smith-39

smith-39 - Additional Lecture Information: Eggs Objectives:...

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Unformatted text preview: Additional Lecture Information: Eggs Objectives: 1. Students will review the nutritional properties of eggs. 2. Students become aware of the properties of eggs, and how they affect a recipe. 3. Students will apply egg cooking techniques in lab. We are surrounded by things that are related to, or affected by eggs. Caged vs. free range = Most egg producing chickens spend their entire lives packed in small cages, doing nothing but laying eggs. A free rang hen is allowed to spend some time in a small yard for exercise. A hen requires 24 to 26 hours to produce an egg. In 30 minutes she starts over again. Candling = Eggs pass on rollers over high intensity lights which make the interior of the egg visible. Candlers check the size of the air cell and the directness of the yolk outline. Imperfections such as blood spots may also show up. Grading = Grading is determined by interior and exterior quality, and is designated by: AA - Grade AA eggs stand up tall. The yolk is firm, and there is a large proportion of thick white to thin white. A - Grade A yolks are round and upstanding. The thick white is large in proportion to the thin white. B. - Grade B yolks are spread out more. The yolk is flattened and there is as much (or more) thin white as there is thick white. Grade shells and uses: Grade AA & A = Perfect Shell = Excellent Fried and Poached Grade B = May be some abnormalities = Use in recipes and baked goods. Grade C = Abnormalities = Use in recipes and baked goods. Weight classes = Weight increases in increments of 3 oz. per dozen. Calories per egg Jumbo - 30 oz. (94 calories) Medium - 21 oz. (66 calories) Extra Large - 27 oz. (84 calories) Small - 18 oz. Large - 24 oz. (75 calories) Peewee - 15 oz. Peewee and small sized eggs have less size-appeal than larger sizes, and are seldom found in grocery stores. They are often used in commercially produced foods. Most recipes are calculated using a large egg. Packaging = Most packaging is made from pulp or foam. Both prevent the loss of moisture and carbon dioxide, and keep the eggs from picking up undesirable odors and flavors. Even if your refrigerator has an egg tray, eggs stay fresher in the carton. Storage = Eggs should be stored with the large side up to keep the air cell in place, and the yolk centered. Place them on an inside shelf so they are not affected by temperature fluctuations from opening the door. Fresh, uncooked eggs in the shell can be stored in their carton for 4 to 5 weeks beyond the pack date. They rarely spoil if refrigerated. They are likely to just dry up if they are kept too long. (They age more in one day at room temperature, than in one week in the refrigerator.) As soon as you cook them, refrigerate hard cooked eggs in their shell and in their carton....
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smith-39 - Additional Lecture Information: Eggs Objectives:...

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