COMPETENCY-BASED LEARNING MATERIAL

Sector:
TOURISM

Qualification:

COOKERY NC II
Unit of Competency:
PREPARE EGG DISHES
Module Title:
PREPARING VARIETY OF EGG DISHES

LA FLAMME BLEUE CENTER FOR CULINARY ARTS

 HOW TO USE THE MODULE

Welcome to the Module “Preparing Egg Dishes”. This module contains training
materials and activities for you to complete. The unit of competency “Prepare Egg
Dishes” contains knowledge, skills and attitudes required for a Cookery NC II course.
You are required to go through a series of learning activities in order to complete each of
the learning outcomes of the module. In each learning outcome there are Information
Sheets, Job Sheet and Task Sheet. Follow these activities on your own and answer the
Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your trainer/facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in this module
because you have:
 been working for some time
 already have completed training in this area
If you can demonstrate to your teacher that you are competent in a particular skill
or skills, talk to him/her about having them formally recognized so you don’t have to do
the same training again. If you have a qualification or Certificate of Competency from
previous trainings show it to your teacher. If the skills you acquired are still current and
relevant to this module, they may become part of the evidence you can present for RPL.
If you are not sure about the currency of your skills, discuss it with your teacher.
After completing this module ask your teacher to assess your competency. Result
of your assessment will be recorded in your competency profile. All the learning activities
are designed for you to complete at your own pace.
Inside this module you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning outcome may have
more than one learning activity.

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

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 List of Core Competencies

No. Unit of Competency Module Title Code

1. Clean and maintain kitchen

premises TRS512328

2. Prepare stocks, sauces and soup TRS512331

3. Prepare appetizers TRS512381

4. Prepare salads and dressings TRS512382

5. Prepare sandwiches TRS512330

6. Prepare meat dishes TRS512383

7. Prepare vegetable dishes TRS512384

Preparing Variety of Egg

8. Prepare egg dishes TRS512385
Dishes

9. Prepare starch dishes TRS512386

10. Prepare poultry and game dishes TRS512333

11. Prepare seafood dishes TRS512334

12. Prepare dessert TRS512335

13. Package prepared food TRS512340

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 Table of Contents

HOW TO USE THE MODULE ------------------------------------------------------------- 1

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS ------------ 2-3
TABLE OF CONTENTS --------------------------------------------------------------------- 4-5
MODULE CONTENT ------------------------------------------------------------------------- 6-7
LEARNING OUTCOME SUMMARY ------------------------------------------------------ 8-9
LEARNING EXPERIENCES --------------------------------------------------------------- 10-11
Information Sheet 1.1-1 – Kitchen Tools, Utensils and Equipment--------- 12-15
Self-check 1.1-1 ------------------------------------------------------------------------------- 16-17
Answer key 1.1.1 ------------------------------------------------------------------------------ 18
Information Sheet 1.2-1 – Selecting Ingredients ---------------------------------- 19-24
Self-check 1.2-1 ------------------------------------------------------------------------------- 25-26
Answer key 1.2-1 ----------------------------------------------------------------------------- 27
Information Sheet 1.3-1 – Master Thawing ----------------------------------------- 28-31
Self-check 1.3-1 ------------------------------------------------------------------------------- 32-33
Answer key 1.3-1 ------------------------------------------------------------------------------ 34
Information Sheet 2.1-1 ----Prepare and Cook Variety of Egg Dishes ------- 35-44
Self-check 2.1-1 ------------------------------------------------------------------------------- 45-46
Answer key 2.1-1 ------------------------------------------------------------------------------- 47
JOB SHEET 2.1-3A Preparing Egg Dishes (Boiling)------------------------------ 48
PERFORMANCE CRITERIA CHECKLIST 2.1-3A ------------------------------------ 49
JOB SHEET 2.1-3B Preparing Egg Dishes (Poaching)---------------------------- 50-51
PERFORMANCE CRITERIA CHECKLIST 2.1-3B ------------------------------------ 52
JOB SHEET 2.1-3C Preparing Egg Dishes (Sunny Side-up) -------------------- 53
PERFORMANCE CRITERIA CHECKLIST 2.1-3C ------------------------------------ 54
JOB SHEET 2.1-3D Preparing Egg Dishes (Fritata) ------------------------------- 55-56
PERFORMANCE CRITERIA CHECKLIST 2.1-3D ------------------------------------ 57
JOB SHEET 2.1-3E Preparing Egg Dishes (Scrambled Eggs) ----------------- 58
PERFORMANCE CRITERIA CHECKLIST 2.1-3E ------------------------------------ 59
Information Sheet 2.2-1 ----Suitable Seasonings------------------------------------ 60-63
Self-check 2.2-1 ------------------------------------------------------------------------------- 64-65

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Answer key 2.2-1 ------------------------------------------------------------------------------- 66
Information Sheet 2.3-1 Work Place and Safety Procedure--------------------- 67-73
Self-check 2.3-1 ------------------------------------------------------------------------------- 74-75
Answer key 2.3-1 ------------------------------------------------------------------------------- 76
Information Sheet 3.1-1 Presenting Egg Dishes-------------------------------------- 77-82
Self-check 3.3-1 ------------------------------------------------------------------------------- 83-84
Answer key 3.3-1 ------------------------------------------------------------------------------- 85
Information Sheet 4.1-1 Presenting Egg Dishes-------------------------------------- 86-90
Self-check 4.1-1 ------------------------------------------------------------------------------- 91-92
Answer key 4.1-1 ------------------------------------------------------------------------------- 93
REFERENCES --------------------------------------------------------------------------------- 94

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 MODULE CONTENT

QUALIFICATION Cookery NCII

UNIT OF COMPETENCY Prepare and Produce Egg Dishes

MODULE TITLE Preparing Variety of Egg Dishes

INTRODUCTION:
This module covers the knowledge, skills and attitudes needed to prepare egg dishes.

NOMINAL DURATION: 60 HRS

LEARNING OUTCOMES:
1. Egg dishes
2. Suitable seasonings for egg dishes
3. Workplace safety and hygienic procedure

ASSESSMENT CRITERIA:
1. Variety of egg dishes are prepared according to standard recipes using a range
of cooking methods
2. Eggs are cooked based on clients requirements
3. Sauces and accompaniments specific to egg preparations are selected and
prepared
4. Cooked dishes are tasted and seasoned in accordance with the required taste
of the dishes
5. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements

Prerequisite: None

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 LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #2 Prepare Egg Dishes

CONTENTS:
1. Egg dishes
2. Suitable seasonings for egg dishes
3. Workplace safety and hygienic procedure

ASSESSMENT CRITERIA:
1. Variety of egg dishes are prepared according to standard recipes using a range of
cooking methods
2. Eggs are cooked based on clients requirements
3. Sauces and accompaniments specific to egg preparations are selected and prepared
4. Cooked dishes are tasted and seasoned in accordance with the required taste of the
dishes
5. Workplace safety and hygienic procedures are followed according to enterprise and
legal requirements

CONDITION:
Trainees must be provided with the following:
1. Workplace location: La Flamme Bleue Training laboratory
2. Equipment
 Projector
 Laptop
 Stove
3. Tools, accessories and supplies
 Wire whisk
 Rubber spatula
 Wooden spoon
 Frying Pan
 Stove
 Slotted spoon
 Chopping board
 Knife
 Strainer
 Mice en place
 Spoon

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  Fork
 Plate
 Mixing bowl
 Grater
 Oven
 Iron skillet
 Ladle
 Bowl

4. Training materials
 CBLM
 Ball pen
 White board marker
 Manuals

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 LEARNING EXPERIENCES

LEARNING OUTCOME #2: Prepare and cook egg dishes.

Learning Activities Special Instructions

1. Read Information sheet 2.1-1 Egg dishes

If you have some concern on the content of
the information sheet don’t hesitate to
approach your facilitator.
If you feel that you are knowledgeable on the
content of the information sheet, you can now
answer self-check 2.1-1 provided in the
module.

2. Answer self-check 2.1-1 Egg dishes

Refer your answers to the answer key 2.1-1
for self-check. You are required to get all
answers correct. If not, read the information
sheet again to answer all questions correctly.

3. View the video presentation about the Egg If you feel that you are knowledgeable on the
Dishes content of the presentation, you can start
make your oral questioning.

