Sunday, October 12, 2014

Egg Cookery










                                                    EGG


Definition of an Egg:
"An egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. 
Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. 
  • Lecithin – Protein in Yolk
  • Albumen – Protein in White
Types of Eggs:-
Quail
Guinea Fowl
Pheasant.
Hen
Turkey
Duck
Goose
Ostrich

EGG COOKERY

Eggs are nourishing & easily digestible. The ideal storage temperature for the egg is 2 to 5º c. Eggs produce meals, which saves time and are important source of energy. The average weight of an egg is 50 gm according to Indian standards & 75 gm according to international standards and the calorific value is 70 calories.
  • Eggs provide all the amino acids which are required by our body. 
  • The egg yolk contains iron, fats & vitamins, yellow colour by ferruginous pigment 
  • Egg white made up of two parts . A thick white surround the yolk and A thinner more liquid part is between the membrane and thicken egg white. Egg white contains protein (albumin), iron, vitamin a & d and sulphur. Clear when raw and white, firm when coagulated. 
  • Eggs shell is made up of calcium carbonate.
  • Over all the egg contain 73% water by volume.
  • Egg tends to coagulate at 60-65º c & yolk coagulates at 65-70º c.
  • Egg also contains chalazae (two white strands), which has an importance that it keeps egg yolk in centre.
  • Membrane lines the shell & forms a air shell at the large end of shell.

Nutritional value

Eggs are important for nutrition. They contain vitamin A,D,E,K and B complex. They are high in iron and one egg equal to 28g lean meat, Fish or poultry. One large egg provide 15% of the recommended daily allowance for protein. Egg are low in saturated fat and one egg gives approximate 70 calories.
Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans, and provide several vitamins and minerals, including (vitamin A), (vitamin B2), Folic acid ,iron, calcium, , phosphorus and potassium All of the egg's vitamin A, D and E are in the egg yolk. The egg is one of the few foods to naturally contain vitamin D.
The major concern with egg is cholesterol. One large egg gives average 213 mg of cholesterol. To reduce the cholesterol content use egg white instead of whole egg.
Cooked eggs are easier to digest, as well as having a lower risk of contamination.


MARKET FORMS
1. Fresh eggs or shell eggs. These are most often used for breakfast cookery and are the main subject of this
section.
2. Frozen eggs.
• Whole eggs
• Whites
• Yolks
• Whole eggs with extra yolks
Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelettes, French toast, and in baking. They are pasteurized and are usually purchased in 30-pound (13.6-kg) cans. These take at least two days to thaw at refrigerator temperatures.
3. Dried eggs.
• Whole eggs
• Yolks
• Whites
Dried eggs are used primarily for baking. They are not suggested for use in breakfast cookery. Unlike most dehydrated products, dried eggs are not shelf-stable and must be kept refrigerated or frozen, tightly sealed.


GENERAL COOKING PRINCIPLES
The most important rule of egg cookery is simple: Avoid high temperatures and long cooking times. In other words, do not overcook. This should be a familiar rule by now. Overcooking produces tough eggs, causes discoloration, and affects flavour.
COAGULATION
    Eggs are rich in protein, so the principle of coagulation is important to consider.
    Eggs coagulate at the following temperatures:
    Whole eggs, beaten about 156°F (69°C)
    Whites 140° to 149°F (60° to 65°C)
    Yolks 144° to 158°F (62° to 70°C)
    Custard (whole eggs plus liquid) 175° to 185°F (79° to 85°C)

    Note that whites coagulate or cook before yolks do. This is why it is possible to cook eggs with firm whites but soft yolks.

SULPHUR
The familiar green ring you often see in hard-cooked eggs is caused by cooking at high temperatures or cooking too long. The same green colour appears in scrambled eggs that are overcooked or held too long in the steam table. This ring results when the sulphur in the egg whites reacts with the iron in the yolk to form iron sulphide, a compound that has a green colour and a strong odour and flavour. The best way to avoid green eggs is to use low temperatures and short cooking and holding times.

