Eggs can also be purchased in numerous processed forms, including bulk or fluid

whole eggs, egg whites, and egg yolks (which can incorporate a portion of
additional yolks to create a particular mix). Additionally, dried powdered eggs are
available and can be utilized in specific baked foods and situations.

Fresh eggs or shell eggs can be bought singly, by the dozen, or in trays. (You may
boil, poach, fry, or scramble them.)

Frozen eggs are entire eggs with additional yolk and white and are manufactured
from fresh eggs of the highest quality. (Before usage, they are pasteurized and
defrosted. They are included into dishes including sweets, eggnog, and salad
dressings.)

Eggs that have been dried are rarely utilized. The white of these eggs is used to
make meringue, and they are utilized in several baked goods. (These are rarely
offered directly to customers and are largely utilized as ingredients in the
culinary industry.)

The 5 Culinary uses for Eggs

1. Clarifying
Consumés, for example, can be clarified using egg whites. Consommés, which go
beyond standard broth, stock, and soup, are essentially clear concentrated liquids.
(The process involves starting with a base stock or broth and then adding in finely
diced vegetables, flavourings, herbs and meat (optional) all combined together with
egg whites.)

2. Enriching
Eggs are a fantastic method to enhance the flavors of cuisine by adding color and
nutritional content. (Specifically within doughs, batters and mixtures. Such
examples include cakes, pancakes, waffles, bread, pasta and baked goods.)

3. Emulsifying
Using eggs as emulsifiers makes it feasible to combine ingredients that otherwise
couldn't be combined. (Take, for example, vinegar with oil and fat, or water and
oil.)

4. Binding
Eggs also aid in binding, a somewhat distinct process from emulsifying, which
combines substances. (Less to do with breaking up the structure of foods and more
to do with sticking things together, like super glue.)

5. Glazing
By glazing, eggs may be used to create glossy, golden brown surfaces. (All it takes
is beating a whole egg or an egg yolk and lightly brushing an even coating over the
top of bread and pastries before they get put into the oven.)

PLATING

Plating has been practiced for many years and is essential to contemporary
technologies.

HOW TO PLATE FOOD LIKE A CHEF

(While there are no fixed food presentation rules, there are several important
concepts to keep in mind as you arrange your
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1.Remember your plate is your canvas.

2.Arrange food items using the rule of thirds.
3.Entice the eyes with visual stimulants.
4.Use the sauce as paint for your plate.
5.Garnish to enhance both appearance and flavor.

Food Plating Methods

There are three popular plating methods: classic, free form, and landscape.

CLASSIC PLATIING

1.Pipe the potato puree onto the plate using a pastry bag.
2.Place the carrots next to the puree using precision tongs.
3.Garnish the carrots with thyme using precision tongs.
4.Plate the steak using precision tongs.
5.Garnish the steak with fried leeks using precision tongs.
6.Drizzle the demi-glace around the plate using a spouted saucier.
7.Wipe the edges of the plate with a clean towel.
8.Finished classic plate.

FREE FORM PLATING

1.Pipe dots of potato puree onto the plate using a pastry bag.
2.Slice the steak into three pieces using a chef's knife
3.Plate the pieces of steak using precision tongs.
4.Place the lima bean and pea blend around the plate using a spoon.
5.Plate the carrots using precision tongs.
6.Place dots of pea puree around the plate using a large squeeze bottle.
7.Place dots of the demi-glace around the plate using a small squeeze bottle.
8.Garnish the plate with fried leeks using precision tongs.
9.Wipe the edges of the plate with a clean towel.
10.Finished free-form plate.

LANDSCAPE PLATING
1.Pipe dots of potato puree onto the plate using a pastry bag.
2.Paint the pea puree onto the plate using a brush.
3.Pipe the potato puree onto the plate using a pastry bag.
4.Plate the carrots using precision tongs.
5.Lean the steak against the puree and carrots using precision tongs.
6.Place the lima bean and pea blend around the plate using a spoon.
7.Drizzle the demi-glace around the plate using a spouted saucier.
8.Garnish the steak with fried leeks using precision tongs.
9.Wipe the edges of the plate with a clean towel.
10.Finished landscape plate.