HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Preparing Egg Dishes. This module contains training
materials and activities for you to complete.
The unit of competency “Preparing Egg Dishes” contains knowledge, skills, and
attitudes required for COOKERY NC II.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. Information sheet has a learning objective that you
need to attain while reading the information Sheets. After each Information Sheet is a SelfCheck that will help, you test yourself if you attained the learning objectives.
Task Sheets and Job Sheets are activity sheets that will help you practice the skills
previously discussed in the Information Sheets or demonstrated by your trainer. A
Performance Criteria Checklist is provided with the Task Sheets and Job Sheets that will
allow for self-evaluation or peer evaluation. Your trainer to evaluate your performance may
use this Performance Criteria. Follow these activities on your own. If you have questions, do
not hesitate to ask your trainer for assistance.
The goal of this course is the development of practical skills. To gain these skills, you
must learn basic concepts and terminology. For the most part, you will get this information
from the Information Sheets and TESDA Website, www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in
“Preparing Egg Dishes.”
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your instructor.
Remember to:

Work through all the information and complete the activities in each section.

Read Information sheets and complete the self- check. Suggested references are
included to supplement the materials provided in this module.

Perform the Task Sheets and Job Sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.

Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as your portfolio
during the Institutional Competency Evaluation. When you feel confident that you
have had sufficient practice, ask your Trainer to evaluate you. The results of your
assessment will be recorded in your Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 1 of 69
NTTA
Revision # 01
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 SOUPS
PREPARING STOCKS,
SAUCES AND SOUPS
TRS512331
3.
PREPARE APPETIZERS
PREPARING APPETIZERS
TRS512329
4.
PREPARE SALADS AND
DRESSINGS
PREPARING SALADS
DRESSINGS
TRS512329
5.
PREPARE SANDWICHES
PREPARING SANDWICHES
TRS512330
6.
PREPARE MEAT DISHES
PREPARING MEAT DISHES
TRS512338
7.
PREPARE VEGETABLES
DISHES
PREPARING VEGETABLE
DISHES
TRS512332
8.
PREPARE EGG DISHES
PREPARING EGG DISHES
TRS512332
9.
PREPARE STARCH
DISHES
PREPARING STARCH
DISHES
TRS512332
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
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 2 of 69
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Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY
:
PREPARE AND COOK EGG DISHES
MODULE TITLE
:
PREPARING EGG DISHES
MODULE DESCRIPTOR
:
This module deals with the skills and
knowledge required in preparing and
cooking egg 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
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 3 of 69
NTTA
Revision # 01
LEARNING OUTCOME NO. 1
Prepare Mise’en Place
CONTENTS:
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
Variety and ingredients of egg dishes
Classification, kinds of egg dishes
Tools, equipment's, utensils needed in preparing egg dishes Historical
development and current trends of egg dishes
Compatible dressings and sauces for incorporating into appetizers
Nutritional values of appetizers and the effects of cooking
Common culinary terms on egg dishes which are used in the industry
Safe work practices on using knives
Principles and practices of hygiene including appropriate dress
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.
6. Where necessary, raw ingredients are washed with clean potable water
CONDITIONS: The students/trainees must be provided with the following:
SUPPLIES &
MATERIALS
Eggs
EQUIPMENT









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



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


Electric, gas or induction ranges
Ovens, including combi ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
LCD Projector (optional for lecture)
Overhead Projector (Optional for
lecture)






in the shell
poached
Fried
scrambled
omelet
Wraps
Techniques







Garnishing
Spreading
Layering
Piping
Portioning
Molding
Cutting
Date Developed:
COOKERY NC II
Preparing Egg
Dishes



LEARNING
MATERIALS
Manuals
Books
Video (CD)
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 4 of 69
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Revision # 01



Television and multimedia player
Whiteboard
Applicable equipment as prescribed
by Training regulations
TOOLS
-
pots and pans
bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials and
linen
tea towels
serviettes
table cloth
aprons
uniforms
hair restraints
toque,
caps,
hairnets
ASSESSMENT METHODS:

Portfolio Report such as training record book used as part of apprenticeship or
trainee ship arrangements, sampling of menu items prepared by the candidate
 Direct observation of the candidate
 Third Party Report such as feedback from customer about menu items and speed
and timing of service
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 5 of 69
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Revision # 01
Learning Experiences
Learning Outcome 1
PERFORM MIS EN PLACE
Learning Activities
Special Instructions
1. Read information sheet on the Variety
of egg dishes according to the
standards recipes of egg 2.2-1
Information Sheet 2.2-1
2. Answer Self Check 2.2-1
Compare your answers to the Answer Key
2.2-1
3. Perform Task Sheet 2.2-1
Evaluate your work using the Performance
Checklist 2.2-1Present your work to your
trainer for evaluation
Keep a copy of your work for the next
activities.
4. Read information sheet on the
methods of cooking dishes
2.2-2
Information Sheet 2.2-2
1. Answer Self- Check 2.2-2
Compare your answers to the Answer Key
2.2-2
2. Perform Job Sheet 2.2-2
Evaluate your work using the Performance
Checklist 2.2-2
Present your work to your trainer for
evaluation
Keep a copy of your work for the next
activities.
3. Read information sheet on Sauces
and accompaniments on egg dishes
preparation
2.2-3
Information sheet 2.2-3
1. Answer Self Check 2.2-3
Compare your answer to the Answer Key
2.2-3
2. Read information sheet on prepare
egg dishes 2.2-4
Information Sheet 2.2-4
3.
Answer Self Check 2.2-4
Compare your answers to the Answer Key
2.2-4
4.
Read information sheet on hygienic
food handling practices 2.2-5
Information Sheet 2.2-5
5.
Answer Self Check 2.2-5
Compare your answer to the Answer Key
2.2-5
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 6 of 69
NTTA
Revision # 01
Information Sheet 8.2-1
VARIETY OF EGG DISHES ACCORDING TO THE STANDARDS RECIPES OF THE EGG
Learning Objective: After reading this information sheet, you must be able
to:
1. Identify an egg components and it’s nutritive value;.
2. Explain the uses of eggs in the culinary arts;
3. Identify and prepare variety of egg dishes ingredients according to standard
recipes using range of cooking methods.
DEFINITION OF TERMS
boiling – cooking in liquid at a temperature of 200°F.
poaching – cooking in an open pan at simmering points with
sufficient seasoned liquid to cover.
frying – the process of cooking food in hot fat or oil.
scramble – to cook egg while stirring together white and yolk
baked (shirred) – cooking in the oven by dry heat.
bind – to fasten or encircle
setting –putting in a particular place or position
coating – covering food which is to be fried with flour, eggs or bread crumbs
enrich – improve quality, productivity, decoration or nutritive value.
emulsify – to disperse uniformly
glaze – to cover with a smooth surface or coating
clarify– to make clean, trim impurities
garnishing – is a way of decorating food by the addition of other items.
thicken– to make food creamy, or viscous.
EGGS
Eggs are poultry products from chicken, ducks and
quail that are eaten as food. Chicken eggs is the most
widely consumed type of eggs in the world, while duck
egg is the next most popular.
Nutritive Value of Egg
1. Eggs are protein foods
2. Fresh eggs contain all the vitamins except Vitamin C.
3. They are important sources of iron, phosphorous and trace minerals.
4. It contains low calcium found in the shell which is not edible.
5. It is also a source of Vitamin D.
6. The egg yolk has iron and riboflavin.
Market Forms of Egg
There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg
yolks), and frozen (whole, egg whites/egg yolks).
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 7 of 69
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Revision # 01
1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of
36 pieces.
2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must
be thawed before use.
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue.
Dried eggs are used primarily as ingredients in food industry. They are not
commonly sold directly to consumers.
Uses of Eggs in culinary
Egg is cooked in many ways. It can be the main protein dish; it can be a main or
accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat,
moist heat, with or without oil, as simply or as elaborately as one’s inclination for the
moment. Indeed it can be eaten anywhere.
Culinary Uses:
 Eggs as a thickening agent and binder
When used as a binder or thickener, the hydrophilic colloids of yolks and
whites, due to the presence of proteins are converted into a hydrophobic colloid thus
turning it into a gel.
At high temperature, the gel toughens. This explains why the white becomes
an opaque mass when cooked at a temperature of 62 0C. For egg yolk, coagulation
starts at 650C.

