TLE L1&2 TERM 2

Poultry products from chickens, ducks, and quails that are eaten as food

Egg

Second most popular sold eggs in the form of salted eggs, balut, and penoy.

Duck eggs

These are as equally as popular as dud eggs

Quail eggs

It is the empty space located at the large end of the egg

Air cell

A spiral-rope like strand that anchors the yolk in the thick egg white

Chalazae

the nucleus of the egg

germinal disc or blastodisc

thin membrane located between the outer shell membrane and albumen

inner shell membrane

thin membrane located outside of the shell

outer shell membrane

the hard protective coating of the egg

outer shell membrane

membrane that surrounds the yolk

vitelline membrane

yellowish inner part of the egg where embryo will form egg albumen

yolk

composed of outer thin albumen and inner or thick albumen

egg albumen

Eggs are good sources of vitamins except for which

vitamin c and ascorbic acid

Ways to determine the freshness of eggs

Gross examination, Breaking, Shaking, Candling, Clicking, Water test

Market forms of eggs

Fresh, Frozen, Dried, Preserved

most

most popularly consumed eggs and are the basis of the poultry industry

chicken eggs

eggs that come from white hens that are raised in conventional housing systems

standard white eggs

eggs that come from brown hens that are raised in conventional housing systems

standard brown eggs

eggs of hens that are raised in free-run housing systems where the hens are allowed to roam freely within an enclosed barn

free-run eggs

eggs of hens that are raised in free-run housing systems, which also provide access to outdoor runs

free-range eggs

eggs of hens that are provided with only organic feeds

organic eggs

are quite large compared to chicken eggs and has a tougher shell than a chicken egg shell

duck eggs

larger than chicken and duck eggs, and very richly flavorful

goose eggs

eggs that are 6in in diameter and weighs about 3 lbs.

ostrich eggs

smaller than chicken eggs but have similar flavor, and are more nutritious and healthier than chicken eggs

quail eggs

larger than chicken egg and have shell colors ranging from white to cream with brown speckles

turkey eggs

the process of incorporating air in a mixture as in scrambled eggs

aerating

the egg is used as a thickening agent

thickening

as filling (in morcon or embutido) or as decor or topping

garnishing

technique using the egg as in for crunchy fish and chicken breast fillet

coating

adding in an egg to a meat mixture to keep it intact when fried, steamed, or baked (lumpia, omelletes, burgers, etc.)

binding

technique using the egg for lumpia wrappers, chicken or duck eggs are mainly used

coloring

technique wherein the eggs are used as a leavening agent and produces foam (sponge or chiffon cake, meringue

leavening

wherein the lecithin in egg yolks can protect egg droplets from coalescing as in the making of mayonnaise

emulsifying

using an egg wash to give a baked product a golden yellow and glossy surface

glazing

a technique wherein you make an existing dish richer with protein and other nutrients that eggs contain

enriching

technique as in using the egg white to clarify wine

clarifying

an egg placed in boiling water for 12 minutes or longer

hard boiled eggs

an egg placed in boiling water left to cook for only a short period of time

soft boiled eggs

an egg is prepared by whisking eggs in a bowl then fried in a pan

scrambled eggs

one side of the egg cooks while the other side is slightly cooked with the yolk left in its liquid form

sunny side up eggs

the egg is cooked gently in boiling water without its shell

poached eggs

a dish made from beaten eggs fried with butter or oil in a frying pan

omelet

tool used to cook coddled eggs

egg coddler

an electric steamer that can poach, soft boil, and cook eggs in minutes

egg cooker

used to make crepes, pancakes, and tortillas

crepe maker

used for holding a boiled egg while it is beaten

egg cup

used to break the shell and allow the egg to slide into a mixing bowl without any undesirable pieces

egg peeler

used in cooking to prevent the egg from spreading on the surface

egg ring

used to separate the yolk and white

egg separator

used to slice peeled boiled eggs evenly

egg slicer

shallow, steeply sloping sided that allow an omelet being cooked in one to be rolled against the sides

omelet pan

used for beating eggs or whipping cream

egg beater

used for whipping eggs

whisk

tart pan; used for baking straight sided pastries

quiche dish

used for poking a very small hole into the shell of an egg

egg piercer

used for opening soft-cooked eggs

egg scissors

plants or parts of a plant that are eaten as a food

vegetables

underground parts of a plant; includes sweet potato, cassava, carrot, radish, turnip, sugar beets, and purple yam

roots

short thickened parts of an underground stem such as irish potatoes or jerusalem artichokes

tubers

parts from which a new plant will grow; includes legumes, beans, chickpeas, paayap/cowpeas

seeds

unerground buds that are made of very short stems covered with layers; including garlic, onion, chives, leeks, shallots

bulbs

includes the onion family, sili leaves, ampalaya, alugbati, spinach, kangkong, kintsay, letsugas, mustasa, petsay

leaves

stalks supporting the leaves, flowers, fruits; includes bamboo shoots/labong and coconut pith/ubod

stems and shoots

those cooked as viands such as amplaya, patola, upo, kalabasa, kamatis, langkang hilaw, bell pepper, siling pansigang

fruits

these are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, puso ng saging, sesban flower/katuray

flowers

market forms of vegetables

fresh, canned, frozen, dried & dehydrated