4. Answer oral questioning

See to it that you got all answer correctly
before you could proceed to the next activity.

5. Observe demonstration on Preparing Egg Observe your trainer as he/she

dishes demonstrates. After observing, you can now
proceed to perform the task.

6. Perform Job Sheet 2.1-1 A. in Compare your work to the performance

Demonstrating how to make Egg Dish: criteria checklist 2.1-1A
Boiling (boiled egg)

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7.Perform Job Sheet 2.1-1 B. in Compare your work to the performance
Demonstrating how to make Egg Dish: criteria checklist 2.1-1B.
Poaching (poached egg)

8.Perform Job Sheet 2.1-1 C. in Compare your work to the performance

Demonstrating how to make Egg Dish: criteria checklist 2.1-1C.
Frying (sunny side-up)

9.Perform Job Sheet 2.1-1 D. in Compare your work to the performance

Demonstrating how to make Egg Dish: criteria checklist 2.1-1D.
Frittatas

10.Perform Job Sheet 2.1-1 E. in Compare your work to the performance

Demonstrating how to make Egg Dish: criteria checklist 2.1-1E.
Scrambled Egg

11. Read Information sheet 2.2-1 Suitable If you have some concern on the content of
seasonings for egg dishes the information sheet don’t hesitate to
approach your facilitator.
If you feel that you are knowledgeable on
the content of the information sheet, you
can now answer self-check 2.2-1
provided in the module.
12. Answer self-check 2.2-1 Suitable
Refer your answers to the answer key 2.2-1
seasonings for egg dishes
for self-check. You are required to get all
answers correct. If not, read the information
sheet again to answer all questions correctly.

13. View the video presentation about the If you feel that you are knowledgeable on the
Suitable seasonings for egg dishes content of the presentation, you can start
make your oral questioning.
14. Answer oral questioning
See to it that you got all answer correctly
before you could proceed to the next activity.

15. Read Information sheet 2.3-1 If you have some concern on the content of
work place and safety procedure the information sheet don’t hesitate to
approach your facilitator.
If you feel that you are knowledgeable on
the content of the information sheet, you
can now answer self-check 2.3-1
provided in the module.

Answer self-check 2.3-1 work place and safety Refer your answers to the answer key
procedure 2.3-1 for self-check. You are required to
get all answers correct. If not, read the

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 information sheet again to answer all
questions correctly.

View the video presentation procedure on how If you feel that you are knowledgeable on
to choose work place and safety procedure the content of the presentation, you can
start make your oral questioning.

Answer oral questioning See to it that you got all answer correctly
before you could proceed to the next
activity.

Congratulations on a Job well done!!! You have now successfully completed the
learning activities of LO2 of Core 8 and now ready for the Institutional Assessment.
Good luck and use what you have learned here well!!!

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 Information Sheet 1.1-1
Kitchen Tools, Utensils and Equipment
Learning Objective:
The lesson deals with the use of appropriate equipment according to required egg
dishes and standard operating procedures.

Introduction:
Much of a Chef’s craft involves simple tools. Learning to be a skilled Chef
requires developing a great deal of manual skill using these tools. The other items are
important laborsaving devices that enable the worker to produce goods in large quantities
with greater speed. Without them, much of the work of a kitchen would not be
economically feasible.

Sauce pans - several sizes of pans including small to

medium are used. Heavy pans will not only last a lifetime but
prevent items from burning and allow more even heat
disbursement.

Spoons - an implement consisting of a small,

shallow oval or round bowl on a long handle,
use for eating, stirring, and serving food
various sizes are useful from small tasting
spoon to larger ones used to stir ingredients together.

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Whisks - can be used for various tasks in the kitchen, including mixing and whipping
ingredients. They come in very fine wire to heavy wire depending upon the use. They
also come in various heights to accommodate different size containers.

Turner/Spatula- has a broad, flat head attached to a handle.

As the name implies, a turner is used to turn or flip things.
For example, you flip burgers on the grill with
a turner that is often called a spatula.
Because these tools are so often used in cooking,
They often come in high heat varieties.
These rugged turners are meant to withstand
contact with heated surfaces and even flames.

Forks - are used for poking, stabbing and cutting soft-ish

foods.
They are commonly used for eating with as well as for
splitting food into smaller pieces.

Frying pan - are made of various materials, such as

copper, cast-iron and aluminum, and some have a
non-stick coating applied, which makes for easy cleanup.
A frying pan is used for frying foods over moderate
to high heat so they should be thick enough
to conduct heat evenly.

Strainer - A tool having holes punched in it or made of

crossed wires for separating solid matter from a liquid.

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Slotted Spoon - A large spoon with lots of hole
for draining liquid from food.

Bowl - A round, deep dish or basin used for food or liquid.

Plate - A flat dish typically circular and originally

created to use in serving food.

Ladle - A large long-handled spoon with a cup-shaped

bowl, used for serving soup, stew, or sauce.

Mice en place - Is a French culinary phrase which

means
“Putting in place” or everything in its place.

Iron skillet - Heavy-duty cook wear made of cast iron is

valued for its heat retention, durability,

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ability to used at very high temperature,
and non-stick cooking when properly seasoned.

Grater - Also known as shredder, is a kitchen

utensil used to grate foods into fine pieces.

Chopping board - a durable board on which to

place material for cutting

Knife - a cutting instrument consisting of a sharp

blade fastened to a handle

Mixing bowl - are used for storage, working dough,

mixing dry ingredient, mixing salad,
organizing, and beating eggs.

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 SELF-CHECK 1.1-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided
before the number.

1. It serves a variety of duties in cooking egg dishes, these rugged turners are
meant to withstand contact with heated surfaces and even flames.
A. Metal Spatula C. Offset Metal Spatula
B. Rubber Spatula D. Spatula/Turner
2. Are made of various materials, such as copper, cast-iron and aluminum, and
some have a non-stick coating applied, which makes for easy cleanup.
A. Non-stick Pan C. Sauce Pan
B. Frying Pan D. Grill Pan
3. Are used for poking, stabbing and cutting soft-ish foods. They are commonly
used for eating with as well as for splitting food into smaller pieces.
A. Spoon C. Fork
B. Knife D. Bowl
4. It is used for various tasks in the kitchen, including mixing and whipping
ingredients.
A. Wire Whisk C. Fork
B. Spoon D. Ladle
5. This equipment is useful from tasting the food and sometimes is used in eating,
stirring and serving food.
A. Knife C. Whisk
B. Fork D. Spoon

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6. A tool having holes punched in it or made of crossed wires for separating solid
matter from a liquid.
A. Fork C. Knife
B. Strainer D. Whisk

7. A large tool with lots of hole for draining liquid from food.
A. Slotted Spoon C. Strainer
B. Frying Pan D. Spatula

8. A round, deep dish or basin used for food or liquid.

A. Plate C. Frying Pan
B. Spoon D. Bowl

9. A flat dish typically circular and originally created to use in serving food.
A. Bowl C. Plate
B. Ladle D. Spoon
10. A large long handled spoon with a cup-shaped bowl use for serving soup,
stew, or sauce.
A. Ladle C. Fork
B. Spoon D. Bowl

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 ANSWER KEY 1.1-1

1. Spatula/Turner

2. Non-Stick Pan

3. Fork

4. Wire Whisk

5. Spoon

6. Strainer

7. Slotted Spoon

8. Bowl

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9. Plate

10. Ladle

Information Sheet 1.2-1

Selecting Ingredients
Learning Objective:
The lesson deals with the use of required ingredients that are selected in making
Egg Dishes.

Introduction:
Eggs are usually used for poaching or for salads. However, not only eggs come in
many varieties, they can be cooked in a multitude of different ways too. Fried eggs,
scrambled eggs, omelets, poached eggs and boiled eggs are a few of the most popular
cooking methods thus highlighting their versatility. These ingredients will guide you in
making basic egg dishes.

Eggs
Use only fresh, large eggs in baking recipes. The yolks emulsify the dough, and
which all add fat, giving the crust tenderness, richness and browning. Fat found in egg
yolks also tenderizes by coating the flour proteins and then preventing them from
becoming moistened when water is added, hence preventing long, interconnecting gluten
strands from forming.

