smith-61 - Student Lab Reading Assignments Cooking Eggs BCC...

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Student Lab Reading Assignments “Cooking Eggs,” BCC pg. 220 “Scrambled Eggs,” BCC pg. 221 “Hard Cooked Eggs,” BCC pg. 228 Pictures of recipes for the Egg Lab Student Recipes - Egg / Brunch Lab The objective of this lab is for students to incorporate the basic principles of egg cookery as they prepare foods that use eggs as ingredients. All Kitchens Deviled Eggs (1 whole egg per person) EVERYONE MAKES THESE Kitchen 1 Cobb Salad and Egg Drop Soup Kitchen 2 Peaches and Cream Spiced Cream Puffs Kitchen 3 Chocolate Cake Roll with Whipped Cream Filling Kitchen 4 Cheese Souffle and Savory Italian Frittata Kitchen 5 Breakfast Strudel Kitchen 6 German Pancakes/Maple Syrup and Deluxe Waffles/Strawberry Topping Kitchen 7 Custom Quiche with Topping Tips for separating eggs: Use an egg separator found in your drawer of food preparation utensils. When separating more than one egg (ex. 11 egg whites), separate the white of one egg at a time into a small dish and then dump that egg white into the bigger mixing bowl. By following this method, the likelihood of getting yolk in the whites is reduced. Lecture Demonstration: Angel Food Cake (taken from BCC, pg. 112) 1 ½ C. powdered sugar 1 ½ tsp. vanilla 1 C. cake flour ½ tsp. almond extract 1 ½ C. large egg whites (about 12) ¼ tsp. salt 1 ½ tsp. cream of tartar Chocolate Glaze 1 C. granulated sugar 1. Move oven rack to lowest position. Heat oven to 375˚F. 2. In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. 3. Sprinkle powdered sugar-flour mixture, ¼ cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture 1 SFL 110 – Eggs Lab
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disappears. Push batter into ungreased 10x4-inch angel food cake pan (tube pan). Cut gently through batter with metal spatula or knife to break air pockets. 4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife of long metal spatula; remove from pan. 5. Spread or drizzle with Chocolate Glaze over top of cake. Chocolate Glaze (taken from BCC, pg. 118) 1 C. semisweet chocolate chips ¼ cup corn syrup ¼ cup butter 1 ½ to 4 tsp. hot water 1. In 1-quart saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes. 2.
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smith-61 - Student Lab Reading Assignments Cooking Eggs BCC...

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