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L0411/M02/KP(1/1)
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OBJEKTIFPENCAPAIAN PIAWAIAN
NOKOD
KERTASPENERANGAN
TAJUK:EGGDISHES TUJUAN : Thismoduleintroducestraineestoacquireknowledgeinproduceeggdishesusingsuitable kitchenutensils,equipments,ingredients,recipesandPersonalProtectiveEquipment(PPE).
KAGUMASCOLLEGEofHOSPITALITY2012
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L0411/M02/KP(1/1)
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INTRODUCTION:
Eggsareoneofthemostversatileingredientincooking,andoneofthemostwidelyuse.Theyare favourite breakfast dish or a quickly prepared and nutritious meal for later in the day. With the additionofafewsimpleingredients,eggsalsomakeaclassicstartorfinishtoamoreelaboratelunch ordinner. Compositionofegg Awholeeggconsistsprimarilyofayolk,awhite,andashell.Inadditionamembranethatlinesthe shellandformsanaircellatthelargeend,andtwowhitestrandscalledchalazae.
Jumbo 850gm/doz
ExtraLarge 765gm/doz
Large 680gm/doz
Medium 595gm/doz
Small 510gm/doz
Peewee 425gm/doz
KAGUMASCOLLEGEofHOSPITALITY2012
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L0411/M02/KP(1/1)
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AverageGradeAA LowGradeAA Thebestquality,hasafirmyolk Whitethatstanduphighwhenbrokenonaflatareaanddonotspreadoveralargearea Intheshell,theyolkiswellcentered Airsacissmall Table1.Summaryofstandardsforexteriorqualityofchickeneggs. GRADE FACTOR AAorA B Dirty Stain Prominent Slightstains Mustbeclean stains Mayshowsmallspecks,stainsor Moderatestains: cagemarksthatdonotdetractfrom Moderate generalappearanceoftheegg stains: localized(single) Mayshowtracesofprocessingoil <1/32ofshell scattered(2ormore) >1/32ofshell <1/16ofshell scattered >1/16ofshell Adheringdirt orforeign material Eggshape NONE Approximatelytheusualelliptical shape Mayhaveroughareasandsmall calciumdepositsthatdonot materiallyaffectshapeorstrength Mayhaveslightridgesthatdonot materiallyaffectshapeorstrength NONE Unusualordecidedly misshapen(verylongor distorted) Extremelyroughareas thatmaybefaultyin soundnessorstrength Mayhavelargecalcium deposits Mayhavepronounced ridges Mayshowpronounced thinspots Adheringdirtor foreignmaterial localized (single) GradeAA
Shelltexture
Ridges
Shellthickness Mustbefreefromthinspots
KAGUMASCOLLEGEofHOSPITALITY2012
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L0411/M02/KP(1/1)
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3.HANDLINGANDSTORAGEOFEGGS Eggshouldbestoredinacoolanddryplace (0C 5C).Becauseeggshellareporoustheeggswill absorbanystrongodours,therefore,theyshouldnotbestoredwithstrongsmellingfoodssuchas onions,fishanddurian. a.Eggsshouldbestoredinacoolplace,preferablyunderchiller(refrigeration) b. Eggs should be stored away from possible contaminants, such as raw meat, fish and strong smellingfoods. c.Eggsshouldberotated:FirstInFirstOut(FIFO). d.Handsshouldbewashedbeforeandafterhandlingeggs. e.Crackedeggsshouldnotbeused. 4.TYPESOFEGGDISHESINGREDIENTSANDRECIPE i.BoiledEggs Softboiled Mediumboiled Hardboiled Servingfor4pax.
Ingredients
Quantity Eggs 8nos Watersimmered(enoughwatertocompletely Asneeded covertheeggs) Vinegar 10ml Method: i.Fillthesaucepanorstockpotwithsufficientwatertocovertheeggs.Bringwatertoboiland reducetosimmer. ii.Carefullylowereacheggintothesimmeringwateruncovereddependingonthefirmnessdesired iii.Lifteacheggoutofwaterwithslottedspoonorspider.Servedimmediatelyoneggsstand softcooked mediumcooked hardcooked 3to4minutes 5to7minutes 12to15minutes
ii.PoachedEggs Eggsaretobepoachedshouldalwaysbeveryfresh.Theyshouldalsobekeptverycolduntil useascoldeggwhitestaytogetherbetterwhendropintothehotwater. Poachedeggshouldbesoftandmoist,thewhiteshouldbefirmenoughtoencasetheyolk completelybuttheyolkshouldstayberunny Somechefaddsalttothepoachingwaterforflavour,othersbelievethatthesaltcausesthe egg white to separate. To hold the egg white clean together adds 2 tablespoon of white vinegarperliterofwater. Servingfor4pax. Quantity Ingredients Eggs 8nos Watersimmered(enoughwatertocompletely 1litre covertheeggs) Vinegar 10ml Salt 2g Method: i.Fillasaucepanorstockpotwithatleast3inchofwater.Addsaltandvinegarifdesired.Bringthe watertoasimmerandholdtemperatureofaproximately90oC
KAGUMASCOLLEGEofHOSPITALITY2012
KODKERTAS
L0411/M02/KP(1/1)
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ii. One at time, crack the eggs into small ramekin or cup. If a pieces of shell falls into the eggs, it shouldremoveiftheyolkbreakandtheeggscanbesetasideforotheruse iii.Gentle,slightlyeacheggintothesimmeringwaterandcookfor35minutes iv.Liftthepoachedeggsoutofwaterwithslottedspoon.Trimanyraggededgeswithaparingknife. Served immediately with accompaniments such as chicken sausage, beef bacon or others as customersrequirement.
