The Structure of an Egg Nutrients in Eggs

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The Structure of an Egg Nutrients in Eggs Powered By Docstoc
					The Structure of an Egg:
1. Explain the shape of an egg.

2. What are the shell colours and why are they different?

3. What space does the air pocket occupy and what happens when the egg ages?

4. Draw the inside structure of an egg, label it, AND give a definition of part.

Nutrients in Eggs:
1. List the three nutrients eggs are an excellent source of:

2. They are a good source of 5 other nutrients.

3. Egg yolk contain these two items:
Buying and Storing Eggs: {Start on page 468}
1. Harmful bacteria in raw or undercooked eggs have caused food-borne illness. To
make sure that eggs are safe to eat, LIST the guidelines you should follow to make
sure eggs are safe:

2. When you are at the grocery store what should you do before you buy eggs?

3. Eggs are highly perishable, when you get home from shopping list the things you
should do with eggs:

4. Leftover raw yolks or whites should be__________________ in a ____________
container if they will be used within ________ to _________ days.

5. Refrigerate cooked egg dishes ______________ and __________ them within
________ days.
Preparing Eggs:
1. How must eggs be cooked?

2. What happens to egg whites and egg yolks when overcooked?

3. Define coagulate:

4. What happens to eggs in the microwave?

5. Using the Safety Check- why should you never cook eggs in the shell in the

Now you will have to read and paraphrase the steps for the
6. Eggs Cooked in the Shell:

7. Fried Eggs:
8. Baked Eggs:

9. Poached Eggs:

10. Scrambled Eggs:

11. Basic Omelette:
Using Eggs in Recipes
Eggs perform __________ functions in recipes. They add ____________ and
___________. They ________ ingredients together, and in a meat loaf. They are
also used for _______________ foods as __________. When beaten, they
__________________ ________ and can be used to help baked products ________.

1. Custard is a:

2. Define Quiche:

3. There are two types of custard explain each type:
      a.) Stirred custard:

      b.) Baked custard:

Separating Eggs:
1. Eggs separate more easily when__________.

2. What is an easy was to separate eggs?

Beating Egg Whites:
1. Beaten egg whites can be used to add ____________ and _____________to
baked products.

2. Define soufflé:
3. List the three guidelines for beating egg whites:

4. As egg whites are beaten, they turn white and foamy and begin to form peaks.
The peaks reach two different stages- Explain the two stages:
      a.) Soft peak stage:

     b.) Stiff peak stage:

5. What happens to overbeaten egg whites?

6. How must beaten egg whites be used in mixtures?

7. What happens if they are stirred or beaten?

8. Explain how you fold in beaten egg whites?
Grading Eggs:
Agriculture Canada inspects all egg-processing plants to ensure that the products are
wholesome and processed according to sanitary standards. They also monitor the
pasteurization and packaging of egg products, most of which are used in the food
service industry, and the packaging and labelling of eggs in retail establishments.

Eggs are graded on:
  o Cleanliness, soundness, and shape of shell.
  o Shape and relative position of yolk within the egg- as viewed during candling.
     Candling: is the commercial method of rotating an egg before a bright light to
     reveal how the inside compares with the required internal standard.
  o Size of air cell and abnormalities, if any, such a blood spots or double yolks.
     Small air cell indicates freshness.

Grades of Eggs:

Canada A: These are of premium quality and in limited supply on the retail market.
Eggs are clean, normal in shape with round, uncracked shells, and finest interior

Canada B: Eggs are reasonably clean, slightly abnormal in shape with uncracked
shells. Canada B eggs are good for general cooking and baking.

Canada C: Eggs are suitable for processing into commercially frozen, liquid, and
dried egg products. Sizes are not specified and cracked eggs may be included , as
long as the contents do not leak.

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