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Culinary eggs12
Stack #3541965
| Question | Answer |
|---|---|
| eggs symbol | fertility & life |
| eggs | versatile to prepared fried scramble poached hard |
| functions in food | structure, thickening, color, emulsification, leavening biding, coating, glazing, clarifying |
| eggs composition structure | yolk 30% wt. of the egg yellow part- color influenced by animal feed albumen-58% wt. of the egg |
| yellow part contains | protein, fat, lecithin(phospholipid) , cholesterol, minerals (iron) ,water,slighhtly acidic |
| albumen parts | 58% wt. of the egg -egg white - thick and thin ( thin white increase w/ age) contains -water, protein, minerals(sulfur) slightly alkaline |
| air cell or air space | located at both ends increases w/ age due to moisture loss the bigger air cell the oldest egg |
| shell | 12% wt. calcium carbonate, porous, color based on breed of hens |
| chalazae | hold the rope inside the egg ropy twisted strands of albumen anchors the yolk in center of thick egg whites |
| vitelline membrane | membrane surrounding the yolk Attached to chalazae weakens w/ age |
| micro nutrients | vitamins fat soluble (a,d, e, k) water soluble(riboflavin, b12, folate, biotin,pantotenic acid) minerals iron in yolk, sulfur in albumen |
| candling | view eggs against a light source to show interior quality eg. placement of yolk, size of air cell, foreign substances, cracked shells |
| Characteristics of high quality egg | thickness of albumen- 2x more tin white than thick white prominence of Salazar roundness & fullness of yolk, no sulfur smell, small air cells, shape, cleanliness, texture of shell |
| loss of quality | yolk is flat albumen decrease in amount of thick whites, increase in amount of thin white more alkaline due co2 loss, air cells become larger .loss of moisture and co2 |
| grading | best quality AA, A ( sold at markets) lowest grade B (food service not sale to customer) |
| size not related to grading | pee-wee to jumbo based on minimum wt. for a dozen eggs in their sell recipes written for LARGE eggs |
| eggs substitutes liquid eggs | york is removed( not sat. fat & cholesterol) , pasteurized |
| unique qualities of eggs and functions in a recipe | flavor, color, emulsify, thicken, bind, foam, interfere, CLARIFY (soup) |
| emulsifier | egg yolk-lecithin-phospholipids thicken & stabilize salad dressings ,sauces, mayo. |
| binding agent | high Protein content-coagulates during cooking foods dipped in beaten egg before battered- for better adhesion binder in products eg. meatloaf, meatballs -hold ingredients together |
| interfering agent | candy & ice cream production interfere w/ formation of ice crystals or large surge CRYSTALS |
| color | yolk- yellows cakes , cookies, pastries flavor nutritional value |
| foaming agent | egg white foam- beat air into whites aerate & leaven- puffy melts, soufflés, angel food cake, sponge cake, meringues fresh eggs- have thick egg whites- more stable Yolks may be beaten separately to maximize leavening |
| factors affecting foaming | beating technique (start slowly ,gradually, increasingspeed testing for doneness -obseve peak formation avoid over-whipping- prevent collapse & separation of foam Temperature- bowl. beatres, eggs,@ should be at room temperature larger volume |
| factors affecting foaming 2 | bowl- deep glass or stainless steel bowl, rounded bottom, sloping sides, avoid plastic bowls fat- interferes w/ foam formation careful separation of egg white from yolk egg separators acid- enhance whiteness & stabilizes foam lower ph of eggs whites add |
| factors affecting foam 3 | sugar- stabilize foam- retards denaturing & coagulation add gradually after soft peak stage salt- is rarely added - decreases stability & volume |
| eggs a high protein food item | denatured & coagulated |
| basic cooking principles | low to moderate cooking temp. short cooking time as possible overcoagulatiuon- toughness the protein network; promotes increased water loss |
| 2 techniques to evenly distribute heat and protect protein | water bath doble boiler |
| coagulation temp. | egg whites-140-149 egg yolk- 144-158 whole egg- 158 beaten whole eggs- coagulate at slightly higher temp. 156 w/ added ingredients-eg. custard production w/ milk & sugar 175 |
| dry heat preparation frying | frying, fried eggs omelets -american fold in alf- French- fold in three puffy omelet frittata Italian omelet- Keish the same but crust |
| dry heat preparation baking merengue | baking- merengue( soft contains small amount of sugar used pie topping, hard contains more sugar use for cookies or base tart) overcook merengue beading |
| drye heat baking soufflé | base- thick white sauce or pastry cream egg whites foam- stiff peaks flavoring ingredients- sweet or savory FOLD IN- THE EGG WHITE FOAM INTO THE OTHER ingredients |
| MOIST HEAT PREPARATION HARD COOK | soft tender white , moist yolk overcooking hard cooked eggs ferrous sulfide -a green ring around the yolk reaction or iron in yolk & sulfur in white tough white, mealy yolk |
| most heat poached | firm yolk, compact white gradeAA best fro appearance addition of acids aids in coagulation |
| custard | sweet dessert or savory |
| quiche | custard in a pie shell |
| types of custard preparation | stirred -soft custard or custard sauce -ingredients stirred while heated done when coats back of spoon bake custard- poured into uncreased custard cups place in oven -water bath microwave cooking- use low setting; never cook egg in shell |
| folding in | combining egg whites to batter |
| tempering | adding some hot liquid to an egg mixture to equalize the temp.- prevent egg cooking when mixing w/ otrerhot ingredients |
| syneresis | separation of liquid from gel (also call weeping) caused by over coagulation |
| refrigerated temp. | fresh eggs 36-41 stored covered to minimize moisture loss & odor absorption hold 2 weeks w/o quality loss; use w/in 1 month |
| FDA & FSIS of the USDA responsible | responsable for egg safety salmonella enteritis food borne illness raw egg consumption not recommended use processed pasteurized eggs in recipes when eggs will not be cooked some whole shell eggs are pasteurized in shell |
Created by:
Cfreytes