Eggs as leavening agent
Baked products such as sponge cakes, chiffon cakes, meringues, and souffles make
use of eggs as leavened resulting in a light, airy texture. This is explained by the incorporation
of air during the beating of eggs. Foam is formed when the albumen surrounds a colloidal
system of air bubbles. When beating egg whites, over-beating must be avoided as this tends to
stretch the albumen and would result in a dry, watery appearance.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 8 of 69
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Revision # 01
SELF CHECK 8.2-1
Write your answer on a separate piece of paper.
1. What is an egg?
2. What are the market forms of eggs?
3. What are the different methods of cooking egg?
4. Name some sauce and egg filing that can be used in egg preparation.
5. Why do you need to eat eggs?
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 9 of 69
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Revision # 01
ANSWER KEY 8.2-1
1. Eggs are poultry products from chicken, ducks and quail that are
eaten as food.
2. fresh, dried (whole, egg whites/egg yolks), and frozen (whole, egg whites/egg
yolks).
3. Boiling, Poaching, Frying, Baking
4. Cheese, Sautéed or creamed mushrooms, Creamed or curried chicken, Creamed
or buttered spinach, Sautéed onions with or without bacon, Sautéed onions and
diced potatoes.
5. Eggs may be considered as "functional foods". Functional foods are foods that
may have health benefits beyond their traditional nutritional value so it is
advisable that we should eat egg.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 10 of 69
NTTA
Revision # 01
Information Sheet 8.2-2
Methods of Cooking Egg Dishes
Learning Objective: After reading this information sheet, you must be able to:
1. identify and prepare ingredients according to standard recipes.
2. Explain the different methods of cooking egg; and
3. Cook egg dishes in accordance with prescribe standards.
Preparing and cooking egg according to standard recipes
I. Grading
a. Marketing
 Sorting
 characteristics – quality and weight
b. Grading according to
 egg shell color
 characteristics – quality and weight
 quality – grouping and sorting
II. Cookery Method
a. Preparation of egg and uses
 Food
 Garnishes
 ingredients
CLASSIFICATION OF EGG COOKERY
1. Egg cooked in the shell – a good cooked egg is tender. The yolk is well centered,
completely coagulated and has no yolk darkening. It is easy to peel.
Boiled Egg as garnish for
 Pansit
 Paella
 Embutido
 Sarciado
 Relyeno
 Morcon
 tamales
Note: Peeling ability of eggs is improved by bringing egg temperature to room
temperature prior to cooking and cooling. The cooked egg is immediately placed in
tap running water.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 11 of 69
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Revision # 01
2. Egg cooked out of the shell
 Peeled eggs are broken out of the shell and carefully dropped into boiling
water.
3. Fried eggs are sometimes called eggs cooked sunny side up. The eggs are broken
out of the shell and pan fried in a small amount of cooking oil without breaking
the yolk.
4. Scrambled eggs are prepared by whipping the whole egg out of the shell and then
pan frying just like fried egg.
As thickening agent (like in custard)
Leche flan
Pudding
Masapan
FUNCTIONS OF EGGS
a. food color
b. leavening agent
Preparation:



slightly beaten egg white
shift foam
stiff egg
More Tips about Eggs
1. Overcooking toughens eggs. Cook them under low to medium heat. But if you want
sunny-side-ups that are curved up at the edges drop them into boiling hot oil.
2. “Balut” and ordinary chicken eggs have the same nutrient. Although balut has
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 12 of 69
NTTA
Revision # 01
3. more vitamin A and calcium. Open your “balut” at the rounded end and get its full
sumptuous taste by putting it whole in the mouth.
4. Eggs are easy to digest and so may be eaten even by infants, some babies, though,
may have an allergy, so don’t give them eggs too early.
5. Dip hard boiled eggs immediately in cold water to peel the shell easily. This also
prevents a dark ring from forming around the yolk.
6. People with hypertension should limit or avoid the yolk where the fat is.
PERFORMANCE TASK
Directions: Given the different recipes in preparing and cooking egg dishes, perform the
suggested activities below. Your product and performance will be evaluated using the given
rubric after each activity.
Hard – Cooked Eggs
Makes 10 servings
Tools/Equipment Needed:
Gas range
Saucepan
Ladle
Ingredients Needed:
20 Eggs
Cold water
Procedure:
1. Prepare tools, equipment and food items.
2. Place the eggs in a pot. Fill the pot with enough cold water to cover the eggs by
2in/5in.
3. Bring the water to a boil and immediately lower the temperature to a simmer. Begin
timing the cooking at this point.
4. Cook small eggs for 12 minutes, medium eggs for 13 minutes, large eggs for 14 to 15
minutes, and extra-large eggs for 15 minutes.
5. Drain immediately and cool under cold running water to stop cooking.
6. Peel as soon as possibleby cracking the shell starting from the large end. For easier
peeling, peel while still warm, and hold under running water to help loosen the shell.
7. Serve the eggs or refrigerate until needed.
Coddled Eggs.
Put cold eggs into already simmering water and simmer for 30 seconds.
Soft-Cooked Eggs.
Put cold eggs into already simmering water and simmer for 3 to 4 minutes.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 13 of 69
NTTA
Revision # 01
Medium-Cooked Eggs.
Put cold eggs into already simmering water and simmer for 5 to 7 minutes.
Poached Eggs
Poached eggs are prepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk,
the less likely the white is spread and become ragged.
Poached eggs can be prepared in advance and held safely throughout a typical
service period to make the workload easier during service. Slightly under poach the eggs,
shock them in ice water to arrest the cooking process, trim them, and hold them in cold
water. At the time of service, reheat the eggs in simmering water.
Eggs are most often poached in water, though other liquids, such as red wine, stock,
or cream, can also be used. Add vinegar and salt to the water to encourage the egg protein
to set faster. Otherwise, the egg whites can spread too much before they coagulate.
Standard Qualities of Poached Eggs and Cooked Eggs in the Shell
1. Bright, shiny appearance
2. Compact, round shore, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks
Poached Eggs
Makes 10 servings
Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed:
1 gal/3.84L water
1tbsp/15g salt
1 floz. /30ml distilled white vinegar
20 eggs
Procedure:
1. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready to
poach.
2. Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer.
3. Break each egg into a clean cup, and then slide the egg carefully into the poaching
water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon, blot them on absorbent
toweling, and trim the edges if desired.
6. Serve or chill and refrigerate for later use.
A good-cooked poached egg has a compact, glossy, tender white, and unbroken,
thickened yolk
Critical factors:


quality of the egg
temperature
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 14 of 69
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Revision # 01


