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Welcome to the Module Prepare Appetizer. This module contains training materials and
activities for you to complete
The unit of competency "Prepare Appetizer" contains the knowledge, skills and
attitudes required for Cookery NC II. It is one of the specialized modules at National
Certificate level II (NC II).
The module, Preparing Appetizer, demonstrate an understanding the knowledge, skills,
and attitudes required principles of mise en place including the preparations, array of
ingredients, and mixtures that are commonly used in the professional kitchen, from
aromatics like mirepoix to thickens like roux.
In this module, you are required to go through a series of learning activities in order to
complete each learning outcome. In each learning outcome are Information Sheets, Self-
Checks, Operation Sheets and Task/Job Sheets. Follow and perform the activities on your
own. If you have questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
Read information sheets and complete the Self-checks. Suggested references are
included to supplement the materials provided in this module.
Perform the task sheets and job sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to evaluate you.
The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
You need to complete this module before you can perform the module on
Facilitating Learning Sessions.
MODULE CONTENT
Introduction:
This module deals with the skills and knowledge and attitude required to prepare various egg dishes.
LEARNING OUTCOMES:
Upon completion of this module the student/trainees will be able to:
LO 1 : Perform Mise-en place
LO 2 : Prepare and cook egg dishes
LO 3 : Present egg dishes
LO 4 : Store egg dishes
EGG COOKERY
• Can be cooked to many stages of doneness, unless the customer makes a specific request, they
should be cooked to a safe temperature.
Eggs are high in protein and this protein coagulates when cooked:
They are very easily overcooked.
The temperatures below are when the different parts of the egg coagulate – cook:
Eggwhite 60– 65C
Egg yolk 65– 70C
Whole egg 68C.
1. Boiled Eggs
3. Poached Eggs
• Foundation of Eggs Benedict.
• They can be served as a toppings for hash, in baked potatoes, on croutons or toasted bread.
Poaching eggs
• The white should be set and the yolk runny.
• Remember to add vinegar as this helps set the protein in the egg white.
4. Fried Eggs
• Typically American or English way of preparing and serving eggs.
• Egg yolks must be high and centered
5. Scrambled Eggs
• Eggs are taken from the shell, mixed until blended, and then stirred over moderate heat until
they set into soft curds.
• Essential that scrambled eggs be served while they are very hot, fresh and moist.
2. Flat Omelet
• Known as framer-style omelets, frittatas (Italian), or Tortillas (Spanish)
• Started over direct heat, just long enough to set the eggs on the bottom and sides of the pan,
and bake.
1. Thoroughly heat a buttered or oiled pan or hotel pan over moderate heat. Preheat the oven.
2. Place the pan in a hot oven to complete the cooking.