8 - Prepare Egg Dishes

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

KABASALAN INSTITUTE OF TECHNOLOGY
Kabasalan, Zamboanga Sibugay
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
This learning material is designed to guide you in learning at your own pace. To
start with, talk with your trainer and agree on how you will both organize the training
for this module. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and guide you the correct way to do things. From time
to time you will be required to practice and demonstrate the skills that you’ve learned
from this module and you will be requiring some assistance from your trainer (as
instructed in the learning material).
To proceed with the learning session you just have go through the Learning
Activity Sheet where in you will follow series of learning instructions towards
attaining the learning outcome.
This procedure should be repeatedly done until you have completed all the
learning elements in this Competency-Based Learning Module or until such time that
you are ready to take the final assessment for this module. You may skip some
learning activities if you can demonstrate that you are competent enough on the said
task/s.
At the end part of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that may provide
further details to your trainer or assessor. A Record of Achievement will be provided
to you by your trainer for you to accomplish once you complete the module.
Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your instructor to assess you. You will be
given a certificate of completion as proof that you met the standard requirements
(knowledge, skills and attitude) for this module. The assessment could be made in
different methods, as prescribed in the competency standards.
If you have questions, don’t hesitate to ask your instructors for assistance.
Your instructor will always be available to assist you during the training.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
module because you have:
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COOKERY NC II Develop: Issued
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Preparing Egg dishes Developed by: Page 1 of 47
KNVS-KIT Sheba I Pallar Revision
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 been working for some time
 already completed training in this area
If you can demonstrate to your trainer that you are competent in particular skill, talk to
him/her about having them formally recognized so you would not have to undergo the
same training again. If you have a qualification or Certificate of Competency from
previous trainings, show it to your trainer. If the skills you acquired are still current and
relevant to this module, they may become part of the evidence you can present for RPL.
If you are not sure about the level of your skills, discuss this with your trainer.
Contents of this Competency-Based Learning Material:
Inside this Competency-Based Learning Material are several “Learning

Activities”. Each Learning Activity guides the learner to achieve one learning
outcome.
You must follow the “Learning Activity Sheet”. The Learning Activity Sheets will
guide you through different “Instruction Sheets” that will assist you in performing
different learning activities towards the attainment of the learning outcome.
 Information Sheet - This will provide you with information (concepts,

principles and other relevant information) needed in
performing certain activities.
 Operation Sheet - This will guide you in performing single task, operation or
process in a job.
 Job Sheet - This is designed to guide you on how to do the job that
will contribute to the attainment of the learning outcome.
 Assignment Sheet - The assignment sheet is a guide used to enhance (follow-
up) what you have learned in the information sheet,
operation sheet or job sheet.
 Worksheet - Worksheets are the different forms that you need to fill-up
in certain activities that you performed.
This module is prepared to help you achieve the required competency, This
will be the source of information that will enable you to acquire the knowledge
and skills in this particular trade independently at your own pace or with
minimum supervision or help from your instructor.
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- Talk to your trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections which
cover all the skills and knowledge you need to successfully complete this module.
- Work through all the information and complete the activities in each section and
complete the self-check. Suggested references are included to supplement the
materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.
- Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own progress.
- When you are ready, ask your trainer to watch you perform the activities outlined
in the learning guide.
- As you work through the activities, ask for written feedback of your progress from
your trainer. After completing each element, ask your trainer to mark on the
report that you are ready for assessment.
- When you have completed this module (or several modules) and feel confident that
you have had sufficient practice your trainer will arrange an appointment with you
to asses you. The result of your assessment will be recorded in your Competency
Achievement Record
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COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competencies Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Preparing poultry and
10. Prepare poultry and game dishes TRS512333
game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340
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MODULE CONTENT
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Egg Dishes
MODULE TITLE : Preparing Egg Dishes
INTRODUCTION
This unit deals with the skills, knowledge and attitude
required to cook, present and store various egg dishes.
LEARNING OUTCOMES:
1. Perform mise-en –place

2. Prepare and cook egg dishes
3. Present egg dishes
4. Store egg dishes
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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1  Perform mise en place
CONTENTS:
1. Different classifications of meats

2.
PERFORMANCE CRITERIA:
 Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
 Ingredients are identified correctly, according to standard recipes, recipe cards
or enterprise requirements
 Ingredients are assembled according to correct quantity, type and quality
required
 Ingredients are prepared based on the required form and time frame
 Frozen ingredients are thawed following enterprise procedures.
 Where necessary, raw ingredients are washed with clean potable water
CONDITION:
Trainees must be provided with the following:
EQUIPMENT
 Working table
 Hot food conveyor
 Range
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 Grill (smokeless)
 Toaster
 Oven
 Chiller
 Customized containers for display
Supplies and materials

