10-COOKERY-Q1-LESSON 1- LO:1-4-Prepare Egg Dishes
LEARNING OUTCOME 1- Perform Mise‘en Place
Overview
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its presence in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish. In baking, egg acts both as an emulsifier and leavener. The egg‘s protective coating or mucin layer which aids in the maintenance of its freshness by covering the small holes in the shell is called bloom. Bloom is removed during washing so it is not advisable to wash eggs prior to storage unless it is very dirty. Removal of the mucin layer will expose the holes making the egg susceptible to bacterial penetration and dehydration, thus hastening deterioration of its quality. Eggs are produced commercially in farms with a few hundred laying chickens, or in large laying complexes with thousands of layers. Small and micro-sized backyard poultry either in small poultry cages or as free range chicken are also producing eggs. Egg is indeed a convenient food for any meal in and out of the house.
At the end of the lesson, you are expected to:
1. identify tools, utensils and equipment needed in egg preparation;
2. clean, sanitize and prepare tools, utensils and equipment needed in preparing egg dishes;
3. identify egg components and its nutritive value; and
4. identify and prepare ingredients according to standard recipe.
In the preparation of egg dishes, the first consideration is to identify the needed tools and equipment and how to clean and sanitize them after each use.
BEGINNING ACTIVITY: Egg-citing Tool Exploration
Direction: The class will be divided into 2 groups. The teacher will present blank words related to specific tool and equipment used in preparing and presenting Egg Dishes. Each group will give random words that will serve as clue words until they got the right term.
TOPIC 1 : Tools, Utensils and Equipment Needed In Egg Preparation
Kitchen Tools
1. Channel Knife – a small hand tool used generally in decorative works such as making garnishes.
2. Colander – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.
3. Offset spatula – a broad – bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.
4. Pastry Brush – a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.
5. Rubber spatula or scraper – a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
6. Sieve – a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
7. Spoons: solid, slotted and perforated – large stainless spoons holding about 3 ounces used for mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons with holes in the bowl used to remove larger solid particles from liquids.
8. Wire whip or Whisk – a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
Kitchen Utensils
1. Egg Poacher – A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.
2. Omelet Pan – a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper.
3. Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar
4. Measuring spoon- used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials.
5. Sauce pan- deep cooking pan with a handle used primarily for cooking sauce.
QUIZ # 1- Multiple choice
DIRECTION: Read the following questions. Choose the letter of the correct answer.
1. You're hosting a breakfast buffet and want to offer perfectly boiled eggs for your guests. What tool would you use?
a. Egg Separator b. Timer c. Whisk d. Slotted Spoon
2. You're making a Frittata with various vegetables and cheese. You need to ensure even mixing of the ingredients before baking. What tool would you use?
a. Non-stick frying pan b. pastry brush c. Whisk d. Metal Spatula
3. You're making a classic french omelette, and you want to create a thin, even strips of citrus zest for vibrant garnish. What tool would you use?
a. Channel Knife b. Egg poacher c. Egg Slicer d. Omelette pan
4. You're preparing a quail egg appetizer that requires removing the shells while keeping the eggs intact. What tool would you use?
a. Chef's Knife b. Egg poaching cups c. Egg separator d. Slotted Spoon
5. You're creating a beautiful presentation of deviled eggs for a potluck party. What tool would you use?
a. Egg slicer b. blender c. timer d. Metal spatula
6. You're preparing a custard-based dessert that requires straining the mixture to ensure smooth consistency. What tool would you use?
a. Sieve b. Omelette pan c. Colander d. egg poacher
7. You're preparing an egg-based dessert that requires separating a large number of eggs. What tool would you use?
a. Chef's knife b. Egg separator c. Metal Spatula d. Blender
8. You're tasked with making perfectly poached eggs for a salad. You want the eggs to have neatly rounded shape. What tool would you use?
a. Slotted spoon b. egg slicer c. Whisk d. Egg poaching cups
9. You're making a fluffy egg white omelette and need to beat egg whites until they form stiff peaks. What tool woul you use?
a. Timer b. Whisk c. Non-stick frying pan d. Slotted spoon
10. You're making a delicate souffles and need to fold beaten egg whites into the base mixture while maintaining the airy texture. What tool would you use?
a. rubber spatula b. Colander c. Measuring cups d. Sieve
BEGINNING ACTIVITY- TOOLS AND EQUIPMENT SORTING
DIRECTION: The teacher will set up tables containing mix of kitchen tools and equipment. Some of the tools are visibly dirty or greasy. The students will be ask to sort the tools and equipment into two categories: clean and need to be cleaned.
Cleaning and Sanitizing Tools and Equipment
A cleaning program that is an overall system should be prepared to organize all your cleaning and sanitizing tasks. The program should also help identify your cleaning needs, set up a master cleaning schedule, select the supplies and tools to use, and train yourselves to make the best of your skills. Cleaning is the removal of visible soil while sanitizing means reducing the number of harmful microorganisms by using very hot water or a chemical sanitizing solution. To be effective, cleaning and sanitizing must be two-step process. Surfaces must first be cleaned and rinsed before being sanitized. There are many cleaning products or agents and a variety of equipment in the market. Choose the best for your workplace and follow instructions in the label.
