SlideShare a Scribd company logo
MARKET
FORMS OF
EGGS
THERE ARE FOUR FORMS OF
EGGS IN THE MARKET:
1.Fresh Eggs
2.Dried Eggs
3.Frozen Eggs
4.Salted Eggs
FRESH EGGS
FRESH EGGS
• Chicken Eggs rank first in the Filipino diet followed by duck eggs and
quail eggs. In the market, fresh eggs are graded as:
SIZE WEIGHT PER DOZEN
Jumbo 30 oz.
Extra Large 27 oz.
Large 24 oz.
Medium 21 oz.
Small 18 oz.
DRIED
EGGS
DRIED EGGS
• Easy to use and measure
• Dried whole eggs – Two tablespoons of dried whole
eggs and 2 ½ tablespoons of water are equal to a
medium-size fresh whole eggs
• Dried egg yolks
• Dried egg whites
FROZEN EGGS
FROZEN EGGS
• Eggs out of the shell are frozen until needed
• Economical; spoilage is eliminated and space
saving
• Recommended for bakery, hotel, and
restaurant use
SALTED EGGS
SALTED EGGS
• Duck eggs are preferably in making salted
eggs.
Why are salted eggs duck eggs?
- Salted egg are widely made by duck eggs due to its
distinctive characteristics than other egg. The
average of duck egg dimension is bigger than chicken
egg, it reaches 70-80 gram per egg. The duck egg has a
larger pore than other eggs that accelerate salt
penetration into eggshell.
USES OF
EGGS IN
CULINARY
ARTS
USES OF EGGS IN CULINARY ARTS
a. Breakfast food
b. Leavening agent
c. Thickening/Binding agent
d. Emulsifying agent
e. Garnishing
f. Adds color
A. BREAKFAST FOOD
• Chicken is the main
source of eggs cooked for
breakfast. Eggs are easy
to prepare especially if
there is limited time. The
simplest method of
cooking eggs is cooking
them in the shell.
Eggs Cooked in the
Shell
1. Soft-cooked eggs
2. Medium-cooked eggs
3. Hard-cooked eggs
EGGS COOKED
OUT OF THE SHELL
• Poached Eggs
- Egg cooked out of the shell in water
in a swallow pan with boiling salted
water.
EGGS COOKED OUT
OF THE SHELL
• Fried egg
- Also called sunny side up
EGGS COOKED
OUT OF THE SHELL
• Shirred
- Otherwise known as baked egg
- Cooked in the pans which are
greased before putting the eggs
EGGS COOKED OUT
OF THE SHELL
• Scrambled
- The eggs are salted and beaten by fork
or eggbeater
EGGS COOKED
OUT OF THE SHELL
• Omelet
- Otherwise known as TORTA
- Similar to scrambled egg but with fillings such as the
following:
• Meat
• Fish, shrimps, crabs
• Chopped ham
• Chopped bacon
• Cheese
• Mixed vegetables
• Green onions
• White onion
• mushroom
B. LEAVENING AGENT
• Egg whites, when beaten correctly, play an important
role a leavening agent in baked products by producing
stable foam the incorporated air, thus increasing the
volume and tenderness of sponge cake, angel food
cake and chiffon cake.
Stages of beaten egg whites
1. Frothy
2. Soft peaks
3. Stiff and dry/overbeaten
C. THICKENING/BINDING AGENT
1. Egg whites thicken at 100°C and would not flow at
61°C.
2. Egg yolk coagulate at 65°C and would not flow at
70°C.
3. Whole eggs coagulate between 60°C and 65°C.
4. Eggs serve as thickening agent in making Philippine
custard or leche flan, and pudding.
5. Eggs serve as binding agent when mixed with pieces
of food as in the preparation of croquettes, lumpia,
D. EMULSIFYING AGENT
1. The protein in an egg, especially the yolk, is
necessary in producing permanent emulsion of oil in
liquids, as making mayonnaise.
2. Mayonnaise is an oil-in-liquid mixture called emulsion.
If the oil-in-liquid dispersion is broken, the resulting
products is useless because the oil would separate
from the liquid layer.
E. GARNISHING
1. Hard-cooked eggs are used to garnish pancit
Malabon, Palabok, Paella, and morcon.
2. Scrambled eggs are usually used to garnish fried rice.
F. ADDS COLOR
1. Chicken eggs and color to baked products.
2. Duck eggs add color to fresh lumpia wrapper.
Thanks!
Any question?

More Related Content

Similar to Market Forms of eggs gfhjgkjbvn utgjhvuhv

Selection and cooking methods of egg
Selection and cooking methods of eggSelection and cooking methods of egg
Selection and cooking methods of egg
RANJANI GUNASEKARAN
 
EGG PPT.pptx
EGG PPT.pptxEGG PPT.pptx
EGG PPT.pptx
JaneFegorChuks
 
tle10 wk2d2.pptx
tle10 wk2d2.pptxtle10 wk2d2.pptx
tle10 wk2d2.pptx
joelphillipGranada2
 
MODULE 5.pdf
MODULE 5.pdfMODULE 5.pdf
MODULE 5.pdf
GwenSalabsab
 
WEEK 3-USES OF EGGS IN CULINARY.pptx
WEEK 3-USES OF EGGS IN CULINARY.pptxWEEK 3-USES OF EGGS IN CULINARY.pptx
WEEK 3-USES OF EGGS IN CULINARY.pptx
KrishaKashmirJose
 
Power point prepare egg dishes
Power point  prepare egg dishesPower point  prepare egg dishes
Power point prepare egg dishes
Rhon Rhonz
 
Week 6 Breakfast And Dairy Products
Week 6   Breakfast And  Dairy ProductsWeek 6   Breakfast And  Dairy Products
Week 6 Breakfast And Dairy Products
Pavit Tansakul
 
Egg dishes.pptx
Egg dishes.pptxEgg dishes.pptx
Egg dishes.pptx
EVivFuentes
 
PROCESSING OF EGG.pptx
PROCESSING OF EGG.pptxPROCESSING OF EGG.pptx
PROCESSING OF EGG.pptx
हरिश ठकुरी
 
Egg cookery ppt
Egg cookery pptEgg cookery ppt
Egg cookery ppt
MARY ANN MAGLANGIT
 
Eggsandeggcookery 120221212909-phpapp02
Eggsandeggcookery 120221212909-phpapp02Eggsandeggcookery 120221212909-phpapp02
Eggsandeggcookery 120221212909-phpapp02
Jubilee Lariosa
 
Egg
EggEgg
prepareandcookeggdishes-200603163042.pptx
prepareandcookeggdishes-200603163042.pptxprepareandcookeggdishes-200603163042.pptx
prepareandcookeggdishes-200603163042.pptx
glyzamariecendana
 
Egg processing.pptx
Egg processing.pptxEgg processing.pptx
Egg processing.pptx
DrVineethaPG
 
All about handling foods down to cooking aand also basic and complex informat...
All about handling foods down to cooking aand also basic and complex informat...All about handling foods down to cooking aand also basic and complex informat...
All about handling foods down to cooking aand also basic and complex informat...
Padme Amidala
 
Egg basic
Egg basicEgg basic
Egg basic
Jovi Barreras
 
Eggs.ppt
Eggs.pptEggs.ppt
Eggs
EggsEggs
Prepare and Cook Egg Dishes
Prepare and Cook Egg DishesPrepare and Cook Egg Dishes
Prepare and Cook Egg Dishes
Marvs Malinao
 
Eggs ppt
Eggs pptEggs ppt
Eggs ppt
khalhen
 

Similar to Market Forms of eggs gfhjgkjbvn utgjhvuhv (20)

Selection and cooking methods of egg
Selection and cooking methods of eggSelection and cooking methods of egg
Selection and cooking methods of egg
 
EGG PPT.pptx
EGG PPT.pptxEGG PPT.pptx
EGG PPT.pptx
 
tle10 wk2d2.pptx
tle10 wk2d2.pptxtle10 wk2d2.pptx
tle10 wk2d2.pptx
 
MODULE 5.pdf
MODULE 5.pdfMODULE 5.pdf
MODULE 5.pdf
 
WEEK 3-USES OF EGGS IN CULINARY.pptx
WEEK 3-USES OF EGGS IN CULINARY.pptxWEEK 3-USES OF EGGS IN CULINARY.pptx
WEEK 3-USES OF EGGS IN CULINARY.pptx
 
Power point prepare egg dishes
Power point  prepare egg dishesPower point  prepare egg dishes
Power point prepare egg dishes
 
Week 6 Breakfast And Dairy Products
Week 6   Breakfast And  Dairy ProductsWeek 6   Breakfast And  Dairy Products
Week 6 Breakfast And Dairy Products
 
Egg dishes.pptx
Egg dishes.pptxEgg dishes.pptx
Egg dishes.pptx
 
PROCESSING OF EGG.pptx
PROCESSING OF EGG.pptxPROCESSING OF EGG.pptx
PROCESSING OF EGG.pptx
 
Egg cookery ppt
Egg cookery pptEgg cookery ppt
Egg cookery ppt
 
Eggsandeggcookery 120221212909-phpapp02
Eggsandeggcookery 120221212909-phpapp02Eggsandeggcookery 120221212909-phpapp02
Eggsandeggcookery 120221212909-phpapp02
 
Egg
EggEgg
Egg
 
prepareandcookeggdishes-200603163042.pptx
prepareandcookeggdishes-200603163042.pptxprepareandcookeggdishes-200603163042.pptx
prepareandcookeggdishes-200603163042.pptx
 
Egg processing.pptx
Egg processing.pptxEgg processing.pptx
Egg processing.pptx
 
All about handling foods down to cooking aand also basic and complex informat...
All about handling foods down to cooking aand also basic and complex informat...All about handling foods down to cooking aand also basic and complex informat...
All about handling foods down to cooking aand also basic and complex informat...
 
Egg basic
Egg basicEgg basic
Egg basic
 
Eggs.ppt
Eggs.pptEggs.ppt
Eggs.ppt
 
Eggs
EggsEggs
Eggs
 
Prepare and Cook Egg Dishes
Prepare and Cook Egg DishesPrepare and Cook Egg Dishes
Prepare and Cook Egg Dishes
 
Eggs ppt
Eggs pptEggs ppt
Eggs ppt
 

More from RestyHezronDamaso1

PROFESSIONALS PRACTITIONERS OF COUNSELING.pptx
PROFESSIONALS PRACTITIONERS OF COUNSELING.pptxPROFESSIONALS PRACTITIONERS OF COUNSELING.pptx
PROFESSIONALS PRACTITIONERS OF COUNSELING.pptx
RestyHezronDamaso1
 
Symbolic Interactionalism.pptx ippppppppppppp
Symbolic Interactionalism.pptx ipppppppppppppSymbolic Interactionalism.pptx ippppppppppppp
Symbolic Interactionalism.pptx ippppppppppppp
RestyHezronDamaso1
 
DESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffff
DESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffffDESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffff
DESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffff
RestyHezronDamaso1
 
T.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhh
T.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhhT.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhh
T.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhh
RestyHezronDamaso1
 
CE 7 week 1.pptxddddddddddddddddddddddddddddddddddddddddd
CE 7 week 1.pptxdddddddddddddddddddddddddddddddddddddddddCE 7 week 1.pptxddddddddddddddddddddddddddddddddddddddddd
CE 7 week 1.pptxddddddddddddddddddddddddddddddddddddddddd
RestyHezronDamaso1
 
AP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdf
AP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdfAP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdf
AP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdf
RestyHezronDamaso1
 
AP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvv
AP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvvAP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvv
AP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvv
RestyHezronDamaso1
 
APiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptx
APiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptxAPiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptx
APiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptx
RestyHezronDamaso1
 
IMPERIALISM.pptggggggggggggggggggggggggggggggggggggg
IMPERIALISM.pptgggggggggggggggggggggggggggggggggggggIMPERIALISM.pptggggggggggggggggggggggggggggggggggggg
IMPERIALISM.pptggggggggggggggggggggggggggggggggggggg
RestyHezronDamaso1
 
Community Profiling.pptxfghgfghgfghgfghgfghg
Community Profiling.pptxfghgfghgfghgfghgfghgCommunity Profiling.pptxfghgfghgfghgfghgfghg
Community Profiling.pptxfghgfghgfghgfghgfghg
RestyHezronDamaso1
 
Social Studies News Reporting 3rd Term.pptx
Social Studies News Reporting 3rd Term.pptxSocial Studies News Reporting 3rd Term.pptx
Social Studies News Reporting 3rd Term.pptx
RestyHezronDamaso1
 
Nationalism in Europe.pptx ASFGFHBDFVHBVHBDX
Nationalism in Europe.pptx ASFGFHBDFVHBVHBDXNationalism in Europe.pptx ASFGFHBDFVHBVHBDX
Nationalism in Europe.pptx ASFGFHBDFVHBVHBDX
RestyHezronDamaso1
 
Pangkat Etniko at Wika.pptx hhgdfv,hfkujhf
Pangkat Etniko at Wika.pptx hhgdfv,hfkujhfPangkat Etniko at Wika.pptx hhgdfv,hfkujhf
Pangkat Etniko at Wika.pptx hhgdfv,hfkujhf
RestyHezronDamaso1
 
T.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgf
T.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgfT.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgf
T.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgf
RestyHezronDamaso1
 
Heograpiya ng Gitnang Asya.pptx hgcvhnvjhv
Heograpiya ng Gitnang Asya.pptx hgcvhnvjhvHeograpiya ng Gitnang Asya.pptx hgcvhnvjhv
Heograpiya ng Gitnang Asya.pptx hgcvhnvjhv
RestyHezronDamaso1
 
Technology and Livelihood Education 8 - Activities.pptx
Technology and Livelihood Education 8 - Activities.pptxTechnology and Livelihood Education 8 - Activities.pptx
Technology and Livelihood Education 8 - Activities.pptx
RestyHezronDamaso1
 
Ways or Method of Cooking Vegetables.pptx
Ways or Method of Cooking Vegetables.pptxWays or Method of Cooking Vegetables.pptx
Ways or Method of Cooking Vegetables.pptx
RestyHezronDamaso1
 
DIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjd
DIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjdDIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjd
DIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjd
RestyHezronDamaso1
 
Diiferent types of SANDWICHES.pptx
Diiferent types of SANDWICHES.pptxDiiferent types of SANDWICHES.pptx
Diiferent types of SANDWICHES.pptx
RestyHezronDamaso1
 
CE 7 week 2.pptx
CE 7 week 2.pptxCE 7 week 2.pptx
CE 7 week 2.pptx
RestyHezronDamaso1
 

More from RestyHezronDamaso1 (20)

PROFESSIONALS PRACTITIONERS OF COUNSELING.pptx
PROFESSIONALS PRACTITIONERS OF COUNSELING.pptxPROFESSIONALS PRACTITIONERS OF COUNSELING.pptx
PROFESSIONALS PRACTITIONERS OF COUNSELING.pptx
 
Symbolic Interactionalism.pptx ippppppppppppp
Symbolic Interactionalism.pptx ipppppppppppppSymbolic Interactionalism.pptx ippppppppppppp
Symbolic Interactionalism.pptx ippppppppppppp
 
DESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffff
DESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffffDESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffff
DESSERTS.pptxfffffffffffffffffffffffffffffffffffffffffffffff
 
T.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhh
T.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhhT.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhh
T.L.E. 8 week 1.pptx hhhhhhhhhhhhhhhhhhh
 
