COOKERY NC II

Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE EGG DISHES

Module Title: PREPARING EGG DISHES

Technical Education & Skills Development Authority

SANTA FE NATIONAL HIGH SCHOOL

Santa Fe Nueva Vizcaya

COOKERY NC IICOMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1.Clean and maintain kitchen premises

Cleaning and maintaining kitchen premises

TRS512328

2.Prepare stocks, sauces and soup

Preparing stocks, sauces and soups

TRS512331

3. Prepare appetizers Preparing appetizers TRS512381

4.Prepare salads and dressing

Preparing salads and dressings

TRS512382

5. Prepare sandwiches Preparing sandwiches TRS512330

6. Prepare meat dishes Preparing, meat dishes TRS512383

7Prepare vegetable dishes

Preparing vegetables dishes

TRS512384

8 Prepare egg dishes Preparing Egg Dishes TRS512385

9Prepare starch products

Preparing starch dishes TRS512386

10Prepare poultry and game dishes

Preparing poultry and game dishes

TRS512333

11Prepare seafood dishes

Preparing seafood dishes TRS512334

12 Prepare desserts Preparing desserts TRS512335

13Package prepared foods

Packaging prepared food TRS512340

MODULE CONTENT

UNIT OF COMPETENCY: PREPARE EGG DISHES

MODULE TITLE: PREPARING EGG DISHES

MODULE DESCRIPTOR: This module deals with the skills and knowledge and attitude required to prepare various eggs dishes

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:

At the end of this module you MUST be able to:

1. Perform Mise en place

2. Prepare and cook egg dishes

3. Present egg dishes

4. Store egg dishes

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks

2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements

3. Ingredients are assembled according to correct quantity, type and quality required

4. Ingredients are prepared based on the required form and time frame

5. Frozen ingredients are thawed following enterprise procedures.

6. Where necessary, raw ingredients are washed with clean potable water.

7. Variety of egg dishes are prepared according to standard recipes using a range of cooking methods

8. Eggs are cooked based on clients requirements

9. Sauces and accompaniments specific to egg preparations are selected and prepared

10. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes

11. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements.

12. Suitable plates are selected according to enterprise standards

13. Eggs are presented hygienically and attractively using suitable garnishes and side dishes sequentially within the required timeframe

14. Factors in plating dishes are observed in presenting poultry and game dishes.

15. Fresh and processed eggs are stored at the correct temperature

16. Optimum freshness and quality are maintained in accordance with enterprise storing techniques and procedures

17. Quality trimmings and other leftovers are utilized where and when appropriate

18. Egg is stored in accordance with FIFO operating procedures and storage of egg requirements

LEARNING OUTCOME SUMMARY

LO1. PREPARE MISE EN PLACE

Contents:

1. Tools, equipment and utensils needed in cooking eggs

2. Variety of eggs dishes

3. Methods of cooking eggs

4. Egg sizing

5. Quality of eggs

6. Market forms of eggs

7. Nutritional value/components of eggs

8. Safe work practices

9. Principles and practices of hygiene related to use of raw ingredients

10. Logical and time efficient work flow

11. Cutting and presentation techniques of vegetables and fruits

12. Organizational skills and teamwork

13. Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes

Assessment Criteria

1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks

2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements

3. Ingredients are assembled according to correct quantity, type and quality required

4. Ingredients are prepared based on the required form and time frame

5. Frozen ingredients are thawed following enterprise procedures.

6. Where necessary, raw ingredients are washed with clean potable water.

Conditions

The participants will have access to:

1. LCD Projector (optional for lecture)2. Overhead Projector (Optional for lecture)3. Television and multimedia player4. Whiteboard5. Applicable equipment as prescribed by Training regulations6. Electric, gas or induction ranges7. Ovens, including combi ovens8. Microwaves9. Grills and griddles10. Deep fryers11. Salamanders12. Food processors

13. Blenders14. Mixers15. Slicers16. Pans17. Utensils18. Tilting fry pan19. Steamers20. Baine marie21. Mandoline22. pots and pans23. bowls and 24. Plastic wrap25. Aluminum foil26. measuring cups27. weighing scales28. cleaning materials and29. linen 30. tea towels31. serviettes32. table cloth33. aprons34. uniforms35. hair restraints

a. toque, b. caps,

36.hairnets37.Eggs38. Fresh39. Century40. Salted41. Manuals42. Books43.Video (CD)

Methodologies:

•Lecture/ demonstration

•Film viewing

•Demonstration

Assessment Method:

1. Direct observation

2. Oral questioning

3. Written exam

Learning Experiences

Learning Outcome 1

Perform Mise en place

Learning Activities Special Instructions

Read Info sheet 8.1-1 on tools and utensils needed in cooking eggs.

Answer self-check 8.1-1 Compare answers to answer key 8.1-1

Read info sheet 8.1-2 on Variety of eggs dishes

Answer self-check 8.1-2 Compare answers to answer key 8.1-2

Read Info sheet 8.1-3 on Methods of cooking eggs

Answer self-check 8.1-3 Compare answers to answer key 8.1-3

Perform job sheet 8.1-1 on How to cook egg in different methods

Evaluate Performance by using performance criteria checklistPresent your work to your trainer for evaluation

Keep a copy of your work for the next activities.

Read Info sheet 8.1-4 on egg sizing

Answer self-check 8.1-4 Compare answers to answer key 8.1-4

Read Info sheet 8.1-5 on quality of eggs

Answer self-check 8.1-5 Compare answers to answer key 8.1-5

Read Info sheet 8.1-6 on market forms of egg

Answer self-check 8.1-6 Compare answers to answer key 8.1-6

Read Info sheet 8.1-7 on Nutritional value/components of eggs

Answer self-check 8.1-7 Compare answers to answer key

8.1-7

Read Info sheet 8.1-8 on safe work practices

Answer self-check 8.1-8 Compare answers to answer key 8.1-8

Read Info sheet 8.1-9 on Principles and practices of hygiene related to use of raw ingredients

Answer self-check 8.1-9 Compare answers to answer key 8.1-9

Read Info sheet 8.1-10 on logical and time efficient work flow

Answer self-check 8.1-10 Compare answers to answer key 8.1-10

Read Info sheet 8.1-11 on Cutting and presentation techniques of eggs

Answer self-check 8.1-11 Compare answers to answer key 8.1-11

Perform task sheet 8.1-1 on Techniques in cutting and presentation of eggs

Evaluate Performance by using performance criteria checklistPresent your work to your trainer for evaluation

Keep a copy of your work for the next activities.

Read Info sheet 8.1-12 on Organizational skills and teamworkAnswer self-check 8.1-12 Compare answers to answer key

8.1-12Read Info sheet 8.1-13 on Waste minimization techniques and environmental considerations in specific relation to egg cookeryAnswer self-check 8.1-13 Compare answers to answer key

8.1-13

Information Sheet 8.1-1TOOLS AND UTENSILS NEEDED IN COOKING EGGS

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Enumerate the different tools needed in cooking eggs.

2. Identify the different tools needed in cooking eggs.

Eggs: Boiling

  Egg Timer

For soft- and hard- boiled eggs based precisely on temperature, not losely by time. Placed in pan with eggs, timer reacts to heat and darkens as eggs cook. Adjusts for number of eggs, amount of water, altitude. Calibrated to indicate soft, medium, hard, and stages in-between. Reviewers rave about the item and call it a must have. You just have to get used to no audible signal when done.

Egg Cups

For serving and eating soft-boiled eggs. They are either porcelain or stainless steel. Some have integrated plates to hold the shell pieces. Some are whimsical with chicken feet.

Egg Spoons

For soft-boiled eggs. They fit comfortably inside an egg without breaking the shell. The pictured ones are very thin stainless steel and priced accordingly. There are others, including olive-wood (for scooping spices or loose-leaf teas) and plastic. Scroll down for the antique ones.