amount of liquid
the way the egg is put in the pan
Fried Eggs
Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount
of cooking fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or
over (turned once). Fried eggs may be basted with fat as they fry. Using very fresh eggs
is the only way to ensure a rich flavor and good appearance of the finished dish.
Standard Qualities of Fried Eggs
1. White should be shiny, uniformly set, and tender, not browned, blistered or crisp at
edges.
2. Yolk should be set properly according to desired doneness. Sunny side-up yolks
should be yellow and well rounded. In other styles, the yolk is covered with a thin
layer of coagulated white.
3. Relatively compact, standing high. Not spread out and thin.
5. A fried egg should have a yolk covered with a thin film of coagulated egg white and
still remain slightly fluid.
6. The egg white should be opaque, firm and tender, not chewy, crisp or brown.
7. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish yolk.
8. It will provide a fried egg with a slightly crispy, frilly edge; the white will be set and the
yolk soft and runny
Types of Fried Eggs
1. Sunny side up
Cook slowly without flipping until white is completely set but
yolk is still soft and yellow. Heat must be low or bottom will
toughen or burn before top is completely set.
2. Basted
Do not flip. Add a few drops of water to pan and cover to
steam cook the top. A thin film of coagulated white will
cover the yolk which should remain liquid.
3. Over easy
Fry and flip over. Cook just until the white is just set but the
yolk is still liquid.
4. Over medium
Fry and flip over. Cook until the yolk is partially set.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 15 of 69
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Revision # 01
5.Over hard
Fry and flip over. Cook until the yolk is completely set.
Fried Eggs
Tools/Equipment Needed:
Sauté pan (preferably non-stick)
Dish, turner
Ingredients Needed:
Fresh egg
Oil or clarified or whole butter, as needed for frying
Salt, as needed
Ground black pepper, as needed
Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the sauté pan and set it to a moderate heat. Too much fat will
make the eggs greasy. Less fat will cause them to stick, unless a pan with the nonstick
coating is used.
4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the eggs with the
fat as they cook.
6. Season the eggs with salt and pepper and serve at once.
Eggs over Easy, Medium or Hard: turn the eggs over near the end of their cooking time
with a spatula and cook them on the other side until done as desired, 20 to 30 seconds for
over easy, 1 minute for over medium, 2 minutes for over hard.
Desirable Qualities of Fried Eggs
 glossy
 moist
 tender
Common pitfalls:
 eggs brown and crisp
 eggs white blistered
 eggs odd-shaped
 eggs sticking
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 16 of 69
NTTA
Revision # 01
Scrambled Eggs
Scrambled eggs can be made in two ways: the eggs can be stirred constantly over
low heat for a soft delicate curd and a creamy texture, or stirred less frequently as they
cook for a larger curd and a firm texture. Whether prepared to order or to serve on a
buffet line, scrambled eggs must be served hot, fresh and moist.
Choose eggs that are fresh, with intact shells. Adding a small amount of water or
stock (about 2tsp/10ml per egg) to the beaten eggs will make them puffier as the water
turns to steam. Milk or cream may be used to enrich the eggs. Scrambled eggs can be
seasoned with salt and pepper, and/or flavored or garnished with fresh herbs, cheese,
sautéed vegetables, smoked fish, or truffles.
Eggs can be scrambled in a sauté pan or on a griddle. Nonstick surfaces make it
easy to prepare scrambled eggs with a minimum amount of added fat. Pans used for
eggs should be reserved for that use only, if possible. A table fork, wooden spoon, or
spatula is needed for stirring the eggs in cooking.
Do not overcook scrambled eggs or hold them too long. Overcooked eggs are
tough and watery and will turn green in steam table. Scrambled eggs should be soft
and moist.
For flavor variations, the following ingredients may be added to scrambled eggs
before serving.
Chopped parsley or other herbs
Grated cheese
Diced ham
Crumbled bacon
Sautéed diced onions and green bell pepper
Diced smoked salmon
Sliced cooked breakfast sausage
A good scrambled egg must not be tough nor burned but completely coagulated
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 17 of 69
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Revision # 01
Preparing and Cooking Egg Dishes
Directions: Given the different recipes in preparing and cooking egg dishes, perform each of
the activity and you will be evaluated using a rubric.
Scrambled Eggs
Tools/Equipment Needed:
Stainless bowl
Fork or egg beater
Sauté pan, steam kettle or tilting skillets
Ingredients Needed:
30 Eggs
1 tbsp. /15g salt
1 tsp/2g ground pepper
5 floz. /50ml water or milk (optional)
2 ½ floz. /75 ml clarified butter or oil
Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt
and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium heat and add
butter or oil, tilting the pan to coat the entire surface. The pan should be hot but not
smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the forkor wooden spoon until
the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.
Omelets
The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs
start to set, they are rolled over. A folded or American style, omelet is prepared in much the
same manner, though it is often cooked on a griddle rather than in a pan, and instead of
being rolled, the American omelet is folded in half. There are two other styles of omelets,
both based upon a beaten mixture of eggs, cooked either over direct heat or in an oven.
Choose eggs that are fresh, with intact shells. As with scrambled eggs, the ability of
the egg to hold its shape is irrelevant, but fresh eggs are preferable. Omelets can be
seasoned with salt, pepper, and herbs. Clarified butter or oil is the most common cooking fat.
Omelets may be filled or garnished with cheese, sautéed vegetables or potatoes,
meats, and smoked fish, among other things. These fillings and garnishes are incorporated
at the appropriate point to be certain they are fully cooked and hot when the eggs have been
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 18 of 69
NTTA
Revision # 01
cooked. Grated or crumbled cheeses will melt sufficiently from the heat of the eggs, and are
often added just before an omelet is rolled or folded.
Two Factors for Making Quality Omelets
1. High Heat.
This is an opposite to the basic principle of low temperature egg cookery.
omelet cooks so fast that its internal temperature never has time to get too high.
The
2. A conditioned omelet pan.
The pan must have sloping sides and be of the right size so the omelet can be
shaped properly. It must be well seasoned or conditioned to avoid sticking.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 19 of 69
NTTA
Revision # 01
Information Sheet 8.2-3
Sauces and Accompaniments of Egg Dishes Preparation
Learning Objective: After reading this information sheet, you must be able to:
1. Identify the sauces and accompaniments of omelet fillings.
2. Explain the proper techniques in adding omelet fillings; and
3. Cook omelet using appropriate sauces and accompaniments.
Sauces and Accompaniments of Egg Dishes
Cheese
creamed
Creamed or curried chicken
mushrooms
Creamed or buttered spinach
Sautéed onions with or without bacon
Sautéed onions and diced potatoes
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 20 of 69
NTTA
Revision # 01
Plain Rolled Omelet
Tools/Equipment Needed:
Small bowls
Sauté pan
Fork
Ingredients Needed:
30 eggs
1tbsp/15g salt
1tsp/2g ground pepper
5fl oz. /150 ml water, stock, milk, or cream (optional)
2 ½ fl.oz. /175 ml, as needed clarified butter or oil
Procedure
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and season with salt and pepper. Add the liquid,
if using.
3. Heat a nonstick omelet pan over high heat and add the butter or oil, tilting the pan to
coat the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with the back of the fork or
wooden spoon.
5. Move the pan and the utensil at the same time until the egg mixture has coagulated
slightly. Smooth the eggs into an even layer.
6. Let the egg mixture finish cooking without stirring.
7. Tilt the pan and slide a fork or a spoon around the lip of the pan, under the omelet,
to be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or
a wooden spoon to fold it inside to the center.
8. Turn the pan upside down, rolling the omelet onto the plate. The finished omelet
should be oval shaped.
Notes:
Options for filling an omelet: A pre-cooked filling may be added to the eggs after they
have been smoothed into an even layer and before the omelet is rolled. Alternatively, the
rolled omelet can be slit open at the top, and a pre-cooked filling can be spooned into the
pocket.
To give the omelet, additional sheen, rub the surface lightly with butter.
A perfect omelet is fluffy, moist and tender, soft in the center, yellow in color with no
brown at all or just a hint of it, oval in shape, and all in one continuous piece
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 21 of 69
NTTA
Revision # 01
Ham and Cheese Frittata
Tools/Equipment Needed:
Skillet/Non-stick pan
Knife
Non-stick turner
Fork or wire whisk
Small bowl
Chopping board
Ingredients:
1 cup diced cooked ham
½ cup sliced tomato
1pc
white onion (cut into ring)
½ cup stripped sweet bell pepper
10pcs lightly beaten egg
¼ tsp ground black pepper
¼ cup shredded cheddar cheese
¼ cup evaporated milk
¼ tsp iodized salt
Procedure
1. In a skillet coated non-stick turner, put little oil, sauté the ham, onion, tomato, red bell
pepper and season to taste.
2. In a bowl, combine the egg and milk, salt, black pepper and pour over ham mixture.
Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow
underneath. Cover and cook until the eggs are set for about 3 minutes. Sprinkle with
cheese and cut into wedges to serve.
Baked Eggs
Baked eggs are also quick and easy to prepare.
1. Place a little butter in a custard cup. Put the cup in 175 0C (3500F) oven until the
butter melts.
2. Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a
little milk.
3. Bake 15 to 20 minutes or until the egg white is set.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 22 of 69
NTTA
Revision # 01
Information Sheet 8.4
PROPER FOOD HANDLING
Learning Objective: After reading this information sheet, you must be able to:
4. Identify the proper techniques of handling food.
5. Observe proper hygiene and safety measure in the workplace.
PROPER FOOD HANDLING
Proper food handling includes protecting food from possible contamination during the
processing and storage prior to serving.
