Download day 33 egg notes

Daily Focus
Wednesday
• Objectives:
• Identify the parts of an egg.
• Explain the nutritional benefits
of eggs and how to select, store
& prepare eggs.
• Question of the day:
• What food group do eggs
belong to?
• Agenda
• Meat, Fish & Poultry post lab
(20 minutes to complete)
• Read: Eggs (chapter 33 starts
on pg 514)
• AB: Egg Files
• Egg notes
• Eggs 6 ways
• Wrap Up: (last class)
• What did you learn about
cooking your specific meat,
poultry or seafood product
today?
• Wrap Up:
• Name the 6 ways to prepare
eggs from the dvd.
Looking Ahead
•
•
•
•
•
•
•
•
•
•
•
11/18 Today: Meat Post Lab; Finish Eggs & Plan for Egg lab
11/20 SUB - Dairy. Notes and Lab Planning
11/24 Egg Lab
Thanksgiving Break
12/1: Dairy Lab
12/3: Finish Dairy notes. Egg/Dairy Post Lab. Plan for Rice Lab
12/7: Grains Day 2 (Pasta)- Plan for Lab
12/9: Rice Lab
12/11: Pasta Lab
12/14: Clean and Review
FINALS! (Practical & Written)
AB: Egg Files
• Complete Video Guide
A to Zest: Eggs 6 ways
• Complete handout
Egg Lab Recipes
1.
2.
3.
4.
5.
6.
Migas
Baked Eggs
Toad in the Hole & Meringues
Meringue Cookies
Mini Quiches
Deviled Eggs
Eggs
(chapter 35 pg 491)
Basics
• Eggs are an excellent
food choice for
• Economical reasons
• cheap
• Nutritional value
• Complete protein source
• High in vitamins &
minerals
• Natural Source of Vit. D
Parts of an Egg
• Shell- porous outer cover
lined with membranes.
• Inner &Outer Membrane
• Air Sac- pocket of air
between the two
membranes. Older
egg=larger air sac
• Chalazae- twisted strands of
albumen that anchor yolk in
middle. More thick=More
fresh
• Albumen- thick fluid known
as egg white. Cloudy white
egg is fresh.
• Yolk-round yellow portion.
Yolk flattens as egg ages.
Color depends on diet.
Egg Nutrients
• High Quality/Complete Protein
(white & yolk)
• Riboflavin
• Iodine
• Vitamins A, B, D
• Iron
• Saturated fat (yolk only)
• Cholesterol (yolk only)
• 1 eggs counts as 1 serving
from the meat group
• Low Calorie- 75 calories per
egg
Buying and Storing Eggs
Buying
• Check for size
• small/medium/large/Jumbo
• Check for grade
• AA, A, B
• Check eggs for quality
• No broken or cracked eggs
• Check for freshness
• 3 digit code on side of carton
tells when eggs were packed.
• Have about 4-5 weeks to use
w/out significant quality loss.
Storing
• Refrigerate for quality
& prevention of
bacteria growth
• Store in carton for best
freshness & protection
• Store in the middle to
back of refrigerator
Preparing Eggs
• Use Moderate temperature
• Low to medium heat
• Quick Cooking Time
• Simple is best
• Eggs 6 ways
• Cookware
• Nonstick pans
• Rubber spatula or turner
Function of Eggs in Recipes
• Recipes assume large size
• Functions
• Binder: ability of eggs to coagulate is what helps them to bind other
foods together.
• Thickener: yolks contain fat which provide a richness and helps to
thicken many products.
• Leavening agent: egg whites are used as leavening agents. When
beaten foam forms and creates volume and lightness to baked
products.
• Emulsifier: a substance that holds 2 liquids together that normally
won’t. The yolks provide this capability.
• Ex. Oil & water in salad dressings
• Beaten with air
added to them
Different stages
• Soft peak
• Lift beater & mixture folds
over like waves
• Stiff peak
• Lift beater & mixture stands
up straight
• Meringues are made
with egg whites
Egg Whites