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FOOD AND BEVERAGE PRODUCTION

3. PREPARATION EGGS

3.2. Preparation of boiled eggs

  1. Nutritional value of eggs  is identified and as per the required kilocalories. 

  2. Types of eggs are selected as per the recipe are 

  3. Egg sizes are determined by weighing as per the recipe 

  4. Freshness is tested as per  SOPs 

  5. Eggs are boiled at the desired degree of cooking as per the recipe