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 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 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 don’t mix ( oil and water)

Is Italian dressing an emulsion?Is creamy Italian?

Emulsifying Agentthe 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

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 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=EfYQbazUhnw• This link is also on my website if it

doesn’t 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• Don’t forget to get free water ice!