Eggs are a highly nutritious food that can be prepared in many ways. They are composed of a shell, membrane, air cell, egg white and yolk. Common egg sizes are jumbo, extra large, large and medium, with large being most commonly used. Eggs can be stored refrigerated with the pointed end down. Cooking methods include hard boiling, soft boiling, frying, poaching, scrambling and making omelettes. Eggs are used for binding, leavening, emulsifying and clarifying in recipes.
Powerpoint presentation of "Soups" in Principles of food production.
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Powerpoint presentation of "Pasta" in Principles of food production (.
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Powerpoint presentation of "Egg Basic" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
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-Jovi
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Pasta" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
Powerpoint presentation of "Egg Basic" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Coffee is made from the roasted and ground seeds, or beans, of the coffee plant, a tropical evergreen shrub. Most coffees prepared by machine to deliver aromatized coffee to enjoy.
a hot brown drink made by pouring boiling water onto the dried leaves of the tea bush. The leaves are called tea leaves and can be bought in small paper bags called tea bags that are put into a cup. This slide explains type and origin of tea.
Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.
Porter is the one who assist the customers at workplace, and to handle the loading, unloading, and distribution of Goods / luggage, Parcel, Furniture, Stationery and the office equipment. This slide will explain the duties and responsibilities of porter and the etiquettes of porter.
Trolleys are devices used for carrying loads or to transport the material from one point to another. F&B industry using different type of trolley to move materials and goods at the workplace. Different type of trolley and the use is explained in detailed manner. Safe handling and the efficiency of trolley is explained in the presentation
A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. This presentation will explain various type of sandwich and the preparation method. storage and service procedure is also included in the presentation. Types of bread used for sandwich.
A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
Whiskey is an alcoholic beverage distilled from gains and malted grains. The presentation explains type of whiskey and the service methods of each whiskey. storage procedure and the international brand name of whiskey is explained. whiskey production method is described and Scotch and blended whiskey is covered in the presentation.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
Overview of food production department and the organizational structure is explained in detail. various department heads and their duties and responsibilities were defined. menu planning and the department responsibilities were explained.
Basic information on various methods of cooking and the advantages are described in details. classification of cooking methods are explained and the various medium of cooking are covered.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.
Basic requirement of hospitality waiter and the grooming standard is explained in detail. etiquettes of waiter and the personal grooming also explained in details.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
Basic information on waste management system and the various type of waste and the disposal methods. few requirement to start the waste management company is discussed. also practical challenges were explain with points in the slide
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
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What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
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2. What is EGG
Eggs are one of the most nutritious and versatile foods in the
kitchen are served on their own, used as an ingredient in many
dishes starting from soup to desserts. It provides texture,
structure, flavour and moisture as well as the nutrition. Eggs can
be brown or white; colour has no effect on quality or flavour but
depends on the breed of the hen.
Egg is a main component of the human diet serving as a dietary
source of protein, fat, and other nutrients. The chicken egg is
made up of approximately two-thirds white and one-third yolk
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
3. STRUCTURE OF AN EGG
Parts of Egg Total
weight(%)
Water
(%)
Protein
(%)
Fat
(%)
Whole
egg
100 6
5
13 11
White 58 8
8
13 ----
Yolk 31 4
8
18 33
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
4. STRUCTURE OF EGG
Shell
It is the outer hard covering of the egg and is made up of Calcium, Magnesium
carbonate and Calcium phosphate. The shell gives shape to the egg and holds the
inner contents. The shell contains thousands of pores that allow CO2 and moisture
to escape, as well as air to enter. The shell is covered by a cuticle membrane or
Bloom and should not be washed. The bloom acts as protective covering blocking
the pores, and prevents moisture loss and bacterial contamination. When eggs are
washed before going to the market, the cuticle is removed. To protect the egg, the
washed eggs are coated with a thin film of edible oil.
Membrane
Beneath the shell, there are two semi permeable membranes - the outer and the
inner. These membranes act as a protective layer in case the shell cracks.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
5. STRUCTURE OF EGG
Aircell
On one side of the egg (broader), both these membranes separate to
form an air cell. This is formed by contraction of the contents as soon as
the egg is laid, due to the difference in the outside temperature.
