UC8-Prepare egg dishes

This unit deals with the skills, knowledge and attitudeb required to cook, present and store various egg dishes.

Learning Outcomes :

1. Perform Mise’ en place

2. Prepare and cook egg dishes

3. Present egg dishes

4. Store egg dishes

Assessment Criteria :

1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks

2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements

3. Ingredients are assembled according to correct quantity, type and quality required

4. Ingredients are prepared based on the required form and time frame

5. Frozen ingredients are thawed following enterprise procedures

6. Where necessary raw ingredients are washed with clean potable water

7. Variety of egg dishes are prepared according to standard recipes using a range of Cooking methods

8. Eggs are cooked based on clients requirements

9. Sauces and accompaniments specific to egg preparations are selected and prepared

10. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes

11. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

12. Suitable plates are selected according to enterprise standards

13. Eggs are presented hygienically and attractively using suitable garnishes and side dishes sequentially within the required timeframe

14. Factors in plating dishes are observed in presenting egg dishes

15. Fresh and processed eggs are stored at the correct temperature

16. Optimum freshness and quality are maintained in accordance with enterprise storing techniques and procedures

17. Quality trimmings and leftovers are utilized where and when appropriate

Egg is stored in accordance with FIFO operating procedures and storage of egg requirements