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KAGUMAS COLLEGE of HOSPITALITY L 02024

WISMA KAGUMAS 18, JALAN 9/3, TAMAN IKS SEKSYEN 9, 43650 BANDAR BARU BANGI, SELANGOR

KOD/NAMABIDANG TAHAP/LEVEL MODUL TUGASAN

PEMBANTUPENYEDIAMAKANAN(L0411) 1 02:EGGDISHES 03.02:PREPAREEGGDISHES PREPAREEGGDISHESUSINGSUITABLEUTENSILS, RECIPESANDINGREDIENTSSOTHATEGGDISHES RECIPEOBTAINED,UTENSILS,EQUIPMENTAND INGREDIENTSSELECTED,EGGDISHESPREPARATION EXECUTEDINACCORDANCEWITHSTANDARDRECIPES L0411/M02/KP(1/1)

OBJEKTIFPENCAPAIAN PIAWAIAN

NOKOD

KERTASPENERANGAN
TAJUK:EGGDISHES TUJUAN : Thismoduleintroducestraineestoacquireknowledgeinproduceeggdishesusingsuitable kitchenutensils,equipments,ingredients,recipesandPersonalProtectiveEquipment(PPE).

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INTRODUCTION:
Eggsareoneofthemostversatileingredientincooking,andoneofthemostwidelyuse.Theyare favourite breakfast dish or a quickly prepared and nutritious meal for later in the day. With the additionofafewsimpleingredients,eggsalsomakeaclassicstartorfinishtoamoreelaboratelunch ordinner. Compositionofegg Awholeeggconsistsprimarilyofayolk,awhite,andashell.Inadditionamembranethatlinesthe shellandformsanaircellatthelargeend,andtwowhitestrandscalledchalazae.

1.TYPESOFEGGS Chickenseggsarealmostexclusivelyusedforcookingbuteggsfromturkeys,geese,ducksandquail arealsoedible.Quailseggsareusedinavarietyofways;forexample,asagarnishtohotandcold dishes;asstarterormaincourse.

Quaileggs 2.GRADESANDQUALITYOFEGGS EggClassification Duckeggs Chickenandgooseegg

Jumbo 850gm/doz

ExtraLarge 765gm/doz

Large 680gm/doz

Medium 595gm/doz

Small 510gm/doz

Peewee 425gm/doz

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AverageGradeAA LowGradeAA Thebestquality,hasafirmyolk Whitethatstanduphighwhenbrokenonaflatareaanddonotspreadoveralargearea Intheshell,theyolkiswellcentered Airsacissmall Table1.Summaryofstandardsforexteriorqualityofchickeneggs. GRADE FACTOR AAorA B Dirty Stain Prominent Slightstains Mustbeclean stains Mayshowsmallspecks,stainsor Moderatestains: cagemarksthatdonotdetractfrom Moderate generalappearanceoftheegg stains: localized(single) Mayshowtracesofprocessingoil <1/32ofshell scattered(2ormore) >1/32ofshell <1/16ofshell scattered >1/16ofshell Adheringdirt orforeign material Eggshape NONE Approximatelytheusualelliptical shape Mayhaveroughareasandsmall calciumdepositsthatdonot materiallyaffectshapeorstrength Mayhaveslightridgesthatdonot materiallyaffectshapeorstrength NONE Unusualordecidedly misshapen(verylongor distorted) Extremelyroughareas thatmaybefaultyin soundnessorstrength Mayhavelargecalcium deposits Mayhavepronounced ridges Mayshowpronounced thinspots Adheringdirtor foreignmaterial localized (single) GradeAA

Shelltexture

Ridges

Shellthickness Mustbefreefromthinspots

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3.HANDLINGANDSTORAGEOFEGGS Eggshouldbestoredinacoolanddryplace (0C 5C).Becauseeggshellareporoustheeggswill absorbanystrongodours,therefore,theyshouldnotbestoredwithstrongsmellingfoodssuchas onions,fishanddurian. a.Eggsshouldbestoredinacoolplace,preferablyunderchiller(refrigeration) b. Eggs should be stored away from possible contaminants, such as raw meat, fish and strong smellingfoods. c.Eggsshouldberotated:FirstInFirstOut(FIFO). d.Handsshouldbewashedbeforeandafterhandlingeggs. e.Crackedeggsshouldnotbeused. 4.TYPESOFEGGDISHESINGREDIENTSANDRECIPE i.BoiledEggs Softboiled Mediumboiled Hardboiled Servingfor4pax.

