1st Periodical

EGGS

- are a staple parts of the diet of millions of people around the world, mainly because they are inexpensive, readily available, and easy to prepare. The fact that they are exceptionally nutritious is another reason why eggs are popular as a staple food.

TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION

1. EGG CODDLER- a porcelain or pottery cup with a lid that is used to prepare a dish called coddled eggs.

2. EGG BEATER- a small rotary beater used to beat eggs and whip cream.

3. EGG COOKER- a device that features niches where egg are placed and water.

4. EGG CUP/EGG SERVER- a container used to served boiled eggs within their shells.

5. EGG PEELER- a pair tongs that ensures a “shell-less” preparation and is also used to peel hard boiled eggs faster.

6. EGG PIERCER- a kitchen tool with a sharp pin used to poke a tiny hole in the large end of the egg to prevent it from cracking during boiling.

7. EGG POACHER- a piece of cook ware used to poached or steam eggs.

8. EGG RING- a round metal ring, approximately 1cm high, used when cooking eggs to prevent them from spreading across the cooking surface.

9. EGG SEPARATOR- a tool used to separate the egg yolk from the egg white.

10. EGG SLICER- a slotted dish to hold the egg in place with a hinged plate of wires to sliced peeled, hard boiled eggs quickly and evenly.

11. EGG TIMER- a simple timing device that measures the cooking time allotted when boiling eggs.

12. EGG WEDGER- a tong-like device with a cradle on one arm to hold a hard-boiled egg and crisscross of wire on the other side to slice an egg in perfect wedges when squeezed together.

13. CREPE PAN- an 8 to 10 inches diameter flat-bottomed pan with a short side walls used to make crepes, galettes, pancakes, blinis or tortillas.

14. OMELET PAN- a heavy-based frying pan made of cast iron or cropper with rounded sloping sides used exclusively from omelets and cleaned with absorbent paper afterwards.

STRUCTURE OF AN EGG

1. Shell- outer covering of the egg protecting the contents from damage and contamination.

2. Egg white/albumen- it surrounds the egg in four different layers referred to as follows:

a. Thin outer white- layer nearest the shell

b. Thick outer white- layer after the thin outer layer

c. Thin inner white- layer after the thick outer layer moving toward the inside.

d. Thick inner white- layer next to the yolk membrane.

3. Inner and outer shell membrane- two membranes partly made of keratin that surround the albumen (white) and provide an efficient defense against bacterial invasion.

*The outer membrane sticks to the egg shell while the inner membrane sticks to the albumen.

4. Yolk membrane- clear casing enclosing the egg yolk.

5. Germinal disk- a small circular, white spot on the surface of the yolk where the sperm enters the egg.

6. Yolk- a major source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol.

7. Chalaziferous albumen- a dense, matted, fibrous capsule of albumen around the membrane of the yolk.

8. Chalazae- spiral, rope-like strands twisted in opposite directions and keeps the yolk centered. The more prominent the chalazae, the fresher egg.

9. Air cell- an airspace forms when the contents of an egg cools and contract after it is laid.

10. Cuticle/bloom- an outer coating produce by the shell gland (uterus) of the oviduct acting as a barrier to keep bacteria from entering the egg.

CEREAL

- is a kind of grain used to make human and animal food. These grains processed into a wide variety of products including breads, cakes, desserts, and other meals.

*All cereals are whole grain and are divided into large-seed cereals, grown in fields or water paddies, and small-grain millets. Whole grain includes maize/corn, wheat, barley, and oats.

TYPES OF CEREALS

1. RICE- the most common and popular cereal used as a staple food in tropical and temperate countries and restaurants all over the world.

2. BROWN RICE- a variety of rice rich in the vitamin B group particularly thiamine, riboflavin, niacin, and minerals like iron, potassium, phosphorous, and magnesium.

3. RED RICE- a variety of rice usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown because of its anthocyanin content. Red rice has a nutty flavor.

4. MAIZE- the staple cereal in Africa and south American continents and is used as animal feed worldwide. Cornflakes is the flaked form of maize.

