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COOKERY NC II

Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE EGG DISHES

Module Title: PREPARING EGG DISHES


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

3. Prepare appetizers Preparing appetizers TRS512381

Prepare salads and Preparing salads andTRS512382


4. dressing dressings

5. Prepare sandwiches Preparing sandwichesTRS512330

TRS512383
Preparing, meat dishes
6. Prepare meat dishes

7 Prepare vegetable dishes Preparing vegetablesTRS512384


dishes

TRS512385
8 Prepare egg dishes Preparing Egg Dishes

9 Prepare starch products TRS512386


Preparing starch dishes

Prepare poultry and Preparing poultry andTRS512333


game
10
game dishes dishes

TRS512334
11 Prepare seafood dishes Preparing seafood dishes

TRS512335
12 Prepare desserts Preparing desserts

TRS512340
13 Package prepared foods Packaging prepared 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

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
Answer self-check 8.1-2 Compare answers to answer key 8.1-2

Read Info sheet 8.1-3 on Methods of


cooking eggs
Answer self-check 8.1-3 Compare answers to answer key 8.1-3

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


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

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

Keep a copy of your work for the next


activities.
Read Info sheet 8.1-12 on Organizational
skills and teamwork
Answer self-check 8.1-12 Compare answers to answer key 8.1-12
Read Info sheet 8.1-13 on Waste
minimization techniques and
environmental considerations in specific
relation to egg cookery
Answer self-check 8.1-13 Compare answers to answer key 8.1-13
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 are comfortably inside an egg without
either porcelain or breaking the shell. The pictured ones
stainless steel. Some are very thin stainless steel and
have integrated plates to priced accordingly. There are others,
hold the shell pieces. including olive-wood (for scooping
Some are whimsical with spices or loose-leaf teas) and plastic.
chicken feet. 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 a
cleanly cut the tapered table, press the fat end
ends off the egg so you of the egg down on it to
can eat out of the shell. make the hole in the
Can leave shell shards. shell. The eggs won’t
Another style only cuts a crack. The attached
groove, so when you peel, magnet keeps it handy.
it cracks the shell in a nice A piercer is included
line around. Reviews are with the electric egg
mixed. cookers.
Electric Egg Cookers
Faster than the hassle of boiling water on the stove. Some are
automatic based on temperature sensing. Some have timers. Most
also poach in addition to making hard- or soft- boiled eggs, but the
poaching is less successful. Some hold up to 7 eggs for boiling.
Less for poaching. All include piercing pin. This is an energy efficient
way to cook eggs. You aren’t heating up a large amount of water and
then tossing it away. Complaints tend to be reliability related.
Egg Slicers
They are either countertop or hold in your hand. With the later you
squeeze right onto the salad. All use wires to slice the egg. Some
claim also for mushrooms for easy sautéing. However the
mushrooms must be soft and it’s harder to get right. On some you
press once for perfect round or oblong slices, rotate and press again
for chopped egg for salads. They take some effort to clean. Hand
wash and dry. Reviews are all over the place.
Eggs: Coddling
Coddlers
For cooking eggs gently or lightly cooked. The eggs can be partially
cooked, mostly cooked, or hardly cooked at all. The inside of the cup
is first greased in order to 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 scrambled When frying eggs. Stay
eggs. The shape in center cool knock down handle.
separates and beats the Silicone rings conform to
eggs. Most people find the bottom of pan to
that a fork in a mixing reduce egg ooze out.
bowl works well for Perfectly shaped eggs are
beating eggs. When generally only needed for
above four eggs, or if you non-paleo sandwiches.
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 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 boiling top pans have been
water. Can also be used around for a while. They
for baking and molding. are basically double
When done remove from boilers with one to six
water with slotted spoon depressions with fixed or
and flip pod inside out. removeable pods. Pods
Easy cleaning in are often 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

Information Sheet 8.1-2


Variety of eggs dishes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. List down the different Variety of egg dishes
2. Describe the various varieties of egg dishes.

