Culinary Fundamentals HW #18

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Culinary Institute of America *

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Biology

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Apr 3, 2024

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Henry Ault 3/8/2024 Culinary Fundamentals HW #18 1. What are the basic parts of an egg? What is the basic composition of each part? The shell which contains calcium, the yolk which contains nutrients, and the white which contains protein. 2. How can one determine the freshness of an egg? By placing it in a bowl of water to see if it sinks (fresh) or floats (bad). 3. How are eggs graded? What determines the different grades of eggs? By the USDA for interior quality, the different grades are determined by thickness of the whites and yolks. 4. Describe the safety and sanitation issues associated with the storing, handling, and cooking of eggs. The eggs should be always refrigerated before cooking, and they should be cooked until the whites and yolks firm up. 5. What pathogen is associated with shell eggs? Salmonella. 6. Briefly describe what happens to egg proteins as they coagulate.

The whites become firmer and will eventually release moisture if overcooked. 7. What are the 2 temperatures concerns when cooking eggs? Egg whites should be cooked between 144 to 149 degrees F, and the egg yolks should be cooked between 149 to 158 degrees F. 8. What happens to scrambled eggs as they are overcooked? Does syneresis apply to this scenario? Please explain your answer. They will become dry and release moisture, syneresis applies because of the release of said moisture. 9. According to the ratio guide, what is the ratio of liquid to acid when poaching eggs ? 1 oz. of vinegar for every gallon of water. 10. Describe, in detail, the method for poaching and determining proper doneness in poached eggs. Crack an egg into a cup, pour the egg into the simmering liquid, cook until the egg white is opaque, and the yolk is still runny. The cooking medium for the recipe is vinegar. 11. Eggs can be poached and prepared ahead of time for service. Please describe the procedure. Poach the eggs, shock them in ice water, store them in the fridge, and reheat in water to warm up for service.

12. What are the qualities of a properly poached egg? Teardrop shaped, fully cooked whites, and runny yolk. 13. Define soft scrambled eggs and an omelet. What are the qualities of properly soft scrambled eggs and the qualities of properly prepared omelet? Scrambled eggs are eggs with light curds and cooked with more attention and slowly, the qualities are fluffiness and moisture. Omelets are eggs that are smooth in texture and flipped on both sides when cooked, the qualities are yellow color from the yolk, thin skin, and no wrinkles. 14. Describe the method for fried eggs. What are the qualities of properly fried eggs at each of the following stages: sunny side up, over easy, and over hard? Crack eggs into a cup and place into a pan with heated melted fat and cook until the whites are set. Sunny side up eggs are cooked on only one side of the egg with the yolk still being runny, over easy eggs are cooked on both sides with the yolk still runny, and over hard eggs are cooked on both sides with the yolk being fully cooked through. 15. Describe the method for scrambled eggs. What are the qualities of properly scrambled eggs? Whisk eggs in a bowl, place in a pan, and continue mixing while cooking the eggs until cooked through. The qualities are a moist and fluffy texture, creamy consistency, and light flavors. 16. Describe the method for hard-cooked eggs. What are the qualities of a properly hard- cooked egg?

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Place eggs in cold water, bring to a boil, and cook for 10 minutes. The entire egg is completely cooked and retains the shape of the shell it was in. 17. What would happen if hard-cooked eggs had a green ring around the outside of the yolk? What steps should be taken during the cooking process to prevent this? The egg is overcooked and the iron and sulfur in the egg had a reaction. This can be prevented by cooking the eggs at the right time and temperature, and cooling immediately after they are cooked. 18. What is the effect of ferrous sulfide relative to egg cookery? If the egg is overcooked the sulfide binds to the iron in the yolks which would make it green in color. 19. What is the ratio and method for a baked sweet custard? 6 six eggs to 1 quart of milk and 2 tablespoons of sugar. First heat the milk to 180 degrees F, then temper the eggs by slowly adding in the hot milk while stirring, then place in cups and cook in a hot water bath in the oven. 20. What has happened? The custard is overcooked and weeping. It looks like a small wheel of Swiss Cheese? What is the term for the weeping of liquid from custard? Syneresis, which is when the egg loses its liquid.

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