COOKERY NC II

Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE EGG DISHES

Module Title: PREPARING EGG DISHES

Technical Education & Skills Development AuthoritySANTA FE NATIONAL HIGH SCHOOL

Santa Fe Nueva Vizcaya

COOKERY NC IICOMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. Clean and maintain kitchen premises

Cleaning and maintaining kitchen premises

TRS512328

2. Prepare stocks, sauces and soup

Preparing stocks, sauces and soups

TRS512331

3. Prepare appetizers Preparing appetizers TRS512381

4.Prepare salads and dressing

Preparing salads and dressings

TRS512382

5.Prepare sandwiches Preparing sandwiches TRS512330

6. Prepare meat dishesPreparing, meat dishes

TRS512383

7 Prepare vegetable dishes

Preparing vegetablesdishes

TRS512384

8 Prepare egg dishes Preparing Egg Dishes TRS512385

9 Prepare starch products

Preparing starch dishes

TRS512386

10 Prepare poultry andgame dishes

Preparing poultry andgame dishes

TRS512333

11 Prepare seafood dishes

Preparing seafood dishes

TRS512334

12 Prepare desserts Preparing desserts TRS512335

13 Package prepared foods

Packaging prepared food

TRS512340

MODULE CONTENT

UNIT OF COMPETENCY: PREPARE EGG DISHES

MODULE TITLE: PREPARING EGG DISHES

MODULE DESCRIPTOR: This module deals with the skills andknowledge and attitude required toprepare various eggs dishes

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES: At the end of this module you MUST be able to:

1. Perform Mise en place2. Prepare and cook egg dishes3. Present egg dishes4. 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 timeframe

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 poultry and game dishes.

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

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

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

18. Egg is stored in accordance with FIFO operating proceduresand storage of egg requirements

LEARNING OUTCOME SUMMARY

LO1. PREPARE MISE EN PLACE

Contents:

1. Tools, equipment and utensils needed in cooking eggs2. Variety of eggs dishes 3. Methods of cooking eggs4. Egg sizing5. Quality of eggs6. Market forms of eggs7. Nutritional value/components of eggs 8. Safe work practices 9. Principles and practices of hygiene related to use of raw

ingredients10.Logical and time efficient work flow11.Cutting and presentation techniques of vegetables and

fruits12. Organizational skills and teamwork13.Waste minimization techniques and environmental

considerations in specific relation to vegetables, eggs and starch 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.

Conditions

The participants will have access to:

1. LCD Projector (optional for lecture)2. Overhead Projector (Optional for lecture)3. Television and multimedia player4. Whiteboard5. Applicable equipment as prescribed by Training

regulations6. Electric, gas or induction ranges7. Ovens, including combi ovens8. Microwaves9. Grills and griddles10. Deep fryers11. Salamanders12. Food processors13. Blenders14. Mixers15. Slicers16. Pans17. Utensils18. Tilting fry pan19. Steamers20. Baine marie21. Mandoline22. pots and pans23. bowls and 24. Plastic wrap25. Aluminum foil26. measuring cups27. weighing scales28. cleaning materials and29. linen

30. tea towels31. serviettes32. table cloth33. aprons34. uniforms35. hair restraints

a. toque, b. caps,

36. hairnets37. Eggs38. Fresh39. Century40. Salted41. Manuals42. Books43. Video (CD)

Methodologies:

•Lecture/ demonstration

•Film viewing

•Demonstration

Assessment Method:

1. Direct observation 2. Oral questioning3. Written exam

Learning Experiences

Learning Outcome 1

Perform Mise en place

Learning Activities Special Instructions Read Info sheet 8.1-1 ontools and utensils needed incooking eggs.

Answer self-check 8.1-1 Compare answers to answer key8.1-1

Read info sheet 8.1-2 onVariety of eggs dishesAnswer self-check 8.1-2 Compare answers to answer key

8.1-2

Read Info sheet 8.1-3 onMethods of cooking eggsAnswer self-check 8.1-3 Compare answers to answer key

8.1-3

Perform job sheet 8.1-1 onHow to cook egg in differentmethods

Evaluate Performance by usingperformance criteriachecklistPresent your work to yourtrainer for evaluation

Keep a copy of your work forthe next activities.

Read Info sheet 8.1-4 on eggsizing Answer self-check 8.1-4 Compare answers to answer key

8.1-4Read Info sheet 8.1-5 on quality of eggsAnswer self-check 8.1-5 Compare answers to answer key

8.1-5Read Info sheet 8.1-6 onmarket forms of egg

Answer self-check 8.1-6 Compare answers to answer key8.1-6

Read Info sheet 8.1-7 onNutritional value/componentsof eggsAnswer self-check 8.1-7 Compare answers to answer key

8.1-7Read Info sheet 8.1-8 on safework practicesAnswer self-check 8.1-8 Compare answers to answer key

8.1-8Read Info sheet 8.1-9 onPrinciples and practices ofhygiene related to use of rawingredientsAnswer self-check 8.1-9 Compare answers to answer key

8.1-9Read Info sheet 8.1-10 onlogical and time efficientwork flowAnswer self-check 8.1-10 Compare answers to answer key

8.1-10Read Info sheet 8.1-11 onCutting and presentationtechniques of eggsAnswer self-check 8.1-11 Compare answers to answer key

8.1-11Perform task sheet 8.1-1 onTechniques in cutting andpresentation of eggs

Evaluate Performance by usingperformance criteriachecklistPresent your work to yourtrainer for evaluation

Keep a copy of your work forthe next activities.

Read Info sheet 8.1-12 onOrganizational skills andteamworkAnswer self-check 8.1-12 Compare answers to answer key

8.1-12

Read Info sheet 8.1-13 onWaste minimization techniquesand environmentalconsiderations in specificrelation to egg cookeryAnswer self-check 8.1-13 Compare answers to answer key

8.1-13

Information Sheet 8.1-1TOOLS AND UTENSILS NEEDED IN COOKING EGGS

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Enumerate the different tools needed in cooking eggs.2. Identify the different tools needed in cooking eggs.

Eggs: Boiling Egg Timer

For soft- and hard- boiled eggs based precisely ontemperature, not losely by time. Placed in panwith eggs, timer reacts to heat and darkens aseggs cook. Adjusts for number of eggs, amount ofwater, altitude. Calibrated to indicate soft,medium, hard, and stages in-between. Reviewersrave about the item and call it a must have. Youjust have to get used to no audible signal whendone.

Egg CupsFor serving andeating soft-boiledeggs. They areeither porcelain orstainless steel.Some haveintegrated platesto hold the shellpieces. Some arewhimsical withchicken feet.

Egg SpoonsFor soft-boiled eggs. Theyfit comfortably inside anegg without breaking theshell. The pictured onesare very thin stainlesssteel and pricedaccordingly. There areothers, including olive-wood (for scooping spicesor loose-leaf teas) andplastic. Scroll down forthe antique ones.

Egg ToppersFor soft-boiledeggs. These aresupposed to cleanlycut the taperedends off the egg soyou can eat out of

Egg PiercerFor hard boiledeggs. Justunlock, place ona table, pressthe fat end ofthe egg down on

the shell. Canleave shell shards.Another style onlycuts a groove, sowhen you peel, itcracks the shell ina nice line around.Reviews are mixed.

it to make thehole in theshell. The eggswon’t crack. Theattached magnetkeeps it handy. Apiercer isincluded with theelectric eggcookers.

Electric Egg CookersFaster than the hassle of boiling water on thestove. Some are automatic based on temperaturesensing. Some have timers. Most also poach inaddition to making hard- or soft- boiled eggs, butthe poaching is less successful. Some hold up to 7eggs for boiling. Less for poaching. All includepiercing pin. This is an energy efficient way tocook eggs. You aren’t heating up a large amount ofwater and then tossing it away. Complaints tend tobe reliability related.

Egg SlicersThey are either countertop or hold in your hand.With the later you squeeze right onto the salad.All use wires to slice the egg. Some claim alsofor mushrooms for easy sautéing. However themushrooms must be soft and it’s harder to getright. On some you press once for perfect round oroblong slices, rotate and press again for choppedegg for salads. They take some effort to clean.Hand wash and dry. Reviews are all over the place.

