1 CERTIFICATE EVEL - PASTRY

EGGS

EGGS

The yolk is high in fat and Grades for eggs

protein, and contains iron and
several vitamins. Its color In United States Grade AA, A, and B. The
ranges from light to dark grade is determined by the interior
Market Formsyellow, dependent on the diet Dried
quality eggs-
of the The
egg and thefollowing egg
appearance
Advantageofofthe using prepared egg products
chicken. products are available
and condition of the egg shell. dried.
Frozen eggs- The white iseggs
frozen primarily
Enhance
are usually
shelf life
Dried eggs are sometimes used
made albumin
from highprotein,
quality which eggs
fresh is clear Alsoineggs
theare
bake shop.
graded The
by size. whites
Large egg is
and are andexcellent
solublefor whenuse
Easyrow in
tobaking.
but white
store are frequently
considered used
as a 70g and for making
smallest is 45g
They are pasteurized
Leavening- (heat
beaten
and firm when coagulated. eggs treated Theto meringue
weight. Flavorpowders. Dried eggs
kill bacteria
incorporatethat
white alsowith might cause
Availability
air insulfur.
contain disease
tiny cells, or are incorporated in baked
or spoilage).
bubbles.
TheInTo a thaw,
batter
shell place
thisthe
is not them
trapped
perfect goods
Market Nutritional
Forms value
in two ways,
unopened in the Get
refrigerator benefits
and for
hold 1. By reconstituting them with water to make
airpackage.
expends when It is not
heatedonlyand fragile
aids Color-
Fresh yolks impart
eggs or shellaeggs.
yellow
for two days,price variations
orporous,
place init aallowing
defrosting
in but also
leaving. liquid eggs.
color to dough and better. Also
tank containing running
odors and flavorTotocontrol water
be at 10c
15c forabsorbed
about 06by
Shortening hours.
action- Don’t
the egg andthe fat in whenFrozen
2. By mixing them
eggs
bakedwithdough, eggs
the dry brown and
ingredients
deforest at bacteria
room temperature easily andtocontribute to crust
yolk act as athe
allowing shortening.
egg to lose Thisorisin
an adding the extra
Dried the liquid
eggs/ eggsportion
powderof the
warm water.
important Stir
moisturefunctionwell before
even if in unbroken. using.The
products formula.color.
It`s available
egg
that frozen;
areshell
low is
in made whole
other from
fats. eggs,calcium
whole carbonate.
eggs with extra yolk, whites, Fresh eggs
Maintaining quality
yolks. Frozen
Moisture-yolks eggscontain
are moistly a small Proper storage is essential for
amount of sugar to keep
water, this moisture must be the
components maintaining egg quality. Eggs keep for
calculatedfromas partseparating
of the total while
weeks when held at 02c but lose quality
frozen.
liquid in formula. If yolk are quickly when held at room temperature.
substituted for whole eggs or dried Store eggs away from other foods that
eggs are used adjust the liquid in might pass on undesirable flavors or
the formula to allow for the odors. Eggs are graded by its quality and
different moisture content of 1st quality known as AA.
these products.
SRILANKA INSTITUTE OF TOURISM & HOTEL MANAGEMENT
Pasteurized eggs and sanitation
In recent years, cases of salmonella