Cookery NC Ii Competency-Based Learning Materials List of Competencies

COOKERY NC II
Sector : TOURISM
Qualification Title: COOKERY NC II
Unit of Competency: PREPARE EGG DISHES
Module Title: PREPARING EGG DISHES
Technical Education & Skills Development Authority

SANTA FE NATIONAL HIGH SCHOOL
Santa Fe Nueva Vizcaya
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
TRS512383
Preparing, meat dishes
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
12 Prepare desserts Preparing desserts TRS512335
Package prepared
13 Packaging preparedTRS512340
food
foods
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
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. 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.
7. Variety of egg dishes are prepared according to standard recipes using a

range of cooking methods
8. Eggs are cooked based on clients requirements
9. Sauces and accompaniments specific to egg preparations are selected

and prepared
10. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
11. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements.
12. Suitable plates are selected according to enterprise standards
13. Eggs are presented hygienically and attractively using suitable

garnishes and side dishes sequentially within the required timeframe
14. Factors in plating dishes are observed in presenting poultry and game
dishes.
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
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 participants will have access to:
1. LCD Projector (optional for lecture)

2. Overhead Projector (Optional for lecture)
3. Television and multimedia player
4. Whiteboard
5. Applicable equipment as prescribed by Training regulations
6. Electric, gas or induction ranges
7. Ovens, including combi ovens
8. Microwaves
9. Grills and griddles
10. Deep fryers
11. Salamanders
12. Food processors
13. Blenders
14. Mixers
15. Slicers
16. Pans
17. Utensils
18. Tilting fry pan
19. Steamers
20. Baine marie
21. Mandoline
22. pots and pans
23. bowls and
24. Plastic wrap
25. Aluminum foil
26. measuring cups
27. weighing scales
28. cleaning materials and
29. linen
30. tea towels
31. serviettes
32. table cloth
33. aprons
34. uniforms
35. hair restraints
a. toque,
b. caps,
36. hairnets
37. Eggs
38. Fresh
39. Century
40. Salted
41. Manuals
42. Books
43. Video (CD)
Methodologies:
•Lecture/ demonstration
•Film viewing
•Demonstration
Assessment Method:
1. Direct observation
2. Oral questioning
3. Written exam
Learning Experiences
Learning Outcome 1
Perform Mise en place
Learning Activities 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
8.1-2
Read Info sheet 8.1-3 on Methods of

cooking eggs
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.
Read Info sheet 8.1-4 on egg sizing

8.1-4
Read Info sheet 8.1-5 on quality of
eggs
Answer self-check 8.1-5 Compare answers to answer key 8.1-
5
Read Info sheet 8.1-6 on market
forms of egg
6
Read Info sheet 8.1-7 on Nutritional
value/components of eggs
7
Read Info sheet 8.1-8 on safe work
practices
8
Read Info sheet 8.1-9 on Principles
and practices of hygiene related to
use of raw ingredients
9
Read Info sheet 8.1-10 on logical and
time efficient work flow
10
Read Info sheet 8.1-11 on Cutting
and presentation techniques of eggs
11
Perform task sheet 8.1-1 on Evaluate Performance by using
Techniques in cutting and performance criteria checklist
presentation of eggs Present your work to your trainer for
evaluation
Keep a copy of your work for the next

activities.
Read Info sheet 8.1-12 on
Organizational skills and teamwork
12
Read Info sheet 8.1-13 on Waste
minimization techniques and
environmental considerations in
specific relation to egg cookery
13
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 losely 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 on
cleanly cut the tapered a table, press the fat
ends off the egg so you end of the egg down
can eat out of the shell. on it to make the hole
Can leave shell shards. in the shell. The eggs
Another style only cuts won’t crack. The
a groove, so when you attached magnet
peel, it cracks the shell keeps it handy. A
in a nice line around. piercer is included
Reviews are mixed. 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 Egg Containment Rings
For up to three When frying eggs. Stay
scrambled eggs. The cool knock down
shape in center handle. Silicone rings
separates and beats conform to the bottom
the eggs. Most people of pan to reduce egg
find that a fork in a ooze out. Perfectly
mixing bowl works shaped eggs are
well for beating eggs. generally only needed
When above four eggs, for non-paleo
or if you don’t want to sandwiches.
see any blobs of white,
a spring coil egg whisk
may be used. Or use a
Food Chopper 3-Cup
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 Egg Poachers
Flexible silicone pods Specialized metal stove
that float on the top pans have been
boiling water. Can also around for a while.
be used for baking and They are basically
molding. When done double boilers with one
remove from water to six depressions with
with slotted spoon and fixed or removeable
flip pod inside out. pods. Pods are often
Easy cleaning in non-stick.
dishwasher.
Self- Check 8.1-1
Matching Type : Match the column A. to Column B. write your answer to

the space provided.
A
B
_____1. Omelet Pans
_____2. Egg
Containment Rings
_____3. Egg spoons
_____4. Egg Cups a.
_____5. Coddlers
b.
c.
d.
e.
f.
ANSWER KEY 8.1-1
1. e
2. d
3. b
4. a
5. c
Variety of eggs dishes
1. List down the different Variety of egg dishes
2. Describe the various varieties of egg dishes.
Egg dishes
Name Image Type Region Description
Includes boiling
long enough for the
yolk to solidify
("hard boiled") or
Boiled egg Plain just long enough
for the albumen
(egg white) to
solidify ("soft
boiled")
In cooking, coddled
eggs are gently or
lightly cooked eggs.
They can be
Coddled egg Plain
partially cooked,
heavily cooked, or
hardly cooked at
all.
A dish made from
beaten eggs quickly
cooked with butter
or oil, but not
further stirred
while cooking, in a
frying pan,
Omelette Plain
sometimes folded
around a filling
such as cheese,
vegetables, meat
(often ham), or
some combination
of the above.
An egg that has
been cooked by
poaching, in
simmering liquid.
The term is also
applied to a method
Poached egg Plain whereby the egg is
placed in a cup,
suspended over
simmering water,
using a special pan
called an "egg-
poacher".
A dish made from
beaten egg whites
and yolks of
(usually chicken
eggs). Beaten eggs
Scrambled eggs Plain are put into a hot
pot or pan (usually
greased) and stirred
frequently, forming
curds as they
coagulate.
Also known as
baked eggs, 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
Shirred eggs Plain
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.
A Khoresh (Persian
stew) made with
Baghalas (Rashtian
faba beans), dill,
Baghala ghatogh Savory Iran and Eggs. Usually
served with Kateh
(Persian rice dish)
in the northern
provinces of Iran.
"Hot-spring eggs",
traditional
Japanese boiled
Onsen tamago Plain Japan eggs (tamago) slow-
cooked in the water
of hot springs
(onsen).
A developing duck
embryo that is
boiled alive and
Southeast
Balut Savory eaten in the shell.
Asia
It is commonly sold
as street food in the
Philippines.
A Tunisian dish
consisting of thin
warka pastry
around a filling
commonly deep
fried. The best-
known version is
Brik Savory Tunisia
the egg brik, a
whole egg in a
triangular pastry
pocket with
chopped onion,
tuna, harissa and
parsley.
A Chinese cuisine
ingredient made by
preserving duck,
chicken or quail
eggs in a mixture of
clay, ash, salt,
Century egg Savory China
quicklime, and rice
hulls for several
weeks to several
months, depending
on the method of
processing.[4]
An egg custard dish
found in Japan
Chawanmushi Savory Japan
that uses the seeds
of ginkgo.[5]
A Chinese home-
style dish found all
over China. Eggs
Chinese steamed are beaten to a
Savory
eggs consistency similar
to that used for an
omelette and then
steamed.
A croque-monsieur
sandwich served
Croque Madame Savory France
with a fried egg or
poached egg on top
Yolks of hard-
boiled eggs are
mashed with cream
or mayonnaise,
mustard and
Deviled eggs Savory Italy seasonings then
mounded or piped
into the white of
the boiled egg.
Served cold, often
al fresco.
Similar to
scrambled eggs,
Egg bhurji Savory India
mixed with fried
onions and spices.
A spicy dish made
with boiled eggs,
tomatoes, fried
Egg Curry Savory India
onions and
normally eaten with
bread or rotis.
A mixture of butter
Egg butter Savory Finland and hard boiled
eggs.
Eggs are stirred
together with
vegetables such as
bean sprouts and
Egg foo yung Savory scallions, then
quickly cooked in a
hot skillet or deep-
fried in oil, and
served with gravy.
An egg fried within

