Egg cookery
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This document provides an overview of egg cookery. It discusses the nutritional contents of eggs, including protein, fat, and various vitamins. The structure of an egg is examined, along with methods for selecting, storing, and testing the freshness of eggs. Various egg cooking methods are then outlined, such as scrambled eggs, omelets, poached eggs, and boiled eggs cooked to different degrees of hardness. The document concludes by listing other uses for eggs beyond cooking, such as in sauces, meringue, shampoo, and custard.
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Egg basic
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
Prepare and Cook Egg Dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
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Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs are graded based on quality from AA to C and come in different sizes based on a dozen weight. Brown and white eggs have the same nutritional value. Storage and freshness tips are provided, along with common cooking methods for eggs like scrambled, fried, poached, and hard boiled. Eggs are also used in many recipes and have various functions like as a coating, thickening, binding, or leavening agent.
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This document discusses the many uses of eggs in cooking, including how they can be cooked and served on their own or used as emulsifiers, binders, thickeners, foaming agents, and flavorings in dishes. Common egg-based dishes are described such as scrambled eggs, omelets, custards, soufflés, and more along with cooking methods for items like poached eggs and guidelines for safe egg handling. A variety of egg-based recipes are provided as examples.
Prepare and cook starch and cereals dishes
This document discusses factors that affect starch paste viscosity and gel strength, including stressors, stirring amount/type, starch kind/amount, heating/cooling rates, and added ingredients. Common starch cooking problems include thinning/weak gels from acid/liquid, skin formation from water loss, scorching from improper temperature control, and ungelatinized/raw starch flavors. Principles for cooking cereals include using a double boiler, observing proportions/times, boiling at 212°F, and properly serving. Pasta should be cooked al dente and cooking times vary by shape/size, with types including long/short, dried/fresh, and filled/stuffed pastas.
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This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
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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
Thank You!
xoxo
-Jovi
Prepare and Cook Egg Dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
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The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.
Egg cookery
Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs are graded based on quality from AA to C and come in different sizes based on a dozen weight. Brown and white eggs have the same nutritional value. Storage and freshness tips are provided, along with common cooking methods for eggs like scrambled, fried, poached, and hard boiled. Eggs are also used in many recipes and have various functions like as a coating, thickening, binding, or leavening agent.
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Prepare and cook starch and cereals dishes
This document discusses factors that affect starch paste viscosity and gel strength, including stressors, stirring amount/type, starch kind/amount, heating/cooling rates, and added ingredients. Common starch cooking problems include thinning/weak gels from acid/liquid, skin formation from water loss, scorching from improper temperature control, and ungelatinized/raw starch flavors. Principles for cooking cereals include using a double boiler, observing proportions/times, boiling at 212°F, and properly serving. Pasta should be cooked al dente and cooking times vary by shape/size, with types including long/short, dried/fresh, and filled/stuffed pastas.
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This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
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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.
Basic Baking Ingredients and Their Functions
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
Types of pie & pastries formulation,mixing and moulding methods
This document provides information on types of pies and pastries, including formulations and mixing methods. It discusses key ingredients used in making pastry such as flour, sugar, yeast, salt, water, eggs, dough fat, and flavorings. Common types of pastry discussed include short crust, puff, and Danish pastry. The document also covers pie fillings and different starches used for thickening. Various fruits that can be used in pies are listed. Methods for different types of pastries like short crust, puff, Danish, and croissant are outlined.
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Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
Preparing starch dishes
This document discusses starch, including its properties, uses, sources, and preparation. Starch exists naturally in cereals and tubers and plays an important role in processed foods by providing viscosity. Key points include how starch viscosity and gel strength are affected by factors like stress, heating rate, ingredients added, and how it can be modified. Common starch cooking problems and the nutritional significance of noodles and pasta are also covered.
Pastries
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Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
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This document provides information on different types of salads, including leaf/green salads, compound/mixed salads, and classical salads. It discusses the history and evolution of salads from ancient Rome to modern times. Key points covered include the components of compound salads such as bases, bodies, dressings, and garnishes. Guidelines are provided for selecting fresh ingredients, proper preparation techniques like tossing and plating, and rules for arranging salads attractively. A variety of lettuce types and other leafy greens that can be used in salads are also listed.