 Bread loaves / garnishing
 Square styro fitted for sandwich
 Stick plastic container, sealer or plastic wrap or foil
 Trays/ boxes
 Hotdogs, cheese, chicken breast, hamburger, onion, ground pork
 Pita bread, bell pepper, all purpose flour, cornstarch, egg
PERSONAL PROTECTIVE EQUIPMENT

 Hairnet/Cap
 Working clothes/apron/Lab outfit
 Safety shoes
TOOLS
 Measuring spoon, glass cup, dietetic seals
 Food tray
 Food slicer / cutter
 Sheet pan
 Chef knife
 Fluted knife
 Spatula or palette knife
LEARNING MATERIALS
 Standard recipes
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
 Observation/Interview
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LEARNING EXPERIENCES
Learning Outcome 1: Perform Mise’en place
Learning Activities Special Instructions
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INFORMATION SHEET 8.1-1
Perform Mise’en place
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SELF-CHECK 8.1-1
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ANSWER KEY 8.1-1
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LEARNING OUTCOME 2  Prepare and cook egg dishes
CONTENTS:
1. Different classifications of meats

2.
3.
CONDITION:
EQUIPMENT





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



 Hairnet/Cap
 Working clothes/apron/Lab outfit
 Safety shoes
TOOLS

 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
 Observation/Interview
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Learning Outcome 2: Prepare and cook egg dishes
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VARIETY OF EGG DISHES
Learning objectives:
After reading this information sheet, you should be able to know the various
classifications of egg dishes
DIFFERENT WAYS OF COOKING EGGS

Kinds of Fried Eggs
1. Sunny Side Up ---- white of the egg is set and the yolk is totally raw.
2. Over Easy ---- turn the eggs near the end of cooking time 20 – 30 seconds.
3. Over Medium ---- one minute cooking time for over medium yolk is firm.
4. Well done ---- two minutes cooking time for over hard or well done.
5. Basted Eggs ---- pour hot oil while cooking until lightly white on top of yolk.
Cooking of Poach Eggs ------ bring water salt and vinegar to simmer 180oF add the
shell eggs to the simmering water for about 3 – 4 minutes remove the eggs put into ice
cold water and reheat for later service, it may be cooked soft or hard.
Cooking of Boiled Eggs
1. Coddled Eggs --- lower cold eggs in simmering water for 30 seconds.
2. Soft Cooked Eggs --- simmer the eggs for 3 – 4 minutes.
3. Medium Cooked eggs --- simmer the eggs for 5 – 7 minutes.
4. Hard Cooked Eggs --- simmer the eggs for 10 – 12 minutes.
Cooking of Scramble Eggs --- beat the eggs until white and yolks are combined put
butter in a low heat pan then pour the eggs cook until soft moist texture.
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Cooking Omelet ----- beat the eggs until combined heat the pan then add the oil or
butter in high heat add the garnishes or fillings before its totally set then roll as desired
either French, flat or Half Moon.
Flavor variation
A batch of tea eggs with shell still on soaking in a brew of spices and tea
Although the age of the eggs and the conditions, of its storage has a greater influence,
the bird's diet does affect the flavor of the egg. For example, when a brown-egg chicken
breed eats rapeseed or soy meals, its intestinal microbes metabolize them into fishy-
smelling triethylamine, which ends up in the egg. The unpredictable diet of free-range
hens will produce unpredictable eggs. Duck eggs tend to have a flavor distinct from, but
still resembling, chicken eggs.
Eggs can also be soaked in mixtures to absorb flavor. Tea eggs are steeped in a brew
from a mixture of various spices, soy sauce, and black tea leaves to give flavor.
HOW TO PREPARE MISE EN PLACE for FRIED EGGS
1. Get a clean tray then arrange the cup over it cracked the eggs on cup then cover
with plastic film and refrigerate at 41oF below.
2. The remaining whole eggs should be place in a container with ice in the bottom
and on the top of the eggs to maintain proper temperature of 41oF below.
3. Cover with plastic film and put in the fridge with a temperature of 41oF below.
4. Get a clean tray then arrange the cup over it cracked the eggs on cup then cover
with plastic film and refrigerated at 41 F below.
5. The remaining whole eggs are place in a container with a ice in a bottom and on
the top of the eggs to maintain proper temperature of 41 F below.
6. Cover with a plastic film and put in the fridge with a temperature of 41 F below.
Preservation
The simplest method to preserve an egg is to treat it with salt. Salt draws water out
of bacteria and molds, which prevents their growth. The Chinese salted duck egg is
made by immersing duck eggs in brine, or coating them individually with a paste of salt
and mud or clay. The eggs stop absorbing salt after about a month, having reached
osmotic equilibrium. Their yolks take on an orange-red color and solidify, but the white
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remains liquid. They are boiled before consumption, and are often served with
rice congee.
STORING EGGS
 Check the expiration date. This would be stamped on the box or carton. There will
also be a "pack date" shown in numbers from 1 to 365 (for example, 248 is the
248th day of the year, or September 5). Be sure you will be able to consume all the
eggs before they're expected to go bad.
 When buying from the farmer's market where eggs have no stamped expiration
date, hold the egg against a strong source of light. Look for the air bubble at the
rounded end of the egg. The smaller the air bubble, the fresher the egg (almost
invisible in newly-laid eggs).
 Put the egg in a cup of cold water. If it sinks and remains still, it's fresh; if it tilts
or floats, it's going bad.
 Weigh the egg in your hand. If it feels heavy for its size, it's good.
 When you break the egg, a fresh one will have a thick white and a round and firm
yolk. As the egg loses its freshness, the white becomes thinner and runnier, and
the yolk becomes flatter and softer (breaks easily).
 Break it and smell it. A bad egg smells like a bad egg. Refrigerate Until Ready For
Use
 Keep the eggs in their original cartons, with the rounded ends up.
 Place the carton on the lowest rack or a little towards the back--the coldest areas
of the refrigerator.
 Keep the egg cartons closed to minimize exposure to strong odors.
 Take the eggs out of the refrigerator ahead of time (to warm up to room
temperature) for soft boiling or baking. Cold eggs will crack when dropped in
boiling water, cold whites will not whisk well, and cold yolks will not blend well in
sauces and mayonnaise.
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SELF-CHECK 8.2-1
Enumerate the following:
1. What are the Different ways of cooking eggs?

