10

COOKERY

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COOKERY NCII
PREPARING HOT MEALS (COC1)

Preparing Egg, Vegetable and

Farinaceous Dishes
This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking beef, pork and lamb. Preparing meat from other sources such as fowls
and game animals will be discussed in a separate module.

Common and Foreign Kitchen Terms

The following are some of the common and foreign terms that you must be familiar with before
you start working in the kitchen. However, these are just some of the numerous culinary terms
used in the industry today. More will come your way as you start working as a professional
kitchen staff.
A
A blanc A brun A la
(a-blanh) (a-bran) In the style of
To keep white To make brown
A la carte Accompaniment Al dente
(-kart) something added to or served (-dentey)
Separately priced items not part with food or a meal to make it Cooked that is still tough when
of a set better or more appealing bitten (usually, pasta)
Amuse bouche Antipasto Appetizer
(ah-mooz-boosh) (plural, antipasti) The first dish in a multi-course,
Means ―gratify the mouth‖, this is Italian term for hors d‘oeuvres sit-down meal traditionally
usually a smaller version of a which can be any dish including prepared by the garde
dish served after the order was canapes, bruschette and a plate manger(gard-mahn-zhey) or the
taken. Also known as Amuse or a platter of cold antipasti pantry chef
gueule (ah-mooz-gœl). composed of cured meat,
canned seafood items, cheese,
relishes, mushrooms and
vinaigrette- soaked beans or
other firm vegetables

Au beurre Au bleu Au four

(oh-burr) (oh-blu) (oh-for)
With butter Beef steaks cooked ‗blue‘ or Oven baked
very underdone
Au gratin Au Jus
(oh-gratin) (oh-zhu)
Food sprinkled with grated Served with natural cooking
cheese or breadcrumbs and juices
browned under a hot oven
B
Bain-marie Ballotine Baste
(ban-marie) (ball-oh-teen) (beyst)
A way of cooking or warming A large piece of meat or a whole Pour juices or melted fat
food by placing a container in a bird that is boned and stuffed
pot of very hot water. Used for
preparations that must not cook
over direct heat, for keeping
delicate sauces hot, and for
melting chocolate
Béchamel Beurre Blanc Beurre Manié
(beh-sha-mel) (ber-blahn) (ber-man-yey)
White sauce made from milk and Sauce made by reducing white Butter and flour mixed together
white roux wine with vinegar and shallots, in equal parts and used to
then whisking in cold butter, thicken liquids
emulsifying into a thick, buttery
sauce
Beurre Noisette Bisque Blanc
(ber-nwa-set) (bisk) To keep white
Browned butter A shellfish soup that been
thickened
Bouillon Bouquet garni Brunoise
(buh-yawn) (bo-key gar-ni) (broon-waz)
A clear, flavorful broth made by A small bunch of herbs; Vegetables cut into very small
simmering beef, chicken, classically a bay leaf, few diced pieces
vegetable, or other ingredients parsley sprigs, and few sprigs of
thyme—wrapped in a leek leaf
or bunched with a piece of
celery and tied with string
Buffet
Is defined as a meal in which
the breakfast or lunch or
diners serve themselves the
various served meals, and the
food is typically placed on a
table in a public area where
the foods can access quickly.
practice or skill of preparing food
by combining, mixing, and
heating ingredients
C
Canapé Carcass Chalazae
(can-ah-pey) (kar-kahs) (ka-ley-zey)