PoachedEgg iii.FriedEggs(SunnySideUp/Bulleye) Fried eggs should always be cooked to order and served immediately. Use oils, whole or clarified butter, or rendered animal fat for frying to add flavour and lubricate the pan. Fry eggs either in a sautpanorongriddle.Thebestpanmaterialsforfryingeggsarewellseasonedblacksteelornon stickpan. Quantity Ingredients Eggs 8nos Wholebutter/clarifiedbutter/cookingoil Asneeded Method: i.Placeafryingpanovermediumheat.Addthefattothepanandcontinuetoheatuntilthefatis hot. ii.Breaktheeggsintocup.Friedeggsshouldhaveintactyolk,unlessthecustomersrequestthatthey bebroken. iii.Slideorpourtheeggsoutofthecupandintothepan.Cooktheegguntildoneasdesired.Here they are sunny side up. Eggs are done once the white have coagulated, the yolk may be soft and runnyorset. iv.Fortheeggscookedovereasy/hard,fliptheeggsorturnthemwithspatula. v.Properlyfriedeggshaveshiny,tender,fullysetwhiteandafairlycompactshape.
FriedEgg(Sunnysideup/Bulleye)
KAGUMASCOLLEGEofHOSPITALITY2012
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L0411/M02/KP(1/1)
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iv.ScrambledEgg Scrambledeggsareamongthemostpopularofbreakfastdishes. Forthebestpossibleresult,scrambleeggsshouldonlybepreparedtoorder.Howeverthey may be made in large quantities. They should be under cooked if they are to be held for volumeservices,astheywillcookmoreinthebainmarie. Donotovercookedscrambleeggorholdthemtolongbecauseovercookedeggsaretough andwateryandtheyeventuallyturngreeninthebainmarie. Servingfor4pax Quantity Ingredients Eggs 8nos Clarifiedbutter 10gm Milk 20ml Salt,pepper 2gm Method: i.Breakeggsintoastainlesssteelbowlandbeatuntilwellblended.Seasonwithsaltandpepper.If desire,addasmallamountofmilk. ii.Heatclarifiedbutterinasmallsautpan(orinlargeskilletasforfriedeggs) iii. When fat just hot enough to make a dropof water sizzle, pour in an eggs. Cookoverlow heat, stirringgentlyfromtimetotimeastheeggscoagulate(formationoflargecreamyflakes).Liftportion ofcoagulateeggssothatuncookedeggscanrununderneath.Toomuchstirringwillbreakupeggs intoverysmallparticles.Donotlettheeggsbrown.Keepheatlow. iv. When eggs are set but still soft and moist, remove on heat and turn out into serving plate and servedimmediatelyorintobainmarie. v.Standardofqualityforscrambleeggs;softandmoist
ScrambledEgg v.Omelette Omelettemaybedescribedassophisticatedscrambledeggs.Thefirstpartofthetechniqueis similartothatmakingscrambleeggsbutthesimilaritiesendthere,andtheomeletteemerges fromthepannotasashapelesspileofcurdsbutanattractiveovalwithalightdelicatetexture. Too little heat will give a rather unevenly cooked omelette. Too much stirring prevents the omelettebasefrombrowning.Cookingfortoolongdriesuptheegg.Pansizeiscrucial,astoo feweggsinalargepanproduceapancakelikeresult.
KAGUMASCOLLEGEofHOSPITALITY2012
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L0411/M02/KP(1/1)
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*Servingfor4pax Quantity Ingredients Eggs 8nos Clarifiedbutter 10gm Milk 20ml Choppedonion,Redcapsicum(smalldice), 20gmeach Greencapsicum(smalldice) Salt,pepper 2gm Method: i.Breakeggsintoastainlesssteelbowlandbeatuntilwellblended.Seasonwithsaltandpepper.If desire,addasmallamountofmilk. ii.Heatclarifiedbutterinasmallsautpan(orinlargeskilletasforfriedeggs) iii. When fat just hot enough to make a dropof water sizzle, pour in an eggs. Cookoverlow heat, stirringgentlyfromtimetotime. iv.Whentheeggsbegintodryaroundtheedges(wecanaddanyfillingintoitbysautthefilling firstsuchasonion,bellpepperexceptcheese,wecanaddintocentre),makesuretheeggsthicken ontheundersideandnotturntobrown. v.Whenthetopsidesoftheeggsbegintosteamanddry,carefullyfoldonesideoftheeggsoverthe othersidewithwoodenspatula.(Halfmoonshape).Servedtheomelettesassoonasitiscompletely set.
RubberSpatula Toturnthefriedeggtomakeitovereasy.
Skimmer SoupCup Used for skimming from loquids and for Toholdshelledeggbeforeslippingtopanto removingsolidpiecesfromliquids. makepoachedeggorfriedegg.
KAGUMASCOLLEGEofHOSPITALITY2012
KODKERTAS
L0411/M02/KP(1/1)
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WireWhisk Towhipeggs
Pot Tosimmeregginshellandmakepoachedegg.
Stove Toprovidedirectheatsource.
Question 1.StateTWO(2)Standardqualitiesofscrambleeggs. 2.Eggshouldbestoredina________________________and_______________________. 3.ListdownTHREE(3)themethodsofcookingegg. REFERENCES: 1. Camphell, J., Foskett, D., Ceserani, V. (2008). Practical Cookery. 11th Edition. Hodder Education. London.ISBNNO.034094837X 2.CulinaryInstituteofAmerica(2006).ProfessionalChef.8thEdition.JohnWileyandSonsInc.New Jersey.ISBNNO.100764557343. 3. Gisslen, Wayne (2007). Professional Cooking. 6th Edition. John Wiley & Son. New Jersey. ISBN NO.047025890X
KAGUMASCOLLEGEofHOSPITALITY2012