Egg in a basket Savory a hole in a slice of
bread.
Egg khesh Savory India
A Chinese soup of
wispy beaten eggs
Egg drop soup Savory
in boiled chicken
broth
Egg salad is often
used as a sandwich
filling, typically
made of chopped
hard-boiled eggs,
mayonnaise,
mustard, minced
celery, onion, salt,
Egg salad Savory
pepper and
paprika. It is also
often used as a
topping on green
salads. It's also
sometimes referred
to as egg
mayonnaise.
A sandwich with
some kind of egg
filling. Sliced hard
boiled eggs, egg
salad and
scrambled eggs are
Egg sandwich Savory popular options.
Additional fillings
such as various
meats and cheeses
abound. A common
version is the fried
egg sandwich.
Poached eggs on
Canadian bacon on
top of toasted
Eggs Benedict Savory
English muffin
halves covered with
hollandaise sauce.
an Italian egg-
based dish similar
to an omelette or
crustless quiche,
Frittata Savory enriched with
additional
ingredients such as
meats, cheeses,
vegetables or pasta.
A type of omelette
made famous
during the
California Gold
Rush in the 1850s.
United
Hangtown fry Savory The most common
States
version includes
bacon and oysters
combined with
eggs, and fried
together.[17]
A breakfast food
made with eggs on
tortillas with black
beans and cheese,
Huevos motuleños Savory Mexico often with other
ingredients such as
ham, peas,
plantains, and
salsa picante.[18]
Eggs either
poached in salsa or
fried, served on top
of corn tortillas and
Latin
Huevos rancheros Savory frijoles. Toppings
America
may include
avocado slices,
melted cheese, sour
cream, cilantro, etc.
A version of the
omelette found in
Indian cuisine. Its
main ingredients
Indian omelette Savory
are eggs, herbs,
tomatoes and
spices that vary by
region.
A dish consisting of
cooked, flaked fish
(sometimes smoked
British haddock), boiled
corruption of rice, parsley, hard-
Kedgeree Savory
Indian boiled eggs, curry
Khichdi. powder, butter or
cream and
occasionally
sultanas.
Black boiled egg,

Kuro-tamago
Savory Japan cooked in sulphur
hard-boiled egg
rich hot spring
White rice, topped

with a hamburger
Loco moco Savory Hawaii
patty, a fried egg,
and brown gravy.
Menemen Savory Turkey
Migas Savory Tex-Mex
Eggs, Tandoori or
kabobed aubergine,
Mirza-Qasemi Savory Iran tomato, seasoned
with garlic, salt and
pepper
Egg-and-flour mix
cooked on a griddle
Okonomiyaki Savory Japan with various added
ingredients, having
various styles.
Pickled egg Savory 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
favourite 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 Savory China
[23]
Scalloped eggs Savory
Scotch egg Savory
Shakshouka Savory
Smoked egg Savory China[24]
Stratta Savory
A small piece of
octopus encased in
a round egg mix,
developed into
Akashiyaki Savory Japan
takoyaki. Called
simply tamago-yaki
(egg-cook) by the
Akashi locals.
A small piece of
octopus encased in
Takoyaki Savory Japan a round egg mix,
developed from
akashiyaki.
Tamago
Savory Japan Omelet rolls[27]
dashimaki
Tamago kake
Savory Japan
gohan
Tamagoyaki Savory Japan
Tea egg Savory China
Tokneneng Savory Philippines
Avgofeta Sweet
Akok[28] Sweet Malaysia
Custard pie Sweet
United
Divinity Sweet
States
[30]
Doce de ovos Sweet Portugal
Egg custard Sweet
Egg tart Sweet Hong Kong[31]

Fios de ovos Sweet Portugal
Austria and
Kaiserschmarrn Sweet
Germany
Eastern
Kogel mogel Sweet
Europe
Lampreia de ovos
[35] Sweet Portugal
Meringue Sweet
Oeufs à la
neige/Île
Sweet
flottante/Floating
island
Omelette Surprise
[36] Sweet
Ovos Moles de
Sweet Portugal[37] PGI
Aveiro
Ovos moles de An egg yolk and

Sweet Mozambique
papaia papaya pudding[38]
Pasteis de nata Sweet Portugal
Pavlova Sweet New Zealand

A baked dessert,
made chiefly from
Quindim Sweet Brazil sugar, egg yolks,
and ground
coconut.
Also known as a
Spanish tortilla, a
typically Spanish
dish consisting of a
Spanish omelette Savory Spain
thick egg omelette
made with potatoes
and fried in olive
oil.[39]
[40]
Sweet omelette Sweet
Self- Check 8.1-2
Multiple Choice: 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. Includes boiling long enough for the yolk to solidify or just long enough for
the albumen (egg white) to solidify ("soft boiled").
a. Egg Benedict b. egg salad c. egg sandwich d. boiled egg
_____2. Egg salad is often used as a sandwich filling, typically made of chopped hard-
boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It
is also often used as a topping on green salads. It's also sometimes referred to as egg
mayonnaise.
a. Egg Benedict b. egg salad c. egg sandwich d. boiled egg
_____3. A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad
and scrambled eggs are popular options. Additional fillings such as various meats and
cheeses abound. A common version is the fried egg sandwich.
a. Scrambled egg b. egg salad c. egg sandwich d. boiled egg
_____4. A 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. Scrambled egg b. egg salad c. egg sandwich d. Fritata
_____5. an Italian egg-based dish similar to an omelette or crustless quiche, enriched

with additional ingredients such as meats, cheeses, vegetables or pasta..
a. Scrambled egg b. egg salad c. egg sandwich d. Fritata
ANSWER KEY 8.1-2
1. d
2. b
3. c
4. a
5. d
Methods of cooking eggs
1. Identify the different method of cooking eggs
2. Demonstrate the different method of cooking eggs
COOKING METHODS There are five basic methods for cooking eggs.
The basic principle of egg cooking is to use a medium to low temperature

and time carefully. When eggs are cooked at too high a temperature or for
too long at a low temperature, whites shrink and become tough and
rubbery; yolks become tough and their surface may turn gray-green.
Eggs, other than hard-cooked, should be cooked until the whites are
completely coagulated and the yolks begin to thicken.
BAKED (also known as shirred) For each serving, break and slip 2 eggs into
a greased ramekin, shallow baking dish or 10-ounce custard cup. Spoon 1
tablespoon Half and Half, light cream or milk over eggs. Bake in
preheated 325 degrees F. oven until whites are completely set and yolks
begin to thicken but are not hard, about 12 to 18 minutes, depending on
number of servings being baked.
COOKED IN THE SHELL (eggs in their shells cooked in water). Place eggs
in single layer in a saucepan and add enough water to come at least 1 inch
above eggs. Cover and quickly bring just to boiling. Turn off heat. If
necessary, remove the pan from the burner to prevent further boiling. Let
the eggs stand, covered, in the hot water, the proper amount of time. *
*HARD-COOKED Let stand in hot water about 15 minutes for Large

eggs. (Adjust the time up or down by about 3 minutes for each size larger or
smaller.) To help prevent a dark surface on the yolks, immediately run cold
water over the eggs or place them in ice water until completely cooled.
(Unfortunately it is almost impossible to cook eggs to this stage at altitudes
above 10,000 feet.) –
*SOFT-COOKED Let stand in hot water about 4 to 5 minutes

depending on desired doneness. Immediately run cold water over the eggs or
place them in ice water until cool enough to handle. To serve out of the
shell, break the shell through the middle with a knife. With a teaspoon,
scoop the egg out of each shell half into a serving dish. To serve in an egg
cup, place the egg in the cup small-end down, slice off the large end of the
egg with a knife or egg scissors and eat from the shell with a spoon.
FRIED (cooked in a small amount of fat in a pan) In a 7- to 8-inch omelet

pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until
just hot enough to sizzle a drop of water. (If you use a very large pan, more
butter will be needed.) Break and slip 2 eggs into the pan. Immediately
reduce the heat to low.
Cook slowly until whites
are completely set and
yolks begin to thicken but
are not hard, covering with
lid, spooning butter over
the eggs to baste them, or
turning the eggs to cook
both sides.
STEAM-BASTED VARIATION (a lower-fat version of fried eggs) Use just
enough butter to grease a 7" to 8" omelet pan or skillet or substitute a light
coating of vegetable pan spray and/or a nonstick pan. Over medium-high
heat, heat the butter or the coated pan until just hot enough to sizzle a drop
of water. Break and slip the eggs into the pan. Immediately reduce the heat
to low. Cook until the edges turn white, about 1 minute. Add about 1
teaspoon water for each 2 eggs. (Decrease the proportion slightly for each
additional egg being fried.) Cover the pan tightly to hold in steam. Cook until
the whites are completely set and the yolks begin to thicken but are not
hard.
POACHED (eggs cooked out of the shell in hot water, milk, broth or other
liquid) In a saucepan or deep omelet pan, bring 1 to 3 inches of water or
other liquid to boiling. Reduce the heat to keep the water gently simmering.
Break cold eggs, one at a time, into a custard cup or saucer or break several
into a bowl. Holding the dish close to the water's surface, slip the eggs, 1 by
1, into the water. Cook until the whites are completely set and the yolks
begin to thicken but are not hard, about 3 to 5 minutes. With a slotted
spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim
any rough edges, if desired.
SCRAMBLED (yolks and whites beaten together before cooking in a greased

pan). For each serving, beat together 2 eggs, 2 tablespoons milk and salt
and pepper to taste until blended. In a 7" to 8" omelet pan or skillet over
medium heat, heat 2 teaspoons butter until just hot enough to sizzle a
drop of water. Pour in the egg mixture. As the mixture begins to set, gently
draw an inverted pancake turner completely across the bottom and sides of
the pan, forming large soft curds. Continue until the eggs are thickened and
no visible liquid egg remains. Do not stir constantly.
Self- Check 8.1-3
Identification : Tell what term is described by each group of words.

_____1. Bake in preheated 325 degrees F. oven until whites are
completely set and yolks begin to thicken but are not hard, about 12
to 18 minutes, depending on number of servings being baked.
_____2. Yolks and whites beaten together before cooking in a greased
pan.
_____3. Eggs cooked out of the shell in hot water, milk, broth or other
liquid)
_____4. Cooked in a small amount of fat in a pan.
_____5. Eggs in their shells cooked in water.
ANSWER KEY 8.1-3
1. Baked
2. Scrambled
3.Poached
4.Fried
5. Boiled
JOB SHEET 8.1-1
Title: METHODS OF COOKING
Performance Objective: Given necessary tools, materials and

equipment, you should be able to perform the
following methods of cooking.
Supplies/Materials : Eggs, Salt Oil, water, Recipe card
Equipment : Non- stick pan, Sauce pan, Wire whisk, Mixing

bowl, Oven, Measuring spoons, Cups
Steps/Procedure:
1. BAKED - For each serving, break and slip 2 eggs into a greased
ramekin, shallow baking dish or 10-ounce custard cup. Spoon
1 tablespoon Half and Half, light cream or milk over eggs.
Bake in preheated 325 degrees F. oven until whites are
completely set and yolks begin to thicken but are not hard,
about 12 to 18 minutes, depending on number of servings being
baked.
2. COOKED IN THE SHELL (eggs in their shells cooked in water).
Place eggs in single layer in a saucepan and add enough water
to come at least 1 inch above eggs. Cover and quickly bring just
to boiling. Turn off heat. If necessary, remove the pan from the
burner to prevent further boiling. Let the eggs stand, covered, in
the hot water, the proper amount of time.
3. FRIED (cooked in a small amount of fat in a pan) In a 7- to 8-
inch omelet pan or skillet over medium-high heat, heat 1 to 2
tablespoons butter until just hot enough to sizzle a drop of
water. (If you use a very large pan, more butter will be needed.)
Break and slip 2 eggs into the pan. Immediately reduce the
heat to low. Cook slowly until whites are completely set and
yolks begin to thicken but are not hard, covering with lid,
spooning butter over the eggs to baste them, or turning the eggs
to cook both sides.
4. POACHED (eggs cooked out of the shell in hot water, milk,
broth or other liquid) In a saucepan or deep omelet pan, bring 1
to 3 inches of water or other liquid to boiling. Reduce the heat
to keep the water gently simmering. Break cold eggs, one at a
time, into a custard cup or saucer or break several into a bowl.
Holding the dish close to the water's surface, slip the eggs, 1 by
1, into the water. Cook until the whites are completely set and
the yolks begin to thicken but are not hard, about 3 to 5
minutes. With a slotted spoon, lift out the eggs. Drain them in a
spoon or on paper towels and trim any rough edges, if desired.
5. SCRAMBLED (yolks and whites beaten together before cooking
in a greased pan). For each serving, beat together 2 eggs, 2
tablespoons milk and salt and pepper to taste until blended.
In a 7" to 8" omelet pan or skillet over medium heat, heat 2
teaspoons butter until just hot enough to sizzle a drop of
water. Pour in the egg mixture. As the mixture begins to set,
gently draw an inverted pancake turner completely across the
bottom and sides of the pan, forming large soft curds. Continue
until the eggs are thickened and no visible liquid egg remains.
Do not stir constantly.
Performance Criteria Checklist 8.1-1
Methods of cooking
CRITERIA
YES NO
Did you….
1. Bake eggs
2. Cooked in the shell
3. Fried egg
4. Poached egg
5. Scrambled egg
EGG SIZING
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
Medium (M) 43 mL (3 tbsp)
50 g
Small (S)
43 g
Peewee
35 g
Self- Check 8.1-4
Matching Type : Match Colum A from Column B

A
A.
_____1. Greater than 2.5 oz. or B
71 g a. Pee wee
_____2. Greater than 2 oz. or b. medium
57 g
c. Small
_____3. Greater than 1.5 oz. or
43 g d. Large
_____4. Greater than 1.75 oz. e. Jumbo
or 50 g f. Extra large
_____5. Greater than 1.25 oz.
or 35 g
ANSWER KEY 8.1-4

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

QUALITY OF EGGS
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
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.
Self- Check 8.1-5
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.
_____3. Thick white Round, well centered yolk , Small air cell (less than
5 mm deep) Clean, uncracked shell with normal shape.
_____4. These eggs are mostly used for commercial baking or go to

hospitals, restaurants, etc. Very few are sold at retail stores.
_____5. Shell may be cracked and/or stained.
ANSWER KEY 8.1-5
1. a
2. b
3. c
4. b
5. a

