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LESSON 1.pptx
- 3. WHAT IS EGG?
- 4. •Egg refers to poultry or fowl products.
- 6. •BEATEN •COOKED IN ITS SHELL •FRIED •POACHED •OR MAYBE COMBINED WITH OTHER DISHES •IN BAKING, IT ACTS BOTH EMULSIFIER AND LEAVENER
- 7. ACTIVITY 1
- 8. ACTIVITY 1. NAME THAT EGG DISH • Direction: Complete the boxes below by filling in the different egg dishes that you know. Write your answer in your notebook. DIFFERENT EGG DISH
- 10. EGGS
- 11. MUCIN LAYER •eggs protective coating •which aids in the maintenance of its freshness
- 12. BLOOM •the small holes in the shell
- 13. •During washing, bloom is removed, therefore it is not advisable to wash eggs prior to storage unless it is very dirty.
- 14. •Removal of mucin will expose the holes making the egg susceptible to bacterial penetration and dehydration, thus hastening deterioration of its quality.
- 15. STORAGE
- 16. •Eggs should be stored properly to prevent increase in alkalinity and bacterial growth. •They should be stored in a cool, dry place to retard deterioration as enzymatic activity is greater in room temperature.
- 18. EGG COOKED IN A SHELL
- 19. HARD AND SOFT COOKED EGGS ARE COOKED THIS WAY. •Simmer eggs only and not boiled to prevent over coagulation which would cause the eggs to be
- 20. •The maximum cooking time for eggs in shell is 20-25 minutes. •To avoid cracking of the eggs during cooking, refrigerated eggs should be warmed at ambient temperature before cooking. •Before boiling, water at room temperature should be used.
- 21. •Sometimes, yolk of eggs may become greenish during cooking. •This color is due to the formation of iron sulfide. •Darkening often occurs in
- 22. •It may also be a result of cooking too long at high temperature. •To avoid this, fresh eggs should always be used. •Eggs should be cooked within minimum period and cooled immediately in running water after cooking.
- 23. EGGS PREPARED OUT OF THE SHELL
- 24. •This method involves breaking the egg and using both the yolk and the white during cooking. •Poaching, frying, and the process of making scrambled eggs or omelette are some of the common methods done.
- 25. EGGS AS A THICKENING AGENT AND BINDER
- 26. •When used as a binder or thickener due to the presence of proteins, the hydrophilic colloids of yolk and whites are converted into a hydrophobic colloid
- 28. •Baked products such as sponge cakes, chiffon cakes, meringues, and sufflés make use of eggs as leavener resulting in a light, airy texture. •This is done by the incorporation of air during the
- 29. •Foam is formed when the albumin surrounds a colloidal system of air bubbles. •When beating egg whites, overbeating must be avoided as it tends to stretch the albumin and would result in a dry, watery appearance.
- 30. QUIZ
- 31. 1.Refers to poultry or fowl products
- 32. 2. This refers to the protective coating of an egg, that aids to maintain its freshness.
- 33. 3. True or false. Eggs should be stored properly to prevent increase in alkalinity and bacterial growth.
- 34. 4-7. Enumerate the methods of cooking eggs.
- 35. 8. What is the maximum time of cooking egg?
- 36. 9. This method involves breaking the egg and using both the yolk and the white during cooking.
- 37. 10. ________is formed when the albumin surrounds a colloidal system of air bubbles.
- 40. FRYING • a frying pan, a sauté pan (omelet pan), or even a griddle can be used to fry eggs.
- 41. 1. FRIED EGGS
- 43. HARD AND SOFT BOILED