An hors d'oeuvres consisting of The whole body minus the head, The membranous strips that
a small bread or biscuit base feet, entrails and hides (except connect the eggs yolk to the
covered with a flavored topping for pork) eggshell
Charcuterie Chateaubriand Chiffonade
(shar-koo-te-ree) (sha-tow-bree-an) (shi-fǝ-nad)
A range of dressed meat A large steak cut from the head Finely shredded lettuce or sorrel
products of the beef fillet used to garnish and flavor soups
Chinois Chowder Coagulate
(shin-wa) A thick chunky seafood soup; (kow-ag-yu-leyt)
Fine/coarse conical strainer comes from the French
chaudière which is a heavy, To turn the state of a substance
three-legged iron cauldron used from liquid into jelly-like
to make stews by fishermen
Compote Concassé Confit
(kawm-powt) (kon-ka-say) (kon-ka-say)
Stewed fruit Roughly chopped Roughly chopped
Consommé Cookery Cooking
(kown-so-may) Cookery for best remedy practice or skill of preparing food
Broth that has been made clear internationally by combining, mixing, and
heating ingredients
Coq au Vin Cordon Coulis
(kok-oh-veen) Ribbon, indicates a thread or (koo-lee)
Chicken cooked in wine, ribbon of sauce used to flavor Smooth, thick fruit or
usually red wine and garnish culinary products vegetable sauce made by
pureeing or sieving the fruit
Court-bouillon Crêpes Crockery
(kore-bwee-yone) (krep) Plats, cups, saucers and similar
A flavored cooking liquor used Very thin pancakes items used in eating and/or
in the cooking of fish and serving food
some internal organs of
poultry
Croissant Croquettes Croûton
(kraw-sant) (kroh-ketes) (kroo tohn)
Cooked forcemeats of meat, A slice or piece of toasted bread
A crescent-shaped bread roll fish or cooked vegetables,
with a flaky crust shaped and prepared for
frying
Crudite Cutlery
(kru-de-tey) Hand-held utensils used for
Raw vegetables usually eating and/or serving food
arranged creatively on trays
and served with a dip. Also
known as relishes.
D
Darne Devilled Doneness
(darn) To highly season with hot The condition of being cooked to
A steak of round fish on the flavorings the desired degree
bone
Duxelle
(duke-sell)
A basic preparation of cooked finely chopped mushrooms, flavored with shallots and seasonings
E
En croute En papillote Farce
(ahn-kroot) (on pa-pee-yowt) (fars)
Cooked and/or served in a Cooking and serving foods in a A stuffing
pastry crust paper bag
Filet Mignon Fillet Flambé
(fee-ley meen-yon) (fee-ley) (flom-bey)
A thick slice of beef cut from the A boneless piece of meat, A technique by which alcohol is
narrow end of a beef tenderloin poultry, or fish; the French added to a dish and ignited, both
version ‗filet‘ refers to a cut of for effect and to burn off the
beef that is boneless alcohol
Fond Fondue French
(fohn) (fone-dew) (1) To trim the meat from the
French word for stock – the From the French word ―fondre‖ end of a bone
flavored liquid base for making meaning to melt; a dish of warm, (2) To cut an item in thin
sauce, stew, or braised dishes melted cheese flavored with lengthwise strips
wine in which bits of bread are
dipped
Fumet Fungi
(few-may) (foon-jahy)
Essence of fish stock Plant-like organisms that feed
on decomposed matters
G
Garde manger Gastric Giblets
(gard-mahn-zhey) (ga-streek) (jib-lets)
The pantry chef A mixture of sugar and vinegar The edible internal organs of a
used to sharpen the flavor of bird such as the liver, gizzard
tomato sauce or soup and heart
Gravy
Traditionally mean naturally concentrated juices that come from meat as they roast; these
juices can be combined with liquids such as white or brown stock, milk, wine, then thickened
with flour, cornstarch, or other agents to make it thicker and sauce-like.
H
Hollandaise Hors d’Oeuvre Jardinière
(awl-lawn-daze) (awr-durv) (zhar-dee-nyair)
A mother sauce made from Small food items served on A term used to denote
emulsified egg yolks and passed-around trays or on vegetables cut into bâtonette
clarified butter and flavored attractively-arranged platters
with lemon juice. during receptions and cocktail
events.
J
Julienne Jus Jus lié
(zhoo lee yen) (zhoo) (-lee)
A term used to denote foods cut With juice or gravy Thickened gravy
into thin strips