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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
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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
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This document defines common baking terms and ingredients. It discusses various types of flour like bread flour, all-purpose flour, and cake flour. It also covers sugars, fats/shortening like butter and margarine, eggs, liquids, leavening agents, and flavorings used in baking. Wheat flour is described as the primary ingredient and provides structure. Different flours are suited for various baked goods. Fats contribute tenderness, moisture and mouthfeel. Leavening agents include yeast, baking soda and powder. Salt and other flavorings are also outlined.
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This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
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This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
Quality of a fresh eggs
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The document discusses eggs, including their composition, purchasing, types, functions in foods, preparation, and storage. It describes the main components of eggs as the yolk, albumen, and shell. It covers USDA egg grading and types of specialty eggs available. The functions of eggs in foods include emulsifying, binding, and foaming. Preparation methods include dry-heat and moist-heat cooking. Eggs should be refrigerated and cooked thoroughly for safety.
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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.
Basic Baking Ingredients and Their Functions
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
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Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
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The document defines pastry as a baked good made from a rich, fat-containing dough. It provides examples of pastries and describes the two main types: plain and puff pastry. The key ingredients of pastry are identified as flour, fat, water, and salt. Guidelines are given for proper mixing, rolling, baking, and storing of pastries.
Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
Chapter 8 salads and salad dressings
This document provides information on different types of salads, including leaf/green salads, compound/mixed salads, and classical salads. It discusses the history and evolution of salads from ancient Rome to modern times. Key points covered include the components of compound salads such as bases, bodies, dressings, and garnishes. Guidelines are provided for selecting fresh ingredients, proper preparation techniques like tossing and plating, and rules for arranging salads attractively. A variety of lettuce types and other leafy greens that can be used in salads are also listed.
Stocks
Powerpoint presentation of "Stocks" 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
Fish and shellfish
Powerpoint presentation of "Fish and Shellfish" 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
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This slides shows the Parts of an eggs and its function, egg history, egg structure and cooking method.
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This document discusses tools and equipment for cooking eggs, the nutritional value and components of eggs, and characteristics of quality fresh eggs. It lists various utensils for serving, boiling, scrambling, frying, separating, and cracking eggs. Eggs provide high-quality protein and many vitamins and minerals. As eggs age, the air cell gets larger, the yolk flattens and breaks more easily, and the thick white becomes thin and watery. Eggs are graded A, B, or C based on qualities like yolk shape, air cell size, and shell condition.
Baking Terms and Ingredients!!!
This document defines common baking terms and ingredients. It discusses various types of flour like bread flour, all-purpose flour, and cake flour. It also covers sugars, fats/shortening like butter and margarine, eggs, liquids, leavening agents, and flavorings used in baking. Wheat flour is described as the primary ingredient and provides structure. Different flours are suited for various baked goods. Fats contribute tenderness, moisture and mouthfeel. Leavening agents include yeast, baking soda and powder. Salt and other flavorings are also outlined.
Prepare egg dishes
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
Food plating
This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
Quality of a fresh eggs
This document outlines the characteristics of a fresh egg and methods for determining an egg's freshness. The key characteristics of a fresh egg are an unbroken shell, sinking in water, a round and firm yolk, and a light and thick white part. An egg's freshness can be determined by whether it sinks or floats in water, with eggs that sink being the freshest and those that float to the surface being too old to consume. Egg sizes are determined by weight in ounces.
The History of baking
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
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This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
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Preparing egg based dishes
This document provides information on preparing and cooking egg-based dishes. It defines various cooking methods like boiling, poaching, frying, and scrambling eggs. It also defines terms used in egg cookery like binding, setting, coating, emulsifying, glazing, clarifying, garnishing, and thickening. The document then discusses the nutritional value of eggs and different ways of grading, preparing, cooking and storing eggs. Various functions of eggs in recipes are also outlined.
Lesson 8 Variety of Egg Dishes
This document provides instructions for cooking various types of eggs, including hard boiled eggs, poached eggs, fried eggs, scrambled eggs, omelets, and baked eggs. It discusses preparing, cooking, and plating different egg dishes. Key steps and qualities are outlined for boiling, poaching, frying, scrambling, and making omelets. Presentation tips are also provided such as using different plates, colors, textures, and garnishes.