Egg white
It has 1/8th part of the protein, which is called albumin; the remaining
being water. The egg white consists of three parts – the outer thin
albumen, the middle thick albumin and the inner thin albumin.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
6. STRUCTURE OF EGG
Egg yolk
The yolk is separated from the white by a membrane called vitelline
membrane. This membrane prevents the mix of both yolk and white.
1/6th parts of the egg yolk contains proteins, 1/3rd fat and the rest water,
Vitamins and minerals like Calcium, Phosphorus, Iron etc.
Chalaza
The egg is kept in position at the centre of the egg with the help of the
chalaza. It has a thick-cord like appearance and is composed of proteins.
This chord-like structure may have to be strained while making custards.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
7. EGG SIZESCLASSIFICATION MIN
Wt./EGG
JUMBO 70 gm
EXTRA LARGE 63 gm
LARGE 56 gm
MEDIUM 49 gm
SMALL 42 gm
PEE WEE 35 gm
• Most commonly used eggs in commercial
and home cookery are Large Eggs.
• Jumbo and Extra Large eggs are sometimes
used as B’Fast eggs for poaching and frying.
• Medium, Small and Pee Wee eggs are rarely
used.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
8. Market forms Of Eggs
Fresh eggs: - Often used for Breakfast cookery
Frozen Eggs: - Includes whole egg, whites, yolks, whole egg
with extra yolk etc. It should be pasteurized before freezing. It
is used for scrambled eggs, omelettes, French toasts and in
baking.
Dried eggs: - Should be pasteurized before drying. Includes
whole egg whites & yolks. Moisture is removed through
evaporation. They are primarily used for baking.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
9. USES OF EGG IN COOKERY
BINDING AND COATING
Egg used in such food mixtures as meat loaf or croquettes is distributed through
the mixture. Upon heating, the proteins coagulate, binding the food into a
cohesive mass of a desired form. This is why croquettes, for example, retain their
shape during the cooking process. Frequently an outer coating of flour,
breadcrumbs, cereal, or butter is added to a food to enhance its appearance,
texture or flavour. An egg batter provides a binder for added coatings.
LEAVENINGS
Foam is created when egg white is beaten. The foam is made of bubbles
surrounded by a thin, elastic film of egg white . When the foam is incorporated
into a mixture, it provides leavening for such products as omelettes, soufflés,
sponge cakes and meringues. When these products are heated the air bubbles
expand and the egg white film hardens. The volume of egg yolks makes its
foaming power considerably lower than that of the egg white.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
10. USES OF EGG IN COOKERY
EMULSIFYING AGENTS
Eggs are used to form stable emulsions, mayonnaise for example Oil and Vinegar
separate out unless the oil droplets are coated with the substance that keeps
them from running together. Egg yolk is often effective in accomplishing this. Eggs
are used as emulsifiers (Lecithin) in ice cream, cakes and cream puffs.
CLARIFYING AGENTS
Raw eggs may be added to hot broths and coffee. When the proteins in the egg
coagulate, they trap the loose particles in the liquid and clarify it. Custard,
Puddings and Pie Fillings: custard may be cooked over hot water and stirred as it is
cooked (soft custard) or may be cooked without stirring (baked custard). The
coagulation of soft custard takes place at about 160 F (70 C). If in making a soft
custard the mixture is held at the coagulation point for too long or if the
temperature exceeds this level the protein is over-cooked, the mixture thickens
unevenly and the finished product will be curdled .A baked custard is cooked
without stirring in an oven at 350 F(176 C).
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
11. STORAGE OF EGGS
• Egg should be stored in the refrigerator in their cartoon to
maintain maximum freshness and to avoid absorbing other food
odours through their porous shells with the pointed end down.
• Store at Cool place 0-5 C (32-41 F)
• Away from possible contaminants such as raw meat.
• Follow First in first out
• Hands should be washed before and after handling eggs
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
12. METHODS OF COOKING EGGS
•Hard boiled
•Softboiled
•Baked - Eggs baked in a dish in the oven.
•Fried
•Poached
•Scrambled
•Omelets & Frittatas
•Sunny Side Up
•Coddled
•En cocotte
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
13. METHODS OF COOKING EGGS
BOILED EGG
To make boiled egg there are only two things to be kept in mind---one is
the cooking time, which will be determined by the consistency of the
white and yolk. The second is the water temperature. Egg should be
plunged into the simmering liquid, reboil and simmer for required time.
