Week 4: Eggs
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Eggs
Eggs are a very good source of protein, fat and some good carbs. They have been called the perfect food, since they are intended to completely sustain a chicken embryo from conception to hatchling.
Egg grading system:
-AA
-A
-B
-Ungraded
-Usually you will only see ungraded eggs at a local food market because the farmer doesn't mass produce enough eggs to cost effectively pay for the USDA grading. An egg is graded by multiple factors, appearance, shell quality, cracks, color, shape, freshness, yoke quality, and the albumen (white).
-The egg is approximately 60% albumen (whites) and 30% yoke.
-The egg yoke is a rich in fat and a source of vitamins and minerals.
-The egg white is mostly protein.
Types of Egg:
-Chicken
-Duck
-Geese
-Quail
-Ostriches
Cooking Eggs:
Fried:
-Over Easy
-Over Medium
-Over Hard
-Sunny Side Up
-Scrambled
-Migas
Poached:
-Shell or no shell
-Add salt and vinegar to the water.
Omelets:
-American or French
Quiche/ Frittata
-Custard Egg dish you bake
Breakfast Meats:
-Breakfast Sausage: usually mild and sometimes made with chicken
-Ham
-Canadian Bacon: made from pork loin
-Bacon: thin long slices of belly meat
Coffee:The arab farmers started seeing their goats eat the berries and getting the same effect we now see with coffee.
-Drip
-Percolator
-French Press
-Espresso: latte, cappuccino, café au lait, mocha, macchiato
-Roasting
Types of Berries:
Robusta: hearty plants, less flavor for drinking
Arabica: best beans for drinking
Regions:
-Arabia and Africa
-The Americas
-The Pacific
-Hawaii
-Jamaica
Eggs are a very good source of protein, fat and some good carbs. They have been called the perfect food, since they are intended to completely sustain a chicken embryo from conception to hatchling.
Egg grading system:
-AA
-A
-B
-Ungraded
-Usually you will only see ungraded eggs at a local food market because the farmer doesn't mass produce enough eggs to cost effectively pay for the USDA grading. An egg is graded by multiple factors, appearance, shell quality, cracks, color, shape, freshness, yoke quality, and the albumen (white).
-The egg is approximately 60% albumen (whites) and 30% yoke.
-The egg yoke is a rich in fat and a source of vitamins and minerals.
-The egg white is mostly protein.
Types of Egg:
-Chicken
-Duck
-Geese
-Quail
-Ostriches
Cooking Eggs:
Fried:
-Over Easy
-Over Medium
-Over Hard
-Sunny Side Up
-Scrambled
-Migas
Poached:
-Shell or no shell
-Add salt and vinegar to the water.
Omelets:
-American or French
Quiche/ Frittata
-Custard Egg dish you bake
Breakfast Meats:
-Breakfast Sausage: usually mild and sometimes made with chicken
-Ham
-Canadian Bacon: made from pork loin
-Bacon: thin long slices of belly meat
Coffee:The arab farmers started seeing their goats eat the berries and getting the same effect we now see with coffee.
-Drip
-Percolator
-French Press
-Espresso: latte, cappuccino, café au lait, mocha, macchiato
-Roasting
Types of Berries:
Robusta: hearty plants, less flavor for drinking
Arabica: best beans for drinking
Regions:
-Arabia and Africa
-The Americas
-The Pacific
-Hawaii
-Jamaica
Vocabulary #4
Albumen- is the clear portion of the egg and is often referred to as the egg white
Lecithin- an emulsifier protein found in egg yolks
Chalazae cords- thick, twisted strands of egg white that anchor the yolk in place
Pasteurization- the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Shirred Eggs- Baked eggs, also referred to as shirred eggs, are normally prepared in individual ramekins or baking dishes
Quiche- is a classic breakfast and brunch entrée. It consists of an egg custard (eggs, cream or milk and seasonings) and fillings baked in a crust.
Omelet- The cooked eggs are either folded around or filled with a warm savory mixture.
Frittata- are essentially open-faced omelets of Spanish-Italian heritage.
Basted eggs- are a variation of sunny-side-up eggs. Basted eggs are cooked over low heat with the hot butter from the pan spooned over them as they cook
Poaching- a moist-heat cooking method that uses convection to transfer heat from a hot (approximately 160°F–180°F [71°C–82°C]) liquid to the food submerged in it
Crepes- a thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot sauté pan; used in sweet and savory preparations
Blintzes- are crêpes that are cooked on only one side, then filled with cheese, browned in butter and served with sour cream, fruit compote or preserves.
Albumen- is the clear portion of the egg and is often referred to as the egg white
Lecithin- an emulsifier protein found in egg yolks
Chalazae cords- thick, twisted strands of egg white that anchor the yolk in place
Pasteurization- the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
Shirred Eggs- Baked eggs, also referred to as shirred eggs, are normally prepared in individual ramekins or baking dishes
Quiche- is a classic breakfast and brunch entrée. It consists of an egg custard (eggs, cream or milk and seasonings) and fillings baked in a crust.
Omelet- The cooked eggs are either folded around or filled with a warm savory mixture.
Frittata- are essentially open-faced omelets of Spanish-Italian heritage.
Basted eggs- are a variation of sunny-side-up eggs. Basted eggs are cooked over low heat with the hot butter from the pan spooned over them as they cook
Poaching- a moist-heat cooking method that uses convection to transfer heat from a hot (approximately 160°F–180°F [71°C–82°C]) liquid to the food submerged in it
Crepes- a thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot sauté pan; used in sweet and savory preparations
Blintzes- are crêpes that are cooked on only one side, then filled with cheese, browned in butter and served with sour cream, fruit compote or preserves.
Case Study: Week 4
You are just beginning your shift and are assigned to be the saucier for the evening. After reading your prep list you know that you need to produce the following: 2 quarts of Béchamel, 2 quarts of Fish Velouté, 1 quart of Demi-glace, 2 pints of Hollandaise, and 2 compound butters. When you enter the cooler to get your mise en place, you find chicken stock, beef stock, heavy cream, cold butter and egg whites.
Do you have the ingredients necessary to produce the items on your list?
No
What items will have to be produced or obtained in order to produce the items on your prep list?
Béchamel: Milk, onions, cloves, bay leaf, Flour (roux)
Fish Velouté: Fish stock, flour, Bouquet Garni
Demi-glace: Espagnole
Hollandaise: Cuison, Eggs, Lemon juice
What steps will need to be taken to produce the Demi-glace?
Equal parts Espagnole and brown stock reduced by half
What steps will need to be taken to produce the Hollandaise?
-Boil Water is pot
-Make Cuison
-Separate 3 yokes from egg
-Mix yokes and cuison in bowl
-With whisk whip the mixture holding the bowl above the boiling water
-Add lemon juice and slowly incorporate the butter
-Keep adding butter until fully emulsified. If the sauce becomes to think or has a sheen, add hot water
-Once finished, Season to taste and serve
Since you have no fish stock, what type of bone will you have to find in order to produce the fish stock?
White fish bones
You are just beginning your shift and are assigned to be the saucier for the evening. After reading your prep list you know that you need to produce the following: 2 quarts of Béchamel, 2 quarts of Fish Velouté, 1 quart of Demi-glace, 2 pints of Hollandaise, and 2 compound butters. When you enter the cooler to get your mise en place, you find chicken stock, beef stock, heavy cream, cold butter and egg whites.
Do you have the ingredients necessary to produce the items on your list?
No
What items will have to be produced or obtained in order to produce the items on your prep list?
Béchamel: Milk, onions, cloves, bay leaf, Flour (roux)
Fish Velouté: Fish stock, flour, Bouquet Garni
Demi-glace: Espagnole
Hollandaise: Cuison, Eggs, Lemon juice
What steps will need to be taken to produce the Demi-glace?
Equal parts Espagnole and brown stock reduced by half
What steps will need to be taken to produce the Hollandaise?
-Boil Water is pot
-Make Cuison
-Separate 3 yokes from egg
-Mix yokes and cuison in bowl
-With whisk whip the mixture holding the bowl above the boiling water
-Add lemon juice and slowly incorporate the butter
-Keep adding butter until fully emulsified. If the sauce becomes to think or has a sheen, add hot water
-Once finished, Season to taste and serve
Since you have no fish stock, what type of bone will you have to find in order to produce the fish stock?
White fish bones
