Task 114: Unit Orientation & Objectives

Professional Cook Certification > Eggs > Task 114Estimated Time: 5 mins

Tips & Related Information
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Eggs

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Eggs are used in a variety of preparations in a professional kitchen. They are quite versatile and may serve as the main course of a meal, a side dish, part of a salad or appetizer or an indispensable ingredient in many, sweet or savory baked goods. Regardless of your area of expertise or focus, egg cookery is a critical skill in many kitchens.

This unit serves as a general introduction to egg cookery – incorporating a variety of activities and exercises to help hone your egg cooking skill.

In this unit, you will learn the anatomy of an egg and how to fry, boil or scramble them to satisfy customer preferences. We will cover basting, poaching and steaming methods. You will also learn how to prepare a frittata and a fluffy omelet.

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At the end of this cooking school unit, you will be able to:

  • Identify the anatomy of the egg

  • Identify and explore key cooking techniques, such as boiling, poaching, basting and scrambling

  • Practice frittata and omelet techniques

  • Determine various levels of doneness in eggs