Eggs and Egg Cookery - Unit 4 PDF

Eggs: What You Need To Know  Some Vocabulary (Page 7) Meringue → is a fluffy, white mixture of beaten egg whites and sugar Cream of Tartar → an ingredient that stabilizes egg whites Weeping → the layer of moisture that sometimes forms betw...

Eggs: What You Need To Know  Some Vocabulary (Page 7) Meringue → is a fluffy, white mixture of beaten egg whites and sugar Cream of Tartar → an ingredient that stabilizes egg whites Weeping → the layer of moisture that sometimes forms between a meringue and a pie filling Beading → golden droplets on the surface of a meringue Syneresis → the leakage of liquid from a custard 6 Sizes of Eggs & Their Weight per Dozen **Large Eggs are the standard size**  The Grades of Eggs White Yolk Shell Use in Recipes Grade AA Thick High & Yellow Perfect Fried/Poached Grade A Thick High & Yellow Perfect Fried/Poached Grade B Thin Yellow May have Baking Recipes Abnormalities Grade C Thin Pale in Color Abnormalities Baking Recipes & Cracked Storage of Eggs Should be stored in the refrigerator → large end up and should be kept in the original container Store in the center of the refrigerator ○ With proper storage, eggs are fine to eat about 4-5 weeks past the pack date stamped on the carton Never Wash Eggs Principles of Egg Cookery Cook at a low temperature Cook until desired firmness Use only clean uncracked eggs Cook eggs and egg dishes to 160℉ Eggs Nutritional Contributions #1 Nutrient in Eggs = Protein Grand Total of 72 calories  General Information Fresh vs. Old Eggs Uses: Fresh are used for poaching & frying and older ones are used for baking Hard-Cooked/Hard-Boiled Eggs → They are simmered rather than boiled to prevent a tough rubbery product Ways to prepare eggs in the shell: Hard or Soft cooked Ways to prepare eggs out of the shell: Fried, Over-Easy, Shirred/Baked, Scrambled, Omelet, Poached How to Poach How to Make Eggs Hollandaise Sauce  General Information Continue… Dark Ring around a Hard-Cooked Egg: This is created by a chemical reaction of the iron and sulfur found in the egg Results when too high of heat was used or the egg was not cooled quickly Stages of beaten egg whites: Foamy Soft Peaks Stiff Peaks Fat (Found in the yolk) will inhibit the egg whites from beating to full volume. Function of Eggs  Nutrient Additive Flavoring Additive An ingredient that increases An ingredient that is used to the nutritional value of a flavor a food product. Where food product (complete the taste of eggs is a protein, vitamins, minerals) contributing factor to the pleasant taste of the food Example: any food that product contains eggs Example: Custards, Puddings, Egg Dishes  Coloring Agent Structure Agent An ingredient that adds an An ingredient that gives appealing golden color to stability and structure to light-colored foods baked products. ○ The heat of the oven coagulates Example: most baked goods (thickens) the egg protein, which then helps create a framework around the aire cells as they rise. Example: cream puffs, muffins, cakes  Thickener Eggs are added to some cooked foods where heat causes the egg proteins to coagulate and thicken the food product. Strach can also be used as a thickener. Use low to moderate heat or you will have lumps from the egg coagulation ○ Tempering → quickly but gently blend a small amount of the hot mixture into beaten eggs Examples: custard, puddings, quiche, egg casseroles  Binding Agent Interfering Agent Holds ingredients together An ingredient that inhibits a and makes it possible to reaction that would shape the mixture otherwise take place in a food product (eggs inhibit Example: meatloaf, the formation of large ice croquettes crystals in frozen desserts) Example: divinity, seven minute icing, marshmallows, ice cream Foaming Agent When air is beaten into egg whites a foam is formed that can be used to give structure to foods. A thin film of egg white protein surrounds each air cell, as the beating continues the cells become smaller and more numerous, as a result the foam thickens Room temperature eggs, beating time, fat, acid, and sugar affect the formation of egg foams. Examples: Angel Food Cake, Souffles, Meringues, Puffy Omelet  Emulsifier An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion. Egg yolks surround the oil droplets and keep them suspended in the water-based liquid Temporary - French Dressing Examples: Mayonnaise, Hollandaise Sauce, Creams Puff  Some Vocabulary (Take notes on your back cover