Professional Documents
Culture Documents
Sector
TOURISM
Qualification Title:
Unit of Competency:
Module Title:
COOKERY NC II
COOKERY NC II
Unit of Competency
Module Title
1.
2.
3.
Prepare appetizers
TRS512381
Preparing appetizers
4.
5.
6.
Prepare vegetable
dishes
Preparing vegetables
TRS512384
dishes
TRS512385
Preparing Egg Dishes
Prepare starch
products
TRS512386
Preparing starch dishes
10
11
TRS512334
Preparing seafood dishes
12
Prepare desserts
13
Package prepared
foods
Packaging preparedTRS512340
food
Code
MODULE CONTENT
UNIT OF COMPETENCY: PREPARE EGG DISHES
MODULE TITLE:
MODULE DESCRIPTOR: This module deals with the skills and knowledge
and attitude required to prepare various eggs
dishes
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Perform Mise en place
2. Prepare and cook egg dishes
3. Present egg dishes
4. Store egg dishes
ASSESSMENT CRITERIA:
1. 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. Where necessary, raw ingredients are washed with clean potable water.
7. Variety of egg dishes are prepared according to standard recipes using a
range of cooking methods
8. Eggs are cooked based on clients requirements
Conditions
The participants will have access to:
1. LCD Projector (optional for lecture)
2. Overhead Projector (Optional for lecture)
3. Television and multimedia player
4. Whiteboard
5. Applicable equipment as prescribed by Training regulations
6. Electric, gas or induction ranges
7. Ovens, including combi ovens
8. Microwaves
9. Grills and griddles
10.
Deep fryers
11.
Salamanders
12.
Food processors
13.
Blenders
14.
Mixers
15.
Slicers
16.
Pans
17.
Utensils
18.
Tilting fry pan
19.
Steamers
20.
Baine marie
21.
Mandoline
22.
pots and pans
23.
bowls and
24.
Plastic wrap
25.
Aluminum foil
26.
measuring cups
27.
weighing scales
28.
cleaning materials and
29.
linen
30.
tea towels
31.
serviettes
32.
table cloth
33.
aprons
34.
uniforms
35.
hair restraints
a. toque,
b. caps,
36. hairnets
37. Eggs
38.
Fresh
39.
Century
40.
41.
42.
43. Video
Salted
Manuals
Books
(CD)
Methodologies:
Lecture/ demonstration
Film viewing
Demonstration
Assessment Method:
1. Direct observation
2. Oral questioning
3. Written exam
Learning Experiences
Learning Outcome 1
Perform Mise en place
Learning Activities
Special Instructions
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different tools needed in cooking eggs.
2. Identify the different tools needed in cooking eggs.
Eggs: Boiling
Egg Timer
For soft- and hard- boiled eggs based precisely on
temperature, not losely by time. Placed in pan with eggs,
timer reacts to heat and darkens as eggs cook. Adjusts for
number of eggs, amount of water, altitude. Calibrated to
indicate soft, medium, hard, and stages in-between.
Reviewers rave about the item and call it a must have. You
just have to get used to no audible signal when done.
Egg Cups
Egg Spoons
Egg Toppers
piercer is included
with the electric egg
cookers.
Egg Separator
They are used to separate eggs. They hold the yolk while the
white drips through. Most rest across or clip on the edge of a
bowl or mug. Longer handles will stretch across larger bowls.
Some include receptacles. You have a choice of plastic or
stainless steel. People like them. The only problems are when
the yolk is too big for some of the smaller ones, and eggs
which have the white strongly connected to the yolk can pull
the yolk through the side slits. Personally I cant see why one
would separate eggs. The yolks are the best part.
Egg Cracker
From reading the reviews there are some people that have
problems cracking eggs and they get shell bits mixed in. This
is for them. As shown on TV it does work. You gently slam an
egg down on a razor blade. Also shown on TV (and sold at
Amazon) is a scissor-type contraption that holds eggs of a
certain size and sometimes works. Avoid it.
Eggs: Microwaving
There are three popular ways of cooking eggs in the microwave. You need
to experiment to learn your cooking times. All are dishwasher safe.
Egg Poachers
Specialized metal stove
top pans have been
around for a while.
They
are
basically
double boilers with one
to six depressions with
fixed or removeable
pods. Pods are often
non-stick.
