G10 Market Forms Flashcards
Market Forms of Eggs
Fresh Eggs
Frozen Eggs
Dried Eggs
Culinary Uses of Eggs
- THICKENING
- LEAVENING
- COATING
- BINDING
- EMULSIFYING
- CLARIFYING
- RETARDING CYRSTALLIZATION
-eggs can be used as a thickener for sauces,
custards, fillings and puddings.
Thickening
- When beaten until light and airy, eggs can
be folded into batters and mixtures to make
these expand and rise, producing soft,
pillowy cakes and breads
Leavening
-eggs can be used as a base ingredients for coatings for
meat dished, breads and cookies. The coating or
breading of fried chicken, for instance, is made by
dipping the chicken in beaten egg and the dredging in
flour, cornstarch, breadcrumbs
Coating
-The protein molecules in eggs hold the
ingredients in meatballs, meatloaf,
casseroles and croquettes together, so that
they do not fall apart while being cooked or
served.
Binding
- To _ means to create a smooth mixture from two liquids that do not usually combine. For instance, egg yolk are used to keep oil and vinegar for salad dressing from separating
Emulsifying
-egg whites are sometimes added to simmering
broth in order to clarify or remove impurities.
As the egg whites coagulate, or change to a
solid state, they trap small particles in the
liquid
Clarifying
- Egg whites slow down the crystallization
of sugar in candies and icings for cakes
Retarding Crystallization
–
Methods of Preparation
Are cooked by immersing eggs, still in their shells, in boiling water.
Boiled
Is made by cooking an egg
whole in a hot pan with oil,
and seasoned with a pinch
of salt and pepper.
Fried
-
Standard Qualities of Fried Eggs
Types of Fried Eggs
Sunny side up Basted Over easy Over medium Over hard
Eggs are made by whisking egg whites and yolks
in a bowl together with water or milk. The egg
mixture is then poured into a pan with butter or
oil, and the eggs are stirred as they cooked oven
over medium or low heat.
Scrambled
-an egg is _ by breaking it into a
small cup or bowl and then sliding it into
pan of simmering water. The egg is cooked
until the egg white has mostly set, but the
yolk should remain soft. Ideally, only the
freshest eggs are _ as to keep the
white separating from the yolk while
cooking.
Poached
_ Eggs are slightly cooked eggs. They are made by immersing
whole eggs in water simmering at just below boiling point for 10
minutes
Coddled
Also known as baked eggs, _ eggs are made
by baking eggs in a baking dish called a shirrer or
any type of baking dish with a flat bottom. The
eggs are usually cooked with butter until the
whites and yolk have set.
Shirred
Is a dish made with beaten eggs that are cooked in a skillet with butter or
oil. The eggs are allowed to cook without stirring until they set and then they
are folded over or around a filling.
Omelet
egg-based dish originated in Italy. It is made by mixing together
beaten eggs and ingredients such as meats, cheeses and
vegetables. The egg mixture is cooked in a pan over low heat for
at least 5 but not more than 5 minutes, until the bottom has set
but the top is still soft. Sometimes,the partially cooked _ is
flipped over in the pan to cook the top. Alternatively, it is
allowed to finish cooking in the oven.
Fritata
a dish that consists of a savory pastry crust filled with
a mixture of eggs, milk or cream, cheese, meat ,seafood ,and or
vegetables. It is baked in the oven until the center of the Custard is
just set. It can serve warm or at room temperature.
quiche
is a dish that similar to bread pudding. It is made by
layering different ingredients such as beaten eggs, bread and cheese in
casserole dish
Strata
are usually made of beaten eggs, meat or fish,
veegtables and flour, rice, potato or pasta, topped with breadcrumbs
and cheese. These are baked slowly, often uncovered so that a nice
crust forms on top. Can be a main dish or side dish
casseroles
Seven Simple Ways to Present Food
Set the table properly. Choose your plates wisely. Read the clock! Just like with centerpieces, it's good to have a little bit of height. Be odd. Don't be strange. Play with color and texture. Play with Height Garnish appropriately.
