WEEK 1- PERFORM MISE EN PLACE EGG DISHES .pdf

Cookery egg dishes week 1

1. EGG OVERVIEW

2. Incookery,eggreferstopoultryor
fowlproducts.Theversatilityofeggsis
evidentinitspresenceinnumerousfood
items.

3. Eggsmaybeeaten
cookedinitsshell,fried
orpoachedormaybe
combinedwithother
ingredientstoproduce
anotherdish.

4. Inbaking,eggactsbothasan
emulsifierandleavener.

5. Eggsareproducedcommerciallyin
farmswithafewhundredlayingchickens,
orinlargelayingcomplexeswith
thousandsoflayers.

6. Smallandmicro-sizedbackyardpoultryeitherin
smallpoultrycagesorasfreerangechickenarealso
producingeggs.Eggisindeedaconvenientfoodforany
mealinandoutofthehouse.

7. Kitchen Tools,
Utensils and
Equipment Needed in
Egg Preparation

8. KITCHEN TOOLS

9. COLANDER
Aperforatedbowlofvaryingsizesmadeof
stainlesssteel,aluminumorplastic.

10. OFF-SET SPATULA
It is used for turning and lifting eggs, pan cakes, and
meats on griddles, grills, sheet pans, and the likes.

11. Asmallimplementusedtobrushthesurfaceof
unbakedpastriesorcookieswitheggwhite,eggyolkor
glaze.
PASTRY BRUSH

12. RUBBER SCRAPER
Itisusedtoscrapeoffallthecontentsofbowlsand
pansfromthesidesandfoldinbeateneggsinbatteror
whippedcream.

13. SIEVE
Atypemeshsupportedbyaroundmetalframeused
forsiftingdryingredientslikestarchandflour.

14. WIRE WHIP OR WHISK
Itisusedforblending,mixing,whippingeggsor
batter,andforblendinggravies,sauces,andsoups.

15. MIXING BOWL
Used for mixing ingredients.

16. Kitchen Utensils

17. EGG POACHER
AminiatureBainMariewithanupperdishcontaining
indentationseachsizedtoholdaneggorcontainsseparatedevicefor
poaching.

18. OMELET PAN
This is used exclusively for omelets and never washed
after used but cleaned with absorbent paper.

19. NON STICK PAN
A cookware is a common application, where the non-
stick coating allows food to brown without sticking to the pan.

20. SAUCE PAN
Adeepcookingpanwithahandleusedprimarily
forcookingsauce.

21. MIXING BOWL
Used for mixing ingredients.

22. Kitchen Equipment

23. OVEN
Achamberorcompartmentusedforcooking,
baking,heating,ordrying.

24. ELECTRIC MIXER
Ahand-heldmixerwhichusuallycomeswithvariousattachments
includingawhiskattachmentforwhiskingcream,battersandegg
whites,andsugar.

25. REFRIGERATOR
Akitchenappliancewhereyoustorefood
atacooltemperature.

26. Physical Structure and
Composition of Egg

27. SHELL
Theegg‘souter
covering,theshell,
accountsforabout9to
12%ofitstotalweight
dependingoneggsize.

28. AIR CELL
Thisistheemptyspace
betweenthewhiteandshellat
thelargeendoftheeggwhich
isbarelyexistentinnewlylaid
egg.

29. ALBUMEN/ EGG
WHITE
Albumen,alsocalledegg
white,accountsformost
ofanegg‘sliquidweight,
about67%.

30. CHALAZA
Thisistheropeystrands
ofeggwhiteatbothsidesof
theegg,whichanchorthe
yolkinplaceinthecenterof
thethickwhite.

31. GERMINAL DISC
Thisistheentranceof
thelatebra,thechannel
leadingtothecenterof
theyolk.

32. MEMBRANES
Therearetwokindsofmembranes,one
justundertheshellandtheothercoveringthe
yolk.Thesearetheshellmembraneandthe
vitellinemembrane.Justinsidetheshellare
twoshellmembranes,innerandouter.

33. YOLK
Theyellowtoyellow-orange
portionmakesupabout33%of
theliquidweightoftheegg.

34. Nutritive Value of Egg

35. v
Eggisindeedoneof
nature‘scompletefood.
Itcontainshighquality
proteinwithalltheessential
aminoacids,allofthe
vitaminsexceptvitaminC,
andmanyminerals.

37. •Eggproductsareparticularly
goodforfortifyingfoodlowin
proteinquality.
•Exceptformother‘smilk,eggs
providethebestprotein
naturallyavailable.
•Eggproteinisoftenusedasa
referencestandard for
biologicalvaluesoftheir
proteins.

39. EGG QUALITY
Eggqualityhastwogeneral
components:shellquality(exterior
quality)andinterioreggquality.

40. Interioreggqualityhasdirectbearing
onthefunctionalpropertiesofeggs.

41. Exteriorshellquality
hasdirectinfluenceon
microbiologicalquality.

43. EGG GRADING
Gradingisaformofqualitycontrolusedto
classifyeggsforexteriorandinteriorquality.Inthe
Philippines,thegradedesignationsareA,B,C,andD.

44. EGG SIZE
Severalfactorsinfluencethesizeofthe
egg:breed,ageofhen,weight,feedand
environmentalfactors.

45. Nativechickenshavemuchsmaller
eggsthancommercialbreeds.

46. Somecommercial
breedshavebigger
eggsthanothers.Of
thesamebreed,new
layerstendtohave
smallereggscompared
toolderhens.

47. Pullets that are significantly underweight at
sexual maturity will also produce small eggs.

48. Betterfedhenslaylargereggsthan
underfedones.

49. Theenvironmentalfactorsthatleadto
smallereggsareheat,stressandovercrowding.

50. Characteristics of fresh Eggs
1.The shell is white, thick, and rough
1.The air cell is regular.
1.It sinks when placed in water.
1.The egg white is clear, firm and thick.The yolk is round,
firm, well-centered and free from defects.