Omelet Pans
Egg
Containment Rings
_____3. Egg spoons
_____4.
Egg Cups
_____5.
Coddlers
a.
b.
c.
d.
e.
f.
2.
3.
4.
5.
d
b
a
c
Egg dishes
Name
Image
Type
Boiled egg
Plain
Coddled egg
Plain
Omelette
Plain
Region
Description
Includes boiling
long enough for the
yolk to solidify
("hard boiled") or
just long enough for
the albumen (egg
white) to solidify
("soft boiled")
In cooking, coddled
eggs are gently or
lightly cooked eggs.
They can be
partially cooked,
heavily cooked, or
hardly cooked at all.
A dish made from
beaten eggs quickly
cooked with butter
or oil, but not
further stirred while
cooking, in a frying
pan, sometimes
folded around a
filling such as
cheese, vegetables,
meat (often ham), or
some combination
of the above.
Name
Image
Type
Poached egg
Plain
Scrambled eggs
Plain
Shirred eggs
Plain
Region
Description
An egg that has
been cooked by
poaching, in
simmering liquid.
The term is also
applied to a method
whereby the egg is
placed in a cup,
suspended over
simmering water,
using a special pan
called an "eggpoacher".
A dish made from
beaten egg whites
and yolks of
(usually chicken
eggs). Beaten eggs
are put into a hot
pot or pan (usually
greased) and stirred
frequently, forming
curds as they
coagulate.
Also known as
baked eggs, is a
dish in which eggs
have been baked in
a flat-bottomed
dish; the name
originates from the
type of dish in
which it was
traditionally baked.
An alternative way
of cooking is to
crack the eggs into
individual ramekins
and cook them in a
water bath, creating
the French dish
eggs.
Name
Image
Type
Region
Baghala ghatogh
Savory Iran
Onsen tamago
Plain
Japan
Balut
Savory
Southeast
Asia
Brik
Savory Tunisia
Century egg
Savory China
Description
A Khoresh (Persian
stew) made with
Baghalas (Rashtian
faba beans), dill,
and Eggs. Usually
served with Kateh
(Persian rice dish)
in the northern
provinces of Iran.
"Hot-spring eggs",
traditional
Japanese boiled
eggs (tamago) slowcooked in the water
of hot springs
(onsen).
A developing duck
embryo that is
boiled alive and
eaten in the shell. It
is commonly sold as
street food in the
Philippines.
A Tunisian dish
consisting of thin
warka pastry
around a filling
commonly deep
fried. The bestknown version is
the egg brik, a
whole egg in a
triangular pastry
pocket with
chopped onion,
tuna, harissa and
parsley.
A Chinese cuisine
ingredient made by
preserving duck,
chicken or quail
eggs in a mixture of
clay, ash, salt,
quicklime, and rice
Name
Image
Type
Region
Chawanmushi
Savory Japan
Chinese steamed
eggs
Savory
Croque Madame
Savory France
Deviled eggs
Savory Italy
Egg bhurji
Savory India
Egg Curry
Savory India
Egg butter
Savory Finland
Description
hulls for several
weeks to several
months, depending
on the method of
processing.[4]
An egg custard dish
found in Japan that
uses the seeds of
ginkgo.[5]
A Chinese homestyle dish found all
over China. Eggs
are beaten to a
consistency similar
to that used for an
omelette and then
steamed.
A croque-monsieur
sandwich served
with a fried egg or
poached egg on top
Yolks of hard-boiled
eggs are mashed
with cream or
mayonnaise,
mustard and
seasonings then
mounded or piped
into the white of the
boiled egg. Served
cold, often al fresco.
Similar to
scrambled eggs,
mixed with fried
onions and spices.
A spicy dish made
with boiled eggs,
tomatoes, fried
onions and
normally eaten with
bread or rotis.
A mixture of butter
and hard boiled
Name
Image
Type
Region
Savory
Egg in a basket
Savory
Egg khesh
Savory India
Savory
Egg salad
Savory
Egg sandwich
Savory
Description
eggs.
Eggs are stirred
together with
vegetables such as
bean sprouts and
scallions, then
quickly cooked in a
hot skillet or deepfried in oil, and
served with gravy.
An egg fried within
a hole in a slice of
bread.
