This document discusses how to determine the freshness of eggs by placing them in water, where fresher eggs will sink and older eggs will float. It describes how eggs are graded based on the appearance of the yolk and whites when a light is shone through the shell. The grades range from AA to B, with C eggs not suitable for human consumption. The size of an egg depends on the age of the chicken, with pullets laying smaller eggs than mature hens, though larger eggs do not indicate better quality.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Hatching eggs is a vital step in the poultry industry. The process of hatching eggs is known as incubation. Egg-laying birds incubate their eggs by sitting on them till they are ready for hatching. Hatching refers to the development of the embryo within the egg under favorable environmental conditions.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
1. •You can determine an egg’s
freshness by its buoyancy. Just
place the egg in a glass of water.
2.
3. 1. If it sinks and lies flat on the
bottom, it is pretty fresh.
2. A week-old egg should just begin
to float.
4. 3. At three weeks, it may stand
upright at the bottom of the
glass.
4. An egg that floats to the surface
should not be used.
5. Before they are sold,
eggs are graded. This
is done by shining a
bright light in a
manner so you can
see through the shell.
This process is called
“candling”.
Egg grades are based on
the shape of the yolk and
the amounts of thick and
thin whites.
Grade AA egg
Grade A eggs have a flatter
yolk and less thick egg whites
The egg will lose quality as it ages.
Eggs must be refrigerated to
maintain quality.
6. Grade B eggs will not
have a high quality
appearance, and
spreads out a lot when
removed from the
shell.
Grade C eggs are
generally considered
‘unfit for human
consumption’, but may
be used in pet food
products.
7. The size of the egg varies with
the age of the chicken. The
young pullet lays a much
smaller egg than a mature hen.
Most recipes are based on the
use of large eggs. Large eggs
weigh 24 oz. per dozen. You
may need to adjust cooking
time for smaller or larger eggs.
A larger egg does NOT denote
better quality.
17. 5. Jumbo : ________
6. _______ : 24 ounces
7. Small : _________
8. Extra Large : _________
9. ________ : 21 ounces
10 Pee Wee : _________
18. Market Forms of Eggs
11. These are the most often used for
breakfast
12. Used primarily in baking
13. These are usually made from high-
quality fresh eggs.
19. 14. This grade of egg has a
flatter yolk and less thick egg
white.
15. Eggs will not have high
quality appearance and spreads
out.
