OHS OF EGG DISHES

BUYCLEAN

Check eggs are clean and un cracked before purchasing.

KEEP COOL

Store eggs in the fridge in their cartons.

COOK WELL

Cook eggs until they are hot all the way through, especially when
serving to pregnant women, young children, elderly people and anyone
with an impaired immune system.

Eggs are a nutritional powerhouse, they provide the body with 13 vitamins and minerals high
quality protein and important antioxidants. Eggs are also tasty convenient and good value for money
making them an excellent inclusion in a well balanced diet.

Food safety is an important with eggs as it is with chicken meat, seafood and dairy products.
There can be health risks if eggs are not handled and prepared safety. Some eggs may be contaminated
with bacteria which can cause serious food poisoning ( Diarrhea and vaniting ). Be careful with row egg
and avoid food containing row eggs including homemade mayonnaise row cake mix and biscuit dough,
and milk shakes.

To enjoy eggs safely, by clean un cracked eggs that are within their best before date store them
in a fridge in their carton and cook until hot all the way through. If you allow these basic food safety tips
you can significantly reduce the change of you or your family becoming ill from bacteria in or an egg.

QUALITY OF CERIAL AND STARCH DISHES

CEREAL

-A grain used for food, such as wheat, outs or corn.

-Calcium and vitamin D.

-work together to maintain strong bones.

-Vitamins B-6 And B-12.

-Work together to regulate an amuno acid called homos system in the blood.

-Iron.

-Supports the oxygen transport in red blood cells that circulate throughout the body.
STARCH

-An adenless white substance ocouring widely in plant tissue and obtained chiefly from cereals
and potatoes.

-Vitamin A and C -Iron

-B Vitamins -Calcium

-Fiber

INGREDIENTS FOR STARCH AND CEREAL DISHES

Cereal

-Name after the roman goddess of harvest.

Starch

-It found in forms of leafy green plants, located in the roats.

CEREAL DISHES

Raisin bran Bread cereal -Flour

-Milk -Baking powder

-Margarine -Cinnamon

-Egg -Raisin bran cereal

-Sugar

COOKED RICE CEREAL

-White rice-uncooked -Sugar

-Milk -Ground Cinnamon

STARCH DISHES

Black bean and corn salad

-Fresh line juice -Corn

-Olive oil -Avocado

-Garlic -Red bell pepper

-Salt -Tomatoes

-Ground cayenne pepper -Green Ovians

-Black beans -Fresh Cilantro

Mexican Rice Pilaf

-Olive oil -Black pepper

-Yellow onion -Chili powder

-Jalapens pepper -Cumin

-Garlic -Peas

-Tomato paste -Cilantro

-White grain rice -Fresh line juice

-Salt -Chicken breath

FOOD SOURCE AND KIND OF STARCH AND CEREALS

STARCH

Is the most common form of carbohydrates and typically found in staple grain.

Healthy high starch foods include whole grains whole grain breed, whole grain pasta, minimally
processed vegetables and beans (legunes) less healthy form of starch include process cereals snacks,
cakes, cookies, pies, pizza, French fries, daughtnuts and foods which have been breaded.

Barley

Has long sharp ears and the golden grains sit inside these. The grains are used for products such
as flour and grain.

Wheat

Wheat and Wheat Grains are recognized by their pale brown color and plump without shoots.

Rye

Rye and rye grain can have reveal difference shades and cobours with the most common colours
are blue green and orange shade.
Oats

Oats have a characteristics appearance and are the cerval that is eatiest to recognized as they
blossom in a paricle with small ears than a combined ear.

Cereals

Is any of the idible components of the grain of cultivated grass composed of the endosperm
germ and bran.