A Chinese soup of
wispy beaten eggs
in boiled chicken
broth
Egg salad is often
used as a sandwich
filling, typically
made of chopped
hard-boiled eggs,
mayonnaise,
mustard, minced
celery, onion, salt,
pepper and paprika.
It is also often used
as a topping on
green salads. It's
also sometimes
referred to as egg
mayonnaise.
A sandwich with
some kind of egg
filling. Sliced hard
boiled eggs, egg
salad and
scrambled eggs are
popular options.
Name
Eggs Benedict
Image
Type
Region
Savory
Frittata
Savory
Hangtown fry
Savory
Huevos motuleos
Savory Mexico
United
States
Description
Additional fillings
such as various
meats and cheeses
abound. A common
version is the fried
egg sandwich.
Poached eggs on
Canadian bacon on
top of toasted
English muffin
halves covered with
hollandaise sauce.
an Italian egg-based
dish similar to an
omelette or
crustless quiche,
enriched with
additional
ingredients such as
meats, cheeses,
vegetables or pasta.
A type of omelette
made famous
during the
California Gold
Rush in the 1850s.
The most common
version includes
bacon and oysters
combined with eggs,
and fried together.[17]
A breakfast food
made with eggs on
tortillas with black
beans and cheese,
often with other
ingredients such as
ham, peas,
plantains, and salsa
picante.[18]
Name
Huevos rancheros
Indian omelette
Kedgeree
Image
Type
Region
Description
Eggs either poached
in salsa or fried,
served on top of
corn tortillas and
Latin
Savory
frijoles. Toppings
America
may include
avocado slices,
melted cheese, sour
cream, cilantro, etc.
A version of the
omelette found in
Indian cuisine. Its
Savory
main ingredients
are eggs, herbs,
tomatoes and spices
that vary by region.
A dish consisting of
cooked, flaked fish
(sometimes smoked
British
haddock), boiled
corruption of rice, parsley, hardSavory
Indian
boiled eggs, curry
Khichdi.
powder, butter or
cream and
occasionally
sultanas.
Savory Japan
Loco moco
Savory Hawaii
Menemen
Savory Turkey
Migas
Savory Tex-Mex
Kuro-tamago
hard-boiled egg
Name
Image
Type
Region
Mirza-Qasemi
Savory Iran
Okonomiyaki
Savory Japan
Pickled egg
Savory
Savory China
Scalloped eggs
Scotch egg
[23]
Savory
Savory
Description
Eggs, Tandoori or
kabobed aubergine,
tomato, seasoned
with garlic, salt and
pepper
Egg-and-flour mix
cooked on a griddle
with various added
ingredients, having
various styles.
typically hard boiled
eggs that are cured
in vinegar or brine.
This was originally
done like many
foods as a way to
preserve the food so
that it could be
eaten months later.
Pickled eggs have
since become a
favourite among
many as a snack or
hors d'uvre
popular in pubs,
bars and taverns,
and around the
world in places
where beer is
served.
Name
Image
Type
Region
Shakshouka
Savory
Smoked egg
Savory China[24]
Stratta
Savory
Akashiyaki
Savory Japan
Takoyaki
Savory Japan
Tamago
dashimaki
Savory Japan
Tamago kake
gohan
Savory Japan
Tamagoyaki
Savory Japan
Tea egg
Savory China
Description
A small piece of
octopus encased in
a round egg mix,
developed into
takoyaki. Called
simply tamago-yaki
(egg-cook) by the
Akashi locals.
A small piece of
octopus encased in
a round egg mix,
developed from
akashiyaki.
Omelet rolls[27]
Name
Image
Type
Region
Tokneneng
Savory Philippines
Avgofeta
Sweet
Akok[28]
Sweet Malaysia
Custard pie
Sweet
Divinity
Sweet
Doce de ovos
[30]
United
States
Sweet Portugal
Egg custard
Sweet
Egg tart
Fios de ovos
Sweet Portugal
Kaiserschmarrn
Sweet
Austria and
Germany
Description
Name
Kogel mogel
Lampreia de ovos
Image
Type
Sweet
Region
Eastern
Europe
[35]
Sweet Portugal
Meringue
Sweet
Oeufs la
neige/le
flottante/Floating
island
Omelette Surprise
[36]
Description
Sweet
Sweet
Ovos Moles de
Aveiro
Sweet Portugal[37]
PGI
Ovos moles de
papaia
Sweet Mozambique
Pasteis de nata
Sweet Portugal
Pavlova
Quindim
Sweet Brazil
Spanish omelette
Savory Spain
A baked dessert,
made chiefly from
sugar, egg yolks,
and ground
coconut.