Eggs: Coddling Coddlers

For cooking eggs gently or lightly cooked. Theeggs can be partially cooked, mostly cooked, orhardly cooked at all. The inside of the cup isfirst greased in order to flavour the egg andallow it to be removed more easily. A raw egg(sometimes with additional flavourings) is thenbroken into the coddler, which is then placed in apan of near-boiling water for 7-8 minutes. Note

that coddled eggs are not boiled. More atWikipedia: Coddled egg. The traditional grease hasbeen butter. A paleo alternative would need to bea tasty fat like pork, as flavoring the eggs isone of the reasons you coddle eggs. Some peoplebuying these coddlers can’t appreciate theirdelicateness.

Eggs: Frying Omelet Pans

Usually non-stick, but plain stainless steelexists. Most look similar to other skillets, buthave sloping sides to slide the omelet around.Calphalon dominates the top of the bestsellers.Some have covers. Some are two half moon shapedpans hinged together. You start cooking themixture on both sides. When almost done, foldshort side over to put mixtures together for finalcooking. All the stove top ones of this design getterrible reviews. (The microwave one like thislisted below is liked.)

Egg ShakerFor up to threescrambled eggs.The shape incenter separatesand beats theeggs. Most peoplefind that a forkin a mixing bowlworks well forbeating eggs. Whenabove four eggs,or if you don’twant to see anyblobs of white, aspring coil eggwhisk may be used.Or use a FoodChopper 3-Cup

Egg Containment RingsWhen frying eggs.Stay cool knock downhandle. Siliconerings conform to thebottom of pan toreduce egg ooze out.Perfectly shapedeggs are generallyonly needed for non-paleo sandwiches.

Egg Separator

They are used to separate eggs. They hold theyolk while the white drips through. Most restacross or clip on the edge of a bowl or mug.Longer handles will stretch across larger bowls.Some include receptacles. You have a choice ofplastic or stainless steel. People like them. Theonly problems are when the yolk is too big forsome of the smaller ones, and eggs which have thewhite strongly connected to the yolk can pull theyolk through the side slits. Personally I can’tsee why one would separate eggs. The yolks are thebest part.

Egg CrackerFrom reading the reviews there are some peoplethat have problems cracking eggs and they getshell bits mixed in. This is for them. As shown onTV it does work. You gently slam an egg down on arazor blade. Also shown on TV (and sold at Amazon)is a scissor-type contraption that holds eggs of acertain size and sometimes works. Avoid it.

Eggs: Microwaving

 

There are three popular ways of cooking eggs in themicrowave. You need to experiment to learn your cookingtimes. All are dishwasher safe. Microwaves can make:

Hard- or Soft- Boiled Eggs. Hundreds of peoplelike this one, but some people manage to blow uptheir eggs. You can find pictures of the mess.People find the convenience to be worth theinfrequent explosion. I find seven of thesescattered in this search of microwave boiled eggcooker. Poached Eggs. Non-stick surface makes for easycleaning. They come in a range of sizes. You mayneed to poke the yokes and whites with a forkbefore cooking to keep explosions to a minimum.They are also helped by a half a teaspoon ofwater under and on top of eggs before cooking. Omelets. Holds up to 4 eggs at a time. You caneat right out of the pan or slide onto a plate.You start cooking on both sides, then flip tocombine.

Eggs: Poaching

 

To poach an egg, the egg is cracked into a small bowl, andthen gently slid into a pan of simmering water and cookeduntil the egg white has mostly solidified, but the yolkremains soft. [Wikipedia: Poached egg] The following eggpoachers are not really poaching an egg, but the term has beenexpanded to include them. Egg Poach Pods

Flexible siliconepods that float onthe boiling water.Can also be usedfor baking andmolding. When doneremove from waterwith slotted spoonand flip pod insideout. Easy cleaningin dishwasher.

Egg PoachersSpecialized metalstove top pans havebeen around for awhile. They arebasically doubleboilers with one tosix depressionswith fixed orremoveable pods.Pods are often non-stick.

Self- Check 8.1-1

Matching Type : Match the column A. to Column B. write youranswer to the space provided.

A_____1. Omelet Pans_____2. Egg

ContainmentRings

_____3. Egg spoons_____4. Egg Cups_____5. Coddlers

B

a.

b.

c.

d.

e.

f.

ANSWER KEY 8.1-1

1. e2. d 3. b4. a5. c

Information Sheet 8.1-2Variety of eggs dishes

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. List down the different Variety of egg dishes2. Describe the various varieties of egg dishes.

Egg dishes

Name Image Type Region Description

Boiled egg Plain

Includes boilinglong enough for the yolk to solidify ("hard boiled") or justlong enough for the albumen (eggwhite) to solidify ("soft boiled")

Coddled egg Plain

In cooking, coddled eggs aregently or lightly cooked eggs. They can be partially cooked, heavily cooked, or hardly cooked atall.

Omelette Plain A dish made frombeaten eggs quickly cooked with butter or oil, but not further stirred while cooking, in a frying pan,

Name Image Type Region Descriptionsometimes foldedaround a fillingsuch as cheese, vegetables, meat(often ham), or some combinationof the above.

Poached egg Plain

An egg that has been cooked by poaching, in simmering liquid. The termis also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher".

Scrambled eggs Plain

A dish made frombeaten egg whites and yolksof (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds asthey coagulate.

Shirred eggs Plain Also known as baked eggs, is adish in which eggs have been baked in a flat-bottomed dish; the name

Name Image Type Region Descriptionoriginates from the type of dishin which it was traditionally baked. An alternative way of cooking is tocrack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs.

Baghala ghatogh Savory Iran

A Khoresh (Persian stew) made with Baghalas (Rashtian faba beans), dill, and Eggs. Usually served with Kateh (Persian rice dish) in the northern provinces of Iran.

Onsen tamago Plain Japan

"Hot-spring eggs", traditional Japanese boiled eggs (tamago) slow-cooked in the water of hotsprings (onsen).

Balut Savory

Southeast Asia

A developing duck embryo thatis boiled alive and eaten in theshell. It is commonly sold as

Name Image Type Region Descriptionstreet food in the Philippines.

Brik Savory Tunisia

A Tunisian dish consisting of thin warka pastry around a filling commonlydeep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

Century egg Savory China

A Chinese cuisine ingredient made by preserving duck, chicken orquail eggs in a mixture of clay,ash, salt, quicklime, and rice hulls for several weeks toseveral months, depending on themethod of processing.[4]

Chawanmushi Savory Japan

An egg custard dish found in Japan that uses the seeds of ginkgo.[5]

Chinese steamedeggs

Savory

A Chinese home-style dish foundall over China. Eggs are beaten

Name Image Type Region Descriptionto a consistencysimilar to that used for an omelette and then steamed.

Croque Madame Savory France

A croque-monsieur sandwich served with a fried eggor poached egg on top

Deviled eggs Savory Italy

Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard and seasonings then mounded or pipedinto the white of the boiled egg. Served cold, often al fresco.

Egg bhurji Savory India

Similar to scrambled eggs, mixed with friedonions and spices.

Egg Curry Savory India

A spicy dish made with boiledeggs, tomatoes, fried onions andnormally eaten with bread or rotis.

Egg butter Savory Finland

A mixture of butter and hard boiled eggs.

Name Image Type Region Description

Egg foo yung Savory

Eggs are stirredtogether with vegetables such as bean sprouts and scallions, then quickly cooked in a hot skillet or deep-fried in oil, and served with gravy.

Egg in a basket Savory

An egg fried within a hole ina slice of bread.

Egg khesh Savory India

Egg drop soup Savory

A Chinese soup of wispy beaten eggs in boiled chicken broth

Egg salad Savory

Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper andpaprika. It is also often used as a topping on green salads. It's also sometimes referred to as egg mayonnaise.

Name Image Type Region Description

Egg sandwich Savory

A sandwich with some kind of eggfilling. Sliced hard boiled eggs, egg salad and scrambled eggs are popularoptions. Additional fillings such asvarious meats and cheeses abound. A commonversion is the fried egg sandwich.

Eggs Benedict Savory

Poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce.

Frittata Savory

an Italian egg-based dish similar to an omelette or crustless quiche, enrichedwith additional ingredients suchas meats, cheeses, vegetables or pasta.

Name Image Type Region Description

Hangtown fry Savory

United States

A type of omelette made famous during the California Gold Rush in the1850s. The most common version includes bacon and oysters combined with eggs, and fried together.[17]

Huevos motuleños

Savory Mexico

A breakfast foodmade with eggs on tortillas with black beansand cheese, often with otheringredients suchas ham, peas, plantains, and salsa picante.[18]

Huevos rancheros

Savory

Latin America

Eggs either poached in salsaor fried, servedon top of corn tortillas and frijoles. Toppings may include avocado slices, melted cheese, sour cream, cilantro,etc.

