by KC Andrea D. Aguilar 10 - St.
Mary
T.L.E. REVIEWER
STRUCTURE OF EGG
Chalaza
Air Cell
Albumen / Egg white
Germinal Disk
Shell
by KC Andrea D. Aguilar 10 - St. Mary
NUTRIENTS FOUND IN EGG
Calories Carbohydrates Calcium Potassium
Proteins Magnesium Cholesterol Sodium
Potassium Magnesium
Sodium Proteins
Calories Cholesterol
Carbohydrates Calcium
MARKET FORMS OF EGGS
Fresh Eggs Frozen (pasteurized) Pasteurized Dry (Powdered)
Pasteurized Dry (Powdered)
Frozen (pasteurized)
Fresh Eggs
by KC Andrea D. Aguilar 10 - St. Mary
QUALITIES OF EGGS
Grade A
Grade B
Grade B
Grade C
Grade B
USES OF EGGS
Leavening Agent
Food Color
Thickener
Binding Agent
Emulsifier
Coating Agent
by KC Andrea D. Aguilar 10 - St. Mary
USES OF EGGS
Jumbo
Greater than 64 g
Greater than 57 g
Medium (M)
Greater than 43 g
Greater than 35 g
COOKING TECHNIQUES
Boiled Eggs Poached Eggs Omeletes
Fried Eggs Scrambled Eggs Baked Eggs
Coddled Eggs Medium-Cooked Eggs
Soft-cooked Eggs Hard-Boiled Eggs
Sunny side up Over easy Over hard
Basted Over medium
Hard-Boiled Eggs
Boiled Eggs
Medium-Cooked Eggs
by KC Andrea D. Aguilar 10 - St. Mary
COOKING TECHNIQUES
Soft-cooked Eggs
Over easy
Over medium
Sunny side up
Coddled Eggs
Basted
Fried Eggs
Baked Eggs
Scrambled Eggs
Omeletes
Poached Eggs
Hard-Boiled Eggs
by KC Andrea D. Aguilar 10 - St. Mary
FOOD SAFETY
TRUE
TRUE
TRUE
TRUE
TRUE
FIVE
TRUE
TRUE
TRUE
PLATING TECHNIQUES
by KC Andrea D. Aguilar 10 - St. Mary
PLATING TECHNIQUES
Proverbs 9:10
The fear of the LORD is the
beginning of wisdom, and
knowledge of the Holy One is
understanding.
