LESSON 2.pdf

COOKERY 10 EGG COOKERY  MARKET FORMS OF EGG LESSON 2 Market Forms of Egg FRESH EGGS FROZEN EGGS – these eggs are pasteurized before freezing; must be thawed before being used DRIED EGGS – eggs are pasteurized before drying; comes in powdered form; usually used by manufacturers of ca...

COOKERY 10 EGG COOKERY  MARKET FORMS OF EGG LESSON 2 Market Forms of Egg FRESH EGGS FROZEN EGGS – these eggs are pasteurized before freezing; must be thawed before being used DRIED EGGS – eggs are pasteurized before drying; comes in powdered form; usually used by manufacturers of cake mixes Characteristics of Quality Fresh Eggs  Itshould be clean and uniform in size. It should be plain, free from stain, odor or feces. Shell should be rough, chalky and unbroken. It should sink in water.  It should have firm, round, and well-centered yolk. It should have light and thick white part. It has small air cell. How to Buy Eggs 1. Choose the type desired and know the best quality for each type. 2. Know how to determine fresh eggs. Methods used to determine fresh eggs: Candling – eggs are held before a source of light Methods used to determine fresh eggs: Gross Examination – fresh eggs have rough shells which are dull appearance Methods used to determine fresh eggs: Water Test – eggs are placed in a bowl of water, fresh eggs will sink and stale eggs will float Methods used to determine fresh eggs: Breaking– fresh eggs have clear, thick, firm white; yolk is well-rounded, high in mid center 3. Be familiar with the different types of eggs. Kinds of Eggs Available in the Market a. Hen’s Egg Typeof egg most frequently used in cooking Canbe from leghorn chickens or from native chickens b. Quail Egg Smallwith dark brown speckled shells c. Duck Egg Larger that the hen’s egg Richer in flavor Havea grayish thick shell d. Goose & Ostrich Eggs These are usually used and decorated for Easter occasion