Prepare and cook egg dishes

Prepare and cook egg dishes

• 2.
  In this part,you are expected to learn on how to identify and prepare ingredients according to standard recipes, identify the market forms of egg, explain the usage of eggs in culinary and cook egg dishes with appropriate taste and seasoned in accordance with the prescribed standard.
• 4.
  1.) Fresh Eggs also known as Shell eggs, these form of egg are may be purchased individually, by dozen or in trays
• 5.
  2.) Frozen Eggs are made of high quality fresh eggs. They come in form of whole eggs with extra yolks and whites. These form of eggs are pasteurized and must be thawed
• 6.
  3.) Dried Eggs are seldom used. Their whites are used for preparing meringue. These form of eggs are used primarily as ingredients in food industry but they aren’t commonly
• 8.
  Egg is cookedin many ways. It can be the main protein dish, a main or accessory ingredient in dishes from appetizer to desserts. It can be cooked by dry heat, moist heat, with or without oil, as simply or as elaborately as one’s inclination for the moment. Indeed it can be eaten anywhere.
• 9.
  •Coagulation of proteins •Formationof greenish discoloration at the interface of the yolk and white when egg is over
• 10.
  A. Cooked andServe “ as is”(Ex. In the shell; poached; fried; scrambled and omelet) B. Eggs as emulsifier C. As binding, thickening agent, and gelling agent D. As foam
• 11.
  1.Frothy – largeair bubbles that flow easily 2.Soft Foam – air cells are smaller and more numerous ; foam becomes whiter; soft peaks are formed when beater is lifted. 3.Stiff Foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy
• 12.
   Beating timeand temperature beating – as the time of beating increase, both volume and stability of the foam increases initially; resulting in bigger volume and finer texture.  Beating Force – resulting in bigger volume and fine texture.
• 13.
   Freshness ofEgg –produce bigger volume of foam.  Adding sugar – increase the stability of foams but delays foams formation reduce volume.  Addition of soda – increase stability and volume.  Lessen of adding salt – lowers quality of the foam.
• 14.
   Type ofEgg – duck eggs do not foam well because they lack ovumucim.  Dilution of Egg White by Water – produces bigger volume but lesser foam.  Applications of Foam in Cookery – *as leavening *as meringue *structural and textural agent
• 15.
   Balut fromDuck Eggs  Pidan Eggs  Century Eggs
• 16.
   Pickled Eggs  VirginBoy Eggs  Tea Eggs  Smoked
• 17.
  That’s All Thank You! Havea Nice Day