Egg Toppers

For soft-boiled eggs. These are supposed to cleanly cut the tapered ends off the egg so you can eat out of the shell. Can leave shell shards. Another style only cuts a groove, so when you peel, it cracks the shell in a nice line around. Reviews are mixed.

Egg Piercer

For hard boiled eggs. Just unlock, place on a table, press the fat end of the egg down on it to make the hole in the shell. The eggs won’t crack. The attached magnet keeps it handy. A piercer is included with the electric egg cookers.

Electric Egg Cookers

Faster than the hassle of boiling water on the stove. Some are automatic based on temperature sensing. Some have timers. Most also poach in addition to making hard- or soft- boiled eggs, but the poaching is less successful. Some hold up to 7 eggs for boiling. Less for poaching. All include piercing pin. This is an energy efficient way to cook eggs. You aren’t heating up a large amount of water and then tossing it away. Complaints tend to be reliability related.

Egg Slicers

They are either countertop or hold in your hand. With the later you squeeze right onto the salad. All use wires to slice the egg. Some claim also for mushrooms for easy sautéing. However the mushrooms must be soft and it’s harder to get right. On some you press once for perfect round or oblong slices, rotate and press again for chopped egg for salads. They take some effort to clean. Hand wash and dry. Reviews are all over the place.

Eggs: Coddling

 

Coddlers

For cooking eggs gently or lightly cooked. The eggs can be partially cooked, mostly cooked, or hardly cooked at all. The inside of the cup is first greased in order to flavour the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavourings) is then broken into the coddler, which is then placed in a pan of near-boiling water for 7-8 minutes. Note that coddled eggs are not boiled. More at Wikipedia: Coddled egg. The traditional grease has been butter. A paleo alternative would need to be a tasty fat like pork, as flavoring the eggs is one of the reasons you coddle eggs. Some people buying these coddlers can’t appreciate their delicateness.

Eggs: Frying

  Omelet Pans

Usually non-stick, but plain stainless steel exists. Most look similar to other skillets, but have sloping sides to slide the omelet around. Calphalon dominates the top of the bestsellers. Some have covers. Some are two half moon shaped pans hinged together. You start cooking the mixture on both sides. When almost done, fold short side over to put mixtures together for final cooking. All the stove top ones of this design get terrible reviews. (The microwave one like this listed below is liked.)

Egg Shaker Egg Containment Rings

For up to three scrambled eggs. The shape in center separates and beats the eggs. Most people find that a fork in a mixing bowl works well for beating eggs. When above four eggs, or if you don’t want to see any blobs of white, a spring coil egg whisk may be used. Or use a Food Chopper 3-Cup

When frying eggs. Stay cool knock down handle. Silicone rings conform to the bottom of pan to reduce egg ooze out. Perfectly shaped eggs are generally only needed for non-paleo sandwiches.

Egg Separator

They are used to separate eggs. They hold the yolk while the white drips through. Most rest across or clip on the edge of a bowl or mug. Longer handles will stretch across larger bowls. Some include receptacles. You have a choice of plastic or stainless steel. People like them. The only problems are when the yolk is too big for some of the smaller ones, and eggs which have the white strongly connected to the yolk can pull the yolk through the side slits. Personally I can’t see why one would separate eggs. The yolks are the best part.

Egg Cracker

From reading the reviews there are some people that have problems cracking eggs and they get shell bits mixed in. This is for them. As shown on TV it does work. You gently slam an egg down on a razor blade. Also shown on TV (and sold at Amazon) is a scissor-type contraption that holds eggs of a certain size and sometimes works. Avoid it.

Eggs: Microwaving

  There are three popular ways of cooking eggs in the microwave. You need to experiment to learn your cooking times. All are dishwasher safe. Microwaves can make:

Hard- or Soft- Boiled Eggs. Hundreds of people like this one, but some people manage to blow up their eggs. You can find pictures of the mess. People find the convenience to be worth the infrequent explosion. I find seven of these scattered in this search of microwave boiled egg cooker.

Poached Eggs. Non-stick surface makes for easy cleaning. They come in a range of sizes. You may need to poke the yokes and whites with a fork before cooking to keep explosions to a minimum. They are also helped by a half a teaspoon of water under and on top of eggs before

cooking.

Omelets. Holds up to 4 eggs at a time. You can eat right out of the pan or slide onto a plate. You start cooking on both sides, then flip to combine.

Eggs: Poaching

 

To poach an egg, the egg is cracked into a small bowl, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. [Wikipedia: Poached egg] The following egg poachers are not really poaching an egg, but the term has been expanded to include them.

Egg Poach Pods

Flexible silicone pods that float on the boiling water. Can also be used for baking and molding. When done remove from water with slotted spoon and flip pod inside out. Easy cleaning in dishwasher.

Egg Poachers

Specialized metal stove top pans have been around for a while. They are basically double boilers with one to six depressions with fixed or removeable pods. Pods are often non-stick.

Self- Check 8.1-1

Matching Type : Match the column A. to Column B. write your answer to the space provided.

A

_____1. Omelet Pans_____2. Egg

Containment Rings_____3. Egg spoons_____4. Egg Cups_____5. Coddlers

B

a.

b.

c.

d.

e.

f.

ANSWER KEY 8.1-1

1. e2. d

3. b4. a5. c

Information Sheet 8.1-2Variety of eggs dishes

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. List down the different Variety of egg dishes

2. Describe the various varieties of egg dishes.

Egg dishes

Name Image Type Region Description

Boiled egg Plain

Includes boiling long enough for the yolk to solidify ("hard boiled") or just long enough for the albumen (egg white) to solidify ("soft boiled")

Coddled egg Plain

In cooking, coddled eggs are gently or lightly cooked eggs. They can be partially cooked, heavily cooked, or hardly cooked at all.

Omelette Plain

A dish made from beaten eggs quickly cooked with butter or oil, but not further stirred while cooking, in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.

Poached egg Plain

An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher".

Name Image Type Region Description

Scrambled eggs Plain

A dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.

Shirred eggs Plain

Also known as baked eggs, is a dish in which eggs have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. An alternative way of cooking is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs.

Baghala ghatoghSavory

Iran

A Khoresh (Persian stew) made with Baghalas (Rashtian faba beans), dill, and Eggs. Usually served with Kateh (Persian rice dish) in the northern provinces of Iran.

Onsen tamago Plain Japan

"Hot-spring eggs", traditional Japanese boiled eggs (tamago) slow-cooked in the water of hot springs (onsen).

Name Image Type Region Description

BalutSavory

Southeast Asia

A developing duck embryo that is boiled alive and eaten in the shell. It is commonly sold as street food in the Philippines.

BrikSavory

Tunisia

A Tunisian dish consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

Century eggSavory

China

A Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.[4]

ChawanmushiSavory

Japan

An egg custard dish found in Japan that uses the seeds of ginkgo.[5]

Chinese steamed eggs

Savory

A Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed.

Name Image Type Region Description

Croque MadameSavory

France

A croque-monsieur sandwich served with a fried egg or poached egg on top

Deviled eggsSavory

Italy

Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard and seasonings then mounded or piped into the white of the boiled egg. Served cold, often al fresco.

Egg bhurjiSavory

India

Similar to scrambled eggs, mixed with fried onions and spices.

Egg CurrySavory

India

A spicy dish made with boiled eggs, tomatoes, fried onions and normally eaten with bread or rotis.

Egg butterSavory

FinlandA mixture of butter and hard boiled eggs.

Egg foo yungSavory

Eggs are stirred together with vegetables such as bean sprouts and scallions, then quickly cooked in a hot skillet or deep-fried in oil, and served with gravy.

Egg in a basketSavory

An egg fried within a hole in a slice of bread.

Egg kheshSavory

India

Name Image Type Region Description

Egg drop soupSavory

A Chinese soup of wispy beaten eggs in boiled chicken broth

Egg saladSavory

Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It is also often used as a topping on green salads. It's also sometimes referred to as egg mayonnaise.

