Eggs
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This document discusses eggs, including their composition, market forms, selection factors, uses, storage, and cooking methods. It notes that hen eggs are most common but other bird eggs are also used. Eggs are available as whole, yolks, whites, or dried. A good egg weighs 55-60g and is 80% moisture. Eggs should be stored at 0-5°C and kept away from strong smells. Cooking methods include boiling, scrambling, and frying.
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Eggs
This slides shows the Parts of an eggs and its function, egg history, egg structure and cooking method.
Meat
1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
MEAT COOKERY.pptx
This document provides information about meat, its composition, different types of meat from various animals, cuts of beef and pork, and meat processing and cooking. It discusses that meat is mainly composed of water, protein and fat. It describes red and white meat, and gives examples of different meats including beef, pork, lamb, poultry and fish. It outlines the basic cuts of beef and pork carcasses. It also covers meat processing methods like curing and canning, and provides tips for storing and cooking meat.
Fish cookery
This document discusses different types of fish and shellfish as well as cuts of fish. It categorizes fish as round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. It describes various cuts of fish including fillets, suprêmes, darnes, goujons, paupiettes, and troncons. Finally, it provides tips for selecting fresh fish and shellfish.
Egg cookery
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.
EGG
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.
Fish cookery
This document provides information on fish cookery, including classifications of fish and shellfish, cuts of fish, selecting and cooking methods. It discusses qualities of good fish and how to select shellfish. Various cooking methods are outlined such as deep frying, shallow frying, poaching, and baking. Specific dishes prepared with different cooking techniques are described. The document also covers court bouillon, fish and vegetable accompaniments.
Cooking techniques
Powerpoint presentation of "Cooking Techniques" 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
Recommended
Eggs
This slides shows the Parts of an eggs and its function, egg history, egg structure and cooking method.
Meat
1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
MEAT COOKERY.pptx
This document provides information about meat, its composition, different types of meat from various animals, cuts of beef and pork, and meat processing and cooking. It discusses that meat is mainly composed of water, protein and fat. It describes red and white meat, and gives examples of different meats including beef, pork, lamb, poultry and fish. It outlines the basic cuts of beef and pork carcasses. It also covers meat processing methods like curing and canning, and provides tips for storing and cooking meat.
Fish cookery
This document discusses different types of fish and shellfish as well as cuts of fish. It categorizes fish as round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. It describes various cuts of fish including fillets, suprêmes, darnes, goujons, paupiettes, and troncons. Finally, it provides tips for selecting fresh fish and shellfish.
Egg cookery
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.
EGG
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.
Fish cookery
This document provides information on fish cookery, including classifications of fish and shellfish, cuts of fish, selecting and cooking methods. It discusses qualities of good fish and how to select shellfish. Various cooking methods are outlined such as deep frying, shallow frying, poaching, and baking. Specific dishes prepared with different cooking techniques are described. The document also covers court bouillon, fish and vegetable accompaniments.
Cooking techniques
Powerpoint presentation of "Cooking Techniques" 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
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
Grading and quality parameters of eggs
Eggs are graded based on both internal and external quality parameters. External quality considers shell cleanliness, texture, and shape, while internal quality refers to egg white viscosity and size of the air cell, yolk shape and strength. Eggs are also graded based on size. Maintaining consistent shell quality requires a total quality management program. Factors like temperature, humidity, handling and storage affect internal quality as the eggs age, resulting in watery whites and higher pH levels over time.
Prepare and Cook Egg Dishes.pptx
This document provides information on different types of eggs including fresh, frozen, and dried eggs. It discusses various egg forms like bulk eggs, egg whites, and egg yolks. It also covers how eggs can be used in cooking like as emulsifiers, thickeners, foams, and for coloring and flavoring. Specific egg dishes are outlined like poached eggs, fried eggs, and eggs cooked in their shells. The effects of heat on eggs during cooking are also summarized.
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
RULES AND REGULATIONS RELATED TO PERSONAL HYGIENE , FOOD SAFETY AND SANITATION
Pasta
Pasta is produced through a process of mixing milled durum wheat with water and sometimes eggs to form dough. This dough is extruded through dies to form different pasta shapes then dried and packaged. Key steps include mixing ingredients to form dough, extruding the dough through dies to shape it, pre-drying to harden the exterior while keeping the interior soft, then final drying to reduce the moisture content before packaging and shipping pasta for consumption. Pasta should be cooked al dente by stopping the cooking process before it becomes soft.
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The document discusses different types of pasta. It describes 14 pasta varieties: rotelle, fusilli, tortellini, rigatoni, conchiglie, linguine, fettuccine, farfalle, penne, ravioli, rotini, macaroni, cannelloni, and cencioni. For each pasta, it provides a brief definition and sometimes the origin of the name. It also lists examples of dishes that can be made with each pasta variety.
Week 6 Breakfast And Dairy Products
The document provides instructions on cooking eggs in various ways such as simmering, poaching, frying, scrambling, and making omelets and soufflés. It discusses egg grades and quality, understanding egg composition, and maintaining proper cooking techniques to avoid overcooking eggs. General cooking principles focus on avoiding high temperatures and long cooking times.
