eggs - catercare
DESCRIPTION
Culinary theory - EggsTRANSCRIPT
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How do you cook eggs at home?
What are all the ways that eggs can be cooked?
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Where does eggs belong on the food pyramid?
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• belong to the meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
EGGS
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What is the egg made up of?
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Shell
Membrane
Egg White
Egg Yolk
White Chords
Air Cell
Eggs are composed of several distinct parts …
(Chalaza)
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• Shell is porous – allows flavor in & moisture out.
• Egg is protected from bacterial contamination because of its shell and its inner membranes
• The colour of the shell varies according to the breed of the bird
Egg Shell……
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Egg White ……
• The white of the egg called albumen forms 50 – 60 % of the whole egg
• The white is thicker around the yolk & thinner as it move away from the center.
• The egg white tends to thin out as the egg ages
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Egg Yolk ……• The yolk is covered with a membrane to separate it from
the white and support it.
• Chalazae connects yolk to shell; the more prominent, the fresher the egg.
• The yolk colour depends on the diet of the chicken
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The six sizes of eggs are based on weight per dozen.
Egg Size ……
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Egg Storage• Store in the refrigerator
• Store in the original carton
• Don’t store near strong smelling good such as onions or fish as the eggs will absorb strong odours.
• Remove eggs an hour before being using in baking as it needs to come to room temperature for best results.
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Egg Freshness Test
• Check date on the carton
•Fresh eggs sink in a dish of cold water
•When cracked open, if the egg white is runny, this will indicate the egg is old.
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An egg fried on one side only ……
Sunny Side Up
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An egg fried on one side with hot grease spooned over the top ……
Basted Egg
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Eggs fried on both sides with a runny yolk ……
Easy over
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Over Hard
An egg fried on both sides with a hard yolk ……
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Raw egg cooked in hot water or in an egg poacher ……
Poached Eggs
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Shirred Eggs
Raw egg baked in the oven ……
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Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks ……
Scrambled Eggs
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Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve ……
Omelet
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Whole egg cooked in SIMMERING water for three to five minutes ……
Soft Boiled Egg
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Whole egg cooked in SIMMERING water for twenty minutes ……
Hard Boiled Egg
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Egg and cheese mixture baked in a pastry shell ……
Quiche
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Egg and white sauce mixture placed in a dish and baked ……
Soufflé
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Egg and milk mixture baked in custard cups ……
Custard
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Poached egg on an English muffin topped with sauce ……
Eggs Benedict
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Coating Agent
French Toast
Fried Chicken
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Thickening Agent
Pudding Custard
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Binding Agent
Chicken Croquettes Meatloaf
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Leavening Agent
Angel food Cake Soufflé
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Emulsifier
Mayonnaise
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Other uses for eggs ……
Shampoo Meringue