Jus rôti
(-rotee)
Roast gravy, unthickened
L
Lard Lentils Liaison
(lahr) (len-teels) (ley-yey-son)
Solid fat from pork. Lard gras Edible bean that grow in pods Mixture of egg yolks and cream
contains fat only, while lard used to thicken and enrich
maigre (bacon) contains meat as culinary products
well.
M
Macerate Maillard Reaction Mandolin
To soak in liquor in order to (ma-yard-) (man-do-leen)
soften and add flavor; often A special vegetable slicer
applied to fresh fruits The chemical reaction between
the protein and carbohydrates
when heat is applied to the meat
Marinade Marinate Médaillon
(mah-ree-neyd) To subject an item in a dry or (may-die-yohn)
A preparation used to flavor wet marinade in order to A round shaped portion of meat
meat, poultry, fish and vegetable soften and add flavor; often or fish
applied to meat, poultry and
seafood
Meringue Meuniere Minute (á la)
(me-rang) (mun-yair) (mee-nut)
Mixture of beaten egg whites A cooking technique where an Cooked very quickly ‗in a minute‘
and sugar item (especially fish) is dipped in
flour and shallow-fried in butter
Mirepoix Mise-en-place Mousse
(meer-pwah) (meez-ahn-plahs) (moos)
A vegetable flavoring, roughly Put in place, in culinary jargon Any number of frothy, airy
cut to various sizes according to refers to advanced preparation dishes, both sweet and savory
requirements usually lightened with whipped
egg whites or cream
N-O
Nicoise Off-cuts Offals
(nee-swahs) The pieces of meat obtained (oh-fahls)
Prepared with olives and from trimming and fabricating
tomatoes The internal organs of animals
consumed as meat; also referred
to variety meats
P-Q-R
Parfait Paupiette Paysanne (á la)
(pahr-fey) (poh-pyet) (pay-zahn)
Specialty single flavored ice-cream A stuffed portion of meat/fish Peasant style, also indicates
set in a mould rolled into a cylindrical shape the use of particular shapes, i.e.
circles, squares, and triangles
Petits fours Pinfeather Prosciutto
(pe-tee-furz) A feather just emerging (pro-shu-to)
Selection of after dinner sweet through the skin Dry-cured Italian ham usually
items sliced thin
Provençale (á la) Pulse Purée
(pro-von-sal) (pawls) (pyu-rey)
Regional or provincial style The edible seed of various A smooth, creamy substance
crops made of liquidized or crushed
fruit or vegetables
Quenelle Ratatouille Roulade
(kuh-nels) (ra-tah-too-wee) (roo-lahd)
Dish made from red bell A slice of usually stuffed
A dumpling of various shapes peppers, onions, tomatoes, meat that is rolled, browned,
made of fine forcemeats produced zucchini, eggplant and often, steamed and/or braised
from veal, chicken, fish, and game olives
that is poached in water or stock
and usually served with a sauce
Roux
(roo)
A mixture of butter and flour cooked together; used as a thickener
S-T-V-Y
Sinews Sorbet Soufflé
(see-nyoos) (sor-bey) (soo-fley)
Frozen ices lightened by the A very light sweet or savory
Strong tissue that connects addition of Italian meringue product
muscles to bones
Spatchcock Suprême Thaw
(spach-kak) (soo-prem) (tho)
A poultry or game bird split Denotes use of delicate cuts To return to a normal
into two, usually, for grilling taken from the breast of poultry temperature after being very
or game. Also a cut of fish on cold
the slant, free from bone
Truss Velouté Vin (au)
(trahs) (ve-loo-tay) (veen)
A procedure to secure items A thickened sauce made from In wine
(usually a poultry) using a string white stock and a roux
Vinaigrette Viscera Yield
(vee-ne-gret) (vee-se-rah) (yeeld)
Also known as French dressing, (singular, viscus); The innards or The amount or quantity
literally means ―little vinegar‖ in internal organs of animals produced
French; fairly thick salad
dressing from a mixture of olive
oil, wine vinegar, and salt and
pepper and flavored accordingly
Pretest
Direction: Choose the best answer to the following multiple choice questions. Select one (1)
answer per item only.
1. Which should not be done when storing rice?
a. Uncooked rice may also be place in the refrigerator
b. Refrigerate cooked rice and consume it within 4 to 6 days
c. Refrigerate cooked rice uncovered to allow air circulation
d. Use an airtight container when storing uncooked rice