MARKET FORMS OF EGG
1. Enumerate the market forms of egg
2. Discuss the Market forms of Eggs
Market Forms of Eggs

1. Fresh
a. Dozen
b. Flat (2.5 dozen)
c. Case or half case
2. Frozen (pasteurized)
Whole
Yolk (Sugar added 5%)
3. Pasteurized Dry (Powdered)- heating a raw shell egg to a high
enough temperature to achieve pasteurization would also cook the egg.
a. Whole
yolk
c. White
Self- Check 8.1-6
Enumeration :
Enumerate the 3 market forms of eggs
1.
2.
3.
ANSWER KEY 8.1-6
1. Fresh
2. Frozen
3. Pasteurize

NUTRITIONAL VALUE/COMPONENTS OF EGGS
1. State the nutritional value and components of eggs.
2. Discuss the Nutritional Value and Components of egg.
Nutritional value Eggs provide a significant amount of
protein to one's diet, as well as various nutrients.
Chicken eggs are the most commonly eaten eggs, and are highly
nutritious. They supply a large amount of complete, high-
quality[3] protein (which contains all essential amino acids for
humans), and provide significant amounts of several vitamins
and minerals, including vitamin A, riboflavin, folic acid,
vitamin B6, vitamin B12, choline, iron, calcium,
phosphorus and potassium. They are also one of the least
expensive single-food sources of complete protein.
One large chicken egg contains approximately 7 grams of
protein.3 egg yolks in a glass All of the egg's vitamin A, D and E
is in the yolk. The egg is one of the few foods which naturally
contain vitamin D (although this nutrient is naturally produced
in humans when their skin is exposed to sunlight). A large egg
yolk contains approximately 60 calories (250 kilojoules); the egg
white contains about 15 calories (60 kilojoules). A large yolk
contains more than two-thirds of the recommended daily intake
of 300 mg of cholesterol (although one study shows that your
body does not absorb much cholesterol from eggs[4]). The yolk
makes up about 33% of the liquid weight of the egg. It contains
all of the fat in the egg and slightly less than half of the protein.
It also contains all of the choline, and one yolk contains
approximately half of the recommended daily intake. Choline is
an important nutrient for development of the brain, and is said
to be important for pregnant and nursing women to ensure
healthy fatal brain development [5].Recently, chicken eggs that
are especially high in Omega 3 fatty acids have come on the
market. These eggs are made by feeding laying hens a diet
containing polyunsaturated fats and kelp meal. Two brands
available in the UK are "Columbus Eggs"[6] and "The Hearty
Egg"[7]. Nutrition information on the packaging is different for
each of the brands
Cholesterol and fat Chicken egg yolks contain a small amount of
fat. People on a low-cholesterol diet may need to cut down on
egg consumption, although most of the fat in egg is unsaturated
fat and may not be harmful. The egg white consists primarily of
water (87%) and protein (13%) and contains no cholesterol and
little, if any, fat. Some people try to avoid eggs in their diet
because they are high in cholesterol, which is concentrated in
the yolk. This issue is sometimes addressed by eating only some
or none of the yolk. People sometimes remove the yolk
themselves, or may use prepared egg substitutes such as Egg
Beaters. There is debate over whether egg yolk presents a health
risk. Some research suggests it may lower total Low density
lipoprotein ("bad" cholesterol) while raising High density
lipoprotein ("good" cholesterol) levels.[citation needed] Some
people advocate the eating of raw eggs and egg yolks for this
reason, claiming that uncooked cholesterol in the yolk is
healthier than when it is cooked. The United States egg industry
launched its continuing "Incredible Edible Egg" campaign,
which touts eggs as a healthy part of a balanced diet. The
American Egg Board publicizes modern research which shows
that dietary cholesterol has less effect on blood cholesterol than
previously thought.
Nutritive Value Eggs provide protein, vitamin A, riboflavin, and
other vitamins and minerals. The yolk contains all the fat,
saturated fat, and cholesterol in an egg. In 1 large egg, the yolk
contains 5 grams total fat, 2 grams saturated fatty acids, 213
milligrams cholesterol, and 60 calories. The egg white contains
15 calories. Use the Nutrition Facts panel on each individual
product label to learn about the nutrient content of that food
and how it fits into an overall daily diet. Choose a diet low in fat,
saturated fat, and cholesterol to help reduce the risk of getting
certain diseases and to help maintain a healthy weight. The
Dietary Guidelines for Americans suggest choosing a diet
containing 30 percent or less of calories from fat, and less than
10 percent of calories from saturated fatty acids. Also, some
health authorities suggest that dietary cholesterol be limited to
an average of 300 milligrams or less per day. The Food Guide
Pyramid suggests 2 to 3 servings each day of food from the meat
group, the equivalent of 5 to 7 ounces of cooked lean meat,
poultry, or fish. Because egg protein is of high quality, eggs are
an alternative to lean meat, poultry, and fish. Count one whole
egg as 1/3 serving, and remember that egg yolks should be
limited to four per week. Tips: Substitute 2 egg whites for each
whole egg in muffins, cookies, puddings, and pie fillings. Some
specialty egg products are available, such as liquid whole eggs
that are lower in fat and cholesterol, liquid products made
without yolks, and dried whites for cake decorators. When you
choose a whole egg, balance your cholesterol intake by choosing
other foods that are low in cholesterol.
Self- Check 8.1-7
Fill in the Blanks :

Chicken eggs are the most commonly eaten eggs, and are highly
nutritious. They supply a large amount of complete, high-
quality[3] ________ (which contains all essential amino acids for
humans), and provide significant amounts of several vitamins
and minerals, including______, __________, ________, vitamin
B6, vitamin B12, choline, iron__________, phosphorus and
potassium. They are also one of the least expensive single-food
sources of complete protein.
ANSWER KEY 8.1-7
1. Protein
2. Vitamin A
3. Riboflavin
4. Folic acid
5. Calcium
SAFE WORK PRACTICES
1. Identify the safe work practices in handling eggs.
2. Imbue the importance of safe work practices in egg handling.
Eggs and Food Safety

Some raw eggs carry bacteria that can cause a nasty digestive tract infection called salmonellosis.
Symptoms include fever, diarrhea and abdominal cramps and can appear anywhere from 12 hours to
three days after eating contaminated eggs.
Most people recover without any problems, but infants, the elderly and those with impaired immune
systems may become very sick because the infection can spread from the digestive tract to the
bloodstream and may even cause death.
You can't tell which eggs are contaminated with salmonella by looking at them or smelling them, so
you need to treat all raw eggs like potential carriers and follow proper food safety practices. The US
Food and Drug Administration requires cartons of raw eggs that aren't treated to kill the salmonella to
carry the following statement:
Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until
yolks are firm, and cook foods containing eggs thoroughly.
Preventing foodborne illness from eggs begins at the grocery store and continues in your own kitchen
- before, during and after meals.
Cooking Eggs
When it's time to cook your eggs, be sure all cooking surfaces, equipment, utensils and your hands
are clean.
Keep raw eggs away from cooked or ready-to-serve foods to prevent cross-contamination. And don't
lick spoons or eat raw dough or batter made with raw eggs. Cook eggs until both whites and yolks are
firm. Bake quiches, casseroles and other egg dishes to an internal temperature of 160 degrees
Fahrenheit. If your recipes call for raw or undercooked eggs as part of the final product, be sure to
choose eggs that have been treated to kill salmonella or use pasteurized egg products.
Once your eggs are cooked, you need to follow typical food safety procedures and either keep them hot
until served (above 140 degrees Fahrenheit) or stored in cold temperatures (below 40 degrees
Fahrenheit. After your meal is finished, refrigerate cooked eggs and egg dish leftovers right away. They
can be kept refrigerated safely for three or four days.
If you're packing a lunch with an egg salad sandwich or hard boiled eggs, you'll need to pack them
with freezer packs or keep refrigerated until lunch time. Frozen eggs and egg products can be kept at
0 degrees Fahrenheit for up to one year. Thaw frozen egg products safely in the refrigerator, not at
room temperature.
Self- Check 8.1-8
True or False: Encircle the letter T if the statement is true and F if wrong.
1. T or F Eggs that can cause a nasty digestive tract infection called
salmonellosis.
2. T or F All people can recover from salmonellosis.
3. T or F The US Food and Drug Administration requires cartons of raw
eggs that aren't treated to kill the salmonella to carry the
following statement.
4. T or F You can tell which eggs are contaminated with salmonella by
looking at them or smelling them.
5. T or F To prevent illness from bacteria: keep eggs refrigerated, cook
eggs until yolks are firm, and cook foods containing eggs
thoroughly.
ANSWER KEY 8.1-8
1. True
2. False
3. True
4. False
5. True

