NUDI 106 - BASIC FOODS 2

• Eggs


  Nutritional value and offer versatility in cooking
• Functions of eggs

  • Add color, flavor, texture
  • Thickens liquids
  • Bind and coats food
  • Leavens
  • Adds Nutrients
  • Emulsifies
• Egg coagulation


  Caused by the protein in the egg, becomes firm and thickens when heated
• 79 calories in one medium egg
• Over cooking eggs

  Toughens the protein
• Whipping egg whites


  Even one drop of egg yolk will reduce the volume of the whites by 1/3rd because yolks contain fat
• Shell color does not affect egg
• Leavening action of eggs


  Due to air in the beaten egg, the air bubbles form a foam which when heated, expands and the protein then coagulates to give structure to the product
• Cooking eggs

  Cook on low temps and only until desired firmness (Approximately 15 minutes)
• Recipes assume you are using a large egg
• Functions of eggs

  • Coating agent
  • Thickening
  • Binding
  • Leavening
  • Emulsifier
• Eggs


  A complete source of protein, required by the body for growth and repair of body cells
• Egg yolk


  Contains fat, which can provide the body with energy as needed
• Egg yolk


  Contains fat soluble vitamins A and D which help build strong bones and teeth and aids in developing normal vision
• Egg white


  Contains only riboflavin (vitamin B) which helps metabolism and keeps skin and mouth healthy
• Eggs


  Contain the minerals iron and phosphorus. Iron is essential for development of hemoglobin in our blood, preventing anemia
• Candling


  A procedure to check interior aspects of the egg and to determine grade
• Egg grades

  • AA
  • A
  • B
  • C
• Egg size vocabulary

  • Porous
  • Vitelline membrane
  • Air sac
  • Outer Shell
  • Calaza
  • Yolk
  • Albumen
  • Germ Cell
  • Candling
• Bloom


  The coating or covering on the egg shell that seals its pores, helps to prevent bacteria from getting inside the shell and reduces moisture loss from the egg
• Principles of cooking eggs

  Use low temperature, prevents toughening of protein and discoloration<|>Cook only until desired firmness
• Egg cooking methods

  • Sunny side up
  • Basted egg
  • Over Easy (malasado)
  • Over Hard
  • Poached Eggs
  • Shirred Eggs
  • Scrambled egg
  • Omelet
  • Soft cooked egg
  • Hard cooked egg
  • Quiche
  • Souffle
  • Eggnog
  • Custard
  • Egg salad
  • Egg Foo Yung
• Oils and fats

  Oils are generally liquid at ambient conditions while fats are solid
• Fats and oils


  Have a glycerol backbone and fatty acid side chains, each type is a mixture of different fatty acids
• Saturated fats


  Containing hydrogen molecules that are solid at normal temperature and only have single bonds between carbon molecules
• Unsaturated fats


  Have at least one double bond within the fatty acid chain and are generally liquid at room temperature
• Monounsaturated fats


  Have one unsaturated carbon bond in the molecule and are normally liquid at room temperature but begin to solidify when cold
• Polyunsaturated fats


  Have more than one double bond, typically liquid at room temperature but start to turn solid when chilled
• Trans fatty acids


  Characterized by the presence of at least one double bond in the trans configuration, formed as by products when vegetables are hydrogenated
• Triglycerides


  Glycerol esters of free fatty acids wherein all 3 carbons in the glycerol backbone are attached to a fatty acid
• Phospholipids


  Combinations of a lipid and a phosphate group, are polar substances unlike the glycerides
• Solid fat


  Composed of crystal structures of straight chain fatty acids suspended in oil
• Solid Fat Index (SFI)


  The proportion of fat in crystalline form to the suspending oil
• Plasticity


  A property of fat that allows it to be molded or pressed into various shapes without breaking
• Melting point


  The temperature at which a solid fat is changed to liquid, unique for each type of oil/fats
• Solidification Temperature


  Temperature range when a liquid fat is changed to solid, always lower than the melting point
• Solubility


  Natural fats are insoluble in water, slightly soluble in lower alcohols and readily soluble in non-polar solvent such as chloroform, ether, petroleum ether, benzene and carbon tetrachloride
• Density/Specific Gravity

  Oil/fat has a density (weight/volume) of between 0.90 to 0.92 grams per cubic centimeter, and a specific gravity (ratio of density to water) of the same value
• Refractive Index


  A measure of the ability of a substance to bend light as it passes through it, decreases with increasing temperature for fats and oils as they become completely melted
• Surfactant Properties

  Free fatty acids, mono and diglycerides have the ability to bridge water and oil molecules