TLE G7 T4.1

• Today's Activities
• Topic 4.1 Discussion
• FA4.1 (Prepare your Textbook)
• Attendance Checking
• Say PRESENT when your name is called
• Self-check 3.2


  Numbers: 1, 3, 5, 6 and 10
• Self-check 3.3


  Numbers: 1, 3, 4, 9 and 10
• Situational Analysis: Adona is practicing how to present her cooked eggs attractively. How can she make the egg dish look attractive and appetizing?
• Directions: Put check (✓) on the blank before a correct answer and a cross (x) before the wrong ones.
• Egg


  The oval, thin-shelled ovum of bird, used as food
• Eggs are loaded with high-quality proteins, vitamins, minerals, good fats and various trace nutrients

  
• Market Forms of Eggs

  • Fresh Eggs
  • Pasteurized dried eggs
  • Frozen Eggs
  • Salted Eggs

  
• Fresh Eggs


  Individually, by dozens, in trays or in cases. Small (18 oz), medium (21 oz), large (24 oz), extra large (27 oz) to jumbo (30 oz). Powdered form: dried whole egg, dried egg white, dried egg yolk. Dehydrated. Long shelf life. Easy to use and to be measured.

  
• Pasteurized dried eggs


  Pasteurized and then frozen, kept frozen until needed. Spoilage is eliminated and space saving for commercial kitchens.

  
• Frozen Eggs


  Duck eggs are preferred, larger than hen's eggs, has richer flavor.

  
• Salted Eggs


  Fresh, Dried, Frozen

  
• Uses of Eggs


  • Thickening/Binding
  • Emulsifying
  • Aerating/Leavening
  • Breakfast Food
  • Garnishing
  • Adds Color

  
• Eggs Cooked IN the Shell

  1. Soft-cooked egg (3-5 mins)

  2. Medium-cooked egg (5-7 mins)

  3. Hard-cooked egg (10-15 mins)

  
• Eggs Cooked OUT of the Shell

  1. Poached Egg

  2. Shirred/Baked Egg

  3. Scrambled Egg

  4. Omelet

  5. Fried Egg

  
• Aerating/Leavening


  Egg whites produces stable foams, increases the volume and tenderness. Stages of beaten egg whites: Frothy, Soft peak, Stiff peak, Stiff and dry / overbeaten.

  
• Aerating/Leavening


  • Meringue
  • Soufflé
  • Pancakes
  • Chiffon Cake
• Thickening/Binding


  Eggs coagulate when being cooked, bind ingredients together, such as lumpia, embutido, and burger patties.

  
• Thickening/Binding


  • Lumpiang Shanghai
• Emulsifying


  Egg's protein produces permanent emulsion of oil in liquids. Egg yolks hold other ingredients that do not normally mix such as oil and vinegar.

  
• Emulsifying


  • Mayonnaise
  • Oil and Balsamic Vinegar
• Garnishing


  • Lugaw
  • Palabok
  • Dumpling Soup
• Garnishing


  Boiled eggs can be sliced, sieved, or chopped to use as food garnishes

  
• Garnishing


  Egg wash gives gloss or glazed finish onto the food such as breads
• Coating


  Eggs are used to make breading and batter, used to provide a coating for the food prior cooking

  
• Add Color


  The orange pigment of the egg yolk adds another color to food

  
• Add Color


  • Pancakes
  • Cupcakes
• Factors to consider in presenting egg dishes: Plate, Garnish, Center of Interest, Hygienic practices

  
• Today, we should be able to: identify market forms of eggs, determine how eggs are used in a dish, present egg dishes

  
• Any Clarification?
• Thank you! "Be your own support system, clap for yourself be there for yourself. Do it for yourself" -Ma'am A