Lesson 8 - Prepare Egg Dishes Cookery.pptx

Food

1. HOME ECONOMICS – TVL 12 - COOKERY Prepare and Cook Egg Dishes Prepared by: Mr. Joshua B. Laxa

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.

3. MARKET FORMS OF EGG

4. 1.) Fresh Eggs also known as Shell eggs , these form of egg are may be purchased individually, by dozen or in trays of 36 pieces.

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 before use.

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 sold directly to consumers.

7. USES OF EGGS IN CULINARY

8. Egg is cooked in 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. Effects of Heat on Eggs Coagulation of proteins Formation of greenish discoloration at the interface of the yolk and white when egg is over cooked.

10. Uses of Eggs Cooked and Serve “ as is”(Ex. In the shell; poached; fried; scrambled and omelet ) Eggs as emulsifier As binding, thickening agent, and gelling agent As foam As colouring and flavouring agent

11. Stages in Foam Formation Frothy – large air bubbles that flow easily Soft Foam – air cells are smaller and more numerous ; foam becomes whiter; soft peaks are formed when beater is lifted . Stiff Foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy Dry – moistness and glossiness disappear ; specks of egg white are seen

12. Factors to be Considered in Foam Formation Beating time and 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 of Egg –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 of Egg – 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. Egg Products Balut from Duck Eggs Pidan Eggs Century Eggs

16. Pickled Eggs Virgin Boy Eggs Tea Eggs Smoked Eggs