Principles and practices of hygiene related to use of raw ingredients
1. Explain the principles and practices of hygiene related to use of raw
eggs.
2. Discuss the principles and practices of hygiene related to use of raw
eggs.
Raw Eggs
Handle eggs and egg products safely to reduce your chance of infection.
Choose raw eggs that are refrigerated, never buy eggs that are being sold at
roadside stands or farmers markets unless they are being sold in
refrigerated cases at a temperature below 40 degrees Fahrenheit.
Open the carton to be sure the eggs are clean, and the shells are not
cracked. Egg products sold in liquefied, dried or frozen form must be
pasteurized to kill the salmonella (look on the label), but remember that
frozen and liquid egg products should be handled as raw food.
Raw eggs must be kept refrigerated until you cook them or use them in
recipes. Keep them in their cartoons to reduce the chance of accidental
breakage. Raw eggs can be stored safely in the refrigerator for up to three
weeks and liquid egg products should be kept in the refrigerator (look for a
Use By date).
Dry egg products can be kept at room temperature in a sealed container

until it's opened, then they should be refrigerated. Once dry egg products
are mixed with liquid they should be used or refrigerated within one hour.
Self- Check 8.1-9
Fill in The Blanks :

Handle eggs and egg products safely to reduce your chance of ___(1)_____.
Choose raw eggs that are refrigerated, never buy eggs that are being sold at
roadside stands or farmers markets unless they are being sold in
refrigerated cases at a temperature below __(2)__ degrees Fahrenheit.
Open the carton to be sure the eggs are clean, and the shells are not
__(3)_____. Egg products sold in liquefied, dried or frozen form must be -
___(4)____ to kill the salmonella (look on the label), but remember that frozen
and liquid egg products should be handled as raw food.
Raw eggs must be kept refrigerated until you cook them or use them in
recipes. Keep them in their cartoons to reduce the chance of accidental
breakage. Raw eggs can be stored safely in the refrigerator for up to __(5)___
weeks and liquid egg products should be kept in the refrigerator (look for a
Use By date).
ANSWER KEY 8.1-9
1. Infection
2. 40
3. Cracked
4. Pasteurize
5. Three

LOGICAL AND TIME EFFICIENT WORK FLOW
1. Define Logical and time efficient workflow.
2. Discuss the Logical and time efficient workflow
Mise-en-place and workflow planning

Mise-en-place is a French term used in food preparation which means
“things have been put in place”. A good chef will complete all his or her
mise-en-place before beginning to prepare a dish. Thorough mise-en-place
ensures the preparation of a dish runs smoothly, that service times are met
and a high quality meal is produced.
Tasks which should be undertaken to complete mise-en-place include:
 ordering ingredients
 correct selection of a recipe
 selection of correct ingredients
 weighing and measuring of ingredients
 selection of correct equipment and assemblage of equipment where
required
 preparation of ingredients, such as cutting vegetables, preparing
meats and other tasks which should be completed before commencing
cooking.
Workflow planning
Workflow planning involves the logical planning of time to ensure your work
is completed methodically and with the minimum time and energy required.
Co-operation between all kitchen staff is an essential ingredient in
successful workflow planning.
Workflow planning involves five areas. They are:
 Logical sequence – taking a step-by-step approach to completing

tasks is important in any commercial kitchen. Having a clear and
logical plan will ensure all dishes are ready for service.
 Time efficiency – tasks should be approached in a time efficient

manner. Some tasks are simple and others are more complex. By
combining tasks, it is possible to achieve more than one goal at a time
and complete tasks efficiently.
 Planning and organization – in a kitchen brigade, the head chef is
responsible for the smooth running of the kitchen. However, a kitchen
can not run smoothly if all sections are not working together. Planning
and organisation are essential in the kitchen as it allows all sections
to complete their tasks to ensure service times are met.
 Time constraints – service periods rely on strict time constraints.
Mise-en-place must be complete before a service period so meals can
be served to the customer in a timely manner. Chefs must meet these
time deadlines to ensure the customer receives their food in an
appropriate time frame and to a high standard.
 Co-operation – teamwork and co-operation are essential in any
workplace. All workers in the kitchen brigade need to work together to
reach their common goal.
Self- Check 8.1-10
Chronological arrangement: arrange the following Tasks which should be

undertaken to complete mise-en-place. (Write a. b. c. and
so on).
_____1. correct selection of a recipe
_____2. selection of correct ingredients
_____3. selection of correct equipment and assemblage of equipment
where required
_____4. preparation of ingredients, such as cutting vegetables, preparing
meats and other tasks which should be completed before commencing
cooking.
_____5. weighing and measuring of ingredients
_____6. ordering ingredients
ANSWER KEY 8.1-10
1. b
2. d
3. e
4. f
5. c
6. a

Cutting and presentation techniques of eggs
1. Explain Cutting and presentation techniques of eggs
2. Demonstrate cutting and presentation techniques of eggs in devil
Eggs recipe.
Method 1 of 4: Boiling the Eggs
1.
1. Boil the eggs. Place them in a single layer saucepan, covered with
enough water so that 1 ½ inches (2cm) of water sits above the eggs.
2.
2.Turn the heat to high. Allow water to come to a rolling boil.
3.
3. Reduce the heat to low. Cook for 1 minute.

4.
4. Remove from the heat. Cover for 14 minutes.
5.
5. Rinse the eggs by running them under cold water continuously

for 1 minute.
Method 2 of 4: Preparing the Boiled Eggs
1.
1. Crack and peel the boiled eggs. Carefully remove the shell and
rinse with cool water to ensure that all of the shell has been removed.
Gently dry with a paper towel.
2.
2.Slice the eggs in half, lengthwise. Lift out the yolks, placing them
into a glass bowl (slip a teaspoon in to help shift the boiled yolks out
neatly). Set the whites aside.
Method 3 of 4: Making the Deviled Eggs
1.
1.Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and
pepper and mix to combine well.
2.
2.Spoon or pipe an even amount of the mixture into the waiting

egg whites. Top each one with a pinch of paprika.
Method 4 of 4: Creating the Deviled Egg Flower
1.
1.Count the number of deviled eggs you have prepared. For

example, if you cooked six eggs, you'll have 12 prepared deviled eggs.
2.
2.Locate a large, rectangular white platter to showcase the
deviled egg flower.
3.
3.Create the flower base first. Working from the bottom of the
platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli,
onion, etc) across the bottom of the platter as pictured. The sprouts
serve as the grass. Fresh sprigs of dill will also work just as well.
4.
4.Peel a long stem from a young, fresh leek, green onion, or

chive. This will act as the flower stem. Consider adding “leaves” by
adding smaller leek stems to the sides of your main stem.
1
5.Arrange the deviled eggs. Place the deviled eggs in a circular

pattern, beginning at the top of the leek stem. Leave a center hole.
6.Place one deviled egg in the center. This will form the middle part
of the flower. Top with a small edible flower. Or, you could top with a
special garnish like chopped chives, pimento or relish. It's your choice.
3
7. Finished. Serve in the middle of a table or as a party platter.
Self- Check 8. 1-11
Arrange the procedure in cutting and presenting deviled eggs.

