventually develop into a chick required by the body
● Serves as a food source for embryonic 5. The yolk of an egg contains most of the fats &
development protein present in an egg
● Contains all the fat in the egg & a little 6. Cooking method affects the nutritional value of
less than half of the protein eggs. For example, overcooking can destroy some
● Main protein is vitelline, a lipoprotein. It of the nutrients
also contains phosvitin (high in 7. Eggs have dietary & saturated cholesterol
phosphorus & has antioxidant content, more than any other food
properties), & livetin (high in sulfur) 8. Free-range eggs may have higher Omega-3
fatty content & a healthier nutrient profile
compared to conventionally raised eggs
9. Eggs are an excellent choice for individuals who
need a source of high-quality protein, such as
athletes & people who are active
10. Including eggs in a balanced diet can
contribute to overall nutrition & wellness
4 Types of Eggs (From least to most healthy):
1. Conventional: hens are fed grains & can
be found in supermarkets
Nutritive Values of Egg: calories, protein, healthy 2. Organic: chickens are fed organically &
fats, folate, calcium, zinc, phosphorus, selenium, not treated w/ hormones
vitamin A, B5, B12, B2, D, E, K, B6 3. Omega-3 enriched: chickens’ feeds is
mixed w/ flax seeds
Cholesterol:
4. Pastured: hens are free to roam & eat
● Can be found in every cell in the body
natural foods
● Helps generate steroid hormones
(testosterone, estrogen, & cortisol)
Market Forms of Egg:
2 Types of Cholesterol: 1. Fresh Eggs: may be purchased individually, by a
1. Low-density Lipoproteins (LDL): bad cholesterol. dozen, or 30-36 pcs
Contributes to fatty buildups in arteries &
Terms:
● Emulsifier: food additives that helps mix Cleaning: step by step removal of visible soil
2 substances that separate when they’re
combined Sanitizing: reducing the number of harmful
● Leavener: rising agent microorganisms by using very hot water/ a
chemical sanitizing solution
● Mucin: egg’s protective coating
● Poultry: domesticated birds kept by
Ware washing: two-way process of washing, which
humans for the purpose of harvesting
is the manually/mechanically washing &
useful animal products
sanitizing dishes, glassware, flatware, & pots &
● Mise ‘n Place: set everything in place pans
● Manual: uses a 3-compartment sink
Tools, Utensils, & Equipments needed in
● Mechanical: needs a dishwashing
preparing Egg dishes:
machine
1. Egg timer: both soft & hard boiled eggs
based on temp, placed in pan w/ eggs,
Manual dishwashing procedures:
timer reacts to heat & darkens as eggs
1. Scrape & pre-rinse: maintains
cook
cleanliness of the wash water
2. Egg cups: to serve & eat soft boiled eggs.
2. Wash: use warm water (1100-1200 F) & good
(Porcelain/stainless steel & some have
detergent
integrated plates to hold the shell pieces)
3. Rinse
3. Egg spoons: for soft-boiled eggs & it fits
4. Sanitize: immerse dishes in hot water at
inside an egg without breaking the shell
1700F for 30 secs
4. Egg toppers: for soft-boiled eggs, cleanly
5. Drain & Air-dry: don’t towel-dry because
cuts the tapered ends off the egg in able
it may contaminate dishes
for you to eat the egg out of the shell
5. Egg piercer: for hard boiled eggs. Mechanical dishwashing procedures:
Unlock, place on a table, press the fat 1. Scrape & pre-rinse only
end of the egg down on it to make the 2. Rack dishes in order that the dishwasher
hole in the shell spray will strike all surfaces
6. Electric egg cooker: for poaching eggs, 3. Run machine for a full cycle process
automatic & have timers. 4. Set the sanitizing temps at (for machine
7. Egg slicers: slices equally & neatly the that sanitizes by heat) at (1400F for
cooked eggs machine that sanitizes w/ chemicals)
8. Coddlers: inside of the cup is greased 1st 5. Air-dry & inspect dishes, & avoid
in order to flavor the egg & allow it to be touching food-contact surfaces
removed easily
9. Omelet pans: non-stick pan, perfect for Egg’s Components:
making omelet without struggling to flip 1. Shell:
it ● Egg’s outer covering
10. Egg shaker: for scrambled eggs w/ 3 ● 9-12% of its total weight depending on its
types. The center shape separates & size
beats the eggs ● 1st line of defense against bacterial
11. Egg containment rings: for frying eggs. contamination
Made of silicone rings conform to the
● Made by the shell gland (uterus) of the
bottom of pan to reduce egg ooze out
oviduct, & has an outer coating
12. Egg separator: separates eggs & holds
(bloom/cuticle)
the yolk while the white drips through
● Cuticle seals the pores & is useful in
13. Egg cracker: gently slam an egg down on
reducing moisture losses & prevents
a razor blade, scissor-type contraption
bacterial penetration
that holds eggs of a certain size in order
to crack the eggs 2. Outer Shell Membrane: sticks to the shell
14. Hard/soft boiled egg microwave cooker:
some people finds the convenience to be 3. Inner Shell Membrane: sticks to the albumen
worth the infrequent hassle when it
comes to cooking hard/soft boiled eggs 4. Air Cell: forms when the contents of the egg
15. Microwave poached egg cooker: cool & contract after the egg is laid
scissor-type contraption that holds eggs
of a certain size in order to crack the 5. Chalaze:
eggs ● Ropey strands of egg white which
16. Microwave omelet cooker: holds up to 4 anchors the yolk in place
eggs. Cooking starts on both sides, then ● Mistaken for egg imperfections
flip to combine ● The twist in the chalaze is meant to keep
17. Egg poach pods: flexible silicone pods the germinal disc on top whichever way
that float on the boiling water & can be the egg may turn
used for baking & molding ● The more prominent it is, the fresher the
18. Egg poachers: double boilers w/ 1-6 egg
depressions w/ fixed/removable pods &
pods are often non-stick 6. Albumen:
, ● Aka egg white, accounts for most of an increases the risk for heart attack, stroke, &
egg’s liquid weight, about 67% peripheral artery disease
● Produced by the oviduct & consists of 4
alternating layers of thick & thin 2. High-density Lipoproteins (HDL): good
consistencies cholesterol. Knocks out LDL by taking it away from
● Outer thin white: narrow fluid layer next the arteries & dumping it on the liver to break it
to the shell membrane down & annihilate it
● Outer thick white: gel that forms the
center of the albumen Eggs neither contain LDL/HDL, they contain
● Inner thin white: fluid layer located next omega-3 fatty acids & dietary cholesterol
to the yolk
Omega-3 Fatty Acids:
● Inner thick white (chalaziferous layer):
● Healthy fats
dense, matted, fibrous capsule
● Lowers your heart rate & rhythm,
terminates on each end in the chalazae,
decrease the risk of clotting, reduce
which are twisted in opposite directions
blood pressure levels, improve blood
& serve to keep the yolk centered
vessel function, & delay the build-up of
● Thick & Thin Albumen
plaque in coronary arteries
7. Vitelline Membrane
Benefits of Eggs:
● Covering that protects the yolk from
1. Keeps you full & help w/ weight loss
breaking
2. Improves eye health: lutein, zeaxanthin,
● Weakest at the germinal disc & tends to vit A & zinc in eggs help w/ this
become more fragile as the egg ages 3. Keeps your bones healthy: improves
bone metabolism & prevent the risk of
8. Yolk
osteoporosis (Vit D, Phosphorus, Calcium)
● Yellow to yellow-orange portion, makes
4. Prevents iron deficiency
up about 33% of the liquid weight of the
5. Helps w/ brain development in infants &
egg
fetuses (Choline & Vit B help w/ this)
● Formed in the ovary
● On its surface, there’s a small white spot Quiz:
about 2 mm in diameter. This is the 1. Eggs are a good source of high quality protein
germinal disc & it’s present even if the 2. The major components of eggs include protein,
egg is infertile. In infertile eggs, the fats, & vitamins
germinal disc contains the genetic 3. Eggs are rich in essential vitamins such as
material from the hen only but when Vitamin A, D, & B12
fertilized, it contains the zygote that’ll 4. Eggs provide all nine essential amino acids
eventually develop into a chick required by the body
● Serves as a food source for embryonic 5. The yolk of an egg contains most of the fats &
development protein present in an egg
● Contains all the fat in the egg & a little 6. Cooking method affects the nutritional value of
less than half of the protein eggs. For example, overcooking can destroy some
● Main protein is vitelline, a lipoprotein. It of the nutrients
also contains phosvitin (high in 7. Eggs have dietary & saturated cholesterol
phosphorus & has antioxidant content, more than any other food
properties), & livetin (high in sulfur) 8. Free-range eggs may have higher Omega-3
fatty content & a healthier nutrient profile
compared to conventionally raised eggs
9. Eggs are an excellent choice for individuals who
need a source of high-quality protein, such as
athletes & people who are active
10. Including eggs in a balanced diet can
contribute to overall nutrition & wellness
4 Types of Eggs (From least to most healthy):
1. Conventional: hens are fed grains & can
be found in supermarkets
Nutritive Values of Egg: calories, protein, healthy 2. Organic: chickens are fed organically &
fats, folate, calcium, zinc, phosphorus, selenium, not treated w/ hormones
vitamin A, B5, B12, B2, D, E, K, B6 3. Omega-3 enriched: chickens’ feeds is
mixed w/ flax seeds
Cholesterol:
4. Pastured: hens are free to roam & eat
● Can be found in every cell in the body
natural foods
● Helps generate steroid hormones
(testosterone, estrogen, & cortisol)
Market Forms of Egg:
2 Types of Cholesterol: 1. Fresh Eggs: may be purchased individually, by a
1. Low-density Lipoproteins (LDL): bad cholesterol. dozen, or 30-36 pcs
Contributes to fatty buildups in arteries &
