CBLM in PREPARE EGG DISHES

COMPETENCY-BASED LEARNING MATERIAL
Sector: TOURISM
Qualification Title: COOKERY NC II
Unit of Competency: PREPARE EGG DISHES
Module Title: Preparing Egg Dishes
STA. ISABEL NATIONAL HIGH SCHOOL

Sta. Isabel Sur, City of Ilagan
HOW TO USE THIS MODULE
Welcome to the Module “Preparing egg dishes”. This module

contains training materials and activities for you to complete.
The unit of competency “Prepare egg dishes” contains knowledge,

skills and attitudes required for a Cookery NC II course.
You are required to go through a series of learning activities in order

to complete each of the learning outcomes of the module. In each learning
outcome there are Information Sheets, Job Sheets and Activity Sheets.
Follow these activities on your own and answer the Self-Check at the end of
each learning activity.
If you have questions, don’t hesitate to ask your teacher for

assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have been working for some time already have
completed training in this area.
If you can demonstrate to your teacher that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings show it to
your teacher. If the skills you acquired are still current and relevant to this
module, they may become part of the evidence you can present for RPL. If
you are not sure about the currency of your skills, discuss it with your
teacher.
After completing this module ask your teacher to assess your

competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your
own pace.
Date Developed: Doc #

MAY 2018 Issued by:
COOKERY NC II Date Revised: Page 2 of 39
PREPARE EGG DISHES
Developed by: Revision #:00
ALMIRAH JEAM B. DAMIAS
Inside this module you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity.
COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies
No. Unit of Competency Module Title Code
Cleaning and
CLEAN AND MAINTAIN TRS512328
1 Maintaining Kitchen
KITCHEN PREMISES
Premises
PREPARE STOCKS, Preparing Stocks, TRS512331

2
SAUCES AND SOUP Sauces and Soup
3 PREPARE APPETIZERS Preparing Appetizers TRS512381
PREPARE SALADS AND Preparing Salads and TRS512382

4
DRESSINGS Dressings
PREPARE TRS512330
5 Preparing Sandwiches
SANDWICHES
PREPARE MEAT TRS512383

6 Preparing Meat Dishes
DISHES
PREPARE Preparing Vegetable TRS512384

7
VEGETABLES DISHES Dishes
PREPARE EGG
8 Preparing Egg Dishes TRS512385
DISHES
PREPARE STARCH Preparing Starch TRS512386

9
DISHES Dishes

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PREPARE EGG DISHES
PREPARE POULTRY Preparing Poultry and TRS512333
10
AND GAME DISHES Game Dishes
PREPARE SEAFOOD Preparing Seafood TRS512334

11
DISHES Dishes
12 PREPARE DESSERTS Preparing Desserts TRS512335
PACKAGE PREPARED Packaging Prepared TRS512340

13.
FOOD Food

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MODULE CONTENT
UNIT OF COMPETENCY: Prepare Egg Dishes
MODULE TITLE: Preparing Egg Dishes
MODULE DESCRIPTOR:
This unit deals with the skills, knowledge and attitude required to
cook, present and store various egg dishes.
NOMINAL DURATION: 24 hrs
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. Clean, sanitize and prepare tools, utensils and equipment based on

required task
2. Identify correct ingredients according to standard recipes, recipes card

or enterprise requirements
3. Assemble ingredients according to correct quantity, type and quality

required
4. Prepare ingredients based on the required form and time frame
5. Thaw frozen ingredients by following enterprise procedures

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6. Wash raw ingredients with clean potable water if necessary.
7. Prepare variety of egg dishes according to standard recipes using range
of cooking methods.
8. Cook egg based on clients requirements
9. Select and prepare sauces and accompaniments specific to egg

preparations.
10. Taste and season cooked dishes in accordance with the required taste
of the dishes.
11. Follow workplace safety and hygienic procedures according to
enterprise and its legal requirements.
12. Select suitable plates according to enterprise standards.
13. Present the egg hygienically and attractively using suitable garnishes
and side dishes sequentially within the required timeframe.
14. Observe factors in plating dishes and in presenting egg dishes.
15. Store at the correct temperature the fresh and process egg.
16. Maintain the optimum freshness and quality in accordance with
enterprise storing techniques and procedures.
17. Utilize quality trimmings and other leftovers where and when.
18. Store egg in accordance with FIFO operating procedures and storage
of egg requirements.
Conditions:
The trainee will have access to:

