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Eggs

Eggs. The Parts of the Egg. Parts of the Egg. Egg Sizes. Per Dozen. Peewee eggs. 15 ounces (425 grams). Small eggs. 18 ounces (510 grams). Medium eggs. 21 ounces (595 grams). Large eggs. 24 ounces (680 grams). Extra-large eggs. 27 ounces (765 grams). Jumbo eggs.

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Eggs

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  1. Eggs

  2. The Parts of the Egg Parts of the Egg

  3. Egg Sizes Per Dozen Peewee eggs 15 ounces (425 grams) Small eggs 18 ounces (510 grams) Medium eggs 21 ounces (595 grams) Large eggs 24 ounces (680 grams) Extra-large eggs 27 ounces (765 grams) Jumbo eggs 30 ounces (850 grams) Egg Sizes and Weight

  4. Store Eggs • Pointed End Down • In covered Container • Away from Heat and light • WHY? • Keeping eggs in the main body of the fridge (not on the door) keeps them at a more constant, colder temperature. • Keeping eggs in their original cartons protects them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats). • Keeping eggs pointed end down protects the yolk from touching the end.

  5. Egg Cookery Principles • Use Low Temperature for best tenderness and palatability • Use Gentle Heat • Do not let any fat or yolk mix with white while beating whites. • Cook thoroughly • WHY?

  6. -PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES: 10 Protein Niacin * Vitamin B6 Zinc 4 Vitamin A Calcium 2 15 Folacin Biotin 4 Vitamin C Iron 6 Vitamin B12 Pantothenic Acid 8 Thiamin Vitamin D 6 4 Phosphorus Copper **2 Riboflavin Vitamin E 2 Iodine Magnesium 2 6 8 * 8 4 10 10 15 Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk (1.5 grams saturated), 213 mg of cholesterol and 75 calories.

  7. Nutritional Contributions • EGG NUTRITION PROFILECalories80 • Protein6.30g • Total Fat5g • Monounsaturated2g • polyunsaturated.07g • saturated fat1.50g • Cholesterol213mg • carbohydrates.60g • sodium63mg

  8. EGGCITING NEWS:The American Heart Association's new guidelines now permit an egg a day, rather than only three a week.  Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

  9. Egg Functions • Binder • Thickening • Emulsifying • Leavening • Structuring • Adding nutrition, flavor, texture color

  10. List 4 ways that eggs can be prepared: • Hard/Soft Cooked • Scrambled • Fried • Poached

  11. How to Make a Hard-cooked Egg… • Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs. • Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes • Drain and quickly cool eggs with cold running water. • Gently tap the eggs to crack the shell, and peel • If the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel.

  12. List the five functions of eggs and give an example of a food product that they perform that function in: FUNCTIONFOOD PRODUCT -Binder -Meat Loaf

  13. FUNCTIONFOOD PRODUCT Thickener Pudding Coating Breaded Chicken

  14. FUNCTIONFOOD PRODUCT Leavening Angel Food Cake Agent German Pancakes Emulsifier Mayonnaise

  15. Grade AA The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall. Grade A The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall. Grade B The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

  16. Grade AA Grade A Grade B Grade C Perfect Shell/ Fried and Poached Maybe some abnormalities, Baking in Recipes Abnormalities, Baking in Recipes Grade shells and uses.

  17. Fried Poached Baking Uses of Fresh and Old Eggs

  18. Hard-Cooked Soft-Cooked Eggs Cooked in Shell Boiling eggs makes them tough and Rubbery, simmer them.

  19. Eggs cooked out of shell • Fried • Over Easy • Shirred/Baked • Scrambled • Omelet • In a frame • Poached

  20. Green Eggs? • Iron and Sulfur • Immediately put in cold water

  21. Beating Egg Whites Foamy Soft Peaks Stiff Peaks Fat inhibits foam

  22. Candling Albumen Yolk Air Cell Shell Chalaza Bloom USDA United State Dept.Agriculture Separation between membranes White part of an egg Outer covering of an egg shell Anchors and supports yolk from breaking in shell. Yellow part of egg Process of grading eggs with light. Outer covering, brittle and porous Match Terms

  23. The End?

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