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Eggs
Let’s look inside an egghttp://www.crackingeggs.co.uk/content/wha
ts-egg
Selection and StorageNutritional Value1. Contain essential amino acids as well as ….
Iron, phosphorus, vitamins A, B and D2. Egg yolks are high in …
Cholesterol
Egg Grades The four qualities that determine the egg grade are
- shell condition- size of air cell- clearness and thickness of egg white
- condition of yolkcandling- an egg grading process where eggs are illuminated to see the structure
See Mrs. Anderson…
Emulsifiers
a mixture that forms when you combine liquids that ordinarily don’t mix ( oil and water)
Emulsifying Agentthe ingredient that holds other ingredients together
Foams
the five factors that affect egg foams and how they affect them- Temperature- room temp. will create more volume
Fat - does not allow the egg foam to form
Acid- makes egg foam more stable
Sugar- increases the stability
Beating time
See Mrs. AndersonWhen working with egg foams- what part of the egg do you need to stay away from?
If your eggs are cold, what should you expect?
Stages of Egg foams stages of egg foamsa. foamy - bubbles and foam form around the edge
b. soft peak- c. Stiff peak
ThickenersCoagulation- thickening of protein Binding and Interfering agents
Function- hold food products together
Structure F. Nutrition Flavor and color
Using Raw eggscan cause … salmonella Egg substitutesthese products are …made of real eggs without the yolk
Food Science principles Coagulation- What three things affect the coagulation?
Temp, time and addition of other ingredients
Stop here!
How to make a meringue…
Beat eggs until soft peak stage
Add sugar slowlyContinue beating until stiff peak stage
How to make custardhttp://www.youtube.com/watch?v=
GX457DI85Mw
Meringue/custard pies…things to avoid
Weeping- moisture that forms between the meringue and custard
- caused by not properly sealing the meringue
Beading- golden droplets that form on the surface of the meringue
Synerisis- leakage of water from the custard if it is over cooked
Over cooked- custard is shiny and has large swiss cheese like holes
Synerisis
Undercooked- custard will run all over the plate, it will not form a triangle
Properly cooked – will form a triangle when cutMeringue will stay on the pieNo weeping beading or synerisis