Indian omelette Savory

A version of theomelette found in Indian cuisine. Its main ingredientsare eggs, herbs,tomatoes and spices that vary

Name Image Type Region Descriptionby region.

Kedgeree Savory

British corruptionof Indian Khichdi.

A dish consisting of cooked, flaked fish (sometimes smoked haddock),boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionallysultanas.

Kuro-tamago hard-boiled egg

Savory Japan

Black boiled egg, cooked in sulphur rich hotspring

Loco moco Savory Hawaii

White rice, topped with a hamburger patty,a fried egg, andbrown gravy.

Menemen Savory Turkey

Migas Savory Tex-Mex

Mirza-Qasemi Savory Iran

Eggs, Tandoori or kabobed aubergine, tomato, seasonedwith garlic, salt and pepper

Okonomiyaki Savory

Japan Egg-and-flour mix cooked on a griddle with various added ingredients,

Name Image Type Region Descriptionhaving various styles.

Pickled egg Savory

typically hard boiled eggs thatare cured in vinegar or brine. This was originally done like many foods as a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favourite among many as a snack or hors d'œuvre popular in pubs,bars and taverns, and around the worldin places where beer is served.

Salted duck egg Savory China

Scalloped eggs [23]

Savory

Scotch egg Savory

Shakshouka Savory

Smoked egg Savor China [24]

Name Image Type Region Descriptiony

Stratta Savory

Akashiyaki Savory Japan

A small piece ofoctopus encased in a round egg mix, developed into takoyaki. Called simply tamago-yaki (egg-cook) by the Akashi locals.

Takoyaki Savory Japan

A small piece ofoctopus encased in a round egg mix, developed from akashiyaki.

Tamago dashimaki

Savory Japan Omelet rolls[27]

Tamago kake gohan

Savory Japan

Tamagoyaki Savory Japan

Tea egg Savory China

Tokneneng Savory

Philippines

Name Image Type Region Description

Avgofeta Sweet

Akok [28] Sweet Malaysia

Custard pie Sweet

Divinity Sweet United States

Doce de ovos [30] Sweet Portugal

Egg custard Sweet

Egg tart Sweet Hong Kong [31]

Fios de ovos Sweet Portugal

Kaiserschmarrn SweetAustria and Germany

Kogel mogel Sweet Eastern Europe

Lampreia de ovos [35] Sweet Portugal

Name Image Type Region Description

Meringue Sweet

Oeufs à la neige/Île flottante/Floating island

Sweet

Omelette Surprise [36] Sweet

Ovos Moles de Aveiro Sweet Portugal [37] PGI

Ovos moles de papaia Sweet Mozambique

An egg yolk and papaya pudding[38]

Pasteis de nata Sweet Portugal

Pavlova Sweet New Zealand

Quindim Sweet Brazil

A baked dessert,made chiefly from sugar, egg yolks, and ground coconut.

Spanish omelette

Savory Spain

Also known as a Spanish tortilla, a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.[39]

Sweet omelette Sweet

Name Image Type Region Description[40]

Self- Check 8.1-2

Multiple Choice: Read each statement carefully. Choose thecorrect answer for each statement from amongthe choices given. Write only the letter ofyour chosen answer.

_____1.Includes boiling long enough for the yolk tosolidify or just long enough for the albumen (egg white)to solidify ("soft boiled").

a. Egg Benedict b. egg salad c. egg sandwich d. boiled egg

_____2. Egg salad is often used as a sandwich filling,typically made of chopped hard-boiled eggs, mayonnaise,mustard, minced celery, onion, salt, pepper and paprika.It is also often used as a topping on green salads. It'salso sometimes referred to as egg mayonnaise.

a. Egg Benedict b. egg salad c. egg sandwich d.boiled egg

_____3.A sandwich with some kind of egg filling. Slicedhard boiled eggs, egg salad and scrambled eggs arepopular options. Additional fillings such as variousmeats and cheeses abound. A common version is the friedegg sandwich.

a. Scrambled egg b. egg salad c. egg sandwich d.boiled egg

_____4.A dish made from beaten egg whites and yolks of(usually chicken eggs). Beaten eggs are put into a hotpot or pan (usually greased) and stirred frequently,forming curds as they coagulate.

a. Scrambled egg b. egg salad c. egg sandwich d.Fritata

_____5.an Italian egg-based dish similar to an omelette orcrustless quiche, enriched with additional ingredientssuch as meats, cheeses, vegetables or pasta..

a. Scrambled egg b. egg salad c. egg sandwich d.Fritata

ANSWER KEY 8.1-2

1. d2. b

3. c4. a5. d

Information Sheet 8.1-3Methods of cooking eggs

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different method of cooking eggs2. Demonstrate the different method of cooking eggs

COOKING METHODS There are five basic methods for cooking eggs.

The basic principle of egg cooking is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become toughand their surface may turn gray-green.

Eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken.

BAKED (also known as shirred) For each serving, break and slip2 eggs into a greased ramekin, shallow baking dish or 10-ouncecustard cup. Spoon 1 tablespoon Half and Half, light cream or milk over eggs. Bake in preheated 325 degrees F. oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked.

COOKED IN THE SHELL (eggs in their shells cooked in water).Place eggs in single layer in a saucepan and add enough waterto come at least 1 inch above eggs. Cover and quickly bringjust to boiling. Turn off heat. If necessary, remove the panfrom the burner to prevent further boiling. Let the eggs

stand, covered, in the hot water, the proper amount of time. *

*HARD-COOKED Let stand in hot water about 15 minutes for Large eggs. (Adjust the time up or down by about 3 minutes foreach size larger or smaller.) To help prevent a dark surface on the yolks, immediately run cold water over the eggs or place them in ice water until completely cooled. (Unfortunately it is almost impossible to cook eggs to this stage at altitudes above 10,000 feet.) –

*SOFT-COOKED Let stand in hot water about 4 to 5 minutes depending on desired doneness. Immediately run cold water overthe eggs or place them in ice water until cool enough to handle. To serve out of the shell, break the shell through themiddle with a knife. With a teaspoon, scoop the egg out of each shell half into a serving dish. To serve in an egg cup, place the egg in the cup small-end down, slice off the large end of the egg with a knife or egg scissors and eat from the shell with a spoon.

FRIED (cooked in a small amount of fat in a pan) In a 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until just hot enough to sizzle a drop of water. (If you use a very large pan, more butter will be needed.) Break andslip 2 eggs into thepan. Immediatelyreduce the heat tolow. Cook slowly untilwhites are completelyset and yolks begin tothicken but are not hard, covering with lid, spooning butter over the eggs to baste them, or turning the eggs to cook both sides.

STEAM-BASTED VARIATION (a lower-fat version of fried eggs) Usejust enough butter to grease a 7" to 8" omelet pan or skillet or substitute a light coating of vegetable pan spray and/or a nonstick pan. Over medium-high heat, heat the butter or the coated pan until just hot enough to sizzle a drop of water. Break and slip the eggs into the pan. Immediately reduce the heat to low. Cook until the edges turn white, about 1 minute. Add about 1 teaspoon water for each 2 eggs. (Decrease the proportion slightly for each additional egg being fried.) Cover the pan tightly to hold in steam. Cook until the whites

are completely set and the yolks begin to thicken but are not hard.

POACHED (eggs cooked out of the shell in hot water, milk, broth or other liquid) In a saucepan or deep omelet pan, bring1 to 3 inches of water or other liquid to boiling. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or saucer or break several into a bowl. Holding the dish close to the water's surface, slip the eggs, 1 by 1, into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out theeggs. Drain them in a spoon or on paper towels and trim any rough edges, if desired.

SCRAMBLED (yolks and whites beaten together before cooking in a greased pan). For each serving, beat together 2 eggs, 2 tablespoons milk and salt and pepper to taste until blended. In a 7" to 8" omelet pan or skillet over medium heat, heat 2 teaspoons butter until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of the pan, forming large soft curds. Continue until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Self- Check 8.1-3

Identification : Tell what term is described by each group ofwords.

_____1. Bake in preheated 325 degrees F. oven until whitesare completely set and yolks begin to thicken but are nothard, about 12 to 18 minutes, depending on number ofservings being baked.

