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Eggs Chapter 35. The Egg RAlbumen REgg white RCloudiness indicates a very fresh egg RYolk RRound yellow portion RChalazae RThick twisted strands that.

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Presentation on theme: "Eggs Chapter 35. The Egg RAlbumen REgg white RCloudiness indicates a very fresh egg RYolk RRound yellow portion RChalazae RThick twisted strands that."— Presentation transcript:

1 Eggs Chapter 35

2 The Egg RAlbumen REgg white RCloudiness indicates a very fresh egg RYolk RRound yellow portion RChalazae RThick twisted strands that anchor the yolk in the center of egg RAlbumen REgg white RCloudiness indicates a very fresh egg RYolk RRound yellow portion RChalazae RThick twisted strands that anchor the yolk in the center of egg

3 Nutrients in Eggs RProtein, Vitamin B, Vitamin A, Vitamin D, Iron, Calcium, Phosphorus, and other trace minerals RYolk- RContain fats and cholesterol so eat sparingly RBrown vs. White RBreed of chicken determines color not nutrients RProtein, Vitamin B, Vitamin A, Vitamin D, Iron, Calcium, Phosphorus, and other trace minerals RYolk- RContain fats and cholesterol so eat sparingly RBrown vs. White RBreed of chicken determines color not nutrients

4 Purchasing an Egg RInspect the carton RCheck for clean, uncracked eggs RSold by the Grade and Size standards RInspect the carton RCheck for clean, uncracked eggs RSold by the Grade and Size standards

5 Buying by Grade RUSDA grade mandates that eggs are inspected quality R3 Grade categories RAA, A, B RAA and A RThick white for fried and poached eggs RB used in baked goods RUSDA grade mandates that eggs are inspected quality R3 Grade categories RAA, A, B RAA and A RThick white for fried and poached eggs RB used in baked goods

6 Buying by Size RClassified into sizes by the minimum weight per dozen RMost common sizes: medium, large, extra large, and jumbo RMost recipes use large eggs RClassified into sizes by the minimum weight per dozen RMost common sizes: medium, large, extra large, and jumbo RMost recipes use large eggs

7 Storing RDo not wash before storing RStore in original container RMay pick up flavoring from other foods if uncovered RFresh in fridge up to 4 weeks RWhite- fresh up to 4 days RYolks- fresh up to 2 days RDo not wash before storing RStore in original container RMay pick up flavoring from other foods if uncovered RFresh in fridge up to 4 weeks RWhite- fresh up to 4 days RYolks- fresh up to 2 days

8 Red Spot in Egg RMeans that a blood vessel in the yolk ruptured RStill safe to eat RIf an egg smells bad, throw it away! RMeans that a blood vessel in the yolk ruptured RStill safe to eat RIf an egg smells bad, throw it away!

9 Freezing RFreeze fresh egg whites in an ice cube tray RDo not freeze cooked whites RFreeze 4 yolks with 1/8 tsp salt beaten in RFreeze fresh egg whites in an ice cube tray RDo not freeze cooked whites RFreeze 4 yolks with 1/8 tsp salt beaten in

10 Egg Substitutes RAvailable frozen or liquid form RCombination of egg whites, vegetable oils, tofu, dry milk, and chemical additives RNo cholesterol or fat and low in calories RMore expensive but lack some vitamins and minerals RAvailable frozen or liquid form RCombination of egg whites, vegetable oils, tofu, dry milk, and chemical additives RNo cholesterol or fat and low in calories RMore expensive but lack some vitamins and minerals

11 What an egg can do for you! RCoagulation RChanging from liquid to solid form RMakes foods stick together REmulsifier RHolds liquids together that wouldnt normally stick together- oil & water RFoams RBeating egg whites RAir enters the mixture RAdds volume and lightness to baked goods RCoagulation RChanging from liquid to solid form RMakes foods stick together REmulsifier RHolds liquids together that wouldnt normally stick together- oil & water RFoams RBeating egg whites RAir enters the mixture RAdds volume and lightness to baked goods

12 Prepare for Cooking RSeparating REasiest to do when eggs are cold RBeating RUse whites only, yolk will not beat RAllow egg whites to stand at room temp for 20 minutes RIf cold, protein wont break down to allow for foam to form RAdd acidic ingredient to aid in foam stability RCream of tarter RSeparating REasiest to do when eggs are cold RBeating RUse whites only, yolk will not beat RAllow egg whites to stand at room temp for 20 minutes RIf cold, protein wont break down to allow for foam to form RAdd acidic ingredient to aid in foam stability RCream of tarter


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