If the recipe is simply written with the word “eggs”, use large which have a volume of
about 1/4 cup each. Check the expiration date printed on the side of the carton and
discard if the date has passed. Store eggs in the coolest part of the refrigerator which is
the back of the middle shelf.

Eggs are the backbone of many dishes and contribute to its structure. Eggs also provide
steam for leavening or moisture for starch. Egg yolks add moisturizing fat and help
emulsify the batter, giving the baked good a smooth and creamy texture. The egg whites
act as strengtheners. There are substitutes for fresh eggs, but they do alter the recipe

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Ingredients in Boiling Egg

Eggs - Main ingredient in Boiling Eggs

Hard Boiled-12 minutes
Soft Boiled-6 minutes

Water - Hot water, lets you heat the egg

more slowly,
which keeps the whites from getting rubbery.

Cold water brings the temperature down

rapidly and stops the cooking process.

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Ingredients in Poaching Egg

Eggs - Main ingredient in poaching eggs

Water – the swirling water will help prevent

the white from feathering or spreading out in the
pan.

Vinegar - Adding vinegar to poaching water

makes the white firm even faster to prevent
them from dispersing in the water.

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Ingredients in Frying Egg (Sunny Side-up)

Eggs - Main ingredient in frying eggs

Salt - To add flavor to the egg

Oil/Butter - The oil can be heated to a

higher temperature and that allows you to
get the pan nice and hot to create that little
crispy edge to the egg, while butter gives the
egg a creamy finish.

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Ingredients in Frying Egg (Scrambled Egg)

Eggs - Main ingredient in scrambled egg

Salt - To add flavor to the egg

Scrambled egg is a dish made from egg

stirred, whipped or beaten together while being
gently heated typically with salt, butter and
sometimes other ingredients.

Oil/Butter - The oil can be heated to a

higher temperature and that allows you to get
the pan nice and hot to create that little crispy
edge to the egg, while butter gives the egg a
creamy finish.

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Ingredients in Frittatas

Eggs - Main ingredient in frying eggs

Onion - is a vegetable that is most widely

used cultivated species of the genius Allium.

Cheese - a food consisting of coagulated,

compressed, and usually ripened curd of
milk separated from the whey.

Spinach- a leafy green flowering plant native

to central and western Asia.

Bell pepper- is a fruit of plants in the

Grossum cultivar group of the species
Capsicum anuum.

Salt- a mineral composed

primarily of sodium chloride, a chemical compound

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belonging to the larger class of salts.
To add flavor to the egg.

SELF-CHECK 1.2-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before
the number.

1. Are the backbone of many dishes and contributed to the Culinary World.
A. Onion C. Bell Pepper
B. Egg D. Salt
2. Is a vegetable that is most widely used cultivated species of the genius Allium.
A. Egg C. Bell Pepper
B. Salt D. Onion

3. A. food consisting of coagulated, compressed, and usually ripened curd of milk

separated from the whey.
A. Cheese C. Salt
B. Spinach D. Onion
4. A leafy green flowering plant native to central and western Asia.
A. Bell Pepper C. Spinach
B. Onion D. Cheese
5. a mineral composed primarily of sodium chloride, a chemical compound belonging
to the larger class of salts. To add flavor to the egg.
A. Onion C. Spinach
B. Cheese D. Salt

6. The oil can be heated to a higher temperature and that allows you to get
the pan nice and hot to create that little crispy edge to the egg

A. Oil C. Cheese
B. Salt D. Egg

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 7. Gives the egg a creamy finish.
A. Butter C. Salt
B. Oil D. Cheese

8. A liquid that makes the egg white firm even faster to prevent them from dispersing
in the water.

A. Butter C. Vinegar
B. Oil D. Salt

9. In poaching, what liquid ingredient will help prevent the egg white from feathering or
spreading out in the pan.
A. Water C. Salt
B. Oil D. Vinegar

10. Is a dish made from egg stirred, whipped or beaten together while being gently
heated typically with salt, butter and sometimes other ingredients.
A. Poached Egg C. Boiled Egg
B. Frittata D. Scrambled Egg

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 ANSWER KEY 1.2-1

1. Egg
2. Onion
3. Cheese
4. Spinach
5. Salt
6. Oil
7. Butter
8. Vinegar
9. Water
10. Scrambled egg

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 Information sheet 1.3-1
Mastering thawing
Learning outcomes:
The lesson deals with the use of required mastering thawing that are selected in
making Egg Dishes.

Introduction:
Eggs are a great staple food to have on hand because they’re easy to turn into a
meal, are essential in many recipes and most importantly they’re nutritious and delicious

Characteristic of a good Egg

 Shell – Clean of all chicken dirt, be good shape and cracks.
 Egg yolk – No blood spots, film and translucent, should sit central in the egg white
 Egg white – Thick, gelatinous and sit high, flat and runny indicates that it is an
older egg
 Smell – Should not smell off when cracked; fresh egg will keep at from
temperature for at least 7 days but in warmer climates, it is not so long.
 Air cell – Should be small, this is hard to see but it can be use if you are
suspicious if the supplier is trying to give you old eggs.
 Kept dry
 Cracked eggs should be used immediately

Boiled egg - Place eggs in a saucepan or pot and cover with

cold water. Put pan over high heat and bring water to a rolling
boil. Remove pan from heat and cover. Drain eggs immediately
and put in a bowl filled with water and ice cubes.

Poached egg - Crack your egg into a bowl or onto a saucer.

Bring a pan of water filled at least 5cm deep to a simmer.
Tip the egg into the pan. Cook for 2 minutes then turn off
the heat and leave the pan for 8-10 minutes.

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Lift the egg out with a slotted spoon and drain
it on kitchen paper.

Fried egg (sunny side-up) - Crack an egg into

a small ramekin and slowly add it to the skillet; repeat
with the other egg, adding it to the other side of the
skillet.
Cover with a tight lid and cook, uninterrupted,
until the whites are completely set but the yolks are still
runny, 2 to 2 1/2 minutes.

Scrambled egg - Beat It. Beat your eggs until

they're completely blended. Next, heat a nonstick skillet
over a medium-low flame and toss in a pat of butter.
Make sure the butter coats the pan. Add the Eggs

Frittata -heat the oven. Arrange a rack in the middle

of the oven and heat to 400°F. Whisk the eggs and
cream together. Sauté the vegetables Wilt the spinach
with the salt Add the cheese. Pour the egg mixture into
the skillet. Bake the frittata for 8 to 10 minutes

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Omelet

Beat eggs, water, salt and pepper in small bowl until blended.

Heat butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot.
Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.
Gently push cooked portions from edges toward the
center with inverted turner so that uncooked eggs
can reach the hot pan surface. Continue cooking,
tilting pan and gently moving cooked portions as
needed. When top surface of eggs is thickened and
no visible liquid egg remains, place filling on one
side of the omelet. 
Fold omelet in half with turner. With a quick flip of
the wrist, turn pan and invert or slide omelet onto
plate. Serve immediately.

Quiche

Heat oven to 375°F. Spread cheese evenly

in bottom of piecrust. Top with filling in an even
layer. Beat eggs, milk, salt and thyme in medium
bowl until blended.
Carefully Pour over filling in piecrust.
Bake in center of 375°F oven until center is
almost set but jiggles slightly when dish is gently
shaken and knife inserted near center comes out
clean, 30 to 40 minutes. Let stand 5 minutes. Cut
into wedges.

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Shakshuka

Line a sheet tray with foil. Heat broiler to high. Peel husks away from

tomatillos, rinse them, and Place them on tray. Char them under the broiler,
turning as necessary to get an even char (about 15-20 minutes). Remove from oven and
let cool slightly. Reduce oven to 375º F. Quarter tomatillos, and Add to blender with
cilantro, cumin and paprika.  Blend while slowly drizzling in olive oil,
until tomatillo sauce is smooth. Set aside heat tablespoon of oil in a large skillet over
medium-high heat, then add onion, half the salt and garlic to sweat. add spinach, a
handful at a time, and toss to combine and wilt spinach, about 2-3 minutes.
lower heat, pour tomatillo sauce over the spinach mixture, and stir to
combine. Bring sauce to a simmer and allow to thicken, about 3 minutes.
Create evenly spaced hollows with the back of a spoon. Crack eggs into these
spots. Season eggs with remaining salt and pepper. Transfer skillet to the oven,
and Bake at 375º F until egg whites are set, about 7-9 minutes.
remove skillet from oven. Crumble feta over top, garnish with more cilantro sprigs,
and serve with crusty bread.

