CBLM One LO UPDATED 2023
CBLM One LO UPDATED 2023
Learning Material
COOKERY NCII
Sector
Qualification Title
COOKERY NC II
Unit of Competency
PREPARE EGG DISHES
Module Title
PREPARING EGG DISHES
San Francisco Javier College
Narra, Palawan
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome!
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.
Most probably, your trainer will also be your supervisor or manager.
He is there to support you and show you the correct way to do things.
You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way, you will improve your speed, memory and
confidence.
Use the Self-Checks, Operation Sheets or task or Job Sheets at the
end of each section to test your own progress. Use the performance
criteria checklist and procedural checklist located after the sheet to
check your own performance.
When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The result of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
COOKERY NC II
LIST OF CORE COMPETENCIES
No Unit of Module Title Code
. Competency
1 Clean and 1.1 Cleaning and TRS512328
maintain maintaining kitchen
kitchen premises
premises
2 Prepare stocks, 2.1 Preparing stocks, TRS512331
sauces and sauces and soups
soup
3 Prepare 3.1 Preparing appetizers TRS512381
appetizers
4 Prepare salads 4.1 Preparing salads and TRS512382
and dressing dressings
ASSESSMENT CRITERIA:
CONTENTS:
1. Variety of egg dishes
2. Methods of cooking eggs
3. Uses of eggs in cooking
4. Common culinary terms related to egg dishes
5. Safe work practices
6. Principles and practices of hygiene related to use of raw ingredients
7. Logical and time efficient work flow
8. Organizational skills and teamwork
9. Waste minimization techniques and environmental considerations in
specific relation eggs preparation
ASSESSMENT CRITERIA:
TOOLS
METHODOLOGIES:
• Lecture
• demonstration
• Film viewing
ASSESSMENT METHODS:
• Direct observation
• Written or oral questioning
• Return demonstration
• Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate
LEARNING EXPERIENCES
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different of variety of egg dishes
2. Distinguish the different of variety of egg dishes
INTRODUCTION
Chicken eggs are widely used in many
types of dishes, both sweet and savory,
including many baked goods. Some of
the most common preparation methods
include scrambled, fried, poached, hard-
boiled, soft-boiled, omelets and pickled.
They can also be eaten raw, though this
is not recommended for people who may
be especially susceptible to
salmonellosis, such as the elderly, the
infirm, or pregnant women. In addition,
the protein in raw eggs is only 51
percent bio available, whereas that of a cooked egg is nearer 91 percent bio-
available, meaning the protein of cooked eggs is nearly twice as absorbable
as the protein from raw eggs. As an ingredient, egg yolks are an important
emulsifier in the kitchen, and are also used as a thickener in custard.
Omelette
Shirred eggs
Century egg
- Originated as an ingredient or an
appetizer in Chinese cuisine made
by preserving duck, chicken or quail
eggs in a mixture of clay, ash, salt,
quicklime, and rice hulls for several
weeks to several months, depending
on the method of processing. Now
commonly found in some East and
Southeast Asian country especially
that with Chinese heritage.
Eggs Benedict
- Poached eggs on Canadian bacon
on top of toasted English muffin
halves covered with hollandaise
sauce.
Frittata
- An Italian egg-based dish similar to
an omelet or crust less quiche,
enriched with additional
ingredients such as meats,
cheeses, vegetables or
pasta.
Pickled egg
- Typically hard boiled eggs that are
cured in vinegar or brine. This was
originally done like many foods as a
way to preserve the food so that it could
be eaten months later. Pickled eggs
have since become a favorite among
many as a snack or hors d'œuvre
popular in pubs, bars and taverns, and
around the world in places where beer
is served.
Boiled eggs
- This dish includes boiling long
enough to be ("hard boiled") or just
long enough for the albumen (egg white)
to solidify ("soft boiled").
SELF-CHECK 4.3-1
Multiple choice: Read the statement carefully and write the correct letter of
Your answer.