2. Which of the following statements is true? 1) Vegetables with lower fiber content require a
longer time to be cooked. 2) Dry starchy vegetables need to be soaked in water before
cooking or cooked using a moist heat method. 3) The tougher the vegetable is, the more
fiber it contains.
a. 2 and 3 only
b. 3 only
c. 1 only
d. 1 and 3 only

3. Which of the following statements is true? 1) Cooking vegetables for a short time helps
preserve their color and flavor. 2) Acids help make vegetables tender for shorter cooking
time. 3) Using salt helps reduce flavor loss in vegetables during boiling. 4) Highly fibrous
vegetables need to be cooked longer compared to less fibrous ones.
a. 2, 3, and 4 only
b. 1, 3 and 4 only
c. 1, 2 and 3 only
d. 1, 2 and 4 only

4. Arrange the procedures for making fresh pasta manually.

1. Cut the dough into the desired shape.

2. Roll the dough until it is paper thin.
3. Knead until the dough is smooth and elastic.
4. Mix sifted flour and egg to form a dough.
a. 4, 2, 1 and 3
b. 4, 1, 2 and 3
c. 4, 3, 2 and 1
d. 4, 3, 1 and 2

5. This term is used to determine the desirable texture of cooked pasta.

a. Ala mode
b. Al pene
c. Ala carte
d. Al dente

6. The following procedures can be done to prepare processed vegetables for cooking
EXCEPT:
a. Searing
b. Soaking
c. Boiling
d. Blanching
7. The following measures should be observed when storing eggs EXCEPT:
a. Pasteurized eggs may be used as an alternative for raw eggs.
b. Always keep eggs in cardboard trays during refrigeration.
c. Keep cracked eggs in pans with ice until needed for use.
d. Take only the necessary number of eggs out of the storage.
8. This component causes the coagulation of egg whites during the cooking process.
a. Chalazae
b. Sulfur
c. Lecithin
d. Protein
9. The following are examples of pulses EXCEPT:
a. Spelt
b. Lentils
c. Beans
d. Peas
10. What do over easy, over medium and over done eggs have in common?
a. Frying includes flipping the egg over to cook the yolk to a certain doneness.
b. These types of fried eggs have coagulated white and soft and yellow yolk.
c. Frying does not include flipping the egg over to cook the yolk until done.
d. These types of fried eggs have completely set yolk and whites with burnt edges.
11. Garlic and onion fall under which type of root vegetable?
a. Roots
b. Bulbs
c. Herbs
d. Tubers
12. Potatoes of this type are light, dry and good for baking.
a. Idaho Potatoes
b. Russets Potatoes
c. Mature Potatoes
d. New Potatoes
13. Which can be done to avoid potatoes and eggplants from browning without losing some
nutrients?
a. Peel and cut vegetables as close to cooking time as possible.
b. Soak vegetables briefly in water with drops of lemon juice.
c. Peel vegetables as thinly as possible leaving a thin layer of skin.
d. Wash sliced vegetables in several changes of cold water.
14. Which of the following qualities of the egg shell allows whole eggs to be cooked during
simmering.
a. Porous
b. Fragile
c. Fatty
d. Soluble
15. Discolored scrambled eggs may be a result of which of the following?
a. Adding too much liquid to the egg
b. Stirring scrambled eggs too much
c. Using aluminum pans in cooking
d. Cooking eggs over high heat
LESSON 1: Introduction to Egg Dishes
Introduction
Eggs are one of the most versatile ingredients in the kitchen. These can be
prepared and cooked in many ways. The most commonly used eggs are chicken
eggs because of its blandness, availability and variety of sizes. Additionally, eggs
contain a large amount of protein which coagulates when heated. Eggs are
ideally cooked slowly and with moderate heat. Eggs have multiple culinary
functions:

 Aerating – for sponges, cakes, meringue;

 Clarifying – for consommé;
 Emulsifying – for mayonnaise, hollandaise;
 Thickening – for crème anglaise;
 Binding – for patties;
 Glazing – for egg wash;
 Enriching – as a liaison;
 Setting – for crème Brulee;
 Coating – for paner a l‘anglaise ;
 Garnishing – for nicoise and Caesar salads;
 Egg dishes – such as an omelet, eggs benedict; and
 Sous vide – various
 Other – shakes and smoothies, eggnog, egg-milk punch.
TOPIC 1: Composition of Eggs
A whole egg is mainly composed of the yolk, the white, and the shell.
Additionally, it contains a membrane that lines the inside of the shell and forms
an air cell at the larger end of the egg, there is also the two white strands
called chalazae that hold the yolk in the center.
TOPIC 2: Quality Grades of Eggs
Eggs are examined for their interior and exterior qualities before they are sorted
according to size. The egg grades certify that eggs have been processed and
packaged by food authorities.
TOPIC 2: Quality Grades of Eggs
Identifying the Quality and the Grade of Eggs
Watch the video: https://youtu.be/4DzXjFJ6VNw

To identify egg grades, the following procedures can be performed:

Water Test - Fill a bowl with water. Gently drop eggs one by one into the bowl

 Grade AA – The egg stays at the bottom of the container and lies sideways.
 Grade A – The egg stays at the middle of the container in an upright position.
 Grade B – The egg floats in the surface of the water.

Cracking Test - Crack the egg on a plate or any flat surface. Observe the yolk and
white of the egg.

 Grade AA – The yolk is slightly globe-shaped, the inner egg white is the intact and
minor spreading of the outer egg white.
 Grade A – The yolk sits a bit lower and the egg white is more transparent with a
wider spread compared to Grade AA eggs.
 Grade B – The yolk is flat and the egg white is a bit runny like water.
TOPIC 2: Quality Grades of Eggs
Eggs Sizes and Classification
The size of the egg is based on its weight. The table indicates the minimum
weight per dozen (including the shell) according to the egg size category. Below
is the minimum weight of eggs per dozen:
TOPIC 3: Storing Fresh Eggs
Eggs are fragile ingredients that should be well taken care of. Learning how to properly
store and handle different types and forms of eggs would help prolong its shelf life and
maximize its use.

Activity: EggsTravaganza
Fill in the blanks to identify the items being described.
1. Egg _____ is high in both fat and protein. It aids in binding and in emulsifying because of the
compound Lecithin.
2. Egg shells are ____ allowing odors and flavors to absorbed by the egg even when cooked in the
shell.
3. Egg _______ is clear and soluble when raw. It is used in foaming and in leavening.
4. A dozen ____-sized eggs weighs at about 595 grams or 21 ounces.
5. ______ eggs has a firm yolk and egg white that do not spread when egg is broken into a flat surface.
6. A dozen of ________ eggs weighs around 850 grams or 30 ounces.
7. _______ eggs have yolks that are less plump and spreads flat when egg is broken into a flat surface.
8. A dozen of ______ eggs weighs at around 760 grams or 25 ounces.
9. A dozen _______-sized eggs weighs around 510 grams.
10. _________ have almost the same characteristics with Grade AA eggs except for the firmer egg
whites.
LESSON 2: Cooking Egg Dishes
Introduction
One of the most important rules of egg cookery is to avoid high temperature and
long cooking time to prevent eggs from being overcooked. Overcooking produces
tough eggs, causes discoloration and affects flavor. Each part of the egg needs a
different temperature level to be cooked.
TOPIC 1: Boiling Eggs
Eggshells have a porous quality. This quality makes it possible for eggs to be
cooked by boiling them in the shell. The following is the procedure for boiling
eggs.

Watch the video: https://youtu.be/Q1bxecPLqBo

Procedure for Boiling Eggs

1. Place eggs in a saucepan.

2. Fill the saucepan with water enough to cover the egg.
3. Bring the water to a boil.
4. Reduce the heat and simmer for the required time.