Here are some points to support your workplace training:
1. Clean in a logical order.
2. Different cleaning tasks require different methods. Getting things wrong can cause damage to surface, harm to yourself, and spread bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your skin or eyes or breathing in the fumes can cause a serious illness.
4. Mixing one agent with another can be very dangerous. A chemical reaction can be set up, or in some cases, produce poisonous fumes.
Ware washing
Ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. Manual ware washing uses a three-compartment sink and is used primarily for pots and pans. It may be used for dishes and flatware in small operations.
Mechanical ware washing requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. In large operations, heavy-duty pot and pan washing machines have been designed to remove cooked-on food.
Manual Dishwashing Procedure
1. Scrape and pre-rinse. The purpose of this step is to keep the wash water cleaner longer.
2. Wash. Use warm water at 1100 F to 1200 F and a good detergent. Scrub well with a brush to remove all traces of leftover and grease.
3. Rinse. Use clean warm water to rinse off detergent. Change the water frequently, or use running water with an overflow.
4. Sanitize. Place utensils in rack and immerse in hot water at 1700 F for thirty seconds. (A gas or electric heating element is needed to hold water at this temperature.)
5. Drain and air-dry. Do not towel-dry. This may contaminate utensils.
Mechanical Dishwashing The steps in washing dishes by machine are the same as in the manual methods. Except that the machine does the washing, rinsing, and sanitizing.
Procedure
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800 F for machine that sanitizes by heat and at 1400 F for machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food – contact surfaces.
PERFORMANCE TASK 1 - https://www.youtube.com/watch?v=6PSOQwBLd1k
Clean and sanitize tools and equipment by performing the given activity.
You will be asked to clean and sanitize the tools and equipment in the food laboratory.
Follow the procedures properly in performing the task. Your performance will be rated using the scoring rubric below:
After knowing the needed tools and equipment needed in
the preparation of egg dishes and on how to clean and sanitize them
after each use, the next consideration is to know what makes up an
egg and appreciate other things about egg.
BEGINNING ACTIVITY: EGG ANATOMY EXPLORATION
DIRECTION: The teacher will provide pictures different parts of the egg, the students will be ask to put them together to create the whole structure of the egg.
TOPIC 2: PHYSICAL STRUCTURE AND COMPOSITION OF AN EGG
Physical Structure Of An EGG
We
normally distinguish 3
parts of an egg, the
shell, the egg white, and
the egg yolk, but a
closer scrutiny reveals a
much more detailed
structure of an egg.
Structure
1. Shell. The
egg‘s outer covering, the
shell, accounts for about
9 to 12 % of its total
weight depending on
egg size. The shell is the
egg‘s first line of
defense against
bacterial contamination. The shell is produced by the shell gland (uterus) of the oviduct, and
has an outer coating, the bloom or cuticle. The cuticle somewhat
seals the pores and is useful in reducing moisture losses and in
preventing bacterial penetration of the egg shell.
2. Air cell. This is the empty space between the white and shell at the
large end of the egg which is barely existent in newly laid egg. When
an egg is first laid, it is warm. As it cools, the contents contract and
the inner shell membrane separate from the outer shell membrane
to form the air cell.
3. Albumen/Egg white. Albumen, also called egg white, accounts for
most of an egg‘s liquid weight, about 67%. This is produced by the
oviduct and consists of four alternating layers of thick and thin
consistencies. From the yolk outward, they are designated as the
inner thick or chalaziferous white, the inner thin white, the outer
thick white and the outer thin white. The outer thin white is a narrow
fluid layer next to the shell membrane. The outer thick white is a gel
that forms the center of the albumen. The inner thin white is a fluid
layer located next to the yolk. The inner thick white (chalasiferous
layer) is a dense, matted, fibrous capsule terminates on each end in
the chalazae, which are twisted in opposite directions and serve to
keep the yolk centered.
4. Chalaza. This is the ropey strands of egg white at both sides of the
egg, which anchor the yolk in place in the center of the thick white.
They are sometimes mistaken for egg imperfections or beginning
embryos, which of course they are not. The twist in the chalaza is
meant to keep the germinal disc always on top whichever way the
egg may turn. The more prominent the chalazae the fresher is the
egg.
5. Germinal Disc. This is the entrance of the latebra, the channel
leading to the center of the yolk. The germinal disc is barely
noticeable as a slight depression on the surface of the yolk. When
the egg is fertilized, sperm enter by way of the germinal disc, travel
to the center and a chick embryo starts to form. Since table eggs are
not fertilized, this is not as easy to recognize as when the egg is
fertilized.
6. Membrane- There are two kinds of membranes, one just under the
shell and the other covering the yolk. These are the shell membrane
and the vitelline membrane. Just inside the shell are two shell
membranes, inner and outer. The air cell formed due to the
contraction of egg as it cools, is found between the two layers of this
shell membrane. The outer membrane sticks to the shell while the
inner membrane sticks to the albumen. During storage, the egg
losses water by evaporation, causing the air cell to enlarge. The
vitelline membrane is the covering that protects the yolk from
breaking. The vitelline membrane is weakest at the germinal disc
and tends to become more fragile as the egg age.