Egg sandwichSavory

A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad and scrambled eggs are popular options. Additional fillings such as various meats and cheeses abound. A common version is the fried egg sandwich.

Eggs BenedictSavory

Poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce.

Frittata Savory

an Italian egg-based dish similar to an omelette or crustless quiche, enriched with

Name Image Type Region Description

additional ingredients such as meats, cheeses, vegetables or pasta.

Hangtown frySavory

United States

A type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.[17]

Huevos motuleños

Savory

Mexico

A breakfast food made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and salsa picante.[18]

Huevos rancherosSavory

Latin America

Eggs either poached in salsa or fried, served on top of corn tortillas and frijoles. Toppings may include avocado slices, melted cheese, sour cream, cilantro, etc.

Indian omeletteSavory

A version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.

Kedgeree Savory

British corruption of Indian Khichdi.

A dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-

Name Image Type Region Description

boiled eggs, curry powder, butter or cream and occasionally sultanas.

Kuro-tamago hard-boiled egg

Savory

JapanBlack boiled egg, cooked in sulphur rich hot spring

Loco mocoSavory

Hawaii

White rice, topped with a hamburger patty, a fried egg, and brown gravy.

MenemenSavory

Turkey

MigasSavory

Tex-Mex

Mirza-QasemiSavory

Iran

Eggs, Tandoori or kabobed aubergine, tomato, seasoned with garlic, salt and pepper

OkonomiyakiSavory

Japan

Egg-and-flour mix cooked on a griddle with various added ingredients, having various styles.

Pickled egg Savory

typically hard boiled eggs that are cured in vinegar or brine. This was originally done like many foods as a way to preserve the food so that it could be eaten months later. Pickled eggs have since

Name Image Type Region Description

become a favourite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.

Salted duck eggSavory

China

Scalloped eggs [23] Savory

Scotch eggSavory

ShakshoukaSavory

Smoked eggSavory

China [24]

StrattaSavory

AkashiyakiSavory

Japan

A small piece of octopus encased in a round egg mix, developed into takoyaki. Called simply tamago-yaki (egg-cook) by the Akashi locals.

TakoyakiSavory

Japan

A small piece of octopus encased in a round egg mix, developed from akashiyaki.

Name Image Type Region Description

Tamago dashimaki

Savory

Japan Omelet rolls[27]

Tamago kake gohan

Savory

Japan

TamagoyakiSavory

Japan

Tea eggSavory

China

ToknenengSavory

Philippines

Avgofeta Sweet

Akok [28] Sweet Malaysia

Custard pie Sweet

Divinity SweetUnited States

Doce de ovos [30] Sweet Portugal

Egg custard Sweet

Name Image Type Region Description

Egg tart SweetHong Kong [31]

Fios de ovos Sweet Portugal

Kaiserschmarrn SweetAustria and Germany

Kogel mogel SweetEastern Europe

Lampreia de ovos [35] Sweet Portugal

Meringue Sweet

Oeufs à la neige/Île flottante/Floating island

Sweet

Omelette Surprise [36] Sweet

Ovos Moles de Aveiro

Sweet Portugal [37] PGI

Ovos moles de papaia

Sweet MozambiqueAn egg yolk and papaya pudding[38]

Pasteis de nata Sweet Portugal

Name Image Type Region Description

Pavlova SweetNew Zealand

Quindim Sweet Brazil

A baked dessert, made chiefly from sugar, egg yolks, and ground coconut.

Spanish omeletteSavory

Spain

Also known as a Spanish tortilla, a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.[39]

Sweet omelette [40] Sweet

Self- Check 8.1-2

Multiple Choice: Read each statement carefully. Choose the correct answer for each statement from among the choices given. Write only the letter of your chosen answer.

_____1. Includes boiling long enough for the yolk to solidify or just long enough for the albumen (egg white) to solidify ("soft boiled").

a. Egg Benedict b. egg salad c. egg sandwich d. boiled egg

_____2. Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It is also often used as a topping on green salads. It's also sometimes referred to as egg mayonnaise.

a. Egg Benedict b. egg salad c. egg sandwich d. boiled egg

_____3. A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad and scrambled eggs are popular options. Additional fillings such as various meats and cheeses abound. A common version is the fried egg sandwich.

a. Scrambled egg b. egg salad c. egg sandwich d. boiled egg

_____4. A dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.

a. Scrambled egg b. egg salad c. egg sandwich d. Fritata

_____5. an Italian egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta..

a. Scrambled egg b. egg salad c. egg sandwich d. Fritata

ANSWER KEY 8.1-2

1. d2. b3. c4. a5. d

Information Sheet 8.1-3Methods of cooking eggs

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different method of cooking eggs

2. Demonstrate the different method of cooking eggs

COOKING METHODS There are five basic methods for cooking eggs.

The basic principle of egg cooking is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn gray-green.

Eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken.

BAKED (also known as shirred) For each serving, break and slip 2 eggs into a greased ramekin, shallow baking dish or 10-ounce custard cup.

Spoon 1 tablespoon Half and Half, light cream or milk over eggs. Bake in preheated 325 degrees F. oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked.

COOKED IN THE SHELL (eggs in their shells cooked in water). Place eggs in single layer in a saucepan and add enough water to come at

least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further

boiling. Let the eggs stand, covered, in the hot water, the proper amount

of time. *

*HARD-COOKED Let stand in hot water about 15 minutes for Large eggs. (Adjust the time up or down by about 3 minutes for each size larger or smaller.) To help prevent a dark surface on the yolks, immediately run cold water over the eggs or place them in ice water until completely cooled. (Unfortunately it is almost impossible to cook eggs to this stage at altitudes above 10,000 feet.) –

*SOFT-COOKED Let stand in hot water about 4 to 5 minutes depending on desired doneness. Immediately run cold water over the eggs or place them in ice water until cool enough to handle. To serve out of the shell, break the shell through the middle with a knife. With a teaspoon, scoop the egg out of each shell half into a serving dish. To serve in an egg cup, place the egg in the cup small-end down, slice off the large end of the egg with a knife or egg scissors and eat from the shell with a spoon.

FRIED (cooked in a small amount of fat in a pan) In a 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until just hot enough to sizzle a drop of water. (If you use a very large pan, more butter will be needed.) Break and slip 2 eggs into the pan. Immediately reduce the heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering with

lid, spooning butter over the eggs to baste them, or turning the eggs to cook both sides.

STEAM-BASTED VARIATION (a lower-fat version of fried eggs) Use just enough butter to grease a 7" to 8" omelet pan or skillet or substitute a light coating of vegetable pan spray and/or a nonstick pan. Over medium-high heat, heat the butter or the coated pan until just hot enough to sizzle a drop of water. Break and slip the eggs into the pan. Immediately reduce the heat to low. Cook until the edges turn white, about 1 minute. Add about 1 teaspoon water for each 2 eggs. (Decrease the proportion slightly for each additional egg being fried.) Cover the pan tightly to hold in steam. Cook until the whites are completely set and the yolks begin to thicken but are not hard.

POACHED (eggs cooked out of the shell in hot water, milk, broth or other liquid) In a saucepan or deep omelet pan, bring 1 to 3 inches of water or other liquid to boiling. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or saucer or break several into a bowl. Holding the dish close to the water's surface, slip the eggs, 1 by 1, into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim any rough edges, if desired.

SCRAMBLED (yolks and whites beaten together before cooking in a greased pan). For each serving, beat together 2 eggs, 2 tablespoons milk and salt and pepper to taste until blended. In a 7" to 8" omelet pan or skillet over medium heat, heat 2 teaspoons butter until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of the pan, forming large soft curds. Continue until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.

http://en.wikipedia.org/wiki/File:Brinner.jpg

Self- Check 8.1-3

Identification : Tell what term is described by each group of words.

