1. Culinary Arts I Day #23 Day #23

2. Structure of egg With your kitchen groups, using a book on page 491, work together first to complete “Activity 2” – Parts of an Egg. Label the parts about the egg, and then include one fact about each part. With your kitchen groups, using a book on page 491, work together first to complete “Activity 2” – Parts of an Egg. Label the parts about the egg, and then include one fact about each part.

3. Structure of egg 1. Air Cell – air pocket, lies between the shell and egg membranes at wide, round end of egg 1. Air Cell – air pocket, lies between the shell and egg membranes at wide, round end of egg 2. Thin albumen – closest to the shell membranes 2. Thin albumen – closest to the shell membranes 3. Thick albumen – closest to the egg yolk 3. Thick albumen – closest to the egg yolk 4. Shell membrane – helps keep air from leaving egg too soon 4. Shell membrane – helps keep air from leaving egg too soon

4. Structure of egg 5. Shell – is porous and lined with membranes 5. Shell – is porous and lined with membranes 6. Chalaze – two thick, twisted strands of albumen that anchor the yolk in center of the egg 6. Chalaze – two thick, twisted strands of albumen that anchor the yolk in center of the egg 7. Yolk – round, yellow portion of egg 7. Yolk – round, yellow portion of egg 8. Egg membrane – encases the albumen 8. Egg membrane – encases the albumen

5. Nutrients Protein, Vitamin B12 Protein, Vitamin B12 Also Vitamin A, other B’s, iron, calcium, phosphorus and trace minerals. Also Vitamin A, other B’s, iron, calcium, phosphorus and trace minerals. Eggs have only roughly 80 calories each. Eggs have only roughly 80 calories each. Yolk contains more nutrients than egg white, but contains lots of fat and cholesterol and should be used in moderation. Yolk contains more nutrients than egg white, but contains lots of fat and cholesterol and should be used in moderation. Are brown shells more nutritious than white? Are brown shells more nutritious than white? Breed of hen determines color. Color isn’t related to egg’s nutrients, flavor, or cooking qualities. Breed of hen determines color. Color isn’t related to egg’s nutrients, flavor, or cooking qualities.

6. Buying eggs Open carton to inspect before buying Open carton to inspect before buying Clean, white, no cracks Clean, white, no cracks Eggs are sold according to grade and size standards set by the USDA. Eggs are sold according to grade and size standards set by the USDA. Grades – AA, A, and B. Grades – AA, A, and B. AA & A – thicker, white when appearance is important for fried and poached eggs. AA & A – thicker, white when appearance is important for fried and poached eggs. B – baked goods, where appearance doesn’t matter B – baked goods, where appearance doesn’t matter Supermarkets typically don’t carry B Supermarkets typically don’t carry B

7. Size of Eggs Once you know the grade you want…you pick the size! Once you know the grade you want…you pick the size! Sold in M, L, XL, and Jumbo! Sold in M, L, XL, and Jumbo! As a general rule, recipes assume that large eggs will be used. If you use eggs of another size, you may need more or fewer eggs to get the same results. As a general rule, recipes assume that large eggs will be used. If you use eggs of another size, you may need more or fewer eggs to get the same results.

8. Storing eggs With your “shoe partner”, fill out the backside of your worksheet “Activity 3” talking about buying and storing eggs. With your “shoe partner”, fill out the backside of your worksheet “Activity 3” talking about buying and storing eggs. We will then discuss as a class. We will then discuss as a class.

9. Storing eggs Raw eggs stay fresh in the refrigerator for up to four weeks. Raw eggs stay fresh in the refrigerator for up to four weeks. You can refrigerate leftover raw egg yolks, covered, for up to 2 days. You can refrigerate leftover raw egg yolks, covered, for up to 2 days. A red spot in the egg means that one or more small blood vessels in the yolk ruptured, but the egg is safe to eat. If it has an unpleasant odor when opened, then it is spoiled and needs to be discarded. A red spot in the egg means that one or more small blood vessels in the yolk ruptured, but the egg is safe to eat. If it has an unpleasant odor when opened, then it is spoiled and needs to be discarded.

10. Egg Science! Egg Science! When we use eggs, A LOT of science is taking place! When we use eggs, A LOT of science is taking place! Coagulation – egg becomes firm, changing from a liquid to a semisolid or solid state and this helps bind ingredients Coagulation – egg becomes firm, changing from a liquid to a semisolid or solid state and this helps bind ingredients Emulsifiers – they hold together two liquids that normally won’t stay mixed (example: oil and water) Emulsifiers – they hold together two liquids that normally won’t stay mixed (example: oil and water) Foams – using egg whites to do a soft peak (stands up with a curve like ice cream), or stiff peak stage (stands up straight) Foams – using egg whites to do a soft peak (stands up with a curve like ice cream), or stiff peak stage (stands up straight) Souffle – made by folding stiffly beaten egg wihtes into a sauce or pureed foods. Souffle – made by folding stiffly beaten egg wihtes into a sauce or pureed foods.

11. Cooking with eggs Eggs in Shell Eggs in Shell 15 minutes for large, about 18 minutes for jumbo 15 minutes for large, about 18 minutes for jumbo Poached – cooks in simmering water, adds no fat while cooking (like a fried egg in water) Poached – cooks in simmering water, adds no fat while cooking (like a fried egg in water) Fried Fried Scrambled Scrambled Baked – known as shirred eggs, put into a shallow, greased baking dish. Baked – known as shirred eggs, put into a shallow, greased baking dish. Omelet – like a large, thick pancake, then is folded in half Omelet – like a large, thick pancake, then is folded in half Puffy Omelet – in the oven Puffy Omelet – in the oven

12. Cooking with eggs You can microwave eggs too! You can microwave eggs too! Fried Fried Scrambled Scrambled Poached Poached Custards – thickened blend of milk, eggs, and sugar Custards – thickened blend of milk, eggs, and sugar Meringue – foam baked of beaten egg whites and sugar in desserts (lemon meringue pie) Meringue – foam baked of beaten egg whites and sugar in desserts (lemon meringue pie)

13. Which came first? Do you believe the chicken or egg came first? Do you believe the chicken or egg came first? We will separate into two groups. We will separate into two groups. Write down your talking points as to why you believe this. Write down your talking points as to why you believe this. We will discuss “debate” as a class next. We will discuss “debate” as a class next.

14. Assignment Eggs Eggs Page 504 Page 504 1-21 1-21