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 |