PPT-Objectives  Identify safe cooking practices and precautions of eggs and egg dishes.

 Explain why it is important to use a thermometer instead of a visual cue to check for doneness of egg dishes Practice using a food thermometer on egg dishes Vocabulary   Casserole. 4th . Revisi. on. , 1. 2. . Nop. ember. 20. 10. Nugraha. E. . Suyatma. . and J. oko. . Hermanianto. Department of Food Science and Technology. Bogor Agricultural University. 1. EGG. An . egg. is a round or oval cell laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo. Cooking Principles of Dairy. Cooking Principles. Because milk is protein food, special care must be taken during cooking to prevent the following. :. Scum Formation. -a solid layer that often forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating and cover the pan. . I. Day #23. . Structure of egg. With your kitchen groups, using a book on page 491, work together first to complete “Activity 2” – Parts of an Egg. Label the parts about the egg, and then include one fact about each part. . November 20, 2014. Warm up: . Last class your lab groups made a meringue. . Describe three important principles to remember about making meringues. . 2. What function of eggs do meringues represent?. Objective. Implement basic egg preparation methods.. Preparing Eggs. Basic preparation methods for eggs include. simmered. poached. scrambled. omelets. fried. Simmered. Typically called . boiled eggs. Facts-. • A hen requires 24-26 hours to produce an egg. Thirty. minutes later she starts all over again.. • If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.. Food . Service Occupations I. Unit 5. Breakfast Preparation Overview. Eggs . are the most popular breakfast item in a restaurant because they can be prepared in many ways. .. Simple . preparations, such as scrambled eggs, are quick to cook. Cooking Principles of Dairy. Cooking Principles. Because milk is protein food, special care must be taken during cooking to prevent the following. :. Scum Formation. -a solid layer that often forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating and cover the pan. . Most eggs eaten in the United States come from hens, or female chickens.. Eggs have several parts: . The hard shell is porous and lined with membranes. A pocket of air, (air cell), lies between these membranes at the wide, round end.. as a Commodity. . -Future trends?. “Social” Pressure for “cage free” production – conversions from conventional cages to:. Aviary housing (. c. age free). Enriched colony housing (intermediate - phasing out). Behavioural Objectives. By the end of this PowerPoint, you (as a students), will be able to identify:. Features of eggs: freshness of eggs; use of date marks stamped on the egg; storage method of eggs;. Where do eggs come from?. Eggs . are laid by hens.. During . 2019, in the UK:. 13,093 . million eggs . were . eaten;. 11,388.  million eggs . were . produced;. 1,676 . million eggs were imported and 271 million eggs were . EGG DONOR PROGRAM Table of Contents 1. Introductory Letter(s) 2. General Information 3. Prospective Egg Donor Information 4. Consent Forms 5. Contact Information 6. Additional Resources www.Chicago-IV Understand the requirements of the . EPIA. . Know the standards used to evaluate the safety and quality of eggs in the . U.S.. Learn which common foodborne pathogens are associated with . eggs.. Understand how to prevent and control egg-associated disease in .