Foods 1 Obj. 2.05 Understand Procedures, Equipment,

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Foods 1 Obj. 2.05 Understand Procedures,
Equipment, Cooking Methods in Food Preparation

• Important Facts About Eggs

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Parts of an Egg

• Shell needs to be free of cracks or bacteria can
  get into the egg
• Albumen white part of the egg. Rich in protein.
• Yolk yellow part of the egg. Contains fat,
  cholesterol, vitamins A and D.
• Chalazae thick strands that hold the albumen in
  place in the egg. Looks like an umbilical cord.
• http//www.incredibleegg.org/egg-facts/egg-industr
  y-evolution

Egg Shell
Albumen
Yolk
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Nutritional Value

• They are a nutrient-dense food because
• they contain about 75 calories, but are
• loaded with nutrients such as
• Protein
• Fat and cholesterol
• Folate
• Vitamin D and A
• Do you think that the color of the egg has
  anything to do with its nutritional value?
• http//www.incredibleegg.org/egg-facts/egg-industr
  y-evolution

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Characteristics of Fresh/High Quality Eggs

• Yolk is high firm above the white
• Small yolk diameter
• Yolk is centered in white
• High ratio of thick to thin
• white
• High standing thick white

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Which is a high quality egg?
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Purchasing Eggs

• Grading
• The best-quality eggs are graded USDA
• Grade AA, followed by USDA Grade A.
• The grades sold at
• supermarkets.
• USDA Grade B, the
• lowest grade.
• Available to food service
• establishments and not sold
• directly to consumers.

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Egg Sizes

• The size of egg that most recipes are based upon
  is Large.

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Egg Safety Tips

• 1. Inspect before buying and discard any
• broken eggs
• 2. Refrigerate immediately at or below 40 F
• 3. Keep in cartons
• 4. Cook until the whites are coagulated yolks
• begin to thicken to kill the salmonella bacteria
• 5. Egg dishes should not be kept out gt1 hour

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Functions of Eggs in Cooking

• Binding eggs bind (hold together) ingredients in
  a recipe. Ex. Meatloaf
• Emulsifying eggs hold together two ingredients
  that normally would not stay mixed, like oil and
  vinegar. Ex. Mayonnaise
• Providing structure eggs expand with heat and
  provide structure to baked goods. Ex. Cooked
  custard.

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Preparation of Eggs

• Dry Heat
• Fried
• Scrambled
• Omelets

• Moist heat
• Boiled eggs
• Coddled eggs
• prepared in a cup
• Poached eggs
• A variety of custards
• Eggs that are
• prepared using
• the microwave

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How to Beat Egg Whites into a Foam

• To successfully beat egg whites to a foam one
• has to follow certain guidelines
• a. Separate egg whites from egg yolk correctly
  no trace of egg yolk can be present in the egg
  whites, or they will not foam due to the presence
  of fat in egg yolks.
• b. Only use bowls and utensils made of
  non-porous material such as metal or glass.
• c. Allow egg whites to stand at room temperature
  for 30 minutes.
• d. Use cream of tartar to stabilize the egg
  whites and help them come to a richer foam.

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Soft Peaks or Stiff Peaks?

• If the recipe calls for egg whites beaten to soft
  peaks, whip them until the mixture bend over like
  waves when you lift the mixers beaters up
• If the recipe calls for stiff peaks, whip the
  eggs until the mixture stands up straight when
  the beaters are lifted from the mixture.
• CAUTION when you add the egg whites foam to the
  rest of the ingredients, use the fold technique
  or all the air that you incorporated in the foam
  will go away and your recipe will
• come out flat.

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Volume Stability Factors of Egg Whites

• Temperature
• room temperature
• Fat
• decreases foam
• formation

• Sugar
• increases stability
• delays foam formation
• added at foamy or soft
• peak stage
• Acid
• increases stability
• doesnt delay foam
• formation

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Meringue Examples
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Cooking Eggs

• Hard Cooked boil eggs in water. As soon as the
  water boils remove the pan from the heat source
  and let stand in the hot water for 12-15 minutes.
  Pour the hot water out and replace with cold
  water. Peel and refrigerate immediately. To
  avoid the egg yolk turning green, do not overcook
  them.
• REMEMBER fresh eggs are harder to peel than
  older eggs.

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Cooking Eggs, cont

• Poaching healthy way to cook an egg. Break the
  egg in simmering water and cook until done.
  http//www.traileraddict.com/clip/julie-julia/poac
  hing-eggs
• Frying break eggs in a greased skillet and fry
  until the whites are set and the yolk is thick.
• Scrambled beat eggs before pouring them into a
  hot and greased skillet. Cook and stir until
  they thicken.
• Baked called shirred eggs. Break eggs and pour
  them into a ramekin or shallow baking pan. Bake
  at 325F. for about 15 or until thick.
• Microwaving never microwaving eggs in the shell
  and do not overcook. Pour eggs in a
  microwave-safe bowl and microwave, stirring often.

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Diagram of an Egg

• Draw and label the egg diagram on pg 491 in Food
  for Today