1. Keep hands clean and touch food with hands as little as possible.
Make sure that food workers wash hands in warm soapy water before
handling food.
2. Separate the preparation of meats (potentially hazardous foods) from other foods.
To prevent cross contamination do not prepare fruits and vegetables on
surface used for the preparation of uncooked meats, poultry or fish.
To prevent bacterial growth, frequently clean preparation surface and
utensils with a sanitizing solution.
3. Do not let anyone with skin infection, open sore or illness handle food.
If food workers are sick, send them home or assign them to non-food
related duties.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 23 of 69
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Revision # 01
SELF CHECK 8.2-1
Directions: Label the types of fried eggs.
1. _____________
2. _______________
3. ________________
4. ________________
5. _________________
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 24 of 69
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Revision # 01
ANSWER KEY 8.2-1
1. Sunny side up
2. Basted
3. Over easy
4. Over medium
5. Over hard
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 25 of 69
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Revision # 01
TASK SHEET 8.2-1
Title:
LECHE FLAN (CUSTARD)
Performance Objective: Given the recipe, you must be able to follow the industry
standards in preparing:
1. A leche Flan (custard)
Tools and Equipment
:
gas or electric stove
skillet
knife measuring cup
chopping board
measuring spoon
wooden spoon
INGREDIENTS
2cups
8pcs
1tsp.
1cup
1/2cup
evaporated milk
egg yolks
lemon rind or vanilla
sugar
caramel syrup
casserole
PROCEDURE
1. Scald the milk in a double boiler
for 15 minutes. Beat egg yolks.
2. Add the sugar, milk and flavoring. Pour
into mold lined with caramelized
baine-marie sugar.
3. Place this in a bigger pan half-filled with
water.
4.Steam or bake for about 1 hour or until
mixture becomes firm
5. Cool before removing from the molder. Serve.
Assessment Method:
 Portfolio Report such as training record book used as part of apprenticeship
or traineeship arrangements, sampling of menu items prepared by the
candidate
 Direct observation of the candidate
 Third Party Report such as feedback from customer about menu items and
speed and timing of service
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-thejob performance by the candidate
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 26 of 69
NTTA
Revision # 01
Performance Criteria Checklist 8.2-3
CRITERIA
YES
Did you….
1. Did you present your fillings neatly?
NO
2. Did you use appropriate ingredient combination?
3. Did you cut the ingredients precise and uniform in size and
shapes?
4. Did you use attractive service ware and garnishes?
5. Did you use proper utensils?
6. Did you practice hygiene and sanitation in preparing egg
dishe?
7. Did you perform closing down activities?
Remarks:
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 27 of 69
NTTA
Revision # 01
JOB SHEET 8.2-4
Title:
Ham and Cheese Frittata
Performance Objective:
Given the recipe, you must be able to prepare a ham and
cheese frittata following industry standards
Supplies/Materials
:
Equipment
1 cup diced cooked ham
½ cup sliced tomato
1pc
white onion (cut into ring)
½ cup
stripped sweet bell pepper
10pcs
lightly beaten egg
¼ tsp
ground black pepper
¼ cup shredded cheddar cheese
¼ cup evaporated milk
¼ tsp iodized salt
:
Utility tray
Stainless bowl
Fork or egg beater
Sauté pan, steam kettle or tilting skillets
Service plates
Measuring cups
spoons Skillet/Non-stick pan
Knife
Non-stick turner
Fork or wire whisk
Small bowl
Chopping board
Steps/Procedure:
1. In a skillet coated non-stick turner, put little oil, sauté the ham, onion, tomato, red
bell pepper and season to taste.
2. In a bowl, combine the egg and milk, salt, black pepper and pour over ham
mixture. Let eggs set on the bottom, then lift the edges to allow any uncooked
egg to flow underneath. Cover and cook until the eggs Serve at once. are set for
about 3 minutes. Sprinkle with cheese and cut into wedges to serve.
Assessment Method:
Demonstration with oral interview.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 28 of 69
NTTA
Revision # 01
Performance Criteria Checklist 8.2-5
CRITERIA
YES
Did you….
1. Present your sandwich neatly?
NO
2. Use appropriate ingredient combination?
3. Cut the ingredients precise and uniform in size and shapes?
4.
Use attractive service ware and garnishes?
5. Use proper utensils?
6. Practice hygiene and sanitation in preparing egg dishes?
7. Perform closing down activities?
Remarks:
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 29 of 69
NTTA
Revision # 01
INFORMATION SHEET 8.1-5
TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING EGG DISHES
Learning Objective: After reading this information sheet, you must be able to:
1.
Identify the different tools, equipment and utensils needed in preparing egg
dishes.
2. Know their uses.
1. Spatulas to Blend, Mix, Scrape
The term spatula refers to several types of kitchen utensils including: rubber or silicone tools
to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers.
We'll look first at the type you would use to scrape a bowl or stir in a pot. You need at least a
couple of rubber or silicone spatulas, but more is better, depending on what you like to do in
the kitchen. If you love to bake and cook, a few different styles and sizes would be
advisable. A new handy breed of spatula has emerged the last few years - a combined
spatula and spoon - called a spanula or spatula spoon. And the Chef'n company has revised
their popular silicone Switchit spatulas, into dual ended kitchen tools, which are very handy
for everything from blending to cleaning up.
2. Spatulas or Flippers to Lift, Turn, Remove
Also called spatulas, are egg turners or flippers for turning hamburgers and other food
items. Metal or plastic spatulas are handy for placing foods in a hot skillet and turning as
required. You can also use these spatulas for serving main dishes or dessert portions. An
assortment of sizes and styles is very practical for various tasks and you'll want to have at
least one that is very thin for removing cookies from a baking sheet, as well as one that is
very flexible for turning eggs. Silicone spatulas are handy when turning foods in a hot skillet
- they can take the heat. However, they are more 'slippery' than other types and not the best
for turning eggs neatly.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 30 of 69
NTTA
Revision # 01
3. Wooden Spoons
Wooden spoons continue to be kitchen essentials because of their usefulness for mixing and
stirring, either in a bowl or in a pot on the stove. They are also ideal for use in nonstick
cookware. Though they do wear down over time and tend to discolor easily, most are very
durable. Though you can use a large metal stirring spoon for mixing, a wooden spoon is
preferred by most. That being said, there are those that have turned their attention to the
new spatula spoon or spanula that can also take the heat.
4. Openers for Cans, Bottles, Cartons
The basic opener - and every kitchen needs at least one, is an opener that can open a food
tin, preferably with a smooth operation, and comfortable grip and turning knob. Though some
prefer an electric can opener, it's always handy to have a rotary model on hand for use
during power outages. In fact, your disaster kit should contain a simple, basic can opener.
You also need a can punch or bottle opener. Then there are various other openers or box
cutters for cartons or to safely open clamshell packaging. And if you like to serve wine, a
good cookscrew remover is a must.
5. Vegetable Peelers
You can peel carrots or potatoes with a paring knife, but you'll do a cleaner and sometimes
safer job with a vegetable peeler. You'll also remove less of the vegetable while doing so,
which means more food for the pot and so for this reason alone, a peeler is worth having.
There are various styles of peelers and most are sharp and efficient. It really depends on
your preference when it comes to choosing between a straight (traditional) peeler and one
where the blade is offset. Some peelers are larger and more suited to peeling a large fruit or
vegetable. When choosing a peeler, handle it and see how well it fits in your hand, because
handle lengths do vary.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 31 of 69
NTTA
Revision # 01
6. Serving and Salad Spoons
There are various serving spoons and you'll need at least a small assortment and more, if
you do a lot of entertaining or buffet serving. Serving spoons come in either metal, stainless
or plastic construction. There are also slotted spoons for serving vegetables and longer
salad spoons which are usually a pair of specially-designed tools that make serving lettuce
or coleslaw easier. It can be very handy to have different sizes of spoons, for serving from
small bowls or large platter, or to accommodate different food portions.
7. Soup Ladle
One of the most essential kitchen utensils is a large soup spoon or ladle which is used for
serving soup or stews, but can also be used for gravy, dessert sauces or other foods. Use a
smaller ladle for delicate sauces or small servings. A soup ladle also works well to remove
or skim off fat from soups and stews.
8. Splatter Screen
Splatter screens are very handy and easy to store, but not always on a cook's essential list
of kitchen tools, but they should be. That's because a splatter screen can save you clean-up
time and it can also make you want to cook or fry those foods that you tend to avoid, simply
because of the grease splatter they cause.
10. Whisks for Blending, Mixing
A wire or stainless whisk is very practical for quick blending, mixing and whipping. Though it
would take a long time to whip cream with a hand whisk (this task is more quickly
accomplished with a hand blender or mixer), a wire whisk is great for blending gravy,
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 32 of 69
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Revision # 01
scrambling an egg or mixing a quick oil dressing. You can find a variety of sizes and shapes
of whisks on the market and more than one, can be very practical for those who love to cook
and bake.
11. Graters
There are various styles, shapes and sizes of graters and most kitchens have more than one
type. That's because graters are very versatile and you can use one to grate cheese (the
most common use) or for other zesting/grating of hard spices, fruit rind or vegetables.
Unless you rely on a food processor to shred cheese, you'll need at least one grater. Some
models (flat) will store more easily than others, but most will select a grater based on the
ease of operation and the size they find most practical for their needs. There are also graters
