Mise en Place Egg Dish grade 10- l1.pptx

Prepare and present egg dishes

1. Mise en Place: Egg Dishes

2. Objectives: Identify the different components of an egg Determine the characteristics of each egg component Determine the functions of each component

3. Parts of an Egg

4. Parts of an Egg

5. Parts of an Egg

6. Parts of an Egg

7. Parts of an Egg

8. Parts of an Egg

9. Parts of an Egg

10. Parts of an Egg 1. Yolk It is high in both fat and protein, and it contains iron and several vitamins. Its color ranges from light to dark yellow, depending on the diet of the chicken.

11. 2. White It is primarily albumin protein, which is clear and soluble when raw but white and firm when coagulated. It also contains sulfur. It has two parts: a thick portion that surrounds the yolk, and a thinner, more liquid portion outside the yolk.

12. 3. Shell The shell is fragile and porous, allowing odours and flavours to be absorbed by the egg and lose moisture even when kept whole.

13. Quality Control It is a form of quality control used to classify eggs for exterior and interior quality. W e need to consider both exterior and interior quality. Exterior quality refers to the shell's cleanliness, texture, and shape, while interior quality refers to the egg white's clarity, yolk's firmness, and the presence of any defects.

14. Interior egg quality has direct bearing of the functional properties of egg while exterior quality has direct influence in microbiological properties.

15. Egg Grades and their Uses 1. Grade AA It has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. Inside the shell, the yolk is well-centered and the air sac is small. It is best to use for fried and poached eggs. It can also be used for hard-cooked eggs when it has been held a few days in the refrigerator since very fresh eggs are difficult to peel when cooked in the shell.

16. 2. Grade A These types of eggs carry the same quality as with Grade AA eggs except that the whites are quite firm. It is best used for hard-cooked eggs that have been held a few days in the refrigerator.

17. 3. Grade B These eggs have whites that are a bit thinner and yolks that are quite wider and flatter compared to eggs of higher grade. It has a shell that is still whole,but may show slight stains. It is usually used to make liquid, frozen, and dried egg products. It is also suitable for use in baking. If they have not developed strong flavors, they may also be used for scrambled eggs since firmness of the whole eggs is less important.

18. Identifying Egg Grades 1) Water Test: Fill a bowl with water. Gently drop eggs one by one into the bowl. • Grade AA – The egg stays at the bottom of the container and lies sideways. • Grade A – The egg stays at the middle of the container in an upright position. • Grade B – The egg floats in the surface of the water.

19. 2) Cracking Test: Crack the egg on a plate or any flat surface. Observe the yolk and white of the egg. • Grade AA – The yolk is slightly globe-shaped, the inner egg white is intact and minor spreading of the outer egg white. • Grade A – The yolk sits a bit lower and the egg white is more transparent with a wider spread compared to Grade AA eggs. • Grade B – The yolk is flat and the egg white is a bit runny like water.

20. Maintaining Quality • Proper storage is essential for maintaining quality. • Eggs keep fresh for weeks if held at 36◦F (2◦C). They lose quality quickly if held at room temperature. They can lose a full grade in one day at warm kitchen temperatures. • Store eggs away from other foods that might pass on undesirable flavors or odors

21. Large eggs weighs 56 grams An egg yolk contains 55 calorie and 19 mg potassium. An egg white contains and 4mg magnesium.

22. TYPES OF EGGS Fresh eggs or shell eggs: These are most often used for breakfast cookery.

23. 2. Frozen eggs: These are usually made from high-quality fresh eggs and are excellent for use in scrambled omelettes , French toast and in baking. They are pasteurized and are usually purchased in 30 pound (16.3 kg) cans. These take at least two days to thaw at refrigerator temperature. • Whole eggs • White • Yolks • Whole eggs with extra yolks

24. 3. Dried eggs These are used primarily for baking and are not suggested for use in breakfast cookery. Unlike most dehydrated products, dried eggs are not shelf stable and must be kept refrigerated or frozen and tightly sealed. These are used primarily as ingredients in food industry. They are not commonly sold directly to consumers.

25. GENERAL COOKING PRINCIPLES Coagulation

26. The proteins in the egg start to thicken, a process known as coagulation. When it is heated the runny yolk and white (albumen – which is the major source of protein) turn solid. • The whites coagulate before the yolks do, making it possible to cook eggs with firm whites but soft yolks. • Eggs, when mixed with liquid, become firm at a higher temperature.

27. As the temperature of coagulation is reached, the eggs change from semi-liquid to solid, and they become opaque. If their temperature continues to rise, they become even firmer. An overcooked egg is tough and rubbery. Low temperatures produce the best cooked eggs. If egg-liquid mixtures such as custards and scrambled eggs are overcooked, the egg solids separate from the liquids, or curdle.

