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Hospitality and catering

Producing Egg Dishes

Duration: approximately 5 hours self-paced

Understand how to handle, store and produce various egg dishes by completing this course. Validated by Occupational Awards Ltd.

£25.00

Payment taken at next step

producing-egg-dishes

What will the course cover?

  • List eggs which can be eaten by humans
  • Describe methods of checking egg quality and freshness
  • Identify the correct delivery and storage temperature of eggs
  • Recognise the different egg grades and their uses
  • Understand safe storage conditions of eggs.
  • Classify egg sizes
  • Define safe hygiene practices to follow when handling eggs
  • Understand different methods of how to separate egg yolk and egg whites
  • State the correct cooking temperatures for boiling, baking, frying, griddling and poaching eggs
  • Understand how to boil, fry and griddle eggs correctly and safely
  • Understand how to poach, bake and scramble eggs correctly and safely
  • Summarise how to perform the different Bain Marie methods using eggs
  • Understand how to make omelettes correctly and safely
  • Describe hotel requirements when preparing and serving eggs at breakfast
  • Identify how to keep eggs healthy