TLE PT

• Egg


  The oval, thin-shelled ovum of bird, used as food
• Eggs are loaded with high-quality proteins, vitamins, minerals, good fats and various trace nutrients
• Market forms of Eggs

  • Fresh Eggs
  • Pasteurized dried eggs
  • Frozen Eggs
  • Salted Eggs
• Fresh Eggs


  • Individually, by dozens, in trays, or in cases
  • Small (180z), medium (21oz), large (24oz), extra large (28=7 oz) to jumbo (30 oz)
• Pasteurized dried eggs


  • Powdered form: dried whole egg, dried egg white, dried egg yolk
  • Dehydrated
  • Long shelf life
  • Easy to use and to be measured
• Frozen Eggs


  • Pasteurized and then frozen kept frozen until needed spoilage is eliminated and space saving for commercial kitchens
• Salted Eggs


  • Duck eggs are preferred larger than hen's eggs
  • Has richer flavor
• Uses of Eggs


  • Breakfast Food
  • Aerating/Leavening
  • Thickening and Binding
  • Emulsifying
  • Garnishing
• Soft cooked egg


  1. 5 mins
• Medium cooked egg


  1. 7 mins
• Hard cooked egg


  10-15 mins
• Egg whites


  • Produce stable foams
  • Increase the volume and tenderness
• Stages of beated egg whites

  • Frothy
  • Soft peak
  • Stiff peak
  • Stiff and dry/ overbeaten
• Emulsifying


  • Eggs protein produces permanent emulsion of oil in liquids
  • Egg yolks hold other ingredients that do not normally mix such as oil ang vinegar
• Boiled eggs can be sliced, sieved, or chopped to use as food garnishes
• Vegetable


  The EDIBLE portion of a plant. A part of a plant typically used as a food
• Fresh Vegetables


  • Leaves
  • Flowers
  • Stem Leaves
  • Roots
  • Bulbs
  • Fruit's
  • Seeds
  • Tubers
• Canned Vegetables


  • Vegetables are already cleaned, peeled, cut into pieces and cooked
  • Have been heated-treated to kill microorganism
  • Canning preserves the flavor and texture of vegetables
  • Softens vegetables but causes some nutrient loss
• Frozen Vegetables


  • Quality is higher because most nutrients are retained during freezing
  • Maintain their bright colors and flavors
• Dried Vegetables are not common in commercial kitchens since it affects the appearance, taste and texture of vegetables
• Seafood


  Any form of sea life regarded as food by humans
• Two Categories of Seafoods

  • Fin Fish
  • Shellfish
• Market Forms and Cuts of Fish

  • Live fish
  • Whole fish
  • Drawn Fish
  • Dressed Fish
  • Filet
  • Steak Cut
  • Sticifs
  • Deboned
  • Flafied
• Kinds of Processed Fish

  • Dried
  • Smofied
  • Frozen
  • Salted
  • Canned
• Market Forms of Shellfish

  • Live Shellfish
  • Coofied Form
  • Whole Shellfish
  • Shucfied Shellfish
  • Headless Shellfish
• Poultry


  Several kinds of fowl that are used as food, including chicken, turkey, duck, pigeon, and quail
• Market Forms of Poultry

  • live poultry
  • whole poultry
  • dressed poultry
  • ready-to-cook
• Different Cuts of Poultry


  • whole
  • halves
  • 8-piece cut
  • breast quarters
  • split breast
  • split breast w/o back
  • boneless, skinless breast
  • whole chicken wing
  • wing drumettes
  • wing mid-section with tip
  • wing mid-section
  • whole chicken leg
  • boneless skinless leg
  • thigh
  • boneless, skinless thigh
  • drumsticks
  • giblets
• Dry heat cooking methods for Poultry

  • Grill, Roast, Pan Fry, Deep Fry, Panbroil
• Moist heat and combination cooking methods for Poultry

  • Braise, Boil, Pot Roast, Steam, Simmer
• Principles of Poultry Cookery include basting to improve palatability, impart brown color, consume immediately, use low to moderate heat, use moist heat cooking for mature chicken, use dry heat cooking for young poultry, and stuff before basting
• Meat


  The flesh of a cattle (beef or veal), chevon (goats), pig (pork) or sheep (lamb)
• Market Forms of Meat

  • Fresh
  • Frozen
  • Chilled
  • Processed
  • Cured
• Cuts of Meat


  • Wholesale Cuts
  • Retail Cuts/Secondary Cuts
  • Specialty Cuts
  • Tender Cuts
  • Tough Meat Cuts
  • Proportional Cuts
• Meat Tenderizing Techniques


  • Use of tools
  • Heat
  • Marinade and fruit
  • Dry aging
• Meat Preparation Steps


  • Remove bones
  • Cutting
  • Remove extra fat and connective tissue
  • Weighing/Portioning
  • Inserting strips of fat
  • Making the meat tender
  • Fillings
  • Frying
  • Marinating
• Dry heat cooking methods for Meat

  • Grill
  • Roast
  • Pan Fry
  • Deep Fry
  • Panbroil
• Moist heat cooking methods for Meat

  • Braise
  • Boil
  • Pot Roast
  • Steam
  • Simmer
• Principles of cooking meat include defrosting, using medium heat for beef and pork loin, using low temperature, cooking long enough, not soaking meat in water, and using low to moderate heat
• Dessert


  A sweet course or dish typically served at the end of a meal. It can be an opportunity to showcase creativity in food preparation