Eggs ppt
Eggs provide many nutrients and can be prepared in various ways due to their functional properties. They are a good source of high-quality protein and contain all essential amino acids. Eggs can act as emulsifying agents, help incorporate air to create foams and thicken foods, bind ingredients, and inhibit ice crystal formation. The document discusses the nutrient content of eggs and their roles in various recipes like mayonnaise, cakes, sauces, and more. It also provides tips for preparing different egg dishes and describes grades of eggs and tests for freshness.
The egg
- Eggs are laid by many species but chicken eggs are most commonly consumed. They are an inexpensive source of protein.
- An egg consists of a shell, egg white, and egg yolk. The shell is made of calcium carbonate and has pores. The egg white contains many proteins while the yolk contains fat, vitamins, and minerals.
- Egg white powder is made by separating the egg white, filtering it, adjusting the pH, concentrating it using reverse osmosis, fermenting to break down glucose and fat, spray drying to produce a powder, and dry heating for storage. This process allows the egg white to be stored longer and transported more easily.
Egg Quality1
Edible eggs can deteriorate quickly after laying if not stored properly. The key factors that affect egg quality are temperature, humidity, and handling. As eggs age, chemical and microbial changes occur. The air cell enlarges, the white thins and spreads out, and the yolk shifts and flattens. Microorganisms like bacteria and mold can cause rotting. Proper storage below 4°C and 70-80% humidity helps maintain freshness. Eggs are graded based on interior and exterior quality standards.
Soups
The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
Egg ppt
The document summarizes the structure and composition of eggs. It describes the main parts of an egg including the shell, shell membranes, egg white and yolk. The egg white contains proteins like ovalbumin and conalbumin. The yolk contains lipoproteins and phosphoproteins. Eggs are a good source of protein, fat, vitamins and minerals. Egg quality is determined by shell strength, air cell size, thickness of egg white and spread of yolk. Methods to evaluate quality include candling, floating in water and measuring Haugh units and indices.
Egg preparations ( food production )
An egg is defined as a round or oval body laid by female animals consisting of an ovum surrounded by membranes and an outer shell. Most edible eggs contain an eggshell, albumen (egg white), vitellus (egg yolk), and thin membranes. Eggs are laid by various animals including quail, guinea fowl, pheasant, hen, turkey, duck, and goose. Boiled eggs are cooked in their shells by boiling water, while scrambled eggs are stirred and heated in a pan. Fried eggs are cooked whole with minimal additions, and poached eggs are cooked outside their shells by poaching or steaming. Egg benedict is a traditional American breakfast consisting of an English muffin topped with
Meat & Poultry PowerPoint
The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
Role of ingredients for bakery products
- Flour provides structure and supports leavening in baked goods. All-purpose flour is commonly used but cake flour produces more tender results.
- Fats like butter contribute tenderness and aid in trapping air when creamed with sugar. Sugar helps tenderize and holds moisture.
- Eggs act as a leavening agent and emulsifier and add richness. Liquids like milk carry flavor and react with other ingredients during baking.
- Salt enhances flavor while baking soda and powder produce carbon dioxide to create rise through an acidic reaction. Yeast produces carbon dioxide through fermentation of sugars. Proper combination of these ingredients results in light, tender baked goods.
Bread and Pastry Dough: www.chefqtrainer.blogspot.com
This document provides information on bakery and pastry knowledge. It discusses various types of bread dough, including the main ingredients in bread and their functions. Specific breads covered include French bread, brioche, bagels, bread sticks, and more. Basic recipes for bread, donuts, brioche and scones are also listed. The document discusses steps for making different types of bread as well as potential bread texture problems. Finally, it covers various types of pastry dough including short crust, sweet crust, choux, and puff pastry. Methods for making short crust pastry, choux pastry and puff pastry are provided.
Cooking egg
To boil an egg:
1. Bring water to a boil in a saucepan and gently add eggs.
2. Boil eggs for 6 minutes for a soft yolk, 9 minutes for a hard yolk, or 10 minutes for a fully cooked yolk.
3. Remove eggs and submerge in ice water for 1 minute to stop cooking.
Plating and garnishing_ppt
This document provides information and guidelines about plating and garnishing food to make it visually appealing. It discusses tools that can be used for plating, designing plates by planning layout and structure, and using sauces, fruits, vegetables, herbs and other garnishes effectively to enhance rather than hide the food. Specific tips are provided for plating main dishes, desserts, beverages and creating centerpieces. Students are assigned to create a plated meal from Play-Doh following MyPlate guidelines and techniques discussed in the document.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
About lamb and mutton
This document discusses lamb and mutton. It defines lamb as meat from young sheep less than 14 months old, while mutton refers to meat from older sheep or goats. Typical weights for imported lambs and mutton are provided. Quality points for lamb include having compact, evenly fleshed carcasses with fine textured lean meat and evenly distributed fat. Storage instructions recommend hanging whole carcasses or storing cuts on trays in cold rooms between 2-4 degrees Celsius. Various cuts of lamb are outlined along with common cooking methods and menu examples for each cut.
