TLE
the preference gor chicken eggs
Egg cookery
A good quality egg is most when it is served whole
Freshness
the average Large egg is approximately 55g
Egg sizes
weighs 850g
Jumbo
Weighs 840g
Extra large
Weighs 745g
Large
Weighs 650g
Medium
Weighs 560g
small
the basic principle of cooking an egg is to always cook it at low temperature until just done
Egg dishes
A perfect done egg in the shrll us not boiled, it is instead simmered on the very cusp of the boiling point
boiled eggs
what are the Fried eggs?
Sunny-side up, Hard fried, basted eggs
they should always be soft, yellow, tender, and not watery
scrambled eggs
are a mixture of eggs, salt, and pepper cooked in a pan over high heat
omelettes
is cooking eggs of their shell in simmering liquid like water with vinegar and salt
poached eggs
is the common term for all grains grown for people to eat
cereal
cereal is the common term for all grains grown for people to eat
cereals and pasta cookery
ways in using cereal
As a thickener
As breakfast cereals
As calendar or accompanied for main course or entires
is a kind of starchy food made from dough of flour
pasta
is a long round solid pasta
spaghetti
is a flat ribbon noodle of pasta dough with curly edges
Lasagna
are made of dough and they contain eggs
noodles
a good sauce adds flavor to the food served such as meat poultry, vegetables, and pasta.
sauce Cookery
what are the two kinds of sauce?
hot sauce
cold sauce
what are the hot sauces?
Row sauce
Corn starch-thickened sauces
at the start of cooking this kind of sauce is thicken, it is done by heating fat or oil and flour together
Row sauce
the thickening us added to the simmering liquid
corn starch-thickened sauce
there are various ways of making this sauce or dressing
vinaigrette
it takes practice in making this sauce, the challenge is to be able to come up with thick and smooth sauce
mayonnaise
what are the types of cold sauce?
vinaigrette
mayonnaise
Methods in preparing basic sauces
grating
chopping
whisking
mixing
blending
simmering
straining
the use of grater is required to get fine shreds of the food like the cheese for use in th sauce
grating
is cutting into pieces carrots, onions, hotdogs
chopping
it is done by using wire whisk
whisking
is combining ingredients together
mixing
is mixing two or more ingredients throughoutly or by using a food processor
blending
kinds of pasta
Spaghetti
Lasagna
noodles
cereals are ground into flour textures
as a thickener
two types of breakfast
Fine-grained cereals
course-grained cereals
is ab Italian word that means "dough"
Pasta
or "eyes open" the yolk is yellow and well rounded
sunny-side up
the white Firm and the yolk is soft, pink and covered with a thin firm
hard fried
refers to domestic birds such as chicken,
Poultry
Kinds of poultry
Broiler
Roaster
Capon
Hen
Cock or roaster
Tom turkey
Ducks
Jumbo chicken
is a young chicken or turkey whose meat is tender
Broiler
is usually four to six months old, very meaty
roaster
(Castrated male) is less than ten months old, very meaty with an excellent layer of fat
Capon
is a mature female chicken for more than then mouths
Hen
is a mature male chicken with rough skin and dark meat
Cock or roaster
is a male turkey with a large proportion of white meat
Tom turkey
which are eight to ten weeks old are best for roasting
Ducks
is considered large if it weights about 4 kg or more
Jumbo chicken
is used to describe animals part that are eaten as food by human being
Meat
the internal organs of a butchered animal are called
offal
to prevent contamination, the storage must be clean
Cleanliness
Poultry contains bacteria
Refrigeration
follow the "first in, first out, rule!
stock movement
is a form after slaughter that has not undergone chilling
Fresh meat
has been cold above freezing point within 24 hours
Chilled meat
is meat stored in the freezer
Frozen meat
are meat products that have been cured with preservations
cured or processed meat
Market forms of meat
fresh meat
chilled meat
frozen meat
cured or processed meat
kinds of meat
pork
beef
veal
lamb
Chevon
carabeef
comes from young hogs or pigs
pork
vomes from adult cow
beef
comes from calves of young cattle
veal
is the flesh of young sheep
lamb
from goats
chevon
comes from the flesh of carabao
carabeef
types of meat cuts
tender cuts
less tender
tough cuts
are taken from animals parts that have less muscles activity
tender cuts
cuts are cuts that come from the muscles parts mostly used by the animal
less tender
are cuts that necessitate longer cooking
tough cuts