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 SELF-CHECK 1.3-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before
the number.

1. Has been put in a pan over a high heat and was bring to a rolling boil.
A. Boiled egg C. Poached egg
B. Frittata D. Scrambled egg
2. Has been beaten until they’re completely blended then fried in a frying pan.
A. Frittata C. Poached egg
B. Boiled egg D. Scrambled egg
3. A type of egg dish that has been whisk together with vegetables such as onions and
spinach.
A. Frittata C. Boiled egg
B. Scrambled egg D. Poached egg

4. A type of an egg dish crack into a ramekin then slowly added into a frying pan.
A. Boiled egg C. Scrambled egg
B. poached egg D. Fried egg (sunny side-up)

5. An egg dish that is dropped in a swirling hot water.

A. Boiled egg C. Poached egg
B. Scrambled egg D. Frittata

6. An egg dish that is beaten mixed with water, salt and pepper in small bowl until
blended.
A. Quiche C. Boiled Egg
B. Poached Egg D. Omelet

7. An egg dish that is baked and has quarter tomatillos, cilantro, cumin and
paprika. Blended slowly with olive oil.
A. Poached Egg C. Quiche

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 B. Shakshuka D. Omelet

8. An egg dish that has crust and is baked in center for over 375°F for 30 to 40
minutes. 

A. Scrambled Egg C. Shakshuka

B. Omelet D. Quiche

9. Characteristics of a good Egg Dishes

A. Clean of all chicken dirt, be good shape and cracks.

B. Has blood spots
C. Is not film and translucent
D. The egg white is not thick and gelatinous

10. Are a great staple food to have on hand because they’re easy to turn into a meal,
are essential in many recipes and most importantly they’re nutritious and delicious.

A. Egg Shells
B. Egg Whites
C. Egg Yolk
D. Eggs

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 ANSWER KEY 1.3-1

1. Boiled Egg

2. Scrambled egg

3. Frittata

4. Fried Egg (Sunny side-up)

5. Poached Egg

6. Omelet

7. Shakshuka

8. Quiche

9. Clean of all chicken dirt, be good shape and cracks.

10. Eggs

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 Information sheet 2.1-1
Prepare and Cook Variety of Egg Dishes
Learning Objective:
The lesson deals on how to prepare and cook variety of egg dishes.

Introduction:
Eggs are usually used for poaching or for salads. However, not only eggs come in
many varieties, they can be cooked in a multitude of different ways too. Fried eggs,
scrambled eggs, omelets, poached eggs and boiled eggs are a few of the most popular
cooking methods thus highlighting their versatility. These ingredients will guide you in
making basic egg dishes.

Eggs
Use only fresh, large eggs in baking recipes. The yolks emulsify the dough, and
which all add fat, giving the crust tenderness, richness and browning. Fat found in egg
yolks also tenderizes by coating the flour proteins and then preventing them from
becoming moistened when water is added, hence preventing long, interconnecting gluten
strands from forming.

If the recipe is simply written with the word “eggs”, use large which have a volume of
about 1/4 cup each. Check the expiration date printed on the side of the carton and
discard if the date has passed. Store eggs in the coolest part of the refrigerator which is
the back of the middle shelf.
Eggs are the backbone of many dishes and contribute to its structure. Eggs also
provide steam for leavening or moisture for starch. Egg yolks add moisturizing fat and
help emulsify the batter, giving the baked good a smooth and creamy texture. The egg
whites act as strengtheners. There are substitutes for fresh eggs, but they do alter the
recipe.

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Procedure and Ingredients for Boiling Egg

Place eggs in a saucepan or pot and cover with

warm water. Put pan over high heat and bring water
to a rolling boil.
Remove pan from heat and cover with cold water.
Drain eggs immediately and put in a bowl filled with
water and ice cubes.

Eggs- Main ingredient in Boiling Eggs

Hard Boiled-12 minutes
Soft Boiled-6 minutes

Water- Hot water, lets you heat the egg more

slowly,
which keeps the whites from getting rubbery.

Cold water brings the temperature down rapidly

and stops the cooking process.

Procedure and Ingredients for Poaching Egg

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 Poaching is a low-temperature, moist-heat cooking method from
140-190°F/60-88°C suitable for delicate, lean proteins, like fish, shellfish, poultry breasts,
eggs and beef or pork tenderloin. There are three basic methods for poaching; shallow,
submerge, or deep-poaching.

Eggs - Main ingredient in poaching eggs

Water – the swirling water will help prevent

the white from feathering or spreading out in the
pan.

Vinegar- Adding vinegar to poaching water

makes the white firm even faster to prevent
them from dispersing in the water.

Procedure and Ingredients for Frying Egg (Sunny Side-up)

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 The cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan
over a fire or as so-called deep fat frying, in which the food is completely immersed in a
deeper vessel of hot oil.

Eggs - Main ingredient in frying eggs

Salt - To add flavor to the egg

Oil/Butter - The oil can be heated to a higher

temperature and that allows you to get the
pan nice and hot to create that little crispy edge
to the egg, while butter gives the egg a creamy
finish.

Procedure and Ingredients for Frying Egg (Scrambled Egg)

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 Same as the sunny side-up, the cooking of food in hot fats or oils, usually done
with a shallow oil bath in a pan over a fire or as so-called deep fat frying, in which
the food is completely immersed in a deeper vessel of hot oil.

Eggs - Main ingredient in scrambled egg

Salt - To add flavor to the egg

Scrambled egg is a dish made from egg stirred,
whipped or beaten together while being gently
heated typically with salt, butter and sometimes
other ingredients.

Oil/Butter - The oil can be heated to a higher

temperature and that allows you to get the
pan nice and hot to create that little crispy edge
to the egg, while butter gives the egg a creamy finish.

Procedure and Ingredients for Frittatas

Frittata is cooked for 25 minutes then finish it in the oven for at least 8 to 10
minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut,

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bake for another few minutes; if the eggs are set, pull the frittata from the oven.For a
browned, crispy top, run the frittata under the broiler for a minute or two at the end of
cooking.

Eggs - Main ingredient in frying eggs Onion - is a vegetable that is most widely
used cultivated species of the genius Allium.

Cheese - a food consisting of coagulated,

compressed, and usually ripened curd of
milk separated from the whey.

Spinach - a leafy green flowering plant native

to central and western Asia.

Bell pepper - is a fruit of plants in the

Grossum cultivar group of the species
Capsicum anum.

Salt - a mineral composed

primarily of sodium chloride, a chemical compound
belonging to the larger class of salts.
To add flavor to the egg.
Procedure and Ingredients for Omelet
Beat eggs, water, salt and pepper in small bowl until blended. Heat butter in 7 to
10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat
bottom. Pour in egg mixture. Mixture should set immediately at edges. Gently
push cooked portions from edges toward the center with inverted turner so that uncooked
eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving

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cooked portions as needed. When top surface of eggs is thickened and no visible liquid
egg remains, place filling on one side of the omelet.  Fold omelet in half with turner. With
a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately.

Eggs – Main ingredient for omelet

Salt - To add flavor to the egg

Oil/Butter - The oil can be heated to a higher

temperature and that allows you to get the
pan nice and hot to create that little crispy edge
to the egg, while butter gives the egg a creamy
finish.

Procedure and ingredients for Quiche

Heat oven to 375°F. Spread cheese evenly in bottom of piecrust. Top with filling
in an even layer. Beat eggs, milk, salt and thyme in medium bowl until blended.
Carefully Pour over filling in piecrust. Bake in center of 375°F oven until center is almost
set but jiggles slightly when dish is gently shaken and knife inserted near center comes
out clean, 30 to 40 minutes. Let stand 5 minutes. Cut into wedges.

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Eggs – main ingredients for Quiche

Salt – To add flavor to the egg

Thyme - is the herb (dried aerial parts) of some

members of the genus Thymus of aromatic
perennial evergreen herbs in the mint family
Lamiaceae.

