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Creative Cooking 2 Egg Composition. Egg quiz The color of the egg determines its nutritive value, true or false.

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Presentation on theme: "Creative Cooking 2 Egg Composition. Egg quiz The color of the egg determines its nutritive value, true or false."— Presentation transcript:

1 Creative Cooking 2 Egg Composition

2 Egg quiz

3 The color of the egg determines its nutritive value, true or false

4 False Egg color is determined by the breed of the hen laying the egg, all contain the same nutritional value

5 A red spot found in an egg means it is an unfertilized egg, true or false

6 Also called meat spots red spots are occasionally found on an egg yolk. They are caused by a rupture of a blood vessel on the yolks surface during the formation of the egg. Red spots are harmless and dissipate into the albumen (egg white)

7 The only way to tell a good egg is to crack it

8 How do you tell a good egg from a bad egg

9 No, Egg producers actually check egg quality by candling a process in which eggs are placed over light The eggs are graded based on consistency of shell, size of yolk and appearance

10 Eggs are only good until the freshness date is up on the side of the package, true or false?

11 Eggs actually last 4 to 5 weeks beyond the freshness date if kept in the refrigerator in the original carton

12 Organic or free range chicken eggs are more nutritious, true or false

13 False Free- range eggs are those produced by hens raised outdoors or those who have daily access to the outdoors. The nutrient content is not affected whether hens are raised free-range or in floors or cages. Organic refers to those hens fed food grown without pesticides or commercial fertilizers

14 Grade AA eggs taste better than grade A or B

15 Grading refers to the size and position of yolk as well as thickness of albumen, they all taste the same and have same nutrients AA A B

16 However If you want the best choice for appearance when cooked choose grade AA

17 When purchasing eggs most people buy: A. Size large eggs B. Size medium eggs C. Size small eggs D. Size jumbo eggs

18 Because most recipes are written for this sized egg most shoppers choose Grade AA – Large Eggs Medium eggs can be used in most recipes, Small eggs are used commercially Extra Large or Jumbo eggs are used for individual egg cookery

19 Certain breeds of chickens lay double yolked eggs

20 Double-yolked eggs are produced by very young hens or old hens. It is rarer to find an egg with no yolk at all

21 Eating raw eggs means you will get Salmonella Enteritidis

22 False, Salmonella survives in the reproductive tract of the hen. Odds are 1 in 20,000 eggs may have this bacterium inside the shell of the egg white. The white discourages growth and bacteria grow when mixed with egg yolk which happens when egg is very old

23 To prevent contamination of Salmonellae Keep eggs cool in refrigerator 45 o F Use eggs within four weeks of freshness date Cook to a temperature of 160 o Wash and sanitize containers that have held raw eggs Do not use cracked eggs

24 Hen trivia: A hen requires 24 to 26 hours to produce an egg. To tell if an egg is raw or hard- cooked, spin it Eggs age more in one day at room temperature than in a refrigerator in one week

25 Parts of an egg

26 SHELL

27 AIR CELL

28 SHELL AIR CELL SHELL MEMBRANES

29 SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN

30 SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN

31 SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE

32 SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE VITELINE MEMBRANE

33 SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE VITELINE MEMBRANE Germinal Disk

34 SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE VITELINE MEMBRANE Germinal Disk YOLK

35 Nutrition in Eggs Eggs contain natures highest quality protein Protein is need to build and maintain muscles, nerves, bones and blood Eggs also contain vitamins and minerals

36 One egg Contains 5 grams of fat Contains 7 grams of protein All of the fat is found in the yolk The fat is 1/3 of each type – polyunsaturated, monounsaturated, and saturated

37 Do you think you could do this with an egg?

38 Or this?

39

40 How can you tell a regular chicken from a free range chicken?

41 h?v=3vgShx5F0TY


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