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Produce basic egg dishes

URN: PPL1PRD2
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 2022

Overview

This standard is about how you produce, cook and finish basic egg dishes. It covers how you would safely prepare the dish, appropriate cooking methods and finishing and presentation skills.

This standard focuses on the technical knowledge and skills required to produce basic egg dishes; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Produce basic egg dishes

Performance criteria

You must be able to:

1. Ensure that the preparation area is clean, undamaged and ready for use according to your workplace procedures 2. Ensure that the equipment (including waste containers) is clean, appropriate for the task, undamaged, where it should be and switched on ready for use 3. Check the eggs and all other ingredients meet the dish, food safety and workplace requirements 4. Prepare and cook the eggs and other ingredients to meet dish requirements 5. Ensure the egg dish has the correct colour, texture and flavour 6. Ensure that the egg dish is cooked and held at the correct temperature 7. Finish and present the egg dish to meet customer and your workplace requirements 8. Store any cooked egg dishes not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing, cooking and finishing  basic egg dishes 2. How to check that eggs and other ingredients meet your workplace requirements, are fit for use and of the correct quality and quantity required 3. Why and to whom you should report any problems with the egg or other ingredients 4. How to carry out the relevant preparation, cooking and finishing methods for each dish 5. Healthy eating options when preparing, cooking and finishing basic egg dishes 6. How to present basic egg dishes in a way that meets customers' and your workplace requirements 7. The correct storage requirements for basic egg products not for immediate consumption 8. The types of problems that may occur when preparing, cooking  and finishing basic egg products and how to deal with them

Scope/range

1. Eggs
1.1 fresh egg
1.2 pasteurised egg

2. Preparation and cooking methods
2.1 boiling
2.2 whisking
2.3 frying / griddling
2.4 poaching
2.5 baking
2.6 scrambling
2.7 bain marie

3. Finishing methods
3.1 garnishing
3.2 adding an accompaniment
3.3 presenting

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1PRD2

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

9263

Keywords

basic, egg, dishes