TOP 10 HIGHEST IN STARCH

1 Commercial cereal (Rice Krispier)

2 Snacks (Hand Pretzels)

3 Bread (French Bread)

4 Cookies Cakes, Pizza (Short Bread)

5 Potato Products (French Fries)

6 Grain (Parboiled Brown Rice)

7 Pasta (Regular or Whale Wheat)

8 Breaded and Fried Foods (Onion Rings)

9 Corn
10 Beans (Navy Beans)

INGREDIENTS OF STARCH AND CEREAL DISHES

STARCH DISGH

Smashed Potatoes Oven

Ingredients

1 10 small potatoes

2 10 taste casher / pink Himalayan salt

3 10 taste ground black pepper

4 As needed water to boil potatoes

5 ¼ cup extra virgin olive oil

6 ½ teaspoon granulated garlic powder

STEPS

1 Priheat oven 375 degrees Fahrenheit

2 Fill a pot with water just above the top of the potatoes boil the water at the potatoes

3 Boil till the potatoes are fork tender

4 Remove from water and put on a oven safe pan frushed.

5 Add the potatoes and emashed them plat.

6 Roast in the oven for 25-30 minutes.

7 Serve with some sour cream.

METHODS OF COOKING VEGETABLES DISHES

Boiling ( Tinola, Boiled Okra and Egg Plant)

-is fast and easy to control . The secret is to use as little wates as possible and avoid
avercooking.
Blanching ( Chapsuey, Kangkong)

-Is a techniques use to soften vegetables either to move their row edge before adding to salad
or to loosen skins an food such as tomatoes as shallots.

Steaming ( Siopao, Steam Fish)

-Is the way to retaining flavor , color and vital nutrients. Just be careful not to overcook them as
this will make them limp and tasteless.

Sir Frying ( Fried Rice, Kalamarois)

-Uses very little and cooks vegetables quikly, so they keys their texture and taste.

Gridding ( Grilled, Pinakbit, Kangkong)

-Are directy heat cooking methods, such produce vegetables with a crisp coating and a tender
centre.
Roasting ( Herb Roasted Vegetables, Lumpiang Hubad)

-isnt just for potatoes-root vwgwtables squashes and tomatoes all taste wonderful cooked this
way.
 NUTRITIONAL VALUE AND COMPONENTS OF EGGS
The Nutritive Value Of The Egg

The egg is one of the most complete and versatile foods available. It consists of approximately
10 % shell. 58% while and 32% yolk. Neither the color of the shell nor that of the yolk affects the eggs
nutritive value. The average egg provides approximately 313 kilojoules of energy of which 80% comes
from the yolk. The nutritive content of an average large egg containing 50g of edible egg includes.

 6.3 g protein
 0.6 g carbohydrates
 5.0 g fat (this includes 0.21 g cholesteral )

Egg protein is of high quality and is easily digestible. Almost all of the fat in the egg found in the
yolk and is easily digested. Eggs contain every vitamin except Vitamin C. They are particularly high in
Vitamins A, D and B12, and also contain B and a riboflavin. Eggs are an important vehicle to complement
the essential vitamin supply to the human population. Eggs are a good source of iron and phosphorus
and also supply calcium, copper, iodine, magnesium, manganese, potassium, sodium, zinc, chloride, and
sulfur. All the minerals are present as organic chelates, bioavailable in the edible fort of egg.

CHARACTERISTICS OF QUALITY FRESH EGGS

Eggs are a unique product of nature. They are among natures most nutritional and perfectly
packaged foods. As a source of high quality protein, they are classified as being alternative to meats.
Eggs also produce cooking characteristics that cannot be provided by any other food.
The quality of an egg is determined by the size of the air spaces. As the egg detoriates
the air spaces expand.

