Follow along this power point Finish egg outline ( notes are in this power point) Make sure you watch custard video and know how the eggs are used!
Happy First day of Spring! Classwork for Friday, March 20 Remember If you would like to cook, you need to complete your work And Be a respectful student Follow along this power point Finish egg outline ( notes are in this power point) Make sure you watch custard video and know how the eggs are used! Selection and Storage Nutritional Value 1. Contain essential amino acids as well as . Iron, phosphorus, vitamins A, B and D 2. 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 yolk candling- an egg grading process where eggs are illuminated to see the structure Emulsifiers a Emulsion- mixture that forms when you combine liquids that ordinarily dont mix ( oil and water) Is Italian dressing an emulsion? Is creamy Italian? Emulsifying Agent the ingredient that holds other ingredients together Eggs act as emulsifying agents When we make Mayo.. We will mix vinegar and oil The egg will be the emulsifier If done correctly, the oil and vinegar will not separate out Thickeners Coagulation- thickening of protein Binding and Interfering agents Function- hold food products together Structure F. Nutrition Flavor and color Using Raw eggs can cause salmonella Egg substitutes these products are made of real eggs without the yolk Food Science principles Coagulation- thickening of protein What three things affect the coagulation? Temp, time and addition of other ingredients Next week we will Make a custard pie with meringue topping You need to know The terms weeping, beading and syneresis Your pie should not have them What properly cooked custard looks like Make sure you watch the video and know the proper way to incorporate the eggs Meringue/custard pies things to avoid Weeping- moisture that forms between the meringue and custard - caused by not properly sealing the meringue to the pie crust Beading - golden droplets that form on the surface of the meringue This is caused by not sealing the meringue to the pie crust Syneresis ( add this on your packet) Syneresis - leakage of water from the custard if it is over cooked Tempering the eggs when making custard https://www.youtube.com/watch?v=EfYQbazU hnw This link is also on my website if it doesnt work here Answer the following in your packet How do you temper the eggs? Why do you temper the eggs? Write this on your packet 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 cut Meringue will stay on the pie No weeping beading or synerisis Enjoy your weekend! Happy Spring Dont forget to get free water ice!