Cblm in prepare egg dishes PDF

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COMPETENCY-BASED LEARNING MATERIAL

Sector:

TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE EGG DISHES

Module Title: Preparing Egg Dishes

STA. ISABEL NATIONAL HIGH SCHOOL Sta. Isabel Sur, City of Ilagan

HOW TO USE THIS MODULE Welcome to the Module “Preparing egg dishes”. This module contains training materials and activities for you to complete. The unit of competency “Prepare egg dishes” contains knowledge, skills and attitudes required for a Cookery NC II course. You are required to go through a series of learning activities in order to complete each of the learning outcomes of the module. In each learning outcome there are Information Sheets, Job Sheets and Activity Sheets. Follow these activities on your own and answer the Self-Check at the end of each learning activity. If you have questions, don’t hesitate to ask your teacher for assistance. Recognition of Prior Learning (RPL) You may already have some of the knowledge and skills covered in this module because you have been working for some time already have completed training in this area. If you can demonstrate to your teacher that you are competent in a particular skill or skills, talk to him/her about having them formally recognized so you don’t have to do the same training again. If you have a qualification or Certificate of Competency from previous trainings show it to your teacher. 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 currency of your skills, discuss it with your teacher. After completing this module ask your teacher to assess your competency. Result of your assessment will be recorded in your competency profile. All the learning activities are designed for you to complete at your own pace.

COOKERY NC II PREPARE EGG DISHES

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Inside this module you will find the activities for you to complete followed by relevant information sheets for each learning outcome. Each learning outcome may have more than one learning activity.

COOKERY NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.

Unit of Competency

Module Title

Code

1

CLEAN AND MAINTAIN KITCHEN PREMISES

Cleaning and Maintaining Kitchen Premises

TRS512328

2

PREPARE STOCKS, SAUCES AND SOUP

Preparing Stocks, Sauces and Soup

TRS512331

3

PREPARE APPETIZERS

Preparing Appetizers

TRS512381

4

PREPARE SALADS AND DRESSINGS

Preparing Salads and Dressings

TRS512382

5

PREPARE SANDWICHES

Preparing Sandwiches

TRS512330

6

PREPARE MEAT DISHES

Preparing Meat Dishes

TRS512383

7

PREPARE VEGETABLES DISHES

Preparing Vegetable Dishes

TRS512384

8

PREPARE EGG DISHES

Preparing Egg Dishes

TRS512385

9

PREPARE STARCH DISHES

Preparing Starch Dishes

TRS512386

COOKERY NC II PREPARE EGG DISHES

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10

PREPARE POULTRY AND GAME DISHES

Preparing Poultry and Game Dishes

TRS512333

11

PREPARE SEAFOOD DISHES

Preparing Seafood Dishes

TRS512334

12

PREPARE DESSERTS

Preparing Desserts

TRS512335

13.

PACKAGE PREPARED FOOD

Packaging Prepared Food

TRS512340

COOKERY NC II PREPARE EGG DISHES

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MODULE CONTENT UNIT OF COMPETENCY: Prepare Egg Dishes MODULE TITLE: Preparing Egg Dishes MODULE DESCRIPTOR: This unit deals with the skills, knowledge and attitude required to cook, present and store various egg dishes. NOMINAL DURATION: 24 hrs 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. Clean, sanitize and prepare tools, utensils and equipment based on required task 2. Identify correct ingredients according to standard recipes, recipes card or enterprise requirements 3. Assemble ingredients according to correct quantity, type and quality required 4. Prepare ingredients based on the required form and time frame 5. Thaw frozen ingredients by following enterprise procedures

COOKERY NC II PREPARE EGG DISHES

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6.

Wash raw ingredients with clean potable water if necessary.