Egg dishes

Name Image Type Region Description


Includes boiling long
enough for the yolk to
solidify ("hard boiled")
Boiled egg Plain or just long enough for
the albumen (egg
white) to solidify ("soft
boiled")
In cooking, coddled
eggs are gently or
lightly cooked eggs.
Coddled egg Plain They can be 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 whereby the
Poached egg Plain
egg is placed in a cup,
suspended over
simmering water, using
a special pan called an
"egg-poacher".
Name Image Type Region Description
A dish made from
beaten egg whites and
yolks of (usually
chicken eggs). Beaten
eggs are put into a hot
Scrambled eggs Plain
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, and
Baghala ghatogh Savory Iran Eggs. Usually served
with Kateh (Persian
rice dish) in the
northern provinces of
Iran.
"Hot-spring eggs",
traditional Japanese
boiled eggs (tamago)
Onsen tamago Plain Japan
slow-cooked in the
water of hot springs
(onsen).
A developing duck
embryo that is boiled
Southeast alive and eaten in the
Balut Savory
Asia shell. It is commonly
sold as street food in
the Philippines.
Name Image Type Region Description
A Tunisian dish
consisting of thin
warka pastry around a
filling commonly deep
fried. The best-known
Brik Savory Tunisia version is 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, quicklime,
Century egg Savory China
and rice hulls for
several weeks to
several months,
depending on the
method of processing.
[4]

An egg custard dish


found in Japan that
Chawanmushi Savory Japan
uses the seeds of
ginkgo.[5]
A Chinese home-style
dish found all over
China. Eggs are
Chinese steamed beaten to a
Savory
eggs consistency similar to
that used for an
omelette and then
steamed.
A croque-monsieur
sandwich served with a
Croque Madame Savory France
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.
Name Image Type Region Description

Similar to scrambled
Egg bhurji Savory India eggs, mixed with fried
onions and spices.

A spicy dish made with


boiled eggs, tomatoes,
Egg Curry Savory India fried onions and
normally eaten with
bread or rotis.
A mixture of butter and
Egg butter Savory Finland
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 a


Egg in a basket Savory
hole in a slice of bread.

Egg khesh Savory India

A Chinese soup of
Egg drop soup Savory wispy beaten eggs in
boiled chicken broth

Egg salad is often


used as a sandwich
filling, typically made of
chopped hard-boiled
eggs, mayonnaise,
mustard, minced
Egg salad Savory 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.
Name Image Type Region Description
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 English
Eggs Benedict Savory
muffin halves covered
with hollandaise
sauce.

an Italian egg-based
dish similar to an
omelette or crustless
quiche, enriched with
Frittata Savory
additional ingredients
such as meats,
cheeses, vegetables or
pasta.
A type of omelette
made famous during
the California Gold
Rush in the 1850s. The
Hangtown fry Savory United States most common version
includes bacon and
oysters combined with
eggs, and fried
together.[17]
A breakfast food made
with eggs on tortillas
with black beans and
Huevos cheese, often with
Savory Mexico
motuleños other ingredients such
as ham, peas,
plantains, and salsa
picante.[18]
Huevos Savory Latin America Eggs either poached in
rancheros salsa or fried, served
on top of corn tortillas
and frijoles. Toppings
may include avocado
slices, melted cheese,
sour cream, cilantro,
Name Image Type Region Description
etc.
A version of the
omelette found in
Indian cuisine. Its main
Indian omelette Savory ingredients are eggs,
herbs, tomatoes and
spices that vary by
region.
A dish consisting of
cooked, flaked fish
British (sometimes smoked
corruption of haddock), boiled rice,
Kedgeree Savory
Indian parsley, hard-boiled
Khichdi. eggs, curry powder,
butter or cream and
occasionally sultanas.