_____1. Boil the eggs. Place them in a single layer saucepan, covered
with enough water so that 1 ½ inches (2cm) of water sits above the
eggs.
_____2. Turn the heat to high. Allow water to come to a rolling boil.
_____3. Reduce the heat to low. Cook for 1 minute.
_____4. Remove from the heat. Cover for 14 minutes.
_____5. Rinse the eggs by running them under cold water continuously
for 1 minute.
_____6. Finished. Serve in the middle of a table or as a party platter
_____7. Crack and peel the boiled eggs. Carefully remove the shell and
rinse with cool water to ensure that all of the shell has been removed.
_____8. Slice the eggs in half, lengthwise. Lift out the yolks, placing
them into a glass bowl (slip a teaspoon in to help shift the boiled yolks
out neatly). Set the whites aside.
_____9. Mash the yolks. Add the mayonnaise, vinegar, mustard, salt
and pepper and mix to combine well.
_____10. Spoon or pipe an even amount of the mixture into the waiting
_____11. Spoon or pipe an even amount of the mixture into the waiting
_____12. Locate a large, rectangular white platter to showcase the deviled
egg flower.
_____13. Create the flower base first. Working from the bottom of the
_____14. Peel a long stem from a young, fresh leek, green onion, or chive.
This will act as the flower stem.
_____15. Arrange the deviled eggs. Place the deviled eggs in a circular
_____16. Place one deviled egg in the center. This will form the middle
part of the flower.
ANSWER KEY 8.1-11
1. a
2. b
3. c
4. d
5. e
6. o
7. f
8. g
9. h
10. i
11. j
12. k
13. l
14. m
15. n
16. p
TASK SHEET 8.1-1
Title: Cutting and presentation techniques of eggs
Performance Objective: Given one hour, ,you should be able

to Cut and present techniques of egg dishes.
Supplies/Materials : knives, Eggs, Egg cutter, Chopping board
Equipment : Gas Stove, Electric mixer
Steps/Procedure:
1) Boil the eggs. Place them in a single layer saucepan, covered
with enough water so that 1 ½ inches (2cm) of water sits above the
eggs.
2) Turn the heat to high. Allow water to come to a rolling boil.
3) Reduce the heat to low. Cook for 1 minute.
4) Remove from the heat. Cover for 14 minutes.
5) Rinse the eggs by running them under cold water continuously for
1 minute.
6) Crack and peel the boiled eggs. Carefully remove the shell and
rinse with cool water to ensure that all of the shell has been
removed. Gently dry with a paper towel.
7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them
into a glass bowl (slip a teaspoon in to help shift the boiled yolks
out neatly). Set the whites aside.
8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and
9) Spoon or pipe an even amount of the mixture into the waiting egg
whites. Top each one with a pinch of paprika.
10) Count the number of deviled eggs you have prepared. For
example, if you cooked six eggs, you'll have 12 prepared deviled
eggs.
11) Locate a large, rectangular white platter to showcase the
deviled egg flower.
12) Create the flower base first. Working from the bottom of
the platter upwards, lay sprouts of any sort (alfalfa, clover,
broccoli, onion, etc) across the bottom of the platter as pictured.
The sprouts serve as the grass. Fresh sprigs of dill will also work
just as well.
13) Peel a long stem from a young, fresh leek, green onion, or
chive. This will act as the flower stem.
14) Arrange the deviled eggs. Place the deviled eggs in a circular
15) Place one deviled egg in the center. This will form the
middle part of the flower.
16) Finished. Serve in the middle of a table or as a party platter
Assessment Method:
Observation Method
Performance Criteria Checklist 8.1-1
Cutting and presentation techniques of eggs
CRITERIA
YES NO
Did you….
1. Boil the eggs
2. Turn the heat to high. Allow water to come to a
rolling boil.
3. Reduce the heat to low. Cook for 1 minute.
4. Remove from the heat. Cover for 14 minutes.
5. Rinse the eggs by running them under cold water
continuously for 1 minute.
6. Place one deviled egg in the center. This will form
the middle part of the flower.
7. Crack and peel the boiled eggs. Carefully remove
the shell and rinse with cool water to ensure that
all of the shell has been removed. Gently dry with
a paper towel.
8. Slice the eggs in half, lengthwise. Lift out the
yolks, placing them into a glass bowl (slip a
teaspoon in to help shift the boiled yolks out
9. Mash the yolks. Add the mayonnaise, vinegar,
mustard, salt and pepper and mix to combine well.
10. Spoon or pipe an even amount of the mixture into
the waiting egg whites. Top each one with a pinch
of paprika.
11. Count the number of deviled eggs you have
prepared. For example, if you cooked six eggs,
you'll have 12 prepared deviled eggs.
12. Locate a large, rectangular white platter to
showcase the deviled egg flower.
13. Create the flower base first. Working from the
bottom of the platter upwards, lay sprouts of any
sort (alfalfa, clover, broccoli, onion, etc) across the
bottom of the platter as pictured. The sprouts
serve as the grass. Fresh sprigs of dill will also
work just as well.
14. Peel a long stem from a young, fresh leek, green
onion, or chive. This will act as the flower stem.
15. Arrange the deviled eggs. Place the deviled eggs in
a circular pattern, beginning at the top of the leek
stem. Leave a center hole.
16. Finished. Serve in the middle of a table or as a
party platter
Organizational skills and teamwork
1. State the organizational skills and teamwork
2. Discuss the organizational skill and teamwork.
People need organizational skills at work to be more productive. Workers

who know where to find notes or certain resources can save time. Therefore,
they tend to get more done. There are a number of organizational skills for
work, including organizing work space and computer files, project
scheduling, organizing the work of others, time management skills and
prioritizing certain activities.
Work Space
It takes a knack to be able to organize your desk, placing supplies in areas
where you can easily locate them. When employees start a new job, they
should evaluate what supplies they need, order them and keep these items
stocked regularly. For example, employees need notepads, pens, pencils,
staples, staplers, sticky notes and even thumb tacks. A person should only
keep those items they use regularly on their desk, according to the Harvard
Business Review article "Organize Your Workspace for Maximum
Productivity." Everything else should have its own drawer, compartment or
space. Also, be sure your computer files are all in folders you can access
easily and are backed up.
Time Management
Employees need time management organizational skills to keep track of
meetings, appointments, tasks and deadlines. Time management skills will
help you stay on schedule with everything you do. Time management skills
will also help you avoid the last minute rush to complete tasks, eliminating
potential stress in the process. For example, if a product manager requests
some information from you at a meeting, take good notes. Later, record that
particular activity and make sure you send the information on time. It is
best to use an organizer or software scheduler, which usually includes a
calendar, daily schedule pages and pages for notes.
Tracking Tasks
Organizational skills are needed to keep track of projects. Finding a way to
track tasks will help keep you ahead of the game. Projects require a lot of
individual tasks. These tasks need to be completed on time to reach the
project deadline. Many times managers will need to delgate tasks to
employees to meet these deadlines. Managers need to learn how long certain
tasks will take so they make regular progess on a project. However, most
managers are responsible for completing numerous tasks and projects. If
you work with project deadlines, use a project log to keep track of your
progress. You can keep the project log on file in your computer. Include the
project name, the date it was assigned, certain tasks and due dates and the
deadline for the entire project.
Organizing Employees Work