Also known as a
Spanish tortilla, a
typically Spanish
dish consisting of a
thick egg omelette
made with potatoes
Name
Image
Sweet omelette
[40]
Type
Region
Description
and fried in olive
oil.[39]
Sweet
b. egg salad
c. egg sandwich
d. boiled egg
_____2. Egg salad is often used as a sandwich filling, typically made of chopped hardboiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It
is also often used as a topping on green salads. It's also sometimes referred to as egg
mayonnaise.
a. Egg Benedict
b. egg salad
c. egg sandwich
d. boiled egg
_____3. A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad
and scrambled eggs are popular options. Additional fillings such as various meats and
cheeses abound. A common version is the fried egg sandwich.
a. Scrambled egg
b. egg salad
c. egg sandwich
d. boiled egg
_____4. A dish made from beaten egg whites and yolks of (usually chicken eggs).
Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently,
forming curds as they coagulate.
a. Scrambled egg
b. egg salad
c. egg sandwich
d. Fritata
b. egg salad
c. egg sandwich
d. Fritata
COOKING METHODS There are five basic methods for cooking eggs.
The basic principle of egg cooking is to use a medium to low temperature
and time carefully. When eggs are cooked at too high a temperature or for
too long at a low temperature, whites shrink and become tough and
rubbery; yolks become tough and their surface may turn gray-green.
Eggs, other than hard-cooked, should be cooked until the whites are
completely coagulated and the yolks begin to thicken.
BAKED (also known as shirred) For each serving, break and slip 2 eggs into
a greased ramekin, shallow baking dish or 10-ounce custard cup. Spoon 1
tablespoon Half and Half, light cream or milk over eggs. Bake in
preheated 325 degrees F. oven until whites are completely set and yolks
begin to thicken but are not hard, about 12 to 18 minutes, depending on
number of servings being baked.
COOKED IN THE SHELL (eggs in their shells cooked in water). Place eggs
in single layer in a saucepan and add enough water to come at least 1 inch
above eggs. Cover and quickly bring just to boiling. Turn off heat. If
necessary, remove the pan from the burner to prevent further boiling. Let
the eggs stand, covered, in the hot water, the proper amount of time. *
POACHED (eggs cooked out of the shell in hot water, milk, broth or other
liquid) In a saucepan or deep omelet pan, bring 1 to 3 inches of water or
other liquid to boiling. Reduce the heat to keep the water gently simmering.
Break cold eggs, one at a time, into a custard cup or saucer or break several
into a bowl. Holding the dish close to the water's surface, slip the eggs, 1 by
1, into the water. Cook until the whites are completely set and the yolks
begin to thicken but are not hard, about 3 to 5 minutes. With a slotted
spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim
any rough edges, if desired.
_____5.
1. Baked
2. Scrambled
3.Poached
4.Fried
5. Boiled
Equipment
: Non- stick pan, Sauce pan, Wire whisk, Mixing
bowl, Oven, Measuring spoons, Cups
Steps/Procedure:
1. BAKED - For each serving, break and slip 2 eggs into a greased
ramekin, shallow baking dish or 10-ounce custard cup. Spoon
1 tablespoon Half and Half, light cream or milk over eggs.
Bake in preheated 325 degrees F. oven until whites are
completely set and yolks begin to thicken but are not hard,
about 12 to 18 minutes, depending on number of servings
being baked.
2. COOKED IN THE SHELL (eggs in their shells cooked in water).
Place eggs in single layer in a saucepan and add enough water
to come at least 1 inch above eggs. Cover and quickly bring just
to boiling. Turn off heat. If necessary, remove the pan from the
burner to prevent further boiling. Let the eggs stand, covered,
in the hot water, the proper amount of time.
3.
FRIED (cooked in a small amount of fat in a pan) In a 7- to 8inch omelet pan or skillet over medium-high heat, heat 1 to 2
tablespoons butter until just hot enough to sizzle a drop of
water. (If you use a very large pan, more butter will be needed.)
Break and slip 2 eggs into the pan. Immediately reduce the
heat to low. Cook slowly until whites are completely set and
yolks begin to thicken but are not hard, covering with lid,
spooning butter over the eggs to baste them, or turning the eggs
to cook both sides.
Did you.
1. Bake eggs
CRITERIA
YES
NO
EGG SIZING
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.Compare and contrast the different sizes of eggs.
2. Describe the different sizes of eggs.
Size
Jumbo
Cooking Yield
(Volume)[2]
Small (S)
Peewee
b. medium
d. Large
a. Pee wee
c. Small
e. Jumbo
f. Extra large
e
d
c
b
a
QUALITY OF EGGS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Categorize the quality egg.
2. Distinguish quality egg
Quality
All eggs sold at grocery stores must meet strict standards. Only those of
high quality reach the consumer. Eggs must be checked for interior quality
by candling, a process where eggs are passed over a strong light to show the
shell and interior.
Egg Grades
Grade A
When examined at the grading station, Grade A eggs must meet the
following requirements:
Thick white
Grade B
Grade C
The lowest egg grade, these are used in the production of processed
egg products only. They are not sold in grocery stores.
Yolk is flattened and may be oblong in shape; white is thin and watery.
c. grade A
d. grade AA
c. grade A
d. grade AA
_____3. Thick white Round, well centered yolk , Small air cell (less than
5 mm deep) Clean, uncracked shell with normal shape.
a. Grade C b. grade B
c. grade A
d. grade AA
c. grade A
d. grade AA
c. grade A
d. grade AA
limited to four per week. Tips: Substitute 2 egg whites for each
whole egg in muffins, cookies, puddings, and pie fillings. Some
specialty egg products are available, such as liquid whole eggs
that are lower in fat and cholesterol, liquid products made
without yolks, and dried whites for cake decorators. When you
choose a whole egg, balance your cholesterol intake by choosing
other foods that are low in cholesterol.
1. Protein
2. Vitamin A
3. Riboflavin
4. Folic acid
5. Calcium
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the safe work practices in handling eggs.
2. Imbue the importance of safe work practices in egg handling.
Eggs and Food Safety
Some raw eggs carry bacteria that can cause a nasty digestive tract infection called salmonellosis.
Symptoms include fever, diarrhea and abdominal cramps and can appear anywhere from 12 hours to
three days after eating contaminated eggs.
Most people recover without any problems, but infants, the elderly and those with impaired immune
systems may become very sick because the infection can spread from the digestive tract to the
bloodstream and may even cause death.
You can't tell which eggs are contaminated with salmonella by looking at them or smelling them, so
you need to treat all raw eggs like potential carriers and follow proper food safety practices. The US
Food and Drug Administration requires cartons of raw eggs that aren't treated to kill the salmonella to
carry the following statement:
Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks
are firm, and cook foods containing eggs thoroughly.
Preventing foodborne illness from eggs begins at the grocery store and continues in your own kitchen
- before, during and after meals.
Cooking Eggs
When it's time to cook your eggs, be sure all cooking surfaces, equipment, utensils and your hands
are clean.
Keep raw eggs away from cooked or ready-to-serve foods to prevent cross-contamination. And don't
lick spoons or eat raw dough or batter made with raw eggs. Cook eggs until both whites and yolks are
firm. Bake quiches, casseroles and other egg dishes to an internal temperature of 160 degrees
Fahrenheit. If your recipes call for raw or undercooked eggs as part of the final product, be sure to
choose eggs that have been treated to kill salmonella or use pasteurized egg products.
Once your eggs are cooked, you need to follow typical food safety procedures and either keep them hot
until served (above 140 degrees Fahrenheit) or stored in cold temperatures (below 40 degrees
Fahrenheit. After your meal is finished, refrigerate cooked eggs and egg dish leftovers right away. They
can be kept refrigerated safely for three or four days.
If you're packing a lunch with an egg salad sandwich or hard boiled eggs, you'll need to pack them
with freezer packs or keep refrigerated until lunch time. Frozen eggs and egg products can be kept at
0 degrees Fahrenheit for up to one year. Thaw frozen egg products safely in the refrigerator, not at
room temperature.
4. T or F
5. T or F
True
False
True
False
True
Handle eggs and egg products safely to reduce your chance of infection.
Choose raw eggs that are refrigerated, never buy eggs that are being sold at
roadside stands or farmers markets unless they are being sold in
refrigerated cases at a temperature below 40 degrees Fahrenheit.
