TLE Reviewer – 1st Quarter

Lesson 1
Structure of an Egg
Shell
- outer covering of the egg protecting the contents from damage and contamination
- composed of calcium carbonate and may contain as much as 12% of the total weight of the egg
Egg White/Albumen
- surrounds the eggs in four different layers referred to as:
Thin outer white – layer nearest the shell
Thick outer white – layer after the thin outer layer
Thin inner white – layer after the thick outer layer moving toward the inside
Thick inner white – layer next to the yolk membrane
Inner and outer shell membrane
- two membranes partly made of keratin that surround the albumen and provide an efficient
defense against bacterial invasion
- the outer membrane sticks to the egg shell while the inner membrane sticks to the albumem
Yolk Membrane - clear casing enclosing the egg yolk
Germinal Disk
- a small, circular, white spot on the surface of the yolk where the sperm enters the egg
- the embryo develops from this disk and gradually sends blood vessels into the yolk using it for
nutrition as the embryo develops
Yolk
- major source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol.
- contains less water and more protein
- a source of lecithin
Chalaziferous Albumen - a dense, matted, fibrous capsule of albumen around the membrane of
the yolk
Chalazae - spiral, rope-like strands twisted in opposite directions and keeps the yolk centered
Air Cell
- forms when the contents of an egg cools and contract after it is laid
- rests between the outer and inner membranes at the egg’s larger end
Cuticle/Bloom - outer coating produced by the spell gland of the oviduct acting as a barrier to
keep bacteria from entering the egg
Types of Egg
Chicken Eggs
- most popularly consumed eggs throughout he world
- basis of the poultry industry
- various sizes ranging from small, medium, to large.
- usually white but some species produce mild yellow eggs
Organic Eggs - produced by hens that have been given feeds grown without the aid of
commercial fertilizers, pesticides, or herbicides.
Quail Eggs
- smaller than chicken eggs but with similar flavor
- often hard-boiled and served as food garnish, appetizer, or accompaniment for salads
- 5 quail eggs = 1 egg
Duck Eggs
- slightly larger than chicken eggs
- have more flavor but a higher fat content and more cholesterol
Goose Eggs
- much larger than either chicken or duck eggs
- best suited for dessert dishes
- extremely high in fat and cholesterol so they should be used sparingly
Turkey Eggs - approximately 11/2 times larger than a jumbo chicken egg with very high
cholesterol and fats
Ostrich Eggs
- equal to 20-24 large chicken eggs
- can be made into several large omelets
Characteristics of Quality Fresh Eggs
- The easiest way to tell if the eggs are fresh is by looking at their Best Before date on the egg
carton
- Can be checked for their interior quality by candling
Candling – a process where eggs are passes over a strong light to show the shell and its interior
Grade AA eggs
- have thick and firm whites
- yolks that are high, round, and practically free from defects, and clean unbroken shells
Grade A eggs - have the same characteristics as Grade AA eggs except their whites are
reasonably firm
Grade B eggs
- have thinner whites and yolks that may be wider and flatter than eggs of higher grades
- shells are unbroken but may show slight stains
- found in retail stores
Uses of Eggs
Binding
- the stickiness of the eggs helps attack crumbs or items to food and bind ingredients together
- an egg batter provides a binder for added coating of flour
Coating - beaten eggs can be used to coat fish or chicken portions to give an attractive finish
Glazing - gives a shiny golden brown appearance to pastries and scones when brushed with
beaten egg and milk
Emulsifying Agents - used to form stable emulsion when an eggs or eggs yolk is added to
mayonnaise because it helps the oil and vinegar stay smoothly blended together
Clarifying - raw egg whites maybe added to hot broths to hold impurities and bring them to the
top of simmering liquids
Enriching other foods - provide extra flavor and body in sauces and sweets
Aerating or Whisking - helps tighten mixtures by encapsulating air bubbles
Terminologies
Embryo – an unborn or unhatched offspring in the process of development
Chalazae – 2 spiral bands of tissue that suspend the yolk in the center of the white
Albumen – egg white or the protein contained in it
Hors d’oeuvre – food served in small portions before the main course of a meal
Types of Cereals
Rice
- the most common and popular cereal
- used as a staple food in tropical and temperate countries and restaurants
Brown Rice - variety of rice rich in vitamin B
Red Rice
- variety of rice usually eaten unhulled or partially hulled, and has a red husk
- has a nutty flavor and has a higher nutritional value
Maize
- staple cereal in Africa and South American continents
- used as animal feed worldwide
