TLECookeryNCII_Grade10_QTR1_Module-5.pdf

Department of Education National Capital Region SCHOOLS DIVISION OFFICE 10 MARIKINA CITY TLE - Home Economics Cookery NC II First Quarter-Module 5 Market Forms of Eggs/ Uses of Eggs in Culinary Writers:...

Department of Education National Capital Region SCHOOLS DIVISION OFFICE 10 MARIKINA CITY TLE - Home Economics Cookery NC II First Quarter-Module 5 Market Forms of Eggs/ Uses of Eggs in Culinary Writers: LESLIE LUMAMPAO ALICIA P. MARCELO Cover Illustrator: CHRISTOPHER E. MERCADO 1 2 3 4 5 This module was designed and written with you in mind. It is here to help you develop knowledge, skills, and attitudes in the performance of Cookery tasks. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. This Module contains lesson in: LO 2- Prepare and cook Egg dishes Lesson 1- Market Forms of Eggs/Uses of Eggs in Culinary After going through this module, you are expected to: 1. identify the market forms of eggs; 2. explain the uses of eggs in culinary arts; and 3. determine the varieties of egg dishes. In your own words explain the following terms below. (5 points each). 1. Varieties _____________________________________________________________________ _____________________________________________________________________ 2. Uses _____________________________________________________________________ _____________________________________________________________________ 3. Culinary Arts _____________________________________________________________________ _____________________________________________________________________ 6  Lesson Market Forms of Eggs/ Uses 1 of Eggs in Culinary Eggs are sold in several processed form and economically eggs are inexpensive meat substitute. These substitute are important for people in food industry. In addition to fresh eggs, several other forms are available. Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or without oil, as simply or as elaborately as one‘s inclination for the moment. Indeed it can be eaten anywhere. Notes to the Teacher Guide learners to enable them gain knowledge and understanding about the Market Forms of egg and Uses of Eggs in Culinary Arts 7 Perform an experiment from home checking the freshness of an egg by submerging it in a bowl of water. Write your observation and Illustration on the box below. Illustration box Observation: __________________________________________________________________________________ __________________________________________________________________________________ The following are the market forms of eggs: 1. Fresh Eggs Are commonly known as shell eggs, these can be purchased individually, by dozen, in trays, in case or half case in the market. 8 2. Frozen Eggs These are pasteurized and must be thawed before use since they are all frozen. They come in the form of whole eggs with extra yolks wherein 5% of sugar is added. 3. Dried Eggs These come in powdered form and it is seldom to use. It is available in whole, yolk or whites depending on their use. Their whites used for preparing meringue. Dried eggs are used primarily as ingredients in food industry. They are not commonly sold directly to consumer Bulk or fluid whole, egg whites, and egg yolks. Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts, where the traditional recipe may have indicated that the eggs should be raw. Dried powdered eggs are also sold and may be useful for some baked goods or in certain circumstances. For food service use. Egg substitutes may be entirely egg-free or may be produced from egg whites, with dairy or vegetable products substituted by yolks. These substitutes are important for people with reduced-cholesterol diet requirement. Kinds of Eggs Available in the Market 1. Hen’s Eggs are type of eggs most frequently used in cooking. 2. Quail Eggs are small with dark brown speckled shells. 3. Duck Eggs are larger than hen’s eggs and richer in flavor giving a creamy depth to baked dishes and have grayish thick shell. 4. Goose Eggs and ostrich eggs are even bigger and for this reason are often blown out and decorated for easter occasion 5. Gulls Eggs are not widely available but if you do come across them, serve them in the same way as quail’s eggs. 9  USES OF EGGS IN CULINARY CULINARY USE METHOD EXAMPLE OF USES AERATING Whipped egg whites Sponge Cakes contain tiny are Souffles bubbles. When this mix is added to other Pavlova ingredients, it makes the dish light and fluffy. There are three stages of whisking egg whites to a foam. These are: * Soft peak- peaks are formed but do not hold up *Firm peak- peaks hold up but are slightly bent at the peaks *Stiff peak- the peaks stand straight up. The foam should look moist and shiny BINDING Eggs can be used to Hamburger bind ingredients Patties, Omelletes together as they are coagulated when ,Quenelles cooked. CLARIFYING Beaten egg whites are Stocks added to remove Consomme soups impurities and produce a clear finish. Aspic COATING Coating batter use Fried or deep fried whole eggs and foods such as fish, breadcrumbs to meats, chicken and provide a coating or vegetables 10  protection for the food item prior to cooking. ENRICHING Whole eggs add flavor Cakes, puddings, and nutritional value. pasta, egg nog drinks EMULSION Whipped egg yolks can Hollandaise hold other ingredients Mayonnaise together that do not normally mix, such as oil and vinegar. GARNISHING Sliced, sieved and Consomme chopped hardboiled egg Royale can be used as a garnish Consomme Celestine GLAZING Beaten whole egg or Bread and bread rolls yolk brushed onto food duchesse items before baking will give it a gloss or glazed finish. THICKENER Beaten egg yolks will Soups coagulate and hold a Custard liquid in suspension when heated. EFFECT OF HEAT ON EGG Coagulation of proteins: White at 60-65 0C, yolk at 65-700C. Beyond this temperature, over coagulation occurs and water is squeezed out causing shrinkage resulting in a tough product. Formation of greenish discoloration at the interface of the yolk and white when egg is overcooked Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated from the sulfur containing ferrous sulfide. Reaction is favored by: High cooking temperature Prolonged cooking 11 Reaction is prevented by immediate cooling of the egg (e.g. immersing in cold water) after cooking VARITIES OF EGG DISHES TYPE DESCRIPTION HARD BOILED Cook small eggs for 12 minutes, medium eggs for 13 minutes, large eggs for 14 to 15 minutes, and extra-large eggs for 15 minutes. CODDLED EGGS Put cold eggs into already simmering water and simmer for 30 seconds. SOFT-COOKED EGGS Put cold eggs into already simmering water and simmer for 3 to 4 minutes. MEDIUM-COOKED EGGS Put cold eggs into already simmering water and simmer for 5 to 7 minutes. POACHED EGGS Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the less likely the white is spread and become ragged. FRIED EGGS Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and good appearance of the finished dish. SUNNY SIDE UP EGGS Type of fried eggs that cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be low or bottom will toughen or burn before top is completely set. BASTED EGGS Type of fried eggs that not flip just add a few drops of water to pan and cover to steam cook the top. A thin film of coagulated white will cover the yolk which should remain liquid. 12  OVER EASY Fry and flip over. Cook just until the white is just set but the yolk is still liquid FRIED EGGS OVER MEDIUM Fry and flip over. Cook until the yolk is partially set. FRIED EGGS OVER HARD Fry and flip over. Cook until the yolk is completely set. FRIOED EGGS SCRAMBLED EGGS Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft delicate curd and a creamy texture, or stirred less frequently as they cook for a larger curd and a firm texture. Whether prepared to order or to serve on a buffet line, scrambled eggs must be served hot, fresh and moist. OMELET A dish made from beaten eggs quickly cooked with butter or oil, but not further stirred while cooking. PICKLED EGGS Typically hard boiled eggs that are cured in vinegar or brine solution. This was originally done like many foods as a way to preserve the food so that it could be eaten months later. DEVILED EGGS Yolks of hard boiled eggs are mashed with cream or mayonnaise, mustard and seasonings and then mounded or piped into the white of the boiled egg. BALUT A developing duck embryo that is boiled alive and eaten in shell. EGG SANDWICH A sandwich with some kind of egg filling. A common version is the fried egg sandwich. EGG DROP SOUP A soup with a wispy beaten eggs in boiled chicken broth. Answer the following questions and write your answer on the space provided below. (5 points each) 1. How do the market forms of eggs differ from one another? 13 __________________________________________________________________________________ __________________________________________________________________________________ 2. Why do you have to know the uses of eggs in culinary arts? __________________________________________________________________________________ __________________________________________________________________________________ Arrange the jumbled letters to form the uses of eggs in Culinary Arts and give examples of egg dishes. JUMBLED LETTERS ARRANGED LETTERS EGG DISHES 1. ARGNHISGIN 2. RICHENING 3. NOISLUME 4. DINGBIN 5. TINGCAO 6. RATINGAE 7.FYINGRICAL 8. IZNGGLA 9. TRHICKEEN Rearrange the jumbled letter in the parentheses to form the correct answers. Write your answer on the space before the number. 14 _________1. (OCDDLED) To put cold eggs into already simmering water and simmer for 30 seconds. _________2. (TELOME) A dish made from beaten eggs quickly cooked with butter or oil, but not further stirred while cooking. _________3. (IELCKPD) This was originally done like many foods as a way to preserve the food. _________4. (EDTASB GGES) Type of fried eggs that not flip just add a few drops of water to pan and cover to steam cook the top. _________5. (OACHPED GSEG) It is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape Identify the kind and market forms of eggs in the following. ___________1. Larger than hen’s eggs and richer in flavor giving a creamy depth to baked dishes. ___________2. Small eggs with dark brown speckled shells. ___________3. Eggs used for Easter occasion. ___________4. Kind of eggs that are not widely available. ___________5. Type of eggs most frequently used in cooking ___________ 6. These come in powdered form and it is seldom to use. __________7. Commonly known as shell eggs, these can be purchased individually, by dozen, in trays. _________8. These are pasteurized and must be thawed before use. _________9. Type of eggs most frequently used in cooking. _________10. A small with dark brown speckled shells. 15 Pictorial Report Online Activity-Search and make a pictorial using Microsoft word, report with illustration showing the uses of eggs in culinary arts. Offline Activity- Look for cookery books or cooking magazines and make a report with illustration showing the uses of eggs in culinary arts. Use the illustration box and report space below. Illustration box: Report: ________________________________________________________________________________ _______________________________________________________________________________ 16 17 Assessment Additional Activities 1. Duck Eggs 1. Coddled 2. Quail Eggs 2. Omelet 3. Goose Eggs 3. Pickled 4. Gulls Eggs 4. Basted Eggs 5. Hen’s Eggs 5. Poached Eggs 6. Dried Eggs 7. Fresh Eggs 8. Frozen Eggs 9. Hen’s Egg 10. Quail Egg ANSWER KEY Books Cookery Volume II TVL Track K to 12, A.H. Rondilla, E.S. Avendaño, E.P Roque Online Sources https://www.lefoodist.com/guides/cooking-classes-paris/cookingparis148.html https://www.google.com/search?hl=en- PH&authuser=0&ei=M8LyXsNFpvnwQPc7pD4Cw&q=what+is+the+importance+of+i ngredients+in+cooking+egg+dishes&oq=What +is+the+importance+of+ingredients+in+cooking+egg+&gs_lcp=CgZwc3ktYWIQAxgA MgUIIRCgATIFCC EQoAE6BAgAEEc6CAghEBYQHRAeOg4IABDqAhC0AhCaARDlAjoICAAQsQMQkQI6 BQgAEJECOgUIABCx AzoCCAA6BAgAEEM6BQgAEIMBOggIABAWEAoQHjoGCAAQFhAeUO2pAVjC4wJgo e8CaAFwAXgEgAH gAogB-k-SAQkwLjQyLjE0LjKYAQCgAQGqAQdnd3Mtd2l6sAEG&sclient=psy-ab https://www.google.com/search?hl=enPH&authuser=0&ei=HrXyXv2yJdj4hwOqgJS 4CQ&q=qualities+of+eggs&oq=qualities+of+eggs&gs_lcp =CgZwc3ktYWIQAzICCAAyAggAMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeMgYIAB AWEB4yBggAEBYQ HjIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjoECAAQRzoECAAQQzoOCAAQ6gIQtA IQmgEQ5QI6BQgA EJECOgUIABCxAzoFCAAQgwE6BwgAELEDEEM6CAgAELEDEJECUJ3XMFiLmzFgj 6QxaAFwAXgEgAGBB4 gBoTuSAQ0wLjkuNi4xLjIuMC40mAEAoAEBqgEHZ3dzLXdperABBg&sclient=psyab &ved=0ahUKEwj9uanhrpnqAhVY_GEKHSoABZcQ4dUDCAw&uact=5 http://www.fao.org/3/Y4628E/y4628e04.htm https://www.webmd.com/diet/features/good-eggs-for-nutrition-theyre-hard- tobeat#:~:text=One%20egg%20has%20only%2075,nutrients%20like%20lutein%20a nd%20zeaxanthin 18  Development Team of the Module Writers: Leslie C. Lumampao (MHS) Alicia P. Marcelo (MHS) Editors: Katherine T. Santos (CISSL) Nerissa E. Estrella (ASP II/OIC - MNHS) Bernadette L. Nepomuceno (Subject Coordinator, SNNHS) Internal Reviewers: Joseph T. Santos, (Education Program Supervisor-EPP/TLE) Lay- out Artist: Khrycys G. Olairez (BNHS) Management Team: Sheryll T. Gayola Assistant Schools Division Superintendent OIC, Office of the Schools Division Superintendent Elisa O. Cerveza Chief, Curriculum Instruction Division OIC, Office of the Assistant Schools Division Superintendent Joseph T. Santos Education Program Supervisor-EPP/ TLE Ivy Coney A. Gamatero EPS – Learning Resource Management and Development System For inquiries or feedback, please write or call: Schools Division Office- Marikina City Email Address: [email protected] 191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines Telefax: (02) 682-2472 / 682-3989 19