DONENESS OF BOILED EGGS PREFERRED COOKING TIME

Soft Boiled 2 to 3 minutes
Medium Boiled 5 to 6 minutes
Hard Boiled 8 to 10 minutes

5. Soak the eggs in a bowl of ice and water. Doing this will prevent carry-over
cooking. It will also help you in removing the eggshell
6. Peel the eggs and serve.

Tips for Boiling Eggs

TOPIC 1: Boiling Eggs
Deviled Eggs
Ingredients

6 pcs Eggs, hard-boiled

3 Tbsp Mayonnaise
1 tsp Dijon mustard
1 tsp Apple cider vinegar
tt Salt and pepper
As needed Paprika, for garnish

Yield: 12 Servings

Procedure

1. Prepare the hard-boiled eggs. Peel the eggs and cut into half.
2. Remove the yolks using a spoon. Put them into a bowl.
3. Mash the yolks using a fork.
4. Put the mayonnaise, mustard, vinegar, salt and pepper into the egg yolks.
Mix well.
5. Scoop a portion of the egg yolk mixture back into the egg white.
6. Sprinkle with paprika. Plate and serve.

RECIPE: Deviled Eggs

REF: Bryan, L. Classic Deviled Eggs. (2019, Mar 30) Retrieved
from: https://downshiftology.com/recipes/deviled-eggs/

TOPIC 2: Poaching Eggs

The objective in poaching is to keep the eggs egg-shaped- that is, in a round
compact mass rather than spread all over the pan. Most people prefer poached
eggs due to its healthier preparation compared to frying which uses fat. A well-
poached egg has:

 Bright and shiny appearance

 Compact
 Round-shaped
 Not spread or flattened
 Firm but tender whites
 Warm, liquid yolks
Procedure for Poaching Eggs

1. In a saucepan, add salt, distilled vinegar and water.

2. Bring water to a boil then reduce to a simmer.
3. Crack eggs, one at a time, into a dish or a small plate.
4. Use a spatula to quickly stir the water in one direction until it is smoothly spinning
around creating a whirlpool.
5. Carefully slide the egg into the center of the whirlpool. Eggs will hold their shape better
if they slide against the edge of the pan.
6. Simmer for 3 to 5 minutes, until whites are coagulated and yolks are still soft.
7. Remove eggs from pan with slotted spoon or skimmer.
8. To serve immediately, drain very well. For better appearance, trim off ragged edges.

TOPIC 2: Poaching Eggs

Tips for Poaching Eggs

TOPIC 2: Poaching Eggs

Eggs Benedict
Ingredients
1 pc Egg, Grade AA
2 Tbsp Distilled vinegar
1 pc English muffin
2 strips Bacon
As needed Butter
As needed Hollandaise sauce, freshly prepared
As needed Water, as needed
Yield: 1 Serving
Procedure

1. Brown the bacon and toast the muffins. Set aside.

2. Poach the eggs.
3. Spread the top of the muffin with butter.
4. Top it with bacon and the poached egg.
5. Plate, drizzle with freshly-made hollandaise sauce and serve.

RECIPE: Eggs Benedict

REF: AllRecipes.com. Eggs Benedict. (n.d.) Retrieved
from: https://www.allrecipes.com/recipe/17205/eggs-benedict/

TOPIC 3: Preparing Fried Eggs

Frying eggs is an especially popular egg preparation method. Generally, fried
eggs should be/ have:

 Cooked to order and served immediately at all times;

 Shiny, uniformly set and tender egg whites; and
 Compact egg yolks, standing high and not spread out thinly.

Watch the video: https://youtu.be/AHRMVc9fgfc

Procedure for Preparing Fried Eggs

1. Heat the pan. It is advisable to use a non-stick pan when cooking eggs.
2. Add enough fat to the pan set it over moderate heat. Too much fat will
make the egg greasy while too little fat of it causes eggs to stick to the pan
with a non-stick surface.
3. Break the eggs into a bowl.
4. When the fat is hot enough, slide the eggs into the pan. Reduce the heat to
low and cook the egg to the desired doneness.

