Eggs for printing
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Eggs should be stored in their carton in the coldest part of the refrigerator for up to 5 weeks past the packed date. A blood spot does not indicate a bad egg. For baking, eggs should be brought to room temperature 30 minutes before use. Cold eggs are easier to separate than room temperature eggs. Leftover egg yolks and whites can be refrigerated for a few days. Hard boiled eggs will keep for up to a week in the refrigerator.
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BELRIS REPORT: An ethical analysis of human elective egg freezing (july 05)
Fertility Physicians of Northern California Egg Freezing 20121203
Fertility Physicians of Northern California Egg Freezing 20121203
Safety of oocyte cryopreservation lessons from donor banking alpha-nagy_pete...
Safety of oocyte cryopreservation lessons from donor banking alpha-nagy_pete...
A Slow Freeze/Thaw Method for Cryopreservation of Mouse Embryos
A Slow Freeze/Thaw Method for Cryopreservation of Mouse Embryos
Number of oocytes and progesterone levels in IVF: Do they matter?
Number of oocytes and progesterone levels in IVF: Do they matter?
Assisted Reproduction Technology and its Technique
Assisted Reproduction Technology and its Technique
Similar to Eggs for printing
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.
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
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.
MODULE 5.pdf
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.
Guidelines for Using Eggs
This document provides guidelines for handling and cooking eggs safely in a commercial kitchen setting. Key points include:
- Only accept fresh, clean eggs and refrigerate them until use. Do not accept dirty, cracked, or frozen eggs.
- Cracked or leftover uncooked eggs should only be used in recipes requiring cooking to avoid potential contamination.
- When cooking eggs, follow specified recipes and temperatures and do not mix new batches with leftovers.
- Hard cooked eggs should be shelled and refrigerated, and used within 36 hours to prevent discoloration.
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.
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.
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
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.
PARTS OF THE EggSs AND ITS DESCRIPTION.ppt
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.
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.
ZEON FOOD ASSIGNMENT EGG.pptx
The document provides information on the structure and components of eggs, including:
- The shell, shell membranes, albumen (egg white), chalaza, vitelline membrane, yolk, germinal disk, and air cell.
- Tips for selecting high quality eggs, such as checking for cracks, expiration dates, and USDA grades.
- Three recipes for dishes using eggs: Scotch eggs, a salmon and egg breakfast wrap, and a pepper and courgette frittata.
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.
How to Make Salted Eggs
1. Salted eggs are made by soaking clean eggs in a brine of water and salt for about a month. The brine is boiled and cooled with salt dissolved in it.
2. The eggs are placed in a sterilized container and covered with the brine solution for 30 days.
3. After 30 days, the eggs are tested for flavor and texture. When ready, they are rinsed and can be eaten alone after boiling or used in recipes.
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.
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.
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.
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Week 2-Market Forms and Typrs of Eggs.pptx
Eggs are sold in several processed forms including bulk, fluid, egg whites, egg yolks, and pasteurized eggs. Frozen and dried powdered eggs are also available for food processors and services. Egg substitutes made from egg whites and dairy or vegetable products are important for reduced-cholesterol diets. Fresh eggs can be determined by their buoyancy in water and have a clean shell, small air cell, clear thick white, and rounded yolk. Eggs are graded by the USDA and sized by weight per dozen. Proper refrigeration is needed to maintain egg quality for weeks.
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.
powerpoint-prepareeggdishes-170121050449.pptx
This document discusses tools, utensils, and equipment used for cooking eggs as well as the nutritional value and quality grades of eggs. It describes eggcups for serving soft boiled eggs, egg timers, egg poachers for cooking eggs without breaking the shell, electric egg cookers, egg pans for scrambling or frying eggs, egg separators for separating the yolk from the white, and knives for cracking eggs cleanly. The document also outlines the nutritional components of eggs including proteins, vitamins, minerals, and fats and describes how egg quality changes over time and the USDA egg grading system.
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Eggs for printing
- 9. Or place them in a bowl of warm water (not hot) tap water for 5 minutes ( room temperature eggs will beat to a greater volume, yielding lighter cakes ).
- 14. FREEZING FACTS To freeze raw eggs, beat to blend the whites and yolks transfer to a container and seal.
- 16. TESTING FOR FRESHNESS A fresh egg has a round yolk and a thick, translucent white.
- 19. EGGS TO ORDER 1. Scrambled
- 20. 2. Poached
- 21. 3. Fried
- 22. 4. Cooked in Shell