Commence timing once water has reboiled.
The stages of boiling are:
• Soft Boiled (in shell): Oeuf a la Coque – boiling time 3 to 4 minutes.
• Soft Boiled (without shell): Oeuf Mollet – boiling time 5 minutes.
• Hard Boiled: Oeuf Dur – boiling time 8 to 10 minutes served with or
without shell.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
14. METHODS OF COOKING EGGS
SCRAMBLED EGGS (Ouefs Broilles)
In France, good scrambled eggs are considered an art; gently stirred over low
heat to a thick creamy puree which is elegantly garnished with truffles, smoked
salmon or chopped chives. These are prepared by thoroughly mixing the eggs,
seasoning with salt and pepper, adding tem to a little butter melted in a thick
bottomed pan, then cooking slowly stirring with a wooden spoon until set. They
may be finished with butter or cream. To hold scrambled eggs on a buffet add
one table spoon of water, milk or cream to one egg( one cup 16 eggs).They are
then cooked to a soft stage and then hold between 54 and 60 C ( 130- 140 F). 54
C (130 f) is the lowest temperature one can use without encouraging bacteria
growth. Slightly over heating will cause the liquid to squeeze out and forms a
separate puddle. It can be recognized when the liquid collects around the edge
of; for example custard or a mould of gelatine products and is termed as
SYNERISIS (weeping).
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
15. METHODS OF COOKING EGGS
POACHED EGGS (Oeufs Poches)
To poach eggs, fill a deep pan with about two and a half inches of water. Add one
tablespoon of salt and one tablespoon of vinegar per gallon of water. The
vinegar, an acid, helps to set the egg white and prevents it from spreading. Acid
also makes the eggs more tender, whites whiter. Poached egg must be fresh or it
will spread even though vinegar is used. Both salt and vinegar help to coagulate
the egg as soon as it enters the poaching liquid so that it retains a better shape.
FRIED EGG (Oeufs Frits):
Indicates eggs gently cooked with oil/bacon fat/lard in a shallow frying vessel
until white is firm while yolk remains soft. Fried eggs are often served with crispy
fried bacon or sausages. The fried egg is the centrepiece of the great British
breakfast, surrounded by bacon, sausage, tomatoes, mushrooms, baked beans,
black pudding and toasted bread. The ideal temperature range for fried egg is
255 0c to 2800f. Eggs done or cooked only on one side is known as SUNNY SIDE
UP. For EASY OVER use a palate knife to flip each egg carefully.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
16. METHODS OF COOKING EGGS
CODDLED EGGS
Eggs are coddled in the shell. They are cooked by pouring boiling water
over the edges, one pint of boiling water over an egg. The eggs are
then covered and held in a warm place until cooked (six to ten
minutes) for firm yokes and pleasantly soft whites.
EN COCOTTE (Oeufs en Cocotte):
Similar to poaching except that eggs are poached in porcelain
dishes(cocotte). The dishes are buttered, the eggs placed in them and
both placed in bain marie for about 2 to 3 min..This dish is served for
lunch or dinner and is presented in and eaten from cocotte dish in
which it is cooked.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
17. METHODS OF COOKING EGGS
OMELETTES (Les Omelette):
Making omelettes is a very simple operation but to achieve a great success a high
degree of skill is required. Usually 2-3 eggs are used per portion with proper
garnishes or flavourings, which may be added in the following ways:
• Combined with egg before cooking.
• Placed into centre of omelette before it is folded.
• Placed on top of the omelette, in a cavity after folding is complete.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
18. METHODS OF COOKING EGGS
Types of Omelettes
1. Plain Omelette: is prepared plain only with seasonings.
2. Flat Omelette: Add garnish to egg before making the omelette, turn out without
folding, coloured side upper most. Spanish TORTILLAS and Italian FRITTATAS are
examples of this open faced pancake style omelette.
3. Stuffed and folded Omelette: Place fillings in the centre of omelette before
folding.
4. Folded and stuffed: Slit the turned out omelette along the centre of top surface,
place in the fillings.
5. Folded Omelette: Add garnish to egg before cooking and then folded after
making it.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER