Prepare variety of

egg dishes

MRS. ELEANOR REYES-CHUCA

Instructor
Variety of Cooking Eggs
EGGS are laid by female of
many species including birds,
reptiles and fish and have
been eaten by mankind for
thousand of years.
Eggs consist of:
a. Protective eggshell
b. Albumen (egg white)
c. Vitelus (egg yolk)
Popular choices of egg
consumption:
d. Chicken
e. Duck
f. Quail
Classification as to Color:
a. Brown
b. White
As to Weight:
c. Extra large – 62 grams or more
d. Medium – 55-61 grams
e. Small – 48-54 grams
f. Very Small – less than 41 grams
Methods to determine freshness
of eggs:
a. Gross examination
b. Candling
c. Clicking
d. Shaking
e. Water test
f. Breaking
Market forms of Eggs:
a. Fresh
b. Frozen
c. Dried
d. Preserved
Uses of Eggs in Culinary:
a. Aerating
b. Thickening
c. Garnishing
d. Coating
e. Binding
f. Coloring
g. Leavening
h. Emulsifying
i. Glazing
j. Emulsifying
Egg Dishes
1. Boiled Egg- boiling long enough
for the egg to solidify.
2. Coddled egg- eggs are gently or
lightly cooked.
3. Fried egg-cooked in a hot grease
in a skillet.
* Sunny side up- cooked lightly on
one side.
5. 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 and filled
with cheese, vegetables, meat,
fish or poultry.
6. Poached egg- eggs are cooked in
simmering liquid.
7. Scrambled eggs – a dish made
from beaten egg whites and
yolks, put into a hot pan and
stirred frequently.
8. Deviled eggs – Yolks of hard
boiled eggs are mashed with
cream, mustard, mayonnaise and
seasonings then mounded or
piped into the of the boiled egg.
9. Egg salad – often used as a sandwich
filling, typically made of chopped
hard boiled eggs, mayonnaise,
mustard, minced celery, onion,
pepper, salt and paprika.
10. Egg sandwich- a sandwich with
some kind of egg filling. Sliced hard
boiled eggs, egg salad and scrambled
eggs are popular options. Cheese
and meats can be added.
Samples of Egg Recipes
a. Scrambled eggs with dried
shrimps
b. Chinese Omelette
c. Egg Benedict
d. Egg Divan
e. Egg Florentine
f. Egg in Snow
g. Egg Scandinavian
h. Mixed Scrambled Eggs
i. Spanish Eggs
j. Spanish Omelette
Preparing Starch Dishes
 Starch is a carbohydrates stored as
granules. It is obtainable from plant
sources occurring mainly in cereal grains
and their products such as cornstarch,
wheat flour, baked goods, alimentary
pastes and other noodles.
• Root crops – cassava, camote, papatas, ube
• Legume – monggo, soybeans, sago
 Starch perform different food
preparations:
a. Thickening agent
b. Binding agent
c. Stabilizing agent
d. Gelling agent
e. Coating and dusting
 Principles of Starch Cookery
*Gelatinization – effect of heat on starch;
starch granules absorb water, granules
become swollen then thickened to a paste.
*Acid delays gelatinization.
*Gelation – is the setting of gelatinized
starch paste into a solidified mass. It
becomes stronger when cooled but
disintegrates when heated further.
 Syneresis – separation off the water
or liquid from starchy paste.
Retro gradation – are frozen starchy
gel that weeps upon thawing.
Dextrims – starch when cooked on
dry heat used in toasting, results to a
breakdown of starch molecules into
smaller fragments.
 Proper Cooking of Starchy
Products
a. To avoid lumping – blend starch
mixture thoroughly, gradually
adding liquid as stirring continues.
b. To avoid starch flavor – cook five
minutes longer after reaching
gelatinization.
 c. To avoid scorching – control the
temperature and thoroughly
disperse the starch particles.
d. To achieve desired consistency and
firmness – measure ingredients
accurately specially the ratio of
starch to liquid.
 Miki
 Sotanghon
 Bihon
 Pancit canton
Prepare a Menu Plan for an Egg
Dish following this pattern:
Name of Product:
Ingredients:
Procedure/Instruction:
Use a yellow paper and submit
to Ma’am Mercy TODAY.
 COOKERY NC II

MRS. ELEANOR REYES-CHUCA

Instructor
Course Outline
The COOKERY NC II Qualification
consists of competencies that a person
must achieve to clean kitchen areas, cook
hot and cold meals, and prepare, portion
and plate meat/food to guests in hotels,
motels, restaurants, clubs, canteens, resorts
and luxury lines/cruises.
 

This course provides students with

practical and theoretical knowledge
about basic food preparation and
food presentation. It also provides the
opportunity to apply the theoretical
knowledge into practices commonly
found in an operational food service
and culinary industry.
 

It includes competencies in
workplace communication,
teamwork, personal hygiene,
safety in the use of hand tools,
equipment and housekeeping. It
covers the basic, common and
core competencies of Cookery
NCII.
SYLLABUS
 

I Orientation
Setting the house rules
Course Requirements
Grading System

II Competencies of Cookery
2.1 Basic Competencies
2.2 Common Competencies
2.3 Core Competencies
 
 
III Concepts and Terms in Cookery
3.1 Cooking Terminology

3.2 Kitchen Tools and Equipment

3.3 Types of Cutting Techniques

3.4 Kitchen Brigade

3.5 Prepare Hot and Cold Meals

3.5a Prepare stocks, sauces and soups

3.5b Prepare Appetizers
3.5c Prepare Salads and Dressings
 
3.5d Prepare Sandwiches
3.5e Prepare Meat dishes
3.5f Prepare Vegetable dishes
3.5g Prepare Egg dishes
3.5f Prepare Starch Products
3.5h Prepare poultry and game dishes
3.5i Prepare Seafood dishes
3.6 Prepare Sweets
3.6a Prepare desserts
3.6b Prepare cakes and pastries
3.7 Package Prepared Foods

 
 CULINARY UNIFORM –Ms. Daza, the School Librarian at
Course Requirements

REAL Campus)
*culinary jacket, apron and cap P850.00.

Culinary Arts Notebook

Journal/Compilation of Recipes and photos of dishes

prepared and presented
- Terminologies

Pre-Assessment

NC II for Cookery