7. Yolk. The yolk or the yellow to yellow- orange portion makes up about
33% of the liquid weight of the egg. The egg yolk is formed in the ovary.
On the surface of the yolk, there is a small white spot about 2 mm in
diameter. This is the germinal disc and it is present even if the egg is
infertile. In infertile eggs, the germinal disc contains the genetic material
from the hen only but when fertilized, it contains the zygote that will
eventually develop into a chick. The yolk material serves as a food
source for embryonic development. It contains all the fat in the egg and a
little less than half of the protein. The main protein in the egg yolk is
vitelline, a lipoprotein. It also contains phosvitin which is high in
phosphorus and has antioxidant properties, and livetin which is high in
sulfur.
QUIZ NO 2: MULTIPLE CHOICE
DIRECTION: Choose the letter of the correct answer.
1. While cracking the egg, you notice a small white spot on your yolk. What part of the egg does this spot indicate?
a. Thin albumen b. Chalaza c. Germinal Disc d. Inner shell membrane
2. You're whipping egg whites to create a fluffy meringue for a dessert. Which part of the egg contributes to a foam-like texture when whipped?
a. Air cell b.Thick Albumen c.Vitelline Membranes c. Outer Shell Membranes
3. You've separated an egg and notice a transparent layer adhering to the shell's interior. What part of the egg is this?
a. Thin albumen b. Yolk c. Inner Shell Membrane d. Air cell
4. You've open an egg in the air cell part and notice a white layer covering the entire egg. What part of the egg is this?
a. Thin albumen b. Outer Shell Membrane c. Vitelline membrane d. yolk
5. You're preparing custard and want to ensure a smooth texture. What part of the egg plays a significant role in thickening and emulsifying?
a. Thick albumen b. Yolk c. Inner Shell Membrane d. Air cell
6. You've cracked an egg and see two twisted structures attached to the yolk. What are these structures called?
a. vitelline membranes b. Chalaza c. Germinal disc d. Thin albumen
7. While examining an egg, you notice a small pocket of air between the shell and the egg white. What is this pocket called?
a. Thick albumen b. Air Cell c. Chalaza d. Yolk
8. When you crack an egg, the clear, watery potion immediately surrounding the egg yolk is known as________
a. Chalaza b. Thin Albumen c. Outer Shell Membrane d. Air cell
9. You've cracked an egg and notice a thin, transparent layer that separates the egg yolk from the egg white. What is this layer called?
a. Chalaza b. Vitelline Albumen c. Outer Shell Membrane d. Thin albumen
10. This is the outer layer of the egg. It protects the egg from contamination and bacteria. What part of an egg is this?
a. Air cell b. Shell c. Yolk d. Chalaza
Composition of an Egg
Nutritive Value of Egg
Egg is indeed one of nature‘s complete food. It contains high quality
protein with all the essential amino acids, all of the vitamins except vitamin C,
and many minerals. Egg products are particularly good for fortifying food low
in protein quality. Except for mother‘s milk, eggs provide the best protein
naturally available. Egg protein is often used as a reference standard for
biological values of their proteins.
Egg Nutrient Chart
Nutrient
Content of a Large Egg
QUIZ # 3- Fill the missing composition of an egg
Direction: Complete the table below
Egg quality
Egg quality has two general components: shell quality (exterior
quality) and interior egg quality. Interior egg quality has direct bearing on the
functional properties of eggs while shell quality has direct influence on
microbiological quality.
Egg Grading. Grading is a form of quality control used to classify eggs
for exterior and interior quality. In the Philippines, the grade
designations are A, B, C, and D.
Egg Size. Several factors influence the size of the egg: breed, age of
hen, weight, feed and environmental factors. Native chickens have
much smaller eggs than commercial breeds. Some commercial breeds
have bigger eggs than others. Of the same breed, new layers tend to
have smaller eggs compared to older hens. Pullets that are
significantly underweight at sexual maturity will also produce small
eggs. Better fed hens lay larger eggs than underfed ones. The
environmental factors that lead to smaller eggs are heat, stress and
overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium, Small
and Peewee. Medium, Large, and Extra Large are the sizes commonly
available.
PERFORMANCE TASK 2: DRAW and LABEL THE PARTS OF AN EGG. (15 Points)
Your output will be rated through the following rubrics.
Learning Outcome 2- Prepare and Cook Egg Dishes
At the end of the lesson, you are expected to:
1. identify and prepare ingredients according to standard recipes;
2. identify the market forms of eggs;
3. explain the uses of eggs in culinary; and
4. cook egg dishes with appropriate taste and seasoned in
accordance with the prescribed standard
Market Forms of Egg
There are three market forms of eggs namely: fresh, dried (whole,
egg whites/egg yolks), and frozen (whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs may be purchased individually, by dozen
or in trays of 36 pieces.
2. Frozen Eggs – are made of high quality fresh eggs. They come in
the form of whole eggs with extra yolks and whites. Frozen eggs
are pasteurized and must be thawed before use.
3. Dried Eggs – are seldom used. Their whites are used for preparing
meringue. Dried eggs are used primarily as ingredients in food
industry. They are not commonly sold directly to consumers.