FOAMS
Beaten egg whites are used to give lightness and rising power to soufflés, puffy omelettes, cakes, some pancakes and waffles, and other products.

The following guidelines will help you handle beaten egg whites properly.
    1. Fat decreases foaming. When separating eggs, be careful not to get any yolk in the whites. Yolks contain fats. Use very clean equipment when beating whites.
    2. Mild acids help foaming. A small amount of lemon juice or cream of tartar gives more volume and stability to beaten egg whites. Use about 2 teaspoons cream of tartar per pound of egg whites (20 ml per kg).
    3. Egg whites foam better at room temperature. Remove them from the cooler 1 hour before beating.
    4. Do not overbeat. Beaten egg whites should look moist and shiny. Overbeaten eggs look dry and curdled and have lost much of their ability to raise soufflés and cakes.
    5. Sugar makes foams more stable. When making sweet puffed omelettes and dessert soufflés, add some of the sugar to the partially beaten whites and continue to beat to proper stiffness.(This will take longer than when no sugar is added.) The soufflé will be more stable before and after baking.

SELECTION OF EGGS
Check for cracks in the shell which could let bacteria in and contaminate the eggs. Freshness of egg can be check by following method:
    I. Water test: put the egg in water
          Bad egg : it will float.
         Good egg : it will sink in bottom.
    II. Spread test or egg break test: just break the egg
          Bad egg : egg white will be thin & spread greatly and yolk is flat & broad.
         Good egg: egg will be a thick and yolk will be on the centre, round & high.
    III. Candle test: check against the flame of candle
            Bad egg : it will be almost transparent.
            Good egg : it will be opaque.

Uses of eggs

    1) Binding agent: eggs are used as binding agents for example croquettes.
    2) Leavening agent: this property is exhibited by the eggs when we whip the egg white, the air gets entrapped inside the egg white & hence the egg acts as leavening agent for example sponge.
    3) Coating agent: egg acts as coating agent in various dishes such as cutlets, poulet maryland etc.
    4) Emulsifying agent: eggs act as emulsifying agents in case of emulsion such as mayonnaise (oil & water).
    5) Thickening agent: eggs act as a thickening agent in gravies, sauces, soups etc.
    6) Clarifying agent: in case of consommé, the egg acts as clarifying agent, where it clarifies the soup by entrapping impurities present in the soup.
    7) Eggs are also used for decoration & garnishes of egg dishes & egg forms an important part of breakfast menu.
    8) Eggs are also used for desert preparation like Custards, soufflé etc.
9) Used for Shining in Bread rolls.
10) Use for beverage preparation.


Method of cooking eggs

1) Simmering: the hard & soft boiled egg prepared in same manner but with a difference of cooking time.
              3-5 min. : soft boiled
              8-10 min. : hard boiled
v Use fresh eggs.
v Use egg at room temperature.
v Bring the water boil, reduce the temperature and put the egg.

2) Poaching: (95º-98º c)
v Use fresh eggs.
v Bring to simmer a solution of vinegar & water in a ratio of 1:9.
v Break the egg one by one in a cup & slide them in simmering water.
v fold egg white on egg yolk, leave for 3-4 min.
v Remove in cold water & drain in a cloth.
v Use immediately or store in iced water for 24 hours.

3) Frying:
v Use fresh eggs.
v The oil should be hot or the egg will become greasy.
v Cook the order i.e., according to the guest requirement whether underdone or well-done.

4) Scrambled eggs:
v Use medium fresh eggs.
v Season, beat lightly then add butter.
v Add beaten egg on pan & stir on moderate heat continuously with wooden spoon.
v Cook till creamy consistency.
v Scrambled egg can be made with milk also.

