EGGS and SOUP

An egg is made of:

Albumen- the thick fluid commonly known as egg white

Yolk-the round yellow portion of an egg

Eggs contain: 80 calories of protein, vitamins, and minerals

Egg yolks contain most of the nutrients.

SELECTING & STORING EGGS

Eggs are sold according to grade and size standards set by the USDA.

Federal inspectors determine egg grade by examining the inner and outer quality of the egg when packaged.

Buy eggs refrigerated, inspect them, and check the date.

Eggs must be handled gently & refrigerated promptly. Store in Store in original carton.

Raw eggs stay fresh for four weeks, but cooked eggs last only about three days.

Hard boiled eggs should be refrigerated in their shells until served

Raw eggs should never be washed.

In quality egg whites, the foam should rise well. To ensure the egg white will foam and rise make sure no trace of yolk is in the whites.

EGG SCIENCE

Proteins in eggs unwind when heated.

High heat and overcooking tighten an egg’s protein structure.

This makes egg yolks a good emulsifier.

Egg substitutes are a healthy and low fat alternative; made of egg white w/tofu, nonfat dry milk powder, or vegetable oils.

PREPARING EGGS FOR COOKING

Some recipes require egg whites and yolks to be separated.

Most recipes ask you to beat egg white to foam, soft peaks, or stiff peaks.

Don’t overbeat, it will cause egg whites to foam dry, hard, and lumpy.

COOKING WITH EGGS

Eggs need to be cooked to 160 F when used in recipes.

Poached eggs are cooked out of the shell in simmering water.

Baked eggs are also called shirred eggs.

Meringue can be soft or hard and is made of egg whites and sugar. A soft meringue is used for pie. Hard meringues are used to make cookies, pie crusts, and shells.

A souffle is a baked dish made by folding stiffly beaten egg whites into a sauce or pureed food.

A custard is a thickened blend of milk, eggs and sugar.

Eggs can crack as they cook if:

Air inside the egg expands as it heats

Eggs cook in more than one layer

Eggs may be pricked with a pin before cooking to release air, which creates a hairline crack

MICROWAVE COOKING WITH EGGS

Ways to cook eggs in the microwave include, fry, scramble, and poach.

Before cooking an egg in the microwave, pierce the yolk to allow the head and steam to escape.

Eggs continue to cook after being removed from the microwave.

True or False: Soup is a relatively new addition to the world of cooking. FALSE

True or False: Soup is an expensive and unsatisfying meal. FALSE

True or False: Soup is accessible to all economic classes or statuses. TRUE

True or False: Soup has many cross-cultural variations. TRUE

What is the origin of soup.?

The first evidence of individuals eating soup dates back to 20,000 BC in China.

What are 4 factors that influenced soup making?

The availability of components

Cooking and culinary traditions

Socioeconomic Factors

Beliefs about health and natural cures

what are five Soup Health Benefits?

Warm and smooth: make your stomach softer and warmer.

High fluid content: maintains the freshness of your skin and nourishes your body's cells.

Nutritious and healthful: a natural and nutritious choice that may be made with rice, lentils, meat, poultry, or vegetables.

Soup maintains its nutritious content: It is rich in proteins, vitamins, and minerals and helps maintain its nutritional value.

Rich in beneficial fibers: aid in maintaining the health of your digestive system and avoiding constipation and bloating.

Soup Types -

What are the three types of soup?

Type of Soup: THIN/CLEAR

Classifications: No chunks, a broth, thin

Examples: Chicken noodle soup

Type of Soup: THICK/STAPLE

Classifications: puree cream, bisque, tomato soup

Examples:

Type of Soup: SPECIALTY

Classifications: made w/ unusual ingredients

Examples: gazpacho, miso

Stocks: Made up of Bone and Water. can add seasonings, but it all comes down to those two ingredients

Broths: Meat and/or vegetables that have been BREWED… then filtered out

Soups:Same process as the broth, only the meat and vegetables would be left in the mixture

how to make a basic soup stock?

Grab pantry-vegetables that can sit for a long time. Pour olive oil into a pan and toss the vegetables in it. Saut until they have a little bit of color in them. Then, add 12 cups of water so everything is fully submerged. Then you add a teaspoon of salt and cook on high heat until boiling. Strain all vegetables, and you can store it in the freezer or airtight container.

Identify 4 ways that YOU would add creaminess to your soup.

Add stale bread, yogurt, cream, or ground nuts

What are garnishes and why are they used?

Garnishes are things you can add to the final product to add more flavor, crunch, and eye appeal.

What are 4 examples of garnishes that would be suitable for soup

Parmesan chips

cinnamon sugar tortilla stars

toasted sweet potato chips

garlic butter croutons

What is the correct order of the following steps?

2. Choose the BASE; Examples include chicken, beef or vegetable stock

1. Choose the FAT; Examples include butter, olive or avocado oil

3. Choose the MEAT; Examples include chicken, steak, fish

5. Choose your SPICES; Examples include salt & pepper, garlic powder

4. Choose your VEGGIES; Examples include potatoes, peppers, carrots

What is the correct order of the following steps?

1. Heat your fat with your aromatic veggies (like garlic and onion).

2. Saute for 3-5 minutes then add in your meat and cook until brown (remove any meat bones if you have)

3. Add in additional veggies and let cook for 5-10 minutes, or until fork-tender. Add softer veggies towards the end, like spinach.

4. Add in your base(s) and then in your spices and mix well to combine.

5. Bring to a boil then reduce heat and let simmer

6. Add cream if you want a cream soup. Transfer to a high-speed blender if you want a fully pureed soup.

7. Garnish and enjoy!

Is Fill the spoon only about 2/3 full to prevent dripping acceptable etiquette? yes

Is Tip your bowl away from you if you must get the last spoonful acceptable etiquette? yes

Is Blow on your soup if it’s too hot…or add ice cubes from your water glass! Eat the cooler part near the edge of the bowl first acceptable etiquette? no

Is Rest your spoon on the serving plate that’s under the bowl when taking a break to eat a bite of bread, sip your beverage, or blot your lips acceptable etiquette? yes

Is Put the entire spoon in your mouth. Tilt it and sip from the side acceptable etiquette? no

Is Place your spoon on the underlying plate when finished, alongside the bowl. If there is no underlying plate, leave the spoon in your bowl acceptable etiquette? yes

Is Make slurping noises when sipping your soup acceptable etiquette? no

Is Crumble crackers into the soup at a business meal acceptable etiquette? no

Is Ladle the soup away from you acceptable etiquette? yes

Is Float a few oyster crackers in a bowl of seafood chowder acceptable etiquette? yes