LSE 9A (Egg and poultry processing)

• refers to chickens,

  ducks, turkeys, guinea fowl,

  pigeons, and geese.

  Poultry
• They

  come in different forms and

  are sold in markets in, ?, ? or ? and ? in form

  -dressed

  -alive

  -frozen

  -cut up
• Packed, raw chicken can be refrigerated in its

  original wrapping in the coldest part of the

  refrigerator for 48 hours after purchase.
• If it is not to be used in 48 hours, freezing is

  recommended. Make sure to wrap in foil or

  plastics bags before freezing to avoid freezer

  burn.
• is the process of allowing the frozen or solid state to turn

  into a liquid or soft solid one.

  Thawing
• You will know that a chicken is already thawed when it feels soft,

  moist, and still cold.
• There are three ways in which you can thaw chicken.

  1.You can remove the chicken pieces from the freezer and place it

  in the refrigerator. This may take hours but the best method.

  2.You can also place the chicken pieces in a plastic bag and soak

  them in cold water, you just have to change the water every 30

  minutes.

  3.For quick thawing, you can use the microwave in defrost or

  medium-low setting.
• are an important source of

  protein, essential vitamins, and

  minerals. It has a significant

  contribution to a healthy diet.

  Eggs
• A medium sized egg has an

  energy value of _______

  and contributes to about __ and

  __ of the average energy

  requirement of an adult man and

  woman, respectively.

  -78 kilocalories

  -3%

  -4%
• 6 types of eggs

  1.chicken egg

  2. bantam egg

  3. duck egg

  4. goose egg

  5. barn egg

  6. quail egg
• common eggs in the ph:

  -chicken egg

  -duck egg

  -quail egg
• helps the ingredients bind together such as on meatballs, meat loaf

  and flour mixtures

  Binder
• helps hold the crumb mixture to the food such as on

  breaded chicken, pork and other food

  Coating agent
• mixed with custards and sauces to thicken the finished

  product. The protein in eggs will thicken when heated and become firm.

  Thickening agent
• helps keep the small globules of one liquid to be inter-dispersed

  in another liquid.

  Emulsifier
• used to make a broth clearer by making the unwanted particles in

  the broth stick to the egg as it coagulates. Cooked egg should be removed

  after.

  Clarifier
• helps to make a cooked product rise. When eggs are

  beaten, they hold air and when heated, the structure will coagulate and trap the

  air.

  Leavening agent
• the egg is fried on one side only


  sunny-side up
• the egg fried on one side with hot grease

  spooned over the top

  Basted egg
• whole egg with shell is cooked in simmering

  water for about 20 minutes


  boiled egg
• egg and milk mixture cooked in a hot pan


  scrambled egg
• raw, no shell egg cooked in hot water or in

  an egg poacher.

  Poached egg
• egg, milk and other seasonings mixture cooked in

  a hot pan

  omelet
• Eggs keep for weeks if held at 36℉ (2℃) but lose quality

  quickly if held at room temperature.
• Eggs must be stored in the refrigerator to maintain Grade A

  quality.
• Ideal storage is at 2 to 5℃ with 85% away from humidity.
• Eggs kept at room temperature deteriorate as much in a day

  as they do in a week under refrigeration.
• Eggs should be away from foods that might pass on

  undesirable flavors or odors.
• Eggs required for cooking should be allowed to slowly reach

  a temperature of 20℃.
• cuts of pork

  -head

  -ears

  -jowl

  -neck

  -loin

  -spare ribs

  -boston shoulders

  -picnic ham

  -leg or ham

  -belly

  -hock

  -clear plate

  -back ham

  A) leg or ham

  B) hock

  C) ribs

  D) loin

  E) back fat

  F) belly

  G) head

  H) jowl

  I) boston shoulder

  J) picnic

  K) snout

  L) ear

  M) neck

  N) clear plate

  
• cuts of beef

  -head

  -rib

  -short loin

  -sirlon

  -round

  -brisket

  -fore shank

  -short plane

  -flank

  A) head

  B) chunk

  C) rib

  D) short loin

  E) sirlon

  F) round

  G) brisket

  H) fore shank

  I) flank

  J) short plane