BAHAGIAN TEKNIK DAN VOKASIONAL

KEMENTERIAN PENDIDIKAN MALAYSIA

ARAS 5 & 6, BLOK E14, KOMPLEKS E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62604 PUTRAJAYA

KERTAS KERJA

SEMESTER SEMESTER 1 DHA SESI 2019/2020

JABATAN JABATAN HOSPITALITI

PROGRAM SENI KULINARI / DVM

KOD /
DHA1334 BASIC FOOD AND COOKERY
KURSUS
KOMPETENSI BREAKFAST COOKERY

3.0 BREAKFAST COOKERY

KOMPETENSI 3.1 Understanding eggs
UNIT 3.2 Principles of egg cookery
3.3 Types of breakfast menu
3.4 Preparation of different types of breakfast products

Trainee must be able to/ Tujuan Pembelajaran:

HASIL  Explain the variety of cooking technique and theory related to
PEMBELAJAR culinary preparation.
AN  Demonstrate right usage of ingredients and proper cooking
technique to international standard.
 Comply the proper equipment usage according to sdandard.

TARIKH PENILAIAN KENDIRI

SEDERHAN
NO KOD LEMAH BAIK
A

KOD JPK

MAKLUMAT CALON

NAMA
NO. KOD DHA1334/K 03/NP 01-12 Muka : 2 drp : 8

ANGKA MUKA : 01 DARIPADA

GILIRAN 9

TAJUK: BREAKFAST COOKERY

EGG
POACHED EGGS

BIL ITEM quantity

INGREDIENTS

Water 1 liter
Salt 5 gm
Vinegar 100 ml
Whole egg 2 nos
Utensil
Pot
Laddle
Bowl

LANGKAH KERJA / BUTIRAN KERJA / DETAILS

STEPS
Technique of production
1. Combine water, salt and vinegar in pot and bring to a boil and
keep at simmering point.
2. Break the eggs into a clean cup or nappy and slide gently into
water. Cook the egg until the whites are set.
3. Remove with perforated skimmer and drain well.
4. Serve with appropriate garnish.
NO. KOD DHA1334/K 03/NP 01-12 Muka : 3 drp : 8

FRIED EGG (SUNNY SIDE UP EGG & OVER EASY)

BIL ITEM quantity

INGREDIENTS

Egg 2 nos
Oil As needed
Utensil
Non stick Pan
Spoon/spatula/palette knife
Plate

LANGKAH KERJA / BUTIRAN KERJA / DETAILS

STEPS
Technique of production
1. Break the eggs into a container without damaging the yolks.
2. Heat the pan and the cooking fat on moderate heat.
3. Slide the eggs into the pan.
SUNNY SIDE UP
4. Cook the eggs to the appropriate doneness.
5. Served the eggs with the appropriate accompaniments and
garnishes.
Note: Sunny side up egg is cooked in a hot friying pan with enough fat to
be spooned over the egg until it is coagulated to the desired consistency.
This indicates that the white is cooked through and yolk still soft and
runny. The egg is not turned.

Technique of production
OVER EASY

1. Break the eggs into a container without damaging the yolks.

2. Heat the pan and the cooking fat on moderate heat.
3. Slide the eggs into the pan.
NO. KOD DHA1334/K 03/NP 01-12 Muka : 4 drp : 8

4. Cook the eggs to the appropriate doneness.

5. Turn the eggs to be done over with an offset spatula or palette
knife(flipped).
6. Served the eggs with the appropriate accompaniments and
garnishes.
Note: Over easy eggs can be cooked with less fat and one side of the egg
is cooked first until nearly done then it is turned carefully so that the yolk
does not break and cook briefly on the second side to achieve the desired
degree of firmness.
NO. KOD DHA1334/K 03/NP 01-12 Muka : 5 drp : 8

SCRAMBLED EGGS

BIL ITEM quantity

INGREDIENTS

Egg 2 nos
Butter clarified 15 gm
Fresh milk 50 ml
seasoning As needed
Utensil
Non stick Pan
Spoon/spatula
Plate
Bowl
Measurement jug

LANGKAH KERJA / BUTIRAN KERJA / DETAILS

STEPS
Technique of production

1. Break the eggs in to a bowl. Add in milk and seasoning. Mix them
thoroughly.
SCRAMBLED EGGS
2. Heat the clarified butter in a pan.
3. Add the egg mixture. Stir them with a wooden spoon until they
are soft and creamy.
4. Served the scrambled egg on toast with appropriate
accompaniment and garnishes.
5.
Note: A good scrambled egg should have light texture, creamy consistency
and delicate flavour. The eggs are normally cooked on low heat and
should be constantly stirred and scraped from the pan to achieve the
proper creaminess.

