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Chapter 18 Eggs Part 3 The Preparation of Food Revere.

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Presentation on theme: "Chapter 18 Eggs Part 3 The Preparation of Food Revere."— Presentation transcript:


2 Chapter 18 Eggs Part 3 The Preparation of Food Revere

3 Objective List factors affecting the selection of eggs.

4 Nutritional Value of Eggs One egg counts as 1 ounce equivalent from the meat and beans group. Eggs are high in protein. Egg yolks are high in cholesterol, so use egg yolks and whole eggs with moderation.

5 Egg Grades and Sizes U.S. Grades AA, A, and B are based on the appearance of the shell, air cell, white, and yolk. Egg sizes, such as extra large, large, and medium, are based on an average weight per dozen. Size has no relation to quality, however larger sizes cost more. What size eggs are you most likely to buy? Why?

6 Objective Describe the principles and methods for cooking eggs.

7 Food Science Principles of Cooking Eggs High temperatures cause shrinking and toughening. Long cooking times cause a loss of moisture. Added ingredients dilute egg proteins and increase coagulation temperature. What temperatures are best for cooking eggs?

8 Methods of Cooking Eggs Scrambling – pour beaten eggs into a prepared skillet and gently draw a spatula across the bottom until eggs are set. Poaching – slip an egg into a saucepan containing simmering liquid and cook until done. Frying – add egg to a prepared skillet; cover and cook until done.

9 Methods of Cooking Eggs Baking – bake eggs in individual, greased baking dishes placed in a shallow casserole containing warm water. Cooking in the shell – place eggs in a deep pan, cover with water, cover the pan, bring to a boil, remove pan from heat, and let eggs sit until done. Microwaving – remove eggs from the shell, puncture yolks, microwave until almost done, and allow eggs to stand.

10 Objective Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods.

11 Eggs as Ingredients Emulsifiers keep oil and water-based liquids from separating in foods like mayonnaise. Foams add air to foods like angel food cakes and soufflés. Thickeners give a creamy texture to sauces, custards, and puddings. Wheat Foods Council

12 Eggs as Ingredients Binding agents hold ingredients together in meat loaf and interfering agents prevent ice crystals from forming in ice cream. Structure additives give body to baked goods. Nutrition, flavor, and color agents contribute nutrients to all foods and flavor and color to baked goods.

13 Omelets and Soufflés Omelets are beaten egg mixtures that are cooked without stirring and served folded in half with or without a filling. Soufflés are fluffy baked preparations made with a starch-thickened sauce that is folded into stiffly beaten egg whites. See final slide for photo credit

14 Meringues Meringues are a fluffy, white mixture of beaten egg whites and sugar. Meringues may be soft or hard. How do soft and hard meringues differ? Cherry Marketing Institute

15 Custards Custards are a mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened. Custards may be stirred or baked. Cherry Marketing Institute

16 Apply It! You are preparing eggs and pancakes for your family for a Saturday morning brunch. Describe how you will prepare the eggs and explain the functions eggs perform as ingredients in the pancakes.

17 Key Question How will you use and prepare eggs in meal plans for your family?

18 Other Questions to Consider How should eggs be stored to keep them fresh and wholesome? How can a recipe for an uncooked dish calling for raw eggs be prepared safely? What are egg substitutes and when might they be used?

19 Photo Credits The image used herein was obtained from IMSIs Master Photos Collection 1895 Francisco Blvd. East San Rafael, CA

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