Competency-Based

Learning Material

COOKERY NCII
Sector

Qualification Title
COOKERY NC II
Unit of Competency
PREPARE EGG DISHES
Module Title
PREPARING EGG DISHES
San Francisco Javier College
Narra, Palawan
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome!

The unit of competency, “PREPARE EGG DISHES”, is one of the

competencies of Cookery NC III, a course which comprises the knowledge,
skills and attitudes for a Visual graphic artist, Creative/Art director, Layout
artist, Graphic designer, Web designer, Visual graphic multimedia artist,
Booth and product/window display designer

The module, Preparing Egg Dishes, contains training materials and

activities related to key stakeholders of visual graphic design. Principles,
determination of clients’ needs and expectations related to the product or
services, privacy laws and industry standards, needed equipment, related
specific software applications, work values and attitudes and all the skills
needed are included in this module for a person to achieve to develop good
visual graphic designs within a short period of time.

In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If
you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:

 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably, your trainer will also be your supervisor or manager.
He is there to support you and show you the correct way to do things.
 You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way, you will improve your speed, memory and
confidence.
 Use the Self-Checks, Operation Sheets or task or Job Sheets at the
end of each section to test your own progress. Use the performance
criteria checklist and procedural checklist located after the sheet to
check your own performance.
 When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The result of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
 COOKERY NC II
LIST OF CORE COMPETENCIES
No Unit of Module Title Code
. Competency
1 Clean and 1.1 Cleaning and TRS512328
maintain maintaining kitchen
kitchen premises
premises
2 Prepare stocks, 2.1 Preparing stocks, TRS512331
sauces and sauces and soups
soup
3 Prepare 3.1 Preparing appetizers TRS512381
appetizers
4 Prepare salads 4.1 Preparing salads and TRS512382
and dressing dressings

5 Prepare 5.1 Preparing TRS512330

sandwiches sandwiches

6 Prepare meat 6.1 Preparing, meat TRS512383

dishes dishes

7 Prepare 7.1 Preparing vegetables TRS512384

vegetable dishes dishes )
8 Prepare egg 8.1 Preparing Egg TRS512385
dishes Dishes
9 Prepare starch 9.1 Preparing starch TRS512386
products dishes
10 Prepare poultry 10.1 Preparing Poultry TRS512333
and game and Game dishes
dishes
11 Prepare seafood 11.1 Preparing Seafood TRS512334
dishes Dishes
12 Prepare 12.1 Preparing desserts TRS512335
desserts
13 12 Package 13.1Packaging prepared TRS512340
prepared foods food
 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

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform Mise en place

LO2. Prepare and cook egg dishes

LO3. Present egg dishes

LO4. Store egg dishes

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned,

2. sanitized and prepared based on the required tasks
3. 2 Ingredients are identified correctly, according to
4. standard recipes, recipe cards or enterprise requirements
5. Ingredients are assembled according to correct quantity, type and
quality required
6. Ingredients are prepared based on the required for and time frame
7. Frozen ingredients are thawed following enterprise procedures.
8. Where necessary, raw ingredients are washed with clean potable water
Egg dishes.
9. Variety of egg dishes are prepared according to standard recipes using a
range of cooking methods.
10. Eggs are cooked based on client’s requirements.
11. Sauces and accompaniments specific to egg preparations are selected
and prepared
12. Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
13. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements.
Suitable plates are selected according to enterprise standards.
14. Eggs are presented hygienically and attractively using suitable
garnishes and side dishes sequentially within the required timeframe
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

Learning Outcome No. 2. Prepare and cook egg dishes

CONTENTS:
1. Variety of egg dishes
2. Methods of cooking eggs
3. Uses of eggs in cooking
4. Common culinary terms related to egg dishes
5. Safe work practices
6. Principles and practices of hygiene related to use of raw ingredients
7. Logical and time efficient work flow
8. Organizational skills and teamwork
9. Waste minimization techniques and environmental considerations in
specific relation eggs preparation

ASSESSMENT CRITERIA:

1. Variety of egg dishes are prepared according to standard recipes using a

range of cooking methods
2. Eggs are cooked based on client’s requirements
3. Sauces and accompaniments specific to egg preparations are selected and
prepared
4. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
5. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

CONDITIONS: The students/trainees must be provided with the

following:

EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

• LCD Projector (optional for lecture)
• Overhead Projector (Optional for lecture)
• 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
• Baines marie
• Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Eggs
• Fresh
• Century
• Salted
• Manuals
• Books
• Video (CD)

METHODOLOGIES:
• Lecture
• demonstration
• Film viewing

ASSESSMENT METHODS:
• Direct observation
• Written or oral questioning
• Return demonstration
• Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate
 LEARNING EXPERIENCES

Learning Outcome No. 2. Prepare and cook egg dishes

Learning Activities Instructions

1. Read Information Sheet 8.2-1 Read carefully and internalized

“Variety of egg dishes” the information sheet.

