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11-HE Cookery Week 1

This document provides an introduction to a cookery course that will cover preparing egg, cereal, seafood, and vegetable dishes. It outlines the lessons that will be taught, including identifying egg components, using proper tools and techniques for mise en place. The document then discusses the physical structures of eggs like the shell, membranes, air cell, albumen, chalazae, yolk, and how to test if eggs are still fresh using the water test.

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LD 07
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58 views

11-HE Cookery Week 1

This document provides an introduction to a cookery course that will cover preparing egg, cereal, seafood, and vegetable dishes. It outlines the lessons that will be taught, including identifying egg components, using proper tools and techniques for mise en place. The document then discusses the physical structures of eggs like the shell, membranes, air cell, albumen, chalazae, yolk, and how to test if eggs are still fresh using the water test.

Uploaded by

LD 07
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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WELCOME TO

THE WORLD
OF COOKERY!

MS. LOU DOMINIQUE


QUITUA
11-HE
COOKERY (3RD QUARTER)

 Module 7: PREPARING EGG DISHES


 Module 8: PREPARING CEREAL AND STARCH DISHES
 Module 9: PREPARING AND COOKING SEAFOOD
 Module 10: PREPARING DISHES VEGETABLE DISHES
LESSON 1: PERFORM MISE EN PLACE
MODULE 7 PREPARING EGG DISHES
AT THE END OF THIS LESSON, YOU ARE EXPECTED TO:

1. IDENTIFY PHYSICAL STRUCTURE AND COMPONENTS OF EGG;


2. USE APPROPRIATE TOOLS AND EQUIPMENT; AND
3. APPRECIATE EGG’S NUTRITIVE VALUE AND FRESHNESS CHARACTERISTICS.
LESSON OBJECTIVES:
EGGS

It is a food product produced from poultry that is used as both an ingredient
and a main dish for baked foods. It is a food produced by a bird with a hard
shell. An egg is a nutritious alternative source of protein. It is packed with a lot
of protein and other energy-giving nutrients. Eggs are one nature’s most
perfectly balanced food containing all the protein, vitamins (except vitamin C)
and minerals essential for good health. Eggs are essential to all kinds of
cooking, not only in the preparation but as food in their own right. They
produce meals that are economical with minimum preparation. The sources of
eggs come from chicken, ducks, geese, turkeys, and wild birds such as plovers
and gulls.
MIS EN PLACE

 Mise’ en Place (MEEZ ahn plahs) is a French term for having all your ingredients

measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans, mixing bowls,
tools and equipment are set in place. It is a technique used to assemble meals quick and
easy.
ACTIVITY#1:
WHAT’S NEW!
Directions: Enumerate the
components of an egg. Write your
answer in your activity/portfolio
notebook.
COMPONENTS OF EGG:
PHYSICAL STRUCTURES OF EGG

 Shell- Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores.
Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semi-permeable
membrane, which means that air and moisture can pass through its pores. The shell also has a thin
outermost coating called the bloom or cuticle that helps keep out bacteria and dust.
 Membranes - Lying between the eggshell and egg white, these two transparent protein membranes
provide efficient defense against bacterial invasion. There are two types of membranes: (1) inner shell
membranes- stick to the albumen, (2) outer shell membranes-stick to the shell.
COMPONENTS OF EGG:
PHYSICAL STRUCTURES OF EGG

 Air Cell - An air space forms when the contents of the egg cool and contract after the egg is laid. The
air cell usually rests between the outer and inner membranes at the egg’s larger end, and it accounts for
the crater you often see at the end of a hard-cooked egg. The air cell grows larger as egg ages.
 Albumen- The egg white is known as the albumen, which comes from albus, the Latin word for
“white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins,
the main components of the egg white in addition to water.
 Chalazae -Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Like, little
anchors, they attach the yolk’s casing to the membrane linings to the eggshell. The more prominent
they are, the fresher the egg.
COMPONENTS OF EGG:
PHYSICAL STRUCTURES OF EGG

 Germinal Disk -This is the entrance of the latebra, the channel leading to the center of the egg yolk.
 Yolk- The yolk is the yellow portion of an egg; it covers the 33 percent of the egg’s weight. It is
covered by the vitelline membrane that separates it from the egg white that protects it from breakage.
The yolk contains less water and more protein than the white, some fat, and most of the vitamins and
minerals of the egg. These includes iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and
riboflavin. The yolk is also a source of lecithin, an effective emulsifier. Yolk color ranges from just a
hint of yellow to a magnificent deep orange, according to the feed and breed of the hen.
ARE MY EGGS STILL GOOD? FOR A FRESH FOOD,
EGGS HAVE A SURPRISINGLY LONG SHELF LIFE; THE
USDA CONSIDERS THEM SAFE TO EAT FOR 45 DAYS
AFTER PROCESSING. THERE'S ALSO A SIMPLE TEST
TO DETERMINE AN EGG'S RELATIVE FRESHNESS.
HOW TO TELL IF EGGS ARE GOOD OR BAD
HOW TO TELL IF EGGS ARE STILL
GOOD

 The best way to know if an egg is still good is to go by the date code
on the package that it came in. However, if you have an egg and you're
not sure about that date, another way to test it is to simply place it in a
bowl or glass filled with cold water.
THE WATER TEST
FOR EGG FRESHNESS

 First, fill a bowl or glass


with about four inches of
cold water and gently place
your egg(s) inside. Very
fresh eggs will sink to
the bottom and lay on
their sides. If an egg stays
at the bottom but stands on
its small end, it's still fine to
eat; just not quite as fresh.
HOW TO TELL IF  Smell
EGGS HAVE GONE  If you crack open an egg and immediately notice a pungent
BAD smell, it's probably safest to toss the egg. When eggs develop
cracks during handling and transportation, bacteria has a
chance to enter through the shell and can cause some pretty
Along with the water test, there
stinky odors to develop inside the egg. Fresh eggs, on the other
are a few ways to quickly tell if an
egg is old or spoiled: hand, tend to have little to no noticeable odor.
APPEARANCE

 After you've cracked open an egg, take a look at the inside of the shell for black or brown
spots, which can indicate mold. On the contrary, dark brown or red specks (blood spots)
floating in the egg white or clinging to the yolk are not an indication of spoilage and
completely safe to eat or remove with a spoon.
EGG WHITES
CONSISTENCY

As eggs sit in your fridge, a small amount of air


slowly seeps through the shells over time, creating
that air pocket you may have noticed when peeling
a hard-boiled egg. This can cause the egg white to
become watery. Although watery eggs aren't
necessarily unsafe to eat, if you're unsure of the
expiration date and notice that the egg whites are
particularly loose, it's probably best to get a new
carton.
Seatwork#1:
TRUE OR FALSE

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