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?