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Warm-up: Copy objective. Today’s topic: Eggs powerpoint notes and video

Objective: Review the nutrition, structure, selection, storage, SCIENCE and tips for the cooking of eggs. Warm-up: Copy objective. Today’s topic: Eggs powerpoint notes and video 10/3 & 10/4 WCBOE WOF Unit IV. NUTRITION IN EGGS-. Excellent source of protein and B12

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Warm-up: Copy objective. Today’s topic: Eggs powerpoint notes and video

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  1. Objective: Review the nutrition, structure, selection, storage, SCIENCE and tips for the cooking of eggs. • Warm-up: Copy objective. • Today’s topic: • Eggs powerpoint notes and video • 10/3 & 10/4 WCBOE WOF Unit IV

  2. NUTRITION IN EGGS- • Excellent source of protein and B12 • Also Vitamin A. other B vitamins, natural source of Vitamin D, iron, calcium, phosphorus and other trace minerals • Egg yolks contain some fat and cholesterol so eat in moderation • Calories of 1 egg = ? • On a 2,000 calorie diet a person need 5 ½ ounces of protein in a day. 1 egg = 1 ounce • Note: The color of the egg white vs. brown is not related to an egg’s nutrients.

  3. STRUCTURE OF EGGS • Egg shell – porous and lined with membranes • Air pocket – lies between membranes near wide end of egg • Thin Albumen – egg white • Thick Albumen – egg white (nearest yolk) • Yolk – yellow portion, floats within albumen • Chalazie (kuh-LAY-zee) two thick albumen strands that anchor the yolk in the center of the egg • Page 491

  4. Eggs: Buying, storage, safety • Selection – open container, check to see that the eggs are clean, whole, without cracks ( not sticking to the container). Buy them by the sell date

  5. Egg selection, storage, safety • Grades are determined by inner and outer quality of egg at the time of packaging • Size is determines by weight and can be medium, large, extra large and jumbo. Most recipes call for large size eggs.

  6. Storage Keep eggs stored in their original case on a SHELF in the refrigerator, NOT in the door!

  7. Egg selection, storage, safety • Storage Highly perishable, store immediately in original carton (not on the door) • Can last 2-4 weeks depending on freshness when purchased and the refirgerator temperautre • Refrigerate leftover cooked eggs immediately and use with 3 days • Use hard cooked eggs in shell within a week.

  8. egg safety tips Clean your hands and work area with soap and water after handling raw eggs.

  9. Egg Cooking Safety tips Cook both the yolk and white firmly to kill bacteria that may be present

  10. Egg Cooking Safety tips Serve egg dishes soon after they are prepared . Leave them out no longer than 2 hours in room temperatures. Chill leftovers in the refrigerator.

  11. EGG SCIENCE – COAGULATION, EMULSIFIERS AND FOAMS Eggs are used in many different types of recipes due to the properties resulting from their high protein content. Coagulation – changing from a liquid to a semisolid or solid state. When heated egg proteins join loosely with other proteins and for new structures that can hold water.

  12. EGG SCIENCE – COAGULATION, EMULSIFIERS AND FOAMS Emulsifiers – hold together two other liquids that normally won’t stay mixed, such as water and oil. . • Eggs are used this way in sauces and mayonnaise.

  13. EGG SCIENCE – COAGULATION, EMULSIFIERS AND FOAMS Foams – Beating egg whites allows air to enter the mixture and also breaks down the protein which provides a structure that gives the foam its strength. Continued beating thickens the foam. Used for angle food cake and soufflé.

  14. COOKING WITH EGGS- CUSTARDS, MERINGUES • Custards – thickened blend of milk, eggs, and sugar used for many main dishes. • Quiche is a pie with custard filling, containing such foods as chopped vegetables, cheese and chopped cooked meat. • Meringues – is a foam made of beaten egg whites and sugar and used for baked desserts. • Soft meringues used for tops of pies and tarts, in rice and bread puddings • Hard meringues made into cookies and dessert shells

  15. Incredible edible eggs • cooking scrambled eggs - Bing Videos

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