Eggs
Eggs come in a variety of shapes and sizes from different birds like chickens, ducks, and emus. They have an internal structure including a yolk surrounded by albumen and held within a hard shell. The freshness of an egg can be tested by seeing if it sinks or floats in water, with very fresh eggs lying on their side at the bottom while older eggs will stand up or float. Eggs are best stored in their carton in the refrigerator and kept away from strong smells. When whipping egg whites, temperature, cleanliness, and absence of yolk are important for producing foam, and adding sugar or salt can impact the stability and volume of the foam produced.
Egg composition and processing by monika tambakhe
The document provides information about eggs, including their composition, uses, production, and processing into products like dried eggs and egg powders. It notes that eggs are laid by many species and consumed worldwide for their nutrition. The chicken egg is most commonly consumed. Key points covered include the main internal structures of eggs, their protein, nutrient and mineral content, uses of egg components like albumen and yolk in food processing, and methods for pasteurizing and drying eggs into shelf-stable products.
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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
Grading and quality parameters of eggs
Eggs are graded based on both internal and external quality parameters. External quality considers shell cleanliness, texture, and shape, while internal quality refers to egg white viscosity and size of the air cell, yolk shape and strength. Eggs are also graded based on size. Maintaining consistent shell quality requires a total quality management program. Factors like temperature, humidity, handling and storage affect internal quality as the eggs age, resulting in watery whites and higher pH levels over time.
Prepare and Cook Egg Dishes.pptx
This document provides information on different types of eggs including fresh, frozen, and dried eggs. It discusses various egg forms like bulk eggs, egg whites, and egg yolks. It also covers how eggs can be used in cooking like as emulsifiers, thickeners, foams, and for coloring and flavoring. Specific egg dishes are outlined like poached eggs, fried eggs, and eggs cooked in their shells. The effects of heat on eggs during cooking are also summarized.
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
RULES AND REGULATIONS RELATED TO PERSONAL HYGIENE , FOOD SAFETY AND SANITATION
Pasta
Pasta is produced through a process of mixing milled durum wheat with water and sometimes eggs to form dough. This dough is extruded through dies to form different pasta shapes then dried and packaged. Key steps include mixing ingredients to form dough, extruding the dough through dies to shape it, pre-drying to harden the exterior while keeping the interior soft, then final drying to reduce the moisture content before packaging and shipping pasta for consumption. Pasta should be cooked al dente by stopping the cooking process before it becomes soft.
Pasta... ppt... ! finally over...!! )
The document discusses different types of pasta. It describes 14 pasta varieties: rotelle, fusilli, tortellini, rigatoni, conchiglie, linguine, fettuccine, farfalle, penne, ravioli, rotini, macaroni, cannelloni, and cencioni. For each pasta, it provides a brief definition and sometimes the origin of the name. It also lists examples of dishes that can be made with each pasta variety.
Week 6 Breakfast And Dairy Products
The document provides instructions on cooking eggs in various ways such as simmering, poaching, frying, scrambling, and making omelets and soufflés. It discusses egg grades and quality, understanding egg composition, and maintaining proper cooking techniques to avoid overcooking eggs. General cooking principles focus on avoiding high temperatures and long cooking times.
Eggs ppt
Eggs provide many nutrients and can be prepared in various ways due to their functional properties. They are a good source of high-quality protein and contain all essential amino acids. Eggs can act as emulsifying agents, help incorporate air to create foams and thicken foods, bind ingredients, and inhibit ice crystal formation. The document discusses the nutrient content of eggs and their roles in various recipes like mayonnaise, cakes, sauces, and more. It also provides tips for preparing different egg dishes and describes grades of eggs and tests for freshness.
The egg
- Eggs are laid by many species but chicken eggs are most commonly consumed. They are an inexpensive source of protein.
- An egg consists of a shell, egg white, and egg yolk. The shell is made of calcium carbonate and has pores. The egg white contains many proteins while the yolk contains fat, vitamins, and minerals.
- Egg white powder is made by separating the egg white, filtering it, adjusting the pH, concentrating it using reverse osmosis, fermenting to break down glucose and fat, spray drying to produce a powder, and dry heating for storage. This process allows the egg white to be stored longer and transported more easily.
Egg Quality1
Edible eggs can deteriorate quickly after laying if not stored properly. The key factors that affect egg quality are temperature, humidity, and handling. As eggs age, chemical and microbial changes occur. The air cell enlarges, the white thins and spreads out, and the yolk shifts and flattens. Microorganisms like bacteria and mold can cause rotting. Proper storage below 4°C and 70-80% humidity helps maintain freshness. Eggs are graded based on interior and exterior quality standards.
Soups
The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
Egg ppt
The document summarizes the structure and composition of eggs. It describes the main parts of an egg including the shell, shell membranes, egg white and yolk. The egg white contains proteins like ovalbumin and conalbumin. The yolk contains lipoproteins and phosphoproteins. Eggs are a good source of protein, fat, vitamins and minerals. Egg quality is determined by shell strength, air cell size, thickness of egg white and spread of yolk. Methods to evaluate quality include candling, floating in water and measuring Haugh units and indices.