 Cook slowly without flipping until white is completely set and yolk is still soft and
yellow.
Sunny-side
up  Heat must be set to low to prevent the bottom part of the egg from hardening or
being burnt.

 Fry and flip over

French  Cook until the white is just set and the yolk is still liquid.

 Do not flip.
Over-easy  Cook until the edges of the egg brown.
Tips for Frying Eggs

TOPIC 4: Preparing Shirred Eggs

Shirred eggs resemble fried eggs except that they are baked in individual serving
dishes rather than fried. They may also be baked with or garnished with a variety
of meats and sauces.
Watch the video: https://youtu.be/zGiSsoHglcE

Procedure for Preparing Shirred Eggs

1. Crack the eggs into the ramekins.
2. Put in enough amount of butter and milk.
3. Season the eggs with salt and pepper.
4. Place the eggs in the oven and cook at 350°F or 175°C for 5 to 10 minutes.
5. Serve the eggs in the ramekins.

Bacon Shirred Eggs

Watch the video: https://youtu.be/I9IbSoph4Bc
Ingredients

2 pcs Eggs
3 strips Bacon, cooked until crispy
As needed Butter
As needed Milk
tt Salt and pepper
Yield: 2 Servings
Procedure:

1. Place the cooked bacon strips at the bottom of the ramekins.

2. Crack eggs into the ramekins.
3. Pour in the milk and add in the butter.
4. Add a pinch of salt and pepper.
5. Place in oven at 350°F or175°C and cook to desired doneness
6. Serve in the same dish or casserole.

TOPIC 5: Preparing Scrambled Eggs

Scrambled eggs, like other egg preparations, are best cooked to order. Do not
overcook it since it becomes tough and watery, and eventually turns green when
held for a long time. Scrambled eggs should be soft and moist unless the client
requests ―scrambled hard.‖

Watch the video: https://youtu.be/-94aTucFfRY

Procedures for Preparing Scrambled Eggs

1. Break the eggs into a bowl and beat until the yolk and egg white is well
blended.
2. Add a moderate amount of butter and beat the egg continuously.
3. Heat a little butter and olive oil in a pan. As much as possible, use a non-
stick pan. Avoid using aluminum pans to prevent the discoloration of the
egg.
4. Pour in the egg and keep the heat low.
5. Stir gently from time to time as the eggs coagulate. Lift portions of the egg
cook it evenly. Do this until the egg sets but still soft and moist.
6. Remove the egg from the heat. Plate and serve.
Tips for Preparing Scrambled Eggs

TOPIC 6: Preparing Omelets

Omelet is a dish made out of beaten eggs that are cooked until set and folded
over usually around a filling. There are several kinds of omelet that vary
depending on their filling. One of the most popular is the sliced ham and
shredded cheese-filled French omelet.

Watch the video: https://youtu.be/Az4b7Bhb0dU

Procedures for Preparing Omelets

1. Break the eggs into a bowl.

2. Add the butter and beat until the yolk and the egg white evenly blends.
3. Heat the pan and add the oil.
4. Put in the eggs and cook the omelet until the eggs are properly set. Push
cooked parts of the egg up to have an evenly-cooked omelet.
5. Put in the filling. The varieties of omelet differ according to the filling they
are cooked with. Omelet fillings are usually prepared beforehand.
6. Roll one edge of the omelet toward the center and shake the pan to loosen
the omelet.
7. Slide the omelet onto a plate. The edges should be caught neatly
underneath to make sure that the egg encases the filling securely.
Ham and Cheese Omelets
Ingredients
2 pcs Eggs
As needed Butter
1/4 cup Sweet ham, diced
2 Tbsp Cheddar cheese, grated
As needed Salt and pepper

