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    Lesson 1 Prepare Egg Dishes: Cookery 2

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    Yaelee Sotto
    This document provides information about preparing egg dishes, including: - The tools, utensils, equipment, and ingredients needed for egg preparation like knives, bowls, pans, eggs, etc. - The physical structure of eggs including the shell, albumin/egg white, yolk, shell membrane, air cell, and germinal disc. - Grades of eggs based on air cell size and quality standards. - The uses of eggs both cooked on their own and in other preparations as an emulsifier, binding agent, thickener, and gelling agent.

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    Lesson 1 Prepare Egg Dishes: Cookery 2

    Uploaded by

    Yaelee Sotto
    56 views55 pages
    This document provides information about preparing egg dishes, including: - The tools, utensils, equipment, and ingredients needed for egg preparation like knives, bowls, pans, eggs, etc. - The physical structure of eggs including the shell, albumin/egg white, yolk, shell membrane, air cell, and germinal disc. - Grades of eggs based on air cell size and quality standards. - The uses of eggs both cooked on their own and in other preparations as an emulsifier, binding agent, thickener, and gelling agent.

    Original Title

    Eggs Week1

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    This document provides information about preparing egg dishes, including: - The tools, utensils, equipment, and ingredients needed for egg preparation like knives, bowls, pans, eggs, etc. - The physical structure of eggs including the shell, albumin/egg white, yolk, shell membrane, air cell, and germinal disc. - Grades of eggs based on air cell size and quality standards. - The uses of eggs both cooked on their own and in other preparations as an emulsifier, binding agent, thickener, and gelling agent.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    56 views55 pages

    Lesson 1 Prepare Egg Dishes: Cookery 2

    Uploaded by

    Yaelee Sotto
    This document provides information about preparing egg dishes, including: - The tools, utensils, equipment, and ingredients needed for egg preparation like knives, bowls, pans, eggs, etc. - The physical structure of eggs including the shell, albumin/egg white, yolk, shell membrane, air cell, and germinal disc. - Grades of eggs based on air cell size and quality standards. - The uses of eggs both cooked on their own and in other preparations as an emulsifier, binding agent, thickener, and gelling agent.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 55

    Lesson 1 Prepare

    Egg Dishes
    COOKERY 2
    Mise en Place
    • Refers to the gathering,
    weighing, organizing and
    preparing of all needed tools
    and ingredients before the
    actual cooking.
    • Getting everything ready
    before starting to cook.
    Tools, Utensils and Equipment Needed In Egg
    Preparation
    Kitchen Tools
    1. Channel Knife
    2. colander
    3. Offset spatula
    4. Pastry brush
    5. Rubber spatula/ scraper
    6. sieve
    7. SPOON
    8. Wire whip/whisk
    KITCHEN UTENSILS
    1. EGG POACHER
    2. OMELET PAN
    3. MEASURING CUP
    4. MEASURING SPOON
    5. SAUCE PAN
    6. MIXING BOWL
    KITCHEN EQUIPMENT
    1. OVEN
    2. ELECTRIC MIXER
    3. REFRIGERATOR
    PHYSICAL STRUCTURE AND
    COMPOSITIONS OF EGG
    • SHELL
    • ALBUMIN
    • YOLK
    • SHELL MEMBRANE
    • AIR CELL
    • Germinal Disc
    SHELL
    • Serves as a protective covering of the egg and
    helps in maintaining its freshness
    • Constitutes 11% of the weight of the egg
    • A semipermeable membrane that allows gases
    to pass in and out of the egg for the developing
    embryo
    • The shell of most chickens is white; some have
    pigments
    • The shell of quail eggs have brown spots.
    AIR CELL
    • The larger the end of
    the egg contains the air
    cell that forms when
    the contents of the egg
    cool down and contract
    after it is laid.
    • Chicken are graded
    according to the size of
    this air cell
    Grade AA Grade A Grade B
    - Eggs have white that - Eggs have - Eggs have whites that
    are thick and firm. characteristics of may be thinner and
    Yolks are high, round, Grade AA eggs except yolks that may be
    and practically free the whites are wider and flatter than
    from defects; and reasonably firm. eggs of higher grade.
    clean, unbroken shells. - This is the quality - The shells must be
    - Grade AA and Grade most often sold in unbroken but may
    A eggs are best for stores. show slight stains.
    frying and poaching, This quality is seldom
    where appearance is found in retail stores.
    important.
    Albumin / Egg White
    • Constitute 58% of the egg weight
    • Known as the yolk anchor because it
    holds the yolk in place.
    CHALAZA
    • This is the ropey strands of egg
    white at both sides of the egg, which
    anchor the yolk in place in the center
    of the thick white.
    GERMINAL DISC
    • This is the entrance of the latebra, the channel
    leading to the center of the yolk.
    BACK
    SHELL
    MEMBRANCE
    • Two membranes, the inner and outer, that are
    seen when peeling hard-cooked eggs.
    YOLK
    • The yellow or orange part at the center
    of an egg, approximately 31% of the
    weight of the egg.
    • Suspended in the white by two
    chalazae or yolk cords
    • Color of the yolk depends on the food
    of the hen and the species or breed.
    Uses of eggs
    A. Cooked and served “as is”, for example:

    • In the shell
    A. Cooked and served “as is”, for example:

    • Poached
    A. Cooked and served “as is”, for example:

    • Fried
    A. Cooked and served “as is”, for example:

    • Scrambled
    A. Cooked and served “as is”, for example:

    • Omelet
    b. Eggs as emulsifier
    • Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk
    to act as an emulsifying agent; both are phosphoproteins containing polar
    and non-polar ends such that the polar end holds water while the non-polar
    end holds the fat, thus, prevent oil droplets suspension from coalescing.
    c. As binding, thickening agent, and gelling agent
    • Eggs are useful as binding, thickening agent, and gelling agents because they
    contain proteins that are easily denatured by heat.
    c. As binding, thickening agent, and gelling agent
    PERSONAL PROTECTIVE EQUIPMENT
    BOILED EGGS

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