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PROPERTIES OF EGGS Thickening Binding Glazing Setting Coating Enriching Garnishing Emulsifying Aerating Mixing oil and vinegar mayonnaise salads sauces.

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Presentation on theme: "PROPERTIES OF EGGS Thickening Binding Glazing Setting Coating Enriching Garnishing Emulsifying Aerating Mixing oil and vinegar mayonnaise salads sauces."— Presentation transcript:

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2 PROPERTIES OF EGGS Thickening Binding Glazing Setting Coating Enriching Garnishing Emulsifying Aerating Mixing oil and vinegar mayonnaise salads sauces pies quiche pancakes burgers meringue mousse fishcakes sauces Adding flavour And nutritive value

3 Testing eggs for freshness. A fresh smell should be apparent when the shell is broken. The white of the egg should be thick and clear. The yolk of the egg should be in the centre of the white. The air sac at the rounded end of the egg should be small in size. A fresh egg will sink to the bottom of water. Nutritional value: Eggs provide protein, fat, iron, phosphorus and vitamins A, D and B.

4 EGG RESEARCH. (10 mins) Where do eggs come from? What bacteria is present in undercooked eggs? What does free range mean? What different grades/sizes of eggs are there? How should eggs be stored?

5 Lemon meringue pie. Ingredients. 6oz pastry (made at home) 2tbsp corn flour ¼ pt water Juice and rind of 2 lemons 8oz caster sugar (4oz for lemon filling, 4 oz for meringue) 4 eggs (yolks for lemon filling, whites for meringue) FLAN DISH Method. 1) Preheat oven to 180c. GM5. 2) Roll out pastry, and line flan dish. Trim edges. Make holes, and bake blind- 10 mins. 3) Grate lemon rind, and squeeze out juice. 4) Add to pan, with water and corn flour, and sugar, thicken on heat until sauce formed. 5) Separate eggs, and add yolks to lemon sauce. Mix. 6) Whisk whites until light and fluffy, add sugar. Whisk again. 7) Take out pastry, add lemon filling. Top with meringue. 8) Bake for 10 mins.

6 Chocolate mousse. Ingredients. 200g plain chocolate 4 eggs separated 2 oz butter ½ pt double cream Dish Method 1) Break chocolate up and melt in microwave. 2) Remove, and stir in butter. 3) Separate eggs, and gradually add in yolks to chocolate mix. 4) Whisk whites until light and fluffy. 5) Whisk cream and stir into chocolate mixture. 6) Gradually fold in whites to chocolate mixture. 7) Put into dish and refrigerate until set.

7 Pancakes. Ingredients. 200g plain flour 2 eggs 1 pt milk Equipment: Mixing bowl Sieve Hand whisk Wooden Spoon Jug Small frying pan Method 1)Weigh flour and sieve into mixing bowl. 2) Make well in centre and crack in an egg. Beat with hand whisk. 3) Gradually add milk, stirring with whisk until no lumps in batter. 4) Heat oil in small frying pan, and then gradually add batter, a little at a time, via the jug. 5) Turn pancakes during cooking. 6) Once cooked, sprinkle with sugar.

8 Raspberry roulade Ingredients 175g plain chocolate 5 eggs separated 200g caster sugar 300ml double cream 150g raspberries Swiss roll tin Tin for taking home in Method; 1) Preheat oven to 180c. Grease and line a Swiss roll tin. 2) Melt chocolate in microwave. Whisk egg yolks and sugar together. 3) Gradually add melted chocolate. Stir. 4) Whisk egg whites until stiff, and fold in. 5) Pour mixture into tin. Bake for 15 mins. Take out. 6) Whisk cream and add to centre with raspberries, roll up.

9 REVISION:EGGS 20 mins. 1) Give 3 properties of eggs. 2) How can you tell if an egg is fresh? 3) Where do eggs come from? 4) What sizes can you buy eggs in? 5) What is the main nutrient present in eggs? 6) Why are eggs so useful in the catering industry?

10 EGG TASK Complete an informative leaflet/fact sheet to describe and outline the properties and uses of eggs in the catering industry. Also, include nutrients in eggs and how eggs should be stored. Use All about food and Food and Nutrition books. Make it colourful. Include a list of savoury and sweet dishes using eggs.


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