CE 7 week 1.pptxddddddddddddddddddddddddddddddddddddddddd
CE 7 week 1.pptxdddddddddddddddddddddddddddddddddddddddddCE 7 week 1.pptxddddddddddddddddddddddddddddddddddddddddd
CE 7 week 1.pptxddddddddddddddddddddddddddddddddddddddddd
 
AP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdf
AP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdfAP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdf
AP 7 week 1 - Part 1.pptxsdfgbsdfsdfsdfdsdf
 
AP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvv
AP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvvAP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvv
AP 7 week 1 - Part 2.pptxvvvvvvvvvvvvvvvvvvvvvvvvvv
 
APiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptx
APiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptxAPiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptx
APiukjgabdolfjhbdfj,hmfaldjfhmaldjhmfladj.pptx
 
IMPERIALISM.pptggggggggggggggggggggggggggggggggggggg
IMPERIALISM.pptgggggggggggggggggggggggggggggggggggggIMPERIALISM.pptggggggggggggggggggggggggggggggggggggg
IMPERIALISM.pptggggggggggggggggggggggggggggggggggggg
 
Community Profiling.pptxfghgfghgfghgfghgfghg
Community Profiling.pptxfghgfghgfghgfghgfghgCommunity Profiling.pptxfghgfghgfghgfghgfghg
Community Profiling.pptxfghgfghgfghgfghgfghg
 
Social Studies News Reporting 3rd Term.pptx
Social Studies News Reporting 3rd Term.pptxSocial Studies News Reporting 3rd Term.pptx
Social Studies News Reporting 3rd Term.pptx
 
Nationalism in Europe.pptx ASFGFHBDFVHBVHBDX
Nationalism in Europe.pptx ASFGFHBDFVHBVHBDXNationalism in Europe.pptx ASFGFHBDFVHBVHBDX
Nationalism in Europe.pptx ASFGFHBDFVHBVHBDX
 
Pangkat Etniko at Wika.pptx hhgdfv,hfkujhf
Pangkat Etniko at Wika.pptx hhgdfv,hfkujhfPangkat Etniko at Wika.pptx hhgdfv,hfkujhf
Pangkat Etniko at Wika.pptx hhgdfv,hfkujhf
 
T.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgf
T.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgfT.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgf
T.L.E. 10 week 1.pptx fdgfhgv yhghfvjyhtgf
 
Heograpiya ng Gitnang Asya.pptx hgcvhnvjhv
Heograpiya ng Gitnang Asya.pptx hgcvhnvjhvHeograpiya ng Gitnang Asya.pptx hgcvhnvjhv
Heograpiya ng Gitnang Asya.pptx hgcvhnvjhv
 
Technology and Livelihood Education 8 - Activities.pptx
Technology and Livelihood Education 8 - Activities.pptxTechnology and Livelihood Education 8 - Activities.pptx
Technology and Livelihood Education 8 - Activities.pptx
 
Ways or Method of Cooking Vegetables.pptx
Ways or Method of Cooking Vegetables.pptxWays or Method of Cooking Vegetables.pptx
Ways or Method of Cooking Vegetables.pptx
 
DIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjd
DIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjdDIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjd
DIASS hsjdkflgfkdjwsdfnjfkd ghsjdf ghsjd
 
Diiferent types of SANDWICHES.pptx
Diiferent types of SANDWICHES.pptxDiiferent types of SANDWICHES.pptx
Diiferent types of SANDWICHES.pptx
 
CE 7 week 2.pptx
CE 7 week 2.pptxCE 7 week 2.pptx
CE 7 week 2.pptx
 

Recently uploaded

PAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAA
PAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAAPAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAA
PAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAA
lawrenceads01
 
Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...
Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...
Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...
itnewsafrica
 
Gym business MODEL .pdf .
Gym business MODEL .pdf                 .Gym business MODEL .pdf                 .
Gym business MODEL .pdf .
Divyanshu56740
 
