1 / 19

Eggs

Eggs. Culinary Arts. Objectives. You will be able to: I dentify parts of an egg Explain the safety processions to take when handling eggs Recognize the grade of an egg Explain different uses for eggs. Terminology.

achen
Download Presentation

Eggs

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Eggs Culinary Arts

  2. Objectives You will be able to: • Identify parts of an egg • Explain the safety processions to take when handling eggs • Recognize the grade of an egg • Explain different uses for eggs Property of CTE Joint Venture

  3. Property of CTE Joint Venture

  4. Terminology • Egg Shell - The outer covering of the egg. Mostly made up of calcium carbonate • Shell Membrane - Surrounds the albumen and provides a protective barrier against bacteria. • Air Cell - A pocket of air at the large end of an egg. It is caused by the change of the temperature from warm to cold after laying. Gets larger as the egg ages. • Exterior Albumen - (White) Closest to the shell. Thinner. Property of CTE Joint Venture

  5. Terminology • Middle Albumen - (White) Closest to yolk. Is thicker and does not spread in higher grade eggs. • Chalaza - Twisted, cord-like strands of egg white that anchor the yolk in the center of the egg • Yolk Membrane - Clear seal that holds the yolk • Yolk - The yellow part of an egg. Contains a major source of an eggs vitamins, fat, and most of the protein. • Germinal Disk - Barely noticeable as a slight depression on the surface of the yolk. This is the entrance to fertilize the egg.

  6. Egg Safety • The risk of getting a food borne illness from eggs is very low. Common symptoms of food borne illness include nausea, vomiting, diarrhea, cramps and headache. On average across the U.S., only 1 out of 20,000 eggs might contain the bacteria Salmonella. If you are an average consumer of eggs, you might encounter a contaminated egg every 84 years. Property of CTE Joint Venture

  7. Egg Safety • Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., eggshells are washed and sanitized to remove possible hazards. You can further protect yourself and your family by discarding eggs that are unclean, cracked, broken or leaking and making sure you and your family members use good hygiene practices, including properly washing your hands and keeping them clean. • When you handle eggs with care, they pose no greater food-safety risk than any other perishable food. Property of CTE Joint Venture

  8. Egg Safety • Does a blood spot mean an egg is contaminated? • No. You can’t see bacteria with the naked eye. Blood or meat spots are occasionally found on an egg yolk and are merely an error on the part of the hen. They’re caused by the rupture of a blood vessel on the yolk surface when it’s being formed or by a similar accident in the wall of the oviduct. Most eggs with blood spots are detected by electronic spotters and never reach the market. But, even with mass scanners, it’s impossible to catch them all. Both chemically and nutritionally, eggs with blood spots are fit to eat. You can remove the spot with the tip of a knife, if you wish. Property of CTE Joint Venture

  9. Quality & Grades of Eggs • Quality • All eggs sold at grocery stores must meet strict standards. Only those of high quality reach the consumer. Eggs must be checked for interior quality by candling, a process where eggs are passed over a strong light to show the shell and interior. • Changes in Quality Over Time • Eggs must be stored in the refrigerator to maintain Grade A quality. Eggs kept at room temperature deteriorate as much in a day as they do in a week under refrigeration. Property of CTE Joint Venture

  10. Quality & Grades of Eggs • As an egg ages: • The AIR CELL becomes larger • The YOLK becomes flatter, larger and breaks more easily • The THICK WHITEbecomes thin and watery

  11. Quality & Grades of Eggs • Egg Grades • Grade A • Eggs sold at grocery stores in Alberta are primarily Grade A eggs. When examined at the grading station, Grade A eggs must meet the following requirements: • Thick white • Round, well centered yolk • Small air cell (less than 5 mm deep) • Clean, uncracked shell with normal shape Property of CTE Joint Venture

  12. Sizing • Determined by weight • 6 sizes: • Jumbo • Extra Large • Large • Medium • Small • PeeWee

  13. Grading through Candling Larger air cell Yolk more visible

  14. Grading

  15. How are Eggs used? • Can you think of some appropriate ways an egg can be used?

  16. B.E.L.T. • Binder • Emulsifier • Leavener • Thickener Property of CTE Joint Venture

  17. Terminology • Hard Boiled Eggs – Cooked in boiling water with the shell still intact. Cooking long enough for the egg to coagulate and fully cook. • Scrambled Eggs – Made by beating the whites and yolks together, and cooking them in a pan stirring frequently. • Baked Eggs – Eggs cooked in a ramekin. Usually mixed with other ingredients; like a casserole. Property of CTE Joint Venture

  18. Terminology • Sunny Side Up Eggs – Cooked in a pan without mixing or flipping over. • Deviled Eggs – Hard boiled eggs cut in half with the hard boiled yolk mixed with mustard. • Poached Eggs – Cooked in water out of the shell.

  19. Closure As a “Ticket out”, • Take note on what you already knew about eggs. • What you learned about eggs. • What you still want to know about eggs. Property of CTE Joint Venture

More Related