Egg processing.pptx
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
Egg dishes.pptx
This document discusses eggs and their uses in culinary arts. It covers the components and nutrition of eggs, as well as their various uses as an emulsifier, binding agent, and leavening agent. The document also discusses grading, storing, and cooking eggs, identifying the different parts of an egg and factors to consider like temperature. Lastly, it addresses presenting and evaluating egg dishes based on appearance, texture, and flavor.
Day30 introduction to breakfast cookery
This document discusses different egg preparation techniques. It begins by discussing the composition and selection of eggs. It then provides instructions for preparing a classic French omelette with 3-4 eggs, butter, and cream. Finally, it details methods for preparing sunny side up eggs, poached eggs, soft boiled eggs, hard boiled eggs, scrambled eggs, and eggs cooked "a l'Anglaise".
Eggs.ppt
This document provides information on the nutritional composition, structure, grading, storage, and uses of eggs. It discusses that eggs are a nutritious and versatile food containing protein, fat, vitamins, and minerals. They are easily digested and can be prepared in many ways by utilizing the properties of coagulation, aeration, and emulsification of egg proteins and lecithin when heated. Proper handling and storage of eggs helps maintain quality and safety.
Eggs
This document provides information on the nutritional composition, structure, grading, storage, and uses of eggs. It discusses that eggs are a nutritious and versatile food containing high quality protein, fat, vitamins, and minerals. They are easily digested and can be prepared in many ways by utilizing the properties of egg coagulation, aeration, and emulsification in response to heat. Proper handling and storage of eggs is important to maintain quality and safety.
Eggsandeggcookery 120221212909-phpapp02
This document provides information about eggs including their composition, varieties, market forms, grading, cooking principles, and cooking methods. Eggs come from chickens and their shells can be various colors depending on the chicken's diet. There are many forms eggs are sold in including fresh, dozen, flat, case, frozen, liquid, powdered. The key parts of an egg are the shell, yolk, white, chalazae, and air cell. Eggs must be cooked to at least 145°F for safety. Common cooking methods include frying, poaching, scrambling, baking, and boiling.
Breakfast Cookery: www.chefqtrainer.blogspot.com
This document discusses different types of breakfast foods and how to prepare them. It covers various breakfast categories like continental, American, English and Indonesian/Japanese styles. Specific foods covered include types of eggs (fried, poached, scrambled, omelets), quick breads and griddle items (pancakes, waffles), breakfast meats (bacon, sausage) and potatoes. Preparation techniques are provided for cooking eggs, making omelets and different mixing methods for quick breads.
Selection and cooking methods of egg
The document discusses egg selection methods and cooking techniques. It describes 5 tests to select fresh eggs: candling, floating, egg white, sniff, and yolk tests. Methods of cooking eggs are also outlined, including soft/hard boiled, poached, scrambled, fried, custards, omelettes, souffles, crepes, and baked eggs. Specific preparation details are provided for each cooking method.
TLE-HE 10 ANATOMY OF EGG
This document provides information on preparing and presenting egg dishes. It discusses tools and equipment used for egg preparation, the nutritional value and components of eggs, different types of eggs available in markets, uses of eggs in cooking, ingredients for egg dishes, and techniques for attractively presenting egg dishes. Factors to consider for presentation include creating a framework, keeping it simple, balancing the dish, using the right portion size, and highlighting key ingredients.
EGGS.ppt
Eggs are composed of several parts including the shell, inner and outer membrane, egg white, egg yolk, and air cell. Eggs provide protein, fat, and various vitamins and minerals. They are graded based on quality from AAA to C and sized based on weight per dozen. Eggs can be prepared and cooked in many different ways such as fried, poached, scrambled, and hard boiled. Eggs are also used in baking, as a thickening agent, and in other applications beyond just eating.
VARIETY OF EGG DISHES .pptx
Grade 10 Lesson 2 Variety of egg dishes.
No copyright infringement intended.
DISCLAIMER: I don't own the COPYRIGHT of all the pictures
Egg
An egg is a cell produced by female animals used for reproduction. Eggs are laid by birds and some other animals but mammals give birth to live young. Eggs have several internal parts including the albumen (egg white), yolk, chalazae, vitelline membrane, and air cell. There are various cooking methods for eggs like boiling, poaching, scrambling, frying, and baking which require different techniques and times. Eggs come in different sizes depending on the hen's age with large and extra-large being the most common sizes produced.
FINAL DEMO (PIE).pptx
This document provides information about making pie crust and pies. It defines pie as a crust topped with sweet or savory fillings. The key ingredients of pie dough are flour, fat like shortening or butter, liquid, and salt. It is important to keep the dough cool, around 15 degrees Celsius, during mixing and forming to develop gluten slowly and maintain the shortening's consistency. Pies can be baked or unbaked. Baked pies have a raw shell filled and baked, while unbaked pies use a prebaked shell filled with items like pudding. The document outlines how to make single and double pie crusts and describes characteristics of a well-made pie and pastry.
tle10 wk2d2.pptx
This document provides tips and instructions for cooking different types of eggs. It discusses how to hard boil, soft boil, and poach eggs in their shells. It also explains how to cook eggs out of their shells by poaching, frying, scrambling, and making omelettes. Specific recipes are provided for poached eggs, fried eggs, scrambled eggs, shrimp omelette, and baked eggs. The document also discusses factors that influence foam formation when whipping eggs whites such as beating time and force, freshness of eggs, adding sugar or soda, and egg type. Suggested fillings for omelettes include cheese, vegetables, and meats.
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3:国家专业人才认证中心颁发入库证书
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
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1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
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颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
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Egg cookery
- 1. Foundation Course in Food Production – 1st Semester EGG COOKERY by Chef Umesh Jugran 1
- 2. Foundation Course in Food Production – 1st Semester 2 Scope: • What is egg and it’s nutritional contents • Structure of an egg • Egg selection, & • Egg preparations
- 3. Foundation Course in Food Production – 1st Semester 3 Belong to the meat group Contain nutrients • protein • fat • vitamins A, B, D, K • iron Two large eggs equal a serving Each egg contains approximately 80 calories
- 4. Foundation Course in Food Production – 1st Semester 4 STRUCTURE OF AN EGG
- 5. Foundation Course in Food Production – 1st Semester 5 Eggs are graded for quality using a process called Candling.
- 6. Foundation Course in Food Production – 1st Semester 6 Egg Storage • Store in the refrigerator for 4 to 5 weeks • Store in the original carton with the blunt side up • Do not wash until ready to use
- 7. Foundation Course in Food Production – 1st Semester 7 Egg Freshness Test • Check date on the carton • Shell should be rough and dull • Fresh eggs sink in a dish of cold water
- 8. Foundation Course in Food Production – 1st Semester 8 Sunny Side Up An egg fried on one side only EGG COOKERY - METHODS Basted Egg An egg fried on one side with hot grease spooned over the top
- 9. Foundation Course in Food Production – 1st Semester 9 Over Easy Eggs fried on both sides with a runny yolk Poached Eggs Raw egg cooked in hot water or in an egg poacher
- 10. Foundation Course in Food Production – 1st Semester 10 Shirred Eggs Raw egg baked in the oven Scrambled Eggs: Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks
- 11. Foundation Course in Food Production – 1st Semester 11 Omelet: Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve
- 12. Foundation Course in Food Production – 1st Semester 12 BOILED EGGS: • SOFT BOILED • SEMI SOFT • HARD BOILED
- 13. Foundation Course in Food Production – 1st Semester 13 Quiche: Egg and cheese mixture baked in a pastry shell Soufflé: Egg and white sauce mixture placed in a dish and baked
- 14. Foundation Course in Food Production – 1st Semester 14 Eggs Benedict: Poached egg on an English muffin topped with sauce
- 15. Foundation Course in Food Production – 1st Semester 15 Other uses for eggs: Sauces (mayonnaise, hollandaise) Meringue Shampoo Custard French Toast
- 16. Foundation Course in Food Production – 1st Semester THANK YOU For queries & questions: umesh.jugran@chitkara.edu.in 16