United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...
United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...
United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...
Newman George Leech
 
Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...
Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...
Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...
itnewsafrica
 
Cheslyn Jacobs- TymeBank: Building Consumer Trust in Digital Banking
Cheslyn Jacobs- TymeBank: Building Consumer Trust in Digital  BankingCheslyn Jacobs- TymeBank: Building Consumer Trust in Digital  Banking
Cheslyn Jacobs- TymeBank: Building Consumer Trust in Digital Banking
itnewsafrica
 
Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...
Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...
Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...
Aggregage
 
TALENT ACQUISITION AND MANAGEMENT LECTURE 5
TALENT ACQUISITION AND MANAGEMENT LECTURE 5TALENT ACQUISITION AND MANAGEMENT LECTURE 5
TALENT ACQUISITION AND MANAGEMENT LECTURE 5
projectseasy
 
Managing Customer & User Experience of Customers
Managing Customer & User Experience of CustomersManaging Customer & User Experience of Customers
Managing Customer & User Experience of Customers
SalmanTahir60
 
You Get Me! Leveraging Communication Styles in Virtual Trainingpptx
You Get Me! Leveraging Communication Styles in Virtual TrainingpptxYou Get Me! Leveraging Communication Styles in Virtual Trainingpptx
You Get Me! Leveraging Communication Styles in Virtual Trainingpptx
Cynthia Clay
 
Satta matka guessing Kalyan result sattamatka
Satta matka guessing Kalyan result sattamatkaSatta matka guessing Kalyan result sattamatka
Satta matka guessing Kalyan result sattamatka
➑➌➋➑➒➎➑➑➊➍
 
The-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptx
The-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptxThe-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptx
The-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptx
Jindal Global University, Sonipat Haryana 131001
 
Best Practices in Negotiation for Business Management Students
Best Practices in Negotiation for Business Management StudentsBest Practices in Negotiation for Business Management Students
Best Practices in Negotiation for Business Management Students
zoyaws1
 
Girls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in City
Girls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in CityGirls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in City
Girls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in City
maigasapphire
 
TALENT ACQUISITION AND MANAGEMENT LECTURE 2
TALENT ACQUISITION AND MANAGEMENT LECTURE 2TALENT ACQUISITION AND MANAGEMENT LECTURE 2
TALENT ACQUISITION AND MANAGEMENT LECTURE 2
projectseasy
 
Restaurant Chiraz Sindbad Hotel Hammamet
Restaurant Chiraz Sindbad Hotel HammametRestaurant Chiraz Sindbad Hotel Hammamet
Restaurant Chiraz Sindbad Hotel Hammamet
rihabkorbi24
 
Easy Approval Same Day Emergency Cash Loans for Urgent Situations
Easy Approval Same Day Emergency Cash Loans for Urgent SituationsEasy Approval Same Day Emergency Cash Loans for Urgent Situations
Easy Approval Same Day Emergency Cash Loans for Urgent Situations
EiLoan
 
Mandated reporting powerpoint to help with understanding your role
Mandated reporting powerpoint to help with understanding your roleMandated reporting powerpoint to help with understanding your role
Mandated reporting powerpoint to help with understanding your role
khidalgo2
 
foodgasm restaurant and Bar pune road.docx
foodgasm restaurant and Bar pune road.docxfoodgasm restaurant and Bar pune road.docx
foodgasm restaurant and Bar pune road.docx
PraghyaBhandari
 
Case study on Indian Ecommerce logistics
Case study on Indian Ecommerce logisticsCase study on Indian Ecommerce logistics
Case study on Indian Ecommerce logistics
UnheardShayari
 

Recently uploaded (20)

PAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAA
PAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAAPAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAA
PAWFESSIONAL ELVA MAX.pdfAAAAAAAAAAAAAAAAAAA
 
Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...
Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...
Andrew Wilmot- Ecentric Payment Systems: Macro Trends Shaping Payments in Afr...
 
