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Standard 3.2

Standard 3.2. Assess the effect of nutrients on health, appearance and peak performance. Journal. Compose a list of your favorite 5 dishes that requires the use of eggs. Egg Basics. Nutrition Mrs. Phillips & Ms. Smith. Activity. Get out a sheet of paper

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Standard 3.2

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  1. Standard 3.2 • Assess the effect of nutrients on health, appearance and peak performance.

  2. Journal • Compose a list of your favorite 5 dishes that requires the use of eggs.

  3. Egg Basics Nutrition Mrs. Phillips & Ms. Smith

  4. Activity • Get out a sheet of paper • Write one thing that you like about eggs, know about eggs, or the different ways that you can cook them. • Ball up your paper with your comment, and THROW THEM AT MS. SMITH! 

  5. Structure of an Egg

  6. Nutrients in Eggs • Protein • Riboflavin • Iodine • Vitamin A, B, and D • Iron • Trace Miners • However, egg yolks also contain saturated fats and cholesterol.

  7. Buying Eggs-Grade • Eggs are sold accordingly to GRADE and SIZE standards.-USDA • AA, A, and B. • No difference in nutritive value but a difference in appearance when cooked. • Grade AA and A eggs have thicker white and better used for appealing appearance. • Grade B eggs are used when appearance is not important.

  8. Buying Eggs-Size • Size is determined by the minimum weight for a dozen. • Most commonly sold are large and extra large. • Recipes assume that large eggs will be used. • Eggs are priced according to size and supply. • Be sure to open eggs and check them before purchasing.

  9. Storing Eggs • Eggs are highly perishable! • Store them immediately when you get home from shopping and refrigerate. • Refrigerate in original carton. • Do not put eggs in egg tray, because the drop in temperature every time the door opens may cause eggs to lose quality. • Egg shells are porous and pick up aromas from other foods. • Do not wash eggs before storing, washing destroys egg’s natural protective covering.

  10. Preparing Eggs • Cooked a moderate temperatures • When overcooked, eggs become tough and rubbery. • The white will COAGULATE, or become firm, before the yolks do. • When cooked in microwave they cook faster.

  11. Eggs Cooked in Shells • Place single layer of eggs in saucepan, and add water level to at least 1 inch above the eggs. • Cover saucepan and bring the water just to boiling. • Turn off heat and let stand about 15 minutes • After cooking, immediately run cold water over eggs to stop cooking process.

  12. Separating Eggs • Crack egg and let the white run through your fingers and keep yolks in palm of hand. • Problems that can occur from separating the eggs in your hand? • Hands may be dirty, grease from hands may keep beaten egg whites from reaching full volume. • Or, the egg yolk may slip easily off of your hand into the bowl of whites.

  13. Forming Peaks • Soft peak stage: the peaks bend over slightly when the beaters are lifted our of the whites. • Stiff peak stage: the peaks are glossy and hold their shape when the beaters are lifted out of the mixture.

  14. Whipping Egg Whites • http://www.youtube.com/watch?v=LVcNDhwwFB8

  15. Group Activity • Get in a group and come up with a poem, rap, song, etc. including these words and what you have learned about eggs in this lesson. • yolks • Coagulate • Grades • Sizes • Peaks • Nutrients in eggs • Whites

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