_____2. Yolks and whites beaten together before cooking in agreased pan.

_____3. Eggs cooked out of the shell in hot water, milk,broth or other liquid)

_____4. Cooked in a small amount of fat in a pan._____5. Eggs in their shells cooked in water.

ANSWER KEY 8.1-3

1. Baked2. Scrambled3.Poached4.Fried5. Boiled

JOB SHEET 8.1-1Title: METHODS OF COOKING

Performance Objective: Given necessary tools, materialsand equipment, you should be able toperform the following methods ofcooking.

Supplies/Materials : Eggs, Salt Oil, water, Recipe card

Equipment : Non- stick pan, Sauce pan, Wirewhisk, Mixing bowl, Oven, Measuringspoons, Cups

Steps/Procedure:1. BAKED - For each serving, break and slip 2 eggs into

a greased ramekin, shallow baking dish or 10-ounce custard cup. Spoon 1 tablespoon Half and Half, lightcream or milk over eggs. Bake in preheated 325 degrees F. oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to18 minutes, depending on number of servings being baked.

2. COOKED IN THE SHELL (eggs in their shells cooked in water). Place eggs in single layer in a saucepan andadd enough water to come at least 1 inch above eggs.Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. Let the eggs stand, covered, in the hot water, the proper amount of time.

3. FRIED (cooked in a small amount of fat in a pan) In a 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until justhot enough to sizzle a drop of water. (If you use a very large pan, more butter will be needed.) Break and slip 2 eggs into the pan. Immediately reduce theheat to low. Cook slowly until whites are completelyset and yolks begin to thicken but are not hard,

covering with lid, spooning butter over the eggs to baste them, or turning the eggs to cook both sides.

4. POACHED (eggs cooked out of the shell in hot water, milk, broth or other liquid) In a saucepan or deep omelet pan, bring 1 to 3 inches of water or other liquid to boiling. Reduce the heat to keep the watergently simmering. Break cold eggs, one at a time, into a custard cup or saucer or break several into abowl. Holding the dish close to the water's surface,slip the eggs, 1 by 1, into the water. Cook until the whites are completely set and the yolks begin tothicken but are not hard, about 3 to 5 minutes. Witha slotted spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim any rough edges, if desired.

5. SCRAMBLED (yolks and whites beaten together before cooking in a greased pan). For each serving, beat together 2 eggs, 2 tablespoons milk and salt and pepper to taste until blended. In a 7" to 8" omelet pan or skillet over medium heat, heat 2 teaspoons butter until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of thepan, forming large soft curds. Continue until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Assessment Method: Finish product with Pictures

Performance Criteria Checklist 8.1-1 Methods of cooking

CRITERIADid you…. YES NO

1. Bake eggs2. Cooked in the shell 3. Fried egg4. Poached egg5. Scrambled egg

Information Sheet 8.1-4EGG SIZING

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1.Compare and contrast the different sizes of eggs.2. Describe the different sizes of eggs.

Size Mass per egg Cooking Yield(Volume)[2]

Jumbo Greater than 2.5 oz.or 71 g

Very Large or Extra-Large (XL)

Greater than 2.25oz. or 64 g 56 mL (4 tbsp)

Large (L) Greater than 2 oz.or 57 g 46 mL (3.25 tbsp)

Medium (M) Greater than 1.75oz. or 50 g 43 mL (3 tbsp)

Small (S) Greater than 1.5 oz.or 43 g

Peewee Greater than 1.25oz. or 35 g

Self- Check 8.1-4

Matching Type : Match Colum A from Column BAA.

_____1. Greater than 2.5oz. or 71 g

_____2. Greater than 2 oz.or 57 g

_____3. Greater than 1.5oz. or 43 g

_____4. Greater than 1.75oz. or 50 g

_____5. Greater than 1.25oz. or 35 g

Ba. Pee weeb. mediumc. Smalld. Largee. Jumbof. Extra large

ANSWER KEY 8.1-41. e2. d3. c4. b5. a

Information Sheet 8.1-5QUALITY OF EGGS

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Categorize the quality egg.2. Distinguish quality egg

Quality & Grades of Eggs

QualityAll eggs sold at grocery stores must meet strict standards. Only those of high quality reach the consumer. Eggs must be checked for interior quality by candling, a process where eggsare passed over a strong light to show the shell and interior.

Changes in Quality Over TimeEggs must be stored in the refrigerator to maintain Grade A quality. Eggs kept at room temperature deteriorate as much in a day as they do in a week under refrigeration.

As an egg ages:

The AIR CELL becomes larger The YOLK becomes flatter, larger and breaks more easily The THICK WHITE becomes thin and watery

Egg Grades Grade AWhen examined at the grading station, Grade A eggs must meet the following requirements:

Thick white Round, well centered yolk Small air cell (less than 5 mm deep) Clean, uncracked shell with normal shape

Grade B

These eggs are mostly used for commercial baking or go tohospitals, restaurants, etc. Very few are sold at retail stores.

Yolk is slightly flattened; white is thinner. Shell is un-cracked and may have a rough texture; and/or

be slightly soiled and stained.

Grade C

The lowest egg grade, these are used in the production ofprocessed egg products only. They are not sold in grocerystores.

Yolk is flattened and may be oblong in shape; white is thin and watery.

Shell may be cracked and/or stained.

Common Egg QuestionsShell ColourShell colour may vary from white to brown, depending upon thebreed of the hen. There is no difference in nutritive value,flavour or cooking performance between a white shelled andbrown shelled egg.

Yolk ColourYolk colour reflects the type of grain in the hen's feed. Awheat-based diet yields a lemon yellow yolk colour. A corn oralfalfa-based diet yields an orange yellow yolk colour.

Egg White ColourSometimes a raw egg may have a greenish hue due to thepresence of riboflavin (Vitamin B2). Sometimes the raw eggwhite may be cloudy. This is due to the natural presence ofcarbon dioxide which has not had time to escape through theshell and thus indicates a very fresh egg. In both cases, theegg is perfectly safe to eat.

Blood SpotsBlood or "meat" spots are occasionally found on an egg yolk.These tiny red or red-brown spots are not harmful. They arecaused by the rupture of a blood vessel during formation ofthe egg. Blood spots do not indicate a fertilized egg.Candling reveals most blood spots and those eggs are removed,but even with electronic spotters, it is impossible to catchall of them. If desired, the spot can be removed with the tipof a clean knife prior to cooking. These eggs are safe to eat.

"White Ropey Things" (Chalaza)More noticeable the fresher an egg is, the two

chalaza in an egg "anchor" or keep the yolk in thecentre of the egg. They are safe to eat andgenerally "disappear" when an egg is cooked.

However, if desired, they can be removed beforecooking with the tip of a fork or knife.

Self- Check 8.1-5

Multiple Choices: Read each statement carefully. Choose thecorrect answer for each statement from amongthe choices given. Write only the letter ofyour chosen answer.

_____1. Yolk is flattened and may be oblong in shape; whiteis thin and watery.

a. Grade C b. grade B c. grade A d. grade AA

_____2. Yolk is slightly flattened; white is thinner.a. Grade C b. grade B c. grade A

d. grade AA

_____3. Thick white Round, well centered yolk , Small air cell (less than 5 mm deep) Clean, uncracked shell with normal shape.

a. Grade C b. grade B c. grade A d. grade AA

_____4. These eggs are mostly used for commercial baking orgo to hospitals, restaurants, etc. Very few are sold atretail stores.

a. Grade C b. grade B c. grade A d. grade AA

_____5. Shell may be cracked and/or stained.a. Grade C b. grade B c. grade A d. grade AA

ANSWER KEY 8.1-5

1. a2. b3. c4. b5. a

Information Sheet 8.1-6MARKET FORMS OF EGG

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Enumerate the market forms of egg2. Discuss the Market forms of Eggs

Market Forms of Eggs 1. Fresh a. Dozen b. Flat (2.5 dozen) c. Case or half case 2. Frozen (pasteurized) Whole Yolk (Sugar added 5%) 3. Pasteurized Dry (Powdered)- heating a raw shell egg to

a high enough temperature to achieve pasteurization would alsocook the egg.

a. Whole yolk c. White

Self- Check 8.1-6

Enumeration : Enumerate the 3 market forms of eggs

1.2.3.