Oil/Butter - The oil can be heated to a higher

temperature and that allows you to get the
pan nice and hot to create that little crispy edge
to the egg, while butter gives the egg a creamy
finish.
Procedure and Ingredients for Shakshuka

Line a sheet tray with foil. Heat broiler to high.  Peel husks away from

tomatillos, rinse them, and place them on tray. Char them under the broiler,
turning as necessary to get an even char (About 15-20 minutes). Remove from oven and
let cool slightly. Reduce oven to 375º F. Quarter tomatillos, and add to blender with
cilantro, cumin and paprika. Blend while slowly drizzling in olive oil, until tomatillo sauce

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is smooth. Set aside heat tablespoon of oil in a large skillet over medium-high heat,
then add onion, half the salt and garlic to sweat. add spinach, a handful at a time,
and toss to combine and wilt spinach, about 2-3 minutes. lower heat, pour tomatillo
sauce over the spinach mixture, and stir to combine. Bring sauce to a simmer and allow
to thicken, about 3 minutes. Create evenly spaced hollows with the back of a
spoon. Crack eggs into these spots. Season eggs with remaining salt and
pepper. Transfer skillet to the oven, and bake at 375º F until egg whites are set, about 7-
9 minutes. remove skillet from oven. Crumble feta over top, garnish with more cilantro
sprigs, and serve with crusty bread.

Eggs – Main Ingredients for Shakshuka

Olive Oil - The oil can be heated to a higher

temperature and that allows you to get the
pan nice and hot to create that little crispy edge
to the egg, while butter gives the egg a creamy finish.

Salt - To add flavor to the egg

Cilantro - has delicate, lacy green leaves, resembling

flat leaf parsley. It has a pungent, complex, citrusy flavor
.

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Cumin - is a spice made from the dried seed of a plant
known as
Cuminum cyminum, which is a member of the parsley family.

Paprika - is a spice made from dried and ground red

peppers

SELF-CHECK 2.1-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before
the number.

1. Are the backbone of many dishes and contributed to the Culinary World.

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 A. Onion C. Bell Pepper
B. Egg D. Salt
2. Is a vegetable that is most widely used cultivated species of the genius Allium.
A. Egg C. Bell Pepper
B. Salt D. Onion
3. A. food consisting of coagulated, compressed, and usually ripened curd of milk
separated from the whey.
A. Cheese C. Salt
B. Spinach D. Onion
4. A leafy green flowering plant native to central and western Asia.
A. Bell Pepper C. Spinach
B. Onion D. Cheese
5. a mineral composed primarily of sodium chloride, a chemical compound belonging
to the larger class of salts, and to add flavor to the egg.
A. Onion C. Spinach
B. Cheese D. Salt

6. The oil can be heated to a higher temperature and that allows you to get the pan
nice and hot to create that little crispy edge to the egg

A. Oil C. Cheese
B. Salt D. Egg
7. Gives the egg a creamy finish.
A. Butter C. Salt
B. Oil D. Cheese

8. A liquid that makes the egg white firm even faster to prevent them from dispersing
in the water.

A. Butter C. Vinegar
B. Oil D. Salt

9. In poaching, what liquid ingredient will help prevent the egg white from feathering or
spreading out in the pan.
A. Water C. Salt

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 B. Oil D. Vinegar

10. Is a dish made from egg stirred, whipped or beaten together while being gently
heated typically with salt, butter and sometimes other ingredients.
A. Poached Egg C. Boiled Egg
B. Frittata D. Scrambled Egg

ANSWER KEY 2.1-1

1. Egg

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2. Onion

3. Cheese

4. Spinach

5. Salt

6. Oil

7. Butter

8. Vinegar

9. Water

10. Scrambled egg

JOB SHEET 2.1-3A

Title: Preparing Egg Dishes (Boiling)

Performance Objective:
Given the necessary tool, materials, and equipment you need to prepare Egg
Dishes. You are given 1.5 hours and must able to prepare egg dishes.
Supplies/Materials :
 2 Eggs
 3 cups Hot Water
 3 cups Cold Water

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Tools/Equipment
Stove
Sauce Pan
Bowls
Strainer
Spoon
Fork
Plate
Face Mask
Face Shield
Gloves
Steps/Procedure
1. Gather tools, methods and equipment.
2. Wear complete cooking outfit.
3. Remove all jewelries.
4. Wear Face shield, gloves and face mask
5. Wash hands before going to work.
6. Prepare the sauce pan with warm water and open the stove.
7. Put the eggs into the warm water.
8. Bring the water into a boiling point
Note: 12 Minutes for Hard Boiled egg and 6 Minutes for Soft Boiled egg
9. After boiling, put the eggs into a cold water to stop from further cooking.
10. After 2 minutes, Peel the Eggs.
11. Serve it with spoon and fork
12. Clean tools and equipment after using.
13. Return tools and equipment into proper place.
Assessment Method:
Direct Observation, Performance Criteria Checklist

Performance Criteria Checklist 2.1-3A

Performance Criteria
Did I? Yes No

1. Gather tools, methods and equipment.

2. Wear complete cooking outfit.

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 3. Remove all jewelries.
4. Wear Face Shield, gloves, Face mask
5. Wash hands before going to work
6. Prepare the sauce pan with warm water and open the stove
7. Put the eggs into the warm water.

8. Bring the water into a boiling point

Note: 12 Minutes for Hard Boiled egg
6 Minutes for Soft Boiled egg
9. After boiling, put the eggs into a cold water to stop from further
cooking.
10. After 2 minutes, Peel the egg shells.
11. Serve it with spoon and fork
12. Clean tools and equipment after using.
13. Return tools and equipment into proper place

Comments/Suggestions:

Trainer: ____________________________________________________
Date: ____________

JOB SHEET 2.1-3B

Title: Preparing Egg Dishes (Poaching) Poached Egg

Performance Objective:
Given the necessary tool, materials, and equipment you need to prepare Egg
Dishes. You are given 1.5 hours and must able to prepare egg dishes.

Supplies/Materials :

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  2 eggs
 Water
 Vinegar
Tools/Equipment

Stove
Sauce Pan
Bowls
Slotted Spoon
Spoon
Fork
Strainer
Wire whisks
Spatula
Plate
Face Mask
Face Shield
Gloves
Steps/Procedure

1. Gather tools, methods and equipment.

2. Wear complete cooking outfit.
3. Remove all jewelries.
4.Wear Face shield, gloves and face mask
5. Wash hands before going to work.
6. Prepare the sauce pan with water, turn on the stove.
7.Crack the egg and put it into a bowl to make sure that there are no egg shells
8.Pour 2 tablespoons of vinegar into the sauce pan
9.Wait for the water to simmer
10.Swirl the water with a whisk
11. Drop the egg carefully

12. Wait for 2 minutes until the egg whites are formed
13. Use the slotted spoon to pick up the poached egg.
14. Serve it with spoon and fork
15. Clean tools and equipment after using.
16. Return tools and equipment into proper place
Assessment Method:
Direct Observation, Performance Criteria Checklist

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 Performance Criteria Checklist 2.1-3B

Performance Criteria
Did I? Yes No

1. Gather tools, methods and equipment.

2. Wear complete cooking outfit.

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 3. Remove all jewelries.
4. Wear Face Shield, gloves and face mask
5. Wash hands before going to work.
6. Prepare the sauce pan with water, turn on the stove.
7. Crack the egg and put it into a bowl to make sure that there are no egg
shells
8. Pour 2 tablespoons of vinegar into the sauce pan
9. Wait for the water to simmer
10. Swirl the water with a whisk
11. Drop the egg carefully
12. Wait for 2 minutes until the egg whites are formed
13. Use the slotted spoon to pick up the poached egg.
14. Serve it with spoon and fork
15. Clean tools and equipment after using.
16. Return tools and equipment into proper place

Comments/Suggestions:

Trainer: ____________________________________________________
Date: ____________

JOB SHEET 2.1-3C

Title: Preparing Egg Dishes (Frying) Sunny Side-up

Performance Objective:
Given the necessary tool, materials, and equipment you need to prepare Egg
Dishes. You are given 1.5 hours and must able to prepare egg dishes.
Supplies/Materials :
 2 Eggs
 Salt
 Oil/Butter