Open the carton to be sure the eggs are clean, and the shells are not
cracked. Egg products sold in liquefied, dried or frozen form must be
pasteurized to kill the salmonella (look on the label), but remember that
frozen and liquid egg products should be handled as raw food.
Raw eggs must be kept refrigerated until you cook them or use them in
recipes. Keep them in their cartoons to reduce the chance of accidental
breakage. Raw eggs can be stored safely in the refrigerator for up to three
weeks and liquid egg products should be kept in the refrigerator (look for a
Use By date).
Dry egg products can be kept at room temperature in a sealed container
until it's opened, then they should be refrigerated. Once dry egg products
are mixed with liquid they should be used or refrigerated within one hour.
Infection
40
Cracked
Pasteurize
Three
ordering ingredients
Workflow planning
Workflow planning involves the logical planning of time to ensure your work
is completed methodically and with the minimum time and energy required.
Co-operation between all kitchen staff is an essential ingredient in
successful workflow planning.
Workflow planning involves five areas. They are:
_____2.
_____3.
_____4.
_____5.
_____6.
ordering ingredients
b
d
e
f
c
a
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Explain Cutting and presentation techniques of eggs
2. Demonstrate cutting and presentation techniques of eggs in devil
Eggs recipe.
1.
1. Boil the eggs. Place them in a single layer saucepan, covered with
enough water so that 1 inches (2cm) of water sits above the eggs.
2.
3.
4.
5.
1.
1. Crack and peel the boiled eggs. Carefully remove the shell and
rinse with cool water to ensure that all of the shell has been removed.
Gently dry with a paper towel.
2.
2.Slice the eggs in half, lengthwise. Lift out the yolks, placing them
into a glass bowl (slip a teaspoon in to help shift the boiled yolks out
neatly). Set the whites aside.
1.
1.Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and
pepper and mix to combine well.
2.
1.
2.
3.
3.Create the flower base first. Working from the bottom of the
platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion,
etc) across the bottom of the platter as pictured. The sprouts serve as
the grass. Fresh sprigs of dill will also work just as well.
4.
4.Peel a long stem from a young, fresh leek, green onion, or chive.
This will act as the flower stem. Consider adding leaves by adding
smaller leek stems to the sides of your main stem.
6.Place one deviled egg in the center. This will form the middle part
of the flower. Top with a small edible flower. Or, you could top with a
special garnish like chopped chives, pimento or relish. It's your choice.
for 1 minute.
_____6. Finished. Serve in the middle of a table or as a party platter
_____7. Crack and peel the boiled eggs. Carefully remove the shell and
rinse with cool water to ensure that all of the shell has been removed.
Gently dry with a paper towel.
_____8. Slice the eggs in half, lengthwise. Lift out the yolks, placing
them into a glass bowl (slip a teaspoon in to help shift the boiled yolks
out neatly). Set the whites aside.
_____9. Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and
pepper and mix to combine well.
_____10. Spoon or pipe an even amount of the mixture into the waiting
egg whites. Top each one with a pinch of paprika.
_____11. Spoon or pipe an even amount of the mixture into the waiting
egg whites. Top each one with a pinch of paprika.
_____12. Locate a large, rectangular white platter to showcase the deviled
egg flower.
_____13. Create the flower base first. Working from the bottom of the
platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion,
etc) across the bottom of the platter as pictured. The sprouts serve as
the grass. Fresh sprigs of dill will also work just as well.
_____14. Peel a long stem from a young, fresh leek, green onion, or chive.
This will act as the flower stem.
_____15. Arrange the deviled eggs. Place the deviled eggs in a circular
pattern, beginning at the top of the leek stem. Leave a center hole.
_____16. Place one deviled egg in the center. This will form the middle
part of the flower.
Performance Objective: Given one hour, ,you should be able to Cut and
present techniques of egg dishes.
Supplies/Materials
Equipment
Steps/Procedure:
1)
2)
3)
4)
5)
eggs.
Turn the heat to high. Allow water to come to a rolling boil.
Reduce the heat to low. Cook for 1 minute.
Remove from the heat. Cover for 14 minutes.
Rinse the eggs by running them under cold water continuously for
1 minute.
