Thin albumen - PowerPoint PPT Presentation

EGGS The Cement that holds the castle of cuisine together

EGGS The Cement that holds the castle of cuisine together. Nutrition and Foods 2011. What’s Your Egg Score?. Problem. Solution. Wet the inside of the carton and the eggs will loosen. Add salt or sugar to the yolks before freezing. Prick the large end with a pin or thumbtack before cooking. .

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Unit 8: Eggs

Unit 8: Eggs. Foods I. Why are there a 100 Folds in a Chef's Toque?. Eggs &amp; Functions. Yolks contain all the cholesterol &amp; ¾ of the calories. Egg Composition. Grades of Eggs. Grade AA: Egg stands tall Yolk is firm Large amounts of thick/thin albumen Grade A: Egg covers small area

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143 views • 12 slides

Unit 8: Eggs

Unit 8: Eggs. Foods I. Eggs &amp; Functions. Yolks contain all the cholesterol &amp; ¾ of the calories. Egg Composition. Grades of Eggs. Grade ____: Egg stands tall Yolk is firm Large amounts of thick/thin albumen Grade ____: Egg covers small area Yolk is round/upstanding

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137 views • 11 slides

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