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Tools/Equipment
Stove
Frying Pan
Bowls
Rubber Spatula
Plate
Spoon
Fork
Face Mask
Face Shield
Gloves
Steps/Procedure
1. Gather tools, methods and equipment.
2. Wear complete cooking outfit.
3. Remove all jewelries.
4. Wear Face shield, gloves and face mask
5. Wash hands before going to work.
6. Open the stove to heat the pan
7. Crack the egg and put it into a bowl to make sure that there are no egg shells
8. Put a 1 table spoon of oil into the pan, spread it with spatula.
9. Make sure the oil is hot before putting the egg.
10. Cook the egg until the egg white is set and flip it to make sure the egg is fully
cooked, before serving.
10. Serve the Fried egg with a spoon and fork
11. Clean tools and equipment after using.
12. Return tools and equipment into proper place.
Assessment Method:
Direct Observation, Performance Criteria Checklist

Performance Criteria Checklist 2.1-3C

Performance Criteria
Did I? Yes No
1. Gather tools, methods and equipment.
2. Wear complete cooking outfit.
3. Remove all jewelries.
4. Wear Face shield, gloves and face mask

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 5. Wash hands before going to work.
6. Open the stove to heat the pan
7. Crack the egg and put it into a bowl to make sure that there are no
egg shells
8. Put a 1 table spoon of oil into the pan, spread it with spatula.
9. Make sure the oil is hot before putting the egg.
10. Cook the egg until the egg white is set and flip it to make sure the
egg is fully cooked, before serving.
10. Serve the Fried egg with the a spoon and fork
11. Clean tools and equipment after using.
12. Return tools and equipment into proper place.

Comments/Suggestions:

Trainer: ____________________________________________________
Date: ____________

JOB SHEET 2.1-3D

Title:Preparing Egg Dishes (Frittata)

Performance Objective:
Given the necessary tool, materials, and equipment you need to prepare Egg
Dishes. You are given 1.5 hours and must able to prepare egg dishes.
Supplies/Materials :

 4 Eggs
 Salt

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  Cheese
 Oil/Butter
 Spinach
 Onion
 Bell Pepper
Tools/Equipment

Stove
Frying Pan
Bowls
Spatula/Turner
Plate
Spoon
Fork
Whisk
Face Shield
Face Mask
Gloves
Steps/Procedure

1. Gather tools, methods and equipment.

2. Wear complete cooking outfit.
3. Remove all jewelries.
4. Wash hands before going to work.
5. Wear Face shield, gloves and face mask
6. Cut the Onions, Spinach, Bell pepper. Set Aside
7. Open the stove, Heat the Pan
8. Sauté the Vegetables, set aside
9. Crack 4 Eggs into a Bowl, Whisk until the yolk and the egg whites completely
combined

10. At the same pan fry the eggs and mixed the vegetable
11. put the cheese
12. add the salt
13. Serve in a plate with fork and spoon
14. Clean tools and equipment after using.
15. Return tools and equipment into proper place.

Assessment Method:
Direct Observation, Performance Criteria Checklist

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 Performance Criteria Checklist 2.1-3D

Performance Criteria
Did I? Yes No
1. Gather tools, methods and equipment.
2. Wear complete cooking outfit.
3. Remove all jewelries.
4. Wash hands before going to work.

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 5. Wear Face shield, gloves and face mask
6. Cut the Onions, Spinach, Bell pepper. Set Aside
7. Open the stove, Heat the Pan
8. Sauté the Vegetables, set aside
9.Crack 4 Eggs into a Bowl, Whisk until the yolk and the egg whites
completely combined
10. At the same pan fry the eggs and mixed the vegetable
11. put the cheese
12. add the salt
13. Serve in a plate with fork and spoon
14. Clean tools and equipment after using.
15. Return tools and equipment into proper place..

Comments/Suggestions:

Trainer: ____________________________________________________
Date: ____________

JOB SHEET 2.1-3E

Title: Preparing Egg Dishes (Frying) Scrambled Eggs

Performance Objective:
Given the necessary tool, materials, and equipment you need to prepare Egg
Dishes. You are given 1.5 hours and must able to prepare egg dishes.
Supplies/Materials :
 3 Eggs
 Salt
 Oil/Butter
Tools/Equipment

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 Stove
Frying Pan
Spatula
Plate
Spoon
Fork
Face Shield
Face Mask
Gloves
Steps/Procedure
1. Gather tools, methods and equipment.
2. Wear complete cooking outfit.
3. Remove all jewelries.
4. Wash hands before going to work.
5. Wear Face shield, Gloves and face mask
6. Open the stove, heat the pan.
7. Put oil in the pan.
8. Crack the Egg into a bowl.
9. Whisk the Egg.
10. Put salt into the Egg.
11. Fry the Egg in the pan, until cook.
12. Serve in a plate with spoon and fork.
13. Clean tools and equipment after using.
14. Return tools and equipment into proper place.

Assessment Method:
Direct Observation, Performance Criteria Checklist

Performance Criteria Checklist 2.1-3E

Performance Criteria
Did I? Yes No

1. Wear complete cooking outfit.

2. Remove all jewelries.

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3. Wash hands before going to work.
4. Wash hands before going to work.
5. Wear Face shield, Gloves and face mask
6. Open the stove, heat the pan.
7. Put oil in the pan.
8. Crack the Egg into a bowl.
9. Whisk the Egg.
10. Put salt into the Egg.
11. Fry the Egg in the pan, until cook.
12. Serve in a plate with spoon and fork.
13. Clean tools and equipment after using.
14. Return tools and equipment into proper place.

Comments/Suggestions:

Trainer: ____________________________________________________
Date: ____________

Information sheet 2.2-1

Suitable Seasonings
Learning Objective:
The lesson deals with the use of seasoning that are selected in making Egg
Dishes.

Introduction:
The best seasoning for scrambled eggs truly depends on your tastes but almost
anything goes. Fresh herbs impart a garden flavor to an egg.

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Tarragon is a strong spice and can be overpowering if you use too much. Eggs are
one of the best dishes in which to use tarragon and it can be added to any egg dish. Try
incorporating a hint of tarragon to a Hollandaise sauce for a delicious egg dish.

Chervil is a spice that tastes like a mix of anise and parsley. Using chervil in an omelet
or frittata will have people wondering what that yummy taste is without the spice
overpowering the egg dish. You can even toss a bit of chervil in with an egg scramble.
The spice can help enhance other, more subtle spices as well.

Basil also called great basil, is a culinary herb of the family Lamiaceae. It exists, each
of which work well in different recipes. Try a simple frittata with a bit of basil for breakfast,
the basil will provide all the flavor you need. Basil is also used in pesto and a scrambled
egg sandwich with a little pesto is very tasty.

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Thyme is similar to basil in that it works well with a number of egg dishes. It is the herb
of some members of the genus Thymus of aromatic perennial evergreen herbs in the
mint family Lamiaceae.Thyme also enhances the flavor of cooked vegetables, such as
asparagus, mushrooms, onions and peppers, all of which pair nicely with an omelet or
frittata.

Cumin can add subtle spice to an egg dish. It’s a semi-hot spice, though nowhere near
the level of a chili powder and packs quite a bit of flavor. Add a hint of cumin to a quiche
or omelet for a burst of flavor.

Dill The dill adds a pop of fresh flavor

that pairs well with eggs and you don’t need a lot of other ingredients in your egg dish
when you use dill. Sometimes it is use in other eggs salads

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Chili powder packs a good deal of heat so only use it if you want a spicy egg dish
and even then, use it sparingly. Adding a dash of chili powder to deviled eggs or a spicy
omelet can liven up a simple egg dish.

Paprika balances well

with the deviled egg mixture. Try sprinkling a little paprika on an egg scramble or in a
quiche. It is a spice made from dried and ground red peppers.

Pepper or
black peppe r is the dried
unripe fruit grown in the plant called piper nigrum. It's pungent smell, peppery/hot taste
and health friendly properties make pepper a favorite spice all over the world and it is
commonly used in all cuisines.

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Salt - a mineral composed primarily of sodium chloride, a chemical compound
belonging to the larger class of salts. To add flavor to the egg.

SELF-CHECK 2.2-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before
the number.