ANSWER KEY 8.1-6

1. Fresh2. Frozen3. Pasteurize

Information Sheet 8.1-7NUTRITIONAL VALUE/COMPONENTS OF EGGS

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. State the nutritional value and components of eggs. 2. Discuss the Nutritional Value and Components of egg.

Nutritional value Eggs provide a significant amountof protein to one's diet, as well as various

nutrients.Chicken eggs are the most commonly eaten eggs, andare highly nutritious. They supply a large amount ofcomplete, high-quality[3] protein (which containsall essential amino acids for humans), and provide

significant amounts of several vitamins andminerals, including vitamin A, riboflavin, folicacid, vitamin B6, vitamin B12, choline, iron,

calcium, phosphorus and potassium. They are also oneof the least expensive single-food sources of

complete protein.One large chicken egg contains approximately 7 gramsof protein.3 egg yolks in a glass All of the egg'svitamin A, D and E is in the yolk. The egg is one of

the few foods which naturally contain vitamin D(although this nutrient is naturally produced inhumans when their skin is exposed to sunlight). Alarge egg yolk contains approximately 60 calories(250 kilojoules); the egg white contains about 15

calories (60 kilojoules). A large yolk contains morethan two-thirds of the recommended daily intake of300 mg of cholesterol (although one study shows that

your body does not absorb much cholesterol fromeggs[4]). The yolk makes up about 33% of the liquidweight of the egg. It contains all of the fat in theegg and slightly less than half of the protein. Italso contains all of the choline, and one yolk

contains approximately half of the recommended dailyintake. Choline is an important nutrient fordevelopment of the brain, and is said to be

important for pregnant and nursing women to ensurehealthy fatal brain development [5].Recently,

chicken eggs that are especially high in Omega 3fatty acids have come on the market. These eggs are

made by feeding laying hens a diet containingpolyunsaturated fats and kelp meal. Two brands

available in the UK are "Columbus Eggs"[6] and "TheHearty Egg"[7]. Nutrition information on thepackaging is different for each of the brandsCholesterol and fat Chicken egg yolks contain asmall amount of fat. People on a low-cholesteroldiet may need to cut down on egg consumption,

although most of the fat in egg is unsaturated fatand may not be harmful. The egg white consistsprimarily of water (87%) and protein (13%) andcontains no cholesterol and little, if any, fat.

Some people try to avoid eggs in their diet becausethey are high in cholesterol, which is concentratedin the yolk. This issue is sometimes addressed by

eating only some or none of the yolk. Peoplesometimes remove the yolk themselves, or may use

prepared egg substitutes such as Egg Beaters. Thereis debate over whether egg yolk presents a healthrisk. Some research suggests it may lower total Low

density lipoprotein ("bad" cholesterol) whileraising High density lipoprotein ("good"

cholesterol) levels.[citation needed] Some peopleadvocate the eating of raw eggs and egg yolks forthis reason, claiming that uncooked cholesterol inthe yolk is healthier than when it is cooked. TheUnited States egg industry launched its continuing"Incredible Edible Egg" campaign, which touts eggsas a healthy part of a balanced diet. The AmericanEgg Board publicizes modern research which showsthat dietary cholesterol has less effect on blood

cholesterol than previously thought.Nutritive Value Eggs provide protein, vitamin A,riboflavin, and other vitamins and minerals. Theyolk contains all the fat, saturated fat, andcholesterol in an egg. In 1 large egg, the yolk

contains 5 grams total fat, 2 grams saturated fattyacids, 213 milligrams cholesterol, and 60 calories.

The egg white contains 15 calories. Use theNutrition Facts panel on each individual productlabel to learn about the nutrient content of thatfood and how it fits into an overall daily diet.

Choose a diet low in fat, saturated fat, andcholesterol to help reduce the risk of gettingcertain diseases and to help maintain a healthy

weight. The Dietary Guidelines for Americans suggestchoosing a diet containing 30 percent or less ofcalories from fat, and less than 10 percent ofcalories from saturated fatty acids. Also, some

health authorities suggest that dietary cholesterolbe limited to an average of 300 milligrams or lessper day. The Food Guide Pyramid suggests 2 to 3

servings each day of food from the meat group, theequivalent of 5 to 7 ounces of cooked lean meat,poultry, or fish. Because egg protein is of highquality, eggs are an alternative to lean meat,poultry, and fish. Count one whole egg as 1/3serving, and remember that egg yolks should belimited to four per week. Tips: Substitute 2 eggwhites for each whole egg in muffins, cookies,puddings, and pie fillings. Some specialty egg

products are available, such as liquid whole eggsthat are lower in fat and cholesterol, liquid

products made without yolks, and dried whites forcake decorators. When you choose a whole egg,

balance your cholesterol intake by choosing otherfoods that are low in cholesterol.

Self- Check 8.1-7

Fill in the Blanks : Chicken eggs are the most commonly eaten eggs, andare highly nutritious. They supply a large amount ofcomplete, high-quality[3] ________ (which containsall essential amino acids for humans), and provide

significant amounts of several vitamins andminerals, including______, __________, ________,vitamin B6, vitamin B12, choline, iron__________,phosphorus and potassium. They are also one of theleast expensive single-food sources of complete

protein.

ANSWER KEY 8.1-7

1. Protein2. Vitamin A 3. Riboflavin4. Folic acid5. Calcium

Information Sheet 8.1-8SAFE WORK PRACTICES

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the safe work practices in handling eggs.2. Imbue the importance of safe work practices in egg

handling.

Eggs and Food SafetySome raw eggs carry bacteria that can cause a nasty digestive tract infection called salmonellosis. Symptoms include fever, diarrhea and abdominal cramps and canappear anywhere from 12 hours to three days after eating contaminated eggs.

Most people recover without any problems, but infants, the elderly and those with impaired immune systems may become very sick because the infection can spread from the digestive tract to the bloodstream and may even cause death.

You can't tell which eggs are contaminated with salmonella by looking at them or smelling them, so you need to treat all raw eggs like potential carriers and followproper food safety practices. The US Food and Drug Administration requires cartons of raw eggs that aren't treated to kill the salmonella to carry the following statement:

Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks arefirm, and cook foods containing eggs thoroughly.

Preventing foodborne illness from eggs begins at the grocery store and continues inyour own kitchen - before, during and after meals.

Cooking EggsWhen it's time to cook your eggs, be sure all cooking surfaces, equipment, utensilsand your hands are clean.

Keep raw eggs away from cooked or ready-to-serve foods to prevent cross-contamination. And don't lick spoons or eat raw dough or batter made with raw eggs.Cook eggs until both whites and yolks are firm. Bake quiches, casseroles and other egg dishes to an internal temperature of 160 degrees Fahrenheit. If your recipes call for raw or undercooked eggs as part of the final product, be sure to choose eggs that have been treated to kill salmonella or use pasteurized egg products.

Once your eggs are cooked, you need to follow typical food safety procedures and either keep them hot until served (above 140 degrees Fahrenheit) or stored in cold temperatures (below 40 degrees Fahrenheit. After your meal is finished, refrigeratecooked eggs and egg dish leftovers right away. They can be kept refrigerated safelyfor three or four days.

If you're packing a lunch with an egg salad sandwich or hard boiled eggs, you'll need to pack them with freezer packs or keep refrigerated until lunch time. Frozen eggs and egg products can be kept at 0 degrees Fahrenheit for up to one year. Thaw frozen egg products safely in the refrigerator, not at room temperature.

Self- Check 8.1-8

True or False: Encircle the letter T if the statement is trueand F if wrong.

1. T or F Eggs that can cause a nasty digestive tract infection called salmonellosis.2. T or F All people can recover from salmonellosis.3. T or F The US Food and Drug Administration requires cartonsof raw eggs that aren't treated to kill the salmonellato carry the following statement.4. T or F You can tell which eggs are contaminated with salmonella by looking at them or smelling them.5. T or F To prevent illness from bacteria: keep eggsrefrigerated, cook eggs until yolks are firm, and cookfoods containing eggs thoroughly.

ANSWER KEY 8.1-8

1. True2. False3. True4. False5. True

Information Sheet 8.1-9Principles and practices of hygiene related to use of raw

ingredients

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Explain the principles and practices of hygienerelated to use of raw eggs.

2. Discuss the principles and practices of hygienerelated to use of raw eggs.

Raw Eggs

Handle eggs and egg products safely to reduce your chance of infection. Choose raw eggs that are refrigerated, never buy eggs that are being sold at roadside stands or farmers marketsunless they are being sold in refrigerated cases at a temperature below 40 degrees Fahrenheit.