1. LCD projector
2. Television and Media Player
3. Whiteboard
4. Applicable Equipments as prescribe to Training Regulations
5. Gas Range Oven
6. Microwaves
7. Pots and pan
8. Salamander
9. Book
10. Apron
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11. Utensils
12. Eggs
LEARNING OUTCOME NO. 2
PREPARE AND COOK EGG DISHES
Contents
1. Variety of egg dishes

2. Methods in cooking egg
3. Sauces and accompaniments in egg dishes
4. Safety and hygienic procedure in workplace
Assessment Criteria
1. Standard recipe are use to prepare a variety of egg dishes using range
of cooking methods
2. Specific methods of cooking egg

3. Proper sauces and accompaniments of egg dishes.
4. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements and standards.
Conditions
The participants will have access to:
1. Kitchen tools, utensils and equipments

2. Kitchen or work station
3. Manufacturer’s manual
Assessment Method:
1. Lecture
2. Group Discussion
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3. Self-Pace Instruction
4. Demonstration

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Learning Experiences
Learning Outcome 2
Prepare and Cook Egg Dishes
Learning Activities Special Instructions
Read Information Sheet 8.2-1 “Variety Read carefully and internalized the
of egg dishes” information sheet.
Check yourself by answering Self-

check and compare your answer
Answer Self-check 8.2-1 with Answer Key.
Read Information Sheet 8.2-1 “Variety RCheck yourself by answering Self-

of egg dishes” check and compare your answer
with Anead carefully and
internalized the information sheet.
Answer Self-Check 8.2-1 swer Key.
Read Information Sheet 8.2-2 Task sheet will help you to practice
“Method in cooking eggs” your acquired skills.
Answer Self-check 8.2-2
The Performance Criteria Checklist

Perform Task Sheet 8.2-2 “Cook egg will be your guide to help you in
using Scrambled Method” evaluating your performance and
work.
Read Information Sheet 8.2-3”Sauces Read carefully and internalized the

and accompaniments in egg dishes” information sheet.

Answer Self-check 8.2-3 check and compare your answer
with Answer Key.

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Read carefully and internalized the
Read Information Sheet 8. 2.4Safety information sheet.
and hygienic procedure in workplace”
check and compare your answer
with Answer Key.
Answer Self-check 8.2-4
After doing all activities of this

Learning Outcome (LO), you are
ready to proceed to the next
Learning Outcome (LO) on
Presenting Egg Dishes.

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INFORMATION SHEET 8.2-1
VARIETY OF EGG DISHES

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different of variety of egg dishes

2. Distinguish the different of variety of egg dishes
INTRODUCTION
Chicken eggs are widely used in many types of dishes, both sweet and
savory, including many baked goods. Some of the
most common preparation methods
include scrambled, fried, poached, hard-boiled,
soft-boiled, omelettes and pickled. They can also
be eaten raw, though this is not recommended for
people who may be especially susceptible
to salmonellosis, such as the elderly, the infirm, or pregnant women. In
addition, the protein in raw eggs is only 51 percent bio available, whereas
that of a cooked egg is nearer 91 percent bio-available, meaning the protein
of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As
an ingredient, egg yolks are an important emulsifier in the kitchen, and are
also used as a thickener in custards.
VARIETY OF EGG DISHES
Omelette
 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.

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Shirred eggs
 Also known as baked eggs, it 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
Balut
 A steamed fertilized duck egg containing

a partially developed duck embryo, it is
commonly sold as street food in
the Philippines.
Century egg
 Originated as an ingredient or an appetizer

in Chinese cuisine 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. Now
commonly found in some East and
Southeast Asian country especially that with Chinese heritage.
Chinese steamed eggs
 A Chinese home-style dish found all over China.

Eggs are beaten to a consistency similar to that
used for an omelette, water is added and the
mixture steamed.