1. It adds a pop of fresh flavor that pairs well with eggs and you don’t need a lot of
other ingredients in your egg dish when you use it.
A. Dill C. Pepper
B. Salt D. Tarragon

2. is a strong spice and can be overpowering if you use too much.

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 A. Dill C. Tarragon
B. Cumin D. Basil

3. A type of spice you can use to add a little bit of heat in your egg dish
A. Pepper C. Dill
B. Tarragon D. Basil
4. Can add subtle spice to an egg dish.
A. Pepper C. Basil
B. Cumin D. Dill
5. A mineral composed primarily of sodium chloride.
A. Basil C. Dill
B. Pepper D. Salt

6. Packs a good deal of heat so only use it if you want a spicy egg dish and even
then, use it sparingly.
A. Chili Powder C. Dill
B. Pepper D. Salt

7. Is a spice that tastes like a mix of anise and parsley.

A. Chervil C. Dill
B. Pepper D. Basil
8. Is a culinary herb of the family Lamiaceae?
A. Chervil C. Thyme
B. Dill D. Basil
9.  It is the herb of some members of the genus Thymus of aromatic perennial
evergreen herbs in the mint family Lamiaceae. It is similar to basil
A. Pepper C. Thyme
B. Cumin D. Salt
10.  It is a spice made from dried and ground red peppers.
A. Pepper C. Thyme
B. Paprika D. Salt

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 ANSWER KEY 2.2-1

1. Dill

2. Tarragon

3. Pepper

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4. Cumin

5. Salt

6. Chili Powder

7. Chervil

8. Basil

9. Thyme

10. Paprika

Information sheet 2.3-1

Work Place and Safety
Procedure
Learning Objective:
The lesson deals on finding a work place and safety procedure in making variety
of egg dishes.

Introduction:

By doing things right, you and your co-workers will commit yourselves to safety on
the job and everyone will benefit. Accidents occur in many ways but most often can be
traced back to one of two basic factors: ignorance or carelessness. You must always be
concerned with your own safety and with the safety of others around you.

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Work Place

The ideal workplace kitchen should promote the overall wellness of

your employees. You can accomplish this by creating an environment that allows
employees to relax, both physically and mentally.

Layout – the way in which the parts of something are arranged or laid out. If you are
able to alter the layout of your office kitchen, try to make it open and centrally located,
making it easily accessible to all employees.

Lighting – equipment in a home, workplace, studio, theater, or street for producing

light. Design the space to be expansive, airy and bright to create a refreshing and
uplifting atmosphere that reduces stress.

Cleanliness – The state or quality of being clean or being kept clean. It is essential to
offer supplies and tools to help employees clean up after themselves. Dirty dishes and
leftover food scraps attract vermin and pose a health hazard.

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 Design your kitchen to maximize productivity. Including the following furniture
pieces and products in your work cafe will allow your employees to work more effectively
and happily.

Suitable Seating - Equip your space with seating options that allow employees to
get comfy and swap ideas with their coworkers. Tables and chairs that can easily be
moved around and arranged allow employees to collaborate with each other in an
informal environment.

Technology – the application of scientific knowledge for practical purposes,

especially in industry. Since you want to encourage employees to use this new space as
an area for work and collaboration, as well as relaxation, make sure there are multiple
outlets or charging stations that they can plug their laptops or devices into.

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Healthy Snack Station – Look to provide areas for employees to prepare
healthy snacks. When kitchen facilities are limited, employees often resort to eating
prepared, highly processed snacks like chips, chocolate bars or candy. 

Safety Procedure

The following is a general list of safety precautions you must observe in any work
area:

 Don’t fool around. “Horseplay” is one of the biggest

causes of injuries on the job and it may be grounds for
dismissal.

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 Never work while under the influence of
drugs or alcohol, as you are a hazard to yourself and your co-workers.

 Pay particular attention to moving objects, such as equipment, dollies, mixers,

and slicers.

 Walk inside the kitchen, do not run, in the work

areas.

 Stay completely alert on the job.

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  Avoid back strain by lifting properly.

Cooking is considered a fairly safe occupation, but hazards certainly do exist, not
only in food preparation but in other related tasks as well. The most common accidents in
the kitchen are cuts, burns, falls, and strains. All of these accidents happen when
extreme carelessness or general horseplay is present. Carelessness and horseplay can
be neither justified nor allowed in the commercial kitchen.

Cuts

Cuts are all too common in commercial kitchens because knives and other cutting
implements are constantly in use. These cuts, and the seriousness of the cuts, however,
can be held to a minimum by using ordinary good sense, by paying attention to the
proper safety rules, and by practicing proper cutting procedures. Once the skill of using a
knife is developed, accidental cuts should not occur very often. However, when and if
they do occur, they should be treated properly and without delay. If infection sets in, it
can result in more serious consequences and the loss of many working hours.
Remember: preventive care is always cheaper than injury treatment!

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Burns

Two types of burns occur in the commercial kitchen: minor and serious. Minor
burns are usually a result of wet or damp towels used to handle hot pots and pans, or
from bumping an exposed area of your arm against a hot surface like and oven rack.
More serious burns occur when grease is splashed, when steam escapes or is released
too quickly, or when gas is turned on or released unknowingly. Burns are generally more
painful than cuts, and they certainly take more time to heal. If the burn is severe enough
to cause a blister, it should be treated promptly by trained medical personnel.

Falls

Falls can cause some of the most serious injuries in the commercial kitchen. They may
disable or incapacitate a person for life. Falls are caused by extreme carelessness, wet
floors and aisles, spilled food or grease, and by torn mats or warped floor boards.

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Strains

Strains may not be as serious as other types of injuries, but they are painful and can
result in the loss of many working hours. They are caused by carrying loads that are too
heavy and by improper lifting practices. Most strains do not require medical attention, but
they do require time and care to heal properly.

SELF-CHECK 2.3-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before
the number.

1. Is one of the biggest causes of injuries on the job and it may be grounds for
dismissal.

A. Horseplay C. Walk
B. Run D. Dance

2. Are all too common in commercial kitchens because knives and other cutting
implements are constantly in use
A. Burn C. Falls
B. Cuts D. Strains

3. Are generally more painful than cuts, and they certainly take more time to heal.

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 A. Falls C. Cuts
B. Strains D. Burns

4. Can cause some of the most serious injuries in the commercial kitchen.
A. Falls C. Burn
B. Strains D. Cuts

5. May not be as serious as other types of injuries, but they are painful and can result
in the loss of many working hours.
A. Falls C. Burn
B. Strains D. Cuts

6. The way in which the parts of something are arranged or laid out.
A. Layout C. Cleanliness
B. Lighting D. Technology

7. Equipment in a home, workplace, studio, theater, or street for producing light.

A. Layout C. Cleanliness
B. Lighting D. Technology

8. The state or quality of being clean or being kept clean.

A. Layout C. Cleanliness
B. Lighting D. Technology

9. The application of scientific knowledge for practical purposes, especially in

industry.
A. Layout C. Cleanliness
B. Lighting D. Technology
10. Is a unique countertop display filled with delicious healthy snacks.
A. Layout C. Cleanliness
B. Lighting D. Healthy Snack Station

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 ANSWER KEY 2.3-1

1. Horseplay

2. Cuts

3. Burns

4. Falls

5. Strains

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6. Layout

7. Lighting

8. Cleanliness

9. Technology

10. Healthy Snack Station

Information sheet 3.1-1

Presenting Egg Dishes

Learning Objective:
The lesson deals on how to present variety of egg dishes.

Introduction:
Wash hands, utensils, equipment, and work surfaces with hot, soapy water before
and after they come in contact with raw eggs and raw egg-containing foods. To ensure
food safety, whole eggs should be cooked until the white and yolk are firm. Egg-
containing dishes, including quiches and casseroles, should be cooked to an internal
temperature of 160° F. Scrambled eggs need to be cooked until firm throughout with no
visible liquid egg remaining. Egg white coagulates between 144° F and 149° F and the
yolk between 149° F and 158° F. Therefore, it is not necessary to cook eggs until rubbery
in order to kill any bacteria that may be present.

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 Cook eggs until both the yolk and the white are firm. Scrambled eggs should not
be runny.

Casseroles and other dishes containing eggs should be cooked to 160° F. Use a
food thermometer to be sure.

