EGGS-report-of-Ditan-and-Domanico-ORIGINAL - no vid.pptx

Food processing

1. EGGS FOOD SELECTION AND PREPARATION PRESENTATION BY: ANDRELYN DITAN & BRYAN DOMANICO

2. Ice Breaker Question: What comes first: the Egg or the Chicken?

3. Trivia: According to Science, if we will based it on the evolutionary evidence, it is the egg that first existed. With amniotic eggs showing up roughly 340 million or so years ago, and the first chickens evolving at around 58 thousand years ago at the earliest.

4. WHAT IS AN EGG? The hard-shelled reproductive body produced by a bird and especially by the common domestic chicken. It is a food product produced from poultry that is used as both an ingredient and a main dish for baked foods. Eggs have a hard shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk), and an air cell.

5. As a life-sustaining protein, Egg Protein is so high in quality that it has become the standard (reference protein) by which researchers rate all other food proteins. The versatility of eggs, whether prepared alone or in combination with other foods, makes them nearly indispensable in cooking.

6. COMPOSITION OF EGGS Nutrient content: Eggs are one of the very few foods containing all the fat-soluble vitamins( A, E, D, and K) and large amounts of certain water-soluble vitamins. Eggs contain all the essential amino acids, making them a good source of complete proteins. They contain very little carbohydrates or fiber. A LARGE EGG CONTAINS: Kilocalories- 75 Protein- 7 grams Fat- 5 grams Cholesterol- 186 mg Vitamins- A, D, E, K, and several B vitamins Minerals- Selenium, Iodine, Zinc, Iron

7. COMPOSITION OF EGGS YOLK - The sunny yellow yolk situated in the center of the egg constitutes about a third (30%) of the egg’s weight. Dense in nutrients, the yolk serves to nourish the chick. A white, pinhead-sized germinal disc sits on the surface of the yolk. This appears darker if the egg has been fertilized but has no effect on the taste, functional properties, or nutritional value of the egg.

8. ALBUMEN The Albumen or Egg white, accounts for almost three-fifths (58%) of an egg’s weight and is made up largely of water and protein. Although it appears to be one mass, the egg white is actually constructed of layers differing in viscosity, alternating from thick to thin. The type and amount of proteins in various parts of the egg white determine differences in viscosity. Around the yolk is a layer of thick albumen ( not to be confused with albumin, which refers to a class of proteins found in egg white, milk, and blood). The Chalazae at the top and bottom of the gg anchor the egg yolk in the thick egg white surrounding it. They also secure the yolk to its Vitelline Membrane so it stays neatly centered in the middle of the egg.

9. SHELL MEMBRANES - Between the Egg white and the shell are two membranes: an inner and an outer membrane. These press up against the shell and protect the egg against bacterial invasion.

10. AIR CELL - Between the two shell membranes at the larger end of the egg is a pocket of air known as the air cell. As a freshly laid egg cools, its contents contract, causing the inner shell membrane to separate from the outer shell membrane and forming the air cell. The purpose of this space is to provide the chick with some air for its breath, which it needs to break out of the shell.

11. SHELL Nature’s way of protecting the delicate internal contents of an egg is to surround it with a hard calcium carbonate shell (12% of an egg’s weight). Eggshells are not solid but contain thousands of small pores, allowing an exchange of gases between the inner egg and the surrounding air. Shell color indicates the breed of the hen but has no bearing on the nutrient content or taste of the egg. The shell is protected by the Cuticle or Bloom.

12. TYPES OF EGGS Chicken Egg forms include standard (unfertilized white or brown ), fertile, free-range, and organic. Non-chicken eggs include duck, goose, ostrich, quail, and turkey.

13. CHICKEN EGGS STANDARD EGGS - Most eggs sold to consumers are white-shelled eggs that have not been fertilized. Brown-shelled chicken eggs are also available. The type of hen breed determines the color of the shell. Shell color does not influence the Egg’s quality, flavor, or nutrient value . FERTILE EGGS - usually identified by a red spot on top of inner contents, can hatch into chicks (if incubated). Refrigeration stops the growth process. Fertilized eggs are not more nutritious than nonfertilized eggs. Fertilized eggs are actually removed from the eggs commonly sold to the consumer. Their disadvantage is that they are more costly to produce and do not store as well. FREE-RANGE EGGS - The USDA has no standard definition for “free-range” eggs except that the hens must “have access” to outdoor areas. One reason that these eggs are more expensive is that eggs from penned hens are easy to harvest, whereas more labor is required to obtain eggs from free-range birds that, like all birds, instinctively hide their eggs. ORGANIC EGGS- Commercial food for egg-laying hens cannot contain growth hormones. As a result, organic eggs are defined as those obtained from hens-fed food ingredients that were grown without pesticides, herbicides, fungicides, or commercial fertilizers.

