Lecture Notes: Cookery TA10 - Module 1: Eggs
Learning Outcome
- Perform Mis en Place
- Understanding egg components and nutritive value
- Identifying and preparing ingredients according to standard recipes
Definition of Eggs
- Eggs: Refers to poultry or fowl products
- Versatility: Used in numerous food items (e.g., scrambled, poached, in dishes)
Physical Structure and Composition of Eggs
- Main Parts of an Egg:
- Shell
- Egg White (Albumin)
- Egg Yolk
- Detailed Components:
- Shell: Outer covering, 9-12% of total weight
- Thin Albumin: Fluid layer next to yolk
- Thick Albumin: Major source of riboflavin and protein
- Germinal Disk: Entrance of the latebra
- Vitelline Membrane: Weakens with age
- Yolk: Yellow portion, 33% of liquid weight
- Inner and Outer Membranes: Inner sticks to albumin, outer to shell
- Air Cell: Space between white and shell
Nutritive Value of Eggs
- Protein: High-quality, complete with essential amino acids
- Energy: 75 calories in large egg
- Vitamins: A, B-complex, D, E
- Minerals: Phosphorus, zinc, folate
- Additional Nutrients:
- Omega-3 fatty acids
- Lutein: Reduces cataracts
Egg Quality
- Exterior Quality: Shell cleanliness, soundness, texture, shape
- Interior Quality: Viscosity of egg white, shape and firmness of yolk
Egg Sizes in the Philippines
- Jumbo: 70 grams or more
- Extra-Large: 65-70 grams
- Large: 60-65 grams
- Medium: 55-60 grams
- Small: 50-55 grams
- Pullet: 45-50 grams
- Peewee: Below 45 grams
Characteristics of Fresh Eggs
- Shell: White, thick, rough
- Air Cell: Regular
- Egg White: Clear, firm, thick
- Yolk: Round, firm, well-centered
- Water Test: Egg sinks
Activity
- Identify and label components of an egg
- Discussion: Importance of eggs in the diet
Conclusion
- Encouragement to apply learned concepts
These notes are based on a video lesson in TA10 Cookery, focusing on egg components, their nutritional value, and practical applications in cooking.