creative cooking 2 egg composition. egg quiz the color of the egg determines its nutritive value,...
TRANSCRIPT
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Creative Cooking 2
Egg Composition
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Egg quiz
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• The color of the egg determines it’s nutritive value, true or false
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False
• Egg color is determined by the breed of the hen laying the egg, all contain the same nutritional value
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A red spot found in an egg means it is an unfertilized egg, true or false
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• Also called “meat spots” red spots are occasionally found on an egg yolk. They are caused by a rupture of a blood vessel on the yolks surface during the formation of the egg.
• Red spots are harmless and dissipate into the albumen (egg white)
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The only way to tell a good egg is to crack it
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How do you tell a good egg from a bad egg
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No, Egg producers actually check egg quality by candling a process in which eggs are placed over light
The eggs are graded based on consistency of shell, size of yolk
and appearance
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Eggs are only good until the freshness date is up on the side of
the package, true or false?
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• Eggs actually last 4 to 5 weeks beyond the freshness date if kept in the refrigerator in the original carton
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Organic or free range chicken eggs are more nutritious, true or false
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False• Free- range eggs are those produced
by hens raised outdoors or those who have daily access to the outdoors. The nutrient content is not affected whether hens are raised free-range or in floors or cages. Organic refers to those hens fed food grown without pesticides or commercial fertilizers
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Grade AA eggs taste better than grade A or B
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Grading refers to the size and position of yolk as well as thickness of albumen, they all taste the same and have same nutrients
AA
A
B
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However
• If you want the best choice for appearance when cooked choose
grade AA
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When purchasing eggs most people buy:
• A. Size large eggs
• B. Size medium eggs
• C. Size small eggs
• D. Size jumbo eggs
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Because most recipes are written for this sized egg most shoppers choose
• Grade AA – Large Eggs• Medium eggs can be
used in most recipes, • Small eggs are used
commercially• Extra Large or Jumbo
eggs are used for individual egg cookery
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Certain breeds of chickens lay double yolked eggs
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• Double-yolked eggs are produced by very young hens or old hens.
• It is rarer to find an egg with no yolk at all
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Eating raw eggs means you will get Salmonella Enteritidis
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• False, Salmonella survives in the reproductive tract of the hen. Odds are 1 in 20,000 eggs may have this bacterium inside the shell of the egg white.
• The white discourages growth and bacteria grow when mixed with egg yolk which happens when egg is very old
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To prevent contamination of Salmonellae
• Keep eggs cool in refrigerator 45oF
• Use eggs within four weeks of freshness date
• Cook to a temperature of 160o
• Wash and sanitize containers that have held raw eggs
• Do not use cracked eggs
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Hen trivia:
• A hen requires 24 to 26 hours to produce an egg.
• To tell if an egg is raw or hard- cooked, spin it
• Eggs age more in one day at room temperature than in a refrigerator in one week
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Parts of an egg
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SHELL
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SHELL AIR CELL
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SHELLAIR CELL
SHELLMEMBRANES
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SHELLAIR CELL
SHELLMEMBRANES
THINALBUMEN
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SHELLAIR CELL
SHELLMEMBRANES
THINALBUMEN
THICKALBUMEN
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SHELLAIR CELL
SHELLMEMBRANES
THINALBUMEN
THICKALBUMEN
CHALAZAE
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SHELLAIR CELL
SHELLMEMBRANES
THINALBUMEN
THICKALBUMEN
CHALAZAE
VITELINEMEMBRANE
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SHELLAIR CELL
SHELLMEMBRANES
THINALBUMEN
THICKALBUMEN
CHALAZAE
VITELINEMEMBRANE
Germinal Disk
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SHELLAIR CELL
SHELLMEMBRANES
THINALBUMEN
THICKALBUMEN
CHALAZAE
VITELINEMEMBRANE
Germinal Disk
YOLK
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Nutrition in Eggs
• Eggs contain nature’s highest quality protein
• Protein is need to build and maintain muscles, nerves, bones and blood
• Eggs also contain vitamins and minerals
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One egg
• Contains 5 grams of fat• Contains 7 grams of protein• All of the fat is found in the yolk• The fat is 1/3 of each type –
polyunsaturated, monounsaturated, and
saturated
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Do you think you could do this with an egg?
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Or this?
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How can you tell a regular chicken from a free range
chicken?
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http://www.youtube.com/watch?v=3vgShx5F0TY