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    Cookery 10 Q1 W2

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    Gwyneth Joy Casiquin
    The document discusses different market forms of eggs including fresh, frozen, and dried eggs. It also outlines various uses of eggs in cooking such as being cooked on their own, used as an emulsifier, and as a binding, thickening, or gelling agent. Finally, the document provides examples of egg dishes and explains how eggs can be considered functional or designer foods due to their nutritional benefits.

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    Cookery 10 Q1 W2

    Uploaded by

    Gwyneth Joy Casiquin
    53 views25 pages
    The document discusses different market forms of eggs including fresh, frozen, and dried eggs. It also outlines various uses of eggs in cooking such as being cooked on their own, used as an emulsifier, and as a binding, thickening, or gelling agent. Finally, the document provides examples of egg dishes and explains how eggs can be considered functional or designer foods due to their nutritional benefits.

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    Cookery-10-Q1-W2

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    The document discusses different market forms of eggs including fresh, frozen, and dried eggs. It also outlines various uses of eggs in cooking such as being cooked on their own, used as an emulsifier, and as a binding, thickening, or gelling agent. Finally, the document provides examples of egg dishes and explains how eggs can be considered functional or designer foods due to their nutritional benefits.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    53 views25 pages

    Cookery 10 Q1 W2

    Uploaded by

    Gwyneth Joy Casiquin
    The document discusses different market forms of eggs including fresh, frozen, and dried eggs. It also outlines various uses of eggs in cooking such as being cooked on their own, used as an emulsifier, and as a binding, thickening, or gelling agent. Finally, the document provides examples of egg dishes and explains how eggs can be considered functional or designer foods due to their nutritional benefits.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 25

    Cookery 10

    Objectives:
    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.
    Processing questions:

    1. What forms of egg ingredients


    have you encounter from the
    video?
    Market Forms of Egg
    1. Fresh Eggs or shell eggs.
    May be purchased individually, by dozen or in trays of 36
    pieces.
    Market
    Forms of
    Egg
    1. Fresh Eggs or shell eggs.
    Market
    Forms of
    Egg
    1. Fresh Eggs or shell
    eggs.
    Market Forms of Egg
    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.
    Market
    Forms of
    Egg
    2. Frozen Eggs.
    Market Forms of Egg
    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.
    Market
    Forms of
    Egg
    3. Dried Eggs.
    Uses of Eggs in Culinary
    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
    Uses of Eggs in Culinary
    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.
    Uses of Eggs in Culinary
    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.
    Uses of Eggs in Culinary
    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
    Uses of Eggs in Culinary
    5. As coloring and flavoring
    agent
    Egg Products
    • Balut from duck eggs
    • Pidan eggs or Century eggs
    • Pickled eggs
    ACTIVITY 1:
    Identify what market forms of
    egg are used from the following
    product:
    Fresh Egg
    Fresh Egg
    Dried Egg
    Dried Egg
    Fresh Egg
    Frozen Egg
    Fresh Egg
    Why do we need eggs?

    Eggs may be considered as "functional foods". Functional foods are


    foods that may have health benefits beyond their traditional
    nutritional value. Eggs as functional foods contain lutein and
    zeaxanthin that reduce the risk of cataracts and macular degeneration.
    Eggs may also belong to "designer foods". Designer foods are foods
    that have been modified through biotechnology to enhance their
    quality or nutritional value. Eggs as designer foods contain omega-3-
    polyunsaturated fatty acids and vitamin E. So learn now and explore
    the various egg dishes below.

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