page) Meringue → is a fluffy, white mixture of beaten egg whites and sugar Cream of Tartar → an ingredient that stabilizes egg whites Weeping → the layer of moisture that sometimes forms between a meringue and a pie filling Beading → golden droplets on the surface of a meringue Syneresis → the leakage of liquid from a custard EGGS & EGG Cookery Unit 4  Monday, September 23 EQ: Why is biosecurity important in the poultry industry? How to Make Hard-Cooked Eggs (5 Total) → For Wednesday’s Lab Review any Quick Bread Content from Friday Characteristics of Quick Breads (pg. 6) (In House Textbook → Chapter 22 & Online Textbook → Chapter 17) “Mmm-Muffins Made Easy” article & worksheet (pgs. 7 - 10) Whole Grains & Fiber Worksheet due TONIGHT @ 11:59 pm Quick Breads Blooket Quick Breads Test is TOMORROW Eggs Pretest (pg. 1 in pkt.) Anatomy of an Egg (pg. 2 in pkt.) → See next slide  Tuesday, September 24 EQ: Why are eggs a good source of protein? Quick Breads Test Today After the test, work on your portfolio or anything you owe me ○ Quick Breads Blooket Wake Up to Eggs with the Bacon Brothers (3:42 min.) Anatomy of an Egg (pg. 2 in pkt.) → See previous slide Eggs 101: Video Field Trip (28 mins) Complete pages 3 - 5 in the packet How would you grade the egg? Wednesday, September 25 EQ: What causes the green ring to form around the yolk of a hard cooked egg? Lab Day: Biscuits To-Go Deviled Eggs Berry Delicious Smoothie Don’t Forget to take a picture!  Thursday, September 26 EQ: What effect does the yolk have when trying to whip egg whites? Finish & Review Eggs 101: Field Trip Video & How would you grade the egg? (pg. 3 - 5) Tasty 101: How to Make an Omelet (Variety) (11 min.) → Preview for Tomorrow’s Lab Take Notes on the Following: Functions of Eggs (pg. 6) Eggs: What You Need to Know (pg. 7 - 9) Work in Eggs & Egg Cookery Packet Complete pages 9 - 12 in the packet Eggs & Egg Cookery Test on Tues., Oct. 8 Tasty 101: How to Make an Omelet Function of Eggs (pg. 6 in pkt.)  Nutrient Additive Flavoring Additive An ingredient that increases An ingredient that is used to the nutritional value of a flavor a food product. Where food product (complete the taste of eggs is a protein, vitamins, minerals) contributing factor to the pleasant taste of the food Example: any food that product contains eggs Example: Custards, Puddings, Egg Dishes  Coloring Agent Structure Agent An ingredient that adds an An ingredient that gives appealing golden color to stability and structure to light-colored foods baked products. ○ The heat of the oven coagulates Example: most baked goods (thickens) the egg protein, which then helps create a framework around the air cells as they rise. Example: cream puffs, muffins, cakes  Thickener Eggs are added to some cooked foods where heat causes the egg proteins to coagulate and thicken the food product. Strach can also be used as a thickener. Use low to moderate heat or you will have lumps from the egg coagulation ○ Tempering → quickly but gently blend a small amount of the hot mixture into beaten eggs Examples: custard, puddings, quiche, egg casseroles  Binding Agent Interfering Agent Holds ingredients together An ingredient that inhibits a and makes it possible to reaction that would shape the mixture otherwise take place in a food product (eggs inhibit Example: meatloaf, the formation of large ice croquettes crystals in frozen desserts) Example: divinity, seven minute icing, marshmallows, ice cream Foaming Agent When air is beaten into egg whites a foam is formed that can be used to give structure to foods. A thin film of egg white protein surrounds each air cell, as the beating continues the cells become smaller and more numerous, as a result the foam thickens Room temperature eggs, beating time, fat, acid, and sugar affect the formation of egg foams. Examples: Angel Food Cake, Souffles, Meringues, Puffy Omelet  Emulsifier An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion. Egg yolks surround the oil droplets and keep them suspended in the water-based liquid Temporary - French Dressing Examples: Mayonnaise, Hollandaise Sauce, Creams Puff Eggs: What You Need to Know (pg. 7 - 8 in pkt.)  