Presentation on theme: "Eggs What do I need to know about eggs related to selection, nutrition, and cooking methods? "— Presentation transcript:
1eggsWhat do I need to know about eggs related to selection, nutrition, and cooking methods?
2eggsUNIT 5Like dairy products, eggs have nutritional value and offer versatility in cookery.
313* A whole egg is about ____ tablespoons worth of liquid, the egg yolk measures about____ tablespoon of liquid. * There are about ____ calories in an uncooked egg and ____ calories in a cooked egg. * China produces the most eggs, at about ____ billion per year. * In the US, about ____ million hens produce more than ____ billion eggs per year. * A hen can lay about ____ eggs per year. * The chicken is one of the first domestic animals, appearing in China around ______ BC. * The are some ____ chicken species and hundreds of chicken breeds. * A chicken takes about ____ hours to lay one egg. * Meringue topped pies should be baked at _____ degrees for ___ minutes. * Hard cooked eggs can safely be kept in the fridge ___ to ___ days. * Eggs that are kept at room temperature more than ____ hours lose moisture and quality as well as being susceptible to bacterial growth. * Over _____________ eggs have been recalled due to potential contamination by Salmonella. * A person infected with Salmonella enteritidis bacterium usually has abdominal cramps, & diarrhea beginning ___ to ___ hours after consuming a contaminated food or beverage. * The illness usually lasts ___ to ___ days, and most people recover without antibiotics. * In the Northeast U.S., approximately one in _________ eggs are internally contaminated with Salmonella. * Most eggs are laid between ___ and ___ a.m.70771606528025014001502435052Eggciting Facts500,000,00010,00036511400705000,000,0001225010,0007216079350280717,00015101124421507
4VOCABULARY UNIT 6 Porous Vitelline membrane Air sac Outer shell ChalazaYolkAlbuminGerm cellCandlingGradesA way to describe the shell of the egg, which allows air to travel in/out of eggThe membrane surrounding the yolk.The air sac is located at the blunt end of the egg. It is formed when the inner and outer membranes separate shortly after the egg is laid.Is a porous covering which allows for exchange of moisture & gasses.Structure inside the egg that keeps the yolk in place.The yellow center of an egg; high in cholesterol (sat. fat)Commonly called ‘the white’; fat free part of the eggLocated within the yolk; gives rise to the gametes (sex cells)A procedure used to check interior quality of egg
5VOCABULARY UNIT 6 Souffle Custard Emulsion Weeping Beading Meringue OmeletBloomCoagulumFluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded in.Mixture of milk, egg, sugar, and a flavoring that is cooked until thickened.Mixture that forms when oil and liquid are combined.Layer of moisture that sometimes forms between a meringue and a filling.Golden droplets of moisture that sometimes form on a meringue.Fluffy white mixture of beaten egg & sugar. Can be soft or hard.A beaten egg mixture that is cooked without stirring & served folded in halfCoating on the egg shell that seals its pores…. Reduces moisture loss.Clumps of a protein food.
6Using your vocab notes, determine the names of parts of the egg: ACTIVATINGSTRATEGY9.Using your vocab notes, determine the names of parts of the egg:chalaza1.8.Albumin is 100% PROTEIN!2.58% white31% yolk11% shell3.germ cellThere are two light blue areas in the white (albumin) of the egg. The darker of the two is the thicker part of it.126.96.36.199.Vitelline membrane
8egg will actually float in the water and should not be A very oldegg will actually float in the water and should not beeaten.
9Egg Notes Nutrition: Changes during storage: Structure of Eggs: Eggcellent source of protein, therefore can be used in place of meat, poultry, fishOne of the few good sources of vitamin D – egg yolkOne of the highest sources of cholesterol (210 mg)Nutrition:Shell is porous.That feature allows for exchange of moisture & gasses.Color varies; depends on breed of chickenMembrane between shell & white – inner membrane contracts as moisture is lostFresh egg has small air sacHi proportion of thick white indicates high qualityChanges during storage:Air cell increases in size (moisture evaporates through porous shell)Increased humidity reduces moisture lossSore blunt end up to avoid movement of air sac
10Candling – A procedure to check interior quality of egg. Due to salmonella food poisoning, do not use eggs in raw state.Sizes: determined byweight per dozenGrades: AA, A, B, CAA thickest albuminABCJumbo30 oz. per dozenExtra large27 oz. per dozenLarge24 oz. per dozenMedium21 oz. per dozenSmall18 oz. per dozenPeewee15 oz. per dozen
11What is the ‘bloom’ on an egg? BLOOM The coating or covering on the egg shell that seals its pores. Bloom, also called cuticle, helps to prevent bacteria from getting inside the shell and reduces moisture loss from the egg. Eggs are washed before they are sent to market. This is necessary for cleanliness, but it removes the bloom. To restore the protection, packers give the eggs a light coating of edible mineral oil.
12Which egg would you give the best and worst grade? AAWhich egg would you give the best and worst grade?B
13Functions of eggs Add color to food Leaven 2 add flavor to food Create foamThickenAdd nutrientsBind food togetherEmulsifyEggs coagulate in heat (become firm and thicken)79 calories in one medium eggOver cooking toughens the protein in eggsWhen whipping egg whites, even one drop of egg yolk will reduce the volume of the whites by 1/3rd! This is because yolks contain fat. Be cautious when separating eggs that no yolk mixes with whites.To hard cook eggs (never say “Hard boil”!)Place eggs in cold waterHeat to just below boiling pointSimmer 20 minutesCool immediately to avoid green ring around yolk
14Eggs – Study Guide Label the following parts of the egg. The _______ is a porouscovering which keeps theair out of the egg.Do not ______ eggs as this removes the coating (bloom).T or F – The color of the egg shell does not effect the cooking performance or nutritive value.The white should be ______ and stand up well around the yolk.The _____ should be firm and well centered.The air cell between the shell and the membrane grows Smaller/Larger with age.Eggs are very high in ______ as well as minerals, vitamins, and fat.Grading refers to the interior/exterior quality of eggs.List the six sizes in which eggs may be purchased in order of largest to smallest:shellwashthickyolkproteinjumbo, extra large, large, medium, small, pee wee
15Eggs – Study Guide (cont.) A fresh/stale egg will sink to the bottom in a pan of cold water.When held to the light, a fresh egg will appear cloudy/clear.A _______ egg has a dull, rough shell, and a _____ egg has a smooth, shiny shellEggs should be placed in the ___________ as quickly as possible after purchase.The following phrases may be found in various recipes. Explain how you would accomplish each:Beat egg slightly –Beat eggs until thick –Beat egg whites until stiff –Two basic rules you must always keep in mind when cooking eggs are:b.19. To ensure quality, the break-out test is often used in combination with candling. Sample _______ from each shipment are _______ and evaluated.freshstalerefrigeratorUse fork to break yolk and combine it with whiteTo beat with rotary or electric mixer until eggs thicken and become lighter in colorSeparate egg, beat with rotary or electric mixer until egg whites are stiff, have a glossy appearance, and stand up in moist peaksLow heatAvoid over cookingeggsbroken
16FRESH STALE Shell appearance? Air Cell? Sink / Float? Albumin? Peeling?Nutrition?Shiny ShellLarger Air CellFloats in water (throw away)Easy to peel a hard cooked stale eggWhen held to light, interior appears cloudyAlbumin gets thinnerLess nutritional valueDull shellSmaller Air CellSinks in waterDifficult to peel a hard cooked fresh eggWhen held to light, interior appears clearAlbumin is thicker
17Amazing Eggs! (VHS) List three reasons why eggs are so amazing. List three steps eggs experience from the hen to your dinner table.Does egg size have any relationship to the quality of the egg?List the six egg sizes:List 3 nutrients in eggs:List six functions of eggs.List six ways to prepare eggs.Amazing Eggs! (VHS)Healthy, nutritious, low cost, easy to find, fast & easy to prepare, great meals & snacks, versatile, popularLaid, gathered mechanically, placed in containers, washed, sprayed w/ mineral oil, sorted, graded, packaged, sold in storesNOJumbo, Ex. Lg., Lg., Med, Sm., Pee weeVit. A, B-12, Riboflavin, Iron, Calcium, Thiamine, Niacin, Phosphorus, Iodine, Pantathenic Acid, Vit. DLeaven, bond, thicken, coat/glaze, clarify, emulsify, garnish, color, moisten, dry, flavor, add nutrientScrambled, fried, poached, hard cooked, soft cooked, baked, meringue, mayonnaise, omelet, frittata, sauce, souffle, french toast, custard, eggnog, custard ice cream, quiche