QUIZ # 4- MULTIPLE CHOICE
Eggs are also sold in several processed forms: bulk or fluid
whole eggs (which sometimes includes a percentage of extra yolks to obtain
a specific blend), egg whites, and egg yolks. Pasteurized eggs are used in
preparations such as salad dressings, eggnog, or desserts, where the
traditional recipe may have indicated that the eggs should be raw. These
products generally are available in liquid or frozen form. Frozen egg products
on the other hand are used as ingredients by food processors. Products
containing egg yolk usually have salt, sugar or corn syrup added to prevent
gelation or increased viscosity during freezing. They are packed in 30-
lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.
Dried powdered eggs are also sold and may be useful for some
baked goods or in certain circumstances. For food service use, they are
generally sold in 6-oz. pouches, and 3-lB.and 25-lB.poly packs.
Egg substitutes may be entirely egg-free or may be produced
from egg whites, with dairy or vegetable products substituted by yolks. These
substitutes are important for people with reduced-cholesterol diet
requirement.
Direction: Choose the letter of the correct answer.
1. You're at a grocery store, and you see cartons of eggs that are stored in the refrigerated section and labeled as "Farm Fresh". What market form does this represent?
a. Fresh Eggs b. Frozen Eggs c. Dried Eggs d. Egg substitute
2. You're exploring the frozen food aisle, and you come across packages of eggs that are stored in the freezer. These eggs are typically used for baking and cooking. What market form do these eggs belong to?
a. Fresh Eggs b. Frozen Eggs c. Dried Eggs d. Egg substitute
3. You're a baker, and you're shopping for a powdered egg product to use in your recipes. Which market form of eggs should you be looking for?
a. Fresh Eggs b. Frozen Eggs c. Dried Eggs d. Egg substitute
4.n You're a vegan, and you're searching for a product that can mimic the texture and properties of real eggs in your plant-based recipes. What market form of eggs would suit your needs?
a. Fresh Eggs b. Frozen Eggs c. Dried Eggs d. Egg substitute
5. You're planning to make a homemade Caesar salad dressing for family gathering. The recipe calls for a raw eggs, but you're concerned about potential health risks. In this situation, which choice would be the most appropriate regarding eggs?
a. use regular raw eggs, as they're traditional in the recipe
b. Use pasteurized eggs to reduce the risk of foodborne illness
c. skip the eggs altogether and look for an egg-free dressing recipe
d. serve a different type of salad that doesn't eggs.
Uses of Eggs in culinary
Egg is cooked in many ways. It can be the main protein dish; it
can be a main or accessory ingredient in dishes from appetizers to desserts.
It can be cooked by dry heat, moist heat, with or without oil, as simply or as
elaborately as one‘s inclination for the moment. Indeed it can be eaten
anywhere.
Effect of Heat on Eggs
1. Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.
* Beyond this temperature, over coagulation occurs and
water is squeezed out causing shrinkage resulting in a
tough product.
2. Formation of greenish discoloration at the interface of the yolk and
white when egg is overcooked Due to the reaction between the iron in the yolk and the
hydrogen sulfide liberated from the sulfur containing ferrous
sulfide.
* Reaction is favored by
- High cooking temperature
- Prolonged cooking
* Reaction is prevented by immediate cooling of the egg (e.g.
immersing in cold water) after cooking
Uses of Egg
1. Cooked and served ―as is‖, e.g.
in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15
minutes simmering)
poached – cooked in simmering water; addition of salt and vinegar
hastens coagulation
fried – keep low to moderate temperature
scrambled – addition of sugar delays coagulation; addition of liquids
and acids decreases coagulation point
omelet
2. Eggs as emulsifier
Lecithin and lysolecithin are responsible for the remarkable ability of
egg yolk to act as an emulsifying agent; both are phosphoproteins
containing polar and non-polar ends such that the polar end holds
water while the non-polar end holds the fat, thus, prevent oil droplets in
suspension from coalescing.
3. As binding, thickening agent, and gelling agents
- Eggs are useful as binding, thickening and gelling agents because they contain proteins that are easily denatured by heat
- Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
- Addition of sugar, raises coagulation temperature producing softer, weaker gel
- Softer gel is produced with the addition of scalded milk and acid
- In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can produce a porous custard
- Soft custards are produced by constant stirring.
4. As foam
When egg is beaten albumen is denatured, air is incorporated as white
is stretched into thin films
With continued beating, the air cells are subdivided and volume is
increased
Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are formed. The egg proteins collect at the air/liquid interface of the air bubble and undergo surface denaturation.
- If whole eggs or only egg yolks are used, the color becomes pale yellow with continued beating; volume is increased (but not as much as when only whites are used); no surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce and foam breaks.
- The same changes occur when the foam is allowed to stand too long. - Maximum stability is reached at soft stage while maximum volume attained is at stiff stage
Stages in foam formation
- A. frothy – large air bubbles that flow easily
- B. soft foam – air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed when beater is lifted
- C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy
- D. dry – moistness and glossiness disappear; specks of egg
white are seen
Factors to be considered in foam formation (leavening agent)
- a. Beating time and temperature: as the time of beating increases, both volume and stability of the foam increases initially, then, decreases; white can be beaten/whipped more readily at room temperature than at refrigerator temperature – refrigerated eggs are more viscous, thus, hard to beat/whip.
