CHRM 1030 Culinary Foundations Eggs

1. CHRM 1030Culinary FoundationsEggs Session Nine: Eggs

2. What are Eggs? • The reproductive element of female birds • Used around the world as a vital source of nutrients • Also an essential ingredient in cookery Session Nine: Eggs

3. Session Nine: Eggs

4. Components of an Egg Session Nine: Eggs

5. Composition Description Session Nine: Eggs

6. Grading - USDA Session Nine: Eggs

7. Grading - Dating • CARTON DATESEgg cartons from USDA-inspected plants must display a Julian date--the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states. • JULIAN DATESStarting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed. Session Nine: Eggs

8. Grading - Grades • GRADING Classification determined by interior and exterior quality and designated by letters — AA, A and B. In many egg packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision according to USDA standards and regulations. The grading service is not mandatory. Other eggs are packed under state regulations which must meet or exceed federal standards. • In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B. • There is no difference in nutritive value between the different grades. Session Nine: Eggs

9. Size • Jumbo • Extra large • Large • Medium • Small • Peewee Session Nine: Eggs

10. Storage • Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss Session Nine: Eggs

11. Freshness • Decreases rapidly at room temperature • Fresher=better and more uses Session Nine: Eggs

12. Market Forms • Fresh • Whole eggs or shelly eggs • Frozen Eggs • whole • whites • yolks • sugared yolks • whole with extra yolks • Dried eggs • Whole • Whites • Yolks • Pre cooked • slice and go for salad bars. • Eggs in a bag for banquet work-raw refrigerated and pasteurized. Session Nine: Eggs

13. Egg Substitutes • egg whites only and no yolk • albumen from plant sources or soy, and a variety of protein based chemicals to imitate the egg • They are used for fat restricted diets and can be useful for this reason. Session Nine: Eggs

14. Egg Cookery • Protein coagulates at approximately 140 F. • Whole eggs-156F • Whites- 140 to149 F • Yolks- 144-158F • Custard – 175 to 185 F Custard contains liquid such as milk that contains additional moisture and fats to cushion the temperatures Session Nine: Eggs

15. Doneness • Do not overcook eggs!! • Coagulation shrinks the protein • If it shrinks too much, cellular breakdown and moisture loss occurs. • The proteins get tough and in edible. Session Nine: Eggs

16. Egg Cooking Guide • Hormel website Session Nine: Eggs

17. Boiling, simmering, poachingpg.597-598 • Never boil, simmer at 180 to 200 max. • cold water start • 3 to 4 minutes soft • 12 to 15 minutes to hard cooked. • Hot water start • 1 to 2 minutes to soft • 10 to 11 minutes to hard Session Nine: Eggs

18. Fried Eggspg. 596-597 • Flat grill or griddle at 325 degrees, in small amount of clarified butter • Sunny side up, OE, OM, OH, basted, steamed. • NO BROWN!!!!!!!!! Session Nine: Eggs

19. Shirred Eggspg 591 • Oven baked at 350 till set, hot fat in casserole Session Nine: Eggs

20. Scrambled Eggspg 593 • Salt the eggs after coagulation or eggs will be too relaxed and soft. • Do not overbeat • Add milk or cream to stablize the sulfer, keeping the eggs from turning green. • 8 oz. per quart of eggs or 1 to 2 tbls per egg. • Shake and stir gently to set eggs uniformly. Session Nine: Eggs

21. Omelets • American Style- • The ingredients are pre-cooked and to the eggs just before they set, this will bind the ingredients. • French Style- • Similar to American but the eggs are cooked entirely without the filling, rolled onto the plate, split down the middle and the filling is added. • Frittata- • Open-faced omelets of Spanish-Italian origin. Session Nine: Eggs

22. Soufflé & Custards • Soufflé • Made with a custard base lightened with whipped egg whites and then baked. Soufflés are very unstable and collapse quickly after baking. • Custard- • Any liquid thickened by the coagulation og egg protiens. The consistency depends upon the ratio of egg to liquid. • Stirred Custard • Cooked on top of the stove, sets lightly enough to remain pourable when cooled. • Baked Custard • Cooked in an oven sets firmly enough to hold and edge when cut. • 185 Degrees is coagulation time for custards. Solids incorporated should be precooked because they would interfere with the binding of the custard. Session Nine: Eggs

23. General Formulas for custards • 1 cup milk plus 2 eggs = light custard • 1 cup cream plus 4 yolks and 1 egg = rich custard • Foams • Egg foams or meringues are generally used with sugar to produce a stiff mixture used to lighten cakes and other baked goods. Session Nine: Eggs

24. What are the unique features of professional breakfast service? • Quick Service • Several items cooked to order-ie. Eggs and egg dishes • Hot beverage to stimulate-coffee or tea • Starch items play a bigger roll than any other meal of the day-cereal products, both hot and cold. Session Nine: Eggs

25. What is a Continental breakfast? • Roll or Croissant or Danish or Bagel • Juice • Coffee or tea Session Nine: Eggs

26. Self Research Project • Research the following egg dishes in the book and give a short (3-5 minute) discussion on each • Omelet Group • Soufflé Group • Custard Group Session Nine: Eggs

27. Lab Briefing • Each student will prepare 5 egg dishes for practical evaluation • Hard boiled • Poached • Over-easy • Scrambled • Shirred Session Nine: Eggs

28. Lab Briefing • In Addition, each group will research and prepare one of the following types of recipes: • Quiche • Devilled eggs • Strawberry omelet soufflé • Huevos rancheros • French toast • Fritatta Session Nine: Eggs

29. Homework Nine • Prepare for the final • No Homework • No Egg Quiz • Due TODAY: • Final Shopping Lists Session Nine: Eggs