Cookery 10 - Egg Dishes Preparation

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Questions and Answers

What is the primary purpose of a channel knife in the kitchen?

To mix and blend ingredients

To drain liquids from vegetables

To turn and lift eggs

To garnish food (correct)

What is the first step in the machine dishwashing process?

Air-dry and check the dishes.

Stand dishes so that the spray hits all surfaces.

Scratch and pre-rinse. (correct)

Run the machine for a full rotation.

Which kitchen implement is used for blending and whipping eggs?

Offset-spatula

Wire whip or whisk (correct)

Sieve

Rubber spatula

At what temperature should a machine that sanitizes by heat be set?

180°F Signup and view all the answers

What is the main function of a colander in cooking?

To strain liquid from washed vegetables Signup and view all the answers

Which item is used for whipping, beating, and blending sauces and gravies?

Wire whisk Signup and view all the answers

What kitchen utensil is best for scraping the contents from the edges of bowls?

Rubber spatula Signup and view all the answers

What is the main purpose of a kitchen refrigerator?

To keep food from bacterial contamination. Signup and view all the answers

Which tool is specifically designated for lifting eggs from a hot surface?

Offset-spatula Signup and view all the answers

In the dishwashing process, what is the fourth step related to?

Sanitizing temperature settings. Signup and view all the answers

What kitchen implement is used for straining dry ingredients like flour?

Sieve Signup and view all the answers

What is the correct use of a pastry brush in the kitchen?

To stroke surface of unbaked pastries Signup and view all the answers

What is one of the functions that tools and equipment in the kitchen serve?

To help in food preparation and storage. Signup and view all the answers

What is the purpose of the rinsing step in manual dishwashing?

To prepare dishes for sanitizing. Signup and view all the answers

Which of the following is NOT considered a utensil in food preparation?

Oven Signup and view all the answers

What tool would you use to strain vegetables and fruits?

Colander Signup and view all the answers

What is the primary use of an omelette pan?

Making omelettes Signup and view all the answers

What temperature range is recommended for washing dishes manually?

110°F to 120°F Signup and view all the answers

Which cleaning procedure is NOT advisable when working in the kitchen?

Mixing different cleaning agents Signup and view all the answers

What is the purpose of the scratch and pre-rinse step in manual dishwashing?

To loosen debris on the dishes Signup and view all the answers

Which of the following is a use of a measuring spoon?

Estimating ingredient amounts Signup and view all the answers

What is the sanitization process for kitchen tools after washing?

Submerge in hot water at 170°F for 30 seconds Signup and view all the answers

What is the function of an electric mixer in the kitchen?

Whisking cream and egg whites Signup and view all the answers

Which kitchen appliance is primarily used for preventing bacterial contamination?

Refrigerator Signup and view all the answers

What percentage of an egg's total weight is made up of the shell?

9.5% Signup and view all the answers

Which component of the egg is primarily responsible for yolk protection?

Vitelline layer Signup and view all the answers

What is the primary liquid weight component of an egg?

Albumen Signup and view all the answers

Which part of the egg is often mistaken for an imperfection or a developing embryo?

Chalaza Signup and view all the answers

What role does the air cell serve in an egg?

To allow for gas exchange Signup and view all the answers

Where does the yolk of the egg originate during its formation?

Ovary Signup and view all the answers

What is the approximate percentage of water in an egg?

75% Signup and view all the answers

Which layer of the egg consists of two protective layers around the yolk?

Membranes Signup and view all the answers

What is the total protein content in a whole large egg?

6.3 g Signup and view all the answers

Which nutrient has the highest content in the egg yolk compared to the whole egg?

Cholesterol Signup and view all the answers

How much potassium is found in the egg white of a large egg?

54 mg Signup and view all the answers

What role does the interior egg quality play?

Affects functional properties Signup and view all the answers

Which vitamin has a higher concentration in the egg yolk compared to the egg white?

Vitamin B12 Signup and view all the answers

What effect does underfeeding have on hen-laid eggs?

Produces smaller eggs Signup and view all the answers

What is the total fat content in the whole large egg?

4.8 g Signup and view all the answers

What is the main component of egg quality that relates to microbiological safety?

Shell quality Signup and view all the answers

Study Notes

Preparing Egg Dishes

Eggs consist of approximately 9.5% shell, 63% albumen (egg white), and 27.5% yolk.
Egg composition includes water (75%), proteins (12%), lipids (12%), carbohydrates, and minerals.

Components of an Egg

Shell: Serves as protection, accounting for 9-12% of total egg weight.
Air Cell: A space formed as the egg cools, located between the egg white and shell.
Albumen/Egg White: Makes up about 67% of the egg's liquid weight, supports the yolk.
Chalaza: Gelatinous strands that keep the yolk centered; not an imperfection.
Germinal Disc: Small depression on yolk surface, entry point for fertilization.
Membranes: Two layers inside the shell protect the yolk.
Yolk: Rich in nutrients, provides food for embryonic growth; consists of 33% of liquid weight.

Nutritional Value of a Whole Egg

Provides 72 calories, with 6.3g protein and 4.8g total fat.
Yolk contains significant cholesterol (184mg) and vitamins A (245 IU) and D (37 IU).
Egg white (albumen) contributes 3.6g protein, minimal calories, and fat.

Kitchen Tools for Preparing Eggs

Channel Knife: Garnishing tasks.
Colander: Drains liquid from vegetables and fruits.
Offset Spatula: Turns and lifts eggs.
Pastry Brush: Applies eggs or glaze on pastries.
Rubber Spatula: Scrapes contents and folds mixtures.
Sieve: Strains dry ingredients.
Wire Whisk: Blends and whips eggs or batter.

Essential Kitchen Instruments

Egg Poacher: For poaching eggs; features small containers.
Omelette Pan: Cast iron or copper pan with sloped sides for making omelettes.
Measuring Cups/Spoons: Quantifies ingredients.
Saucepan: Used for cooking sauces and other liquids.

Cleaning and Sanitizing Procedures

Clean kitchen tools in a logical order, avoiding harmful mixtures of cleaning agents.
Manual dishwashing involves:
- Scratch and Pre-Rinse: Loosens debris.
- Wash: Use warm water (110°F to 120°F) with detergent.
- Rinse: Remove detergent with clean warm water.
- Sanitize: Submerge in hot water (170°F) for 30 seconds.
- Drain and Air-Dry: Avoid towel drying to prevent contamination.

Egg Quality Assessment

Quality is divided into shell quality (surface) and interior quality (functional).
Egg grading classifies eggs based on both exterior and interior attributes.
Size is influenced by hen's diet, breed, age, and environmental factors. Underfed hens produce smaller eggs.

Ware Washing

Manual Ware Washing includes systematic steps to ensure hygiene:
- Scratch, wash, rinse, sanitize, air-dry.
Mechanical Dishwashing follows similar steps, utilizing machines for efficiency.

Key Takeaways

Understanding the anatomy and nutritional value of eggs is crucial for preparing various egg dishes.
Proper cleaning and sanitizing techniques ensure food safety in egg preparation.
Familiarity with kitchen tools and equipment enhances cooking efficiency and effectiveness.

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Description

This quiz focuses on preparing egg dishes for Cookery 10, Quarter 1. It covers important learning competencies such as identifying the components and nutritive value of eggs, as well as preparing ingredients according to standard recipes. Enhance your culinary skills and knowledge about egg dishes through this engaging quiz.