for specific types of cheese, such as a rotary model which operates better with harder
cheeses such as Parmesan. Graters will typically have more than one type of grating
size/shape.
12. Serving Tongs
Compared to a serving spoon, a pair of tongs enables you to more easily grab and transfer
larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer,
or to a plate. It gives you a better grip and the longer the tongs, the better especially when
used with a deep fryer, a large stock pot or at the barbecue. There are various sizes and
styles of tongs - some have (non-scratching) heat resistant silicone for use with nonstick
cookware, or rubberized handles for a better grip.
13. Measuring Cups, Spoons
Proper measurement of recipe ingredients is crucial to it turning out as it should. Unless
you're a seasoned chef (or Grandma) that relies more on feel and taste when adding
ingredients to a recipe, measuring cups and spoons can help to make a successful recipe.
Choose the style and type of measuring cups and spoons that appeal to you, then measure
carefully and follow recipe instructions.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 33 of 69
NTTA
Revision # 01
14. Potato Masher
You can use a hand or stand mixer, and even certain hand blenders to mash cooked
potatoes, and if you want them whipped and creamy, that's a good idea. Otherwise, the
simplest tool and most economical for mashing potatoes is a hand potato masher. There
are various styles of potato mashers and it usually takes trying several models to find the
one that you like best for this task. The most popular and likely the one your grandmother
probably used, is the 's' style shown in the illustration. I have tried various styles including a
plastic model and have always returned to this metal type of masher. Some have longer
handles which is ideal if you're doing several pounds of potatoes in a large stock pot, but a
shorter handle is more practical for regular home use. Potato mashers can also be used for
mashing cooked turnips, carrots or other soft cooked vegetables. Choose a stainless steel
model with a sturdy handle, so you'll get several years of use from your masher.
15. Kitchen Knives
Often referred to as cook's or chef's tools, knives are a must for all types of kitchen tasks,
from peeling an onion and slicing carrots, to carving a roast or turkey. You'll need a few
different types of knives for various cutting tasks and then add specialty knives as required.
Though you may need a few extras or favorites, a block set of kitchen knives is a practical
and worthwhile investment. With knife ownership comes the responsibility to store them
safely, so you may want to look at knife storage, as well as a sharpener to keep knives
sharp.
16. Time & Temperature Tools
Whether you're cooking or baking, a kitchen minute timer is a must and though many ovens
now have on-board timers, having a second model is very practical. In order to confirm that
your roast, chicken or turkey is safely cooked inside, use a meat/poultry thermometer.
Follow directions on the thermometer you choose - not all models can stay in the oven with
the food during cooking; some must be inserted after it has been removed from the heat
source. Ensure that you are using the proper kind of thermometer for the type of food and
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 34 of 69
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Revision # 01
what you are doing, as there are several kinds. For roasting meats, poultry - you need a
meat thermometer.
17. Seafood Serving Tools
Though some of these may not actually be cooking tools, they are essential if you are
planning on cooking and then serving seafood and you want your guests to enjoy eating it.
Seafood tools make the task of cleaning seafood and removing the shell much easier. For
cooking seafood, utensils will vary depending on what you are cooking. Tools might include
a long-handled slotted spoon if cooking clams, long tongs if boiling lobster, or a fish turner if
you are frying fish filets.
18. Colanders
Having at least one colander is a must, but most kitchens have more and usually they are of
various sizes. Also called a vegetable strainer, a colander is not easy to store because of its
shape and most will not easily nest together, but they are essential for various tasks from
cleaning vegetables to straining pasta or tin contents. Either plastic or steel are practical, but
with metal, choose stainless steel to reduce the risk of rusting. Chef'n has a new breed of
colapsible colanders that are easier to store and they come in various sizes.
19. Handy Poultry & Roasting Tools
There's a small stock of kitchen tools that are very practical and some are considered
essential when roasting meats and poultry. I have found it essential to have large forks
and/or a lifter-style of poultry rack to make it easier to lift a hot roasted turkey from
the roaster to the serving platter, without it falling apart. And while many can rely on oven
temperatures and cooking times followed by a simple fork test for doneness, others prefer to
inset a meat thermometer in their roast and judge doneness by its reading - which is the
safest alternative.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 35 of 69
NTTA
Revision # 01
20. Cutting Boards
At least one cutting board is a must, but an assortment is more practical. I like to have a few
different types of boards in various sizes. I use larger wooden ones when I have a lot of
foods to slice or chop, roast to carve or simply to use as hot pads for casseroles, breads,
bakings when they come out of the oven. Smaller plastic boards are handy for cutting an
onion and I find the thin plastic, flexible boards very nice when preparing a salad or slicing
watermelon, because you can scoop it to transfer the composting material to a bin, or salad
fixins to the bowl. I prefer a wooden board for slicing bread.
21. Baster, Basting Brushes
Photo © Mifflin
A baster is handy for returning some of the meat or poultry juices from the pan, back to the
food. They are simple to use and economical to buy. You'll notice that foods will tend to dry
out the longer they are in the oven, which is why a baster is used for this purpose - to keep
the meat or poultry moist and flavorful. Basting bruses can be used for the same purpose,
but they are also convenient for buttering the tops of breads and baked goods after they
come out of the oven. Most basting brushes are now silicone and can more readily handle
the hot liquids. A basting brush is a must if you like to barbecue or grill.
22. Barbecue and Grilling Tools
You can use regular length tongs and flippers at the barbecue, but you risk a burn injury.
Temperatures are just too hot when grilling, to use short kitchen utensils. Buy long-handled
tongs, forks, flippers and other tools that are designed for grilling. Also use temperature
monitoring thermometers to ensure your meats and poultry are done as they should be. And
if you are brushing meat with sauces, use heat resistant silicone basting brushes.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 36 of 69
NTTA
Revision # 01
23. Kitchen Shears
You might use a pair of kitchen shears for cutting a chicken, but some prefer a sharp knife
for this task. At the very least, even if you do not like using shears for cutting meats, poultry
or other foods, you'll be lost without a pair of shears in your kitchen. They are practical for
opening food packages, cutting tape or string to package foods or simply to remove labels or
tags from items. Other cutting tools such as box cutters are just as handy, especially for
opening packages.
24. Garlic Press
Many can't operate their kitchen without one, but others prefer to use a knife and slice garlic,
rather than crush it with a press. Others prefer to skip it altogether by buying prepared
crushed garlic, saving this undesirable-to-some kitchen task. Whether a garlic press is an
essential depends on whether you feel you need one or not. Or rather, whether you like
slicing garlic or not. Another option for slicing garlic is the Chef'n Garlic Zoom XL.
25. Vegetable Steamer
If you are concerned about eating healthy meals and you do no have an electric model, a
vegetable steamer is a must-have cooking utensil. An adjustable steamer like the one
shown, can fit in most pans and these steamers are very easy to use and do an efficient job
of keeping the vegetables out of the water in the pan.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 37 of 69
NTTA
Revision # 01
EQUIPMENT:
1. OVEN
An oven is a thermally insulated chamber used for
the heating, baking or drying of a substance. It is most
commonly used for cooking. Kilns andfurnaces are specialpurpose ovens. The first being used mainly for the fabrication
of pottery and the second being used for forging.
2. MICROWAVE
Microwaves are radiowaves with wavelength
s ranging from as long as one meter to as short as
one millimeter,
orequivalently,with frequencies between 300 MHz
(0.3 GHz) and 300 GHz (8.5 to 11.5 Bel Hz). This
broad definition includes
both UHF and EHF (millimeter waves), and various
sources use different boundaries. In all cases, microwave includes the entire SHF band (3 to
30 GHz, or 10 to 1 cm) at minimum, with RF engineering often putting the lower boundary at
1 GHz (30 cm), and the upper around 100 GHz (3 mm).
3. DEEP FRYERS
A deep fryer (also known as a frier, deep
fryer or fryolator) is a kitchen appliance used
for deep-frying.
fat
4.
BLENDERS
A blender (liquidiser in British English) is
a kitchen and laboratory appliance used to
mix, puree, or emulsify food and other
substances. A stationary blender consists of
a blender jar with blade at the bottom, rotated
by a motor in the base. The newer immersion
blender configuration has a motor on top
connected by a shaft to a blade at the
bottom, which can be used with any container.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 38 of 69
NTTA
Revision # 01
5. MIXERS
A mixer is a kitchen appliance intended for mixing,
folding, beating, and whipping food ingredients. Mixers
come in two major variations, hand mixers and stand
mixers.
Mixers are distinct from blenders, which contain sharp
blades and typically operate at higher speeds that chop,
liquefy, or otherwise break down larger food items
6.
STEAMERS
A food steamer or steam cooker is a small kitchen
appliance used to cook or prepare various foods
with steam heat by means of holding the food in a
sealed vessel that limits the escape of air or liquids
below a preset pressure.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 39 of 69
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Revision # 01
SELF CHECK 8.1-3
Write your answer on a separate piece of paper.
1. What is a Time & Temperature Tools?
2. What is the use of a Vegetable steamer?