Egg preparations ( food production )
An egg is defined as a round or oval body laid by female animals consisting of an ovum surrounded by membranes and an outer shell. Most edible eggs contain an eggshell, albumen (egg white), vitellus (egg yolk), and thin membranes. Eggs are laid by various animals including quail, guinea fowl, pheasant, hen, turkey, duck, and goose. Boiled eggs are cooked in their shells by boiling water, while scrambled eggs are stirred and heated in a pan. Fried eggs are cooked whole with minimal additions, and poached eggs are cooked outside their shells by poaching or steaming. Egg benedict is a traditional American breakfast consisting of an English muffin topped with
Meat & Poultry PowerPoint
The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
Role of ingredients for bakery products
- Flour provides structure and supports leavening in baked goods. All-purpose flour is commonly used but cake flour produces more tender results.
- Fats like butter contribute tenderness and aid in trapping air when creamed with sugar. Sugar helps tenderize and holds moisture.
- Eggs act as a leavening agent and emulsifier and add richness. Liquids like milk carry flavor and react with other ingredients during baking.
- Salt enhances flavor while baking soda and powder produce carbon dioxide to create rise through an acidic reaction. Yeast produces carbon dioxide through fermentation of sugars. Proper combination of these ingredients results in light, tender baked goods.
Bread and Pastry Dough: www.chefqtrainer.blogspot.com
This document provides information on bakery and pastry knowledge. It discusses various types of bread dough, including the main ingredients in bread and their functions. Specific breads covered include French bread, brioche, bagels, bread sticks, and more. Basic recipes for bread, donuts, brioche and scones are also listed. The document discusses steps for making different types of bread as well as potential bread texture problems. Finally, it covers various types of pastry dough including short crust, sweet crust, choux, and puff pastry. Methods for making short crust pastry, choux pastry and puff pastry are provided.
Cooking egg
To boil an egg:
1. Bring water to a boil in a saucepan and gently add eggs.
2. Boil eggs for 6 minutes for a soft yolk, 9 minutes for a hard yolk, or 10 minutes for a fully cooked yolk.
3. Remove eggs and submerge in ice water for 1 minute to stop cooking.
Plating and garnishing_ppt
This document provides information and guidelines about plating and garnishing food to make it visually appealing. It discusses tools that can be used for plating, designing plates by planning layout and structure, and using sauces, fruits, vegetables, herbs and other garnishes effectively to enhance rather than hide the food. Specific tips are provided for plating main dishes, desserts, beverages and creating centerpieces. Students are assigned to create a plated meal from Play-Doh following MyPlate guidelines and techniques discussed in the document.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
About lamb and mutton
This document discusses lamb and mutton. It defines lamb as meat from young sheep less than 14 months old, while mutton refers to meat from older sheep or goats. Typical weights for imported lambs and mutton are provided. Quality points for lamb include having compact, evenly fleshed carcasses with fine textured lean meat and evenly distributed fat. Storage instructions recommend hanging whole carcasses or storing cuts on trays in cold rooms between 2-4 degrees Celsius. Various cuts of lamb are outlined along with common cooking methods and menu examples for each cut.
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FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
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Eggs come in a variety of shapes and sizes from different birds like chickens, ducks, and emus. They have an internal structure including a yolk surrounded by albumen and held within a hard shell. The freshness of an egg can be tested by seeing if it sinks or floats in water, with very fresh eggs lying on their side at the bottom while older eggs will stand up or float. Eggs are best stored in their carton in the refrigerator and kept away from strong smells. When whipping egg whites, temperature, cleanliness, and absence of yolk are important for producing foam, and adding sugar or salt can impact the stability and volume of the foam produced.
Egg composition and processing by monika tambakhe
The document provides information about eggs, including their composition, uses, production, and processing into products like dried eggs and egg powders. It notes that eggs are laid by many species and consumed worldwide for their nutrition. The chicken egg is most commonly consumed. Key points covered include the main internal structures of eggs, their protein, nutrient and mineral content, uses of egg components like albumen and yolk in food processing, and methods for pasteurizing and drying eggs into shelf-stable products.
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El Día de Muertos es una celebración mexicana de origen prehispánico que honra a los difuntos el 1 y 2 de noviembre, coincidiendo con las celebraciones católicas del Día de los Fieles Difuntos y Todos los Santos. Es una tradición que se celebra en México y algunos países centroamericanos y comunidades mexicanas y centroamericanas en EE.UU., declarada Patrimonio Cultural Inmaterial de la Humanidad por la UNESCO. Los rituales que celebran la vida de los ancestros se realizan en las civil
Liaison
There are six main methods for thickening sauces and soups, called liaison. The most popular and widely used method is a roux, which is a mixture of equal parts flour and butter cooked to different degrees - white, blond, or brown. Other thickening methods include liaison with egg yolks, butter and cream, kneaded butter and flour, blood from game animals, and farinaceous products like arrowroot or cornstarch. Proper technique is required for each method to ensure the sauce thickens smoothly without lumps.
market forms of egg
Pancakes and waffles are often used for breakfast cookery. They can be made from basic ingredients like flour, eggs, milk and melted butter that are mixed together and cooked on a griddle or waffle iron. Many people enjoy topping pancakes and waffles with syrup, fruit, or other sweet treats as part of their morning meal.