Anyone who manages employees, particularly hourly workers, knows that
she has to keep them busy. Managers often need to assign duties to
employees on a daily basis. Therefore, not only does she have her own work
to complete, she needs to make sure her employees get their work done as
well. Additionally, a manager has to evaluate her employees and make sure
she gives them their annual review. As well as logging what projects your
employees are working on, make sure to check in with them regularly or
require progress reports to get a clear picture of where everything stands.
Prioritizing
Prioritizing is determining which tasks are most important at each moment,
according to Time-Management Guide, a popular online business reference
site. You may be inundated with meetings and work on certain days, when
everything seems due at once. Managers and employees must learn to
prioritize their workload, focusing on the most important tasks first. For
example, the president of the company may urgently need information for a
meeting. Consequently, you may need to research and provide that
information for the president before completing any of your own tasks that
day.
Self- Check 8.1-12
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. It takes a knack to be able to organize your desk, placing

supplies in areas where you can easily locate them.
a. tracking task b. work space c. prioritize d. organize
_____2. Prioritizing is determining which tasks are most important at
each moment, according to Time-Management Guide, a popular online
business reference site.
_____3. Anyone who manages employees, particularly hourly workers,
knows that she has to keep them busy. Managers often need to assign
duties to employees on a daily basis.
_____4. Employees need time management organizational skills to keep
track of meetings, appointments, tasks and deadlines.
a. tracking task b. organizing c. prioritize d.Time management
_____5. Organizational skills are needed to keep track of projects.
a. tracking task b. organizing c. prioritize d.Time management
ANSWER KEY 8.1-12
1. b
2. c
3. d
4. d
5. a

Waste minimization Techniques and Environmental
Considerations in Specific relation to Egg cookery
1. Discuss Waste minimization techniques and environmental
considerations in specific relation to egg cookery
2. List down Waste minimization techniques and environmental
considerations in specific relation to egg cookery.
WASTE MANAGEMENT PROCEDURES AND TECHNIQUES
1. Waste avoidance is engaging in 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. Re-use 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.

Self- Check 8.1-13
Matching Type: Match the techniques on waste management on Column A

against to the terminologies on Column B. write only the
letter on your answer sheet.
A B
_____1. Is the minimization of a. Waste avoidance
wasteful consumption of b. Waste reduction
goods. c. Re-use
d. Recycling
_____2. Refers to the proper e. Composting
discharge of any solid waste. f. Waste disposal
_____3. is engaging in activity
that prevents generation of
waste.
_____4. Process of recovering
materials intended for some
purpose without changing
their physical and chemical
appearance.
_____5. The controlled
decomposition of organic
matter by microorganism
mainly bacteria and fungi
into a humus like product.
ANSWER KEY 8.1-13
1. b
2. f
3. a
4. c
5. e
Evidence Plan
Competency COOKERY NC II
standard:
Unit of PREPARE EGG DISHES
competency:
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Portfolio
Written
The evidence must show that the trainee…
 Cleaned, sanitized and prepared tools and √
equipment based on the required tasks.
 Identified Ingredients correctly, according to
standard recipes, recipe cards or enterprise √
requirements
 Assembled ingredients according to correct
√
quantity, type and quality required
 Prepared Ingredients based on the required
√
form and time frame
 Thawed Frozen ingredients following enterprise
√
procedures
 Washed raw ingredients when necessary with
√
clean potable water.
 *prepared variety of egg dishes according to
standard recipes using a range of cooking √
methods
 Cooked eggs based on clients requirements √
 Selected and prepared Sauces and √
accompaniments specific to egg preparations
 Tasted and seasoned cooked dishes are in
accordance with the required taste of the √
dishes
 *Followed Workplace safety and hygienic
procedures according to enterprise and legal √
requirements
 selected Suitable plates according to √
enterprise standards
 *Presented Eggs are hygienically and
attractively using suitable garnishes and side √
dishes sequentially within the required
timeframe
 Observed factors in plating dishes in √
presenting poultry and game dishes
 Stored fresh and processed eggs at the correct √ √
temperature.
 Maintained Optimum freshness and quality
in accordance with enterprise storing √
techniques and procedures
 Utilized quality trimmings and other leftovers √
are where and when appropriate
 stored egg in accordance with FIFO operating
procedures and storage of egg requirements √ √
NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Prepare mise en place 5 5 5 15
Prepare and cook egg

5 3 2 10
dishes
Present egg dishes 5 2 8 15
Present egg dishes 5 3 2 10
TOTAL 20 13 17 50
Republic of the Philippines
Santa Fe National High School
Santa Fe Nueva Vizcaya
Written exam (INSTITUTIONAL)
Name:_____________________Section:____________ Date:________ Score:______

I. Matching type: match column A with column B. write the chosen number of your answer.
(15 pts)
_____ 1. Largest size of eggs. A. AA
_____ 2. Eggs serve this purpose in any B. Albumen
recipe that calls for beaten C. Binding
egg whites. D. Candling
_____ 3. Process of grading eggs. E. Chalaza
_____ 4. Highest grade of eggs F. Coating
_____ 5. Eggs are often used in this way G. Emulsifying
to prepare foods. H. Jumbo
_____ 6. Most of the nutrients are contained I. Large
in this part of the egg. J. Leavening
_____ 7. This is another name for baked K. Poached
eggs. L. Shirred
_____8. White cord-like substance that holds M.
Thickening the yolk in the center of the egg. N. Yolk
_____9. Eggs cause this to happen in pudding O.
and custards.
_____ 10. The thick and thin egg white. P.
_______11. Omelet Pans
_______12. Egg Containment Rings Q.
_______13. Egg spoons
_______14. Egg Cups R.
_______15. Coddlers
S.
T.
2 4
II. Identification (5)
1. _______ ________________
2. __________ ______________ 5
3. ___________ ____________
4. __________ _____________
5. __________ _________________
1 3
III. True or False: Encircle the letter T if the statement is true and F if
wrong. (21)
1. T or F The color of the egg shell has no influence on nutrient value or
eating quality.
2. T or F Most recipes are developed to use jumbo eggs.
3. T or F Eggs are a good source of protein.
4. T or F nutritionally, eggs belong to the dairy group.
5. T or F the size of an egg has no relationship to its quality or grade.
6. T or F Eggs should be washed before storing them.
7. T or F Since eggs are high-protein foods, they should be cooked at low
temperatures only until done.
8. . T or F Eggs should be stored with large end facing up.
9. T or F Discoloration of the yolk in hard-cooked eggs is caused by
overcooking.
10. T or F Cooling hard-cooked eggs in cold water makes them easier to
peel.
11. T or F Egg whites are high in cholesterol.
12. T or F To cook the top of a fried egg more quickly, the pan may be
covered.
13. T or F To hard-cook an egg, put it in a pan of water and let it boil for
15 minutes.
14. T or F If you get even a small amount of egg yolk or other fat in the egg
whites, they will not beat up to correct volume.

