TLE REVIEWER
GOOSE EGGS - much larger that the
Technical Terms:
LECITHIN - any of a group of
phospholipids that are found in many plant
and animal tissue, especially egg yolk.
CHALAZAE - on of a pair of spiral threads
of albumen holding the yolk of an egg in its
position.
ALBUMEN - the white of an egg; the
nutritive value and protective gelatinous
substance.
CHALKY - of or like chalk.
CANDLING - to examine egg for freshness,
fertility and others by holding them up to a
bright light.
Nutritional Value or an Egg - A medium
egg has an energy value of 78 kilocalories
and the consumption of one egg daily would
contribute only around 3% of the average
energy requirement of an adult man; 4% for
an adult woman.
1. CHICKEN EGGS - most popularly
consumed throughout the world.
2. ORGANIC EGGS - produced by hens
that have been given feeds grown without
the aid of commercial fertilizers, pesticides
or herbicides.
3. QUAIL EGGS - The shells are speckled
and range in color from dark brown to blue
or white color.
4. DUCK EGGS - slighty larger than
chicken eggs and have more flavor, but have
a higher fat content and more cholesterol.
5.
chicken egg, best suited for use in dessert.
6. TURKEY EGGS - approximately 1 ½
times larger than a jumbo chicken eggs with
very high cholesterol and fats.
7. OSTRICH EGGS - equal to 20 to 24
large chicken eggs and can be made into
several large omelets or scrambled.
FRESHNESS - A quality fresh egg is
distinguished when it is served whole. Other
than obvious signs, such as bad smell, the
quality of an egg is hard to determine until it
is cracked, open.
Ways to check eggs freshness
-Testing by cracking it on a plate
-Testing egg freshness by sound
-Testing egg freshness by candling
Egg sizes:
1. Jumbo - weighs 850 grams per dozen
2. Extra Large - 840 grams
3. Large - 745 grams
4. Medium - 650 grams
5. Small - 560 grams
EXPECTED LEARNING
COMPETENCIES:
1. BINDING - the stickiness of the egg
helps attach crumbs or items to food and
bind ingredients together.
2. COATING - beaten eggs can be used to
coat fish or chicken portions before they
dipped into bread crumbs and fried to give
food a crisp and attractive finish.
3. GLAZING - gives shiny golden brown
appearance to pastries and scones when
brushed with beaten egg and milk.
4. EMULSIFYING AGENTS - used to
form stable emulsion when an egg or egg
yolk is added to mayonnaise because it helps
the oil and vinegar stay smoothly blended
together.
4. OMELETTES - mixture of eggs, salt,
and pepper cooked in a pan over high heat;
omelettes cooked so quickly. Omelettes are
made one at a time.

5. CLARIFYING - raw egg whites maybe 5. POACHED EGGS - Poaching is cooking

added to hot broths to hold impurities and
bring them to top of simmering liquids.
6. ENRICHING OTHER FOODS -
provides extra flavor and body in sauces and
sweets like adding a beaten eggs in mashed
potatoes to improve its value.
7. AERATING or WHISKING - helps
tighten mixtures by encapsulating air
bubbles which makes cakes light and well
risen.
eggs out of their shell in SIMMERING
liquid like water with vinegar and salt
although wine, milk, and stock are also used.
6. BAKED EGGS - eggs are bakes in flat-
bottomed dish.
7. DEVILED EGGS - hard-boiled eggs that
have been shelled, cut in half, and filled with
a paste made from the egg yolks mixed with
other ingredients such as mayonnaise and
mustard.

EGG DISHES - The basic principle of GARNISHES FOR EGGS - Eggs may be
cooking an egg is to always cook it at low garnished with crisp slices of bacon and a
temperature until just done. spray of parsley, grated cheese, or cooked
egg yolk put through a sieve or served on a
1. FRIED EGGS bed of chopped spinach, mashed potato or,
a. Sunny-side up or "eyes open". The yolk is chopped meat.
yellow and well rounded. There should be
No brown edges.
b. Hard Fried - The white and yolk are firm
and not rubbery.
c. Basted Egg - The white is firm and the
yolk is soft, pink and covered with a thin
film.

2. BOILED EGGS - the fact is that a

perfectly done PERFECT egg in the shell is
not boiled; it Hard Boiled Eggs is instead
simmered on a very
4 minutes 6 minutes CUSP of a boiling point
- a point of transition

3. SCRAMBLED EGGS - There are

various techniques on how to prepare
scrambled eggs. Standards for scrambled
eggs, nevertheless, do not change - they
should always be soft, yellow, tender and