CAIBOK 3213 Egg Dishes

The CAIBOK 3213 Competency Exam on Egg cookery evaluates professional chefs and cooks on their mastery of egg usage in both traditional and modern culinary settings. Eggs are a core ingredient in nearly every cuisine and skill with them demonstrates foundational technique, precision, and versatility. This exam covers safety, technique, creativity, and business application. The focus is not limited to breakfast but extends to sauces, baking, international dishes, and cost control—essential knowledge for any foodservice operation.

The outline below includes the top-level structure of the exam content with concise explanations.

• 3213.01 Eggs
  Introduces egg types and properties. Topics include anatomy of the egg, grading systems, yolk color variation due to diet, shell color misconceptions, and the role of different poultry species in culinary use.

• 3213.02 Egg Safety
  Covers all major safety considerations. Includes risks of microbial contamination (especially Salmonella), safe handling practices, required cooking temperatures, and how to avoid cross-contamination or spoilage.

• 3213.03 Basic Egg Cooking Techniques
  Focuses on fundamental cooking skills. Includes boiling (soft, medium, hard), scrambling, omelet making, frying, and poaching. Proper tool use, visual standards, texture goals, and troubleshooting are emphasized.

• 3213.04 Advanced Egg Dishes
  Covers custards, quiches, soufflés, meringues, emulsified sauces, baking applications, and global egg preparations. Emphasizes technical accuracy, control of coagulation, aeration, and cross-cultural culinary awareness.

• 3213.05 Eggs in the Restaurant Business
  Teaches how to use eggs profitably in foodservice. Covers strategic menu planning, accurate cost calculations, waste reduction, supplier management, and high-volume cooking workflow, especially in egg stations.

• 3213.06 Troubleshooting and Quality Control
  Prepares chefs to identify and correct mistakes in egg preparation. Discusses common problems like sticking, curdling, and overcooking. Includes staff training, recipe standardization, and daily sensory evaluations.

• 3213.07 Professional Spotlight
  Highlights the professional significance of egg cookery. Includes sustainability practices, innovation in egg dishes, and emerging trends such as plant-based egg alternatives and molecular techniques.

This exam ensures that chefs understand both the science and the craft behind egg preparation, and can apply those principles consistently and safely across a wide variety of dishes and foodservice formats.