Transcript Lion Mark

Competency #4: I understand egg cookery and can demonstrate a variety of
techniques
FACS National Standard #8.5.2: Demonstrate a variety of cooking method
including roasting and baking, broiling, smoking, grilling, sautéing, frying, deep
frying, braising, stewing, steaming, poaching, woking, convection, microwave
and other emerging technologies.
#8.5.10: Prepare baked goods and desserts.
Eggs
Inside an egg
The white
(albumen): is made
of 87% water and
has no fat.
The Chalazae:
acts as an anchor for
the yolk.
Yolk: contains all of the egg’s Air Cell: the pocket of
air at the wide end of the
fat and half of its protein.
shell.
More Egg Facts
• Egg Sizes: From extra jumbo to
peewee. The most common size is
large.
• Grading of Eggs: (AA,A, and B by
USDA)
• Determined by age, shape, and
appearance of shell, yolk, albumen, and
air cell.
Freshness of eggs
Garnish:
Thickening:
Eggs can be used
to add garnish
(decoration) to
foods either
poached or boiled
and sliced.
Example: salad
Egg white coagulates (sets) at 140°,
the yolk sets at 160°, so when these
temperatures are reached they begin
to set and thicken the mixture. Do not
allow to exceed these temperatures
of the mixture will set fully and curdle
(scramble)
Example: custard
Emulsification:
Oil and water mixed together
form an emulsion, but this will
only last a short while then
separate. The lecithin in egg
yolks keeps the emulsion stable
Example: mayonnaise
Coagulation:
This is when the egg sets
the mixture once it has
exceeded 160°.
Example: quiche filling
Enriching:
Adding richness and
extra nutrition to foods
Example: rich shortcrust
pastry
Leavening
(Trapping air):
The protein in the egg
white stretches when
beaten and traps air.
Example: cake making
Binding:
Uses/functions
of eggs in
cooking
Coating:
Foods can be brushed with
egg then dipped in
breadcrumbs. During cooking
the egg coagulates(sets) and
hols the product together.
Example: fish cakes
The egg sets when
cooked sticking
other ingredients
together
Example: burgers
Glazing:
Before cooking foods can be
brushed with beaten egg.
During baking the egg glaze
goes golden brown.
Example: pastries, pies
Emulsifier:
Mayonnaise
Pasta salad
Potato salad
Coleslaw
Devilled eggs
Enriching:
Sweet pastry
products – Flan,
Cream Pie Filling
Coating:
Fried Chicken
Chicken Fried Steak
Fried Fish (fish and chips)
Thickening:
Trifle
Custards
Lemon meringue filling
How the eggs are
used
Leavening:
Angel Food Cake
Éclairs
Cakes
Gateaux
Meringues
Mousses
Popovers
Sponge flan.
Coagulation:
Quiche
Baked cheesecake
Fried rice
Devilled eggs
Binding:
Burgers
Meatloaf
Meatballs
Glazing:
Any pastry product –
Pies
Meat pies (Aussie pies)
“Weeping”: A term referring to the moisture
that forms between the meringue and the pie
filling.
Cream of Tartar: Stabilizes egg whites.
Used in pie meringue.
Eggs are Good for You!
•
•
•
•
•
80 Calories
Relatively low in Saturated Fat
Highest Biological Value Protein
High in Vitamins A, D, E, most B vitamins and C
Minerals –
– Iodine (necessary to make the thyroid homorone)
– Phosphorus (bone health)
– Zinc (heals wounds, helps growth and fights
infections)
– Selenium
– Calcium
– Iron.
• Cholesterol – must have some to process fat.
Safe Egg Cookery
If you cook eggs until both the white and yolk are
solid this will kill any bacteria.
Foods that are made with raw eggs and then not cooked, or only lightly cooked,
can cause food poisoning. This is because any bacteria in the eggs won't be
killed.
All the following might contain raw eggs:
• Home-made mayonnaise
• Béarnaise and hollandaise sauces
• Some salad dressings
• Home-made ice cream
• Icing
• Mousse
• Tiramisu and other desserts
Use pasteurized eggs in undercooked egg dishes - pasteurization kills
bacteria.
Storing Eggs Safely
Do store eggs in their original carton, not the
egg tray provided in some refrigerators.
Do eat dishes containing eggs as soon as
possible after you've prepared them.
Cool egg dishes quickly and refrigerate
them.
Don't use eggs after their 'best before' date
for the safest choice.
Don't use eggs with damaged shells,
because dirt or bacteria might have got
inside them.
Avoid Food Poisoning
Eating raw eggs, or eggs with runny yolks, or any food
containing these, can cause food poisoning especially
for anyone who is:
very young (babies to toddlers)
elderly
pregnant
already unwell
Eggs may contain salmonella bacteria. Pasteurized eggs
are the safest option for these vulnerable groups.
Avoiding the Spread of Bacteria
Keep eggs away from other foods, when they are
still in the shell and after you have cracked them.
Be careful not to splash egg onto other foods,
worktops or dishes.
Always wash and dry your hands thoroughly after
touching eggs or working with them.
Clean surfaces, dishes and utensils thoroughly,
using warm soapy water, after working with
eggs.
Eggs for caterers
Why?
•Save money
•Save time
•Less storage space
•Lower transportation costs
•No more broken eggs
•Longer shelf life
•Less wastage
•Consistent product
•Less risk of salmonella
Assignment
Write a newspaper article about eggs.
Include information on:
• Quick and healthy breakfast ideas using
eggs
• The health benefits of eggs
• How to store and handle eggs safely
MAXIUMUM 1 SIDE OF size A paper
Eggs are eggxellent!
Researchers have found
that eating eggs for
breakfast can help
you feel fuller during
the morning.
Don’t forget to be safe when handling
your eggs! Follow these safety tips:
• Store at a temp below 40 degrees F
• Etc
• Etc
• Etc
Try the following recipes for breakfast:
• Omelets
• Etc
• Etc
Eggjoy Eggs!
The health benefits of eggs include:
• Excellent Source of Protein
• Vitamins......
• Etc
• etc