7. Prepare variety of egg dishes according to standard recipes using range of cooking methods. 8. Cook egg based on clients requirements 9. Select and prepare sauces and accompaniments specific to egg preparations. 10. Taste and season cooked dishes in accordance with the required taste of the dishes. 11. Follow workplace safety and hygienic procedures according to enterprise and its legal requirements. 12. Select suitable plates according to enterprise standards. 13. Present the egg hygienically and attractively using suitable garnishes and side dishes sequentially within the required timeframe. 14. Observe factors in plating dishes and in presenting egg dishes. 15. Store at the correct temperature the fresh and process egg. 16. Maintain the optimum freshness and quality in accordance with enterprise storing techniques and procedures. 17. Utilize quality trimmings and other leftovers where and when. 18. Store egg in accordance with FIFO operating procedures and storage of egg requirements.

Conditions: The trainee will have access to: 1. LCD projector 2. Television and Media Player 3. Whiteboard 4. Applicable Equipments as prescribe to Training Regulations 5. Gas Range Oven 6. Microwaves 7. Pots and pan 8. Salamander 9. Book 10. Apron

COOKERY NC II PREPARE EGG DISHES

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11. Utensils 12. Eggs

LEARNING OUTCOME NO. 2 PREPARE AND COOK EGG DISHES Contents 1. 2. 3. 4.

Variety of egg dishes Methods in cooking egg Sauces and accompaniments in egg dishes Safety and hygienic procedure in workplace

Assessment Criteria 1. Standard recipe are use to prepare a variety of egg dishes using range of cooking methods 2. Specific methods of cooking egg 3. Proper sauces and accompaniments of egg dishes. 4. Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements and standards.

Conditions The participants will have access to: 1. Kitchen tools, utensils and equipments 2. Kitchen or work station 3. Manufacturer’s manual Assessment Method: 1. Lecture 2. Group Discussion

COOKERY NC II PREPARE EGG DISHES

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3. Self-Pace Instruction 4. Demonstration

COOKERY NC II PREPARE EGG DISHES

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Learning Experiences Learning Outcome 2 Prepare and Cook Egg Dishes Learning Activities

Special Instructions

Read Information Sheet 8.2-1 “Variety Read carefully and internalized the of egg dishes” information sheet. Check yourself by answering Selfcheck and compare your answer with Answer Key.

Answer Self-check 8.2-1

Read Information Sheet 8.2-1 “Variety RCheck yourself by answering Selfcheck and compare your answer of egg dishes” with Anead carefully and internalized the information sheet. Answer Self-Check 8.2-1

swer Key.

Read Information Sheet 8.2-2 “Method in cooking eggs”

Task sheet will help you to practice your acquired skills.

Answer Self-check 8.2-2 The Performance Criteria Checklist Perform Task Sheet 8.2-2 “Cook egg will be your guide to help you in using Scrambled Method” evaluating your performance and work. Read Information Sheet 8.2-3”Sauces and accompaniments in egg dishes”

Read carefully and internalized the information sheet.

Answer Self-check 8.2-3

Check yourself by answering Selfcheck and compare your answer with Answer Key.

COOKERY NC II PREPARE EGG DISHES

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Read Information Sheet 8. 2.4Safety and hygienic procedure in workplace”

Read carefully and internalized the information sheet. Check yourself by answering Selfcheck and compare your answer with Answer Key.

Answer Self-check 8.2-4 After doing all activities of this Learning Outcome (LO), you are ready to proceed to the next Learning Outcome (LO) on Presenting Egg Dishes.

COOKERY NC II PREPARE EGG DISHES

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INFORMATION SHEET 8.2-1 VARIETY OF EGG DISHES Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify the different of variety of egg dishes 2. Distinguish the different of variety of egg dishes INTRODUCTION Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bio available, whereas that of a cooked egg is nearer 91 percent bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener in custards. VARIETY OF EGG DISHES Omelette  A dish made from beaten eggs quickly cooked with butter or oil, but not further stirred while cooking, in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.

COOKERY NC II PREPARE EGG DISHES

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Shirred eggs  Also known as baked eggs, it is a dish in which eggs have been baked in a flatbottomed dish; the name originates from the type of dish in which it was traditionally baked. An alternative way of cooking is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs Balut  A steamed fertilized duck egg containing a partially developed duck embryo, it is commonly sold as street food in the Philippines.

Century egg

 Originated as an ingredient or an appetizer in Chinese cuisine made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Now commonly found in some East and Southeast Asian country especially that with Chinese heritage.