Yield: 1 Serving

Procedure

1. Blend the eggs just until the yolks and whites are combined.
2. Add in the butter and season the eggs with salt and pepper.
3. Sweat the ham and set aside.
4. Cook the egg in the same pan. Cook until the eggs are properly set. Push the cooked parts
of the egg up to have an evenly-cooked omelet.
5. Roll the edge of the omelet nearest the handle toward the center and shake the pan to
loosen the omelet.
6. Roll the omelet out of the pan completely encasing any filling (make sure the edge are
caught neatly underneath the omelet), directly onto a heated plate.
7. Put in the ham. Top it with the cheese.
8. Roll one edge of the omelet toward the center and shake the pan to loosen the omelet.
9. Slide the omelet onto a plate. The edges should be caught neatly underneath to make sure
that the egg encases the filling securely.

TOPIC 7: Preparing Soufflés

Soufflé is an important egg preparation method that one should be familiar with.
It is made with eggs combined with other ingredients. A soufflé can be served as
a savory dish or a sweet dessert.
Activity: EGGSxcellent!
Fill in the blanks to determine the egg preparation technique being described.

1. ________ eggs are soaked in simmering water until egg white coagulates and
certain doneness of yolk is attained.
2. Yolk and egg white are poured into a saucepan in the edge of whirlpool of
water and vinegar when preparing _________..
3. When preparing ______ eggs, yolk and egg white are poured into a skillet or a
griddle with a thin layer of fat and cooked until certain doneness is attained.
4. To prepare _______ eggs, mix the white and the yolk with milk or cream, pour
the mixture in a hot skillet with a thin layer of fat and stir constantly until
cooked.
5. _______ is a dish made out of beaten eggs that are cooked until set and folded
over usually around a filling.

Unit Test
Direction: Provide the best answer to the following multiple-choice question.
1. Complete the procedure for poaching eggs. 1. Boil a mixture of water, vinegar and salt
in a saucepan and reduce to a simmer. 2. Stir the water until it is smoothly spinning
around like a whirlpool. 3. ______________________. 4. Simmer eggs until the white
coagulates.
a. Place the egg in a saucepan filled with water and bring the water to a boil.
b. Crack the egg into a bowl and gently slide it into the edge of the whirlpool.
c. Reduce heat into a simmer and gently slide the egg into the whirlpool.
d. Crack the egg into a bowl and put it into the whirlpool using a slotted spoon.
2. Discolored scrambled eggs may be a result of which of the following?
a. Using aluminum pans in cooking
b. Cooking eggs over high heat
c. Adding too much liquid to the egg
d. Stirring scrambled eggs too much

3. Shirred eggs are:

a. Baked
b. Poached
c. Boiled
d. Fried

4. The following measures should be observed when storing eggs EXCEPT:

a. Pasteurized eggs may be used as an alternative for raw eggs.
b. Take only the necessary number of eggs out of the storage.
c. Keep cracked eggs in pans with ice until needed for use.
d. Always keep eggs in cardboard trays during refrigeration.

5. The types of omelet mainly vary according to:

a. Fillings used
b. Doneness of egg
c. Milk added
d. Eggs used

6. This component causes the coagulation of egg whites during the cooking process.
a. Protein
b. Chalazae
c. Sulfur
d. Lecithin

7. What do over easy, over medium and over done eggs have in common?
a. Frying does not include flipping the egg over to cook the yolk until done.
b. These types of fried eggs have completely set yolk and whites with burnt edges.
c. These types of fried eggs have coagulated white and soft and yellow yolk.
d. Frying includes flipping the egg over to cook the yolk to a certain doneness.

8. What makes Grade A different from Grade AA eggs?

a. Darker color of yolk
b. Higher fat content
c. Firmer egg whites
d. Higher protein content

9. When preparing a souffle, egg whites are mainly:

a. Used to coat the dish or casserole
b. Whisked until foamy and folded to the base
c. Discarded because egg yolks will be mainly used
d. Whisked and added to the butter coating

10. Which of the following qualities of the egg shell allows whole eggs to be cooked during
simmering.
a. Fatty b. Porous c. Soluble d. Fragile