6) Crack and peel the boiled eggs. Carefully remove the shell and
rinse with cool water to ensure that all of the shell has been
removed. Gently dry with a paper towel.
7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them
into a glass bowl (slip a teaspoon in to help shift the boiled yolks
out neatly). Set the whites aside.
8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and
pepper and mix to combine well.
9) Spoon or pipe an even amount of the mixture into the waiting egg
whites. Top each one with a pinch of paprika.
10)
Count the number of deviled eggs you have prepared. For
example, if you cooked six eggs, you'll have 12 prepared deviled
eggs.
11)
Locate a large, rectangular white platter to showcase the
deviled egg flower.
12)
Create the flower base first. Working from the bottom of
the platter upwards, lay sprouts of any sort (alfalfa, clover,
broccoli, onion, etc) across the bottom of the platter as pictured.
The sprouts serve as the grass. Fresh sprigs of dill will also work
just as well.
13)
Peel a long stem from a young, fresh leek, green onion, or
chive. This will act as the flower stem.
14)
Arrange the deviled eggs. Place the deviled eggs in a circular
pattern, beginning at the top of the leek stem. Leave a center hole.
15)
Place one deviled egg in the center. This will form the
middle part of the flower.
16)
Finished. Serve in the middle of a table or as a party platter
Did you.
1. Boil the eggs
CRITERIA
YES
NO
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. State the organizational skills and teamwork
2. Discuss the organizational skill and teamwork.
People need organizational skills at work to be more productive. Workers
who know where to find notes or certain resources can save time. Therefore,
they tend to get more done. There are a number of organizational skills for
work, including organizing work space and computer files, project
scheduling, organizing the work of others, time management skills and
prioritizing certain activities.
Work Space
It takes a knack to be able to organize your desk, placing supplies in areas
where you can easily locate them. When employees start a new job, they
should evaluate what supplies they need, order them and keep these items
Prioritizing
Prioritizing is determining which tasks are most important at each moment,
according to Time-Management Guide, a popular online business reference
site. You may be inundated with meetings and work on certain days, when
everything seems due at once. Managers and employees must learn to
prioritize their workload, focusing on the most important tasks first. For
example, the president of the company may urgently need information for a
meeting. Consequently, you may need to research and provide that
information for the president before completing any of your own tasks that
day.
b. work space
c. prioritize
d. organize
b. work space
c. prioritize
d. organize
b. work space
c. prioritize
d. organize
b. organizing
c. prioritize
d.Time management
a. tracking task
b. organizing
c. prioritize
d.Time management
b
c
d
d
a
and
environmental
consumption
of
goods.
_____2.
is engaging in activity
a.
b.
c.
d.
e.
f.
B
Waste avoidance
Waste reduction
Re-use
Recycling
Composting
Waste disposal
b
f
a
c
e
Written
Unit of
competency:
Portfolio
COOKERY NC II
Competency
standard:
Evidence Plan
TABLE OF SPECIFICATION
Objectives/Co
ntent
area/Topics
Knowledge
Comprehensio
n
# of items/
% of test
Application
15
10
15
10
20
13
17
50
TOTAL
B. Albumen
C. Binding
egg whites.
D. Candling
E. Chalaza
F. Coating
G. Emulsifying
to prepare foods.
_____ 6. Most of the nutrients are contained
in this part of the egg.
_____ 7. This is another name for baked
eggs.
H. Jumbo
I. Large
J. Leavening
K. Poached
L. Shirred
M.
N. Yolk
O.
and custards.
_____ 10. The thick and thin egg white.
P.
Q.
R.
_______15. Coddlers
S.
T.
II Identification (5)
1. _______ ________________
2. __________ ______________
3. ___________ ____________
4. __________ _____________
5. __________ _________________
1
III. True or False: Encircle the letter T if the statement is true and F if
wrong. (21)
1. T or F
2. T or F
3. T or F
4. T or F
5. T or F
6. T or F
7. T or F
8. . T or F
9. T or F
10. T or F
11. T or F
12. T or F
To cook the top of a fried egg more quickly, the pan may be
covered.
13. T or F
14. T or F
If you get even a small amount of egg yolk or other fat in the egg
whites, they will not beat up to correct volume.
15. T or F
16. T or F
oven.