15. T or F Eggs separate more easily when they are at room temperature.
16. T or F Eggs should never be cooked in their shell in the microwave
oven.
17. T or F A good place to store eggs is in the open door shelves of your
refrigerator.
18. T or F Eggs absorb odors and must be kept covered.
19. T or F Adding liquid to eggs that are to be scrambled makes them
lighter and fluffier.
20. T or F Eggs separate more easily when they are cold.
21. T or F Eggs separate more easily when they are cold.
IV. Enumeration:
A. Eggs are classified according to size and weight. Give the various sizes
with their weights per dozen. (6)
1) __________________
2) __________________
3) __________________
4) __________________
5) __________________
6) __________________
B. Give at least 8 nutritional contributions of eggs? (8)

1) _________________________________
2) _________________________________
3) _________________________________
4) _________________________________
5) _________________________________
6) _________________________________
7) _________________________________
8) _________________________________
ANSWER KEY
(WRITTEN- INSTITUTIONAL)
Test I. Multiple choice:
1. H
2. J
3. D
4. A
5. F
6. N
7.L
8. B
9. M
10. B
11. S
12. R
13. P
14. O
15. Q
III. Identification
1. White/ Albumen
2. Air Cell
3. Shell
4. Yolk
5.Chalaza
IV. True or False

1) T
2) F
3) T
4) F
5) T
6) T
7) T
8) T
9) F
10) T
11) F
12) T
13) F
14) T
15) F
16) T
17) F
18) T
19) T
20) T
V. Enumeration:
A.
1. Jumbo
2. Extra Large
3. Large
4. Medium
5. Small
6. Peewee
B.
1. Fat
2. Protein
3. Vitamin D
4. vitamin A
5. Iron
6. cholesterol
7. Phosporus
8. Riboflavin
Performance Test
Specific Instruction for the Candidate
Qualification COOKERY NC II
Unit of Competency PREPARE EGG DISHES
Units of Competency covered: Preparing Egg Dishes
General Instruction:
Given the necessary tools, materials and equipment you are required to
perform the different cooking methods of egg dishes. (Allotted time 1 hr.)
Specific Instruction:
1) Boil the eggs. Place them in a single layer saucepan, covered with
enough water so that 1 ½ inches (2cm) of water sits above the eggs.
2) Turn the heat to high. Allow water to come to a rolling boil.
3) Reduce the heat to low. Cook for 1 minute.
4) Remove from the heat. Cover for 14 minutes.
5) Rinse the eggs by running them under cold water continuously for 1
minute.
6) Crack and peel the boiled eggs. Carefully remove the shell and rinse
with cool water to ensure that all of the shell has been removed.
7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them into
a glass bowl (slip a teaspoon in to help shift the boiled yolks out
8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and
9) Spoon or pipe an even amount of the mixture into the waiting egg
whites. Top each one with a pinch of paprika.
10) Count the number of deviled eggs you have prepared. For
example, if you cooked six eggs, you'll have 12 prepared deviled eggs.
11) Locate a large, rectangular white platter to showcase the deviled
egg flower.
12) Create the flower base first. Working from the bottom of the
13) Peel a long stem from a young, fresh leek, green onion, or chive.
This will act as the flower stem.
14) Arrange the deviled eggs. Place the deviled eggs in a circular
15) Place one deviled egg in the center. This will form the middle
part of the flower.
16) Finished. Serve in the middle of a table or as a party platter
DEMONSTRATION Tool with Questioning
Candidate name:
Trainer’s name:
Qualification: Cookery NC II
Unit of Competency Prepare Egg Dishes

Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must be able to
prepare rooms for guest in accordance specifications and requirements.
Materials and equipment
OBSERVATION  to show if evidence is

demonstrated
During the demonstration of skills, did the
Yes No N/A
candidate:
 Boiled the eggs.?
 Turned the heat to high. Allow water to
come to a rolling boil?
 Reduced the heat to low. Cook for 1 minute?

 Removed from the heat. Cover for 14
minutes.?
 Rinsed the eggs by running them under cold
water continuously for 1 minute.?
 Cracked and peeled the boiled eggs. Carefully
remove the shell and rinse with cool water to
ensure that all of the shell has been removed.
Gently dry with a paper towel.?
 Sliced the eggs in half, lengthwise. Lift out the
yolks, placing them into a glass bowl (slip a
teaspoon in to help shift the boiled yolks out
neatly). Set the whites aside.?
 Mashed the yolks. Add the mayonnaise,
vinegar, mustard, salt and pepper and mix to
combine well.?
 Spooned or piped an even amount of the
mixture into the waiting egg whites. Top each
one with a pinch of paprika.?
 Counted the number of deviled eggs you have
prepared. For example, if you cooked six eggs,
you'll have 12 prepared deviled eggs.?
 Located a large, rectangular white platter to
showcase the deviled egg flower.?
 Created the flower base first.?
 Peeled a long stem from a young, fresh leek,
green onion, or chive. This will act as the
flower stem.?
 Arranged the deviled eggs. Place the deviled
eggs in a circular pattern, beginning at the
top of the leek stem. Leave a center hole.?
 Placed one deviled egg in the center. This will
form the middle part of the flower.?
 Finished. Serve in the middle of a table or as
a party platter?
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1. What will happen if there is a oil spill on the floor while preparing to cook?
2. What will happen if there is gas leaking from your LPG tank while cooking?
Safety Questions
3. What should you do to avoid tripping accident on the kitchen while

preparing to cook?
4. What should you do to avoid fire cause by gas leak from your LPG tank
while cooking?
Contingency Questions
5. What will you do to avoid tripping accident cause by oil spill on the floor
while preparing to cook?
6. What will you do to avoid kitchen fire while working in the kitchen?
Job Role/Environment Questions
7. How can you prevent tripping accident while cooking?
8. How can you prevent kitchen fire while working in the premises?
Rules and Regulations
9. Can you comply with the enterprise safety rules and regulation?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Cookery NC Ii Competency-Based Learning Materials List of Competencies

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COOKERY NC II

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE EGG DISHES

Module Title: PREPARING EGG DISHES

Technical Education & Skills Development Authority

Clean and maintain Cleaning and maintaining

Prepare stocks, sauces Preparing stocks, sauces

Prepare salads and Preparing salads and

Prepare sandwiches TRS512330

Prepare vegetable Preparing vegetables

Prepare starch TRS512386

Prepare poultry and Preparing poultry and

12 Prepare desserts Preparing desserts TRS512335

UNIT OF COMPETENCY: PREPARE EGG DISHES

MODULE TITLE: PREPARING EGG DISHES

NOMINAL DURATION: 24 hours

2. Ingredients are identified correctly, according to standard recipes, recipe

3. Ingredients are assembled according to correct quantity, type and quality

5. Frozen ingredients are thawed following enterprise procedures.

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

8. Eggs are cooked based on clients requirements

9. Sauces and accompaniments specific to egg preparations are selected

12. Suitable plates are selected according to enterprise standards

13. Eggs are presented hygienically and attractively using suitable

16. Optimum freshness and quality are maintained in accordance with

18. Egg is stored in accordance with FIFO operating procedures and

LEARNING OUTCOME SUMMARY

LO1. PREPARE MISE EN PLACE

1. Tools, equipment and utensils needed in cooking eggs

1. Tools, utensils and equipment are cleaned, sanitized and

The participants will have access to:

1. LCD Projector (optional for lecture)

Learning Activities Special Instructions

Answer self-check 8.1-1 Compare answers to answer key

Read Info sheet 8.1-3 on Methods of

Perform job sheet 8.1-1 on How to Evaluate Performance by using

Keep a copy of your work for the next

Answer self-check 8.1-4 Compare answers to answer key

Keep a copy of your work for the next

Egg Toppers Egg Piercer

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

ANSWER KEY 8.1-1

An egg fried within

Egg khesh Savory India

Black boiled egg,

White rice, topped

Menemen Savory Turkey

Migas Savory Tex-Mex

Salted duck egg Savory China

Scotch egg Savory

Smoked egg Savory China[24]

Tamagoyaki Savory Japan

Tea egg Savory China

Tokneneng Savory Philippines

Akok[28] Sweet Malaysia

Custard pie Sweet

Egg custard Sweet

Egg tart Sweet Hong Kong[31]

Fios de ovos Sweet Portugal

Ovos moles de An egg yolk and

Pasteis de nata Sweet Portugal

Pavlova Sweet New Zealand