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Eggs Benedict
 Poached eggs on Canadian bacon on top of

toasted English muffin halves covered
with hollandaise sauce.
Frittata
 An Italian egg-based dish similar to

an omelette or crust less quiche, enriched
with additional ingredients such
as meats, cheeses, vegetables or pasta.
Kuro-tamago
 Black boiled egg, cooked in sulphur rich

hot spring.
Loco moco
 White rice, topped with a hamburger patty,

a fried egg, and brown gravy.

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Pickled egg
 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 become a favorite 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.
Scotch egg
 A hard-boiled egg wrapped in sausage meat, coated in bread crumbs

and baked or deep-fried.
Salted duck egg
 Originated in China, it is a duck egg pickled in

salt water brine. Given it a unique flavor and
texture when cooked, with the whites becomes
salty with a little snappier texture and the yolk
has a peanut-butter-like creamy texture.
Scrambled eggs
 A dish made from beaten egg

whites and yolks (usually chicken eggs). Beaten
eggs are put into a hot pot or pan (usually

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greased) and stirred frequently, forming curds as they coagulate.
Boiled egg
 This dish includes boiling long enough to be

("hard boiled") or just long enough for the
albumen (egg white) to solidify ("soft
boiled").
Coddled egg
 In cooking, coddled eggs are gently or

lightly cooked eggs. They can be
partially cooked, heavily cooked, or
hardly cooked at all.
Fried egg
 Cooked in hot grease in a skillet: cooked

lightly on one side only ("sunny side up"),
cooked lightly on one side and turned over
briefly ("over easy"), cooked on both sides so
the white is solid but the yolk still soft and
runny (“over medium”)[3] and thoroughly
cooked on both sides with the yolk solid
(“over well”), and with the yolk broken (“over
hard”).

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SELF-CHECK 8.2-1
Multiple choice: Read the statement carefully and write the correct letter of
your answer.
1. This dish includes boiling long enough to be ("hard boiled") or just

long enough for the albumen (egg white) to solidify ("soft boiled").
a. Egg Benedict
b. Boiled Egg
c. Pickled Egg
d. Coddled Egg
2. White rice, topped with a hamburger patty, a fried egg, and brown
gravy.
a. Frittata
b. Kuro-Tamago
c. Omelette
d. Loco moco
3. 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. Century Egg
b. Balut
c. Scrambled Egg
d. Salted Duck Egg
4. Black boiled egg, cooked in sulphur rich hot spring.

a. Boiled Egg
b. Scotch egg
c. Kuro-Tamago
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d. Pickled egg
5. An Italian egg-based dish similar to an omelette or crust

less quiche, enriched with additional ingredients such
as meats, cheeses, vegetables or pasta.
a. Frittata
b. Fried Egg
c. Loco moco
d. Omelette

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ANSWER KEY 8.2-1
1. B
2. D
3. C
4. C
5. A

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METHODS IN COOKING EGG

1. Identify the different methods in cooking egg

2. Familiarize the different methods in cooking egg
INTRODUCTION
Cooking Method
The basic principle of egg cooking is to use a medium to low
temperature and time carefully. When you cook eggs at too high
temperature, the whites shrink and become tough and rubbery and the
yolks become tough and the surface may turn gray-green.
To kill the bacteria and other microorganisms, the recommended guidance
is to cook eggs until whites are firm and the yolks thickened. Cook egg
dishes to an internal temperature of 160 farenheit.
POACHING METHOD
 A poached method is an egg that has been
cooked outside the shell, by poaching or
sometimes steaming as opposed to
simmering or boiling liquid. This method of
preparation is favored for eggs, as it can give
more delicately cooked eggs than cooking in
higher temperature such as boiling water.