Ingredients
Quantity Eggs 8nos Watersimmered(enoughwatertocompletely Asneeded covertheeggs) Vinegar 10ml Method: i.Fillthesaucepanorstockpotwithsufficientwatertocovertheeggs.Bringwatertoboiland reducetosimmer. ii.Carefullylowereacheggintothesimmeringwateruncovereddependingonthefirmnessdesired iii.Lifteacheggoutofwaterwithslottedspoonorspider.Servedimmediatelyoneggsstand softcooked mediumcooked hardcooked 3to4minutes 5to7minutes 12to15minutes

ii.PoachedEggs Eggsaretobepoachedshouldalwaysbeveryfresh.Theyshouldalsobekeptverycolduntil useascoldeggwhitestaytogetherbetterwhendropintothehotwater. Poachedeggshouldbesoftandmoist,thewhiteshouldbefirmenoughtoencasetheyolk completelybuttheyolkshouldstayberunny Somechefaddsalttothepoachingwaterforflavour,othersbelievethatthesaltcausesthe egg white to separate. To hold the egg white clean together adds 2 tablespoon of white vinegarperliterofwater. Servingfor4pax. Quantity Ingredients Eggs 8nos Watersimmered(enoughwatertocompletely 1litre covertheeggs) Vinegar 10ml Salt 2g Method: i.Fillasaucepanorstockpotwithatleast3inchofwater.Addsaltandvinegarifdesired.Bringthe watertoasimmerandholdtemperatureofaproximately90oC
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ii. One at time, crack the eggs into small ramekin or cup. If a pieces of shell falls into the eggs, it shouldremoveiftheyolkbreakandtheeggscanbesetasideforotheruse iii.Gentle,slightlyeacheggintothesimmeringwaterandcookfor35minutes iv.Liftthepoachedeggsoutofwaterwithslottedspoon.Trimanyraggededgeswithaparingknife. Served immediately with accompaniments such as chicken sausage, beef bacon or others as customersrequirement.

PoachedEgg iii.FriedEggs(SunnySideUp/Bulleye) Fried eggs should always be cooked to order and served immediately. Use oils, whole or clarified butter, or rendered animal fat for frying to add flavour and lubricate the pan. Fry eggs either in a sautpanorongriddle.Thebestpanmaterialsforfryingeggsarewellseasonedblacksteelornon stickpan. Quantity Ingredients Eggs 8nos Wholebutter/clarifiedbutter/cookingoil Asneeded Method: i.Placeafryingpanovermediumheat.Addthefattothepanandcontinuetoheatuntilthefatis hot. ii.Breaktheeggsintocup.Friedeggsshouldhaveintactyolk,unlessthecustomersrequestthatthey bebroken. iii.Slideorpourtheeggsoutofthecupandintothepan.Cooktheegguntildoneasdesired.Here they are sunny side up. Eggs are done once the white have coagulated, the yolk may be soft and runnyorset. iv.Fortheeggscookedovereasy/hard,fliptheeggsorturnthemwithspatula. v.Properlyfriedeggshaveshiny,tender,fullysetwhiteandafairlycompactshape.

