tailieunhanh - Lecture Professional cooking (7/E): Chapter 24 (part 1) - Gisslen

Chapter 24 - Breakfast preparations. After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;. | Chapter 24 Breakfast Preparation Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Eggs The Composition of Eggs Yolk High in both fat and protein. Contains iron and several vitamins. Color ranges from light to dark yellow, depending on the diet of the chicken. Understanding Eggs Eggs The Composition of Eggs White Primarily albumin protein. Clear and soluble when raw but white and firm when coagulated. Contains sulfur. Understanding Eggs Eggs The Composition of Eggs Shell Fragile and also porous. Allows odors and flavors to be absorbed by the egg. Allows the egg to lose moisture even if unbroken. Understanding Eggs The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. Use for fried or poached eggs. Eggs Understanding Eggs: Grades and Quality Grade B eggs, as seen from the top and side. Note how the white and yolk lose thickness and spread more in the lower . | Chapter 24 Breakfast Preparation Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Eggs The Composition of Eggs Yolk High in both fat and protein. Contains iron and several vitamins. Color ranges from light to dark yellow, depending on the diet of the chicken. Understanding Eggs Eggs The Composition of Eggs White Primarily albumin protein. Clear and soluble when raw but white and firm when coagulated. Contains sulfur. Understanding Eggs Eggs The Composition of Eggs Shell Fragile and also porous. Allows odors and flavors to be absorbed by the egg. Allows the egg to lose moisture even if unbroken. Understanding Eggs The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. Use for fried or poached eggs. Eggs Understanding Eggs: Grades and Quality Grade B eggs, as seen from the top and side. Note how the white and yolk lose thickness and spread more in the lower grades. Use for scrambled eggs and baking. Eggs Understanding Eggs: Grades and Quality Eggs Maintaining Quality Proper storage is essential for maintaining quality. Eggs keep for weeks if held at 36°F (2°C) but lose quality quickly if held at room temperature. Eggs can lose a full grade in one day at warm kitchen temperatures. Store eggs away from foods that might pass on undesirable flavors or odors. Understanding Eggs Eggs Egg Size Classifications* Size . Metric__ Jumbo 30 oz 850 g Extra-large 27 oz 765 g Large 24 oz 680 g Medium 21 oz 595 g Small 18 oz 510 g Peewee 15 oz 425 g * Minimum Weight per Dozen Understanding Eggs Eggs Market Forms Fresh eggs or shell eggs Frozen eggs Whole eggs Whites Yolks Whole eggs with extra yolks Dried eggs Whole eggs Yolks Whites Understanding Eggs Eggs Sanitation In recent years, cases of salmonella food poisoning have been caused by raw or undercooked eggs. As a result, cooks have been made more aware of egg-related