Gym business MODEL .pdf .
Gym business MODEL .pdf                 .Gym business MODEL .pdf                 .
Gym business MODEL .pdf .
 
United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...
United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...
United Kingdom's Real Estate Mogul: Newman George Leech's Impact on the Swiss...
 
Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...
Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...
Anton Grutzmache- Ominisient: The Data Revolution in Banking: From Scoring Cr...
 
Cheslyn Jacobs- TymeBank: Building Consumer Trust in Digital Banking
Cheslyn Jacobs- TymeBank: Building Consumer Trust in Digital  BankingCheslyn Jacobs- TymeBank: Building Consumer Trust in Digital  Banking
Cheslyn Jacobs- TymeBank: Building Consumer Trust in Digital Banking
 
Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...
Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...
Don’t Get Left Behind: Leveraging Modern Product Management Across the Organi...
 
TALENT ACQUISITION AND MANAGEMENT LECTURE 5
TALENT ACQUISITION AND MANAGEMENT LECTURE 5TALENT ACQUISITION AND MANAGEMENT LECTURE 5
TALENT ACQUISITION AND MANAGEMENT LECTURE 5
 
Managing Customer & User Experience of Customers
Managing Customer & User Experience of CustomersManaging Customer & User Experience of Customers
Managing Customer & User Experience of Customers
 
You Get Me! Leveraging Communication Styles in Virtual Trainingpptx
You Get Me! Leveraging Communication Styles in Virtual TrainingpptxYou Get Me! Leveraging Communication Styles in Virtual Trainingpptx
You Get Me! Leveraging Communication Styles in Virtual Trainingpptx
 
Satta matka guessing Kalyan result sattamatka
Satta matka guessing Kalyan result sattamatkaSatta matka guessing Kalyan result sattamatka
Satta matka guessing Kalyan result sattamatka
 
The-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptx
The-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptxThe-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptx
The-Three-Pillars-of-Doctoral-Research-What-Why-and-How (1).pptx
 
Best Practices in Negotiation for Business Management Students
Best Practices in Negotiation for Business Management StudentsBest Practices in Negotiation for Business Management Students
Best Practices in Negotiation for Business Management Students
 
Girls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in City
Girls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in CityGirls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in City
Girls Call Kharghar 9910780858 Provide Best And Top Girl Service And No1 in City
 
TALENT ACQUISITION AND MANAGEMENT LECTURE 2
TALENT ACQUISITION AND MANAGEMENT LECTURE 2TALENT ACQUISITION AND MANAGEMENT LECTURE 2
TALENT ACQUISITION AND MANAGEMENT LECTURE 2
 
Restaurant Chiraz Sindbad Hotel Hammamet
Restaurant Chiraz Sindbad Hotel HammametRestaurant Chiraz Sindbad Hotel Hammamet
Restaurant Chiraz Sindbad Hotel Hammamet
 
Easy Approval Same Day Emergency Cash Loans for Urgent Situations
Easy Approval Same Day Emergency Cash Loans for Urgent SituationsEasy Approval Same Day Emergency Cash Loans for Urgent Situations
Easy Approval Same Day Emergency Cash Loans for Urgent Situations
 
Mandated reporting powerpoint to help with understanding your role
Mandated reporting powerpoint to help with understanding your roleMandated reporting powerpoint to help with understanding your role
Mandated reporting powerpoint to help with understanding your role
 
foodgasm restaurant and Bar pune road.docx
foodgasm restaurant and Bar pune road.docxfoodgasm restaurant and Bar pune road.docx
foodgasm restaurant and Bar pune road.docx
 
Case study on Indian Ecommerce logistics
Case study on Indian Ecommerce logisticsCase study on Indian Ecommerce logistics
Case study on Indian Ecommerce logistics
 

