1. Eggs

3. Let’s look inside an egg http://www.crackingeggs.co.uk/content/whats-egg

4. Selection and Storage Nutritional Value 1. Contain essential amino acids as well as …. Iron, phosphorus, vitamins A, B and D 2. Egg yolks are high in … Cholesterol

5. Egg Grades The four qualities that determine the egg grade are - shell condition - size of air cell - clearness and thickness of egg white - condition of yolk candling- an egg grading process where eggs are illuminated to see the structure

6. Candling http://shilala.homestead.com/candling.html

7. See Mrs. Anderson…

8. Emulsifiers a mixture that forms when you combine liquids that ordinarily don’t mix ( oil and water)

9. Emulsifying Agent the ingredient that holds other ingredients together

10. Foams the five factors that affect egg foams and how they affect them - Temperature- room temp. will create more volume Fat - does not allow the egg foam to form

11. Acid- makes egg foam more stable Sugar- increases the stability Beating time

12. See Mrs. Anderson When working with egg foams- what part of the egg do you need to stay away from? If your eggs are cold, what should you expect?

13. Stages of Egg foams stages of egg foams a. foamy - bubbles and foam form around the edge b. soft peak- c. Stiff peak

14. Thickeners Coagulation- thickening of protein Binding and Interfering agents Function- hold food products together Structure F. Nutrition Flavor and color

15. Using Raw eggs can cause … salmonella Egg substitutes these products are …made of real eggs without the yolk

16. Food Science principles Coagulation- What three things affect the coagulation? Temp, time and addition of other ingredients

17. Stop here!

18. How to make a meringue… Beat eggs until soft peak stage Add sugar slowly Continue beating until stiff peak stage

19. How to make custard http://www.youtube.com/watch?v=GX457DI85Mw

20. Meringue/custard pies… things to avoid Weeping- moisture that forms between the meringue and custard - caused by not properly sealing the meringue

21. Beading - golden droplets that form on the surface of the meringue Synerisi s- leakage of water from the custard if it is over cooked

22. Over cooked- custard is shiny and has large swiss cheese like holes Synerisis Undercooked- custard will run all over the plate, it will not form a triangle Properly cooked – will form a triangle when cut Meringue will stay on the pie No weeping beading or synerisis