5) Omeletes:
v Beat the egg (2-3) per person with salt & pepper using a fork.
v Heat 10 gm. Butter in a pan
v Pour the egg mixture; shake the pan while stirring the egg.
v stop when set & roll away from the handle at 45º (crescent shape).
v Fold completely both the edges.
v Should be lightly brown.
v Served in hot plate.

Certain important points handling eggs
1. Accept only fresh eggs.
2. Interest should be shown in using clean shelled eggs (because if the shell is porous it may be contaminated from salmonella bacteria)
3. Store at 2ºc to 5º c
4. Do not keep the shells on service table.
5. Check the egg shell before simmering.
6. Do not store the egg wash for more than 24 hours.
7. Store unwashed with the pointed end down in the egg tray in the refrigerator.
8. Wash carefully all the equipments while handling with eggs.

Egg grades

AA: Clean unbroken. The yolk is firm, well centered and rounder in shape and the area covered by the white is small. There is a large proportion of thick white to thin white.
Grade A’ Egg covers a relatively small area. The yolk is fairly centered, round and upstanding.
Grade B Egg spreads out more. The yolk is flattened and there is about as much, (or more), thin white than thick white. Clean to slightly Stained.


Sunday, February 23, 2014

VEGETABLE COOKERY

VEGETABLE COOKERY


Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great important in our diet and especially with regard to the present trend when the people are shifting towards the vegetarian side. These plays a very important role in our diet properly choose, properly cooked or raw. They make an invaluable contribution towards the supply of vitamins and minerals. Whenever possible, we should serve two vegetable in our diet also salads should be given the importance and hence must be made in both the meals. Generally vegetables have high water content, which ranges from 70-90%.

The various components of vegetables are:



  •     Carbohydrates: carbohydrates are present in the form of starch, sugar, cellulose & pectin substances. Starch is the chief nutrients of roots & tubers & the content of sugar is highest in beetroot, carrots & turnips. Cellulose is a source of roughage and become coarse & tough with age.
  •        Minerals and vitamins: the vegetable also contains minerals and vitamins. 

There are certain elements in the vegetable which do not have a food value but constitute an important part of vegetable.
·         Flavouring substances: many volatile and non-volatile acids contributed to the flavour.
·         Pigments: four pigments are in the vegetables:
i.                           Chlorophyll: it is present in all green coloured vegetables such as cabbage, spinach, green beans, broccoli, peas etc.
ii.                         Carotenoids: it is present in orange coloured vegetables such as carrots, pumpkins, sweet potatoes, corns, tomatoes etc
iii.                       Flavons: it is present in white coloured vegetables such as cauliflower, turnips, potatoes, onion etc.
iv.                       Anthocyanins: it is present in red & purple coloured vegetables. Beet roots, red cabbage (not tomatoes).
·         Tannins: tannins are the complex organic compounds which are widely distributed in   plants. They are responsible for astringent (sharp flavour) properties. Tannin is also responsible for discolouration in vegetable when they are cut or cooked.


NUTRITIONAL AND OTHER BENEFITS OBTAIN FORM VEGETABLES


Vegetables contains good amount of vitamins and minerals. All the green, yellow, orange vegetables are rich source of calcium, magnesium, potassium, vitamin B complex; Vitamin C, Vitamin A and Vitamin K. Vegetable contain soluble as well as insoluble dietary fibres like cellulose, gums, pectin etc.
·         Green Beans: Low in calories and contain no saturated fat but good source of vitamin, minerals and fibres.
·         Cauliflower: Low in calories, low in fat and no cholesterol.
·         Bell Pepper: Fresh bell peppers are rich source of vitamin C and also contain good level of vitamin A.
·         Beet Root: Low in calorie and fat but rich in dietary fibres, Vitamins and minerals.
·         Bitter Gourd: Rich in dietary fibres, minerals, vitamins and anti oxidant.
·         Carrot: Rich source of carotenes and vitamin A.
·         Cucumber: Cucumber peel is a good source of dietary fibres that helps reduce constipation. It is very good source of potassium. 