PLAIN FOLDED OMELETS

NO. KOD DHA1334/K 03/NP 01-12 Muka : 6 drp : 8

BIL ITEM quantity

INGREDIENTS

Egg 4 nos
Butter clarified
AS NEEDED
Salt & Pepper
To taste
Utensil
Non stick Pan
Spoon/spatula/wooden spoon
Plate
Bowl

LANGKAH KERJA / BUTIRAN KERJA / DETAILS

STEPS
Technique of production

1. Beat the eggs well, season them with salt and pepper.
2. Heat the clarified butter in an omelets pan on high heat.
OMELETS
3. Pour the egg mixture into the pan and scramble with a wooden
spoon.
4. Let the egg mixture finish cooking without stirring.
5. Tilt the pan and slide a wooden spoon around the lip of the pan,
under the omelets make sure it does nit stick.
6. Slide the omelets to the front of the pan and use the folk or
wooden spoon to fold it inside to the centre.
7. Turn the pan upside down, rolling the omelets onto the plate. The
finished omelets should be oval shaped.
Note: there are three basic method of preparing omelets:
 Folded style
 Pancake style
 Rolled style

ENGLISH BREAKFAST / AMERICAN BREAKFAST

NO. KOD DHA1334/K 03/NP 01-12 Muka : 7 drp : 8

BIL ITEM quantity

INGREDIENTS

Egg 2 nos (poached,fried)

Oil As needed
Sausages 4
Seasoning As needed
Bread 4 slice
Baked beans 225 gm / 1 cup
Garlic 1 clove (shredded)
Tomatoes 1 ( cut into half)

Utensil
Non stick Pan
Spoon/spatula
Plate
Bowl
Measurement cup

LANGKAH KERJA / BUTIRAN KERJA / DETAILS

STEPS
Technique of production

1. Heat the oil in a pan and sauté sausages until cooked.

2. Grilled the tomatoes until caramelised on top. Face the cut side
upwards and sprinkle each half with salt and pepper.
3. Take a bread and cut into half. Spread with butter and garlic than
toast in pan until golden.
4. Served the egg on toast with appropriate
accompaniment(sausages, tomatoes, baked beans) and garnishes.

Note: American style English style breakfast is a breakfast that includes

most or all of the following: two eggs (fried or poached), sliced
bacon or sausages, sliced bread or toast with jam/jelly/butter,
NO. KOD DHA1334/K 03/NP 01-12 Muka : 8 drp : 8

pancakes with syrup, cornflakes or other cereal, coffee/tea,

orange/grapefruit juice.
NO. KOD DHA1334/K 03/NP 01-12 Muka : 9 drp : 8

CONTINENTAL BREAKFAST

BIL ITEM quantity

INGREDIENTS

Egg 2 nos (poached,fried)

Oil As needed
Croissant 2
Seasoning ( SALT & PEPPER) As needed
Salad 2 pcs
Tomatoes 4 slices
Baked beans 225 gm / 1 cup
Chicken ham 4 slices
Butter As needed

Utensil
Non stick Pan
Spoon/spatula
Plate
Bowl
Pot

LANGKAH KERJA / BUTIRAN KERJA / DETAILS

STEPS
Technique of production

1. Eggs ( free range eggs)

2. Sauté or blanch chicken ham until tender/cookwell.
CONTINENTAL
BREAKFAST 5. Served the egg on plate with appropriate
accompaniment(croissant, salad, sliced tomatoes and baked
beans) and garnishes.
Note: A breakfast that may include sliced bread with
butter/jam/honey, cheese, meat, croissants, pastries, rolls, fruit
juice and various hot beverages. It is served commonly in the
continental Europe, North America, and elsewhere, as opposed to
the English breakfast served commonly in the UK.