1. This dish includes boiling long enough to be ("hard boiled") or just long
enough for the albumen (egg white) to solidify ("soft boiled").
a. Egg Benedict
b. Boiled Egg
c. Pickled Egg
d. Coddled Egg
2. White rice, topped with a hamburger patty, a fried egg, and brown gravy.
a. Frittata
b. Kuro-Tamago
c. Omelette
d. Loco moco
3. Dish made from beaten egg whites and yolks of (usually chicken Eggs).
Beaten eggs are put into a hot pot or pan (usually greased) and stirred
frequently, forming curds as they coagulate.
a. Century Egg
b. Balut
c. Scrambled Egg
d. Salted Duck Egg
a. Boiled Egg
b. Scotch egg
c. Kuro-Tamago
d. Pickled egg
a. Frittata
b. Fried Egg
c. Loco moco
d. Omelette
ANSWER KEY 4.3-1
1. B
2. D
3. C
4. C
5. A
INFORMATION SHEET 4.4-2
INTRODUCTION
Cooking Method
The basic principle of egg cooking is to use a medium to low temperature
and time carefully. When you cook eggs at too high temperature, the whites
shrink and become tough and rubbery and the yolks become tough and the
surface may turn gray-green. To kill the bacteria and other microorganisms,
the recommended guidance is to cook eggs until whites are firm and the
yolks thickened. Cook egg dishes to an internal temperature of 160
Fahrenheit.
POACHING METHOD
BOILING METHOD
- This dish includes boiling long enough
to be ("hard boiled") or just long enough
for the albumen (egg white) to solidify
("soft boiled").
HARD BOILED
- Boiled for 10-12 minutes
-
MEDIUM BOILED
- Boiled for 8 minute
SOFT BOILED
- Boiled for 5 minutes
FRYING METHOD
- A fried egg is a dish commonly made using a
fresh hen’s egg, fried whole with minimal
accompaniment. Fried eggs are traditionally
eaten for breakfast in many countries but may
also be served at other times of the day.
SCRAMBLED METHOD
- Scrambled egg is a dish made from
eggs stirred or beaten together in a
pan while being gently heated,
typically with salt and butter and
various ingredients.
BAKING METHOD
- Baked egg is place in small buttered
dishes referred to as ramekins and
broiled until white is set but the yolks remains liquid.
SELF-CHECK 4.4-2
1. SCRAMBLED METHOD
2. FRIED METHOD
3. BOILED METHOD
4. BAKED METHOD
5. POACHED METHOD
TASK SHEET 4.4-2
Title: Cook egg using the scrambled method
Performance Objective: Given the needed supplies/materials,
you are going to perform scrambled method in cooking egg.
Supplies/Materials : Cook book, spoons, plates, ingredients
needed,
ramekins, nonstick pan, ladle, mixing bow
Equipment : Gas Range Oven
General Instruction: Given the necessary tools, materials,
instrument
and equipment, you are required to perform the following within
thirty
(30)minutes in a accordance with the task requirements:
Steps/Procedure:
SCRAMBLED METHOD
1. Wear appropriate and clean working clothes.
2. Prepare the needed materials, tools and utensils and
equipment’s. Make
it was cleaned and sanitized to avoid contamination that can
possibly affect
food
3. Beat the 2 eggs, 2 tbsp. milk and salt and pepper to taste
until blended.
4. In an omelet pan over medium high heat add 2tsp butter
until just hot to sizzle a drop of water.
5. Pour in the egg mixture as the mixture begins to set, gently
draw an inverted pancake turner completely across pan,
forming large soft curds.
6. Continue until the eggs are thickened and no visible liquid
egg remains.
Do not stir constantly.
Assessment Method:
Observation using Performance Criteria Checklist
Performance Criteria Checklist 4.4-2
CRITERIA Yes No
Did you….
1. Use the tools properly?
2. Beat the 2eggs, 2 tbsp. milk and
salt and pepper?
3. Preheat the pan in a medium fire?
4. Add 2tsp butter until just hot to
sizzle
5. Pour in the egg mixture as the
mixture begins to set?
6. Gently draw an inverted pancake
turner completely across pan,
forming large soft curds.
