COOKING RECIPE PRESENTATION

Egg

Vegetables

Farinaceous

Egg, Vegetable and Farinaceous Dishes

Basics

Egg

Eggs are one of the most versatile ingredients in the kitchen. These can be prepared and cooked in many ways.

Info

• Aerating – for sponges, cakes, meringue;

• Clarifying – for consommé;
• Emulsifying – for mayonnaise, hollandaise;
• Thickening – for crème anglaise;
• Binding – for patties;
• Glazing – for egg wash;
• Enriching – as a liaison;
• Setting – for crème Brulee;
• Coating – for paner a l’anglaise ;
• Garnishing – for nicoise and Caesar salads;
• Egg dishes – such as an omelet, eggs benedict; and
• Sous vide – various
• Other – shakes and smoothies, eggnog, egg-milk punch.

Functions

Composition of Eggs

A whole egg is mainly composed of the yolk, the white, and the shell.

Quality Grades of Eggs

Quality Grades of Eggs

The size of the egg is based on its weight. The table indicates the minimum weight per dozen (including the shell) according to the egg size category. Below is the minimum weight of eggs per dozen:

How to store Eggs

Guidelines for Cooking Eggs

Boiling Eggs

Eggshells have a porous quality. This quality makes it possible for eggs to be cooked by boiling them in the shell.

Boiling Eggs

Poaching Eggs

Procedure for Poaching Eggs

• In a saucepan, add salt, distilled vinegar and water.
• Bring water to a boil then reduce to a simmer.
• Crack eggs, one at a time, into a dish or a small plate.
• Use a spatula to quickly stir the water in one direction until it is smoothly spinning around creating a whirlpool.
• Carefully slide the egg into the center of the whirlpool. Eggs will hold their shape better if they slide against the edge of the pan.
• Simmer for 3 to 5 minutes, until whites are coagulated and yolks are still soft.
• Remove eggs from pan with slotted spoon or skimmer.
• To serve immediately, drain very well. For better appearance, trim off ragged edges.

Poaching Eggs The objective in poaching is to keep the eggs egg-shaped- that is, in a round compact mass rather than spread all over the pan. Most people prefer poached eggs due to its healthier preparation compared to frying which uses fat. A well-poached egg has:

• Bright and shiny appearance
• Compact
• Round-shaped
• Not spread or flattened
• Firm but tender whites
• Warm, liquid yolks

Preparing Fried Eggs

Preparing Shirred Eggs

Bacon Shirred Eggs

Preparing Scrambled Eggs

Preparing Scrambled Eggs

Preparing Omelets

Omelet is a dish made out of beaten eggs that are cooked until set and folded over usually around a filling. There are several kinds of omelet that vary depending on their filling. One of the most popular is the sliced ham and shredded cheese-filled French omelet.

Vegetables

This lesson will present the types and characteristics as well as the qualities of vegetables.

A vegetable is an edible plant or parts of a plant. Vegetables may be classified as root, green or fruit vegetable.

RootVegetables

Vegetables Fruit

GreenVegetables

As their name suggests, root vegetables grow under the ground or plant roots commonly consumed as vegetables such as roots, bulbs and tubers of plants

These are fruits used in food service as vegetables.

These include the stems, flowers and leaves of plants that humans consume for food.

Types and Characteristics of Mushrooms

Texture

Color

Flavor

The texture of vegetables can be represented in various degrees depending on the cooking technique used. It is affected by the fiber and starch components.

These are fruits used in food service as vegetables.

This is the quality of fruits and vegetables described as the combination of aroma and taste

Soaking

Washing

Peeling, Cutting and Trimming

Prepare Fresh Vegetables before Cooking

Handling and Preparing Processed Vegetables

Processed vegetables may be sold frozen or dried

Frozen Vegetables

Dried Vegetables

Farinaceous Products

Farinaceous products are high in starch.

Farinaceous Products

Potatoes are classified according to their starch content. The amount of starch determines the use for which they are most suitable.

Farinaceous Products

Farinaceous Products

Farinaceous Products

Pasta is a staple ingredient widely used in cooking. It is made from flour or durum wheat semolina mixed with water and/or eggs. It is then kneaded and shaped, dried and cooked before eating.

Farinaceous Products

Pasta comes in different shapes and sizes. Each shape is appropriate for different kinds of preparations. The following are some of the common shapes and uses of pasta:

OtherFarinaceous Products

Farinaceous Products

Preparing Potato

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Baked Potatoes

French Fries

Mashed Potato

Hash Browns

Preparing Rice Dishes

Two common ways rice can be cooked.

• Boiling and steaming method; and
• Pasta method

Preparing Pasta Dishes

Two common ways pasta can be cooked.

• Fresh Pasta
• Cooked Pasta

My oPasta recipes

Recipe 3

Recipe 1

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Baked Potatoes

French Fries

Mashed Potato

Hash Browns

Delicious!

Thank you!