CLASSIFICATION OF VEGETABLES

1.      CABBAGE FAMILY: Consist of vegetables used for their head, leaves or flowers also known as BRASSICA. E.g. Cabbage, Brussels Sprouts, Cauliflower, Kohlrabi, Broccoli etc 

2.      STALK VEGETABLE: Stalk vegetables are plant stems that are high in cellulose. E.g. Asparagus, Celery, Bok Choy etc.

3.      LEAFY VEGETABLES: Leafy vegetables are plant grown specifically for their edible leaves. E.g. Spinach, Kale, Sorrel etc.

4.      SALAD GREENS: Endive, Lettuce

5.      SEEDS, EDIBLE PODS AND YOUNG SHOOTS: This is a broad category of vegetables it includes Peas, Snow peas, All types of beans, Bean sprout, Corn etc.

6.      VEGETABLE FRUITS: Botanically vegetable fruit are considered fruits; however they are used in the kitchen as vegetables. E.g. Cucumber, Okra, Egg plant, Tomatoes, Pepper, Squash etc.

7.      BULBS: Bulbs are stems holding A food reserve in the fleshy, overlapping which give shape to the vegetable. E.g. Onion, Scallion, Green onion, Shallots, Garlic etc.

8.      FUNGI: Mushrooms are not actually vegetables. They are an edible fungus. There are over 38,000 kinds of mushrooms. Three quarter of these are edible. E.g. Mushroom, Morel, Truffles etc. 

9.      TUBERS: These are formed from underground stems, which extend from the root of the plant. E.g. Jerusalem Artichoke, Carrot, Potatoes, Raddish, Turnips etc.

10.  SPATIALITY VEGETABLES: There are vegetables which do not fit it any other category. E.g. Artichoke, Rhubarb etc.


Reasons for which vegetables are cooked

I. To soften the product.
II. To improve the flavour.
III. To increase the digestibility.
IV. To preserve the vegetables.


Effects of heat on vegetables

Cooking is the application of heat to food in order to make it safer to eat, digestible and more palatable. Cooking also change the appearance of the food. Heat breaks down the cellulose and the starches present, changes and blend flavour with in the food, and also destroy bacteria in order to make food digestible. 
·         CARBOHYDRATES: Caramelization and Gelatinization. Both sugar and starch are carbohydrates. Caramelization is browning of sugars and Vegetables get softened by the gelatinization of the starch.
·         VEGETABLE FIBERS: Fibbers are a group of complex substances that give structure and firmness to plant. they cannot be digested. Heat break down the fibers. Alkali make fiber softer but make them mushy and lose essential vitamins.
·         MINERALS, VITAMINS, PIGMENTS AND FLAVOUR COMPONENTS: Minerals dissolve in water during cooking. Vitamins and pigments may also be destroyed by prolonged cooking. Pigment and flavour may also determine whether the food is appetizing enough to eat or not. 
·         PROTEIN: When heat is applied to protein they become firm or they start to coagulate with heat. Proteins become tough and dry when exposed to high heat.

Various Rules For Vegetable Prepration

1.      Do not let the vegetable soak in water unless necessary.
2.      Wash the vegetables just before peeling.
3.      Cook or bake the vegetable in their skin.
4.      Use the minimum amount of liquid during boiling.
5.      Use the water in which the vegetables are boiled (pot liquor).
6.      Use the correct cooking medium which can be acidic, alkali or neutral.
3.      Cut the vegetable as near to the cooking time as possible.
4.      Serve the food as soon as it is ready for the service.
5.      Keep the oxygen away from the vitamin rich foods by covering them with water.
6.      For uniform doneness, cut into uniform sizes before cooking.
7.       If vegetable must be cooked in advance, slightly undercook them, cool rapidly in cold water, drain and refrigerate, then reheat to order.