INGREDIENT FOR EGG DISHES

1 Scrumbled Egg
EGG SPRING ONION
OIL TOMATO
SALT CHEESE
MONODIUM GLUTAMATE KETCHUP
ONION

2 Omelette

EGG SPRING ONION

OIL CARROTS
ONION POTATO
CORNED BEEF

3 Sunny side up
 EGG MONOSODIUM GLUTAMATE
SALT OIL

STEPS OF SCRUMBLE EGG

1 Heat the span and put the oil be careful for putting this so
you could heating yourself.
2 But before that mix the egg first and put the seasoning.
3 For using the spring onion make a fish layer only
4 The tomato slice into the simple half moon style
5 For onion make it circle in slice using knife
6 Add the salt and Monosodium Glutamate to make your
dishes
7 Then put the mix egg in the pan with half or and guard this
until it will cook
8 Then after a few minutes serve it then you could put some cheese to make it nor

STEPS OF MAKING OMELLETE

1 First of all us channel knife for potato and carrots and slice the small or you can
1 Julienne
2 Cubes
3 Mince

2 Mix the egg and add the seasoning

3 Heat the pan and cook the earned by with potato and
carrots
4 Slice the spring onion and mix it with the potato
5 Get this after a few minutes but the proper mixing it is in 15
minutes only
6 Clean the pan and heat it again and put the oil
7 Put the egg then you mix a while ago
8 Put the scrumble corned beef and potato carrots then serve it

MARKET FORMS OF EGGS

Eggs are also sold in several processed forms bulk or fluid whole eggs ( which sometimes
includes a percentage of extra yolk to obtained a specific blend) egg whites and egg yolk. Fresh eggs or
shell eggs- may be purchased individually, by chosen or trays of 36 pieces.
FROZEN EGGS- Are made of high quality fresh eggs. They come in the form of whole eggs with extra yolk
whites.

DRIED EGG- Are seldom used primarily an ingredients of feed industry.

PASTEURIZED EGGS- Are used in preparation such as salad dreassing, eggnog and dessert where the
traditional recipe may have indicated that the egg should raw.

DRIED POWDERED EGGS- Are also sold and may be useful for some baked goals or in certain
circumstance for food server use.

KINDS OF EGGS
STANDARD WHITE EGGS- There egg came from white that are typically raved in conventional housing
has been the standard for decades.

STANDARD BROWN EGGS- These are some from brown hens that are typically raved in conventional
housing.
FUNISHED / ENRICHED / NERT- LAID EGGS- Those are raised in funished housing provides more space
and high for the hens to move around.

FRES- RUN EGGS- There eggs conferm hen that are raised in free ( barn or aviary) housing system.

ORGANIC EGGS- There eggs come from hens that are ( raised in free) ( barn or aviary) housing system.

USES OF EGGS IN CULINARY ARTS

EGG- The egg is one of the versatile food available.

CLARIFYING- Beaten egg whites are added to remove impurities and produce a clear finish.
EX- Stockings
Consomme soup

CULINARY – Relating to kitchen or cookery.

AERATING- Whipped eggs whites contain tiny mix is added to other ingredients it makes the dishes light
and fluffy.
 Soft Peak- peaks are formed but not hold up.
 Firm Peak- peaks hold up but are slightly bent at the peaks.
 Stiff peak- The peaks stand straight up the foam should look moist and shiny.
Egg whites and Mayonnaise.

BINDING- Eggs can be used to bind, ingredients together as they are congulated when cook.
EX- Hamburger

ERRICHING- Whole egg find flavor and nutritional value.

EX- Egg-nog drinks

COATING- Coating batters uses whole eggs and bread crumbs to provide a coating or protection for the
food item prior to cooking.
EX- Fried or deepfried food such as fidh, meats,chicken, and vegetables.
EMULSION- Whipped egg yolk can held other ingredients together that do not normally mix, such as oil
and vinegar.
EX- Mayonnaise

GARNISHING- Sliced, sieved or chopped hard boiled egg.

EX- Consomme Royalle

GLAZING- Beaten whole egg or yolk brushed into food items before baking will give into a glass of glazed
finish.
EX- Dishes Potatoes

THICKENER- Beaten egg yolks will coagulate and hold a liquid in suspension when heated.
EX- Soups