The courses are jam packed with other short instructional videos, tips, and techniques.
| Welcome to your course |
| Platform Tour |
| Introduction to Poaching Eggs |
| Poaching Eggs: Objectives |
| Getting Set-Up to Poach Eggs |
| Egg Poaching Technique |
| Introduction to Egg Safety |
| Introduction to Egg Nutrition |
| Introduction to Boiling Eggs |
| Introduction to Frying Eggs |
| Introduction to Shakshuka |
| Introduction to Omelets-High Volume Production |
| Introduction to Egg Anatomy, Sizing, Purchasing Various Market Forms |
| Introduction to Preparing Eggs Safely |
| Introduction to Scrambling Eggs |
| Introduction to Eggs in Beverages |
| Introduction to Made to Order Omelets |
| Introduction to Global Egg Sandwiches |
| Introduction to Baked Eggs-Frittatas |
| Egg Safety: Objectives |
| Egg Nutrition: Objectives |
| Boiling Eggs: Objectives |
| Frying Eggs: Objectives |
| Objectives: Shakshuka |
| Omelets-High Volume Production: Objectives |
| Egg Anatomy, Sizing, Purchasing Various Market Forms: Objectives |
| Objectives: Preparing Eggs Safely |
| Scrambling Eggs: Objectives |
| Objectives: Eggs in Beverages |
| Objectives: Made to Order Omelets |
| Objectives: Global Egg Sandwiches |
| Baked Eggs-Frittatas: Objectives |
| Introduction: Eggs on the Farm |
| Key Risks, Identifying & Reporting Foodborne Illnesses |
| Key Nutrients in Eggs |
| Selecting Equipment for Boiling Eggs |
| Preparing Fried Eggs |
| Choosing a Shakshuka Pan |
| Equipment for Making Pre Cooked Omelet Sheets |
| Egg Anatomy |
| Safe Cooking Times & Temperatures |
| Preparing Eggs for Scrambling |
| Types of Egg-Based Beverages |
| Pans for Making Pan-Cooked Omelets |
| Varieties of Egg Sandwiches |
| What are Frittatas? |
| Barns |
| Reducing Risk |
| Benefits of Eggs: Protein |
| How to Prepare Boiled Eggs |
| Preparing Basted Eggs |
| Preparing the Shakshuka Ingredients |
| Preparing Eggs for All Omelets |
| Pasteurizing Eggs |
| Scrambled Eggs |
| How to Prepare Key Lime Soda |
| Preparing Egg for All Omelets |
| Ways to Cook Eggs for Sandwiches |
| Choosing a Frittata Pan |
| Hen Health |
| Buying Pre-cooked Hard Boiled Eggs |
| Making a Typical Shakshuka |
| How to Make Pre-cooked Omelet Sheets |
| Purchasing Strategies |
| Reheating and Serving Eggs |
| How to Prepare Tiramisu Coffee |
| How to Make a French Omelet |
| Pre-Cooked Eggs for Sandwiches |
| Preparing the Frittata Ingredients |
| Environmental Management |
| Using Hard Boiled Eggs |
| Making a Large Pan of Shakshuka |
| Preparing Fillings, Toppings, and Sauces |
| Fresh/Refrigerated Whole Eggs |
| How to Prepare Vietnamese Style Egg Coffee |
| Adding Ingredients to French Omelets |
| How to Prepare a Malaysian-style Egg Sandwich |
| Making a Basic Frittata |
| Understanding Hens: Part 1 |
| Storing Omelet Sheets |
| Pasteurized Liquid Eggs |
| Making an American Folded Omelet |
| How to Make a Vietnamese-style Egg Sandwich |
| Making a Large Pan of Frittata |
| Understanding Hens: Part 2 |
| Cutting the Omelet Sheets |
| Refrigerated & Frozen Value-Added Egg Products |
| Making a Griddle Cooked Omelet |
| Understanding Eggs: Part 1 |
| Rolling and Folding Omelet Sheets |
| Dried Egg Products |
| Understanding Eggs: Part 2 |
| Setting up Service Station |
| Efficient Service Techniques |
| Final Assembly Demonstration |
| Welcome to your course |
| Platform Tour |
| Foaming |
| Emulsification |
| Coagulation |
| Aeration |
| Adhesion, Coating, and Glazing |
| Color and Browning |
| Flavor, Aroma, and Taste |
| Nutrient Fortification |
