Composition of Eggs

Eggs

• Egg white (albumen) accounts for about 58% of an egg's weight.
• Egg yolk makes up roughly 31% of an egg and is anchored by chalazae.
• Eggshell is primarily composed of calcium carbonate (CaCO₃), providing a protective barrier and making up 11% of the egg's weight.
• Germinal disc (blastodisc) is the small circular area on the yolk's surface where fertilization occurs.

Market Forms of Eggs

• Fresh eggs are unprocessed and widely available.
• Fertilized eggs are consumed as boiled dishes, notably:
  • Balut: Developed 18-day fertilized duck egg.
  • Penoy: 14-day unfertilized duck egg.
• Preserved eggs have undergone preservation techniques:
  • Salted egg: Submerged in boiled saturated salt solution.
  • Century egg: Preserved with a mixture of salt, lime, clay, and ash.
• Frozen eggs are available as whole eggs, extra yolks, or egg whites.

Quality Checking of Eggs

• Prioritizes the use of the oldest stock to minimize spoilage.
• Influenced by hen breed, age, and environmental conditions.
• Classifies eggs based on quality features.

Cereals and Starches

• Cereal refers to plants producing starchy seeds or grains, rich in carbohydrates essential for fermentation.
• Contains complex carbohydrates, offering sustained energy longer than simple carbohydrates.
• Starch is made up of polysaccharides: amylose and amylopectin.

Types of Cereal Grains

• Whole grain includes bran, endosperm, and germ.
• Refined grain consists only of endosperm.
• Rice varieties:
  • Brown rice retains bran, endosperm, and germ; considered healthier.
  • White rice is processed to remove bran and germ.
  • Long-grain rice remains fluffy after cooking; ideal for dishes needing separate grains.
  • Medium-grain rice has a softer texture; suitable for risotto and pudding.
  • Short-grain rice is sticky; perfect for sushi and similar dishes.
• Wheat is a vital crop used for meal, cereals, and flour production.
• Corn stands as the largest global cereal crop, sold fresh or preserved.
• Oats thrive in temperate environments, particularly in the U.S., Canada, and Europe.

Types of Starchy Foods

• Includes cereals, root crops, legumes, bread, and pasta.

Occupational Health and Safety (OHS)

• Cleaning eliminates visible debris, while sanitizing reduces harmful microorganisms through heat, radiation, or chemicals.

Storing Cleaned Kitchen Tools and Equipment

• Ensure utensils are completely dry before storage; stack pots and pans upside down.
• Keep plastic utensils away from hot surfaces.
• Store chopping boards vertically to promote air circulation and prevent mold.

Tools and Equipment

• Dishwashing machine: Automates washing, rinsing, and drying.
• Colander: Drains liquids from various ingredients.
• Sifter: Separates dry ingredients through a mesh.
• Grater: Shreds or grates ingredients like cheese.
• Blender: Blends and purées ingredients.
• Food processor: Versatile for chopping, slicing, grating, and puréeing.
• Rolling pin: Used for rolling dough.

Preparing and Presenting Eggs/Cereal Dishes

• Mise en Place: French term meaning "everything in its place"; emphasizes preparation and organization of ingredients and tools for efficient cooking.
• Presentation: Refers to the visual arrangement and composition of a dish on a plate.

This quiz explores the different components of an egg, including the egg white, yolk, eggshell, and germinal disc. Learn about the percentage each component contributes to the overall weight of the egg and their respective functions. Test your knowledge on this fascinating subject!