Open the carton to be sure the eggs are clean, and the shells are not cracked. Egg products sold in liquefied, dried or frozen form must be pasteurized to kill the salmonella (look on the label), but remember that frozen and liquid egg products should be handled as raw food.

Raw eggs must be kept refrigerated until you cook them or use them in recipes. Keep them in their cartoons to reduce the chance of accidental breakage. Raw eggs can be stored safely in the refrigerator for up to three weeks and liquid egg products should be kept in the refrigerator (look for a Use By date).

Dry egg products can be kept at room temperature in a sealed container until it's opened, then they should be refrigerated.Once dry egg products are mixed with liquid they should be used or refrigerated within one hour.

Self- Check 8.1-9

Fill in The Blanks : Handle eggs and egg products safely to reduce your chance of ___(1)_____. Choose raw eggs that are refrigerated, never buy eggs that are being sold at roadside stands or farmers marketsunless they are being sold in refrigerated cases at a temperature below __(2)__ degrees Fahrenheit.

Open the carton to be sure the eggs are clean, and the shells are not __(3)_____. Egg products sold in liquefied, dried or frozen form must be ___(4)____ to kill the salmonella (look onthe label), but remember that frozen and liquid egg products should be handled as raw food.

Raw eggs must be kept refrigerated until you cook them or use them in recipes. Keep them in their cartoons to reduce the chance of accidental breakage. Raw eggs can be stored safely in the refrigerator for up to __(5)___ weeks and liquid egg products should be kept in the refrigerator (look for a Use By date).

ANSWER KEY 8.1-9

1. Infection2. 403. Cracked4. Pasteurize5. Three

Information Sheet 8.1-10LOGICAL AND TIME EFFICIENT WORK FLOW

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Define Logical and time efficient workflow.2. Discuss the Logical and time efficient workflow

Mise-en-place and workflow planningMise-en-place is a French term used in food preparation which means “things have been put in place”. A good chef will complete all his or her mise-en-place before beginning to prepare a dish. Thorough mise-en-place ensures the preparationof a dish runs smoothly, that service times are met and a highquality meal is produced.

Tasks which should be undertaken to complete mise-en-place include:

ordering ingredients correct selection of a recipe selection of correct ingredients weighing and measuring of ingredients selection of correct equipment and assemblage of

equipment where required preparation of ingredients, such as cutting vegetables,

preparing meats and other tasks which should be completedbefore commencing cooking.

Workflow planningWorkflow planning involves the logical planning of time to ensure your work is completed methodically and with the minimum time and energy required. Co-operation between all kitchen staff is an essential ingredient in successful workflow planning.

Workflow planning involves five areas. They are:

Logical sequence – taking a step-by-step approach to completing tasks is important in any commercial kitchen. Having a clear and logical plan will ensure all dishes are ready for service.

Time efficiency – tasks should be approached in a time efficient manner. Some tasks are simple and others are more complex. By combining tasks, it is possible to achieve more than one goal at a time and complete tasks efficiently.

Planning and organization – in a kitchen brigade, the head chef is responsible for the smooth running of the kitchen. However, a kitchen can not run smoothly if all sections are not working together. Planning and organisation are essential in the kitchen as it allows all sections to complete their tasks to ensure service times are met.

Time constraints – service periods rely on strict time constraints. Mise-en-place must be complete before a service period so meals can be served to the customer in a timely manner. Chefs must meet these time deadlines to ensure the customer receives their food in an appropriatetime frame and to a high standard.

Co-operation – teamwork and co-operation are essential inany workplace. All workers in the kitchen brigade need towork together to reach their common goal.

Self- Check 8.1-10

Chronological arrangement: arrange the following Tasks whichshould be undertaken to complete mise-en-place.(Write a. b. c. and so on).

_____1. correct selection of a recipe_____2. selection of correct ingredients_____3. selection of correct equipment and assemblage of

equipment where required_____4. preparation of ingredients, such as cutting

vegetables, preparing meats and other tasks which should be completed before commencing cooking.

_____5. weighing and measuring of ingredients_____6. ordering ingredients

ANSWER KEY 8.1-10

1. b2. d3. e4. f5. c6. a

Information Sheet 8.1-11Cutting and presentation techniques of eggs

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Explain Cutting and presentation techniques of eggs2. Demonstrate cutting and presentation techniques of

eggs in devil Eggs recipe.

Method 1 of 4: Boiling the Eggs

1.

1. Boil the eggs. Place them in a single layer saucepan,covered with enough water so that 1 ½ inches (2cm) ofwater sits above the eggs.

2.

2.Turn the heat to high. Allow water to come to a rollingboil.

3.

3. Reduce the heat to low. Cook for 1 minute.

4.

4. Remove from the heat. Cover for 14 minutes.

5.

5. Rinse the eggs by running them under cold watercontinuously for 1 minute.

Method 2 of 4: Preparing the Boiled Eggs

1.

1. Crack and peel the boiled eggs. Carefully remove theshell and rinse with cool water to ensure that all of theshell has been removed. Gently dry with a paper towel.

2.

2.Slice the eggs in half, lengthwise. Lift out the yolks,placing them into a glass bowl (slip a teaspoon in tohelp shift the boiled yolks out neatly). Set the whitesaside.

Method 3 of 4: Making the Deviled Eggs

1.

1.Mash the yolks. Add the mayonnaise, vinegar, mustard,salt and pepper and mix to combine well.

2.

2.Spoon or pipe an even amount of the mixture into thewaiting egg whites. Top each one with a pinch of paprika.

Method 4 of 4: Creating the Deviled Egg Flower

1.

1.Count the number of deviled eggs you have prepared. Forexample, if you cooked six eggs, you'll have 12 prepareddeviled eggs.

2.

2.Locate a large, rectangular white platter to showcasethe deviled egg flower.

3.

3.Create the flower base first. Working from the bottomof the platter upwards, lay sprouts of any sort (alfalfa,clover, broccoli, onion, etc) across the bottom of theplatter as pictured. The sprouts serve as the grass.Fresh sprigs of dill will also work just as well.

4.

4.Peel a long stem from a young, fresh leek, green onion,or chive. This will act as the flower stem. Consideradding “leaves” by adding smaller leek stems to the sidesof your main stem.

5.

5.Arrange the deviled eggs. Place the deviled eggs in acircular pattern, beginning at the top of the leek stem.Leave a center hole.

6.

6.Place one deviled egg in the center. This will form themiddle part of the flower. Top with a small edibleflower. Or, you could top with a special garnish likechopped chives, pimento or relish. It's your choice.

7.

7. Finished. Serve in the middle of a table or as a partyplatter.

Self- Check 8. 1-11

Arrange the procedure in cutting and presenting deviledeggs.

_____1. Boil the eggs. Place them in a single layer saucepan, covered with enough water so that 1 ½ inches (2cm) of water sits above the eggs.

_____2. Turn the heat to high. Allow water to come to a rolling boil.

_____3. Reduce the heat to low. Cook for 1 minute._____4. Remove from the heat. Cover for 14 minutes._____5. Rinse the eggs by running them under cold water

continuously for 1 minute._____6. Finished. Serve in the middle of a table or as a

party platter_____7. Crack and peel the boiled eggs. Carefully remove the

shell and rinse with cool water to ensure that all of theshell has been removed. Gently dry with a paper towel.

_____8. Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon into help shift the boiled yolks out neatly). Set the whites aside.

_____9. Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.

_____10. Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch ofpaprika.

_____11. Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch ofpaprika.

_____12. Locate a large, rectangular white platter to showcase the deviled egg flower.

_____13. Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottomof the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.

_____14. Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

_____15. Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

_____16. Place one deviled egg in the center. This will form the middle part of the flower.

ANSWER KEY 8.1-11

1. a2. b3. c4. d5. e6. o7. f8. g9. h10. i11. j12. k13. l14. m15. n16. p

TASK SHEET 8.1-1Title: Cutting and presentation techniques

of eggs

Performance Objective: Given one hour, ,youshould be able to Cut and present techniques of

egg dishes.Supplies/Materials : knives, Eggs, Egg cutter, Choppingboard

Equipment : Gas Stove, Electric mixer

Steps/Procedure:1) Boil the eggs. Place them in a single layer

saucepan, covered with enough water so that 1 ½ inches(2cm) of water sits above the eggs.

2) Turn the heat to high. Allow water to come to a rolling boil.