Eggs
Eggs have been a valuable food source since prehistory. They are rich in proteins, vitamins, and antioxidants. The chicken was likely domesticated for its eggs as early as 7500 BCE in Southeast Asia and India. Eggs provide many health benefits such as boosting vitamin levels and fighting anemia due to their iron content. They are also a good source of the B vitamin choline, which is essential for cell membrane construction. Eggs can be incorporated into the daily diet through various preparations like boiled, poached or scrambled eggs.
Chemisry of egg
The chicken egg shell is composed of 95% calcium carbonate. A large egg contains around 85 calories. Eggs are made up of various elements like sodium, chlorine, potassium, calcium, and magnesium. Over time, eggshells allow gases to pass through pores, indicating an egg's age based on whether it floats or sinks in water. In hot weather, chickens pant which causes brittle eggshells due to calcium carbonate loss. When boiling eggs, overcooking can cause a greenish yolk color from hydrogen sulfide gas production. Eggs are commonly used in many foods and products worldwide and provide nutrients.
New notes FOR SECOND YEAR BHM
This document summarizes the cuisines of several Indian regions - Andhra Pradesh, Hyderabad, Gujarat, Karnataka, and others. It notes that Andhra Pradesh cuisine is known for its spiciness due to chili production. Hyderabadi cuisine features meat stews and biryani rice dishes influenced by Mughlai cooking. Gujarat cuisine varies regionally but commonly uses millet, dairy, and sweets. Karnataka is known for spices like pepper and cardamom; coastal Mangalore cuisine employs coconut and chili peppers while inland Coorg cuisine includes meat dishes uncommon elsewhere in the state. Signature dishes of each region are also outlined.
Norien's Egg Osmosis Experiment
The document describes an experiment to observe osmosis in eggs. Two eggs were weighed and measured, then one was placed in water and the other in corn syrup. After soaking, the egg in water gained weight and size while the egg in corn syrup lost weight and shrank. This supported the hypothesis that water would move into the egg in water by osmosis, but out of the egg in corn syrup.
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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.
introduction of egg cookery and uses of egg in cookery
This document provides information on egg cookery. It discusses the nutritional value of eggs and their use in a variety of recipes. Eggs are a complete food rich in protein, vitamins, minerals and more. They are widely used in cooking for their binding, coating, leavening and emulsifying properties. The document also outlines best practices for storing eggs and describes common cooking methods like boiling, poaching, scrambling, frying and baking.
Eggs ppt.ppt
Eggs have many functions in cooking including as emulsifying agents, foams, thickeners, binding agents, structure providers, and flavorings. Eggs act as emulsifying agents by surrounding oil droplets and keeping them suspended. When beaten, egg whites incorporate air to create foams for foods like cakes and mousse. Heat causes egg proteins to thicken foods like sauces and custards. Eggs are used as binding agents in foods like meatloaf by holding ingredients together. They provide structure to many baked goods and add flavor and color to foods. The document provides details on proper cooking methods for whole eggs, omelets, poached eggs, and other egg dishes.
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Eggs have many functions in cooking including as emulsifying agents, foams, thickeners, binding agents, structure providers, coatings, flavorings, and colorants. Eggs can be cooked in many different ways including boiled, poached, fried, scrambled, and as part of dishes like omelets, custards, quiche, and soufflés. Factors like freshness, temperature, and cooking time and method affect how eggs are prepared and the final results.
Egg dishes
This document provides instructions for cooking various types of eggs:
1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
4. Scrambled eggs can be softly or firmly cooked with constant or less frequent
WEEK 3-USES OF EGGS IN CULINARY.pptx
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.
25 pages of basic egg recipes with photos
This document provides instructions and tips for cooking various types of eggs, including scrambled, fried, poached, and hard-cooked eggs. It discusses techniques such as gently moving a spatula across the pan to form soft curds for scrambled eggs. It also provides microwave cooking instructions for some egg dishes. The document offers various tips, such as using a non-stick pan to reduce fat and ensuring eggs are cooked slowly over low heat. It discusses food safety considerations for eggs as well.
PREPARING EGG DISHES.pdf
Here are two egg dishes I prepared and evaluated using the characteristics provided:
Hard-Cooked Egg:
Appearance: Well puffed, Good Volume - 5
Texture and Consistency: Tender, well cooked - 5
Palatability: Taste Delicious - 5
Poached Egg:
Appearance: Slightly Puffed - 3
Texture and Consistency: Slightly Uneven - 3
Palatability: Not so delicious - 3
ACTIVITY 2
Prepare a simple egg dish recipe of your choice. Provide the ingredients, instructions, and a picture of your finished product.
Ingredients:
- 2 eggs
- 2 tbsp milk
- Pinch
Eggs and Cereals, Market-Forms-of-Egg.pptx
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen products. Eggs are used in many culinary applications due to their ability to act as emulsifiers, binding agents, thickeners, foaming agents, and colorants/flavorants. Proper cooking methods and temperatures are important to avoid toughness or discoloration.
420412279-Market-Forms-of-Egg.pptx
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
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.