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BOILING METHOD
 This dish includes boiling long enough to be ("hard boiled") or just

long enough for the albumen (egg white) to solidify ("soft boiled").
 HARD BOILED
 Boiled for 10-12 minutes
 MEDIUM BOILED
 Boiled for 8 minutes
 SOFT BOILED
 Boiled for 5 minutes

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FRYING METHOD
 A fried egg is a dish commonly made

using a fresh hen’s egg, fried whole with
minimal accompaniment. Fried eggs are
traditionally eaten for breakfast in many
countries but may also be served at other
times of the day.
SCRAMBLED METHOD
 Scrambled egg is a dish made from eggs

stirred or beaten together in a pan while
being gently heated, typically with salt
and butter and various ingredients.
BAKING METHOD
 Baked egg is place in small buttered

dishes referred to as ramekins and
broiled until white is set but the yolks
remains liquid.

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SELF-CHECK 8.2-2
Identification: Write the correct term before the given number.
1. A dish made from eggs stirred or beaten together in a pan while

being gently heated, typically with salt and butter and various ingredients.
2. A dish commonly made using a fresh hen’s egg, fried whole with
minimal accompaniment
3. This dish includes boiling long enough to be or just long enough for
the albumen (egg white) to solidify.
4. Is place in small buttered dishes referred to as ramekins and

broiled until white is set but the yolks remains liquid.
5. An egg that has been cooked outside the shell, by poaching or

sometimes steaming as opposed to simmering or boiling liquid.

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ANSWER KEY 8.2-2
Identification
1. SCRAMBLED METHOD
2. FRIED METHOD
3. BOILED METHOD
4. BAKED METHOD
5. POACHED METHOD

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TASK SHEET 8.2-2
Title: Cook egg using the scrambled method
Performance Objective: Given the needed supplies/materials, you are

going to perform scrambled method in cooking egg
Supplies/Materials : Cook book, spoons, plates, ingredients needed,

ramekins, non stick pan, ladle, mixing bowl
Equipment : Gas Range Oven
General Instruction: Given the necessary tools, materials, instrument and

equipment, you are required to perform the following within thirty
(30)minutes in a accordance with the task requirements:
Steps/Procedure:
SCRAMBLED METHOD
1. Wear appropriate and clean working clothes.
2. Prepare the needed materials, tools and utensils and equipments. Make
it was cleaned and sanitized to avoid contamination that can possibly affect
food
3. Beat the 2 eggs, 2 tbsp milk and salt and pepper to taste until blended.
4. In an omelet pan over medium high heat add 2tsp butter until just hot to
sizzle a drop of water.
5. Pour in the egg mixture as the mixture begins to set, gently draw an
inverted pancake turner completely across pan, forming large soft curds.
6. Continue until the eggs are thickened and no visible liquid egg remains.
Do not stir constantly.

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Assessment Method:
Observation using Performance Criteria Checklist
Performance Criteria Checklist 8.2-2
CRITERIA
YES NO
Did you….
1. Use the tools properly?
2. Beat the 2eggs, 2 tbsp milk and salt and pepper?
3. Preheat the pan in a medium fire?
4. Add 2tsp butter until just hot to sizzle?
5. Pour in the egg mixture as the mixture begins to

set?
6. Gently draw an inverted pancake turner
completely across pan, forming large soft curds
7. Continue until the eggs are thickened and no

visible liquid egg remains?

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Sauces and accompaniments in egg dishes

1. Determine what are sauces and accompaniments in egg dishes

2. Identify the different types of sauces and accompaniments in egg
dishes
INTRODUCTION
 It is the additions to the main ingredients of a meal. They can be used

to enhance the flavor, color, aroma and overall presentation of the
meal.
SAUCES AND ACCOMPANIMENTS
Tomato Sauce
 Known as eggs in purgatory in Italy and

shakshuka throughout the middle eas.
Eggs baked in tomato sauce is a popular
comfort food.
Kimchi

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 The garlicky, spicy korean pickle is an awesome condiment to serve
alongside baked eggs.
Puree
 It is a cooked food usually vegetables or

legumes that has been ground, pressed,
blended or sieved to the consistency of a
creamy paste or liquid.
Pesto
 A original sauce dish pesto alla genevese

and it is originated in Genoa, the capital
city of Liguria, Italy.
Bearnaise Sauce
 It is a sauce made of clarified butter

emulsified in egg yolks and white wine
vinegar and flavored herbs.
Hollandaise Sauce
 It also called Dutch Sauce. An emulsion of

egg yolk, melted butter, water and lemon
juice. It is usually seasoned with salt and
white pepper or cayyenne pepper.
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Silog
 A filipino style that usually accompanied of