14. FUNCTION OF EGGS IN FOODS When combined with other ingredients, eggs have a unique ability to flavor, color, emulsify or thicken, bind, foam, interfere, and clarify. EMULSIFYING – Lecithin, found in egg yolks, keeps liquid compounds (e.g., fat and water) from separating, thus thickening and stabilizing food such as sauces and salad dressings.

15. BINDING - The abundant protein in beaten eggs can act as an adhesive when cooked. Examples are eggs used with breaded, and fried foods and the addition of eggs to bind meatloaf. FOAMING - Egg whites beaten into a foam increase their original volume six to eight times and aerate and leaven food products such as souffles and meringues. The best egg white foam is made from fresh eggs at room temperature. INTERFERING – Because they interfere with the formation of crystals ( ice, sugar, ) eggs are used to create a smooth, velvety texture in ice cream and candy. CLARIFYING – Egg whites are used to make clear soups.

16. PURCHASING OF EGGS Inspection of processing plants producing egg products is mandatory. Candling, Haugh Units, and Appearance are used to determine quality grades. Size, Unrelated to grading, is determined by the weight of a dozen eggs.

17. INSPECTION The eggs Products Inspection Act of 1970 requires that egg-processing plants be inspected and that their egg products be wholesome, unadulterated, and truthfully labeled. This law is enforced by the USDA Poultry Division and applies to all eggs, whether imported or ship intrastate or interstate. Eggs that fail or did not pass the inspection is called “Restricted Eggs” and not allowed to sold to customers. GRADING After the inspection, a producer can pay the USDA to have them graded for quality. The best quality eggs are graded by USDA Grade AA, followed by USDA Grade A. USDA Grade B, the lowest grade, are available to food-service establishments and not sold directly to customers. Grade AA and A are sold at supermarkets.

18. 3 GRADING METHODS CANDLING – Involved the original method of holding an egg up to the light of a candle to view its contents. But now eggs are now mechanically rotated over lights, many at a time, by rollers. MEASURING HAUGH (pronounce as HOW) – The freshness of an egg can be detected by cracking it open onto a flat surface and looking at the height of its thick Albumen. Professional graders can not evaluate every eggs for freshness, so an egg is randomly selected and measured using a special instrument called “MICROMETER” EVALUATING APPEARANCE – Grading can also be based on the appearance of eggs broken onto a flat surface. Graders evaluate the quality of an egg by observing the thickness of Albumen; the prominence of chalazae; the roundness and firmness of the yolk; and the shape, cleanliness, and texture of the shell.

19. SIZING Sizing is not related to grading in any way. Eggs are sold in cartons by various sizes determined by a minimum weight for a dozen eggs in their shells. EGG SUBSTITUTES Consumer demand for products lower in cholesterol has created a market for liquid egg substitutes, made by either omitting egg yolks, replacing egg yolks with vegetable oils, or removing some of the cholesterols in egg yolks. VALUE-ADDED EGGS Value – Added eggs have special attributes because of their nutrient content or the conditions under which hens are raised. Other types of Value - Added eggs include those that have been laid by the hens that are free roaming, cage-free, or fed natural grains without animal products- plus for animal-friendly eaters.

20. PREPARATION OF EGGS To preserve the egg’s texture, flavor, and color, it is best to keep the cooking temperature low and the heating time short. Eggs can be prepared in a great way, using either a dry-heat or moist-heat method.

21. 2 TYPES OF METHODS; DRY-HEAT METHOD Fried, Scrambled, Omelets Baked (shirred, meringues, souffle, baked custards)

22. MOIST-HEAT METHOD Simmered Coddled Poached Stirred (custards) Microwaved

23. STORAGE OF EGGS Eggs begin to deteriorate as soon as they are laid, but they can be preserved through Refrigeration, Freezing, and Drying. Refrigerated eggs retain more moisture and keep longer when they are left in the carton. The chances of an egg being internally contaminated are relatively low, but external bacterial contamination is possible, and certain precautions can be taken to reduce the risk.

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