Commercial Cooking 10, 20, 30

(a)	Classify eggs according to grade and size.
(b)	Explain the composition of eggs.
(c)	Identify correct temperature of coagulation of eggs.
(d)	Demonstrate the various methods of cooking eggs including: fried (e.g., over hard, over medium and over easy); boiled (e.g., soft, medium and hard); poached (e.g., soft, medium and hard); and, scrambled (e.g., omelette, shirred and baked).
(e)	Prepare breakfast meats (e.g., ham, sausage and bacon).
(f)	Prepare pancakes, waffles and French toast.
(g)	Select and prepare grain cereals.
(h)	Explore breakfast dishes from a diversity of cultures, including Métis and First Nations.
(i)	Identify types of fruits and vegetables used in breakfast cookery.
(j)	Demonstrate food safety standards when handling, preparing, cooking, serving and storing eggs.