Transcript Slide 1

mayonnaise
Mixing oil and vinegar
salads
sauces
Emulsifying
Thickening
sauces
Garnishing
mousse
PROPERTIES OF
EGGS
Enriching
pies
Adding flavour
And nutritive
value
meringue
Aerating
Coating
burgers
quiche
Binding
Glazing
Setting
pancakes
fishcakes
Testing eggs for freshness.
• A fresh smell should be apparent when the shell is
broken.
• The white of the egg should be thick and clear.
• The yolk of the egg should be in the centre of the white.
• The air sac at the rounded end of the egg should be
small in size.
• A fresh egg will sink to the bottom of water.
• Nutritional value:
• Eggs provide protein, fat, iron, phosphorus and vitamins
A, D and B.
EGG RESEARCH.
(10 mins)
• Where do eggs come from?
• What bacteria is present in undercooked
eggs?
• What does ‘free range’ mean?
• What different grades/sizes of eggs are
there?
• How should eggs be stored?
Lemon meringue pie.
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Ingredients.
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Method.
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6oz pastry (made at home)
2tbsp corn flour
¼ pt water
Juice and rind of 2 lemons
8oz caster sugar (4oz for lemon
filling, 4 oz for meringue)
4 eggs (yolks for lemon filling,
whites for meringue)
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1) Preheat oven to 180c. GM5.
2) Roll out pastry, and line flan
dish. Trim edges. Make holes, and
bake blind- 10 mins.
3) Grate lemon rind, and squeeze
out juice.
4) Add to pan, with water and corn
flour, and sugar, thicken on heat
until sauce formed.
5) Separate eggs, and add yolks
to lemon sauce. Mix.
6) Whisk whites until light and
fluffy, add sugar. Whisk again.
7) Take out pastry, add lemon
filling. Top with meringue.
8) Bake for 10 mins.
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FLAN DISH
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Chocolate mousse.
• Ingredients.
• Method
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• 1) Break chocolate up and melt
in microwave.
• 2) Remove, and stir in butter.
• 3) Separate eggs, and
gradually add in yolks to
chocolate mix.
• 4) Whisk whites until light and
fluffy.
• 5) Whisk cream and stir into
chocolate mixture.
• 6) Gradually fold in whites to
chocolate mixture.
• 7) Put into dish and refrigerate
until set.
200g plain chocolate
4 eggs separated
2 oz butter
½ pt double cream
• Dish
Pancakes.
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Ingredients.
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Method
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200g plain flour
2 eggs
1 pt milk
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1)Weigh flour and sieve into
mixing bowl.
2) Make well in centre and crack
in an egg. Beat with hand whisk.
3) Gradually add milk, stirring with
whisk until no lumps in batter.
4) Heat oil in small frying pan, and
then gradually add batter, a little at
a time, via the jug.
5) Turn pancakes during cooking.
6) Once cooked, sprinkle with
sugar.
Equipment:
Mixing bowl
Sieve
Hand whisk
Wooden Spoon
Jug
Small frying pan
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Raspberry roulade
• Ingredients
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175g plain chocolate
5 eggs separated
200g caster sugar
300ml double cream
150g raspberries
• Swiss roll tin
• Tin for taking home in
• Method;
• 1) Preheat oven to 180c.
Grease and line a Swiss roll
tin.
• 2) Melt chocolate in
microwave. Whisk egg yolks
and sugar together.
• 3) Gradually add melted
chocolate. Stir.
• 4) Whisk egg whites until stiff,
and fold in.
• 5) Pour mixture into tin. Bake
for 15 mins. Take out.
• 6) Whisk cream and add to
centre with raspberries, roll up.
REVISION:EGGS 20 mins.
• 1) Give 3 properties of eggs.
• 2) How can you tell if an egg is fresh?
• 3) Where do eggs come from?
• 4) What sizes can you buy eggs in?
• 5) What is the main nutrient present in eggs?
• 6) Why are eggs so useful in the catering industry?
EGG TASK
• Complete an informative leaflet/fact sheet to describe and outline
the properties and uses of eggs in the catering industry. Also,
include nutrients in eggs and how eggs should be stored.
• Use All about food and Food and Nutrition books.
• Make it colourful.
• Include a list of savoury and sweet dishes using eggs.