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What do I need to know about eggs related to selection, nutrition, and cooking methods? eggs.

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Presentation on theme: "What do I need to know about eggs related to selection, nutrition, and cooking methods? eggs."— Presentation transcript:

1 What do I need to know about eggs related to selection, nutrition, and cooking methods? eggs

2 Like dairy products, eggs have nutritional value and offer versatility in cookery. UNIT 5

3 * 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. 3 1400 250 160 2807 11 150 65 70 11 79 17,000 24 1 5000,000,000 10,000 350 15 4 7 12 72 7 10 2 13 70 77 160 280 65 250 1400 150 24 3505 7 10 2 500,000,0 00 4747 12 72 10,00 0 7 11

4 » Porous » Vitelline membrane » Air sac » Outer shell » Chalaza » Yolk » Albumin » Germ cell » Candling » Grades UNIT 6 A procedure used to check interior quality of egg Is a porous covering which allows for exchange of moisture & gasses. A way to describe the shell of the egg, which allows air to travel in/out of egg The yellow center of an egg; high in cholesterol (sat. fat) Commonly called the white; fat free part of the egg Structure inside the egg that keeps the yolk in place. Located within the yolk; gives rise to the gametes (sex cells) 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. The membrane surrounding the yolk.

5 » Souffle » Custard » Emulsion » Weeping » Beading » Meringue » Omelet » Bloom » Coagulum UNIT 6 Clumps of a protein food. Layer of moisture that sometimes forms between a meringue and a filling. Fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded in. Fluffy white mixture of beaten egg & sugar. Can be soft or hard. A beaten egg mixture that is cooked without stirring & served folded in half Golden droplets of moisture that sometimes form on a meringue. Coating on the egg shell that seals its pores…. Reduces moisture loss. Mixture that forms when oil and liquid are combined. Mixture of milk, egg, sugar, and a flavoring that is cooked until thickened.

6 Using your vocab notes, determine the names of parts of the egg: 1. 5. 6. 3. 2. ACTIVATING STRATEGY chalaza 7. Vitelline membrane 58% white 31% yolk 11% shell germ cell There are two light blue areas in the white (albumin) of the egg. The darker of the two is the thicker part of it. Albumin is 100% PROTEIN! 4. 8. 9.


8 A very old egg will actually float in the water and should not be eaten.

9 Egg Notes Structure of Eggs: – Eggcellent source of protein, therefore can be used in place of meat, poultry, fish – One of the few good sources of vitamin D – egg yolk – One 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 chicken – Membrane between shell & white – inner membrane contracts as moisture is lost – Fresh egg has small air sac – Hi proportion of thick white indicates high quality Changes during storage: – Air cell increases in size (moisture evaporates through porous shell) – Increased humidity reduces moisture loss – Sore blunt end up to avoid movement of air sac

10 Candling – A procedure to check interior quality of egg. Due to salmonella food poisoning, do not use eggs in raw state. Sizes: determined by weight per dozen Grades: AA, A, B, C – AA thickest albumin – A – B – C Jumbo 30 oz. per dozen Extra large 27 oz. per dozen Large 24 oz. per dozen Medium 21 oz. per dozen Small 18 oz. per dozen Peewee 15 oz. per dozen

11 What 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.

12 AA B

13 Functions of eggs 1)Add color to food 2)2 add flavor to food 3)Thicken 4)Bind food together 5)Leaven 6)Create foam 7)Add nutrients 8)Emulsify Eggs coagulate in heat (become firm and thicken) 79 calories in one medium egg Over cooking toughens the protein in eggs When whipping egg whites, even one drop of egg yolk will reduce the volume of the whites by 1/3 rd ! 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 water Heat to just below boiling point Simmer 20 minutes Cool immediately to avoid green ring around yolk

14 Eggs – Study Guide 1.Label the following parts of the egg. 2.The _______ is a porous covering which keeps the air out of the egg. 3.Do not ______ eggs as this removes the coating (bloom). 4.T or F – The color of the egg shell does not effect the cooking performance or nutritive value. 5.The white should be ______ and stand up well around the yolk. 6.The _____ should be firm and well centered. 7.The air cell between the shell and the membrane grows Smaller/Larger with age. 8.Eggs are very high in ______ as well as minerals, vitamins, and fat. 9.Grading refers to the interior/exterior quality of eggs. 10.List the six sizes in which eggs may be purchased in order of largest to smallest: shell wash thick yolk protein jumbo, extra large, large, medium, small, pee wee

15 Eggs – Study Guide (cont.) 11.A fresh/stale egg will sink to the bottom in a pan of cold water. 12.When held to the light, a fresh egg will appear cloudy/clear. 13.A _______ egg has a dull, rough shell, and a _____ egg has a smooth, shiny shell 14. Eggs 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: 15.Beat egg slightly – 16. Beat eggs until thick – 17.Beat egg whites until stiff – 18.Two basic rules you must always keep in mind when cooking eggs are: a. b. 19. To ensure quality, the break-out test is often used in combination with candling. Sample _______ from each shipment are _______ and evaluated. fresh stale refrigerator Low heatAvoid over cooking eggs broken Use fork to break yolk and combine it with white To beat with rotary or electric mixer until eggs thicken and become lighter in color Separate egg, beat with rotary or electric mixer until egg whites are stiff, have a glossy appearance, and stand up in moist peaks

16 Dull shell Smaller Air Cell Sinks in water Difficult to peel a hard cooked fresh egg When held to light, interior appears clear Albumin is thicker Shiny Shell Larger Air Cell Floats in water (throw away) Easy to peel a hard cooked stale egg When held to light, interior appears cloudy Albumin gets thinner Less nutritional value Shell appearance? Air Cell? Sink / Float? Albumin? Peeling? Nutrition?

17 Amazing Eggs! (VHS) 1.List three reasons why eggs are so amazing. 2.List three steps eggs experience from the hen to your dinner table. 3.Does egg size have any relationship to the quality of the egg? 4.List the six egg sizes: 5.List 3 nutrients in eggs: 6.List six functions of eggs. 7.List six ways to prepare eggs. Healthy, nutritious, low cost, easy to find, fast & easy to prepare, great meals & snacks, versatile, popular Laid, gathered mechanically, placed in containers, washed, sprayed w/ mineral oil, sorted, graded, packaged, sold in stores NO Jumbo, Ex. Lg., Lg., Med, Sm., Pee wee Vit. A, B-12, Riboflavin, Iron, Calcium, Thiamine, Niacin, Phosphorus, Iodine, Pantathenic Acid, Vit. D Leaven, bond, thicken, coat/glaze, clarify, emulsify, garnish, color, moisten, dry, flavor, add nutrient Scrambled, fried, poached, hard cooked, soft cooked, baked, meringue, mayonnaise, omelet, frittata, sauce, souffle, french toast, custard, eggnog, custard ice cream, quiche

18 w_7813921_stop- meringue-weeping.html

19 Egg whites that are beaten (meringue) reach their best volume when the are beaten/whipped at ROOM TEMPERATURE!

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