_____1. Bake in preheated 325 degrees F. oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked.

_____2. Yolks and whites beaten together before cooking in a greased pan.

_____3. Eggs cooked out of the shell in hot water, milk, broth or other liquid)

_____4. Cooked in a small amount of fat in a pan.

_____5. Eggs in their shells cooked in water.

ANSWER KEY 8.1-3

1. Baked2. Scrambled

3.Poached4.Fried5. Boiled

JOB SHEET 8.1-1

Title: METHODS OF COOKING

Performance Objective: Given necessary tools, materials and equipment, you should be able to perform the following methods of cooking.

Supplies/Materials : Eggs, Salt Oil, water, Recipe card

Equipment : Non- stick pan, Sauce pan, Wire whisk,

Mixing bowl, Oven, Measuring spoons, Cups

Steps/Procedure:

1. BAKED - For each serving, break and slip 2 eggs into a greased ramekin, shallow baking dish or 10-ounce custard cup. Spoon 1 tablespoon Half and Half, light cream or milk over eggs. Bake in preheated 325 degrees F. oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked.

2. COOKED IN THE SHELL (eggs in their shells cooked in water). Place eggs in single layer in a saucepan and add enough water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. Let the eggs stand, covered, in the hot water, the proper amount of time.

3. FRIED (cooked in a small amount of fat in a pan) In a 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until just hot enough to sizzle a drop of water. (If you use a very large pan, more butter will be needed.) Break and slip 2 eggs into the pan. Immediately reduce the heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering with lid, spooning butter over the eggs to baste them, or turning the eggs to cook both sides.

4. POACHED (eggs cooked out of the shell in hot water, milk, broth or other liquid) In a saucepan or deep omelet pan, bring 1 to 3 inches of water or other liquid to boiling. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or saucer or break several into a bowl. Holding the dish close to the water's surface, slip the eggs, 1 by 1, into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim any rough edges, if desired.

5. SCRAMBLED (yolks and whites beaten together before cooking in a greased pan). For each serving, beat together 2 eggs, 2 tablespoons milk and salt and pepper to taste until blended. In a 7" to 8" omelet pan or skillet over medium heat, heat 2 teaspoons butter until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of the pan, forming large soft curds. Continue until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Assessment Method:

Finish product with Pictures

Performance Criteria Checklist 8.1-1 Methods of cooking

CRITERIADid you….

YES NO

1. Bake eggs

2. Cooked in the shell

3. Fried egg

4. Poached egg

5. Scrambled egg

Information Sheet 8.1-4EGG SIZING

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1.Compare and contrast the different sizes of eggs.

2. Describe the different sizes of eggs.

Size Mass per eggCooking Yield

(Volume)[2]

JumboGreater than 2.5 oz. or 71 g

Very Large or Extra-Large (XL)

Greater than 2.25 oz. or 64 g

56 mL (4 tbsp)

Large (L)Greater than 2 oz. or 57 g

46 mL (3.25 tbsp)

Medium (M)Greater than 1.75 oz. or 50 g

43 mL (3 tbsp)

Small (S)Greater than 1.5 oz. or 43 g

PeeweeGreater than 1.25 oz. or 35 g

Self- Check 8.1-4

Matching Type : Match Colum A from Column B

A

A.

_____1. Greater than 2.5 oz. or 71 g

_____2. Greater than 2 oz. or 57 g

_____3. Greater than 1.5 oz. or 43 g

_____4. Greater than 1.75 oz. or 50 g

_____5. Greater than 1.25 oz. or 35 g

B

a. Pee wee

b. medium

c. Small

d. Large

e. Jumbo

f. Extra large

ANSWER KEY 8.1-41. e2. d

3. c4. b5. a

Information Sheet 8.1-5QUALITY OF EGGS

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Categorize the quality egg.

2. Distinguish quality egg

Quality & Grades of Eggs

QualityAll eggs sold at grocery stores must meet strict standards. Only those of high quality reach the consumer. Eggs must be checked for interior quality by candling, a process where eggs are passed over a strong light to show the shell and interior.

Changes in Quality Over TimeEggs must be stored in the refrigerator to maintain Grade A quality. Eggs kept at room temperature deteriorate as much in a day as they do in a week under refrigeration.

As an egg ages:

The AIR CELL becomes larger The YOLK becomes flatter, larger and breaks more easily The THICK WHITE becomes thin and watery

Egg Grades

Grade AWhen examined at the grading station, Grade A eggs must meet the following requirements:

Thick white Round, well centered yolk Small air cell (less than 5 mm deep)

Clean, uncracked shell with normal shape

Grade B

These eggs are mostly used for commercial baking or go to hospitals, restaurants, etc. Very few are sold at retail stores.

Yolk is slightly flattened; white is thinner. Shell is un-cracked and may have a rough texture; and/or be slightly

soiled and stained.

Grade C

The lowest egg grade, these are used in the production of processed egg products only. They are not sold in grocery stores.

Yolk is flattened and may be oblong in shape; white is thin and watery.

Shell may be cracked and/or stained.

Common Egg Questions

Shell ColourShell colour may vary from white to brown, depending upon the breed of the hen. There is no difference in nutritive value, flavour or cooking performance between a white shelled and brown shelled egg.

Yolk ColourYolk colour reflects the type of grain in the hen's feed. A wheat-based diet yields a lemon yellow yolk colour. A corn or alfalfa-based diet yields an orange yellow yolk colour.

Egg White ColourSometimes a raw egg may have a greenish hue due to the presence of riboflavin (Vitamin B2). Sometimes the raw egg white may be cloudy. This is due to the natural presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg. In both cases, the egg is perfectly safe to eat.

Blood SpotsBlood or "meat" spots are occasionally found on an egg yolk. These tiny red or red-brown spots are not harmful. They are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg. Candling reveals most blood spots and those eggs are removed, but even with electronic spotters, it is impossible to catch all of them. If desired, the spot can be removed with the tip of a clean knife prior to cooking. These eggs are safe to eat.

"White Ropey Things" (Chalaza)More noticeable the fresher an egg is, the two chalaza in an egg "anchor" or keep the yolk in the centre of the egg. They

are safe to eat and generally "disappear" when an egg is

cooked. However, if desired, they can be removed before cooking with the tip of a fork or knife.

Self- Check 8.1-5

Multiple Choices: Read each statement carefully. Choose the correct answer for each statement from among the choices given. Write only the letter of your chosen answer.

_____1. Yolk is flattened and may be oblong in shape; white is thin and watery.

a. Grade C b. grade B c. grade A d. grade AA

_____2. Yolk is slightly flattened; white is thinner.

a. Grade C b. grade B c. grade A d. grade AA

_____3. Thick white Round, well centered yolk , Small air cell (less than 5 mm deep) Clean, uncracked shell with normal shape.

a. Grade C b. grade B c. grade A d. grade AA

_____4. These eggs are mostly used for commercial baking or go to hospitals, restaurants, etc. Very few are sold at retail stores.

a. Grade C b. grade B c. grade A d. grade AA

_____5. Shell may be cracked and/or stained.

a. Grade C b. grade B c. grade A d. grade AA

ANSWER KEY 8.1-5

1. a2. b3. c4. b5. a

Information Sheet 8.1-6MARKET FORMS OF EGG

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Enumerate the market forms of egg

2. Discuss the Market forms of Eggs

Market Forms of Eggs

1. Fresh

a. Dozen

b. Flat (2.5 dozen)

c. Case or half case

2. Frozen (pasteurized)

Whole

Yolk (Sugar added 5%)

3. Pasteurized Dry (Powdered)- heating a raw shell egg to a high enough temperature to achieve pasteurization would also cook the egg.

a. Whole

yolk

c. White

Self- Check 8.1-6

Enumeration :

Enumerate the 3 market forms of eggs

1.2.3.

ANSWER KEY 8.1-6

1. Fresh2. Frozen3. Pasteurize

Information Sheet 8.1-7NUTRITIONAL VALUE/COMPONENTS OF EGGS

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. State the nutritional value and components of eggs.

2. Discuss the Nutritional Value and Components of egg.

Nutritional value Eggs provide a significant amount of protein to one's diet, as well as various nutrients.

