TLE

• Egyptians used cooking methods such as roasting, broiling, frying, and boiling.
• The first ever oven discovered dated back 6,500 years ago
• Meats were smoked, dried, or salted for preservation.
• Boiling and stewing were done using pots placed near the fire.
• The Roman Empire made cooking into an art form.
• The earliest collection of recipes that survived in Europe was also written, and it was known as the Apicius.
• In 1533, Catherine de Medici arrived in France from Italy.
• The blue ribbon is a symbol of high quality in food.
• Louis de Bechameil, had the bechameil sauce named after him.
• Coffee was popularized in the French court.
• William Cullen tried to produce refrigerator.
• Gas was first used for cooking during the 1840s.
• The sandwich was invented by John Montagu.
• Jean Anthelme Brillat-Savarin, who published the first book on the fine arts of gastronomy .
• Marie-Antoine Careme, who was the first "celebrity chef".
• The first electric range was introduced in 1914.
• The microwave was invented in 1947.
• A perpetual best-selling cookbook entitled The Joy of Cooking by Irma Starkloff-Rombauer.
• Eggs


  Poultry products from chickens, ducks, and quails that are eaten as food
• Unclassified eggs refers to chicken eggs
• Duck eggs

  • Salted egg or itlog na maalat
  • Balut
  • Penoy
• Duck eggs are the second most popular sold.
• Quail eggs


  • Boiled, rolled in batter, then deep-fried
• Quail eggs are equally as popular as duck eggs
• The yolk or the yellow or orange portion is found at the center of the egg.
• The egg White, which is called the albumen.
• Shell membrane, can easily be seen when peeling a hard cooked egg.
• Shell, is the hard are or outer covering protecting the egg white.
• Eggs are rich source of complete protein.
• Eggs are graded by their color, weight, and quality.
• Gross examination - hold the egg firmly with one hand. Examine it closely. Focus on the appearance of the shell; its color ,shape, and texture.
• Candling - this involves viewing the egg content while still in the shell through a strong transmitted light.
• Clicking - click the two eggs softly at first approximately the intensity of the click without breaking the egg.
• Shaking - shaking the egg in an up and down motion
• Water test - placing the egg at the center of the basin. Observe if the egg will float or sink.
• Breaking - crack the egg open and put it on the saucer.
• Fresh eggs - according to weight and signs of freshness.
• Frozen egg - thse are used in bakery products. They come in containers such as white, yolks, or whole egg.
• Dried eggs - are known as whole egg solids and are made of egg whites only.
• Preserved eggs - examples are century eggs, pickled eggs, and salted egg.