This property is used when clarifying soups and sauces. 9. Thickening Eggs are used to thicken sauces. The fat in egg yolk adds flavour and thickens the liquid. Liaison is the most commonly used thickening agent but egg yolks are also added to custards or pastry cream for thickening. 10. Garnishing Eggs are used as a garnish in many dishes, small poached quail egg can be used for an individual Caesar salad, veal schnitzel Holsteinstyle requires a fried egg on top. Eggs can even be used as a base for creating interesting shapes New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 18

NEW YORK COLLEGE 6. What are the essential hygiene requirements which must apply to eggs during storage, preparation and service of egg products to ensure egg safety? Why is this of particular importance when dealing with elderly, children, pregnant women, small children, babies and people with weak immune systems? Hygiene requirements to ensure egg safety 1. Use an egg separator when separating eggs 2. Acidify raw egg products below pH 4.2 with lemon juice or vinegar 3. Keep raw egg products below 5°C 4. Make raw egg products fresh every day and discard within 24 hours Implications for elderly, children, pregnant women, small children, babies and people with weak immune systems Special care must be taken particularly when cooking large amounts of food for bulk production or for special client groups. When cooking with fresh eggs the following key points should be considered: • Storage – store in a cool and dry place; cool room is preferable but ensure that they are separate from raw meat; store in original containers; apply FIFO procedures • Preparation – do not use any cracked eggs; crack eggs into a small container first in case of contamination or “off” odors; use product within 30 minutes at room temperature; do not use any egg shell; avoid contamination • Service of cooked product – serve product as soon as possible; store eggs away from strong smelling items; raw or partially cooked eggs may form a health risk, particularly to high risk groups • Beware of high risk customers – elderly; sick people; pregnant women; small children and babies. These particular customers are at high risk of the effects of food poisoning and extra care as above should be followed when catering for these people New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 19

NEW YORK COLLEGE 7. Provide an overview of the preparation techniques and a menu example including sauce and accompaniment (where applicable) for each of the following egg dishes:  Eggs Benedict  Fried Eggs  Coddled Eggs  Egg Dip  Scrambled Eggs  Omelette with filling Dish Preparation Sauce and Accompaniment Eggs Benedict For best taste and consistency, poached eggs s hould be cooked until they are set on the outside and soft in the center. Place vinegar in the water in