Presentation on theme: "Cooking With Eggs. Write the steps in frying, scrambling, hard cooked, deviled eggs, omelets and quiche."— Presentation transcript:
Cooking With Eggs
Write the steps in frying, scrambling, hard cooked, deviled eggs, omelets and quiche.
To fry an egg on the sidewalk, it must reach a temperature of at least 300 degrees F. Breaking a raw egg shell requires 9 pounds of pressure on the long axis abut only 3 pounds of pressure from side to side. Cloudiness in the white of an egg is caused by the presence of carbon dioxide, which has not had time to escape through the shell. It is the mark of a very fresh egg.
1.Which country eats the most eggs per capita? A. USA B. China C. Europe
2.What was the most expensive egg ever sold? A. Dinosaur egg B. Ostrich egg C. Faberge egg
C. Faberge Egg
3. Where did American chickens come from? A. Spain B. Africa C. China
How can you tell if an egg is hard-cooked or raw? A. Weigh it B. Spin it C. Shake it
B. Spin it
Why are some hard-cooked eggs hard to peel? A. Too fresh B. Too old C. Cooked too long
A. Too fresh
8. What happens when you over cook a hard-cooked egg? A. It becomes tough B. The yolk turns blue-green C. It will explode
B. The yolk turns blue- green
1. Name the nutrients in eggs. Why do health experts recommend eating eggs in moderation? 2.Explain why you shouldn't wash eggs when you bring them home from the store. 3.How long should you keep eggs. What method should on use to store eggs? 4.List the disadvantages of using egg substitutes. 5.What happens when an egg is cooked properly? 6.What happens when an egg is overcooked 7.What is a soufflé? 8.List the steps for poaching an egg. 9. Name tour other wavs to cook eggs. 9.Explain how to make a basic omelet. 10.Why shouldn't you cook eggs in the shell in the microwave? 11.Describe custard. Name the two types. 12.Why are egg whites used in soufflés, angel food cake, and meringues? 13.In beating egg whites, explain why there should he no trace of egg yolk. 14.What happens when you overheat egg whites? 15.Describe weeping and heading in meringues. How can you prevent either from occurring?