3) Reduce the heat to low. Cook for 1 minute.4) Remove from the heat. Cover for 14 minutes.5) Rinse the eggs by running them under cold water

continuously for 1 minute.6) Crack and peel the boiled eggs. Carefully remove the

shell and rinse with cool water to ensure that all of the shell has been removed. Gently dry with a paper towel.

7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoonin to help shift the boiled yolks out neatly). Set thewhites aside.

8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.

9) Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

10) Count the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll

have 12 prepared deviled eggs.11) Locate a large, rectangular white platter to

showcase the deviled egg flower.12) Create the flower base first. Working from the

bottom of the platter upwards, lay sprouts of any sort(alfalfa, clover, broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work justas well.

13) Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

14) Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

15) Place one deviled egg in the center. This will form the middle part of the flower.

16) Finished. Serve in the middle of a table or as a party platter

Assessment Method: Observation Method

Performance Criteria Checklist 8.1-1Cutting and presentation techniques of eggs

CRITERIADid you…. YES NO

1. Boil the eggs2. Turn the heat to high. Allow water to

come to a rolling boil.

3. Reduce the heat to low. Cook for 1 minute.

4. Remove from the heat. Cover for 14 minutes.

5. Rinse the eggs by running them under coldwater continuously for 1 minute.

6. Place one deviled egg in the center. Thiswill form the middle part of the flower.

7. Crack and peel the boiled eggs. Carefullyremove the shell and rinse with cool water to ensure that all of the shell hasbeen removed. Gently dry with a paper towel.

8. Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.

9. Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mixto combine well.

10. Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

11. Count the number of deviled eggs you

have prepared. For example, if you cookedsix eggs, you'll have 12 prepared deviledeggs.

12. Locate a large, rectangular white platter to showcase the deviled egg flower.

13. Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover,broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.

14. Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

15. Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

16. Finished. Serve in the middle of a tableor as a party platter

Information Sheet 8.1-12Organizational skills and teamwork

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. State the organizational skills and teamwork2. Discuss the organizational skill and teamwork.

People need organizational skills at work to be more productive. Workers who know where to find notes or certain resources can save time. Therefore, they tend to get more done. There are a number of organizational skills for work, including organizing work space and computer files, project scheduling, organizing the work of others, time management skills and prioritizing certain activities.

Work SpaceIt takes a knack to be able to organize your desk, placing supplies in areas where you can easily locate them. When employees start a new job, they should evaluate what supplies they need, order them and keep these items stocked regularly. For example, employees need notepads, pens, pencils, staples, staplers, sticky notes and even thumb tacks. A person should only keep those items they use regularly on their desk,

according to the Harvard Business Review article "Organize Your Workspace for Maximum Productivity." Everything else should have its own drawer, compartment or space. Also, be sure your computer files are all in folders you can access easily and are backed up.

Time ManagementEmployees need time management organizational skills to keep track of meetings, appointments, tasks and deadlines. Time management skills will help you stay on schedule with everything you do. Time management skills will also help you avoid the last minute rush to complete tasks, eliminating potential stress in the process. For example, if a product manager requests some information from you at a meeting, take good notes. Later, record that particular activity and make sure you send the information on time. It is best to use an organizer or software scheduler, which usually includes a calendar, daily schedule pages and pages for notes.

Tracking TasksOrganizational skills are needed to keep track of projects. Finding a way to track tasks will help keep you ahead of the game. Projects require a lot of individual tasks. These tasks need to be completed on time to reach the project deadline. Many times managers will need to delgate tasks to employees tomeet these deadlines. Managers need to learn how long certain tasks will take so they make regular progess on a project. However, most managers are responsible for completing numeroustasks and projects. If you work with project deadlines, use a project log to keep track of your progress. You can keep the project log on file in your computer. Include the project name, the date it was assigned, certain tasks and due dates and the deadline for the entire project.

Organizing Employees WorkAnyone who manages employees, particularly hourly workers, knows that she has to keep them busy. Managers often need to assign duties to employees on a daily basis. Therefore, not only does she have her own work to complete, she needs to makesure her employees get their work done as well. Additionally, a manager has to evaluate her employees and make sure she gives them their annual review. As well as logging what projects your employees are working on, make sure to check in

with them regularly or require progress reports to get a clearpicture of where everything stands.

PrioritizingPrioritizing is determining which tasks are most important at each moment, according to Time-Management Guide, a popular online business reference site. You may be inundated with meetings and work on certain days, when everything seems due at once. Managers and employees must learn to prioritize theirworkload, focusing on the most important tasks first. For example, the president of the company may urgently need information for a meeting. Consequently, you may need to research and provide that information for the president beforecompleting any of your own tasks that day.

Self- Check 8.1-12

Multiple Choices: Read each statement carefully. Choose thecorrect answer for each statement from amongthe choices given. Write only the letter ofyour chosen answer.

_____1. It takes a knack to be able to organize your desk,placing supplies in areas where you can easily locatethem.a. tracking task b. work space c. prioritize d.

organize_____2. Prioritizing is determining which tasks are most

important at each moment, according to Time-ManagementGuide, a popular online business reference site.a. tracking task b. work space c. prioritize d.

organize_____3. Anyone who manages employees, particularly hourly

workers, knows that she has to keep them busy. Managersoften need to assign duties to employees on a dailybasis.a. tracking task b. work space c. prioritize d.

organize_____4. Employees need time management organizational skills

to keep track of meetings, appointments, tasks anddeadlines.a. tracking task b. organizing c. prioritize d.Time management

_____5. Organizational skills are needed to keep track ofprojects.a. tracking task b. organizing c. prioritize

d.Time management

ANSWER KEY 8.1-12

1. b2. c3. d4. d5. a

Information Sheet 8.1-13Waste minimization Techniques and Environmental

Considerations in Specific relation to Egg cookery

Learning Objectives:After reading this INFORMATION SHEET, YOU MUST be able to:

1. Discuss Waste minimization techniques andenvironmental considerations in specific relation to eggcookery

2. List down Waste minimization techniques andenvironmental considerations in specific relation to eggcookery.

WASTE MANAGEMENT PROCEDURES AND TECHNIQUES

1. Waste avoidance is engaging in activity that preventsgeneration of waste. Wastesegregation is the process of dividing garbage and wasteproducts in an effort to reduce, reuse and recycle materials.

2. Waste reduction is the minimization of wasteful consumptionof goods.

3. Re-use is the process of recovering materials intended forsome purpose without changing their physical and chemicalappearance.

4. Recycling is the treatment of waste materials through aprocess of making themsuitable for beneficial use and for other purposes.

5. Composting is the controlled decomposition of organicmatter by microorganismmainly bacteria and fungi into a humus like product.

6. Waste disposal refers to the proper discharge of any solidwaste.

Self- Check 8.1-13

Matching Type: Match the techniques on waste management onColumn A against to the terminologies on ColumnB. write only the letter on your answer sheet.

A_____1. Is the

minimization ofwasteful consumption ofgoods.

_____2. Refers to theproper discharge of anysolid waste.

_____3. is engaging inactivity that preventsgeneration of waste.

_____4. Process ofrecovering materialsintended for somepurpose withoutchanging their physicaland chemicalappearance.

_____5. The controlleddecomposition oforganic matter bymicroorganism mainlybacteria and fungi intoa humus like product.

Ba. Waste avoidanceb. Waste reductionc. Re-used. Recyclinge. Compostingf. Waste disposal

ANSWER KEY 8.1-13

1. b2. f3. a4. c5. e

Evidence Plan

Competency standard:

COOKERY NC II

Unit of competency:

PREPARE EGG DISHES

Ways in which evidence will be collected: [tick the column]

Obse

rvat

ion

&

Dem

onst

ratio

n &

Portf

olio

Writ

ten

The evidence must show that the trainee…

Cleaned, sanitized and prepared toolsand equipment based on the required tasks.

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Identified Ingredients correctly, according to standard recipes, recipecards or enterprise requirements

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Assembled ingredients according to correct quantity, type and quality required

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Prepared Ingredients based on the required form and time frame √

Thawed Frozen ingredients following enterprise procedures √

Washed raw ingredients when necessary with clean potable water. √

*prepared variety of egg dishes according to standard recipes using arange of cooking methods

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Cooked eggs based on clients requirements

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Selected and prepared Sauces and accompaniments specific to egg preparations

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Tasted and seasoned cooked dishes arein accordance with the required tasteof the dishes

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*Followed Workplace safety and hygienic procedures according to enterprise and legal requirements

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selected Suitable plates according toenterprise standards

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*Presented Eggs are hygienically and attractively using suitable garnishesand side dishes sequentially within the required timeframe

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Observed factors in plating dishes inpresenting poultry and game dishes

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Stored fresh and processed eggs at the correct temperature.