Chicken eggs are the most commonly eaten eggs, and are highly nutritious. They supply a large amount of complete, high-quality[3] protein (which contains all essential amino

acids for humans), and provide significant amounts of several vitamins and minerals, including vitamin A, riboflavin,

folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also one of the least expensive single-food sources of complete protein.

One large chicken egg contains approximately 7 grams of protein.3 egg yolks in a glass All of the egg's vitamin A, D and

E is in the yolk. The egg is one of the few foods which naturally contain vitamin D (although this nutrient is naturally produced in humans when their skin is exposed to sunlight). A

large egg yolk contains approximately 60 calories (250 kilojoules); the egg white contains about 15 calories (60

kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although

one study shows that your body does not absorb much cholesterol from eggs[4]). The yolk makes up about 33% of

the liquid weight of the egg. It contains all of the fat in the egg and slightly less than half of the protein. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fatal brain development [5].Recently, chicken eggs that are especially

high in Omega 3 fatty acids have come on the market. These eggs are made by feeding laying hens a diet containing

polyunsaturated fats and kelp meal. Two brands available in the UK are "Columbus Eggs"[6] and "The Hearty Egg"[7].

Nutrition information on the packaging is different for each of the brands

Cholesterol and fat Chicken egg yolks contain a small amount of fat. People on a low-cholesterol diet may need to cut down

on egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and

contains no cholesterol and little, if any, fat. Some people try to avoid eggs in their diet because they are high in

cholesterol, which is concentrated in the yolk. This issue is sometimes addressed by eating only some or none of the

yolk. People sometimes remove the yolk themselves, or may use prepared egg substitutes such as Egg Beaters. There is debate over whether egg yolk presents a health risk. Some research suggests it may lower total Low density lipoprotein

("bad" cholesterol) while raising High density lipoprotein

("good" cholesterol) levels.[citation needed] Some people advocate the eating of raw eggs and egg yolks for this reason,

claiming that uncooked cholesterol in the yolk is healthier than when it is cooked. The United States egg industry

launched its continuing "Incredible Edible Egg" campaign, which touts eggs as a healthy part of a balanced diet. The

American Egg Board publicizes modern research which shows that dietary cholesterol has less effect on blood cholesterol

than previously thought.

Nutritive Value Eggs provide protein, vitamin A, riboflavin, and other vitamins and minerals. The yolk contains all the fat,

saturated fat, and cholesterol in an egg. In 1 large egg, the yolk contains 5 grams total fat, 2 grams saturated fatty acids,

213 milligrams cholesterol, and 60 calories. The egg white contains 15 calories. Use the Nutrition Facts panel on each

individual product label to learn about the nutrient content of that food and how it fits into an overall daily diet. Choose a diet low in fat, saturated fat, and cholesterol to help reduce the risk of getting certain diseases and to help maintain a

healthy weight. The Dietary Guidelines for Americans suggest choosing a diet containing 30 percent or less of calories from fat, and less than 10 percent of calories from saturated fatty

acids. Also, some health authorities suggest that dietary cholesterol be limited to an average of 300 milligrams or less

per day. The Food Guide Pyramid suggests 2 to 3 servings each day of food from the meat group, the equivalent of 5 to 7

ounces of cooked lean meat, poultry, or fish. Because egg protein is of high quality, eggs are an alternative to lean meat,

poultry, and fish. Count one whole egg as 1/3 serving, and remember that egg yolks should be limited to four per week. Tips: Substitute 2 egg whites for each whole egg in muffins,

cookies, puddings, and pie fillings. Some specialty egg products are available, such as liquid whole eggs that are lower in fat and cholesterol, liquid products made without

yolks, and dried whites for cake decorators. When you choose a whole egg, balance your cholesterol intake by choosing

other foods that are low in cholesterol.

Self- Check 8.1-7

Fill in the Blanks :

Chicken eggs are the most commonly eaten eggs, and are highly nutritious. They supply a large amount of complete, high-quality[3] ________ (which contains all essential amino

acids for humans), and provide significant amounts of several vitamins and minerals, including______, __________, ________,

vitamin B6, vitamin B12, choline, iron__________, phosphorus and potassium. They are also one of the least

expensive single-food sources of complete protein.

ANSWER KEY 8.1-7

1. Protein2. Vitamin A

3. Riboflavin4. Folic acid5. Calcium

Information Sheet 8.1-8SAFE WORK PRACTICES

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the safe work practices in handling eggs.

2. Imbue the importance of safe work practices in egg handling.

Eggs and Food SafetySome raw eggs carry bacteria that can cause a nasty digestive tract infection called salmonellosis. Symptoms include fever, diarrhea and abdominal cramps and can appear anywhere from 12 hours to three days after eating contaminated eggs.

Most people recover without any problems, but infants, the elderly and those with impaired immune systems may become very sick because the infection can spread from the digestive tract to the bloodstream and may even cause death.

You can't tell which eggs are contaminated with salmonella by looking at them or smelling them, so you need to treat all raw eggs like potential carriers and follow proper food safety practices. The US Food and Drug Administration requires cartons of raw eggs that aren't treated to kill the salmonella to carry the following statement:

Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Preventing foodborne illness from eggs begins at the grocery store and continues in your own kitchen - before, during and after meals.

Cooking EggsWhen it's time to cook your eggs, be sure all cooking surfaces, equipment, utensils and your hands are clean.

Keep raw eggs away from cooked or ready-to-serve foods to prevent cross-contamination. And don't lick spoons or eat raw dough or batter made with raw eggs. Cook eggs until both whites and yolks are firm. Bake quiches, casseroles and other egg dishes to an internal temperature of 160 degrees Fahrenheit. If your recipes call for raw or undercooked eggs as part of the final product, be sure to choose eggs that have been treated to kill salmonella or use pasteurized egg products.

Once your eggs are cooked, you need to follow typical food safety procedures and either keep them hot until served (above 140 degrees Fahrenheit) or stored in cold temperatures (below 40 degrees Fahrenheit. After your meal is finished, refrigerate cooked eggs and egg dish leftovers right away. They can be kept refrigerated safely for three or four days.

If you're packing a lunch with an egg salad sandwich or hard boiled eggs, you'll need to pack them with freezer packs or keep refrigerated until lunch time. Frozen eggs and egg products can be kept at 0 degrees Fahrenheit for up to one year. Thaw frozen egg products safely in the refrigerator, not at room temperature.

Self- Check 8.1-8

True or False: Encircle the letter T if the statement is true and F if wrong.

1. T or F Eggs that can cause a nasty digestive tract infection called salmonellosis.

2. T or F All people can recover from salmonellosis.3. T or F The US Food and Drug Administration requires cartons of raw

eggs that aren't treated to kill the salmonella to carry the following statement.

4. T or F You can tell which eggs are contaminated with salmonella by looking at them or smelling them.

5. T or F To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

ANSWER KEY 8.1-8

1. True2. False3. True4. False5. True

Information Sheet 8.1-9Principles and practices of hygiene related to use of raw

ingredients

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Explain the principles and practices of hygiene related to use of raw eggs.

2. Discuss the principles and practices of hygiene related to use of raw eggs.

Raw Eggs

Handle eggs and egg products safely to reduce your chance of infection. Choose raw eggs that are refrigerated, never buy eggs that are being sold at roadside stands or farmers markets unless they are being sold in refrigerated cases at a temperature below 40 degrees Fahrenheit.

Open the carton to be sure the eggs are clean, and the shells are not cracked. Egg products sold in liquefied, dried or frozen form must be pasteurized to kill the salmonella (look on the label), but remember that frozen and liquid egg products should be handled as raw food.

Raw eggs must be kept refrigerated until you cook them or use them in recipes. Keep them in their cartoons to reduce the chance of accidental breakage. Raw eggs can be stored safely in the refrigerator for up to three weeks and liquid egg products should be kept in the refrigerator (look for a Use By date).