Black boiled egg,


Kuro-tamago
Savory Japan cooked in sulphur rich
hard-boiled egg
hot spring

White rice, topped with


a hamburger patty, a
Loco moco Savory Hawaii
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.
Name Image Type Region Description
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
Pickled egg Savory 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

Scalloped eggs
[23] 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.
Name Image Type Region Description
A small piece of
octopus encased in a
Takoyaki Savory Japan 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

Divinity Sweet United States

Doce de ovos [30] Sweet Portugal


Name Image Type Region Description

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
Sweet
Surprise [36]

Ovos Moles de
Sweet Portugal[37] PGI
Aveiro

Ovos moles de An egg yolk and


Sweet Mozambique
papaia papaya pudding[38]
Name Image Type Region Description

Pasteis de nata Sweet Portugal

Pavlova Sweet New Zealand

A baked dessert, made


chiefly from sugar, egg
Quindim Sweet Brazil
yolks, and ground
coconut.
Also known as a
Spanish tortilla, a
typically Spanish dish
Spanish omelette Savory Spain consisting of a thick
egg omelette made
with potatoes and fried
in olive oil.[39]
Name Image Type Region Description

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
Information Sheet 8.1-3
Methods of cooking eggs
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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.

Assessment Method:
Finish product with Pictures
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
Information Sheet 8.1-4
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 (Volume)
Size Mass per egg [2]

Greater than 2.5 oz. or 71


Jumbo
g
Very Large or Extra-Large Greater than 2.25 oz. or 64
56 mL (4 tbsp)
(XL) g
Large (L) Greater than 2 oz. or 57 g 46 mL (3.25 tbsp)
Greater than 1.75 oz. or 50
Medium (M) 43 mL (3 tbsp)
g
Greater than 1.5 oz. or 43
Small (S)
g
Greater than 1.25 oz. or 35
Peewee
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 57 b. medium
g
c. Small
_____3. Greater than 1.5 oz. or
43 g d. Large
_____4. Greater than 1.75 oz. or e. Jumbo
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
Information Sheet 8.1-5
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

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.
a. Grade C b. grade B c. grade A d. grade AA
_____3. Thick white Round, well centered 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
ANSWER KEY 8.1-5

1. a
2. b
3. c
4. b
5. a
Information Sheet 8.1-6
MARKET FORMS OF EGG
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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
Information Sheet 8.1-7
NUTRITIONAL VALUE/COMPONENTS OF EGGS

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

Information Sheet 8.1-8


SAFE WORK PRACTICES
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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
Information Sheet 8.1-9
Principles and practices of hygiene related to use of raw ingredients

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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
Information Sheet 8.1-10
LOGICAL AND TIME EFFICIENT WORK FLOW
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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

Information Sheet 8.1-11


Cutting and presentation techniques of eggs
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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.

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. 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 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 egg
whites. Top each one with a pinch of paprika.
_____11. Spoon or pipe an even amount of the mixture into the waiting egg
whites. Top each one with a pinch of paprika.
_____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. 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 pepper
and mix to combine well.
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 pattern,
beginning at the top of the leek stem. Leave a center hole.
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 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 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
Information Sheet 8.1-12
Organizational skills and teamwork
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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.
a. tracking task b. work space c. prioritize d. organize
_____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.
a. tracking task b. work space c. prioritize d. organize
_____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
Information Sheet 8.1-13
Waste minimization Techniques and Environmental Considerations
in Specific relation to Egg cookery

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
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
_____1. Is the minimization of B
wasteful consumption of goods. a. Waste avoidance
b. Waste reduction
_____2. Refers to the proper c. Re-use
discharge of any solid waste. d. Recycling
_____3. is engaging in activity e. Composting
that prevents generation of f. Waste disposal
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


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. 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 pepper and
mix to combine well.
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 pattern,
beginning at the top of the leek stem. Leave a center hole.
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 candidate: Yes No N/A
 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 respons
e
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 knowledge  Satisfactory  Not Satisfactory
was: