DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL KEDAH D.A KERTAS PENERANGAN L COMMIS MODULE 02 EGG DISHES

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1 DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL KEDAH D.A KERTAS PENERANGAN KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME L COMMIS TAHAP / LEVEL LEVEL 1 NO DAN TAJUK MODUL/ MODULE NO AND TITLE NO DAN PERNYATAAN TUGASAN / TASK(S) NO AND STATEMENT OBJEKTIF MODUL/ MODULE OBJECTIVE MODULE 02 EGG DISHES PREPARE EGG DISHES PREPARE EGG DISHES USING SUITABLE UTENSILS, RECIPES AND INGREDIENTS SO THAT EGG DISHES RECIPE OBTAINED, UTENSILS, EQUIPMENT AND INGREDIENTS SELECTED, EGG DISHES PREPARATION EXECUTED IN ACCORDANCE WITH STANDARD RECIPES NO KOD / CODE NO L / M03 / KP(1/1) Muka / Page : 1 Drp / Of : 9 TAJUK / TOPIC TUJUAN / PURPOSE : EGG DISHES : This module introduces trainees to acquire knowledge in produce egg dishes using suitable kitchen utensils, equipments, ingredients, recipes and Personal Protective Equipment (PPE).

2 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 2 Drp / Of: 9 INTRODUCTION are one of the most versatile ingredient in cooking, and one of the most widely use. They are favourite breakfast dish or a quickly prepared and nutritious meal for later in the day. With the addition of a few simple ingredients, eggs also make a classic start or finish to a more elaborate lunch or dinner. Composition of egg A whole egg consists primarily of a yolk, a white, and a shell. In addition a membrane that lines the shell and forms an air cell at the large end, and two white strands called chalazae. Figure 2.1: Composition of egg 1. TYPES OF EGGS Chicken s eggs are almost exclusively used for cooking but eggs from turkeys, geese, ducks and quail are also edible. Quails eggs are used in a variety of ways; for example, as a garnish to hot and cold dishes; as starter or main course. Quail eggs Duck eggs Figure 2.2: Quail eggs Figure 2.3: Duck eggs Figure 2.4: Chicken and goose egg

3 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 3 Drp / Of: 9 2. GRADES AND QUALITY OF EGGS size classifications Size Jumbo Extra Large Large Medium Small Peewee Minimum weight per dozen 850 gm 765 gm 680 gm 595 gm 510 gm 425 gm Jumbo Extralarge Large Medium Small Pee wee The best quality, has a firm yolk White that stand up high when broken on a flat area and do not spread over a large area In the shell, the yolk is well centered Air sac is small Grade AA Average Grade AA Low Grade AA Figure 2.5: Grades 3. HANDLING AND STORAGE OF EGGS Egg should be stored in a cool and dry place (0 C - 5 C). Because eggshell are porous the eggs will absorb any strong odours, therefore, they should not be stored with strong-smelling foods such as onions, fish and durian. should be stored in a cool place, preferably under chiller (refrigeration) should be stored away from possible contaminants, such as raw meat, fish and strong smelling foods. should be rotated: First In First Out (FIFO). Hands should be washed before and after handling eggs. Cracked eggs should not be used.

4 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 4 Drp / Of: 9 4. TYPES OF EGG DISHES INGREDIENTS AND RECIPE Boiled o o o Soft boiled Medium boiled Hard boiled Serving for 4 pax. Water, simmered (enough water to completely cover the eggs) Vinegar As needed 10 ml Method i. Fill the saucepan or stock pot with sufficient water to cover the eggs. Bring water to boil and reduce to simmer. ii. Carefully lower each egg into the simmering water uncovered depending on the firmness desired iii. Lift each egg out of water with slotted spoon or spider. Served immediately on eggs stand soft cooked medium cooked hard cooked 3 to 4 minutes 5 to 7 minutes 12 to 15 minutes Poached are to be poached should always be very fresh. They should also be kept very cold until use as cold egg white stay together better when drop into the hot water. Poached egg should be soft and moist, the white should be firm enough to encase the yolk completely but the yolk should stay be runny Some chef add salt to the poaching water for flavour, others believe that the salt causes the egg white to separate. To hold the egg white clean together adds 2 tablespoon of white vinegar per litter of water. Figure 2.6: Poached eggs

5 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 5 Drp / Of: 9 Serving for 4 pax. Water, simmered (enough water to completely submerged the eggs) Vinegar Salt Method: 1 litter 10 ml i. Fill a sauce pan or stock pot with at least 3 inch of water. Add salt and vinegar if desired. Bring the water to a simmer and hold temperature of proximately 90 o C ii. One at time, crack the eggs into small ramekin or cup. If a pieces of shell falls into the eggs, it should remove if the yolk break and the eggs can be set aside for other use iii. Gentle, slightly each egg into the simmering water and cook for 3-5 minutes iv. Lift the poached eggs out of water with slotted spoon. Trim any ragged edges with a paring knife. Served immediately with accompaniments such as chicken sausage, beef bacon or others as customer s requirement. Fried (Sunny Side Up/ Bull eye) Fried eggs should always be cooked to order and served immediately. Use oils, whole or clarified butter, or rendered animal fat for frying to add flavour and lubricate the pan. Fry eggs either in a sauté pan or on griddle. The best pan materials for frying eggs are well-seasoned black steel or non-stick pan. 2 g Whole butter/ clarified butter/ cooking oil Method: Figure 2.7: Fried Egg (Sunny side up / Bull eye) Serving for 4 pax As needed i. Place a frying pan over medium heat. Add the fat to the pan and continue to heat until the fat is hot. ii. Break the eggs into cup. Fried eggs should have intact yolk, unless the customers request that they be broken. iii. Slide or pour the eggs out of the cup and into the pan. Cook the egg until done as desired. Here they are sunny side up. are done once the white have coagulated, the yolk may be soft and runny or set. iv. For the eggs cooked over easy/ hard, flip the eggs or turn them with spatula. v. Properly fried eggs have shiny, tender, fully set white and a fairly compact shape.

6 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 6 Drp / Of: 9 Scrambled Egg Scrambled eggs are among the most popular of breakfast dishes. For the best possible result, scramble eggs should only be prepared to order. How ever they may be made in large quantities. They should be under cooked if they are to be held for volume services, as they will cook more in the bain marie. Do not over cooked scramble egg or hold them to long because over cooked eggs are tough and watery and they eventually turn green in the bain marie. Serving for 4 pax milk Omelette Clarified butter Salt, pepper Method: Figure 2.8: Scrambled 20 ml 10 gm 2 gm Break eggs into a stainless steel bowl and beat until well blended. Season with salt and pepper. If desire, add a small amount of milk. Heat clarified butter in a small sauté pan (or in large skillet as for fried eggs) When fat just hot enough to make a drop of water sizzle, pour in an eggs. Cook over low heat, stirring gently from time to time as the eggs coagulate (formation of large creamy flakes). Lift portion of coagulate eggs so that uncooked eggs can run underneath. Too much stirring will break up eggs into very small particles. Do not let the eggs brown. Keep heat low. When eggs are set but still soft and moist, remove on heat and turn out into serving plate and served immediately or into bain marie. Standard of quality for scramble eggs ; soft and moist light texture, creamy consistency and delicate flavour Omelette may be described as sophisticated scrambled eggs. The first part of the technique is similar to that making scramble eggs but the similarities end there, and the omelette emerges from the pan not as a shapeless pile of curds but an attractive oval with a light delicate texture. Too little heat will give a rather unevenly cooked omelette. Too much stirring prevents the omelette base from browning. Cooking for too long dries up the egg. Pan size is crucial, as too few eggs in a large pan produce a pancake like result. Figure 2.9: Omelettes

7 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 7 Drp / Of: 9 Serving for 4 pax milk Clarified butter Chopped onion Red capsicum (small dice) Green capsicum (small dice) Salt and pepper Method 20 ml 10 gm 20 gm 20 gm 20 gm 2 gm Break eggs into a stainless steel bowl and beat until well blended. Season with salt and pepper. If desire, add a small amount of milk. Heat clarified butter in a small sauté pan (or in large skillet as for fried eggs) When fat just hot enough to make a drop of water sizzle, pour in an eggs. Cook over low heat, stirring gently from time to time. When the eggs begin to dry around the edges ( we can add any filling into it by sauté the filling first such as onion, bell pepper except cheese, we can add into centre ), make sure the eggs thicken on the underside and not turn to brown. When the top sides of the eggs begin to steam and dry, carefully fold one side of the eggs over the other side with wooden spatula. (Half moon shape). Served the omelettes as soon as it is completely set. 5. UTENSILS, EQUIPMENT AND USAGE There are several tools and utensils used in preparing the egg dishes Utensil and Equipment Usage To fry the egg, making scrambled egg and omelette Frying Pan (non-stick pan/ well seasoned black steel pan) To turn the fried egg to make it over easy. Rubber Spatula

8 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 8 Drp / Of: 9 Used for skimming from loquids and for removing solid pieces from liquids. Skimmer To hold shelled egg before slipping to pan to make poached egg or fried egg. Soup Cup Utensil and Equipment Usage To lift out the poached egg from the poaching liquid. Slotted Spoon To whip eggs Wire Wisk To simmer egg in shell and make poached egg.

9 NO KOD / CODE NO L / M02 / KP(1/1) Muka / Page: 9 Drp / Of: 9 Pot To provide direct heat source. Stove Table: 2.1: Types of utensil and equipment and usage QUESTIONS: 1. State TWO (2) Standard qualities of scramble eggs. i. ii. 2. Egg should be stored in a and. 3. List down THREE (3) the methods of cooking egg. i. ii. iii. REFERENCES: 1. Camphell, J., Foskett, D., Ceserani, V. (2008). Practical Cookery. 11 th Edition. Hodder Education. London. ISBN NO X 2. Culinary Institute of America (2006). Professional Chef. 8 th Edition. John Wiley and Sons Inc. New Jersey. ISBN NO Gisslen, Wayne (2007). Professional Cooking. 6 th Edition. John Wiley & Son. New Jersey. ISBN NO X