Dry egg products can be kept at room temperature in a sealed container until it's opened, then they should be refrigerated. Once dry egg products are mixed with liquid they should be used or refrigerated within one hour.

Self- Check 8.1-9

Fill in The Blanks :

Handle eggs and egg products safely to reduce your chance of ___(1)_____. Choose raw eggs that are refrigerated, never buy eggs that are being sold at roadside stands or farmers markets unless they are being sold in refrigerated cases at a temperature below __(2)__ degrees Fahrenheit.

Open the carton to be sure the eggs are clean, and the shells are not __(3)_____. Egg products sold in liquefied, dried or frozen form must be - ___(4)____ to kill the salmonella (look on the label), but remember that frozen and liquid egg products should be handled as raw food.

Raw eggs must be kept refrigerated until you cook them or use them in recipes. Keep them in their cartoons to reduce the chance of accidental breakage. Raw eggs can be stored safely in the refrigerator for up to __(5)___ weeks and liquid egg products should be kept in the refrigerator (look for a Use By date).

ANSWER KEY 8.1-9

1. Infection2. 403. Cracked4. Pasteurize5. Three

Information Sheet 8.1-10LOGICAL AND TIME EFFICIENT WORK FLOW

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Define Logical and time efficient workflow.

2. Discuss the Logical and time efficient workflow

Mise-en-place and workflow planning

Mise-en-place is a French term used in food preparation which means “things have been put in place”. A good chef will complete all his or her mise-en-place before beginning to prepare a dish. Thorough mise-en-place ensures the preparation of a dish runs smoothly, that service times are met and a high quality meal is produced.

Tasks which should be undertaken to complete mise-en-place include:

ordering ingredients correct selection of a recipe selection of correct ingredients weighing and measuring of ingredients selection of correct equipment and assemblage of equipment where

required preparation of ingredients, such as cutting vegetables, preparing

meats and other tasks which should be completed before commencing cooking.

Workflow planningWorkflow planning involves the logical planning of time to ensure your work is completed methodically and with the minimum time and energy required. Co-operation between all kitchen staff is an essential ingredient in successful workflow planning.

Workflow planning involves five areas. They are:

Logical sequence – taking a step-by-step approach to completing tasks is important in any commercial kitchen. Having a clear and logical plan will ensure all dishes are ready for service.

Time efficiency – tasks should be approached in a time efficient manner. Some tasks are simple and others are more complex. By combining tasks, it is possible to achieve more than one goal at a time and complete tasks efficiently.

Planning and organization – in a kitchen brigade, the head chef is responsible for the smooth running of the kitchen. However, a kitchen can not run smoothly if all sections are not working together. Planning and organisation are essential in the kitchen as it allows all sections to complete their tasks to ensure service times are met.

Time constraints – service periods rely on strict time constraints. Mise-en-place must be complete before a service period so meals can be served to the customer in a timely manner. Chefs must meet these time deadlines to ensure the customer receives their food in an appropriate time frame and to a high standard.

Co-operation – teamwork and co-operation are essential in any workplace. All workers in the kitchen brigade need to work together to reach their common goal.

Self- Check 8.1-10

Chronological arrangement: arrange the following Tasks which should be undertaken to complete mise-en-place. (Write a. b. c. and so on).

_____1. correct selection of a recipe_____2. selection of correct ingredients_____3. selection of correct equipment and assemblage of equipment

where required_____4. preparation of ingredients, such as cutting vegetables,

preparing meats and other tasks which should be completed before commencing cooking.

_____5. weighing and measuring of ingredients_____6. ordering ingredients

ANSWER KEY 8.1-10

1. b2. d

3. e4. f5. c6. a

Information Sheet 8.1-11Cutting and presentation techniques of eggs

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Explain Cutting and presentation techniques of eggs

2. Demonstrate cutting and presentation techniques of eggs in devil Eggs recipe.

Method 1 of 4: Boiling the Eggs

1.

1. Boil the eggs. Place them in a single layer saucepan, covered

with enough water so that 1 ½ inches (2cm) of water sits above the

eggs.

2.

2.Turn the heat to high. Allow water to come to a rolling boil.

3.

3. Reduce the heat to low. Cook for 1 minute.

4.

4. Remove from the heat. Cover for 14 minutes.

5.

5. Rinse the eggs by running them under cold water

continuously for 1 minute.

Method 2 of 4: Preparing the Boiled Eggs

1.

1. Crack and peel the boiled eggs. Carefully remove the shell

and rinse with cool water to ensure that all of the shell has been

removed. Gently dry with a paper towel.

2.

2.Slice the eggs in half, lengthwise. Lift out the yolks, placing

them into a glass bowl (slip a teaspoon in to help shift the boiled

yolks out neatly). Set the whites aside.

Method 3 of 4: Making the Deviled Eggs

1.

1.Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and

pepper and mix to combine well.

2.

2.Spoon or pipe an even amount of the mixture into the

waiting egg whites. Top each one with a pinch of paprika.

Method 4 of 4: Creating the Deviled Egg Flower

1.

1.Count the number of deviled eggs you have prepared. For

example, if you cooked six eggs, you'll have 12 prepared deviled

eggs.

2.

2.Locate a large, rectangular white platter to showcase the

deviled egg flower.

3.

3.Create the flower base first. Working from the bottom of the

platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli,

onion, etc) across the bottom of the platter as pictured. The sprouts

serve as the grass. Fresh sprigs of dill will also work just as well.

4.

4.Peel a long stem from a young, fresh leek, green onion, or

chive. This will act as the flower stem. Consider adding “leaves” by

adding smaller leek stems to the sides of your main stem.

5.Arrange the deviled eggs. Place the deviled eggs in a circular

pattern, beginning at the top of the leek stem. Leave a center hole.

6.Place one deviled egg in the center. This will form the middle

part of the flower. Top with a small edible flower. Or, you could top

with a special garnish like chopped chives, pimento or relish. It's

your choice.

7. Finished. Serve in the middle of a table or as a party platter.

Self- Check 8. 1-11

Arrange the procedure in cutting and presenting deviled eggs.

_____1. Boil the eggs. Place them in a single layer saucepan, covered with enough water so that 1 ½ inches (2cm) of water sits above the eggs.

_____2. Turn the heat to high. Allow water to come to a rolling boil._____3. Reduce the heat to low. Cook for 1 minute._____4. Remove from the heat. Cover for 14 minutes._____5. Rinse the eggs by running them under cold water continuously

for 1 minute._____6. Finished. Serve in the middle of a table or as a party platter_____7. Crack and peel the boiled eggs. Carefully remove the shell

and rinse with cool water to ensure that all of the shell has been removed. Gently dry with a paper towel.

_____8. Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.

_____9. Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.

_____10. Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

_____11. Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

_____12. Locate a large, rectangular white platter to showcase the deviled egg flower.

_____13. Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.

_____14. Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

_____15. Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

_____16. Place one deviled egg in the center. This will form the middle part of the flower.

ANSWER KEY 8.1-11

1. a2. b3. c4. d5. e6. o7. f8. g9. h10. i11. j12. k13. l14. m15. n16. p

TASK SHEET 8.1-1

Title: Cutting and presentation techniques of eggs

Performance Objective: Given one hour, ,you should be able to Cut and present techniques of egg dishes.

Supplies/Materials : knives, Eggs, Egg cutter, Chopping board

Equipment : Gas Stove, Electric mixer

Steps/Procedure:

1) Boil the eggs. Place them in a single layer saucepan, covered with enough water so that 1 ½ inches (2cm) of water sits above the eggs.

2) Turn the heat to high. Allow water to come to a rolling boil.3) Reduce the heat to low. Cook for 1 minute.4) Remove from the heat. Cover for 14 minutes.5) Rinse the eggs by running them under cold water continuously

for 1 minute.6) Crack and peel the boiled eggs. Carefully remove the shell and

rinse with cool water to ensure that all of the shell has been removed. Gently dry with a paper towel.

7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.

8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.

9) Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

10) Count the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.

11) Locate a large, rectangular white platter to showcase the deviled egg flower.

12) Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.

13) Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

14) Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

15) Place one deviled egg in the center. This will form the middle part of the flower.

16) Finished. Serve in the middle of a table or as a party

platter

Assessment Method:

Observation Method

Performance Criteria Checklist 8.1-1Cutting and presentation techniques of eggs

CRITERIADid you….

YES NO

1. Boil the eggs

2. Turn the heat to high. Allow water to come to a rolling boil.

3. Reduce the heat to low. Cook for 1 minute.

4. Remove from the heat. Cover for 14 minutes.

5. Rinse the eggs by running them under cold water continuously for 1 minute.

6. Place one deviled egg in the center. This will form the middle part of the flower.

7. Crack and peel the boiled eggs. Carefully remove the shell and rinse with cool water to ensure that

all of the shell has been removed. Gently dry with a paper towel.

8. Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.

9. Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.

10. Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

11. Count the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.

12. Locate a large, rectangular white platter to showcase the deviled egg flower.

13. Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.

14. Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

15. Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

16. Finished. Serve in the middle of a table or as a party platter

Information Sheet 8.1-12Organizational skills and teamwork

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. State the organizational skills and teamwork

2. Discuss the organizational skill and teamwork.

People need organizational skills at work to be more productive. Workers who know where to find notes or certain resources can save time. Therefore, they tend to get more done. There are a number of organizational skills for work, including organizing work space and computer files, project scheduling, organizing the work of others, time management skills and prioritizing certain activities.

Work Space

It takes a knack to be able to organize your desk, placing supplies in areas where you can easily locate them. When employees start a new job, they should evaluate what supplies they need, order them and keep these items stocked regularly. For example, employees need notepads, pens, pencils, staples, staplers, sticky notes and even thumb tacks. A person should only keep those items they use regularly on their desk, according to the Harvard Business Review article "Organize Your Workspace for Maximum Productivity." Everything else should have its own drawer, compartment or space. Also, be sure your computer files are all in folders you can access easily and are backed up.

Time Management

Employees need time management organizational skills to keep track of meetings, appointments, tasks and deadlines. Time management skills will help you stay on schedule with everything you do. Time management skills will also help you avoid the last minute rush to complete tasks, eliminating potential stress in the process. For example, if a product manager requests some information from you at a meeting, take good notes. Later, record that particular activity and make sure you send the information on time. It is best to use an organizer or software scheduler, which usually includes a calendar, daily schedule pages and pages for notes.

Tracking Tasks

Organizational skills are needed to keep track of projects. Finding a way to track tasks will help keep you ahead of the game. Projects require a lot of individual tasks. These tasks need to be completed on time to reach the project deadline. Many times managers will need to delgate tasks to employees to meet these deadlines. Managers need to learn how long certain tasks will take so they make regular progess on a project. However, most managers are responsible for completing numerous tasks and projects. If you work with project deadlines, use a project log to keep track of your progress. You can keep the project log on file in your computer. Include the project name, the date it was assigned, certain tasks and due dates and the deadline for the entire project.

Organizing Employees Work

Anyone who manages employees, particularly hourly workers, knows that she has to keep them busy. Managers often need to assign duties to employees on a daily basis. Therefore, not only does she have her own work to complete, she needs to make sure her employees get their work done as well. Additionally, a manager has to evaluate her employees and make sure she gives them their annual review. As well as logging what projects your employees are working on, make sure to check in with them regularly or require progress reports to get a clear picture of where everything stands.

Prioritizing

Prioritizing is determining which tasks are most important at each moment, according to Time-Management Guide, a popular online business reference site. You may be inundated with meetings and work on certain days, when everything seems due at once. Managers and employees must learn to prioritize their workload, focusing on the most important tasks first. For example, the president of the company may urgently need information for a meeting. Consequently, you may need to research and provide that information for the president before completing any of your own tasks that day.

Self- Check 8.1-12

Multiple Choices: Read each statement carefully. Choose the correct answer for each statement from among the choices given. Write only the letter of your chosen answer.

_____1. It takes a knack to be able to organize your desk, placing supplies in areas where you can easily locate them.

a. tracking task b. work space c. prioritize d. organize

_____2. Prioritizing is determining which tasks are most important at each moment, according to Time-Management Guide, a popular online business reference site.

a. tracking task b. work space c. prioritize d. organize

_____3. Anyone who manages employees, particularly hourly workers, knows that she has to keep them busy. Managers often need to assign duties to employees on a daily basis.

a. tracking task b. work space c. prioritize d. organize

_____4. Employees need time management organizational skills to keep track of meetings, appointments, tasks and deadlines.

a. tracking task b. organizing c. prioritize d.Time management

_____5. Organizational skills are needed to keep track of projects.

a. tracking task b. organizing c. prioritize d.Time management

ANSWER KEY 8.1-12

1. b2. c3. d4. d5. a

Information Sheet 8.1-13Waste minimization Techniques and Environmental Considerations in Specific relation to Egg cookery

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Discuss Waste minimization techniques and environmental considerations in specific relation to egg cookery

2. List down Waste minimization techniques and environmental considerations in specific relation to egg cookery.

WASTE MANAGEMENT PROCEDURES AND TECHNIQUES

1. Waste avoidance is engaging in activity that prevents generation of waste. Wastesegregation is the process of dividing garbage and waste products in an effort to reduce, reuse and recycle materials.

2. Waste reduction is the minimization of wasteful consumption of goods.

3. Re-use is the process of recovering materials intended for some purpose without changing their physical and chemical appearance.

4. Recycling is the treatment of waste materials through a process of making themsuitable for beneficial use and for other purposes.

5. Composting is the controlled decomposition of organic matter by microorganismmainly bacteria and fungi into a humus like product.

6. Waste disposal refers to the proper discharge of any solid waste.

Self- Check 8.1-13

Matching Type: Match the techniques on waste management on Column A against to the terminologies on Column B. write only the letter on your answer sheet.

A_____1. Is the minimization of

wasteful consumption of goods.

_____2. Refers to the proper discharge of any solid waste.

_____3. is engaging in activity that prevents generation of waste.

_____4. Process of recovering materials intended for some purpose without changing their physical and chemical appearance.

_____5. The controlled decomposition of organic matter by microorganism mainly bacteria and fungi into a humus like product.

Ba. Waste avoidanceb. Waste reductionc. Re-used. Recyclinge. Compostingf. Waste disposal

ANSWER KEY 8.1-13

1. b2. f3. a4. c5. e

Evidence Plan

Competency standard:

COOKERY NC II

Unit of competency:

PREPARE EGG DISHES

Ways in which evidence will be collected: [tick the column]

Obse

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Q

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Dem

onst

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& Q

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Port

folio

Wri

tten

The evidence must show that the trainee…

Cleaned, sanitized and prepared tools and equipment based on the required tasks.

√

Identified Ingredients correctly, according to standard recipes, recipe cards or enterprise requirements

√

Assembled ingredients according to correct quantity, type and quality required

√

Prepared Ingredients based on the required form and time frame

√

Thawed Frozen ingredients following enterprise procedures

√

Washed raw ingredients when necessary with clean potable water.

√

*prepared variety of egg dishes according to standard recipes using a range of cooking methods

√

Cooked eggs based on clients requirements √

Selected and prepared Sauces and accompaniments specific to egg preparations

√

Tasted and seasoned cooked dishes are in accordance with the required taste of the dishes

√

*Followed Workplace safety and hygienic procedures according to enterprise and legal requirements

√

selected Suitable plates according to enterprise standards

√

*Presented Eggs are hygienically and attractively using suitable garnishes and side dishes sequentially within the required timeframe

√

Observed factors in plating dishes in presenting poultry and game dishes

√

Stored fresh and processed eggs at the correct temperature.