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This document provides information and recipes for preparing various egg dishes. It begins with an introduction to eggs, their composition, grading, and storage. It then describes several common egg dishes like soft boiled, hard boiled, scrambled, fried, poached, and omelettes. Standard recipes are provided for deviled eggs, eggs benedict, and ham and cheese omelettes. The document explains techniques for boiling, poaching, frying, scrambling and making omelettes. It concludes with instructions for preparing shirred eggs.
Stocks
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This document provides information about eggs and milk. It discusses egg nutrition, storage, and cooking methods. Key points about egg storage include storing them pointed end down in their original container away from heat and light. The document also discusses milk nutrition and dairy fat reduction techniques. It explains homogenization and pasteurization processes that are used for milk. Pasteurization involves heating milk to specific temperatures to destroy microorganisms. The recommended daily intake of milk is outlined.
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.
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.
About eggs
Eggs are a highly nutritious and versatile ingredient used in many dishes both savory and sweet. They provide texture, structure, flavor and moisture. An egg is made up of protein, fat, and other nutrients in both its yolk and white. Eggs can bind ingredients, add leavening to baked goods, emulsify mixtures like mayonnaise, and clarify liquids. They come in various sizes and should be stored in the refrigerator and used on a first-in, first-out basis to maintain freshness. Common cooking methods for eggs include hard boiling, frying, poaching, scrambling, and making omelets.
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".
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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.
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Bengal cuisine
Bengali food has been influenced by a long history including rule by various groups like the Aryans, Muslims, and British. Fish, rice, lentils, mustard oil, and coconut are staple ingredients of traditional Bengali cuisine. Meals typically include dishes like shukto (mixed vegetables), dal (lentils), and fish along with rice. Signature dishes include shukto, cholar dal, luchi, and payesh. Fish is especially important in Bengali cuisine and meals are often not considered complete without it. Meals are traditionally eaten with the hands and served on plantain or sal leaves.
Karnataka
The cuisine of Karnataka is influenced by neighboring South Indian states and Maharashtra. Typical dishes include bisi bele bath, dosas, idlis, and uttapams. The cuisine varies regionally, with Udupi known for vegetarian dishes like dosas, Coorg known for spicy pork curries, and coastal Karnataka known for seafood. Common ingredients include rice, ragi, jowar, tamarind, coconut, and spices. Meals are traditionally served on a banana leaf and include dishes like sambar, chutneys, pickles, and desserts.
Rajasthani cuisine
The document discusses the cuisine of Rajasthan, India. It describes the key influences on Rajasthani cuisine like the climate and availability of ingredients. It also discusses staple foods like millet, lentils and beans. Specific dishes mentioned include Dal Bati, Gatte Ki Sabji, Papad Ki Sabzi, Mawa Misri, Jungli Maas, Saadi Baati, Lal Maas, and Ghevar. The document provides recipes for some of these classic Rajasthani dishes.
Maharashtra cuisine
Marathi cuisine uses a lot of fish and coconut. Grated coconut is used in many dishes but coconut oil is not widely used for cooking. Peanuts and cashews are commonly used in vegetables. Popular dishes include vada pav, misal from Mumbai and mutton dishes from Kolhapur known for their spiciness. Signature dishes also include puran poli, batata bhaji and coconut-based sweets. Ingredients and cooking styles vary between regions like Konkan, Vidarbha and Marathwada. Festive cuisine includes dishes like puran poli for Holi and karjale for Ganesh Chaturthi.
Kitchen equipments
The document discusses important factors to consider when selecting kitchen equipment for a commercial kitchen. It notes that initial equipment selection is important and outlines several points to evaluate, including available space, weight limits, water and drainage access, fuel supply, intended use and capacity, ease of use, maintenance needs, and more. The document also categorizes kitchen equipment as large appliances, mechanical equipment, or small utensils and provides examples of types of equipment that fall into each category.
Goa 2018
The document provides information on the cuisine of Goa, India. It notes that Goa's cuisine is a fusion of Portuguese, Indian, and local influences, and is known for its use of coconut, seafood like kingfish, and spicy dishes featuring pork. Signature dishes include vindaloo curry, xacuti curry featuring a homemade masala, and bebinca, a multilayer coconut-egg sweet. The cuisine also varies between Catholic and Hindu communities in its use of alcohol and ingredients like kokum.
Gujarat 2
Gujarat's cuisine varies widely by region and religion. The staple foods are millet, rice, and wheat eaten with vegetables, lentils, and dairy. Jains are strictly vegetarian and do not use onion or garlic. The cuisine has a unique balance of sweet and savory flavors from ingredients like jaggery. Dishes also vary seasonally based on available produce. Regional cuisines include Kathiawari food from Saurashtra, which uses peanuts and spices, and Kutch cuisine which centers around kitchidi stew and kadhi.
Kashmiri cuisine
The document provides information about the cuisine of Kashmir. It discusses how the cuisine has been influenced by cultures from Central Asia, Persia, Afghanistan and Punjab over hundreds of years. It describes some key features of Kashmiri cuisine including the traditional feast of Wazwan consisting of 36 non-vegetarian courses. It also summarizes several popular dishes like Rogan Josh, Rista and Tabak Maas and ingredients commonly used in Kashmiri cooking like saffron, yogurt and spices.