3. One of the most essential kitchen utensils is a large soup spoon or ladle which is
used for serving soup or stews, but can also be used for gravy, dessert sauces or
other foods.
4. This is design for grilling?
5. This is a must for all types of kitchen tasks, from peeling an onion and slicing carrots,
to carving a roast or turkey.
6. A wire or stainless whisk is very practical for quick blending, mixing and whipping.
7. Are egg turners or flippers for turning hamburgers and other food items.
8. It refers to several types of kitchen utensils including: rubber or silicone tools to blend
or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers.
9.
It continue to be kitchen essentials because of their usefulness for mixing and
stirring, either in a bowl or in a pot on the stove.
10. The basic opener - and every kitchen needs at least one, is an opener that can open
a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
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Revision # 01
ANSWER KEY 8.1-3
1. Whether you're cooking or baking, a kitchen minute timer is a must and though many
ovens now have on-board timers, having a second model is very practical. In order
to confirm that your roast, chicken or turkey is safely cooked inside, use a
meat/poultry thermometer. Follow directions on the thermometer you choose - not all
models can stay in the oven with the food during cooking; some must be inserted
after it has been removed from the heat source. Ensure that you are using the
proper kind of thermometer for the type of food and what you are doing, as there are
several kinds. For roasting meats, poultry - you need a meat thermometer.
2. If you are concerned about eating healthy meals and you do no have an electric
model, a vegetable steamer is a must-have cooking utensil. An adjustable steamer
like the one shown, can fit in most pans and these steamers are very easy to use and
do an efficient job of keeping the vegetables out of the water in the pan.
3.
4.
5.
6.
7.
8.
9.
10.
Soup Ladle
Barbecue and grilling tools
Kitchen Knives
Whisks for blending or mixing
Spatulas or Flippers to Lift, Turn, Remove
Spatulas to Blend, Mix, Scrape
Wooden spoon
Openers for Cans, Bottles, Cartons
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 41 of 69
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Revision # 01
INFORMATION SHEET 8.1-4
HISTORICAL DEVELOPMENT OF EGG DISHES
Learning Objective: After reading this information sheet, you must be able to:
1. Know the historical development of Egg Dishes.
HISTORY OF EGG DISHES
Origins
The egg in a hole (or egg in a basket, or egg in a frame, if you prefer) originated at
the turn of the last century around the same time as eggs Benedict, the latter has a firmer
origin story. Eggs Benedict, featuring poached eggs, bacon, and hollandaise sauce atop an
English muffin, was supposedly created at the swanky Waldorf Hotel € — it was allegedly
made at the request of a hungover Wall Street banker with the surname Benedict, and the
name stuck. A dish of more humble origins, a fried-egg-in-toast was cooked across cultures,
brought to America by home cooks who spoke a library of languages. The recipe passed
along like a folk tale, by word-of-mouth.
An official recipe called "egg with a hat" first made an appearance in the Boston
Cooking School Cookbook by Fannie Farmer in the 1890s, calling for a two-and-a-half-inch
cookie cutter to remove the bread's center, which, served atop the cooked egg, becomes the
"hat." With no recipe intro and fewer than 100 words, it's a quick instruction, but the
cookbook's 13 print editions passed the recipe down through generations.
But as the hat in Farmer's recipe may suggest, the dish, in the late 19th century,
would have gone beyond everyday effort, in part because of the cutout and perhaps
because egg production wasn't as prolific as it is today — especially in cities, where there
was little chance for raising chickens in a yard. Around the same time that Farmer's recipe
appeared, many an Italian-American home cook who arrived during the migration waves
between the 1860s and 1920s assembled a more rustic version, uova fritte nel pane, with
peppers or tomatoes on the side. (The name is more fun in Moonstruck, the 1987 movie
about an Italian-American family, during which the Olympia Dukakis's character calls the
dish "egg in a trashcan," or uova nel cestino.)
Pop culture could have helped popularize other names for the egg-in-a-hole.Popular
culture could have helped to popularize other names in the mid-20th century. The 1941 film
Moon Over Miami with Betty Grable uses the term "gashouse eggs," which may be a
transliteration of the German word gasthaus, the word for a country house or an inn.
While you'd rarely find people tinkering with the name eggs Benedict, what to call a
fried-egg-in-toast remains in flux today. It's earned a slew of monikers, from the strange to
the provocative: bird's nest, egg-in-a-basket, the Popeye, the one-eyed jack, and in a
confusing twist to Brits, a toad-in-a-hole.
Do not confuse the egg-in-toast rendition with the British dish of the same name,
which is basically "sausage links baked in a popover-like Yorkshire pudding batter," cites
Chris Ying of Lucky Peach in the upcoming cookbook, The Wurst of Lucky Peach: A
Treasury of Encased Meat. An early recipe for the British toad-in-a-hole is found in Hannah
Glasse's The Art of Cookery from the mid-1700s, with pigeon instead of sausages. Then it
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
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Revision # 01
shows up, with the permission to use any variation of leftover meat, in an 1861 recipe by the
Victorian Charles Elme Francatelli, an Italian living in England. This version originated in a
country with a common language as the very British Yorkshire pudding, and the dish earned
a name that sticks. But like its American egg-in-a-hole cousin, the naming origin of the meatin-pudding dish is also lost to history. An iteration of toad-in-a-hole at Whitfield restaurant,
Pittsburgh.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 43 of 69
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Revision # 01
SELF CHECK 8.1-4
Write your answer on a separate piece of paper.
The
1. ____________ was originated in
2.________________was made and introduced.
the
last
century
same
as
The latter egg dish features 3. ____________________, bacon and hollandaise
sauce atop an English muffin.
An official recipe called "egg with a hat" first made an appearance in the Boston
Cooking School Cookbook by 4. _______________in the 1890’s.
A dish like. 5.______________________was cooked across cultures, brought to
America by home cooks. And give us the name we use today as one of the familiar
egg dish.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 44 of 69
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Revision # 01
ANSWER KEY 8.1-4
1. Egg in a hole
2. The Egg’s Benedict
3. Poached Egg
4. Fannie Farmer
5. Fried-egg-in-a-toast
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 45 of 69
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Revision # 01
INFORMATION SHEET 5.1-5
COMMON CULINARY TERMS RELATED TO EGG DISHES
Learning Objective: After reading this information sheet, you must be able to:
1. Acquaint with the different terms used in egg dishes preparation.
Egg is cooked in many ways. It can be the main protein dish; it can be a main
or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat,
moist heat, with or without oil, as simply or as elaborately as one’s inclination for the
moment. Indeed it can be eaten anywhere.
Terms Related to Egg Dishes Preparation
boiling – cooking in liquid at a temperature of 200°F.
poaching – cooking in an open pan at simmering points with
sufficient seasoned liquid to cover.
frying – the process of cooking food in hot fat or oil.
scramble – to cook egg while stirring together white and yolk
baked (shirred) – cooking in the oven by dry heat.
bind – to fasten or encircle
setting –putting in a particular place or position
coating – covering food which is to be fried with flour, eggs or bread
crumbs
enrich – improve quality, productivity, decoration or nutritive value.
emulsify – to disperse uniformly
glaze – to cover with a smooth surface or coating
clarify– to make clean, trim impurities
garnishing – is a way of decorating food by the addition of other items.
thicken– to make food creamy, or viscous.
Mask – to cover completely; usually applied to the use of mayonnaise or other thick
sauce but may also refer to jelly.
Mise-en-place – the preparation of ingredients and utensils for egg dishes
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
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Revision # 01
preparation or any other kitchen preparation.
Mix – to combine ingredients in any way that affects a distribution or to combine
ingredients.
Techniques – a method of accomplishing a desired product
Quality – essential character; nature, degree or grade of excellence.
Enterprise – a business organization, especially when directed toward profit.
Fresh – not stale or spoiled.
Package – a commodity or a unit of product; uniformly wrapped or sealed.
Freeze –to become frozen; to make extremely cold.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 47 of 69
NTTA
Revision # 01
SELF CHECK 8.1-5
Check your knowledge on common culinary terms related to egg dishes preparation
by answering this self- check. Write your answer on a sheet of paper.
1. A _____________is a main protein dish which can be a main or accessory ingredient
in dishes from appetizers to desserts.
2. The process of cooking in an open pan at simmering points with
sufficient seasoned liquid to cover is called _____________.
3. The process of cooking food in hot fat or oil is called______________
4. To cook egg while stirring together white and yolk is called ____________
5. The process of cooking in the oven by dry heat is called ______________
6. Refers to the covering of food which is to be fried with flour, eggs or bread
crumbs.______________
7. ___________ means to improve quality, productivity, decoration or nutritive value.
8. To disperse uniformly means _____________
9. To cover with a smooth surface or coating is _______________
10. Means to combine ingredients in any way that affects a distribution or to combine
ingredients._______________
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
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Revision # 01
ANSWER KEY 8. 1-5
1. Egg
2. poaching
3. frying
4. scramble
5. baked (shirred)
6. coating
7. enrich
8. emulsify
9. glaze
10.Mix
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
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NTTA
Revision # 01
Evidence Plan
Competency
standard:
Unit of
competency:
COOKERY NC II
PREPARE EGG DISHES

