Title: Prepare eggs using various methods.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Preparation should include using various cooking techniques (e.g., scramble, fry, poach) for eggs and egg products, and describing the steps in each.

Process/Skill Questions:

Thinking

- Why should eggs be tested for doneness?
- Why should pasteurized eggs be used in bulk cooking?

Communication

- What criteria should be used in determining egg preparations?
- How can customers be informed of the advantages of egg substitutes?

Leadership

- What skills are needed to prepare eggs?

Management

- What are the proper storage methods for eggs and egg products?
- What considerations are needed when preparing eggs in large quantities?