Herbs & spices
The document discusses various herbs and spices. It provides details on spices including their origin, examples, and uses. It also covers herbs and their distinction from spices. The document then discusses the history of spice trade dating back to ancient Egyptians and Romans and how it evolved over time. It concludes by noting the importance and uses of herbs and spices for flavoring, coloring, fragrance and medicinal properties.
Maharashtra menu 17
This document contains recipes from Kumar's recipe file including: Vangi Bhat, Masala Puri, Malvani Chicken Curry, Amti, and Basundhi. Ingredients and instructions are listed for each dish, with masalas and spices detailed for some recipes. The file provides all necessary components to make a full Gujarati-style meal.
Bengali cuisine
This document contains recipes for 6 Bengali dishes: pulao, trikone paratha, chingri malai mach, shukto, and patishapta. For each dish, it lists the ingredients and their quantities. Pulao contains ingredients like rice, ghee, cardamom, salt, sugar, and nuts. Trikone paratha is made with whole wheat flour, salt, sugar, and oil. Chingri malai mach is a prawn recipe that includes prawns, onions, coconut, spices, chilli powder, and ginger. Shukto is a mixed vegetable dish containing potatoes, radishes, carrots and other vegetables along with spices. Patishap
Bengali cuisine
The document contains recipes for 6 Bengali dishes: pulao, trikone paratha, chingri malai mach, shukto, and patishapta. For each dish, it lists the ingredients and their quantities. Pulao contains rice, ghee, cardamom, salt, sugar, and other spices. Trikone paratha is made with whole wheat flour, salt, sugar, and oil. Chingri malai mach is a prawn recipe that includes prawns, onions, coconut, and a variety of spices. Shukto contains a mix of vegetables including potato, radish, beans, and bitter gourd. Patishapta is a sweet dish
goan menu 2
This document contains recipes from Goa, India. It includes recipes for prawn pulao, sannas, Goan poee, chicken xacutti, tur dhal sorak, dodol, and alle belle. For each recipe, it lists the ingredients and their quantities.
Menu 12 awadhi
This document contains recipes from Kumar's recipe file. It includes ingredients and instructions for various dishes like:
- Mutton curry with ingredients like mutton, curd, ginger garlic and spices.
- Basmati rice recipe with rice, spices, onions, ginger and ghee.
- Dumplings using ingredients like khoya, paneer and flour.
- Bread with flour, yeast, sugar and ingredients like poppy seeds, cardamom and cream.
The document consists of several recipes with detailed ingredients lists for dishes like mutton, rice, breads and desserts.
Menu 11 hyderabadi
This document contains recipes for Hyderabadi dishes including Sofiyani Biryani, Mughalai Paratha, Murgh Do Pyaz, Tomato Kut, and Double Ka Meetha. The recipes provide lists of ingredients and their quantities needed to make each dish. For example, the recipe for Sofiyani Biryani lists ingredients like basmati rice, chicken, ghee, various spices, onions, cream, and mint leaves.
Menu13 bengal
This document contains recipes from West Bengal including Ghee Bhath, Luchi, Radhaballavi, Macher Jhol, Alo Posto and Rasagulla. Each recipe lists the main ingredients and their quantities. For example, the recipe for Ghee Bhath includes gobindobhog rice, ghee, cinnamon, cardamom and other spices. The Luchi recipe calls for refined flour, salt, ghee and optional semolina. Macher Jhol is a fish curry made with hilsa fish, mustard oil, onions, tomatoes and spices.
Menu 10 punjabi
This document contains recipes for various Punjabi dishes including matar pulao, sheermal, rara gosht, baingan bharta, and jalebi. Each recipe lists the ingredients and their quantities needed to make the dish. The recipes are part of a recipe file from Kumars restaurant.
Menu 5 kerala
This document contains recipes for Kerala cuisine including nei choru, malabari paratha, meen moilee, carrot beans thoran, and ada pradhaman. For nei choru, the ingredients include kaima rice, ghee, cinnamon, cardamom, cloves, bay leaf, star anise, ginger, cashews, sultanas, salt, sugar, pineapple and water. Malabari paratha is made with refined flour, salt, sugar, milk or egg, and coconut oil. Meen moilee calls for coconut oil, shallots, green chilli, ginger, coconut milk, salt, curry leaves, tomato, potato, turmeric and fish.
Menu 4 hyderabadi
This document provides recipes for dishes of Hyderabadi cuisine, including Hyderabadi biryani, masala kulcha, methi ka murgh, dalcha, and shahi thukra. For each dish, a list of ingredients is given along with preparation instructions divided into multiple stages. Significant details are provided for the ingredients and preparation of the Hyderabadi biryani recipe.
Menu 6 maharashtra
This document contains recipes for traditional Marathi dishes including masale bhat, bhakri, mutton kholapuri, puneri misal, and shrikhand. The recipes provide lists of ingredients and quantities for each dish. Key components include rice, lentils, mutton, beans, onions, tomatoes, spices like coriander, cumin, turmeric, and ingredients like curd and nuts for the dessert shrikhand.