Some Vocabulary (Page 7) Meringue → is a fluffy, white mixture of beaten egg whites and sugar Cream of Tartar → an ingredient that stabilizes egg whites Weeping → the layer of moisture that sometimes forms between a meringue and a pie filling Beading → golden droplets on the surface of a meringue Syneresis → the leakage of liquid from a custard 6 Sizes of Eggs & Their Weight per Dozen **Large Eggs are the standard size**  The Grades of Eggs White Yolk Shell Use in Recipes Grade AA Thick High & Yellow Perfect Fried/Poached Grade A Thick High & Yellow Perfect Fried/Poached Grade B Thin Yellow May have Baking Recipes Abnormalities Grade C Thin Pale in Color Abnormalities Baking Recipes & Cracked Storage of Eggs Should be stored in the refrigerator → large end up and should be kept in the original container Store in the center of the refrigerator ○ With proper storage, eggs are fine to eat about 4-5 weeks past the pack date stamped on the carton Never Wash Eggs Principles of Egg Cookery Cook at a low temperature Cook until desired firmness Use only clean uncracked eggs Cook eggs and egg dishes to 160℉ Eggs Nutritional Contributions #1 Nutrient in Eggs = Protein Grand Total of 72 calories  General Information Fresh vs. Old Eggs Uses: Fresh are used for poaching & frying and older ones are used for baking Hard-Cooked/Hard-Boiled Eggs → They are simmered rather than boiled to prevent a tough rubbery product Ways to prepare eggs in the shell: Hard or Soft cooked Ways to prepare eggs out of the shell: Fried, Over-Easy, Shirred/Baked, Scrambled, Omelet, Poached How to Poach How to Make Eggs Hollandaise Sauce  General Information Continue… Dark Ring around a Hard-Cooked Egg: This is created by a chemical reaction of the iron and sulfur found in the egg Results when too high of heat was used or the egg was not cooled quickly Stages of beaten egg whites: Foamy Soft Peaks Stiff Peaks Fat (Found in the yolk) will inhibit the egg whites from beating to full volume. Work on the following items… Intro to Eggs - pg. 9 (use the textbook to help you) Egg Dishes - pg. 10 (Use the Schoology Quizlet to help you) Scrambled Eggs - pg. 11 (Use the Schoology Quizlet to help you) Chapter 17 → In-House Textbook Chapter 21 → Online Textbook Work on anything you owe me and then move on to your Fundamentals of Foods Portfolio  Friday, Sept. 27 EQ: What is an important function of the protein found in eggs? If you did not watch the Omelet Video from Tuesday, go to Schoology (Egg Unit → Eggs Video) & watch it before you go into the lab. Lab Day (2 at a time): French/American Omelet & Toast (2 pieces) Don’t Forget to take your picture! Turn in by the end of the class: Omelet Rubric/Worksheet The Incredible Egg Webquest Worksheet Due Monday, Sept. 30 @ 11:59 pm Work in Eggs & Egg Cookery Packet Complete pages 9 - 12 in the packet Monday, Sept. 30 EQ: Why should you use room temperature eggs for meringues? Baked Alaska Demo How to Make Cream Puffs (5 mins) Will Make Cream Puffs today and finish it tomorrow Tues., October 1 EQ: What is the most common type of illness associated with eggs and how can you prevent it? Lab Day: Chicken & Spinach Crepes Cream Puffs Don’t Forget to take a picture! Wednesday, Oct. 2 EQ: What are the three stages of whipped egg whites and what factors do you need to remember to get the best results? Egg Variety Lab Day: (Prepare Today - Eat Tomorrow) Angel Food Cake Meatballs Thumbprint Cookies Lemon Bars Meringue Cookies Egg Casserole Tres Leches Cake Don’t forget to take a picture! During down time, work in your Egg Packet Eggs & Egg Cookery Test on Tuesday, October 8  Thurs., Oct. 3 → Half Day EQ: What are staple foods? Evaluate the Lab from yesterday: ○ Don’t forget to take pictures ○ Go over how eggs worked within the recipes Farm Show Recipe (Youth Group: Class 11 - Cookies) Each Kitchen will be entering into the Farm Show From the rules & choices (on the next slide) you will pick a recipe (approved by your teacher) and then complete a grocery list We will preparing & cooking your cookies on Monday for Tuesday judging If any kitchens win, all winnings will be donated to the Manheim Food Bank ○ Youths are welcome to come and help auction their item that evening on Tuesday at 6:15 pm All 1st Place Youth entire will receive 50% of what their item brings at Tuesday evenings auction Prizes: 1st Place = $5 2nd Place = $4 3rd Place = $3 4th Place = $2  Farm Show Youth Group Rules Must choose one of the following types Must complete your recipes within 1 class block of cookies: A. Cupcakes Make a grocery list - Do not include any staple foods that are located in your kitchen’s “Staple B. Bar Cookies & Brownies Foods” Cabinet Print out 5 copies of your recipe C. Dropped Cookies ○ Ex. Oatmeal or Peanut Butter 7 samples of your recipe must be plated D. Filled Cookies Left overs of your recipe will be yours to ○ Ex. Thumbprint consume the following day. E. Rolled Cookies (Use Cookie Cutter) Farm Show Baked Products Rules: ○ Ex. Sugar Cookie Will be judged on general appearance, flavor, consistency, and texture F. Toll House Chocolate Chip Cookies Entered on disposable plates & wrapped G. Whoopie Pies Unable to accept any entries that require H. Miscellaneous refrigeration → includes cream cheese, frostings, & fillings. Also no baked cream I. Gluten Free cheese fillings  Friday, October 4 EQ: What factors determine egg grades? Evaluate the Lab from Friday: ○ Don’t forget to take pictures ○ Go over how eggs worked within the recipes Complete & Review items in the packet ○ Intro to Eggs - pg. 10 (use the textbook to help you) ○ Egg Quizlet → on Schoology ○ Eggs & Egg Cookery Blooket Egg Jeopardy Review ○ Eggs & Egg Cookery Test is Tuesday, October 8 If finished with everything, work on the following: ○ Fundamentals of Food Portfolio ○ Anything you Owe Monday, Oct. 7 EQ: Why should you read your recipe first before you go into the kitchen? Lab Day: Farm Show: Youth Baked Products Don’t Forget to take a picture for your portfolio! Tuesday, October 8 EQ: What are the six classifications of fruit? Eggs & Egg Cookery Test Today Review with Blooket When finished with the test: ○ Work on anything you owe me ○ Work on your Fundamentals of Food Portfolio Block 1 → Walk over Farm Show Entries after the test Introduction to Fruit Kahoot! Do you know your exotic fruit? Fruit Categories (pg. 1) Fruit Scramble (pg. 2) See Next Slide for unscrambled words Weds., Oct. 9 → Half Day Farm Show: Walking to the Farm Show Building to see where everyone placed. Work on Fundamentals of Food Portfolio → Eggs & Egg Cookery, Quick Breads, & About You Tab should be completed ○ Make sure you add your Farm Show Lab to either your Quick Breads or Eggs Tab Weds., Oct. 18: Going Beyond Day The following Kitchens placed in the youth group Farm Show entries: Block 1 → Mrs. Horan’s Class Block 3 → Mrs. Henry’s Class Kitchen 6 received 2nd place in the Dropped Kitchen 1 received 4th place in the Cookie category with their “Chewy Pumpkin Dropped Cookie category with their Snickerdoodle Cookies” “Brown Butter Chewy Maple Brown Sugar Cookies” Between these two items, we donated $6 to the Manheim Food Bank  Thurs., Dec. 7 → Half Day EQ: Why are eggs a good source of protein? Quick Breads Test Today ○ After the test, work on your portfolio or anything you owe me Quick Breads Quizlet Quick Breads Blooket Wake Up to Eggs with the Bacon Brothers (3:42 min.) Eggs Pretest (pg. 1 in pkt.) Anatomy of an Egg (pg. 2 in pkt.) ○ See next slide  Wednesday, Dec. 20 EQ: What are staple foods? Egg Test Today ○ Egg & Egg Cookery Blooket After the test, work on the following: ○ Fundamentals of Food Portfolio → “About You”, “Quick Breads”, & “Eggs & Egg Cookery” Tabs should be completed ○ Check HAC → Anything blank means I am missing it from you Pick out Christmas Cookies Recipe, must follow these rules: ○ Must complete your recipe within 1 class block ○ Get the recipe approve by your teacher ○ Make a grocery list - Do not include any staple foods that are located in your kitchen’s “Staple Foods” Cabinet ○ Print out 5 copies of your recipe Christmas Cookie Kahoot! Thursday, December 21 EQ: Why should you read your recipe first before you go into the kitchen? Lab Day: Christmas Cookies Don’t Forget to take a picture for your portfolio! (Will be under the Egg & Egg Cookery Tab or Quick Breads Tab)  Fri., Dec. 22 → Half Day EQ: How do you store cookies? Enjoy your cookies! 🍪 We will have a buffet to taste test them. Don’t Forget to take a picture for your portfolio! ○ Will be under the Egg & Egg Cookery Tab or Quick Breads Tab Holiday Activities Holiday Foods & Sweets Around the World Kahoot! Christmas Food Traditions From Around the World pt. 2 WAYS TO PREPARE IT COOKED FRIED POACHED Mercury is the Venus has a Despite being red, closest planet to beautiful name and Mars is actually a the Sun and the is the second planet cold place. It’s full of smallest one from the Sun iron oxide dust WORLD EGG DAY PARTS OF AN EGG YOLK EGG WHITE Mercury is the closest planet Venus has a beautiful name to the Sun and the smallest and is the second planet from one in the Solar System—it’s a the Sun. It’s hot and has a bit larger than the Moon poisonous atmosphere A PICTURE IS By Slidesgo WORTH A THOUSAND WORDS October 14th ICONS PACK