PPL2FPC8 Prepare, cook and finish basic egg dishes

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1 Overview This standard is about preparing, cooking and finishing basic egg dishes, for example: scrambled eggs poached eggs omelettes Scotch eggs baked eggs sweet egg dishes The preparation and cooking techniques covered include whisking boiling frying griddling poaching scrambling baking bain marie PPL2FPC8 1

2 Performance criteria You must be able to: 1 select the type and quantity of eggs and other ingredients required for preparation 2 check the eggs and other ingredients meet quality and other requirements 3 choose the correct tools, knives and equipment required to prepare, cook and finish the egg dish 4 use the tools, knives and equipment correctly when preparing, cooking and finishing the egg dish 5 prepare the ingredients to meet the requirements of the egg dish 6 cook the ingredients to meet the requirements of the egg dish 7 make sure the egg dish has the correct flavour, colour, texture and quantity 8 garnish and present the egg dish to meet requirements 9 make sure the egg dish is at the correct temperature for holding and serving 10 safely store any cooked egg dishes not for immediate use Formatted: Indent: Left: 4.5 cm, Hanging: 1 cm You must be able to: 1 check the eggs and other ingredients meet dish requirements 2 choose and use tools and equipment correctly 3 prepare and cook the eggs and other ingredients to meet dish requirements 4 make sure the egg dish has the correct colour, texture and quantity 5 present and finish the egg dish to meet requirements 6 make sure the egg dish is at the correct temperature for holding and serving 7 safely store any cooked egg dishes not for immediate use

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4 Knowledge and understanding You need to know and understand: 1 different types of egg dishes and their characteristics 2 how to make sure that the eggs and other ingredients meet dish requirements 3 what quality points to look for in eggs 4 what you should do if there are problems with the eggs and other ingredients 15 the correct tools and equipment to carry out the following preparation and cooking methods: a. whisking b. boiling c. frying d. griddling e. poaching f. baking g. scrambling h. bain marie 26 how to carry out the following cooking methods according to dish requirements: a. whisking b. boiling c. frying d. griddling e. poaching f. baking g. scrambling h. bain marie 7 why it is important to use the correct techniques, tools and equipment when preparing, cooking and finishing egg dishes 8 the correct temperatures for cooking eggs and why these temperatures are important 9 how to carry out the following finishing methods: garnishing and presentation 10 how to check and adjust an egg dish to make sure it has the correct colour, flavour, texture and quantity 11 the correct temperatures for holding and serving egg dishes 12 the correct temperatures and procedures for storing egg dishes not for immediate use 13 healthy eating options when preparing, cooking and finishing egg dishes how to check the eggs and other ingredients meet dish requirements 2 what you should do if there are any problems with the eggs and other

5 ingredients 3 the correct tools and equipment for the following preparation and cooking methods: whisking, boiling, frying, griddling, poaching, baking, scrambling, bain marie 4 how to carry out the following cooking methods according to product requirements: whisking, boiling, frying, griddling, poaching, baking, scrambling, bain marie 5 why it is important to use the correct tools, equipment and techniques 6 how to identify when egg dishes have the correct colour, flavour, texture and quantity 7 how to finish basic egg dishes 8 the correct temperatures for holding and serving egg dishes 9 how to store cooked egg dishes 10 healthy eating options when making egg dishes PPL2FPC8 3

6 Scope/range 1 Preparation and cooking methods 1.1 boiling 1.2 whisking 1.3 frying 1.4 griddling 1.5 poaching 1.6 baking 1.7 scrambling 1.8 bain marie PPL2FPC8 4

7 Developed by People 1st Version number 1 Date approved March 2010 Indicative review March date Validity Status Originating organisation Original URN Relevant occupations Suite Key words Current Original People 1st PPL 2FPC8/160 Chef; Cook; Kitchen Assistant Hospitality - Professional Cookery prepare, cook, finish, basic, egg PPL2FPC8 5