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    Cookery Lesson 2.1

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    arcelidelatorre18
    The document discusses the different market forms and types of eggs available, including fresh eggs, frozen eggs, pasteurized dried eggs, hen's eggs, quail eggs, duck eggs, goose eggs, and organic eggs. It also outlines the various culinary uses of eggs such as aerating, binding, clarifying, coating, enriching, emulsifying, garnishing, glazing, and thickening. Finally, it lists common ingredients used in egg dishes like salt, sugar, oil, herbs, spices, vegetables, and processed meat products.

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    © All Rights Reserved
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    Cookery Lesson 2.1

    Uploaded by

    arcelidelatorre18
    24 views86 pages
    The document discusses the different market forms and types of eggs available, including fresh eggs, frozen eggs, pasteurized dried eggs, hen's eggs, quail eggs, duck eggs, goose eggs, and organic eggs. It also outlines the various culinary uses of eggs such as aerating, binding, clarifying, coating, enriching, emulsifying, garnishing, glazing, and thickening. Finally, it lists common ingredients used in egg dishes like salt, sugar, oil, herbs, spices, vegetables, and processed meat products.

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    The document discusses the different market forms and types of eggs available, including fresh eggs, frozen eggs, pasteurized dried eggs, hen's eggs, quail eggs, duck eggs, goose eggs, and organic eggs. It also outlines the various culinary uses of eggs such as aerating, binding, clarifying, coating, enriching, emulsifying, garnishing, glazing, and thickening. Finally, it lists common ingredients used in egg dishes like salt, sugar, oil, herbs, spices, vegetables, and processed meat products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    24 views86 pages

    Cookery Lesson 2.1

    Uploaded by

    arcelidelatorre18
    The document discusses the different market forms and types of eggs available, including fresh eggs, frozen eggs, pasteurized dried eggs, hen's eggs, quail eggs, duck eggs, goose eggs, and organic eggs. It also outlines the various culinary uses of eggs such as aerating, binding, clarifying, coating, enriching, emulsifying, garnishing, glazing, and thickening. Finally, it lists common ingredients used in egg dishes like salt, sugar, oil, herbs, spices, vegetables, and processed meat products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 86

    MARKET FORMS

    OF EGGS
    Objective:
    - identify the market
    forms of eggs
    Unlocking of Difficulties
    1. Pasteurized – to sterilize a
    substance especially liquid at a
    temperature and for a period
    of exposure that destroys
    organisms without major
    chemical alteration of the
    substance.
    2. Perch – a resting place,
    a bar or peg on which
    something is hung
    3. Speckle – a small mark
    of color
    What are the
    market forms of
    egg?
    1. FRESH EGGS
    - may be purchased
    individually, by dozen
    or in trays or bulk.
    2. FROZEN EGGS
    - are made of high
    quality fresh eggs.
    - undergo in the
    process of freezing.
    3. PASTEURIZED DRIED EGGS
    - also called powdered eggs.
    - these are the fully
    dehydrated eggs.
    - it is made using spray drying
    the same way that powdered
    milk is made.
    KINDS OF EGGS
    AVAILABLE IN THE
    MARKET
    1. HEN’S EGGS – are the type
    of eggs most frequently used
    in cooking. It can be from a
    Leghorn chicken (shell is
    generally white) or from
    native chickensss
    2. Quail Eggs – are small with
    dark brown speckled shells
    3. Duck Eggs – are larger than
    hen’s eggs and richer in
    flavour giving a creamy depth
    to baked dishes and have a
    grayish thick shell.
    Cooked duck’s eggs are:
    - Red eggs (salted eggs)
    - Penoy (unfertilized egg)
    - Balut ( fertilized egg)
    - Century eggs (preserved
    eggs)
    4. Goose Eggs and Ostrich
    Eggs – are even bigger and for
    this reason are often blown
    out and decorated for Easter
    occasion.
    5. Gulls Eggs – are not widely
    available but if you do come
    across them, serve them in
    the same way as quails egg
    TYPES OF EGGS ACCORDING
    TO HOW ARE FED AND
    CONFINED
    1. Omega-3 – the only
    difference between regular
    eggs and omega 3 eggs is that
    the hens are fed with omega
    3fatty acid source, such as flax
    seed. They are confined to
    cages and do not have access
    to litter, perches or nest.
    2. Nest-laid – may seem
    promising, but this only
    means hens have access to a
    nest or perch within the
    confines of their cages.
    3. Cage-free – hens are not
    confined to a cage, however,
    that does not mean they have
    access to the outdoors, or that
    there are any requirements for
    how much space they have or
    for what feed or medicines
    they may be receiving
    4. Free-run – hens are able to
    roam in open-range barns, but
    do not have access to the
    outdoors and may not have
    access to natural light.
    However, they are usually
    provided access to nests,
    perches and litter.
    5. Free-range – hens are able
    to roam on open-range barns
    and are given access to the
    outdoors (and natural light),
    when weather permits. They
    are also usually provided
    access to nests, perches and
    litter.
    6. Organic – hens meet the health
    and welfare standards with open
    range barns, natural light indoors,
    free access to pasture outdoors
    and always have access to nests,
    perches and litter. They are also
    fed 100% organic feed and are
    always provided with clean, fresh
    water
    Assessment:
    Identify the kind and market
    forms of eggs in the following.
    1. Small eggs with dark brown
    speckled shells
    2. Pasteurized eggs which must be
    thawed before use.
    3. Hens that are fed with flax
    seeds rich in fatty acids.
    3. Eggs used for Easter occasion.
    4. Eggs used in making balut and
    century eggs.
    5. Types of eggs wherein hens are
    fed with 100% organic feed.
    Key Answer
    1. Quail
    2. Frozen egg
    3. Goose and ostrich egg
    4. Duck’s egg
    5. Organic
    USES OF EGGS IN
    CULINARY
    UNLOCKING OF
    DIFFICULTIES
    Aerate – to put a gas or air
    into.
    Aspic – a clear savory jelly
    used as a garnish to make a
    meat, fish or vegetable mold
    Consomme – a clear soup
    made from well seasoned
    stock
    Emulsion – a mixture of
    liquids
    Pavlova – a dessert consisting
    of a meringue shell topped
    with whipped cream and
    usually fruit.
    Quenelle – a poached oval
    dumpling often served in a
    cream sauce
    A. COOKED AND SERVED “AS IS”
    e. G
    - boiled
    - poached
    - fried
    - omelet
    USES OF EGGS IN CULINARY
    Culinary Use Method Examples of
    uses

    Aerating Whipped egg whites


    contain tiny air bubbles.
    When this mix is added to
    Sponge cakes
    Souffles
    other ingredients, it makes
    the dish light and fluffy.
    There are three stages of
    Pavlova
    whisking egg whites to a
    foam. These are:
    1. Soft peak – peaks are
    form but do not hold
    up
    2. Firm peak – peaks hold
    up but are slightly bent
    at the peak
    3. Stiff peak – the peaks
    stand straight up. The
    foam should look moist
    and shiny
    Culinary Use Method Examples of
    uses

    Binding Eggs can be Hamburger


    Patties
    used to bind
    ingredients Omelettes
    together as Quenelles
    they are
    coagulated
    when cooked
    Culinary Use Method Examples of
    uses

    Clarifying Beaten eggs Stocks


    whites are Consommé Soups
    added to Aspic
    remove
    impurities
    and produce
    a clear finish
    Culinary Use Method Examples of
    uses

    Coating Coating
    batters use
    Fried or deep
    foods such as fish,
    whole eggs meats, chicken
    and and vegetables
    breadcrumbs
    to provide a
    coating or
    protection for
    the food item
    prior to
    cooking
    Culinary Use Method Examples of
    uses

    Enriching Whole eggs


    add flavor
    Cakes, puddings
    pasta
    and Egg-nog drinks
    nutritional Traditional
    value homemade eggnog is made of
    milk or cream, sugar, raw eggs,
    one or more alcoholic spirits, and
    spices, often vanilla or nutmeg
    and in some recipes, cloves.
    Some recipes call for the eggs to
    be separated so that the egg
    whites can be whipped until they
    are thick; this gives the drink a
    frothy texture.
    Culinary Use Method Examples of
    uses

    Emulsion Whipped egg Hollandaise


    yolks can Mayonnaise
    hold other
    ingredients
    together that
    do not
    normally mix,
    such as oil
    and vinegar
    Culinary Use Method Examples of
    uses
    Garnishing Sliced, sieved Consommé
    or chopped Royal
    hard boiled
    egg can be
    used as a
    garnish Consommé
    Célestine
    Culinary Use Method Examples of
    uses

    Glazing Beaten whole


    egg or yolk
    Bread and bread
    rolls
    brush onto Duchesse
    food items potatoes - Duchess
    potatoes consist of a purée of
    before baking mashed potato and egg yolk,
    butter, salt, pepper, and nutmeg,
    will give it a which is forced from a piping bag
    or hand-moulded into various
    gloss or shapes which are then baked at
    245 °C until golden. They are a
    glazed finish classic item of French cuisine.
    Culinary Use Method Examples of
    uses

    Thickener Beaten egg


    yolks will
    Soups
    Custard
    coagulate
    and hold a
    liquid in
    suspension
    when heated
    INGREDIENTS FOR
    EGG DISHES
    1. SALT- it adds to the taste of egg
    dishes.
    2. SUGAR- it is used specially as a
    sweetening agent in food.
    3. OIL- it improves the flavor and
    adds moisture and richness.
    4. HERBS, SPICES AND SEEDS
    - they are used to enhance the
    taste and aroma of egg dishes.
    5. VEGETABLES
    - adds volume, enhance the taste,
    serve as garnishes
    6. PROCESSED MEAT PRODUCTS
    - add distinctive taste, color, and
    aroma.
    7. other ingredients:
    - cheese, milk, flour, bread, fruit
    and cereals

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