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◇面对父母的压力，希望尽快拿到；
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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
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6:个人职称评审加20分
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
Eggs
- 1. EGGS KUMARS RECIPE FILE 1 ©NSK NOTES
- 2. EGGS Hens eggs are most popular, eggs of turkey, guinea fowls, ducks and geese are also used. The egg remains a favorite break fast food. KUMARS RECIPE FILE©NSK NOTES 2
- 3. MARKET FORMS • Whole eggs • Yolks • Whites • Whole eggs • Whites • Yolks • Whole eggs with extra yolks Fresh eggs / shell eggs Frozen eggs Dried eggs KUMARS RECIPE FILE©NSK NOTES 3
- 4. COMPOSITION OF EGG A good egg should weigh 55 to 60 gms. It should have 80% moisture. 12% of clear shell. 30% of yolk. 58% of thin and thick white. KUMARS RECIPE FILE©NSK NOTES 4
- 5. COMPOSITION OF EGG KUMARS RECIPE FILE 5 ©NSK NOTES
- 6. COMPOSITION KUMARS RECIPE FILE©NSK NOTES 6
- 7. YOLK It is high in both fat and protein, and it contains iron and several vitamins. Its color ranges from light to dark yellow depending upon the diet of the chicken. KUMARS RECIPE FILE©NSK NOTES 7
- 8. EGG WHITE Primarily albumin protein which is clear and soluble when raw but white and firm when coagulated. The white also contains sulfur. KUMARS RECIPE FILE©NSK NOTES 8
- 9. THE SHELL It is not a perfect package in spite of what you may have heard, not only is it fragile but it is also porous, allowing odors and flavors to be absorbed by the egg and allowing the egg to loose moisture even if unbroken. KUMARS RECIPE FILE©NSK NOTES 9
- 10. KUMARS RECIPE FILE©NSK NOTES 10
- 11. SELECTION FACTORS Eggs should be clear and well shaped. When broken it should have high proportion of thick white than thin white. The yolks should be firm and evenly colored. It should not have any blood stains. Egg shell should be clean, well shaped and slightly rough. KUMARS RECIPE FILE©NSK NOTES 11
- 12. QUALITY POINTS FOR BUYING GOOD EGGS If the egg is kept the thick white gradually changes into thin white and water passes from the white into the yolk. The yolk looses strength and begins to flatten, water evaporates from the egg and is replaced by air and as water is heavier than air fresh eggs are heavier than stale ones. KUMARS RECIPE FILE©NSK NOTES 12
- 13. It is possible to determine the freshness of an egg by placing it in a 10 percent solution of salt ( 60 gms of salt to ½ lit of water). A 2 day old egg will float near the bottom of the solution with its broad end up wards. As the egg ages it becomes lighter and floats closer to the surface of solution. KUMARS RECIPE FILE©NSK NOTES 13
- 14. A first quality egg A poor quality egg KUMARS RECIPE FILE©NSK NOTES 14
- 15. USES as a leavening agent. as a binding in egg croquettes. to improve flavor and color as in rich cakes. to add to the nutritive value ( provides proteins, vitamins like A and D. to decorate and garnish dish. to enrich the mixture as in rich cakes. KUMARS RECIPE FILE©NSK NOTES 15
- 16. As a thickening, as in custards and salad dressing. For emulsification, as in mayonnaise sauce. For coating, as in fried foods. As the first semi solid food taken by the infants. As a nourishing and easily digestible food for the invalids. As a quick cooking and nourishing food for breakfast or main meal. KUMARS RECIPE FILE©NSK NOTES 16
- 17. STORAGE Should be stored at a temperature of 0 to 5°c. Stored pointed end downwards. Stored away from strong smelling foods. Should be stored away from raw contaminants such as raw meat. Should not be washed before storing as it would remove the natural protective coating. KUMARS RECIPE FILE©NSK NOTES 17
- 18. When egg is heated at higher temperature or for a longer period the iron from the yolk and the sulphur from the white forms a dark green ring around the yolk. KUMARS RECIPE FILE©NSK NOTES 18
- 19. SULFUR The familiar green ring is often seen in hard cooked eggs is caused by cooking at high temperature or cooking too long. The same green color appears in the scrambled eggs that are over cooked or held too long in steam table. This ring results when the sulfur in white and iron in the yolk react to form iron sulphide a compound that has green, strong odor and flavor. KUMARS RECIPE FILE©NSK NOTES 19
- 20. BOILING EGGS Put enough water in a pan to cover the eggs and bring it to boil, lower the egg into the water with a metal spoon. Cook gently for 3 to 4 minutes for a lightly cooked egg, 4 to 5 minutes for a soft boil egg and 10 to 12 minutes for a hard boiled egg. Put the hard boiled egg into cold water and allow it to cool to prevent the formation of dark rings round the yolk. KUMARS RECIPE FILE©NSK NOTES 20
- 21. EGGS COAGULATES AT THE FOLLOWING TEMPERATURE • About 156°F / 65°CWhole beaten eggs • 140 to 149°F / 60 to 65 °C Whites • 144 to 158°F / 60 to 70 °CYolks • 175 to 185 °F / 79 to 85 °CCustards KUMARS RECIPE FILE©NSK NOTES 21
- 22. COOKING METHODS FOR EGG Simmering Poaching Frying Sunny side up Basted Over easy Over medium Over hard / well done KUMARS RECIPE FILE©NSK NOTES 22