7. Continue until the eggs are
thickened and no visible liquid egg
remains?
Information Sheet 4.5-1
TOOLS AND UTENSILS NEEDED IN COOKING EGGS
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
Egg Spoons
For hard boiled eggs. Just unlock, place on a table, press the
fat end of the egg down on it to make the hole in the shell. The eggs
won’t crack. The attached magnet keeps it handy. A piercer is included
with the electric egg cookers.
Electric Egg Cookers
Faster than the hassle of boiling water on the stove. Some are
automatic based on temperature sensing. Some have timers. Most also
poach in addition to making hard- or soft- boiled eggs, but the
poaching is less successful. Some hold up to 7 eggs for boiling. Less for
poaching. All include piercing pin. This is an energy efficient way to
cook eggs. You aren’t heating up a large amount of water and then
tossing it away. Complaints tend to be reliability related.
Egg Slicers
Eggs: Coddling
Coddlers
Egg Shaker
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.
Microwaves can make:
Hard- or Soft- Boiled Eggs. Hundreds of
people like this one, but some people manage to
blow up their eggs. You can find pictures of the
mess. People find the convenience to be worth
the infrequent explosion. I find seven of these
scattered in this search of microwave boiled egg
cooker.
Eggs: Poaching
To poach an egg, the egg is cracked into a small bowl, and then gently
slid into a pan of simmering water and cooked until the egg white has
mostly solidified, but the yolk remains soft. [Wikipedia: Poached egg] The
following egg poachers are not really poaching an egg, but the term has been
expanded to include them.
Egg Poachers
a.
_____1. Omelet Pans
_____2. Egg Containment Rings
_____3. Egg spoons b.
_____4. Egg Cups
_____5. Coddlers
c.
d.
e.
ANSWER KEY 4.5-1
1. e
2. d
3. b
4. a
5. c
INFORMATION SHEET 4.6-1
INTRODUCTION
- It is the additions to the main ingredients of a meal. They can be used
to enhance the flavor, color, aroma and overall presentation of the
meal
Tomato Sauce
- Known as eggs in purgatory in Italy and
shakshuka throughout the Middle East. Eggs
baked in tomato sauce is a popular comfort
food.
Kimchi
- The garlicky, spicy Korean pickle is an
awesome condiment to serve alongside baked
eggs.
Puree
- It is a cooked food usually vegetables or
legumes that has been ground, pressed, blended
or sieved to the consistency of a creamy paste or
liquid.
Pesto
- A original sauce dish pesto alla genevese and it is
originated in Genoa, the capital city of Liguria,
Italy.
Béarnaise Sauce
- It is a sauce made of clarified butter emulsified in egg yolks and white
wine vinegar and flavored herbs.
Hollandaise Sauce
- It also called Dutch Sauce. An emulsion of egg
yolk, melted butter, water and lemon juice. It is
usually seasoned with salt and white pepper or
cayenne pepper
Crepe
- It makes the perfect container for crumbled
sausage and bright-yoked eggs in a simple meal.
SELF-CHECK 4.6-1
True or False: Write TRUE if the statement is correct and write False if the
statement is incorrect.
1. True
2. False
3. False
4. False
5. True
Information Sheet 4.7-1
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.
Cooking Yield
Size Mass per egg
(Volume)[2]
Greater than 2.5 oz. or
Jumbo
71 g
Very Large or Extra-Large Greater than 2.25 oz. or
56 mL (4 tbsp)
(XL) 64 g
Greater than 2 oz. or 57
Large (L) 46 mL (3.25 tbsp)
g
Greater than 1.75 oz. or
Medium (M) 43 mL (3 tbsp)
50 g
Greater than 1.5 oz. or
Small (S)
43 g
Greater than 1.25 oz. or
Peewee
35 g
Self- Check 4.7-1
B
ANSWER KEY 4.7-1
1. e
2. d
3. c
4. b
5. a
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.
Eggs must be stored in the refrigerator to maintain Grade A quality. Eggs kept
at room temperature deteriorate as much in a day as they do in a week under
refrigeration.
As an egg ages:
Egg Grades
Grade A
When examined at the grading station, Grade A eggs must meet the following
requirements:
Thick white
Round, well centered yolk
Small air cell (less than 5 mm deep)
Clean, uncracked shell with normal shape
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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.
Shell may be cracked and/or stained.
Shell Colour
Shell colour may vary from white to brown, depending upon the breed of the
hen. There is no difference in nutritive value, flavour or cooking performance
between a white shelled and brown shelled egg.
Yolk Colour
Yolk colour reflects the type of grain in the hen's feed. A wheat-based diet
yields a lemon yellow yolk colour. A corn or alfalfa-based diet yields an orange
yellow yolk colour.
Blood Spots
Blood or "meat" spots are occasionally found on an egg yolk. These tiny red or
red-brown spots are not harmful. They are caused by the rupture of a blood
vessel during formation of the egg. Blood spots do not indicate a fertilized egg.
Candling reveals most blood spots and those eggs are removed, but even with
electronic spotters, it is impossible to catch all of them. If desired, the spot can
be removed with the tip of a clean knife prior to cooking. These eggs are safe to
eat.
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Self- Check 4.8-1
Multiple Choices: Read each statement carefully. Choose the correct answer
for each statement from among the choices given. Write only
the letter of your chosen answer.
_____1. Yolk is flattened and may be oblong in shape; white is thin and
watery.
a. Grade C b. grade B c. grade A d. grade AA
_____2. Yolk is slightly flattened; white is thinner.
a. Grade C b. grade B c. grade A d. grade AA
_____3. Thick white Round, well cantered yolk, Small air cell (less than 5 mm deep) Clean, uncracked
shell with normal shape.
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ANSWER KEY 4.8-1
1. a
2. b
3. c
4. b
5. a
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INFORMATION SHEET 4.9-1
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Determine what are safety and hygienic procedure in workplace.
2. Identify the different safety and hygienic procedure in workplace.
INTRODUCTION
A safe work environment is productive one. No matter the size or the type
of the business, workplace safety procedures are necessity for all staff. Safety
measures protect employees as wells equipment and business property.
Kitchen Hygiene
Keep your refrigerator at or lower than 40°F to slow down the growth of
bacteria.
If hand-washing your dishes, allow them to air dry instead of wiping with
a dishcloth to keep bacteria at bay.
Don’t leave out dirty dishes to pile up in the sink.
Wipe down the inside of the microwave every 1–2 days using a hot water
and vinegar solution.
Clean splatters and grease spills from the stove-top after each use.
Wipe down cabinet door handles, fridge door handle, faucets, and sinks
with anti-bacterial disinfectant spray whenever you can.
Lastly, and we’re going to repeat this: always wash your hands before
handling food and definitely after handling raw meats.
WASTE MANAGEMENT
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1. Waste avoidance is engaging in an activity that prevents generation of waste.
Waste segregation is the process of dividing garbage and waste products in an
effort to reduce, reuse and recycle materials.
2. Waste reduction is the minimization of wasteful consumption of goods
3. Reuse is the process of recovering materials intended for some purpose
without changing their physical and chemical appearance.
4. Recycling is the treatment of waste materials through a process of making
them suitable for beneficial use and for other purposes.
5. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like product
6. Waste disposal refers to the proper discharge of any solid waste.
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SELF-CHECK 4.9.1
True or False: Write True if the statement is correct and write
False if the statement is incorrect.
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ANSWER KEY 4.9-1
True or False
1. T
2. T
3. F
4. T
5. F
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https://www.studocu.com/en-us/document/the-culinary-institute-of-
america/cookery-nc-ii/441463913-cblm-in-prepare-egg-dishes-docx/
15384268
References:
Outlook for egg production
https://en.wikipedia.org/wiki/List_of_egg_dishes
https://en.wikipedia.org/wiki/Egg_as_food
https://www.foodsafety.gov/keep/types/eggs/index.html
https://www.incredibleegg.org/egg-nutrition/egg-safety
https://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and-food-
safety
https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-
eggs
https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-
egg
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