28. Sulfur

29. It is the green that you often see in hard-cooked eggs caused by cooking in high temperatures or cooking too long. It also appears in scrambled eggs that are overcooked or held too long in the steam table. The ring results when the sulphur in the egg whites reacts with the iron in the yolk to form iron sulphide , a compound that has green color and strong odor and flavor. Using low temperatures in cooking and short cooking time and holding times is best to avoid green eggs.

30. Foams

31. Guidelines in handling beaten egg whites properly Fat inhibits foaming. Mild acids help foaming. Eggs whites foam better at room temperature. Do not overbeat. Sugar makes foam more stable.

32. Eggs beaten at room temperature, whip better resulting in bigger volume and finer texture. Dilution of egg white by water produces bigger volume but lesser foam; this produce more tender cakes, but in meringues, syneresis occurs. Duck eggs do not foam well because they lack globulin. Egg yolk do not produce a good foam.

33. Whipping egg whites • Prepare the bowl and the whisk. Make sure that they are clean and dry. • Separate the yolks and whites. • Place the whites into the bowl. The eggs should be at room temperature. • Beat the eggs using a whisk until foamy, and until soft peaks are formed.

34. Eggs Benedict Hollandaise sauce Ingredients: • 3 ml pepper • 25 g egg yolks, fresh • 90 ml clarified butter, kept warm (145◦F/63◦C) • 5 ml vinegar • Salt, to taste • Pepper, to taste • Pinch of cayenne (optional) Eggs Benedict Ingredients: • 1 litre water • 1 tsp salt • 10 ml distilled vinegar • ½ piece muffin • Butter, as needed • 1 piece egg, fresh Grade AA • 2 slices Bacon, cooked • 50 ml Hollandaise sauce

35. Eggs Benedict

36. Procedure for Hollandaise Sauce 1. In a bowl, place the egg yolk and beat well. Beat in a few drops of vinegar. 2. Hold the bowl over a hot-water bath and continue to beat until the yolks are thickened and creamy. 3. Remove the bowl from the heat. Slowly beat in the clarified butter into the mixture. 4. When all the butter has been added, beat in vinegar to taste and adjust seasoning with salt and cayenne 5. Keep warm for service.

37. Procedure for Eggs Benedict Remove shell of eggs, and place them individually in a dish. Bring water, vinegar, and salt to a simmer (180◦F/82◦C) Add the egg to the simmering water. Remove the eggs when done. Cut the top of the muffin off. Place the bacon on the bottom half muffin. Top with poached egg. Ladle warm hollandaise over egg then placed the other half of the muffin on top.

38. Shirred Eggs

39. Ingredients: ham Butter, as needed 1 egg Procedure Butter the casserole. Place the cooked bacon strips at the bottom of the casserole Crack eggs into dish. Add a pinch of salt and pepper. Place in oven at 350◦F (175◦C) and cook to desired doneness Set over moderate heat until the eggs begin to coagulate on the bottom. Serve in the same dish or casserole.

40. Ham and cheese omelette

41. Ingredients: 2 pieces of eggs Salt and pepper, as needed 15 ml milk Clarified butter, as needed Fillings: 30 g sweet ham, diced 15 cheddar cheese, grated Procedure Blend the eggs just until the yolks and whites are combined. Add milk, if using salt, pepper and seasonings. Heat the pan then add the oil. Sauté the prepared ham. When cooked, set aside. Add the eggs and cook the omelette until the eggs are properly set. Gently spread or flatten the omelette in the pan to even it out for the best-looking rolled and folded omelettes . Roll the edge of the omelette nearest the handle toward the centre and shake the pan to loosen the omelette . Roll the omelette out of the pan completely encasing any filling (make sure the edge are caught neatly underneath the omelette ), directly onto a heated plate.

42. Souffle’

43. Custard

44. Match the Egg Dish to Its Description Omelette Scrambled Eggs Frittata Boiled Egg Poached Egg Egg Salad a. Eggs are cracked into boiling water and cooked without the shell. B. Eggs are beaten and cooked in a frying pan without stirring. C. Eggs are beaten, cooked, and stirred while cooking in a pan. D. Eggs are cooked in water with the shell until solid inside. E. A mixture of chopped eggs, mayonnaise, and other ingredients. F. Similar to an omelette but cooked slowly and sometimes baked.

45. Word Bank: Yolk, Whites, Hard-Boiled, Soft-Boiled, Whisk, Seasoning The yellow part of an egg is called the __________. The clear part of an egg that turns white when cooked is called the __________. When you cook an egg in its shell until the yolk is fully solid, it’s called a __________ egg. If the yolk is still runny, the egg is called __________. To beat eggs before cooking, you use a __________. Salt, pepper, and herbs are types of __________ that add flavor to eggs.

46. Design Your Own Egg Dish My Egg Dish: Name: _____________________ Ingredients: __________________________________________________ Description: _________________________________________________ Draw your dish here: