COOKERY SUMMATIVE

Eggs

Eggs

- Poultry or fowl products that can be consumed in various forms.
- Acts as both an emulsifier and leavener

Bloom

Mucin layer that aids in the maintenance of its freshness. Protective coating on eggs that helps maintain freshness.

Mucin layer

Other name for Bloom.

False

It is advised to wash eggs.

Farm

Eggs are commercially produced here

Egg Shell

Accounts for 9-12% of total weight and serves as a defense against bacteria.

Air Cell

Forms as the egg cools, located at the large end of the egg.

Albumen (Egg White)

Comprises about 67% of the egg's liquid weight and consists of four layers.

Chalaza

Ropey strands anchoring the yolk, indicating freshness.

Germinal Disc

Also called Blastodisc. Entrance of the latebra for sperm in fertilized eggs, barely noticeable in table eggs.

Membranes

There are two kinds of this part of the egg.

Shell membrane

Just under the shell; has two parts.

Vitelline memberane

Covering the yolk, is the weakest at the Germinal disc.

Vitelline

Main protein in an egg; A lipoprotein; Contain phosvitin.

Outer shell membrane

Part of the shell membrane that sticks to the shell.

Inner shell membrane

Part of the shell membrane that sticks to the albumen.

Yolk

Makes up about 33% of the egg's liquid weight and serves as a food source for embryos.

Vitamin C

Only vitamin not in eggs

Shell and Interior quality

Two egg qualities

Egg Grading

Classifies eggs based on quality; grades in the Philippines are A, B, C, and D.

Breed, Age of Hen, Weight, Feed, and Environmental conditions.

Egg size factors

Fresh, Frozen, and Dried

Market Forms of Eggs

Fresh eggs

Most used. Sold individually or in trays.

Frozen eggs

Has multiple yolks. Pasteurized and must be thawed before use.

Dried eggs

Rarely used. Primarily used in the food industry, not commonly sold to consumers.

Processed Egg Products

Include bulk or fluid whole eggs, egg whites, and yolks.

Egg Substitutes

Can be egg-free or made from egg whites, important for low-cholesterol diets.

Pasteurized eggs

Are used in recipes requiring raw eggs.

Dried powdered eggs

Are useful for baking and food service.

Candling, Clicking, Shaking, Water Test, Breaking

Freshness Testing Methods

Culinary Arts

Refers to the artistic preparation of food which includes plating, garnishing, and appeal of the service of the dish.

Eggs

Main Protein dish or accessory in various dishes. Can be cooked with dry heat, moist heat, with or without oil. Serve as thickening agents, binders, and leavening agents.

Overcooking

Can cause greenish discoloration at yolk and white interface.

Frothy, Soft foam, Stiff foam, and Dry foam

Stages in foam formation

Functional Foods

Are foods that may have health benefits beyond their traditional nutritional value it contains lutien and zeaxanthin that reduce the risk of cataracts and muscular degeneration.

Designer Foods

Are foods that have been modified through biotechnology to enhance their quality or nutritional value it contains omega-3-polyunsaturated fatty acids and vitamin E.

Hard-cooked, Coddled, Soft-cooked, and Medium-cooked

Types of eggs cooked in the shell.

Hard-cooked

-12 minutes for small eggs,13 minutes for medium eggs,14-15 minutes for large eggs and 15 minutes for extra large eggs.

Coddled

- put cold eggs into already simmering water and simmer for 30 seconds.

Soft-cooked

-put cold eggs into already simmering water and simmer for 3 to 4 minutes.

Medium-cooked

-put cold eggs into already simmering water and simmer for 5-7 minut

Poached eggs

Prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the less likely the white is spread and become ragged

Sunny side up, Basted, Over easy, and Over hard.

Types of Fried eggs

Scramble Eggs

-eggs ccan be stirred constantly over low heat for soft delicate curd and creamy texture
-stirred less frequently as they took for a larger curd and a firm texture.
*must be served hot, fresh and moist

Omelets

Is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon) cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk cream or water.

High heat and a conditioned omelette pan

Two factors of making high quality omelets

Suggested omelette fillings

1. Set the table properly

2. Choose plates wisely

3. Read the clock

4. Create height in presentation

5. Be odd

6. Play with color and texture

7. Garnish appropriately

Seven simple ways to present food like a chef

Cold Storage

Includes refrigerated, deep chilling, and freezer storage.

Dry Storage

Keep eggs dry, cool, and well-ventilated.

Storage Tips

Store eggs in their carton and away from strong odors.

45 F or below

Temperature eggs should be stored.

Closed container

Where eggs should be stored

Occupational Health and Safety (OHS)

Is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment. Knowing this is essential to minimize the hazards and risks not only to students, trainers and other people within the training institution but also to others who will be affected.

Food-borne illness

Is a disease that is carried and transmitted to people by food.

Food-borne infection

Is a disease that results from eating food containing harmful micro-organism.

Food-borne intoxication

Is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.