2. What are the kinds of fried eggs?
3. What are the ways of cooking boiled eggs?
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ANSWER SHEET 8.2-1
1. What are the Different ways of cooking eggs?

 Fried Eggs
 Poach Eggs
 Boiled Eggs
 Scramble Eggs
 Omelet
2. What are the kinds of fried eggs?

 Sunny Side Up
 Over Easy
 Over Medium
 Well done
 Basted Eggs
3. What are the ways of cooking boiled eggs?

 Coddled Eggs
 Soft Cooked Eggs
 Medium Cooked eggs
 Hard Cooked Eggs
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LEARNING OUTCOME 3  Present Egg Dishes
CONTENTS:
1.
2.
3.
CONDITION:
EQUIPMENT










 Hairnet/Cap
 Safety shoes
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TOOLS

 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
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Learning Outcome 3: Present Egg Dishes
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Present Egg Dishes
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DIFFERENT TECHNIQUES IN PRESENTING EGG DISHES ATTRACTIVELY
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SELF-CHECK 8.3-1
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ANSWER KEY 8.3-1
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LEARNING OUTCOME 4  Store Egg Dishes
CONTENTS:
1.
2.
3.
CONDITION:
EQUIPMENT










 Hairnet/Cap
 Safety shoes
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TOOLS

 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
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Learning Outcome 4: Store Egg Dishes

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Store Egg Dishes
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SELF-CHECK 8.4-1
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ANSWER KEY 8.4-1
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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE EGG DISHES

Module Title : PREPARING EGG DISHES

Technical Education & Skills Development Authority

Contents of this Competency-Based Learning Material:

Inside this Competency-Based Learning Material are several “Learning

 Information Sheet - This will provide you with information (concepts,

Date Document No.

Date Document No.

No. Unit of Competencies Module Title Code

Date Document No.

1. Perform mise-en –place

Date Document No.

LEARNING OUTCOME 1  Perform mise en place

1. Different classifications of meats

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

Date Document No.

Learning Activities Special Instructions

Date Document No.

Perform Mise’en place

Date Document No.

Date Document No.

Date Document No.

LEARNING OUTCOME 2  Prepare and cook egg dishes

1. Different classifications of meats

Supplies and materials

Date Document No.

PERSONAL PROTECTIVE EQUIPMENT

 Measuring spoon, glass cup, dietetic seals

Date Document No.

Learning Activities Special Instructions

Date Document No.

VARIETY OF EGG DISHES

DIFFERENT WAYS OF COOKING EGGS

Cooking of Boiled Eggs

Date Document No.

HOW TO PREPARE MISE EN PLACE for FRIED EGGS

Date Document No.

Date Document No.

Enumerate the following:

1. What are the Different ways of cooking eggs?

Date Document No.

1. What are the Different ways of cooking eggs?

2. What are the kinds of fried eggs?

3. What are the ways of cooking boiled eggs?

Date Document No.

LEARNING OUTCOME 3  Present Egg Dishes

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

Date Document No.

 Measuring spoon, glass cup, dietetic seals

Date Document No.

Learning Activities Special Instructions

Date Document No.

Present Egg Dishes

Date Document No.

Date Document No.

Date Document No.

Date Document No.

LEARNING OUTCOME 4  Store Egg Dishes

Supplies and materials