Cookery Flashcards
What is egg?
Egg refers to poultry, It can be eaten in a shell, fried, poached, or combined with other ingredients to produce another dish.
Changes In Quality Over Time*
Egg must be stored in refrigerator to maintain Grade A quality
As an egg ages*
Air cell becomes larger, Yolk becomes flatter, larger and breaks more easily, thick white becomes thin and watery
Describe grade A egg
thick white, well rounded and centered yolk, small air cell, clean and uncracked
Describe grade B egg
mostly used for commercial baking, yolk is slightly flattened, white is thinner, uncracked shell, rough texture slightly stained
Describe grade C egg
Lower egg grade, not sold in grocery, yolk is oblong in shape, white is thin and watery, shell is creaked and stained
11 Nutritional Value/ Components of Egg
HVRFV
V CH I C PH PO
High protein, vitamin a, riboflavin, folic acid, vitamin b6, vitamin b12, choline, iron, calcium, phosphorus, potassium
Describe egg yolk
contains vitamin a, d and e , 33% of the liquid weight of the egg, contains choline, high fat, fat, saturated fat
Describe egg whites
water 87%, protein 13%, no cholesterol 15 calories
Market from egg*
fresh egg, frozen egg, dried egg
Types of egg*
Sunny side-up, Basted, Over easy, Over medium, Over hard
Cooked and served “as is”
Shell, poached egg, scrambled, omelet
Egg Emulsifier
Emulsion-
refers to a mixture of two unmixable ingredients
As thickening agent
An egg is a substance that can Increase the viscosity of liquid without substantially changing its other property.
As foam
when egg is beaten albumen is denatured, when continued beating, the air cells are subdivided and volume is increased