For recipes that call for eggs that are

raw or undercooked when the dish is served — like Caesar salad dressing and
homemade ice cream — use either shell eggs that have been treated to
destroy Salmonella, by pasteurization or another approved method, or pasteurized egg
products.

A good rule of thumb is that whole eggs should be cooked until the white and yolk
are completely coagulated (set).

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 Cook scrambled eggs in small batches no larger than 3 quarts according to rate
of service, until firm throughout and there is no visible liquid egg remaining.

Pooling eggs, the practice of breaking

large quantities of eggs together and holding before or after cooking, greatly increases
the risk of bacterial growth and contamination.

Never leave egg or egg-containing dishes at room temperature more than one
hour including preparation and service time.

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Always cook eggs and egg dishes before placing on steam table.

Do not combine eggs that have

been held in a steam table pan with a fresh batch of eggs. Always use a fresh steam
table pan.

Do not add raw egg mixture to a batch of cooked scrambled eggs held on a
steam table.

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Different techniques in presenting egg dishes attractively

Scrambled egg and bun on a plate with cereal.

Boiled eggs on white plate with garnish.

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 Scrambled egg with herbs.

Fried egg with bacon and toasted bread.

Egg in a sandwich.

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 SELF-CHECK 3.1-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before
the number.

1. An egg dish that compliments with a lot of herbs.

A. Scrambled egg C. Boiled egg

B. Poached egg D. Frittata

2. This egg dish is the perfect for the Caesar salad.

A. Poached egg C. Frittata
B. Boiled egg D. Fried egg (Sunny side-up)

3. An egg dish that is usually used for sandwiches.

A. Fried egg (Sunny side-up) C. Boiled egg
B. Frittata D. Poached egg

4. What is the main reason why we cook our egg?

A. Salmonella C. For texture
B. For flavor D. For smell

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 5. How many degrees should we cook the eggs to avoid the salmonella?
A. 160° C. 260°
B. 200° D. 69°

6. To ensure food safety, whole eggs should be cooked until the white and yolk are
___.
A. runny C. soft
B. yellow D. firm
7. Scrambled eggs should _____.
A. be runny C. be yellow
B. not be runny D. soft

8. Never leave egg or egg-containing dishes _____ more than one hour including
preparation and service time.

A. at the freezer C. at room temperature

B. at the chiller D. outside
9. Wash hands, utensils, equipment, and work surfaces with ____soapy water before
and after they come in contact with raw eggs and raw egg-containing foods
A. cold C. warm
B. hot D. clean
10. It is not necessary to cook eggs until rubbery in order to __________.
A. Achieve your needed texture C. kill any bacteria that may be
present
B. Achieve the perfect egg dish D. preserve them

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 ANSWER KEY 3.1-1

1. Scrambled egg

2. Boiled egg

3. Fried egg (sunny side-up)

4. Salmonella

5. 160°

6. firm

7. not be runny

8. at room temperature

9. Hot

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10. kill any bacteria that may be present

Information sheet 4.1-1

Storing Egg Dishes

Learning Objective:
The lesson deals on storing a variety of egg dishes.

Introduction:
It is important to follow the fundamental rules of cleanliness and proper hygiene when
preparing eggs and egg products. Wash your hands before and after egg preparation. If
multiple foods are being prepared at one time, your hands should be washed thoroughly
after preparing each different food item to avoid spreading possible bacteria from one
food to another (cross contamination) and to yourself.

Use hard-cooked eggs in the shell or

peeled within 1 week after cooking.

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 Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze
whole eggs, beat yolks and whites together. Egg whites can also be frozen by
themselves.

Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When
refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow
containers so it will cool quickly. Keep egg dishes refrigerated until time to serve.

Serve small platters of

reheated egg dishes at a time to ensure
the food stays at the proper temperature.

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Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

Shelf life of egg dishes

Hard-boiled egg

When handled and stored properly, hard-boiled eggs stay fresh for about 1

week. Hard-boiled eggs should be stored on an inside shelf of your fridge, and
cooled within 2 hours of cooking. 

Poached egg

If you made too many, they can be covered airtight and placed into the
refrigerator for two to three days. To reheat, remove them from the refrigerator
while boiling more water in a pan and then simply slip the poached eggs back into
boiling water to reheat.

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Sunny Side-up, Omelet & Scrambled eggs

Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When
refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow
containers so it will cool quickly.

Frittata

While it can vary by ingredients, three to four days is a safe baseline for
keeping frittata in the fridge.

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Quiche
You will want to eat quiche within 3-4 days of refrigeration, but this can be
extended to at least 3-4 months if it is frozen. The shelf life of quiche depends on
the sell by date, the preparation method, the ingredients used and how it was
stored.

Shakshuka
Just cook as per the recipe but keep the cheese / nuts / herbs separate.
Leftovers will keep in the fridge for up to 1 week or can be frozen. To serve, warm
in a pan with a little oil and top with the cheese / nuts / herbs.

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 SELF-CHECK 4.1-1

MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before
the number.

1. Where do we keep our cold eggs if it is going to stay out longer than two hours?

A. Refrigerated/Ice C. Hot place

B. Warm place D. Freezer

2. Why do we keep our hands clean before storing eggs?

A. Avoid cross contamination C. Avoid spreading of virus
B. Avoid Salmonella D. For sanitation purposes

3. Where do we serve of reheated egg dishes at a time to ensure the food stays at

the proper temperature?

A. Bowl C. Mice en Place

B. Small platters D. Plates

4. Refrigerate leftover cooked egg dishes and use within ___days.

A. 2 days C. 3 to 4 days
B. 6 days D. 1 Day

5. Use hard-cooked eggs (in the shell or peeled) within____ after cooking.
A. 1 month C. 2 weeks
B. 1 month and 1 week D. 1 week

6. Keep cold egg dishes on ___if they are going to stay out longer than 2 hours.
A. ice C. room temperature
B. freezer D. chiller

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 7. Serve ___of reheated egg dishes at a time to ensure the food stays at the proper
temperature.
A. skillet C. big platters
B. Mice en place D. small platters
8. When refrigerating a large amount of a hot egg-containing leftover, divide it
into_____ so it will cool quickly.
A. mice en place C. several shallow containers
B. bowl D. skillet
9. To freeze whole eggs, ___ the yolks and whites together.
A. do not beat C. cook
B. beat D. separate
10. Eggs should ___ in their shells.
A. be frozen C. not be frozen
B. not be separated with the shell D. be separated with the shell

Document No.
Date Developed:
COOKERY NC II Issued by:
July 2022
Page 90 of 94
Preparing Egg
Dishes Developed by:
Revision # 00
Philip Anthony Tiposo
 ANSWER KEY 4.1-1

1. Refrigerated/Ice

2. Avoid cross contamination

3. Small platters

4. 3 to 4 days

5. 1 week

6. Ice

7. Small platter

8. several shallow containers

9. beat

10. not be frozen

Document No.
Date Developed:
COOKERY NC II Issued by:
July 2022
Page 91 of 94
Preparing Egg
Dishes Developed by:
Revision # 00
Philip Anthony Tiposo
REFERENCES

1. http://www.geniuskitchen.com/about/flour-64
2. https://www.ifst.org/knowledge-centre/information-statements/sugars
3. http://www.craftybaking.com/learn/ingredients/eggs
4. http://startcooking.com/how-to-milks-and-creams
5. https://pastrieslikeapro.com/2014/10/baking-equipment-utensils/#.Wg1gX2iCzIV
6. http://allrecipes.com/recipe/159432/puff-pastry/
7. https://www.epicurious.com/recipes/food/views/rough-puff-pastry-dough-230789
8. https://hungryhinny.com/2012/06/01/cheesy-rough-puff-twists/
9. https://food52.com/recipes/64572-hot-water-crust
10. https://www.deliaonline.com/how-to-cook/baking/how-to-make-suet-pastry
11. http://www.foodnetwork.com/recipes/ina-garten/soppressata-and-cheese-in-puff-
pastry-recipe-2106576

Document No.
Date Developed:
COOKERY NC II Issued by:
July 2022
Page 92 of 94
Preparing Egg
Dishes Developed by:
Revision # 00
Philip Anthony Tiposo