Fried Rice and different fried dish like,
tapang bangus, tocino, hotdog, fried
chicken, tapang baka and many more.
Crepe
 It makes the perfect container for crumbled

sausage and bright-yolked eggs in a simlpe
meal.
Smoked Salmon
 It is best to accompanied with Egg

benedict and perfectly livens up with
Hollandaise sauce.
Potato Tacos

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 A soft tortilla wrapped with soft potato makes delight to a usual taco
add with crispy chorizo.
Tomato Chili Salsa
 It is a traditional style recipe that has

cannd tomatoes mix with dried ancho
chilies and canned chipotles in adobo
gives the salsa a rich and deep flavor.
Ratatouille
 It is a summer comfort food that is thick,

nourishing and packed with seasonal
vegetables, warm herbs and spices.
Bourbon-Glazed Pork Chops
 A fried egg glazed with the chops bourbon,

brown sugar and smoked paprika that
makes a sweet and savory meal.

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Kale and Parmesan
 A broil kale that turns out crisp and sweet,

a perfect topping for crusty bread and fried
egg.
Corn, Chorizo, Basil and Brioche Croutons
 An elegant dish with a ragout of corn,

chorizo and fresh herbs tops with croutons
toasted in a rendered chorizo fat and
runny poched egg creates a rich sauce that
bring everything together in a beautiful
union.
Cheesy Grits with Spring vegetables
 Using a combination of milk water stirring

in a plenty of cheese and butter topped with
poached eggs makes them extra rich and
flavorful.
Mushroom, bacon topped with Asparagus
 Cook the ingredients separately to ensure

the crisp bacon and tender asparagus.

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SELF-CHECK 8.2-3
True or False: Write TRUE if the statement is correct and write False
if the statement is incorrect.
1. Hollandaise Sauce also called Dutch Sauce.

2. Smoked Tuna is best to accompanied with Egg benedict and perfectly
livens up with Hollandaise sauce.
3. Pesto is originated in Genoa, the capital city of Liguria, Italy.
4. Kimchi is a garlicky, sweet korean pickle.
5. Silog is a filipino style that usually accompanied of Fried Rice and
different fried dish

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ANSWER KEY 8.2-3
True or False
1. True
2. False
3. True
4. False
5. True

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Safety and hygienic procedure in workplace
1. Determine what are safety and hygienic procedure in workplace.

2. Identify the different safety and hygienic procedure in
workplace.
INTRODUCTION
A safe work environment is productive one.

No matter the size or the type of the business,
workplace safety procedures are necessity for all
staff. Safety measures protect employees as well
as equipment and business property.
Rules to consider when preparing food

 Wear a clean apron.
 Wear closed-in shoes to protect your feet, in case of hot spills or
breakages.
 Wash your hands before and after handling food.
 Keep food preparation surfaces clean.
 Tie back long hair.
 Store food appropriately.
 Wash vegetables and fruit under cold water before use.
 Do not run around the room where food is being prepared.
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 Wipe up food spills immediately.
 Handle knives and other sharp equipment with care.
 When using a knife, always cut away from yourself or downwards on a
chopping board to avoid cutting yourself.
 Turn handles of saucepans away from the front of the stove when
cooking.
 Use oven mitts when taking hot dishes from the oven or microwave.
 Wash kitchen and eating utensils after use in hot soapy water. Wash the
cleanest dishes first, and then the messiest dishes last, so you don’t have
to change the dishwater as often.
Kitchen Hygiene
 Keep your refrigerator at or lower than 40°F to slow down the growth of
bacteria.
 If hand-washing your dishes, allow them to air dry instead of wiping

with a dishcloth to keep bacteria at bay.
 Don’t leave out dirty dishes to pile up in the sink.
 Wipe down the inside of the microwave every 1–2 days using a hot
water and vinegar solution.
 Clean splatters and grease spills from the stove-top after each use.
 Wipe down cabinet door handles, fridge door handle, faucets, and
sinks with anti-bacterial disinfectant spray whenever you can.
 Lastly, and we’re going to repeat this: always wash your hands before
handling food and definitely after handling raw meats.
WASTE MANAGEMENT

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1. Waste avoidance is engaging in an activity that prevents generation of
waste. Waste segregation 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. Reuse 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 them suitable for beneficial use and for other purposes.
5. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like product
6. Waste disposal refers to the proper discharge of any solid waste.