√ √

Maintained Optimum freshness and quality in accordance with enterprisestoring techniques and procedures

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Utilized quality trimmings and other leftovers are where and when appropriate

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

√ √

NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

Objectives/Contentarea/Topics Knowledge Comprehension Application

# ofitems/% oftest

Prepare mise en place 5 5 5 15

Prepare and cookegg dishes 5 3 2 10

Present egg dishes 5 2 8 15

Present egg dishes 5 3 2 10

TOTAL 20 13 17 50

 

Republic of the PhilippinesSanta Fe National High School

Santa Fe Nueva Vizcaya

Written exam (INSTITUTIONAL)

Name:_____________________Section:____________ Date:________Score:______

I. Matching type: match column A with column B. write the chosen number of your answer. (15 pts) _____ 1. Largest size of eggs. A. AA_____ 2. Eggs serve this purpose in any B. Albumen recipe that calls for beaten C. Binding

egg whites. D. Candling_____ 3. Process of grading eggs. E. Chalaza_____ 4. Highest grade of eggs F. Coating_____ 5. Eggs are often used in this way G. Emulsifying to prepare foods. H. Jumbo_____ 6. Most of the nutrients are contained I. Large in this part of the egg. J. Leavening_____ 7. This is another name for baked K. Poached

eggs. L. Shirred_____8. White cord-like substance that holds

M. Thickening the yolk in the center ofthe egg. N. Yolk _____9. Eggs cause this to happen in pudding O.

and custards._____ 10. The thick and thin egg white. P._______11. Omelet Pans_______12. Egg Containment RingsQ.

_______13. Egg spoons_______14. Egg Cups R._______15. Coddlers

S.

T.

2 4II. Identification (5) 1. _______ ________________ 2. __________ ______________ 53. ___________ ____________4. __________ _____________5. __________ _________________

1 3

III. True or False: Encircle the letter T if the statement istrue and F if wrong. (21) 1. T or F The color of the egg shell has no influence on nutrient value or

eating quality.2. T or F Most recipes are developed to use jumbo eggs.3. T or F Eggs are a good source of protein.4. T or F nutritionally, eggs belong to the dairy group.5. T or F the size of an egg has no relationship to its quality or grade.6. T or F Eggs should be washed before storing them.7. T or F Since eggs are high-protein foods, they should be cooked at low

temperatures only until done.8. . T or F Eggs should be stored with large end facing up.

9. T or F Discoloration of the yolk in hard-cooked eggs is caused by

overcooking.10. T or F Cooling hard-cooked eggs in cold water makes them easier to

peel.11. T or F Egg whites are high in cholesterol.12. T or F To cook the top of a fried egg more quickly, the pan may be covered.13. T or F To hard-cook an egg, put it in a pan of water and let it boil for

15 minutes.14. T or F If you get even a small amount of egg yolk or other fat in the egg

whites, they will not beat up to correct volume.15. T or F Eggs separate more easily when they are at roomtemperature.16. T or F Eggs should never be cooked in their shell in the microwave oven.17. T or F A good place to store eggs is in the open door shelves of your

refrigerator.18. T or F Eggs absorb odors and must be kept covered.19. T or F Adding liquid to eggs that are to be scrambled makes them

lighter and fluffier.20. T or F Eggs separate more easily when they are cold.21. T or F Eggs separate more easily when they are cold.

IV. Enumeration:A. Eggs are classified according to size and weight. Givethe various sizes with their weights per dozen. (6)

1) __________________ 2) __________________ 3) __________________ 4) __________________ 5) __________________ 6) __________________

B. Give at least 8 nutritional contributions of eggs? (8)1) _________________________________2) _________________________________3) _________________________________4) _________________________________5) _________________________________6) _________________________________7) _________________________________8) _________________________________

ANSWER KEY(WRITTEN- INSTITUTIONAL)

Test I. Multiple choice:1. H2. J3. D4. A5. F6. N7.L8. B9. M

10. B11. S12. R13. P14. O15. Q

III. Identification1. White/ Albumen2. Air Cell3. Shell4. Yolk5.Chalaza

IV. True or False1) T2) F3) T4) F5) T6) T7) T8) T9) F10) T11) F12) T13) F14) T15) F16) T

17) F18) T19) T20) T

V. Enumeration:A.1. Jumbo2. Extra Large3. Large4. Medium5. Small6. Peewee

B.1. Fat2. Protein3. Vitamin D4. vitamin A5. Iron6. cholesterol7. Phosporus8. Riboflavin

Performance Test

Specific Instruction for the Candidate

Qualification COOKERY NC II

Unit of Competency PREPARE EGG DISHES

Units of Competency covered: Preparing Egg Dishes

General Instruction:

Given the necessary tools, materials and equipment you are required to perform the different cooking methods of egg dishes. (Allotted time 1 hr.)

Specific Instruction:1) Boil the eggs. Place them in a single layer saucepan,

covered with enough water so that 1 ½ inches (2cm) of water sits above the eggs.

2) Turn the heat to high. Allow water to come to a rolling boil.

3) Reduce the heat to low. Cook for 1 minute.4) Remove from the heat. Cover for 14 minutes.5) Rinse the eggs by running them under cold water

continuously for 1 minute.6) Crack and peel the boiled eggs. Carefully remove the

shell and rinse with cool water to ensure that all of theshell has been removed. Gently dry with a paper towel.

7) Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.

8) Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.

9) Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.

10) Count the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.

11) Locate a large, rectangular white platter to showcase the deviled egg flower.

12) Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottomof the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.

13) Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.

14) Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.

15) Place one deviled egg in the center. This will form the middle part of the flower.

16) Finished. Serve in the middle of a table or as a party platter

DEMONSTRATION Tool with QuestioningCandidate name:Trainer’s name:Qualification: Cookery NC II

Unit of Competency Prepare Egg DishesDate of assessment:Time of assessment:Instructions for demonstration

Given the necessary materials, tools and equipment, the candidate must be able to prepare rooms for guest in accordance specifications and requirements. Materials and equipment

OBSERVATION to show if evidenceis demonstrated

During the demonstration of skills, did the candidate: Yes No N/A

Boiled the eggs.? Turned the heat to high. Allow water

to come to a rolling boil?

Reduced the heat to low. Cook for 1 minute?

Removed from the heat. Cover for 14 minutes.?

Rinsed the eggs by running them undercold water continuously for 1 minute.?

Cracked and peeled the boiled eggs. Carefully remove the shell and rinse with cool water to ensure that all ofthe shell has been removed. Gently dry with a paper towel.?

Sliced the eggs in half, lengthwise. Lift out the yolks, placing them intoa glass bowl (slip a teaspoon in to

help shift the boiled yolks out neatly). Set the whites aside.?

Mashed the yolks. Add the mayonnaise,vinegar, mustard, salt and pepper andmix to combine well.?

Spooned or piped an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.?

Counted the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.?

Located a large, rectangular white platter to showcase the deviled egg flower.?

Created the flower base first.?

Peeled a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.?

Arranged the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.?

Placed one deviled egg in the center.This will form the middle part of theflower.?

Finished. Serve in the middle of a table or as a party platter?

The candidate’s demonstration was:Satisfactory Not Satisfactory

QUESTIONING TOOL

Questions to probe the candidate’s underpinningknowledge

Satisfactory

responseExtension/Reflection Questions Yes No

1. What will happen if there is a oil spill on the floor while preparing to cook?2. What will happen if there is gas leaking from your LPG tank while cooking?Safety Questions

3. What should you do to avoid tripping accident on the kitchenwhile preparing to cook?4. What should you do to avoid fire cause by gas leak from yourLPG tank while cooking?Contingency Questions

5. What will you do to avoid tripping accident cause by oil spill on the floor while preparing to cook?6. What will you do to avoid kitchen fire while working in thekitchen?Job Role/Environment Questions

7. How can you prevent tripping accident while cooking?8. How can you prevent kitchen fire while working in the premises?Rules and Regulations

9. Can you comply with the enterprise safety rules and regulation?The candidate’s underpinningknowledge was:

Satisfactory

NotSatisfactory