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Egg dishes.pptx

  1. EGG DISH PREPARATION Prepared by: Mrs. Jinnevie B. Fuentes
  3. Learning Objectives 3. Determine the nutritive value provided by eggs. Identify the components of an egg. 2. Enumerate the uses of eggs in culinary arts. 1.
  4. EGGS EGGS are poultry products that came from domesticated chickens, ducks, and quails among others which are produced as foods for human consumption. - The most popular and widely consumed eggs are the CHICKEN EGGS. - Eggs is a versatile and inexpensive ingredients.
  5. USES OF EGGS IN CULINARY ARTS It acts as an emulsifier. It serves as a liaison (binding agent) in soups and sauces. It is used as a medium for creating smooth texture for soups and sauces. It is used in clarifying liquids, such as consommes.
  6. USES OF EGGS IN CULINARY ARTS It holds the breading together and makes it adhere to the products. It thickens custards and puddings. The whipped egg white leavens batters and souffles. It serves as a wash for baked products to produced a shiny, golden brown crust.
  8. The 3 main parts of the EGG 1. YOLK – it is the yellow or orange portion found in the center of the egg. It constitutes approximately 31% of the whole weight of an egg. It contains latebra , which means the center to the germ where the development of the thick begins.
  9. The 3 main parts of the EGG 2. WHITE – it is also called albumen. It constitutes approximately 58% of the weight of an egg.
  10. The 3 main parts of the EGG 3. EGGSHELL- It is made up of calcium carbonate, which serves as a protective covering of an egg to maintain its freshness. It constitutes 11% of an average size of egg.
  11. Parts of an Egg
  12. Nutritive importances of an egg 1.It is a source of protein. 2.It contains appreciable amount of minerals, especifically iron and phosphorus. 3.It contains vitamins A, B (specifically thiamin, riboflavin and niacin), and D. 4.It contains oleic or omega-9, which is an unsaturated fat.
  13. Characteristics of Eggs The egg white is high in protein. It toughens when overcooked, just like meat and poultry. It coagulates at a temperature of 60°C TO 65°C. The egg yolk is rich in fat. However, it becomes hard and chalky when it is overcooked. It should be cooked in slow rate with moderate heat at a temperature between 65°C and 70°C. In cooking eggs, the water temperature should not exceed to 70°C while taking consideration of the rate of cooking including the intensity of heat applied.
  15. Learning Objectives 3. Determine the aspects to be considered in grading eggs to be purchased. Recognize the importance of grading eggs. 2. Identify the market forms of eggs. 1.
  16. MARKET FORMS OF EGGS 1. A fresh egg does not undergo any process. It is common and is marketed easily and widely. 2. A fertilized egg is eaten boiled with particially developed chick. a. Balut – is an 18 day fertilized duck egg, which has been hard boiled. b. Penoy – is usually 14 day unfertilized duck egg, which has been hard boiled.
  17. MARKET FORMS OF EGGS 3. A preserved egg undergone one of the methods of food preservation. a. Salted egg – is prepared by submerging it in boiled saturated salt solution for 12 to 19 days then hard boiled. b. Century egg – is done by preserving it in a mixture of salt, lime, clay and ash. It is wrapped in rice hulls for 4-5 weeks or even months.
  19. GRADING OF CHICKEN EGGS 1. Eggshell color: Eggs are classified into white, brown or mixed 2. Weight classes: Eggs are graded according to their weight. SIZES WEIGHT XL 62 grams or more L 55 to 61 grams M 48 to 54 grams S 41 to 47 grams Pewee or very small Less than 41 grams
  20. GRADING OF CHICKEN EGGS 3. Quality: QUALITY FACTOR A B C D SHELL • Clean • Unbroken • Normal shape • Clean • Unbroken • Normal shape • Moderatel y stained • Unbroken • Slightly abnormal in shape • Moderately stained • Unbroken • Abnormal in shape AIR CELL • 1/10 cm or less in depth • Practically regular • ½ cm or less in depth • Practically regular • 1 cm or less in depth • May be loose or bubbly • May be over 1 cm in depth • May be loose or bubbly
  21. QUALITY FACTOR A B C D WHITE • Clear • Firm • Clear • May be reasonably firm • Clear • May be slightly weak • May be weak and watery • Small clots or spots may be present YOLK • Outline defined • Round and firm • Free from defects • Outline may be fairly well defined • Round and firm • Free from defects • Outline may be well defined • May be slightly enlarged and flattened • Practically free from defects with slightly embryonic development • Outline may be well defined • May be enlarged and flattened • May clearly show visible embryonic development and show other serious defects
  22. STORING EGGS 1. Eggs should be stored at a temperature of 36°F(2°C) in refrigerators. Fresh eggs have a shelf life of several weeks with little loss of quality. 2. Store the eggs away from strong-smelling food since eggs can be absorb odors through their shell. 3. Avoid removing the eggs from the original carton or package when placing them inside the refrigerator. 4. The narrow pointed end of eggs should be stored down.
  24. Learning Objectives Determine the aspects to consider in evaluating egg dishes. 2. State the factors in presenting egg dishes and apply them when preparing the dishes in the laboratory 1.
  25. FACTORS TO CONSIDER IN PRESENTING EGG DISHES 1. Plate. Make sure the plate to be used is clean. Consider the portion size and accompaniments of the egg dish. 2. Garnish. Ingredients such as a dash of herb, vegetable or spice can be used as a garnish. A sauce can also be placed. 3. Side dish. The side dish accompanies the egg dish on the plate.
  26. ASPECTS TO CONSIDER IN EVALUATING EGG DISHES 1. Appearance. The egg yolk should be bright yellow and not faded when cooked. The white on the other hand, should opaque with no indication of greening. 2. Food texture. The dish should not have visible fat or oil. 3. Overall dish flavor. Seasonings and flavorings added to the egg dish should compliment with the overall flavor of the dish.