Market Forms of eggs gfhjgkjbvn utgjhvuhv

  • 2. THERE ARE FOUR FORMS OF EGGS IN THE MARKET: 1.Fresh Eggs 2.Dried Eggs 3.Frozen Eggs 4.Salted Eggs
  • 4. FRESH EGGS • Chicken Eggs rank first in the Filipino diet followed by duck eggs and quail eggs. In the market, fresh eggs are graded as: SIZE WEIGHT PER DOZEN Jumbo 30 oz. Extra Large 27 oz. Large 24 oz. Medium 21 oz. Small 18 oz.
  • 6. DRIED EGGS • Easy to use and measure • Dried whole eggs – Two tablespoons of dried whole eggs and 2 ½ tablespoons of water are equal to a medium-size fresh whole eggs • Dried egg yolks • Dried egg whites
  • 8. FROZEN EGGS • Eggs out of the shell are frozen until needed • Economical; spoilage is eliminated and space saving • Recommended for bakery, hotel, and restaurant use
  • 10. SALTED EGGS • Duck eggs are preferably in making salted eggs. Why are salted eggs duck eggs? - Salted egg are widely made by duck eggs due to its distinctive characteristics than other egg. The average of duck egg dimension is bigger than chicken egg, it reaches 70-80 gram per egg. The duck egg has a larger pore than other eggs that accelerate salt penetration into eggshell.
  • 12. USES OF EGGS IN CULINARY ARTS a. Breakfast food b. Leavening agent c. Thickening/Binding agent d. Emulsifying agent e. Garnishing f. Adds color
  • 13. A. BREAKFAST FOOD • Chicken is the main source of eggs cooked for breakfast. Eggs are easy to prepare especially if there is limited time. The simplest method of cooking eggs is cooking them in the shell. Eggs Cooked in the Shell 1. Soft-cooked eggs 2. Medium-cooked eggs 3. Hard-cooked eggs
  • 14. EGGS COOKED OUT OF THE SHELL • Poached Eggs - Egg cooked out of the shell in water in a swallow pan with boiling salted water.
  • 15. EGGS COOKED OUT OF THE SHELL • Fried egg - Also called sunny side up
  • 16. EGGS COOKED OUT OF THE SHELL • Shirred - Otherwise known as baked egg - Cooked in the pans which are greased before putting the eggs
  • 17. EGGS COOKED OUT OF THE SHELL • Scrambled - The eggs are salted and beaten by fork or eggbeater
  • 18. EGGS COOKED OUT OF THE SHELL • Omelet - Otherwise known as TORTA - Similar to scrambled egg but with fillings such as the following: • Meat • Fish, shrimps, crabs • Chopped ham • Chopped bacon • Cheese • Mixed vegetables • Green onions • White onion • mushroom
  • 19. B. LEAVENING AGENT • Egg whites, when beaten correctly, play an important role a leavening agent in baked products by producing stable foam the incorporated air, thus increasing the volume and tenderness of sponge cake, angel food cake and chiffon cake. Stages of beaten egg whites 1. Frothy 2. Soft peaks 3. Stiff and dry/overbeaten
  • 20. C. THICKENING/BINDING AGENT 1. Egg whites thicken at 100°C and would not flow at 61°C. 2. Egg yolk coagulate at 65°C and would not flow at 70°C. 3. Whole eggs coagulate between 60°C and 65°C. 4. Eggs serve as thickening agent in making Philippine custard or leche flan, and pudding. 5. Eggs serve as binding agent when mixed with pieces of food as in the preparation of croquettes, lumpia,
  • 21. D. EMULSIFYING AGENT 1. The protein in an egg, especially the yolk, is necessary in producing permanent emulsion of oil in liquids, as making mayonnaise. 2. Mayonnaise is an oil-in-liquid mixture called emulsion. If the oil-in-liquid dispersion is broken, the resulting products is useless because the oil would separate from the liquid layer.
  • 22. E. GARNISHING 1. Hard-cooked eggs are used to garnish pancit Malabon, Palabok, Paella, and morcon. 2. Scrambled eggs are usually used to garnish fried rice.
  • 23. F. ADDS COLOR 1. Chicken eggs and color to baked products. 2. Duck eggs add color to fresh lumpia wrapper.