Answer Self-check 8.2-1 Check yourself by answering

Self-Check and compare your
2. Read Information Sheet 8.2-1 answer with Answer Key.
“Variety of egg dishes”
Recheck yourself by answering
Answer Self-Check 8.2-1 Self-
3. Read Information Sheet 8.2-2 check and compare your answer
“Method in cooking eggs”
with Ahead carefully and
Answer Self-check 8.2-2
Internalized the information
Perform Task Sheet 8.2-2 “Cook egg sheet.
using Scrambled Method
Answer Key.
4. Read Information Sheet 8.2-
3”Sauces and accompaniments in Task sheet will help you to
egg dishes” practice your acquired skills.

The Performance Criteria

Answer Self-check 8.2-
Checklist
5. Read Information Sheet 8. 2.4Safety
And hygienic procedure in will be your guide to help you in
workplace.
Evaluating your performance
and work.
Answer Self-check 8.2-4
Read carefully and internalized
the information sheet.

Check yourself by answering

Self-check and compare your
answer with Answer Key
 INFORMATION SHEET 4.3-1

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, omelets 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 custard.

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.

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 egg.
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
omelet, water is added and the mixture
steame

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 omelet or crust less quiche,
enriched with additional
ingredients such as meats,
cheeses, vegetables or
pasta.
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.

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

Boiled eggs
- This dish includes boiling long
enough to be ("hard boiled") or just
long enough for the albumen (egg white)
to solidify ("soft boiled").
 SELF-CHECK 4.3-1

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
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
 ANSWER KEY 4.3-1

1. B
2. D
3. C
4. C
5. A
 INFORMATION SHEET 4.4-2

METHODS IN COOKING EGG

Learning Objectives:

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

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
Fahrenheit.

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.

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 minute
SOFT BOILED
- Boiled for 5 minutes

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.
 SELF-CHECK 4.4-2

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.
 ANSWER KEY 4.2-2
Identification

1. SCRAMBLED METHOD
2. FRIED METHOD
3. BOILED METHOD
4. BAKED METHOD
5. POACHED METHOD
 TASK SHEET 4.4-2
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, nonstick pan, ladle, mixing bow
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
equipment’s. 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.
Assessment Method:
Observation using Performance Criteria Checklist
 Performance Criteria Checklist 4.4-2

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?
 Information Sheet 4.5-1
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
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

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.

Egg Containment Rings

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.

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 removable pods. Pods are often non-
stick.
 Self- Check 4.5-1

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 b.
_____4. Egg Cups
_____5. Coddlers

c.

d.

e.
 ANSWER KEY 4.5-1

1. e
2. d
3. b
4. a
5. c
 INFORMATION SHEET 4.6-1

Sauces and accompaniments in egg dishes

Learning Objectives:

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

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 East. Eggs
baked in tomato sauce is a popular comfort
food.

Kimchi
- 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.
Béarnaise 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
cayenne pepper

Crepe
- It makes the perfect container for crumbled
sausage and bright-yoked eggs in a simple meal.

SELF-CHECK 4.6-1

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. Béarnaise Sauce is a sauce made of clarified butter emulsified in egg
yolks and white wine vinegar and butter.
3. Pesto is originated in Genoa, the capital city of Liguria, Italy.
4. Kim chi is a garlicky, sweet Korean pickle.
5. Puree 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.
 ANSWER KEY 4.2-3
True or False

1. True
2. False
3. False
4. False
5. True
 Information Sheet 4.7-1
EGG 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.
 Cooking Yield
Size Mass per egg
(Volume)[2]
Greater than 2.5 oz. or
Jumbo
71 g
Very Large or Extra-Large Greater than 2.25 oz. or
56 mL (4 tbsp)
(XL) 64 g
Greater than 2 oz. or 57
Large (L) 46 mL (3.25 tbsp)
g
Greater than 1.75 oz. or
Medium (M) 43 mL (3 tbsp)
50 g
Greater than 1.5 oz. or
Small (S)
43 g
Greater than 1.25 oz. or
Peewee
35 g
 Self- Check 4.7-1

Matching Type: Match Colum A from Column B

A. a. Pee wee
_____1. Greater than 2.5 oz. or b. medium
71 g c. Small
_____2. Greater than 2 oz. or d. Large
57 g
e. Jumbo
_____3. Greater than 1.5 oz. or
43 g f. Extra large
_____4. Greater than 1.75 oz.
or 50 g
_____5. Greater than 1.25 oz.
or 35 g

B
 ANSWER KEY 4.7-1
1. e
2. d
3. c
4. b
5. a

Information Sheet 4.8-1

QUALITY 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

Quality

All 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 Time

Eggs 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 A

When 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

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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 Colour
Shell 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 Colour
Yolk 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 Colour

Sometimes 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 Spots
Blood 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.

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 Self- Check 4.8-1

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 cantered 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

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 ANSWER KEY 4.8-1

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

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 INFORMATION SHEET 4.9-1

Safety and hygienic procedure in workplace

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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 wells 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.
 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.

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 SELF-CHECK 4.9.1
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.

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 ANSWER KEY 4.9-1
True or False
1. T
2. T
3. F
4. T
5. F

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https://www.studocu.com/en-us/document/the-culinary-institute-of-
america/cookery-nc-ii/441463913-cblm-in-prepare-egg-dishes-docx/
15384268

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-
egg

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