Eggs and Cereal Food Composition and Types PDF

**Eggs** **Composition of Eggs** Egg white / albumen - constitutes approximately 58% of the weight of an egg Egg yolk - constitutes approximately 31% of the weight of an egg - anchored by the chalazae Eggshell - made up of calcium carbonate (CaCO~3~), which serves as a protec...

**Eggs** **Composition of Eggs** Egg white / albumen - constitutes approximately 58% of the weight of an egg Egg yolk - constitutes approximately 31% of the weight of an egg - anchored by the chalazae Eggshell - made up of calcium carbonate (CaCO~3~), which serves as a protective covering of an egg to maintain its freshness - constitutes 11% of an average sized egg Germinal disc - also known as blastodisc - small circular spot on the surface of the yolk where fertilization occurs in a fertilized egg **Market Forms** Fresh egg - does not undergo any process - common and marketed easily and widely Fertilized egg - eaten boiled with partially developed chick i. Balut -- 18-day fertilized duck egg ii. Penoy -- 14-day unfertilized duck egg Preserved egg - undergone methods of food preservation iii. Salted egg -- submerged in boiled saturated salt solution iv. Century egg -- preserved in a mixture of salt, lime, clay, and ash Frozen egg - comes in the form of whole eggs, extra yolks, or whites. **Quality Checking** - ensures oldest stock (e.g., eggs) is used first to avoid spoilage. - influenced by breed, age of hen, and environment. - classification of eggs based on quality. **Cereals and Starches:** **Cereal** - plants or grasses that produce edible starchy seeds or grains - contains carbohydrates, which are essential for fermentation as they are the primary source of energy for yeast and other microorganisms - has complex carbohydrates, which provide sustained energy over a longer period compared to simple carbohydrates. **Starch** - composed of polysaccharides (amylose and amylopectin) **Cereal grain** 1. **Whole grain --** have bran, endosperm, and germ 2. **Refined grain --** has only endosperm **Types of Cereal Grains** 1. **Rice** a. **Brown rice --** healthier than white rice; contains the bran, endosperm, and germ b. **White rice -** processed until its bran and germ are removed **Long-grain rice:** - Long, slender grains that cook into fluffy and separate grains. - **Best for:** Fried rice, pilaf, and other dishes where individual grains are desired. **Medium-grain rice:** - Grains are slightly shorter and rounder than long-grain rice, cooking into a slightly softer texture. - **Best for:** Risotto, pilaf, and some rice pudding. **Short-grain rice:** - Small, round grains that cook into a sticky, moist texture. - **Best for:** Sushi, rice pudding, and other dishes where a sticky texture is desired. 2. **Wheat** c. a major cereal crop and one of the oldest domesticated grains d. used to produce meal, breakfast cereals, and flour for bakery products 3. **Corn** e. largest cereal crop grown in the world f. sold as a fresh vegetable or is canned or frozen 4. **Oat** g. grown in most of the temperate regions of the world, especially in the United States, Canada, and northern Europe **Types of Starchy Foods** - Cereals - Root crops - Legumes - Bread - Pasta **OHS (Occupational Health and Safety):** Cleaning is the process of removing visible particles from a surface while sanitizing is the process of eradicating or reducing harmful microorganisms using heat, radiation, or chemicals. **Storing Cleaned Kitchen Tools and Equipment** 1. When utensils are completely dry, return them to their proper storage. Store pots and pans upside down on racks or shelves and arrange them according to their sizes 2. Keep plastic containers and utensils away from hot surfaces. 3. Store chopping boards vertically or in a rack to allow air circulation. Do not store or stack them in a drawer to avoid accumulation of moisture, which might lead to the development of molds. **Tools and Equipment:** - **Dishwashing machine:** For automated washing, rinsing, and drying of dishes. - **Colander:** Used to drain liquids from ingredients like vegetables or pasta. - **Sifter:** Mesh used for sifting dry ingredients. - **Grater:** Used to shred or grate cheese, vegetables, and other ingredients. - **Blender: Used for blending and puréeing ingredients.** - **Food processor:** A multi-functional appliance used for chopping, slicing, dicing, grating, and puréeing ingredients. - **Rolling pin:** Used for rolling out dough and pastry. **Preparing and Presenting Eggs/Cereal Dishes:** - **Mise en Place:** A French culinary term meaning \"everything in its place.\" It refers to the preparation and organization of ingredients and tools before starting to cook, which helps streamline the cooking process and ensures efficiency. - **Presentation:** Refers to the overall visual composition of a dish on the plate. It includes factors such as color, texture, shape, and arrangement - **Garnish:** An item used as a decoration to enhance the presentation of a dish. Garnishes can be edible or non-edible and are often used to add color, flavor, or texture. - **Plating:** The art of presenting food in an attractive way. It involves arranging food on a plate in a visually appealing manner, often using techniques such as layering, contrasting colors, and creating focal points. - **Classical plating -** traditional way of presenting a meal on a plate, where the starch, vegetables or fruits, and the protein are arranged in an aesthetically pleasing manner