G10 Prepare Egg Dish Flashcards
refers to poultry or fowl products
eggs
types of eggs(based on cooking method)
fried egg boiled egg poached egg emulsifier leavener
outermost covering on an egg
bloom
alternate name of bloom
cuticle
a small hand tool used generally in decorative works such as making garnishes
channel knife
a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid
colander
-a broad-bladed implement bent to keep
the hand off hot surfaces. It is used for
turning and lifting eggs, pan cakes, and
meats on griddles, grills, sheet pans and
the likes and also used to scrape and
clean griddles.
offset spatula
-a small implement used to brush the
surface of unbaked pastries or cookies
with egg white, egg yolk or glaze.
pasty brush
-a broad flexible plastic or rubber scarper
that is rectangular in shape with a curve
on one side. It is used to scrape off all the
contents of bowls and pans from the
sides and fold in beaten eggs in batter or
whipped cream
rubber spatula, scraper
-a screen type mesh supported by a round
metal frame used for sifting dry
ingredients like starch and flour
sieve
-solid, slotted and perforated – large stainless _ holding about 3 ounces used for mixing, stirring and serving. Slotted and perforated _ are large, long handles _ with holes in bowl used to remove larger solid particles from liquids
spoon
-a device with loops of stainless steel wire
fastened to a handle. It is used for
blending, mixing, whipping eggs or batter
and for blending gravies, sauces and
soups
wire whip, whisk
-a miniature Bain Marie with an upper
dish containing indentations each sized to
hold an egg or contains separate device
for poaching
egg poacher
-a heavy based frying usually of cat iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper
omelet pan
-a kitchen utensil used for measuring
liquid or bulk solid cooking ingredients
such as flour and sugar.
measuring cup
-used to measure an amount of an
ingredient, either liquid or dry, when
cooking.
measuring spoons
-a deep cooking pan with a handle used
primarily for cooking sauce
sauce pan
-these containers have smooth, rounded
interior surfaces with no creases to retain
some mixture for mixing ingredients
mixing bowls
-a chamber or compartment used for
cooking, baking, heating or drying
oven
-a mixer which usually comes with various
attachments including whisk attachment
for whisking cream, batters and egg
whites and sugar
electric mixer
-a kitchen appliance where you store food
at a cool temperature
refridgerator
parts of an egg(inner)
thin albumen thick albumen germinal disc/blast disk Vitelline(yolk) membrane Chalaze Airspace
Is produced by the shell gland
(uterus) of the oviduct, and has
an outer coating, the bloom or
cuticle.
Shell
Also called egg white, accounts for the most of an egg’s liquid weight, about 75%. This is
produced by oviduct and consists of four alternating layers of thick and thin consistencies.
Albumen
-is a dense, matted, fibrous capsule terminates on each end in the chalazae, which are twisted in opposite directions and serve to keep the yolk centered.
Inner thick or chalaziferous
white
is a narrow fluid layer next to the shell membrane. -is a gel that forms the center of the albumen
outer thin white
This is the entrance of the latebra, the channel leading to the center of the yolk. The _ _ is barely noticeable as a slight depression on the surface of the yolk.
Geminal disc
clear casing that encloses the egg yolk.
is the covering that protects the yolk from breaking.
is weakest at the germinal disc and tends to become more fragile as the egg ages.
Vitelline Membrane
This is the ropey strands of egg white at both sides of
the egg, which anchor the yolk in place in the center
of the thick white.
Chalaza
An _ _ that forms after the contents of the egg cools after being laid. Usually forms at the larger end of the egg. Grows larger as the egg grows older.
Air Cell
It is the part of an egg that serves as the
embryo’s main source of nutrition.
Egg Yolk
helps develop strong and healthy bones
Vitamin D
protects cells from harmful free radicals
Vitamin E
helps in the development of healthy teeth and bones
Phosphorous
helps in the formation of red blood cells
Iron
aids in normal functioning of the immune system
Zinc
boost memory and brain functioning
Chlorine
helpps prevent blood clots, stroke, and heart attack
Selenium
promotes the growth of healthy hair and nails
Sulfur
Egg Sizes
Jumbo Extra Large Large Medium Small Peewee
Egg quality components
shell quality
interior egg quality
Philippine Egg Grading
A,B,C,D
International Egg Grading
AA,A,B