MAY 2018 Issued by:
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SELF-CHECK 8.2-4
True or False: Write True if the statement is correct and write

False if the statement is incorrect.
1. Waste avoidance is engaging in an activity that prevents

generation of waste.
2. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like
product.
3. Recycle is the process of recovering materials.
4. Waste disposal refers to the proper discharge of any solid waste.
5. Reuse is the treatment of waste materials through a process of
making them suitable for beneficial use and for other purposes.

MAY 2018 Issued by:
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ANSWER KEY 8.2-4
True or False
1. T
2. T
3. F
4. T
5. F

MAY 2018 Issued by:
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References:
Outlook for egg production
https://en.wikipedia.org/wiki/List_of_egg_dishes
https://en.wikipedia.org/wiki/Egg_as_food
https://www.foodsafety.gov/keep/types/eggs/index.html
https://www.incredibleegg.org/egg-nutrition/egg-safety
https://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and-food-safety
https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-eggs
https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-eggs

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE EGG DISHES

Module Title: Preparing Egg Dishes

STA. ISABEL NATIONAL HIGH SCHOOL

Welcome to the Module “Preparing egg dishes”. This module

The unit of competency “Prepare egg dishes” contains knowledge,

You are required to go through a series of learning activities in order

If you have questions, don’t hesitate to ask your teacher for

Recognition of Prior Learning (RPL)

If you can demonstrate to your teacher that you are competent in a

After completing this module ask your teacher to assess your

Date Developed: Doc #

COMPETENCY-BASED LEARNING MATERIALS

PREPARE STOCKS, Preparing Stocks, TRS512331

3 PREPARE APPETIZERS Preparing Appetizers TRS512381

PREPARE SALADS AND Preparing Salads and TRS512382

PREPARE MEAT TRS512383

PREPARE Preparing Vegetable TRS512384

PREPARE STARCH Preparing Starch TRS512386

Date Developed: Doc #

PREPARE SEAFOOD Preparing Seafood TRS512334

12 PREPARE DESSERTS Preparing Desserts TRS512335

PACKAGE PREPARED Packaging Prepared TRS512340

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UNIT OF COMPETENCY: Prepare Egg Dishes

MODULE TITLE: Preparing Egg Dishes

NOMINAL DURATION: 24 hrs

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

1. Clean, sanitize and prepare tools, utensils and equipment based on

2. Identify correct ingredients according to standard recipes, recipes card

3. Assemble ingredients according to correct quantity, type and quality

4. Prepare ingredients based on the required form and time frame

5. Thaw frozen ingredients by following enterprise procedures

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8. Cook egg based on clients requirements

9. Select and prepare sauces and accompaniments specific to egg

The trainee will have access to:

LEARNING OUTCOME NO. 2

PREPARE AND COOK EGG DISHES

1. Variety of egg dishes

2. Specific methods of cooking egg

The participants will have access to:

1. Kitchen tools, utensils and equipments

Date Developed: Doc #

Learning Activities Special Instructions

Check yourself by answering Self-

Read Information Sheet 8.2-1 “Variety RCheck yourself by answering Self-

Answer Self-check 8.2-2

The Performance Criteria Checklist

Read Information Sheet 8.2-3”Sauces Read carefully and internalized the

Check yourself by answering Self-

Date Developed: Doc #

Answer Self-check 8.2-4

After doing all activities of this

Date Developed: Doc #

VARIETY OF EGG DISHES

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

1. Identify the different of variety of egg dishes

 A dish made from beaten eggs quickly cooked

Date Developed: Doc #

 Also known as baked eggs, it is a dish in

 A steamed fertilized duck egg containing