Eggs and starches

1. Chicken Eggs - most popular. Basis of the poultry industry. 

Sizes: small, medium, to large    Color: bright white or mild yellow.

2. Organic Eggs - Produced by hens that have been given feeds grown without the need of fertilizers, pesticides, or herbicides. 

3. Quail Eggs - smaller than chicken eggs but with similar flavor. Shells are speckled and range in dark brown to blue or white colors. 

4. Duck Eggs - slightly larger than chicken eggs. Have more flavor than chicken eggs but have higher fat content and more cholesterol. 

5. Goose Eggs - Much larger than either chicken or duck eggs and has more flavor than chicken eggs. Extremely high in fat and cholesterol.

6. Turkey Eggs - 1 ½ times larger than a jumbo chicken egg with very high cholesterol and fats.  Color range from white to cream with brown speckles. 

7. Ostrich Eggs - Equal to 20 to 40 large chicken eggs and can be made into several omelets or scrambled. 

Egg - refers to poultry or fowl products. Acts both as an emulsifier and leavener. 

Tools, Utensils, and Equipment Needed in Egg Preparation 

Egg Coddler – used to gently cook eggs in boiling water inside a small container.

Egg Beater – used to quickly beat, whip, or mix eggs and other ingredients.

Egg Cooker – used to steam-cook eggs for boiling, poaching, or omelets.

Egg Cup / Egg Server – used to hold soft- or hard-boiled eggs upright while eating.

Egg Piercer – used to make a small hole in an eggshell before boiling to prevent cracking.

Egg Poacher – used to cook eggs in simmering water or steam without the shell.

Egg Ring – used to shape eggs (or pancakes) into neat, round forms while cooking.

Egg Separator – used to separate egg yolks from egg whites.

Egg Slicer – used to cut hard-boiled eggs into even slices.

Egg Timer – used to measure cooking time to ensure eggs are perfectly cooked.

Egg Wedger – used to cut hard-boiled eggs into uniform wedges.

Crepe Pan – used to cook thin crepes or pancakes evenly.

Omelet Pan – used to cook and fold omelets without sticking.

1. Jumbo - 30 oz

2. Extra large - 27 oz

3. Large - 24 oz

4. Medium - 21 oz

5. Small - 18 oz

6. Pee Wee - 15 oz

1. Frozen eggs - used in scramble eggs, omelets, french toast, and in baking. Pasteurized and usually purchased in 30 pound (13.6kg) cans. 

2.  Dried eggs - used primarily for baking and are not suggested for use in breakfast cookery. Not shelf stable and must be kept refrigerated. 

3. Scrambled eggs - dish made from whites and yolks of eggs stirred or beaten together in a pan while being gently heated, typically with salt, butter, and other ingredients. 

4. Poached eggs - Stopping the yolks fat from being oxidized or changed before and during cooking with no added fat from butter or cooking oil. 

5. Omelet - Made from beaten eggs fried with butter or oil in a frying pan. 

6. Hardboiled eggs - eggs cooked with their shells unbroken, usually by immersion in boiling water. 

7. Baked eggs - eggs baked in a flat-bottomed dish. 

8. Sunny side up eggs - egg is fried on one side. 

9. Deviled eggs - Hard-boiled eggs that have been shelled, cut in half, and filled with paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. 

A fresh egg will sink in water while an older egg will float. This is because as an egg ages, the size of its air cell inside increases causing it to float. 

To differentiate between hard-cooked eggs and raw eggs, spin it. A hard-cooked egg will spin longer than a raw egg. The liquid center in a raw egg prevents it from building up enough momentum to keep turning

Cereal - A kind of grain used to make human and animal food. Grains are processed into a wide variety of products including breads, cakes, desserts, and other meals. 

Types of Grains - Mostly made from wheat, oats, rice, rye, barley, millet, quinoa, and corn. 

Four main groups of grain (cereal) foods

1. Breads

2. Breakfast Cereals 

3. Grains

4. Other Products 
   

1. Breads - Wholemeal, wholegrain, white rye, pita, lavash, naan, focaccia, crispbread, and damper. 

2. Breakfast cereals - ready-to-eat, high fiber (wholegrain) oats, porridge, muesli, whole-wheat biscuits.

3. Grains - rice, barley, corn, polenta, buckwheat, spelt, millet, sorghum, tricticale, rye, quinoa, and semolina. 

4. Other products - pasta, noodles, English muffins, crumpets, rice, cakes, couscous, bulgur, popcorn, and flour. 

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 - variety of rice rich in the vitamin B group. 

3. Red rice - variety of rice usually eaten unhulled or partially hulled, and has red husk, rather than the more common brown. 

4. Maize - Staple cereal in Africa and South American continents and is used as animal feed worldwide. Cornflakes is the flaked form of maize. 

5. Wheat - Prime cereal consumed in temperate zones. Major ingredients in bread, biscuits, pastries, etc. 

6. Barley - Popular and highly nutritious cereal grown for malting. Popular food in lands that are incapable of growing wheat due to financial or climate conditions. 

7. Sorghum - Cereal consumed in Africa and Asia and is also considered good livestock feed. 

8. Millet - Porridge made from millet grown in Africa and Asia and is popular in China, Germany, and Russia. Also used in alcoholic beverages and sometimes used as bird and animal feed. Haha 

9. Oats - Staple cereal in Scotland. Also used as livestock. 

10. Rye - Important cereal grown in cold climates used to make bread, beer, whiskey, vodka, and also used as animal fodder. 

Health Benefits: Source of energy, high mineral content, prevents cancer, prevents constipation and colon disorders, maintains blood sugar level, maintains blood sugar level, provides protein, and source of vitamins. 

Fruits to serve with cereals: Baked apples, stewed prunes, and berries, sliced bananas, peaches, figs or dates, cut in pieces, may be stirred into the cereal before taken from the fire. 

Starch - most abundant organic substance on earth. Commonly found in all forms of leafy green plants, located in the roots, fruit and grain. 

Types of Starchy foods:

1. Rice and grains - starchy food that give us energy, give good value for money, and low in fat. 

2. Bread - wholegrain, whole meal, and brown breads. Gives energy and contains B vitamins, vitamin E, fiber and a wide range of minerals. 

White bread - has less fiber than whole grain, whole meal, or brown breads. 

3. Potatoes - good source of energy, fiber, vitamins, and potassium whether boiled, baked, mashed, or roasted with only a small amount of fat. 

4. Pasta - consists of dough made from durum wheat and water. Contains iron, b vitamins, and small amount of sodium (salt)

Whole wheat or whole grain are healthier alternatives to ordinary pasta as they contain more fiber. 

Ingredients of starch and cereal dishes 

1. Grain starches - contain a relatively high percentage of fats and proteins, which can thicken sauces, look opaque, and matte like. 

Two most common forms of grain starches used in cooking are wheat flour and cornstarch. 

Cornstarch - Is a more efficient thickener than wheat flour because it is almost pure starch. 

2. Roots and Tuber starches - best used to thicken sauces toward the very end of cooking. 

Sauces thickened with these starches are more translucent and glossy, and have a silkier mouth feel.

 Example Recipes: Ginataang Mais, Lugaw with boiled egg, oven baked potatoes, and gravy sauce.