1 / 15

Standard 3.2

Standard 3.2. Assess the effect of nutrients on health, appearance and peak performance. Journal. Compose a list of your favorite 5 dishes that requires the use of eggs. Egg Basics. Nutrition Mrs. Phillips & Ms. Smith. Activity. Get out a sheet of paper

jeanette-holt
Télécharger la présentation

Standard 3.2

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Standard 3.2 • Assess the effect of nutrients on health, appearance and peak performance.

  2. Journal • Compose a list of your favorite 5 dishes that requires the use of eggs.

  3. Egg Basics Nutrition Mrs. Phillips & Ms. Smith

  4. Activity • Get out a sheet of paper • Write one thing that you like about eggs, know about eggs, or the different ways that you can cook them. • Ball up your paper with your comment, and THROW THEM AT MS. SMITH! 

  5. Structure of an Egg

  6. Nutrients in Eggs • Protein • Riboflavin • Iodine • Vitamin A, B, and D • Iron • Trace Miners • However, egg yolks also contain saturated fats and cholesterol.

  7. Buying Eggs-Grade • Eggs are sold accordingly to GRADE and SIZE standards.-USDA • AA, A, and B. • No difference in nutritive value but a difference in appearance when cooked. • Grade AA and A eggs have thicker white and better used for appealing appearance. • Grade B eggs are used when appearance is not important.

  8. Buying Eggs-Size • Size is determined by the minimum weight for a dozen. • Most commonly sold are large and extra large. • Recipes assume that large eggs will be used. • Eggs are priced according to size and supply. • Be sure to open eggs and check them before purchasing.

  9. Storing Eggs • Eggs are highly perishable! • Store them immediately when you get home from shopping and refrigerate. • Refrigerate in original carton. • Do not put eggs in egg tray, because the drop in temperature every time the door opens may cause eggs to lose quality. • Egg shells are porous and pick up aromas from other foods. • Do not wash eggs before storing, washing destroys egg’s natural protective covering.

  10. Preparing Eggs • Cooked a moderate temperatures • When overcooked, eggs become tough and rubbery. • The white will COAGULATE, or become firm, before the yolks do. • When cooked in microwave they cook faster.

  11. Eggs Cooked in Shells • Place single layer of eggs in saucepan, and add water level to at least 1 inch above the eggs. • Cover saucepan and bring the water just to boiling. • Turn off heat and let stand about 15 minutes • After cooking, immediately run cold water over eggs to stop cooking process.

  12. Separating Eggs • Crack egg and let the white run through your fingers and keep yolks in palm of hand. • Problems that can occur from separating the eggs in your hand? • Hands may be dirty, grease from hands may keep beaten egg whites from reaching full volume. • Or, the egg yolk may slip easily off of your hand into the bowl of whites.

  13. Forming Peaks • Soft peak stage: the peaks bend over slightly when the beaters are lifted our of the whites. • Stiff peak stage: the peaks are glossy and hold their shape when the beaters are lifted out of the mixture.

  14. Whipping Egg Whites • http://www.youtube.com/watch?v=LVcNDhwwFB8

  15. Group Activity • Get in a group and come up with a poem, rap, song, etc. including these words and what you have learned about eggs in this lesson. • yolks • Coagulate • Grades • Sizes • Peaks • Nutrients in eggs • Whites

More Related