Chinese steamed eggs  A Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette, water is added and the mixture steamed.

COOKERY NC II PREPARE EGG DISHES

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Eggs Benedict  Poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce.

Frittata  An Italian egg-based dish similar to an omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

Kuro-tamago  Black boiled egg, cooked in sulphur rich hot spring.

Loco moco  White rice, topped with a hamburger patty, a fried egg, and brown gravy.

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Pickled egg  Typically hard boiled eggs that are cured in vinegar or brine. This was originally done like many foods as a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.

Scotch egg  A hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried.

Salted duck egg  Originated in China, it is a duck egg pickled in salt water brine. Given it a unique flavor and texture when cooked, with the whites becomes salty with a little snappier texture and the yolk has a peanut-butter-like creamy texture.

Scrambled eggs 

A dish made from beaten egg whites and yolks (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually

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

Boiled egg  This dish includes boiling long enough to be ("hard boiled") or just long enough for the albumen (egg white) to solidify ("soft boiled").

Coddled egg  In cooking, coddled eggs are gently or

lightly cooked eggs. They can be partially cooked, heavily cooked, or hardly cooked at all.

Fried egg  Cooked in hot grease in a skillet: cooked lightly on one side only ("sunny side up"), cooked lightly on one side and turned over briefly ("over easy"), cooked on both sides so the white is solid but the yolk still soft and runny (“over medium”)[3] and thoroughly cooked on both sides with the yolk solid (“over well”), and with the yolk broken (“over hard”).

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SELF-CHECK 8.2-1 Multiple choice: Read the statement carefully and write the correct letter of your answer. 1. This dish includes boiling long enough to be ("hard boiled") or just long enough for the albumen (egg white) to solidify ("soft boiled"). a. Egg Benedict b. Boiled Egg c. Pickled Egg d. Coddled Egg

2. White rice, topped with a hamburger patty, a fried egg, and brown gravy. a. Frittata b. Kuro-Tamago c. Omelette d. Loco moco

3. Dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate. a. Century Egg b. Balut c. Scrambled Egg d. Salted Duck Egg

4. Black boiled egg, cooked in sulphur rich hot spring. a. Boiled Egg b. Scotch egg c. Kuro-Tamago

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d. Pickled egg

5. An Italian egg-based dish similar to an omelette or less quiche, enriched with additional ingredients as meats, cheeses, vegetables or pasta. a. Frittata b. Fried Egg c. Loco moco d. Omelette

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crust such

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ANSWER KEY 8.2-1

1. 2. 3. 4. 5.

B D C C A

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INFORMATION SHEET 8.2-2 METHODS IN COOKING EGG Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify the different methods in cooking egg 2. Familiarize the different methods in cooking egg INTRODUCTION Cooking Method The basic principle of egg cooking is to use a medium to low temperature and time carefully. When you cook eggs at too high temperature, the whites shrink and become tough and rubbery and the yolks become tough and the surface may turn gray-green. To kill the bacteria and other microorganisms, the recommended guidance is to cook eggs until whites are firm and the yolks thickened. Cook egg dishes to an internal temperature of 160 farenheit. POACHING METHOD  A poached method is an egg that has been cooked outside the shell, by poaching or sometimes steaming as opposed to simmering or boiling liquid. This method of preparation is favored for eggs, as it can give more delicately cooked eggs than cooking in higher temperature such as boiling water.

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BOILING METHOD  This dish includes boiling long enough to be ("hard boiled") or just long enough for the albumen (egg white) to solidify ("soft boiled").

 HARD BOILED  Boiled for 10-12 minutes

 MEDIUM BOILED  Boiled for 8 minutes

 SOFT BOILED  Boiled for 5 minutes

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FRYING METHOD  A fried egg is a dish commonly made using a fresh hen’s egg, fried whole with minimal accompaniment. Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day.

SCRAMBLED METHOD  Scrambled egg is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt and butter and various ingredients.

BAKING METHOD  Baked egg is place in small buttered dishes referred to as ramekins and broiled until white is set but the yolks remains liquid.

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