1 Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Chapter 53.
Chapter 18 Eggs
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Transcript of Chapter 18 Eggs
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Chapter 18Chapter 18EggsEggs
Part 3Part 3The Preparation of FoodThe Preparation of Food
Revere
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ObjectiveObjective
• List factors affecting the selection of eggs.
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Nutritional Value of EggsNutritional Value of Eggs
• One egg counts as 1 ounce equivalent from the meat and beans group.
• Eggs are high in protein.• Egg yolks are high in cholesterol, so use egg yolks
and whole eggs with moderation.
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Egg Grades and SizesEgg Grades and Sizes• U.S. Grades AA, A, and B
are based on the appearance of the shell, air cell, white, and yolk.
• Egg sizes, such as extra large, large, and medium, are based on an average weight per dozen.
• Size has no relation to quality, however larger sizes cost more.
What size eggs are you most likely to buy? Why?
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ObjectiveObjective
• Describe the principles and methods for cooking eggs.
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Food Science Principles of Food Science Principles of Cooking EggsCooking Eggs
• High temperatures cause shrinking and toughening.
• Long cooking times cause a loss of moisture.
• Added ingredients dilute egg proteins and increase coagulation temperature.
What temperatures are best for cooking eggs?
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Methods of Cooking EggsMethods of Cooking Eggs
• Scrambling – pour beaten eggs into a prepared skillet and gently draw a spatula across the bottom until eggs are set.
• Poaching – slip an egg into a saucepan containing simmering liquid and cook until done.
• Frying – add egg to a prepared skillet; cover and cook until done.
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Methods of Cooking EggsMethods of Cooking Eggs• Baking – bake eggs in individual,
greased baking dishes placed in a shallow casserole containing warm water.
• Cooking in the shell – place eggs in a deep pan, cover with water, cover the pan, bring to a boil, remove pan from heat, and let eggs sit until done.
• Microwaving – remove eggs from the shell, puncture yolks, microwave until almost done, and allow eggs to stand.
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ObjectiveObjective
• Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods.
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Eggs as IngredientsEggs as Ingredients• Emulsifiers keep oil and
water-based liquids from separating in foods like mayonnaise.
• Foams add air to foods like angel food cakes and soufflés.
• Thickeners give a creamy texture to sauces, custards, and puddings.
Wheat Foods Council
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Eggs as IngredientsEggs as Ingredients• Binding agents hold
ingredients together in meat loaf and interfering agents prevent ice crystals from forming in ice cream.
• Structure additives give body to baked goods.
• Nutrition, flavor, and color agents contribute nutrients to all foods and flavor and color to baked goods.
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Omelets and SoufflésOmelets and Soufflés
• Omelets are beaten egg mixtures that are cooked without stirring and served folded in half with or without a filling.
• Soufflés are fluffy baked preparations made with a starch-thickened sauce that is folded into stiffly beaten egg whites.
See final slide for photo credit
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MeringuesMeringues
Meringues are a fluffy, white mixture of beaten egg whites and sugar. Meringues may be soft or hard.
How do soft and hard meringues differ?
Cherry Marketing Institute
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CustardsCustards
Custards are a mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened. Custards may be stirred or baked.
Cherry Marketing Institute
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Apply It!Apply It!
You are preparing eggs and pancakes for your family for a Saturday morning brunch.
Describe how you will prepare the eggs and explain the functions eggs perform as ingredients in the pancakes.
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Key QuestionKey Question
How will you use and prepare eggs in meal plans for your family?
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Other Questions to ConsiderOther Questions to Consider
• How should eggs be stored to keep them fresh and wholesome?
• How can a recipe for an uncooked dish calling for raw eggs be prepared safely?
• What are egg substitutes and when might they be used?
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Photo CreditsPhoto Credits
The image used herein was obtained fromIMSI’s Master Photos Collection1895 Francisco Blvd. EastSan Rafael, CA 94901-5506