cookery 10

2. In this part, you are expected
to learn on how to identify
and prepare ingredients
according to standard
recipes, identify the market
forms of egg, explain the
usage of eggs in culinary and
cook egg dishes with
appropriate taste and
seasoned in accordance with
the prescribed standard.

4. 1.) Fresh Eggs
 also known as
Shell eggs, these
form of egg are
may be
purchased
individually, by
dozen or in trays

5. 2.) Frozen Eggs
 are made of high
quality fresh eggs.
They come in form
of whole eggs with
extra yolks and
whites. These form
of eggs are
pasteurized and
must be thawed

6. 3.) Dried Eggs
 are seldom used.
Their whites are
used for preparing
meringue. These
form of eggs are
used primarily as
ingredients in food
industry but they
aren’t commonly

8. Egg is cooked in many ways. It can
be the main protein dish, a main or
accessory ingredient in dishes from
appetizer to desserts. It can be
cooked by dry heat, moist heat,
with or without oil, as simply or as
elaborately as one’s inclination for
the moment. Indeed it can
be eaten anywhere.

9. •Coagulation of proteins
•Formation of greenish
discoloration at the
interface of the yolk and
white when egg is over

10. A. Cooked and Serve “ as is”(Ex. In the
shell; poached; fried; scrambled and
omelet)
B. Eggs as emulsifier
C. As binding, thickening agent, and
gelling agent
D. As foam

11. 1.Frothy – large air bubbles that flow
easily
2.Soft Foam – air cells are smaller and
more numerous ; foam becomes
whiter; soft peaks are formed when
beater is lifted.
3.Stiff Foam – peaks hold their shape;
when bowl is tipped, it holds, moist
and glossy

12.  Beating time and temperature
beating – as the time of beating
increase, both volume and stability
of the foam increases initially;
resulting in bigger volume and finer
texture.
 Beating Force – resulting in bigger
volume and fine texture.

13.  Freshness of Egg –produce bigger
volume of foam.
 Adding sugar – increase the stability of
foams but delays foams formation
reduce volume.
 Addition of soda – increase stability and
volume.
 Lessen of adding salt – lowers quality
of the foam.

14.  Type of Egg – duck eggs do not foam
well because they lack ovumucim.
 Dilution of Egg White by Water –
produces bigger volume but lesser
foam.
 Applications of Foam in Cookery –
*as leavening
*as meringue
*structural and textural agent

15.  Balut from Duck
Eggs
 Pidan Eggs
 Century Eggs

16.  Pickled
Eggs
 Virgin Boy
Eggs
 Tea Eggs
 Smoked

17. That’s All
Thank You!
Have a Nice Day