Wheat
- a prime cereal consumed in temperate zones
- major ingredient in bread and pastries
Barley
- popular and highly nutritious cereal grown for malting
- popular livestock food in lands that are incapable of growing wheat
Sorghum
- consumed in Africa and Asia
- considered good livestock feed
Millet
- used in alcoholic beverages
- used as bird and animal feed
Oats - staple cereal in Scotland and used as livestock feed
Rye
- grown in cold climates
- used to make breads and used as animal fodder
Methods of Cooking Rice
Boiling
- easiest method for cooking rice
- a similar technique when cooking pasta
- its major disadvantage is the washing away of nutrients
Absorption - requires that the rice be cooked in a specific quantity of liquid, which can be
readily absorbed by the rice
Simmering/Streaming
- steamed rice characteristics change with the type of rice
- Long-grain rice is tender and fluffy w/ separate grains
- Short and medium grain rice is tender, moist, and sticky
Rice Cooker
- produces a consistent product by employing a thermostat and timer that cooks the rice at a
simmer for precisely the right amount of time
Risotto
- Italian rice dish made from a short grained, starchy variety of rice called arborio rice
- involves stirring small amounts of hot stock or broth into the rich little at a time, allowing the
liquid to be absorbed
Pilaf – rice is cooked in seasoned broth
Uses of Cornstarch
- used in oriental recipes because it results in a lighter, clearer, gravy w/ glossy appearances
- helpful in making egg dishes because it prevents eggs from curdling
- causes heat to be transmitted more evenly
- used to flour pieces of meat for added crispiness
- used to thicken dairy-based sauces
Terminologies
Arborio – variety of short-grained rice used primarily in preparation of risotto
Dripping – fat that has come out of meat during cooking
Wheat – cereal plant grown in temperate countries and is ground to make flour for bread and
pastries, eme
Cornflakes – popular breakfast cereal made by toasting flakes of corn
Maize/Corn – commonly cultivated cereal crop
Sorghum – a cereal grain that grows tall like corn used for other purposed other than sweetening
Methods of Cooking Vegetable
Blanching
- dropping vegetables into boiling water briefly and immediately halting the cooking process by
submerging the vegetable into ice water
- used to loosen the skin on vegetables
Boiling - easiest ways to prepare vegetables but boiling them causes them to lose some of their
nutritional value
Braising – involves simmering large cuts of meat in a small amount of liquid in a covered dish
Poaching – involves partially or fully submerging food into water or liquid
Simmering – involves putting liquids above 180F but not vigorously bubbling like boiling water
Steaming – process that cooks vegetables and softens them up but because they are not
immersed in water, they do not lose as many nutrients
Stewing – similar to simmering in that the liquid is heated until it forms gentle, yet quickly
moving bubbles
Sauteing – cooking vegetables over fairly high heat and stirring them often
Broiling –where the heat source is above the food and a great technique for blistering the skins
for easy peeling and a smoky flavor
Grilling – similar to broiling but with the heat source coming from below and a basting liquid to
keep food moist
Roasting – involves tossing with a light coating of olive oil and sprinkling lightly with salt
Stir-frying – similar to sauté but w/ the vegetables cut into small pieces
Types of Sauces
Vinegar sauce – light, easy sauce that supplies a sweet, spicy, Asian flair to steamed vegetables
Sweat Mustard Sauce – provides a blend of sweet and tangy flavor to accentuate the flavors of
steamed vegetables
Yogurt sauce
- in Indian cuisine it is called raita
- Turkish cuisine features a yogurt dub called Haidari
- cacik is a coold refereshing sauce that is thinner
Carrot and pepper sauce – adds a fiery flavor to steam vegetables
Plating Asian Dishes
Communal – sharing is an important aspect of the Asian dining culture and communal dishes
are very common
Individual – when plating individually sized servings, adopt Western presentation techniques
One-dish meals – starch is placed at the center of the bowl, proteins are placed on top of the
starch, and vegetables are placed around the size
Factors of Plating
Molded Ingredients – cleverly cut or sculpted ingredients enhance the visual appeal of dishes
Sauces – create accents in the form of dots on the side of the plate
Garnishes – comes in a variety of shapes and sizes depending on the meal being served and the
level of service required
Leche Flan Procedure
1. Melt sugar of line pan w/ caramel set aside
2. Combine yolk milk + lemon rind extract in a bowl. Mix well beating lightly to avoid
formation of bubbles, strain through cheesecloth
3. Pour into molder lined with caramel
4. Cook over slow steam for 50 mins until done