FriedEgg(Sunnysideup/Bulleye)
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iv.ScrambledEgg Scrambledeggsareamongthemostpopularofbreakfastdishes. Forthebestpossibleresult,scrambleeggsshouldonlybepreparedtoorder.Howeverthey may be made in large quantities. They should be under cooked if they are to be held for volumeservices,astheywillcookmoreinthebainmarie. Donotovercookedscrambleeggorholdthemtolongbecauseovercookedeggsaretough andwateryandtheyeventuallyturngreeninthebainmarie. Servingfor4pax Quantity Ingredients Eggs 8nos Clarifiedbutter 10gm Milk 20ml Salt,pepper 2gm Method: i.Breakeggsintoastainlesssteelbowlandbeatuntilwellblended.Seasonwithsaltandpepper.If desire,addasmallamountofmilk. ii.Heatclarifiedbutterinasmallsautpan(orinlargeskilletasforfriedeggs) iii. When fat just hot enough to make a dropof water sizzle, pour in an eggs. Cookoverlow heat, stirringgentlyfromtimetotimeastheeggscoagulate(formationoflargecreamyflakes).Liftportion ofcoagulateeggssothatuncookedeggscanrununderneath.Toomuchstirringwillbreakupeggs intoverysmallparticles.Donotlettheeggsbrown.Keepheatlow. iv. When eggs are set but still soft and moist, remove on heat and turn out into serving plate and servedimmediatelyorintobainmarie. v.Standardofqualityforscrambleeggs;softandmoist

ScrambledEgg v.Omelette Omelettemaybedescribedassophisticatedscrambledeggs.Thefirstpartofthetechniqueis similartothatmakingscrambleeggsbutthesimilaritiesendthere,andtheomeletteemerges fromthepannotasashapelesspileofcurdsbutanattractiveovalwithalightdelicatetexture. Too little heat will give a rather unevenly cooked omelette. Too much stirring prevents the omelettebasefrombrowning.Cookingfortoolongdriesuptheegg.Pansizeiscrucial,astoo feweggsinalargepanproduceapancakelikeresult.
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*Servingfor4pax Quantity Ingredients Eggs 8nos Clarifiedbutter 10gm Milk 20ml Choppedonion,Redcapsicum(smalldice), 20gmeach Greencapsicum(smalldice) Salt,pepper 2gm Method: i.Breakeggsintoastainlesssteelbowlandbeatuntilwellblended.Seasonwithsaltandpepper.If desire,addasmallamountofmilk. ii.Heatclarifiedbutterinasmallsautpan(orinlargeskilletasforfriedeggs) iii. When fat just hot enough to make a dropof water sizzle, pour in an eggs. Cookoverlow heat, stirringgentlyfromtimetotime. iv.Whentheeggsbegintodryaroundtheedges(wecanaddanyfillingintoitbysautthefilling firstsuchasonion,bellpepperexceptcheese,wecanaddintocentre),makesuretheeggsthicken ontheundersideandnotturntobrown. v.Whenthetopsidesoftheeggsbegintosteamanddry,carefullyfoldonesideoftheeggsoverthe othersidewithwoodenspatula.(Halfmoonshape).Servedtheomelettesassoonasitiscompletely set.

Omelette 5.UTENSILS,EQUIPMENTANDUSAGE Thereareseveraltoolsandutensilsusedinpreparingtheeggdishes.

FryingPan (nonstickpan/wellseasonedblacksteelpan) Tofrytheegg,makingscrambledeggand omelette

RubberSpatula Toturnthefriedeggtomakeitovereasy.

Skimmer SoupCup Used for skimming from loquids and for Toholdshelledeggbeforeslippingtopanto removingsolidpiecesfromliquids. makepoachedeggorfriedegg.
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SlottedSpoon Toliftoutthepoachedeggfromthepoaching liquid.

WireWhisk Towhipeggs

Pot Tosimmeregginshellandmakepoachedegg.

Stove Toprovidedirectheatsource.

Question 1.StateTWO(2)Standardqualitiesofscrambleeggs. 2.Eggshouldbestoredina________________________and_______________________. 3.ListdownTHREE(3)themethodsofcookingegg. REFERENCES: 1. Camphell, J., Foskett, D., Ceserani, V. (2008). Practical Cookery. 11th Edition. Hodder Education. London.ISBNNO.034094837X 2.CulinaryInstituteofAmerica(2006).ProfessionalChef.8thEdition.JohnWileyandSonsInc.New Jersey.ISBNNO.100764557343. 3. Gisslen, Wayne (2007). Professional Cooking. 6th Edition. John Wiley & Son. New Jersey. ISBN NO.047025890X
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