17. T or F
18. T or F
19. T or F
20. T or F
21. T or F
IV. Enumeration:
A. Eggs are classified according to size and weight. Give the various sizes
with their weights per dozen. (6)
1)
2)
3)
4)
5)
6)
__________________
__________________
__________________
__________________
__________________
__________________
_________________________________
_________________________________
_________________________________
_________________________________
_________________________________
_________________________________
_________________________________
_________________________________
ANSWER KEY
(WRITTEN- INSTITUTIONAL)
Test I. Multiple choice:
1. H
2. J
3. D
4. A
5. F
6. N
7.L
8. B
9. M
10. B
11. S
12. R
13. P
14. O
15. Q
III. Identification
1. White/ Albumen
2. Air Cell
3. Shell
4. Yolk
5.Chalaza
IV. True or False
1) T
2) F
3) T
4) F
5) T
6) T
7) T
8) T
9) F
10)
11)
12)
13)
14)
15)
16)
17)
18)
19)
20)
V. Enumeration:
A.
1. Jumbo
2. Extra Large
3. Large
4. Medium
5. Small
6. Peewee
B.
1. Fat
2. Protein
3. Vitamin D
4. vitamin A
5. Iron
6. cholesterol
7. Phosporus
8. Riboflavin
Performance Test
Specific Instruction for the Candidate
Qualification
COOKERY NC II
Unit of Competency
General Instruction:
Given the necessary tools, materials and equipment you are required to
perform the different cooking methods of egg dishes. (Allotted time 1 hr.)
Specific Instruction:
1) Boil the eggs. Place them in a single layer saucepan, covered with
2)
3)
4)
5)
enough water so that 1 inches (2cm) of water sits above the eggs.
Turn the heat to high. Allow water to come to a rolling boil.
Reduce the heat to low. Cook for 1 minute.
Remove from the heat. Cover for 14 minutes.
Rinse the eggs by running them under cold water continuously for 1
minute.
6) Crack and peel the boiled eggs. Carefully remove the shell and rinse
with cool water to ensure that all of the shell has been removed.
Gently dry with a paper towel.
7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them into
a glass bowl (slip a teaspoon in to help shift the boiled yolks out
neatly). Set the whites aside.
8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and
pepper and mix to combine well.
9) Spoon or pipe an even amount of the mixture into the waiting egg
whites. Top each one with a pinch of paprika.
10)
Count the number of deviled eggs you have prepared. For
example, if you cooked six eggs, you'll have 12 prepared deviled eggs.
11)
Locate a large, rectangular white platter to showcase the deviled
egg flower.
12)
Create the flower base first. Working from the bottom of the
platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion,
etc) across the bottom of the platter as pictured. The sprouts serve as
the grass. Fresh sprigs of dill will also work just as well.
13)
Peel a long stem from a young, fresh leek, green onion, or chive.
This will act as the flower stem.
14)
Arrange the deviled eggs. Place the deviled eggs in a circular
pattern, beginning at the top of the leek stem. Leave a center hole.
15)
Place one deviled egg in the center. This will form the middle
part of the flower.
16)
Finished. Serve in the middle of a table or as a party platter
Cookery NC II
Unit of Competency
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must be able to
prepare rooms for guest in accordance specifications and requirements.
Materials and equipment
OBSERVATION
During the demonstration of skills, did the
candidate:
minutes.?
Rinsed the eggs by running them under cold
to show if evidence is
demonstrated
Yes
No
N/A
combine well.?
Spooned or piped an even amount of the
mixture into the waiting egg whites. Top each
flower stem.?
Arranged the deviled eggs. Place the deviled
eggs in a circular pattern, beginning at the
Not Satisfactory
QUESTIONING TOOL
Questions to probe the candidates underpinning knowledge
Satisfactory
response
Extension/Reflection Questions
Yes
No
1. What will happen if there is a oil spill on the floor while preparing to cook?
2. What will happen if there is gas leaking from your LPG tank while cooking?
Safety Questions
3. What should you do to avoid tripping accident on the kitchen while
preparing to cook?
4. What should you do to avoid fire cause by gas leak from your LPG tank
while cooking?
Contingency Questions
5. What will you do to avoid tripping accident cause by oil spill on the floor
while preparing to cook?
6.
What will you do to avoid kitchen fire while working in the kitchen?
Can you comply with the enterprise safety rules and regulation?
The
candidates
knowledge was:
underpinning Satisfactory
Not
Satisfactory