- b. Eggs beaten at room temperature whip better resulting in bigger volume and finer texture.
- c. Whole eggs or egg yolk require more beating to produce a good foam
- d. Stored eggs foam faster but produce smaller volume than fresh eggs.
- e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when added too early, delay foam formation (reduced volume) thus, increases the time necessary for beating
- f. Sugar also increases the stability of foams but delays foams formation (reduced volume), thus, it should be added after foaming has started and soft peaks are formed; sugar retards the denaturation of egg white
- g. Addition of soda increases stability and volume
- h. Addition of salt lowers quality of the foam
- i. Type of egg: duck eggs do not foam well because they lack ovumucin
- j. Dilution of egg white by water produces bigger volume but lesser foam; this produces more tender cakes, but in meringues, syneresis occurs.
Applications of foam in cookery
A. as leavening :
e.g. in angel cake, sponge cake, chiffon
cakes
B. as meringue :
- e.g. (a) soft meringue for topping of cream, chocolate, or lemon pie, requires a proportion of two tablespoons sugar per egg white
- (b) hard meringue for confections, base of fruit pies or Sans Rival Cake, requires a proportion of ¼ cup sugar per egg white
C. structural and textural agent – tenderness and fluffiness to
products, e.g. fluffy or foamy, soufflé, divinity, foam cakes,
popovers
5. As coloring and flavoring agent
Quiz no 5: Multiple choice
Direction: Choose the letter of the correct answer.
1. Your'e in a hurry and want a quick and nutritious breakfast. You decide to make eggs but are concerned about the potential for foodborne illnesses. What is the safest way to prepare your eggs?
a. Sunny-side up b.Soft-boiled c. Scrambled d. poached
2. You're making homemade mayonnaise from scratch. You want it to be rich and creamy. Which part of an egg is essential for achieving this texture?
a. Egg Whites b. Egg yolks c. Whole egg d. Egg shell
3. You're baking souffles for a special occasion, and you want it to rise perfectly. What is the key factor in achieving a light and airy souffle?
a. Using cold eggs b. Overbeating the egg whites
c. separating eggyolks and whites d. adding extra sugar
4. You're trying to make a vegetarian omelet, but you don't want it to fall apart when you flip it in the pan. What's the best methopd to ensure the omelet stays intact?
a. use only egg whites b. add a splash of milk
c. Beat the eggs vigorously d. cook it low and slow
5. You're a pastry chef preparing a delicate souffle, and you want to create a light and airy texture. What function of eggs is crucial for achieving this outcome?
a. emuilsification b. Binding c. Thickening d. Foaming
Egg Products
- 1. Balut from duck eggs
- 2. Pidan eggs
- 3. Century eggs
- 4. Pickled eggs
PERFORMANCE TASK 3:
Directions: Given the different recipes in preparing and cooking egg dishes,
perform the suggested activities below.
Your product and performance will be
evaluated using the given rubric after each activity.
Hard – Cooked Eggs
Makes 10 servings
Tools/Equipment Needed:
Gas
range
Saucepan
Ladle
Ingredients Needed:
20 Eggs
Cold water
Procedure:
1. Prepare tools, equipment and food items.
2. Place the eggs in a pot. Fill the pot with enough cold water to cover the
eggs by 2in/5in.
3. Bring the water to a boil and immediately lower the temperature to a
simmer. Begin timing the cooking at this point.
4. Cook small eggs for 12 minutes, medium eggs for 13 minutes, large
eggs for 14 to 15 minutes, and extra-large eggs for 15 minutes.
5. Drain immediately and cool under cold running water to stop cooking.
6. Peel as soon as possible by cracking the shell starting from the large
end. For easier peeling, peel while still warm, and hold under running
water to help loosen the shell.
7. Serve the eggs or refrigerate until needed.
Coddled Eggs. Put cold eggs into already simmering water and simmer for
30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer
for 3 to 4 minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering water and
simmer for 5 to 7 minutes.
Poached Eggs
Poached eggs can be prepared in advance and held safely throughout
a typical service period to make the workload easier during service. Slightly
under poach the eggs, shock them in ice water to arrest the cooking process,
trim them, and hold them in cold water. At the time of service, reheat the eggs
in simmering water.
Eggs are most often poached in water, though other liquids, such as
red wine, stock, or cream, can also be used. Add vinegar and salt to the water
to encourage the egg protein to set faster. Otherwise, the egg whites can
spread too much before they coagulate.
Standard Qualities of Poached Eggs and Cooked Eggs in the Shell
1. Bright, shiny appearance
2. Compact, round shore, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks
Poached Eggs
Makes 10 servings
Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed:
1 gal/3.84L water
1tbsp/15g salt
1 floz. /30ml distilled
white vinegar
20 eggs
Procedure:
A good-cooked poached egg has a compact, glossy, tender white, and
unbroken, thickened yolk
Critical factors:
quality of the egg
temperature
amount of liquid
the way the egg is put in the pan
Fried Eggs- Fried Eggs
Fried eggs call for perfectly fresh eggs, the correct heat level, an
appropriate amount of cooking fat, and a deft hand. Fried eggs may be
served sunny side up (not turned) or over (turned once). Fried eggs may
be basted with fat as they fry. Using very fresh eggs is the only way to
ensure a rich flavor and good appearance of the finished dish.
Standard Qualities of Fried Eggs
1. White should be shiny, uniformly set, and tender, not browned,
blistered or crisp at edges.
2. Yolk should be set properly according to desired doneness. Sunny
side-up yolks should be yellow and well rounded. In other styles, the
yolk is covered with a thin layer of coagulated white.
3. Relatively compact, standing high. Not spread out and thin. \
4. A fried egg should have a yolk covered with a thin film of coagulated
egg white and still remain slightly fluid.
5. The egg white should be opaque, firm and tender, not chewy, crisp or
brown.
6. A perfectly fried egg is a glory to behold – crispy edges and a wobbly,
pinkish yolk.
7. It will provide a fried egg with a slightly crispy, frilly edge; the white will
be set and the yolk soft and runny
Types of Fried Eggs
1. Sunny side up - Cook slowly without flipping until white is
completely set but yolk is still soft and yellow.
Heat must be low or bottom will toughen or burn
before top is completely set.
2. Basted -
Do not flip. Add a few drops of water to pan
and cover to steam cook the top. A thin film
of coagulated white will cover the yolk which
should remain liquid.
4. Over medium -
Fry and flip over. Cook until the yolk is partially
set.
5. Over hard - Fry and flip over. Cook until the yolk is completely
set.
Fried Eggs
Tools/Equipment Needed:
Sauté pan (preferably non-stick)
Dish,
turner
Ingredients Needed:
Fresh egg
Oil or clarified or whole butter, as needed for frying
Salt, as needed
Ground black pepper, as needed
Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the sauté pan and set it to a moderate heat. Too
much fat will make the eggs greasy. Less fat will cause them to stick,
unless a pan with the nonstick coating is used.
4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the
eggs with the fat as they cook.
6. Season the eggs with salt and pepper and serve at once.
Eggs over Easy, Medium or Hard: turn the eggs over near the end of their
cooking time with a spatula and cook them on the other side until done as
desired, 20 to 30 seconds for over easy, 1 minute for over medium, 2
minutes for over hard.
Desirable Qualities of Fried Eggs
glossy
moist
tender
Common pitfalls:
eggs brown and crisp
eggs white blistered
eggs odd-shaped
eggs sticking
Preparing and Cooking Egg Dishes
Scrambled Eggs
Scrambled eggs can be made in two ways: the eggs can be stirred
constantly over low heat for a soft delicate curd and a creamy texture, or
stirred less frequently as they cook for a larger curd and a firm texture.
Whether prepared to order or to serve on a buffet line, scrambled eggs
must be served hot, fresh and moist.
Choose eggs that are fresh, with intact shells. Adding a small amount
of water or stock (about 2tsp/10ml per egg) to the beaten eggs will make
them puffier as the water turns to steam. Milk or cream may be used to
enrich the eggs. Scrambled eggs can be seasoned with salt and pepper,
and/or flavored or garnished with fresh herbs, cheese, sautéed vegetables,
smoked fish, or truffles.
Eggs can be scrambled in a sauté pan or on a griddle. Nonstick
surfaces make it easy to prepare scrambled eggs with a minimum amount
of added fat. Pans used for eggs should be reserved for that use only, if
possible. A table fork, wooden spoon, or spatula is needed for stirring the
eggs in cooking.
Do not overcook scrambled eggs or hold them too long. Overcooked
eggs are tough and watery and will turn green in steam table. Scrambled
eggs should be soft and moist.
For flavor variations, the following ingredients may be added to
scrambled eggs before serving.
Chopped parsley or other herbs
Grated cheese
Diced ham
Crumbled bacon
Sautéed diced onions and green bell pepper
Diced smoked salmon
Sliced cooked breakfast sausage
A good scrambled egg must not be tough nor burned but completely
coagulated
PERFORMANCE TASK
Directions: Given the different recipes in preparing and cooking egg dishes,
perform each of the activity and you will be evaluated using a rubric.
SCRAMBLED EGGS
Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended.
Season with salt and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium
heat and add butter or oil, tilting the pan to coat the entire surface. The
pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or
wooden spoon until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.
Omelets
The rolled, or French-style, omelets start out like scrambled eggs, but
when the eggs start to set, they are rolled over. A folded or American style,
omelet is prepared in much the same manner, though it is often cooked on a
griddle rather than in a pan, and instead of being rolled, the American omelet
is folded in half. There are two other styles of omelets, both based upon a
beaten mixture of eggs, cooked either over direct heat or in an oven.
Choose eggs that are fresh, with intact shells. As with scrambled eggs,
the ability of the egg to hold its shape is irrelevant, but fresh eggs are
preferable. Omelets can be seasoned with salt, pepper, and herbs. Clarified
butter or oil is the most common cooking fat.
Omelets may be filled or garnished with cheese, sautéed vegetables or
potatoes, meats, and smoked fish, among other things. These fillings and
garnishes are incorporated at the appropriate point to be certain they are fully
cooked and hot when the eggs have been cooked. Grated or crumbled
cheeses will melt sufficiently from the heat of the eggs, and are often added
just before an omelet is rolled or folded.
Two Factors for Making Quality Omelets
1. High Heat. - This is an opposite to the basic principle of low temperature egg
cookery. The omelet cooks so fast that its internal temperature never has
time to get too high.
2. A conditioned omelet pan. - The pan must have sloping sides and be of the right size so the omelet
can be shaped properly. It must be well seasoned or conditioned to avoid
sticking.
Plain Rolled Omelet
Tools/Equipment Needed:
Small bowls
Sauté pan
Fork
Ingredients Needed:
30 eggs
1tbsp/15g salt
1tsp/2g ground pepper
5fl oz. /150 ml water, stock, milk, or cream (optional)
2 ½ fl.oz. /175 ml, as needed clarified butter or oil
Procedure
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and season with salt and pepper.
Add the liquid, if using.
3. Heat a nonstick omelet pan over high heat and add the butter or oil,
tilting the pan to coat the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with the back
of the fork or wooden spoon.
5. Move the pan and the utensil at the same time until the egg mixture
has coagulated slightly. Smooth the eggs into an even layer.
6. Let the egg mixture finish cooking without stirring.
7. Tilt the pan and slide a fork or a spoon around the lip of the pan,
under the omelet, to be sure it is not sticking. Slide the omelet to the
front of the pan and use a fork or a wooden spoon to fold it inside to
the center.
8. Turn the pan upside down, rolling the omelet onto the plate. The
finished omelet should be oval shaped.
Notes:
Options for filling an omelet: A pre-cooked filling may be added to the
eggs after they have been smoothed into an even layer and before the omelet
is rolled. Alternatively, the rolled omelet can be slit open at the top, and a precooked filling can be spooned into the pocket.
To give the omelet, additional sheen, rub the surface lightly with butter.
A perfect omelet is fluffy, moist and tender, soft in the center, yellow in
color with no brown at all or just a hint of it, oval in shape, and all in one
continuous piece
Ham and Cheese Frittata
Tools/Equipment Needed:
Skillet/Non-stick pan
Knife
Non-stick turner
Fork or wire whisk
Small bowl
Chopping board
Ingredients:
1 cup diced cooked ham
½ cup sliced tomato
1pc white onion (cut into ring)
½ cup stripped sweet bell pepper
10pcs lightly beaten egg
¼ tsp ground black pepper
¼ cup shredded cheddar cheese
¼ cup evaporated milk
¼ tsp iodized salt
Procedure
1. In a skillet coated non-stick turner, put little oil, sauté the ham, onion,
tomato, red bell pepper and season to taste.
2. In a bowl, combine the egg and milk, salt, black pepper and pour over
ham mixture. Let eggs set on the bottom, then lift the edges to allow
any uncooked egg to flow underneath. Cover and cook until the eggs are set for about 3 minutes. Sprinkle with cheese and cut into wedges
to serve.
Baked Eggs
Baked eggs are also quick and easy to prepare.
1. Place a little butter in a custard cup. Put the cup in 1750C (3500
F) oven
until the butter melts.
2. Break an egg into the cup, and sprinkle with salt and pepper, then top
the egg with a little milk.
3. Bake 15 to 20 minutes or until the egg white is set.
Learning Outcome 3 Present Egg Dishes
Part of serving food is presentation. It should appeal to your mouth,
nose, and eyes. You don‘t have to be a trained chef to learn the basics of
plating, which is the art of presenting food in an attractive way.
Seven Simple Ways to Present Food like a Chef
1. Set the table properly. Your day to-day meals might be free-for all, but if you‘ve got guests
coming over, it‘s nice to have the
knives and forks in the right
places.
2. Choose your plates wisely. Make
sure your serving plates are big
enough to let each food item
stand out, but small enough that
the portions don‘t look tiny.
3. Read the clock! A fool proof way
to arrange food on a plate is to
place the carbohydrate (rice,
pasta, bread, etc.) at ―11
o‘clock,‖ the vegetables at ―2
o‘clock,‖ and the protein at ―6
o‘clock‖ from the diner‘s point of
view. This will also help you
portion correctly, if you
remember that vegetables
should cover about half of the
plate, starch one fourth, and
protein one fourth.
4. Just like with centerpieces, it‘s
good to have a little bit of height,
but don‘t overdo it or your guests
won‘t know how to proceed! If
you have a mound of mashed
potatoes (mid-height), you may
want to lean your pork chop
against it so that it is standing up
(high), with a row of snow peas
(low) in front. Or, top some rice
(low) with sliced grilled chicken
(cut into a few diagonal slices,
and fan them out) (mid-height)
and cross asparagus over top of
it (high).
5. Be odd. Don‘t be strange, but
things generally look more
interesting when they‘re in sets
of odd numbers, rather than even
numbers.
6. Play with color and texture. Even
if you‘re just serving Tomato
Soup and Grilled Cheese
Sandwiches, a green paper
napkin can make this simple
meal look really special!
7. Play with Height. This Chicken
Stir-fry with Broccoli looks more
interesting because of the high
mound of rice sitting next to it.
Different Techniques in Presenting Egg Dishes Attractively
Occupational Health and Safety (OHS)
Occupational Health and Safety (OHS) is a cross-disciplinary area
concerned with protecting the safety, health and welfare of people engaged in
work or employment. Knowing OHS is essential to minimize the hazards and
risks not only to students, trainers and other people within the training
institution but also to others who will be affected.
Good OHS Practice
1. Disaster Plan - there should be plan in place to deal with any
emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and
equipped to ensure that there is minimum risk to archive material or
staff. It should be kept free of food and drinks, harmful contaminants,
pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
Certain microscopic organisms, such as bacteria, are able to invade
the human body and cause illness and sometimes death. Because
contaminated foods are the major sources of organisms transmitted to
people, it is essential that food production must have a clear understanding of
food microbiology and the conditions involve in it.
What is food borne illness? Food borne infection? Food borne intoxication?
- Food-borne illness is a disease that is carried and transmitted to people by food.
- Food-borne infection is a disease that results from eating food containing harmful micro-organism.
- Food-borne intoxication is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.
The common causes of outbreaks of food borne illness are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene
practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked food through improperly cleaned
equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.
Aside from food safety we should also be aware of the different
hazards in our workplace such as kitchen hazards, electrical hazards and
others. To avoid or control these kind of hazards the following should be
observed:
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment
provided for your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep
fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces.
Clean vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot
surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease cutting solutions.
10.Do not work closely to hot fryers when the floor is wet.
11.Do not spill water or ice into hot oil as this may cause a flare-up.
12.Do not overfill or pour excessive amount of frozen fries into deep fryer
at one time.
13.Overfilling causes excessive splashing and bubbling over of hot oil.
14.Do not pour excess ice from fry packages into the fryer.
15.Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16.Do not move or strain hot oil containers; wait until the oil is cool!
17.Extinguish hot oil/grease fires by using a class K fire extinguisher.
Here are some tips on how to handle eggs:
Purchasing: Do not buy dirty, cracked, or outdated eggs.
Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.
Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.
Learning Outcome 4 Store Egg Dishes
Storage is done to maintain the quality of food, prolong the shelf-life,
maintain an adequate supply of food and ensure its safety for consumption.
Proper storage of food is very crucial in keeping food safe because the
manner and temperature of storage will affect the food‘s susceptibility to
bacterial growth, other contaminants and infestation. Storing food will not
improve its quality, it will only delay the rate of deterioration, and thus the
proper period of storage should also be observed.
Eggs should be stored properly to prevent increase in alkalinity and
bacterial growth. They should be stored in an oval, dry place to retard
deterioration, as enzymatic activity is greater at room temperature.
Keeping eggs as fresh as possible depends on the care taken by the
farmer, wholesaler, and grocer to refrigerate them at all times. After you have
chosen your eggs by size, grade, freshness, and type, proper storage will
help maintain their quality.
Kind of Storage
- Cold Storage (refrigerated storage, deep chilling, freezer storage)
keeping potentially hazardous foods cold enough to prevent bacteria
from growing.
The temperature of the freezer compartment must be at 0°F
or less, and the eggs should be stored in an area of the
freezer where there is the least amount of temperature
fluctuation.
- Dry Storage should be dry, cool, well-ventilated, free from insects and rodents, clean and orderly. In the absence of refrigerators, eggs may be stored at room temperature for about seven days. Left-over egg yolks and egg whites should be kept in containers that will prevent drying.
Tips for Storing Raw and Cooked Eggs:
- Put eggs in the refrigerator as soon as possible after purchase.
- Keep them in their covered carton (large end up) to preserve moisture and assure darkness. Do not put them in the egg box at the door of the refrigerator.
- Keep eggs away from strong odors. These can be absorbed through the shells, which are porous.
- Whole eggs can be beaten slightly and placed in a container with a tight seal and stored in the freezer for up to one year.
- Egg whites also can be stored for up to a year in a tightly sealed container in the freezer.
- When storing egg yolks in the freezer, a small amount of sugar or salt should be added to prevent the yolks from becoming too thick and gelatinous over time.
- Add a pinch of salt per yolk if the yolks will be used for savory dishes, or add about a ¼ teaspoon of sugar per yolk if the yolks will be used for sweet dishes.
- Do not wash eggs before storing them. This destroys the mineral-oil film that coats the shells and helps keep them fresh.
- Dip the eggs in oil to cover the pores and to delay its deteriorative changes, reduce mold penetration and retard spoilage.
- Do not keep eggs longer than 2 weeks in the refrigerator.
- Left-over raw yolks can be refrigerated for several days when covered with water, milk, or oil. Two yolks can be used in place of 1 whole egg in a recipe.
- Left-over raw whites can be stored in a tightly covered plastic or glass container in the refrigerator for several days or as long as they do not have any odor. They can also be frozen, although when thawed the white is thinner. However, you can use them successfully in recipes calling for egg whites.
Recommended Storage Time for Eggs
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