COOKERY NC II

Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE EGG DISHES

Module Title: PREPARING EGG DISHES

University of Science and Technology of Southern Philippines, Mobod,

Oroquieta City

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 1 of 31
Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
 COOKERY NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and maintaining TRS512328

1.
kitchen premises kitchen premises

Prepare stocks, sauces Preparing stocks, sauces TRS512331

2.
and soup and soups

TRS512381
3. Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads and TRS512382

4. dressing dressings

Prepare sandwiches TRS512330

5. Preparing sandwiches

Preparing, meat dishes TRS512383

6. Prepare meat dishes

Prepare vegetable Preparing vegetables TRS512384

7
dishes dishes

TRS512385
8 Prepare egg dishes Preparing Egg Dishes

Prepare starch TRS512386

9 Preparing starch dishes
products

Prepare poultry and Preparing poultry and TRS512333

10
game dishes game dishes

TRS512334
11 Prepare seafood dishes Preparing seafood dishes

TRS512335
12 Prepare desserts Preparing desserts
TRS512340
13 Package prepared Packaging prepared food

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 2 of 31
Submitted by:
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Villanueva
foods

MODULE CONTENT

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
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Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
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

Qualification Level : NC II

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare 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.

LEARNING OUTCOME I

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 4 of 31
Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
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 students/trainees must be provided with the

following

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 5 of 31
Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
 EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
 LCD Projector Eggs  Manuals
(optional for lecture)  Books
 Fresh
 Overhead Projector  Video (CD)
 Century
(Optional for lecture)
 Salted
 Television and
multimedia player
 Whiteboard
 Applicable equipment
as prescribed by
Training regulations
 Electric, gas or
induction ranges
 Ovens, including
combi ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 6 of 31
Submitted by:
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Villanueva
 EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps, hairnets

Methodologies:

•Lecture/ demonstration

•Demonstration

Assessment Method:

1. Direct observation
2. Oral questioning
3. Written test

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 7 of 31
Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
 Learning Experiences

Learning Outcome 1
Perform Mise en place

Learning Experience 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 Evaluate Performance by using

cook egg in different methods performance criteria checklist
Present your work to your trainer
for evaluation

Keep a copy of your work for the

next activities.

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 8 of 31
Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
 Information Sheet 8.1-1
TOOLS 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 loosely 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 Egg Spoons
For serving and eating For soft-boiled eggs. They fit
soft-boiled eggs. They comfortably inside an egg
are either porcelain or without breaking the shell. The
stainless steel. Some pictured ones are very thin
have integrated plates stainless steel and priced
to hold the shell pieces. accordingly. There are others,
Some are whimsical including olive-wood (for
with chicken feet. scooping spices or loose-leaf
teas) and plastic. Scroll down
for the antique ones.

Egg Toppers Egg Piercer

For soft-boiled eggs. For hard boiled eggs.
These are supposed to Just unlock, place
cleanly cut the tapered on a table, press the
ends off the egg so you fat end of the egg
can eat out of the down on it to make
shell. Can leave shell the hole in the shell.
shards. Another style The eggs won’t crack.
only cuts a groove, so The attached magnet
when you peel, it keeps it handy. A

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 9 of 31
Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
 cracks the shell in a piercer is included
nice line around. with the electric egg
Reviews are mixed. 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 flavor the egg and
allow it to be removed more easily. A raw egg (sometimes
with additional flavorings) 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

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 10 of 31
Submitted by:
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Villanueva
  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 When frying eggs. Stay
scrambled eggs. The cool knock down handle.
shape in center Silicone rings conform to
separates and beats the bottom of pan to
the eggs. Most people reduce egg ooze out.
find that a fork in a Perfectly shaped eggs
mixing bowl works are generally only
well for beating eggs. needed for non-paleo
When above four sandwiches.
eggs, or if you don’t
want to see any blobs
of white, a
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

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 11 of 31
Submitted by:
Prepare Egg Dishes Kirstie Dianne
Villanueva
 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. The following egg poachers are not
really poaching an egg, but the term has been expanded to include them.

Self- Check 8.1-1

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

the space provided.

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
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Submitted by:
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Villanueva
 A B
_____1. Omelet Pans
_____2. Egg Containment Rings a.
_____3. Egg spoons
_____4. Egg Cups
_____5. Coddlers b.

c.

d.

e.

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
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 ANSWER KEY 8.1-1

1. e
2. d
3. b
4. a
5. c

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
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 Information Sheet 8.1-2

Variety 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

Typ Regio
Name Image Description
e n
Includes boiling long enough for the
Plai yolk to solidify ("hard boiled") or
Boiled egg
n just long enough for the albumen
(egg white) to solidify ("soft boiled")

In cooking, coddled eggs are gently

Plai or lightly cooked eggs. They can be
Coddled egg
n partially cooked, heavily cooked, or
hardly cooked at all.

A dish made from beaten eggs quickly

cooked with butter or oil, but not further
Omelett stirred while cooking, in a frying pan,
Plain
e sometimes folded around a filling such as
cheese, vegetables, meat (often ham), or
some combination of the above.

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
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 An egg that has been cooked by
poaching, in simmering liquid. The
Plain term is also applied to a method
whereby the egg is placed in a cup,
Poached egg
suspended over simmering water,
using a special pan called an "egg-
poacher".

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
Scrambled eggs greased) and stirred
frequently, forming curds as
they coagulate.

Balut A developing duck embryo

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

Century egg 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]

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
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Villanueva
 Yolks of hard-boiled eggs are
mashed with cream or
mayonnaise, mustard and
Deviled eggs Savory seasonings then mounded or
piped into the white of the boiled
egg. Served cold, often al fresco.

Egg salad Egg salad is often used as a

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

Eggs Benedict Poached eggs on Canadian

bacon on top of toasted English
Savory
muffin halves covered with
hollandaise sauce.

Egg-and-flour mix cooked

on a griddle with various
Okonomiyaki
Savory added ingredients, having
various styles.

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 17 of 31
Submitted by:
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Villanueva
 Self- Check 8.1-2

Identification: Identify the correct variety of egg dishes and write in on the
space provided.

____________1. It is often used as a sandwich filling, typically made of chopped

hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and
paprika.

____________2. Egg-and-flour mix cooked on a griddle with various added

ingredients, having various styles.

____________3. Served cold, often al fresco.

____________4. A developing duck embryo that is boiled alive and eaten in the
shell. It is commonly sold as street food in the Philippines.

____________5. A dish made from beaten egg whites and yolks of (usually
chicken eggs).

____________6. An egg that has been cooked by poaching, in simmering liquid.

____________7. Poached eggs on Canadian bacon on top of toasted English

muffin halves covered with hollandaise sauce.

____________8. 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.

Date Developed: Document No. NTTA-TM1-07

Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 18 of 31
Submitted by:
Prepare Egg Dishes KirstieDianne
Villanueva
 Date Developed: Document No. NTTA-TM1-07
Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 19 of 31
Submitted by:
Prepare Egg Dishes KirstieDianne
Villanueva
 Date Developed: Document No. NTTA-TM1-07
Dec. 5, 2021 Issued by:
Cookery NC II Date Revised:
Page 20 of 31
Submitted by:
Prepare Egg Dishes KirstieDianne
Villanueva