Clean, sanitize and prepare tools, utensils and
equipment base on the required tasks

Identify ingredients correctly, according to
standard recipes, recipe cards or enterprise
requirements




Assemble ingredients according to correct
quantity, type and quality required


 Prepare ingredients based on the required form
and time frame



Thaw frozen ingredients following enterprise
procedures.

Wash raw ingredients with clean potable water

Prepare variety of egg dishes based on
appropriate techniques

Select suitable bases from a range of bread types



Produce egg dishes using correct ingredients to
an acceptable enterprise standard



Select and use appropriate equipment for toasting
and heating according to enterprise procedures
and manufacturer’s manual


Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano


Written
Demonstration &
Questioning
The evidence must show that the trainee…
Oral Questioning
Ways in which evidence will be collected:
[tick the column]





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


Prepare sandwiches logically and sequentially
within the required time frame and/or according to
customer’s request
Follow workplace safety and hygienic
procedures are according to enterprise and
legal requirements




Produce egg dishes using correct ingredients to
an acceptable enterprise standard
 Present egg dishes hygienically, logically and
sequentially within the required timeframe





Present egg dishes attractively using suitable
garnishes, condiments and service wares



Observe factors in plating and presenting egg
dishes



Utilize quality trimmings and other leftovers are
where and when appropriate
Store sandwiches hygienically at the proper
temperature considering the factors specified by
the enterprise


Keep egg dishes are in appropriate
conditions to maintain freshness and
quality






NOTE: *Critical aspects of competency
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
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TABLE OF SPECIFICATION
20 items
Objectives/Content
area/Topics
Knowledge
Comprehension
Application
Prepare Mise - en- Place
10 %
5%
10 %
2
1
2
Prepare variety of egg
dishes
10 %
5%
15 %
2
1
3
Present varieties of egg
dishes
10 %
15 %
2
3
Store egg dishes
5%
15 %
1
3
TOTAL
35 %
10 %
55 %
7
2
11
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
# of
items/
% of test
25 %
30 %
25 %
20 %
100 %
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Performance Test
Specific Instruction for the Candidate
Qualification
COOKERY NC II
Unit of Competency
Prepare Egg Dishes
General Instruction: Given necessary tools, materials and equipments you
are required to make and present your own egg dishes.
(Allotted time is 1 hour).
Specific Instruction:
1.
Gather specific tools, materials, and equipments you will use for your sandwich.
2. Prepare your mis-en- place.
3. Prepare your egg dishes.
4. Present your egg dishes.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
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QUESTIONING TOOL
Satisfactory
response
Questions to probe the candidate’s underpinning knowledge
Extension/Reflection Questions
Yes
1. What is your recipe name?

2. How did you prepare your mis-en place?

3. What type of egg dishes are you going to prepare?
Safety Questions

5. Did you perform the proper hand washing?

6. Did you clean your tools, equipments and utensils before using it?

7. What type of safety hazard have you encounter while preparing your egg
dishes?

8. How did you prevent it?

No
Contingency Questions
9. What problem did you encounter while preparing your egg dishes?

10. How did you solve it?

11. In an instance a shortage of current and you are using a electric type of
equipment do you have any second plan in preparing your egg dishes?

Job Role/Environment Questions
13. Is your working area clean and sanitize?

14. How do you clean and sanitize your tools, equipment and utensils?

15. How many egg dishes you can produce or make in 30 minutes?

Rules and Regulations
17. Have you identified the steps critical to food safety while preparing your
egg dishes?

18. Did you fully supervise your food hygiene?

19. Do you know the rules on hygiene?

20. What is the proper grilling temperature of egg dishes?

The candidate’s underpinning knowledge
was:
 Satisfactory
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
 Not Satisfactory
Document No. NTTA-TM1-07
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Revision # 01
Templates for Inventory of Training Resources
Resources for Skills practice of Competency #5 PREPARE EGG DISHES

As per TR
Tools
As per
Inventory
Remarks
Chef’s knife
10 pcs
10 pcs
Complete
Boning knife
8 pcs
8 pcs
Complete
Oysters knife
4 pcs
4 pcs
Complete
Cleaver knife
2 pcs
2 pcs
Complete
Tenderizer, medium,small
8 pcs
6 pcs
To be
purchased
Skimmer, fine
8 pcs
7 pcs
To be
purchased
Wire skimmer, small
8 pcs
7 pcs
To be
purchased
Skimmers, spider
8 pcs
8 pvc
Complete
Strainer,small,fine
8 pcs
5 pcs
To be
purchased
Siever,small
8 pcs
8 pcs
Complete
Strainer,medium fine
8 pcs
8 pcs
Complete
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
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Revision # 01
Turner,3” x 6”
8 pcs
8 pcs
Complete
Spatula
8 pcs
5 pcs
To be
purchased
Wooden spoon
8 pcs
8 pcs
Complete
Parisienne spoon
8 pcs
4 pcs
To be
purchased
Zester
8 pcs
3 pcs
To be
purchased
Piping bag
8 pcs
6 pcs
To be
purchased
Pastry tubes
8 pcs
6 pcs
To be
purchased
Strainer Chinois,small
3 pcs
3 pcs
Complete
Strainer Chinois, medium
2 pcs
2 pcs
Complete
Funnel, small
4 pcs
4 pcs
Complete
Funnel, medium
4 pcs
4 pcs
Complete
Measuring spoon
6 sets
5 sets
To be
purchased
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
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Tongs, 8 inches
10 pcs
8 pcs
Complete
Tongs, 12 inches
8 pcs
8 pcs
Complete
Measuring cup
8 sets
7 sets
To be
purchased
Measuring urn
4 pcs.
4 pcs
Complete
Ice cream scoop
2 pcs.
1 pc
To be
purchased
Cheese cloth
10 pcs.
9 pcs
To be
purchased
Serving spoon
24 pcs.
24 pcs
Complete
Pepper and salt mill
4 sets
4 sets
Complete
Weighing scale, 5 kgs.
2 unit
1 unit
To be
purchased
Weighing scale, 1000 grams
4 unit
2 units
To be
purchased
Apple corer
8 pcs.
5 pcs
To be
purchased
Wire whisk, small
8 pcs.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
6 pcs
To be
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Revision # 01
purchased
Wire whisk, medium
8 pcs.
5 pcs
To be
purchased
Can opener
1 pc.
1 pc
Complete
Kitchen scissors
8 pcs
3 pcs
To be
purchased
Soup Ladle, 3 oz.
8 pcs.
8 pcs
Complete
Soup Ladle, 6 oz.
8 pcs.
8 pcs
Complete
Soup Ladle, 8 oz.
3 pcs.
3 pcs
Complete
Soup Ladle, 12 oz.
2 pcs.
2 pcs
Complete
Kitchen spoon
8 pcs.
8 pcs
Complete
Kitchen spoon, slotted
8 pcs.
8 pcs
Complete
Complete
8 pcs.
8 pcs
Complete
Carving fork
3 pcs.
1 pc
To be
purchased
Pocket/ pin thermometer
3 pcs.
1 pc
To be
purchased
Peelers
8 pcs.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
6 pcs
To be
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purchased
Stock pot, large
Frying pan, small
2 pcs
2 pcs
Complete
12 pcs.
10 pcs
To be
purchased
Frying pan, medium
8 pcs.
8 pcs
Complete
Frying pan, large
2 pcs.
2 pcs
Complete
Colander, small
4 pcs.
4 pcs
Complete
Colander, medium
2 pcs.
2 pcs
Complete
Cutting board
16 pcs.
15 pcs
To be
purchased
Fish poacher, medium
Casserole, small
1 pc
1 pc
Complete
12 pcs.
10 pcs
To be
purchased
Casserole, medium
4 pcs.
4 pcs
Complete
Wok, small
4 pcs.
4 pcs
Complete
Wok, medium
1 pc.
1 pc
Complete
Double Boiler, medium
1 pc.
1 pc
Complete
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 59 of 69
NTTA
Revision # 01
Paellara
Glass rack
8 pcs
8 pcs
Complete
12 pcs.
10 pcs
To be
purchased
Soup cup rack
12 pcs.
12 pcs
To be
purchased
Palte rack
12 pcs.
10 pcs
To be
purchased
Baking tray, small
8 pcs.
8 pcs
Complete
Utility tray, stainless
12 pcs.
12 pcs
Complete
Roasting pan
4 pcs.
4 pcs
Complete
As per TR
As per
Remarks

