TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 24 (part 1) - Gisslen

Chapter 24 - Breakfast preparations. After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;. | Chapter 24 Breakfast Preparation Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Eggs The Composition of Eggs Yolk High in both fat and protein. Contains iron and several vitamins. Color ranges from light to dark yellow, depending on the diet of the chicken. Understanding Eggs Eggs The Composition of Eggs White Primarily albumin protein. Clear and soluble when raw but white and firm when coagulated. Contains sulfur. Understanding Eggs Eggs The Composition of Eggs Shell Fragile and also porous. Allows odors and flavors to be absorbed by the egg. Allows the egg to lose moisture even if unbroken. Understanding Eggs The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. Use for fried or poached eggs. Eggs Understanding Eggs: Grades and Quality Grade B eggs, as seen from the top and side. Note how the white and yolk lose thickness and spread more in the lower .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Breakfast preparations
• Egg sizes
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen