egg-recipes-workshop-to-celebrate-world-egg-day.pptx

for Grade 10

1. PREPARE & COOK EGG DISHES LET’S START! COOKERY 10 WEEK 2

2. LESSON OBJECTIVES: Explain the uses of eggs in culinary. Identify and prepare ingredients according to standard recipes. Identify the market forms of eggs. Cook egg dishes with appropriate taste and seasoned in accordance with the prescribed standard. 02 04 03 IDENTIFY IDENTIFY EXPLAIN COOK 1

3. INTRODUCTION Egg is cooked in many ways. It can be the main proteins dish; it can be a main or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or without oil, as simply as elaborately as one’s inclination for the moment. Indeed, it can be eaten anywhere.

4. Market Forms of Eggs 01 WEEK 2

5. —ANONYMOUS “A TRUE FRIEND IS SOMEONE WHO THINKS YOU’RE A GOOD EGG. EVEN THOUGH THEY KNOW YOU’RE SLIGHTLY CRACKED.” WEEK 2

6. WEEK 2 FRESH OR SHELL EGGS

7. Maybe purchased individually, by dozen or in trays. Fresh of Shell Egg

8. WEEK 2 FROZEN EGGS

9. These are made from high quality egg. They are come in the form of whole eggs with extra y olds and whites. Frozen egg is pasteurized and must be thawed before use. Frozen Eggs

10. WEEK 2 DRIED EGGS

11. A re seldom used. Their whites are used for preparing meringue. Dried egg is used primarily as ingredients in food industry. They are not commonly sold directly to consumers. Dried Eggs

12. Eggs are also sold in several processed forms bulk or fluid, egg whites and egg yolks. Pasteurized eggs are used in preparation such as salad, dressings or desserts, where traditional recipe may have indicated that the eggs should be raw.

13. These products are also available in liquid or frozen form. Frozen egg products on the other hand are used as ingredients by food processors. Products obtaining egg yolk usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing. They are packed in 30- IB containers and in 4-5 and 10 IB pouches or waxed or plastic cartons. Dried powdered eggs are also sold and maybe useful for some baked goods or in certain circumstances. For food services use, they are generally sold in 60z pouches and 3- IB and 25-IB poly packs.

14. Egg substitutes may be entirely egg-free or may be produced from egg whites with dairy or vegetable products substituted by yolks. These substitutes are important for people with reduced-cholesterol diet requirements.

15. Uses of Eggs in Culinary 02 WEEK 2

16. Uses of Eggs in Culinary Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory ingredient in dishes from appetizer to dessert; it can be cooked by dry heat, with or without oil, as simply or as elaborately as one’s inclination for moment, indeed it can be eaten anywhere. WEEK 2

17. KWL (BRAINSTORMING) WHAT I KNOW Mercury is the closest planet to the Sun Mars is actually a very cold place WHAT I WANT TO KNOW Venus is the second planet from the Sun Jupiter is the biggest planet of them all WHAT I LEARNED Saturn is composed of hydrogen and helium Neptune is the farthest planet from the Sun

18. WHY DO WE NEED TO EAT EGGS? Eggs may be considered as functional food. Functional foods are food with health benefits beyond their traditional nutritional values. Eggs as functional foods contain lutein and zeaxanthin that help reduce risk of cataracts and macular degeneration. Egg may also belong to a designer food. Designer foods are foods that have been modified through biotechnology to enhance their quality or nutritional value. It contains omega 3 polyunsaturated fatty acids and vitamin E.

19. Here are uses of eggs in culinary: 1. COOKED AND SERVED “AS IS” In the shell- soft cooked (5 minutes simmering) or hard cooked (15 minutes) Poached-cooked in simmering water; addition of salt and vinegar hastens coagulation Fried -keep low to moderate temperature Liquids and acids decrease coagulation point Scrambled- addition of sugar delays coagulation

20. Here are uses of eggs in culinary: 2. EGGS AS EMULSIFIER Lecithin and lysolecithin are responsible for the remarkable ability of the egg yolk to act as an emulsifying agent; both are phosphoproteins containing polar and non-polar ends such as that the polar end holds water while the non-polar end holds the fat, thus prevent oil droplets in suspension from coalescing.

21. Here are uses of eggs in culinary: 3. AS BINDING, THICKENING AGENT, AND GELLING AGENT Eggs are useful as binding, thickening and gelling agents because they contain proteins that are easily denatured by heat. Using whole eggs requires lower coagulation temperatures resulting in a stiffer gel. Softer gel is produced with the addition of scalded milk and acid In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can produce a porous custard Soft custards are produced by constant stirring

22. SEQUENCE STEP 1 Saturn was named after a Roman god STEP 3 Earth is the third planet from the Sun STEP 2 Neptune is far away from us STEP 6 Mercury is the smallest planet STEP 4 Venus has very high temperatures STEP 5 Jupiter is the biggest planet RECIPE

23. CLASSIFICATION BY GRADES BY LABEL BY SIZE BY ANIMAL AA A B Cage-free Free-range Organic Pastured Small Medium Large Extra-large Chicken Duck Quail Goose Earth is the only planet known to harbor life Saturn is a gas giant and has several rings Mercury is the smallest planet of them all Despite being red, Mars is actually a cold place

24. CAUSE AND EFFECT PROBLEM OR GOAL ENVIRONMENT MATERIALS Mercury is the closest planet to the Sun Venus is the second planet from the Sun PEOPLE METHODS Mars is actually a very cold place Jupiter is the biggest planet of them all MEASUREMENT MACHINES Saturn is a gas giant and has several rings Neptune is the farthest planet from the Sun Earth is the third planet from the Sun

25. QUESTION AND ANSWER Is Mercury the closest planet to the Sun and the smallest one in the Solar System? Note that it’s a bit larger than the Moon Venus has a beautiful name and is the second planet from the Sun. It’s hot and has a poisonous atmosphere QUESTION ANSWER

26. EGG BOILING TIMELINE 6 MINUTES Jupiter is the biggest planet of them all 12 MINUTES Venus is the second planet from the Sun 8 MINUTES Earth is the third planet from the Sun 10 MINUTES Despite being red, Mars is a cold place 1 2 3 4

27. PARTS AND WHOLE Mercury’s name has nothing to do with the liquid metal, since Mercury was named after the messenger god EGG SANDWICH 2 boiled eggs 1 onion 1 tomato 1 carrot INGREDIENTS Earth is the only one that harbors life in the Solar System WHAT WOULD HAPPEN IF YOU DON’T HAVE AN INGREDIENT? Jupiter is a gas giant and the biggest planet in the Solar System WHAT IS THE FUNCTION OF THE INGREDIENT? 2 pieces of bread 2 tbsp of olive oil

28. OUR WORKSHOP LOCATIONS WORKSHOP 1 Venus is the second planet from the Sun WORKSHOP 3 Despite being red, Mars is a very cold place WORKSHOP 2 Mercury is the closest planet to the Sun

29. EGG MAIN MINERALS (100GR) Follow the link in the graph to modify its data and then paste the new one here. For more info, click here PHOSPHORUS Jupiter is the biggest planet of them all POTASSIUM Earth is the only planet known to harbor life 390 MG 109 MG CALCIUM Saturn is a gas giant and has several rings COPPER Despite being red, Mars is actually a cold place 129 MG 77 MG

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