Equipment
Inventory
1 unit
Air conditioner
Fire extinguisher
2 unit
Emergency light
1 unit
Combination of broiler and griddle - small
1 unit
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
1 unit
Complete
2 units
Complete
1 unit
Complete
1 unit
Complete
Document No. NTTA-TM1-07
Issued by:
Page 60 of 69
NTTA
Revision # 01
3 unit
Exhaust hood
3 units
Complete
None
To be
1 unit
Dish washing machine (optional
purchased
None
Blender machine
To be
1 unit
purchased
None
Pressure cooker medium Salamander, griller
purchased
4 unit
Braising pan - medium
To be
1 unit
To be
8 unit
purchased
1 unit
Meat slicer - small
To be
1 unit
purchased
None
Meat chopper machine
To be
1 unit
purchased
5 unit
Preparation table with sink & shelves
(approx. 45x28’’)
Bain Marie – table w/4 compartments
purchased
1 unit
Working s/s table (fabricated)
2 unit
2 unit
Condiment cabinet
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
To be
8 unit
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
1 unit
Complete
2 unit
Complete
2 unit
Complete
Document No. NTTA-TM1-07
Issued by:
Page 61 of 69
NTTA
Revision # 01
Washing sink tables w/3 compartments
1 unit
Soak sink, optional
1 unit
1 unit
Complete
1 unit
Complete
7 unit
To be
8 unit
Utility shelving
purchased
1 unit
Stainless steel rack
To be
2 unit
(5 shelves
purchased
None
Utility cart
To be
1 unit
purchased
3 pcs
Floor mops
To be
4 pcs
purchased
1 unit
To be
2 unit
Mop Squeezer
purchased
Broom (tambo)
Dust pan
Garbage bin (4 gals.)
4 pcs
4 pcs
Complete
4 pcs
4 pcs
Complete
3 pcs
To be
4 unit
purchased
8 pcs
Liquid soap dispenser
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
2 pcs
To be
Document No. NTTA-TM1-07
Issued by:
Page 62 of 69
NTTA
Revision # 01
purchased
1 pc
Paper towel dispenser
To be
4 pcs
purchased
Reach-in freezer
1 unit
Reach-in refrigerator
1 unit
Complete
1 unit
To be
2 unit
purchased
4 burner gas range w/ oven
4 unit
Stock pan burner
1 unit
4 unit
Complete
1 unit
complete
Note: In the remarks section, remarks may include for repair, for replenishment, for
reproduction, for maintenance etc.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 63 of 69
NTTA
Revision # 01
The Pretest
I. True or False:
Direction : Read each question carefully. If the statement is correct, write the word TRUE
and if the statement is incorrect, write FALSE. Write your answer in your quiz notebook.
________1. Omelet is beaten egg, cooked and rolled into a cigar shape or folded into a flat
half circle.
________ 2. In cooking over easy, the egg is flipped when the whites are 75% set.
________ 3. Eggs are not cooked in microwave.
________ 4. Hard boiled egg is cooked for 3 to 4 minutes.
________ 5.To coddling an egg means to prepare by breaking an egg into small cup.
II. Multiple Choice.
Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer and write it in your answer sheet.
1. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic
used to drain, wash or cook ingredients from liquid.
A. Canister
C.Mixing bowl
B. Colander
D. Soup bowl
2. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet
pans, and the likes and also used to scrape and clean griddles.
A. Measuring spoon
C.Rubber scraper
B. Offset spatula
D.Wooden spoon
3. It is used to scrape off all the contents of bowls and pans from the sides and fold in
beaten eggs in batter or whipped cream.
A. Paring knife
C.Wire whisk
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 64 of 69
NTTA
Revision # 01
B. Rubber spatula
D.Wooden spoon
4. It is a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
A. Colander
C.Sieve
B. Funnel
D.Skimmer
5. It is a device with loops of stainless steel wire fastened to a handle. It is used for
blending, mixing,whipping eggs or batter, and for blending gravies, sauces, and
soups.
A. Fork
C. Spoon
B. Knife
D.Whisk
6. It is a miniature Bain Marie with an upper dish containing indentations each sized to
hold an egg or contains separate device for poaching.
A.Egg Poacher
C.Frying pan
B.Double boiler
D.Omelet pan
7. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and
pans either manually or mechanically.
A. Bleaching
C.Ware washing
B. Hand washing
D.Washing machine
8. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size.
A. Chalaza
C.Shell
B. Germinal disc
D.Yolk
9. This is the entrance of the latebra, the channel leading to the center of the yolk.
A.Chalaza
C.Shell
B.Germinal disc
D.Yolk
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 65 of 69
NTTA
Revision # 01
10. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid
weight of the egg.
A.Chalaza
C.Shell
B.Germinal disc
D.Yolk
11. A disease that is carried and transmitted to people by food is referred to as food
borne ________________.
A. Bacteria
C.Infection
B. Illness
D. Intoxication
12. It is a disease that results from eating food containing harmful micro-organism.
A.Food borne bacteria
C. Food borne infection
B.Food borne illness
D.Food borne intoxication
13. It is a disease that results from eating food containing toxins from bacteria, molds or
certain plants or animals.
A.Food borne bacteria
C. Food borne infection
B.Food borne illness
D.Food borne intoxication
14. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer
C.Wire whisk
B. Serving spoon
D.Wooden spoon
15. FIFO stands for ___________
A. Fan In Fan On
C.First In First Out
B. First In Fight Out
D.Fit In Fit Out
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 66 of 69
NTTA
Revision # 01
Post Test
I. Directions:
Write true if the statement is correct and false if it is incorrect. Write your answer on
your test notebook.
1. Eggs should be stored properly to prevent increase in alkalinity and bacterial growth.
2. Fresh eggs can be kept more than two weeks.
3. When storing egg yolks in the freezer, a small amount of sugar or salt should be added to
prevent the yolks from becoming too thick and thin over time.
4. To delay the deteriorative changes, reduce the penetration of mold and retard spoilage of
eggs, cover the pores by dipping the eggs in oil.
5. In the absence of refrigerator, eggs may be stored at room temperature for about two
weeks.
II. Multiple Choice.
Directions:
Read each question carefully. Choose the letter which corresponds to the correct
answer and write it in your test notebook.
1. Knife is chef’s best buddy. It is the busiest tool being used by people assigned inside the
kitchen. Which of the following knives is used for decorative works such as garnishes?
A. Bread knife
C. Channel knife
B. Butcher knife
D. Paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used
to drain washed or cooked ingredients from liquid.
A.Canister
C. Mixing bowl
B.Colander
D. Soup bowl
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 67 of 69
NTTA
Revision # 01
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans,
and the likes and also used to scrape and clean griddles.
A.Measuring spoon
C. Rubber scraper
B.Offset spatula
D. Wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and fold in
beaten eggs in batter or whipped cream.
A.Paring knife
C. Wire whisk
B.Rubber spatula
D. Wooden spoon
5. It is a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
A.Colander
C. Sieve
B.Funnel
D. Skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending,
mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
A.Fork
C. Spoon
B.Knife
D. Whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold
an egg or contains separate device for poaching.
A. Egg Poacher
C. Frying pan
B. Double boiler
D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A.Blender
C. Mixer
B.Burner
D. Oven
9. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size.
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 68 of 69
NTTA
Revision # 01
A.Chalaza
C. Shell
B.Germinal disc
D. Yolk
10. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza
C. Shell
B. Germinal disc
D. Yolk
11. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid
weight of the egg.
A. Chalaza
C. Shell
B. Germinal disc
D. Yolk
12. A disease that is carried and transmitted to people by food is referred to as food borne
________________.
A.Bacteria
C. Infection
B.Illness
D. Intoxication
13. It is a disease that results from eating food containing harmful micro-organism.
A. Food-borne bacteria
C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
14. It is a disease that results from eating food containing toxins from bacteria, molds or
certain plants or animals.
A. Food-borne bacteria
C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
15. FIFO stands for ___________
A.Fan In Fan On
C. First In First Out
B.First In Fight Out
D. Fit In Fit Out
Date Developed:
COOKERY NC II
Preparing Egg
Dishes
JUNE 2018
Date Revised:
Developed by:
Maria Lucita C.
Soriano
Document No. NTTA-TM1-07
Issued by:
Page 69 of 69
NTTA
Revision # 01