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 NTTA 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: 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 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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 NTTA 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: Page 40 of 69 NTTA 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 NTTA 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: Page 42 of 69 NTTA 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 NTTA 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 NTTA 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 NTTA 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: Page 46 of 69 NTTA 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: Page 48 of 69 NTTA 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: Page 49 of 69 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] Document No. NTTA-TM1-07 Issued by: Page 50 of 69 NTTA Revision # 01 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 Issued by: Page 51 of 69 NTTA Revision # 01 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 % Document No. NTTA-TM1-07 Issued by: Page 52 of 69 NTTA Revision # 01 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: Page 53 of 69 NTTA Revision # 01 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 Issued by: Page 54 of 69 NTTA 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: Page 55 of 69 NTTA 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 Issued by: Page 56 of 69 NTTA Revision # 01 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 Document No. NTTA-TM1-07 Issued by: Page 57 of 69 NTTA 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 Document No. NTTA-TM1-07 Issued by: Page 58 of 69 NTTA Revision # 01 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
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