KAALAMAN

  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