√ √

Maintained Optimum freshness and quality in accordance with enterprise storing techniques and procedures

√

Utilized quality trimmings and other leftovers are where and when appropriate

√

stored egg in accordance with FIFO operating procedures and storage of egg requirements

√ √

NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

Objectives/Content area/Topics

Knowledge Comprehension Application

# of items/% of test

Prepare mise en place 5 5 5 15

Prepare and cook egg dishes

5 3 2 10

Present egg dishes 5 2 8 15

Present egg dishes 5 3 2 10

TOTAL 20 13 17 50

 

Republic of the PhilippinesSanta Fe National High School

Santa Fe Nueva Vizcaya

Written exam (INSTITUTIONAL)

Name:_____________________Section:____________ Date:________ Score:______I. Matching type: match column A with column B. write the chosen number of your answer. (15 pts) _____ 1. Largest size of eggs. A. AA

_____ 2. Eggs serve this purpose in any B. Albumen

recipe that calls for beaten C. Binding

egg whites. D. Candling

_____ 3. Process of grading eggs. E. Chalaza

_____ 4. Highest grade of eggs F. Coating

_____ 5. Eggs are often used in this way G. Emulsifying

to prepare foods. H. Jumbo

_____ 6. Most of the nutrients are contained I. Large

in this part of the egg. J. Leavening

_____ 7. This is another name for baked K. Poached

eggs. L. Shirred

_____8. White cord-like substance that holds M. Thickening the yolk in the center of the egg. N.

Yolk

_____9. Eggs cause this to happen in pudding O.

and custards.

_____ 10. The thick and thin egg white. P.

_______11. Omelet Pans

_______12. Egg Containment Rings Q.

_______13. Egg spoons

_______14. Egg Cups R.

_______15. Coddlers

S. T.

2 4

II. Identification (5)

1. _______ ________________

2. __________ ______________ 5

3. ___________ ____________

4. __________ _____________

5. __________ _________________

1 3

III. True or False: Encircle the letter T if the statement is true and F if wrong. (21)

1. T or F The color of the egg shell has no influence on nutrient value or

eating quality.

2. T or F Most recipes are developed to use jumbo eggs.

3. T or F Eggs are a good source of protein.

4. T or F nutritionally, eggs belong to the dairy group.

5. T or F the size of an egg has no relationship to its quality or grade.

6. T or F Eggs should be washed before storing them.

7. T or F Since eggs are high-protein foods, they should be cooked at low

temperatures only until done.

8. . T or F Eggs should be stored with large end facing up.

9. T or F Discoloration of the yolk in hard-cooked eggs is caused by

overcooking.

10. T or F Cooling hard-cooked eggs in cold water makes them easier to

peel.

11. T or F Egg whites are high in cholesterol.

12. T or F To cook the top of a fried egg more quickly, the pan may be

covered.

13. T or F To hard-cook an egg, put it in a pan of water and let it boil for

15 minutes.

14. T or F If you get even a small amount of egg yolk or other fat in the egg

whites, they will not beat up to correct volume.

15. T or F Eggs separate more easily when they are at room temperature.

16. T or F Eggs should never be cooked in their shell in the microwave oven.

17. T or F A good place to store eggs is in the open door shelves of your

refrigerator.

18. T or F Eggs absorb odors and must be kept covered.

19. T or F Adding liquid to eggs that are to be scrambled makes them

lighter and fluffier.

20. T or F Eggs separate more easily when they are cold.

21. T or F Eggs separate more easily when they are cold.

IV. Enumeration:A. Eggs are classified according to size and weight. Give the various sizes with their weights per dozen. (6)

1) __________________ 2) __________________ 3) __________________ 4) __________________ 5) __________________ 6) __________________

B. Give at least 8 nutritional contributions of eggs? (8)

1) _________________________________2) _________________________________3) _________________________________4) _________________________________5) _________________________________6) _________________________________7) _________________________________8) _________________________________

ANSWER KEY

(WRITTEN- INSTITUTIONAL)

Test I. Multiple choice:

1. H

2. J

3. D

4. A

5. F

6. N

7.L

8. B

9. M

10. B

11. S

12. R

13. P

14. O

15. Q

III. Identification

1. White/ Albumen

2. Air Cell

3. Shell

4. Yolk

5.Chalaza

IV. True or False

1) T

2) F

3) T

4) F

5) T

6) T

7) T

8) T

9) F

10) T

11) F

12) T

13) F

14) T

15) F

16) T

17) F

18) T

19) T

20) T

V. Enumeration:

A.

1. Jumbo

2. Extra Large

3. Large

4. Medium

5. Small

6. Peewee

B.

1. Fat

2. Protein

3. Vitamin D

4. vitamin A

5. Iron

6. cholesterol

7. Phosporus

8. Riboflavin

Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NC II

Unit of Competency PREPARE EGG DISHES

Units of Competency covered: Preparing Egg Dishes

General Instruction:

Given the necessary tools, materials and equipment you are required to perform the different cooking methods of egg dishes. (Allotted time 1 hr.)

Specific Instruction:

1) Boil the eggs. Place them in a single layer saucepan, covered with enough water so that 1 ½ inches (2cm) of water sits above the eggs.

2) Turn the heat to high. Allow water to come to a rolling boil.3) Reduce the heat to low. Cook for 1 minute.4) Remove from the heat. Cover for 14 minutes.5) Rinse the eggs by running them under cold water continuously for 1

minute.6) Crack and peel the boiled eggs. Carefully remove the shell and rinse

with cool water to ensure that all of the shell has been removed. Gently dry with a paper towel.

7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.

8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.

9) Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

10) Count the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.

11) Locate a large, rectangular white platter to showcase the deviled egg flower.

12) Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.

13) Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

14) Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

15) Place one deviled egg in the center. This will form the middle part of the flower.

16) Finished. Serve in the middle of a table or as a party platter

DEMONSTRATION Tool with QuestioningCandidate name:

Trainer’s name:

Qualification: Cookery NC II

Unit of Competency Prepare Egg Dishes

Date of assessment:

Time of assessment:

Instructions for demonstration

Given the necessary materials, tools and equipment, the candidate must be able to prepare rooms for guest in accordance specifications and requirements.

Materials and equipment

OBSERVATION to show if evidence is

demonstratedDuring the demonstration of skills, did the candidate:

Yes No N/A

Boiled the eggs.? Turned the heat to high. Allow water to

come to a rolling boil?

Reduced the heat to low. Cook for 1 minute? Removed from the heat. Cover for 14

minutes.?

Rinsed the eggs by running them under cold water continuously for 1 minute.?

Cracked and peeled the boiled eggs. Carefully remove the shell and rinse with cool water to ensure that all of the shell has been removed. Gently dry with a paper towel.?

Sliced the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.?

Mashed the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.?

Spooned or piped an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.?

Counted the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.?

Located a large, rectangular white platter to showcase the deviled egg flower.?

Created the flower base first.?

Peeled a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.?

Arranged the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the

top of the leek stem. Leave a center hole.?

Placed one deviled egg in the center. This will form the middle part of the flower.?

Finished. Serve in the middle of a table or as a party platter?

The candidate’s demonstration was:Satisfactory Not Satisfactory

QUESTIONING TOOLQuestions to probe the candidate’s underpinning knowledge

Satisfactory response

Extension/Reflection Questions Yes No

1. What will happen if there is a oil spill on the floor while preparing to cook?

2. What will happen if there is gas leaking from your LPG tank while cooking?Safety Questions

3. What should you do to avoid tripping accident on the kitchen while preparing to cook?

4. What should you do to avoid fire cause by gas leak from your LPG tank while cooking?

Contingency Questions

5. What will you do to avoid tripping accident cause by oil spill on the floor while preparing to cook?

6. What will you do to avoid kitchen fire while working in the kitchen?

Job Role/Environment Questions

7. How can you prevent tripping accident while cooking?

8. How can you prevent kitchen fire while working in the premises?

Rules and Regulations

9. Can you comply with the enterprise safety rules and regulation?

The candidate’s underpinning knowledge was:

Satisfactory

Not Satisfactory