5. WHEAT- a prime cereal consumed in temperate zones like Australia, north America. It is the major ingredient in bread, biscuits, pastries, cakes, crackers, pancakes, cookies and some breakfast cereals.

6. BARLEY- a popular and highly nutritious cereal grown for malting.

7. SORGHUM- cereal consumed in Africa and Asia and is also a popular livestock feed.

8. MILLET- porridge grown in Africa and Asia, extremely popular in China, Germany and Russia. It is also used in alcoholic beverages and sometimes used as bird and animal feed.

9. OATS- staple cereal in Scotland; also used as livestock feed.

10. RYE- an important cereal grown in cold climates used to make breads, beer, whiskeys, vodka, and also used as animal fodder.

VEGETABLES

- are raw or cooked plants or parts of plants used in a dish. Vegetable give color, texture, and flavor to our meals. They also give vitamins and minerals.

METHODS IN COOKING VEGETABLES

1. Blanching

2. Boiling

3. Braising

4. Poaching

5. Simmering

6. Steaming

7. Stewing

8. Sauteing

9. Broiling

10. Grilling

11. Roasting

12. Stir-frying

TYPES OF SAUCES

1. Vinegar sauce - a light, easy sauce that supplies a sweet, spicy, Asian fair to steamed vegetables.

Ingredients:

1 cup vinegar (coconut, cane or white wine vinegar)

1 tablespoon sugar

1 tablespoon salt

6 garlic cloves (lightly crush 1 clove)

6 chillies (chop piece or chop more if you want it spicier)

5 small onions, halved

½ teaspoon mixed peppercorns

6 fresh mint leaves

Direction:

a. In a small bowl, mix the vinegar, salt, and sugar until they melt.

b. Fill up a small sterile jar or bottle with the garlic, chill, onions, peppercorns and mint.

c. Pour in the vinegar mixture.

d. Keep the jar sealed in cupboard and use as a dipping sauce.

2. Sweet Mustard Sauce - provides a blend of sweet and tangy flavors to accentuate the flavors of steamed vegetables.

Ingredients:

½ cup vinegar

½ cup sugar

1 tablespoon mustard powder

1 egg, slightly beaten

Direction:

a. In a small saucepan, combine sugar and mustard powder.

b. Stir in vinegar; mix well.

c. Whisk in beaten egg until smooth.

d. Cook over low heat until sauce thickens, stirring constantly.

3. Yogurt sauce - the yogurt sauce in Indian cuisine is called raita and may contain cucumbers, red onion, cilantro, and spices like ground coriander and grounf cumin. Turkish cuisine features a yogurt dip called haidari which is served thick and flavored with herbs, garlic, amd olive oil. Another type of yogurt sauce is called cacik which is a cool refreshing sauce that is thinner. Does not contain cucumbers that provides a mild herb flavor to steamed vegetables.

Ingredients:

2 medium cloves garlic

¼ teaspoon salt, plus more to taste

1 medium cucumber

1 cup plain low-fat greek yogurt or plain greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon flavorful extra virgin olive oil

1 tablespoon finely chopped fresh dill

½ teaspoon ground black pepper

Directions:

a. Peel garlic and chop coarsely. Sprinkle with ¼ teaspoon salt and mash into puree with the blade of knife held sideways. Scrape into a medium bowl.

b. Remove ends from cucumber and peel. Cut in half lengthwise; scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife.

c. Working over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible; discard juice and add squeezed flesh to bowl with garlic.

d. Add yogurt, lemon juice, olive oil, dill and pepper, stirring together well.

e. Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt it needed. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables.

6. Carrot and pepper sauce - this sauce adds fiery flavor to steamed vegetables. Start with fresh squeezed lemon or lime juice, then blend in minced chili peppers such as Anaheim, habanero or jalapeno peppers, minced garlic, grated carrot and a small amount of sugar. Serve carrot, and pepper sauce for dipping or drizzle it sparingly over steamed vegetables like potatoes or broccoli.