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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