Suggestive cooking for different vegetables

·         Boiling: this is the most common method of cooking vegetables. For green vegetables such as peas, french beans etc. The vegetables are put in boiling water and cooked for minimum time possible and refresh to avoid over cooking. Green vegetables while boiling should not be covered; otherwise their colour will be changed to olive green. Root vegetables should be placed in cold water and the pot should be covered by a lid, the water is brought to boiling point then simmered till the vegetables are cooked. 
·         Steaming: vegetables are cut into even size after washing and placed in steamer for cooking. This method helps in the maximum preservation of the nutrients and good for peas, beans, cauliflower, cabbage etc.
·         Braising: vegetables after blanching are laid on aromatic to be braised such as cabbage, onion etc.
·         Baking: vegetables baked in baking oven suitable for potatoes, tomatoes, pimentos etc
·         Roasting: some vegetables can be roasted. They are placed in a hot pan containing oil and condiments suitable for potatoes, onions and parsnips etc.
·         Shallow frying: it is applicable for mushrooms, onions, pepper, tomatoes etc.
·         Deep frying: vegetables such as potatoes, brinjals and onions can be deep fried but loss of vitamins takes place in this method of cooking. 
·         Grilling: small potatoes can be grilled to give colour.
·         Stewing: vegetables such as marrows, peas etc. Can be stewed.


How to Retain the colour of Green Vegetables

·         Cook them uncovered to allow the vegetables volatile acid to escape. when the vegetables are cooked with a cover, the plants natural acid in leeched into the cooking liquid and is trapped there creating an acidic cooking medium. This combined with the heat present and destroys the pigment.
·         Cook them quickly until just “Al Dente”, Extended exposure to heat will destroy the colour. 
·         Steam Green vegetables whenever possible, this shorten the cooking time, allows for less acid build up and retain more colour. 


VEGETABLE YIELDS:

Yield percentage and quality of some vegetables is as follows:-
S.no    
Vegetable
Yield %
Quality

1
French beans
85%
Firm, evenly green & should break at 90º bent.
2
Beetroot
45 %
Firm, small, round & leaves on head.
3
Cabbage
80%
Firm and Heavy
4
Celery
60%
Bright green, tender and have green leaves
5
Corn
25%
Moist and Green Husk
6
Cucumber
70%
Firm and crisp
7
Brinjals
90%
Dark, Purple and Heavy
8
Garlic
80%
White, Firm and Dry Skin
9
Leeks
80%
Outside should be green and fresh
10
Cauliflower
50%
Should have tight bulb and white in colour
11
Mushroom
90%
White cap and Firm
12
Lady Finger
90%
Small, Bright and Green
13
Onions
90%
Firm and Bright Skin
14
Herbs
80%
Bright green and Crisp
15
Peas
40-50%
Fresh and Firm Pods
16
Capsicum
80%
Bright Green and Shinny
17
Raddish
90%
Firm, tender and crisp
18
Spinach
50%
Bright and dark green
19
Tomatoes
90%
Bright red, firma and heavy
20
Turnips
65%
Small, firm and heavy
21
Lettuce
60%
Outer leaves should be fresh and green
22
Spring Onions
70%
Bright, unblemished green ends and firm bulb
23
Pumpkins
60%
Heavy firm and hard rind
24
Carrots
70%
Fresh, crisp, hard and not too big
25
Potatoes
80%
Pale yellow, dry skin





STANDARD VEGETABLES CUTS

1.      Brunoise: vegetables are cut into fine dices.
2.      Macedoine: vegetables are cut into ½ cm dices.
3.      Julienne: vegetables are cut into very thin strips (1 ½ ˝ long).
4.      Jardinière: vegetables are cut into baton shape (1˝ x ¼ ˝ x ¼ ˝).
5.      Paysanne: vegetables are cut into small triangles, circles and squares- uniform shape.
6.      Wedges: tomato or lemon cut into four or six pieces.
7.      Mirepoix: vegetables mixed (onions, carrots, celery, leeks) cut into rough dices.
8.      Chiffonade: Shredded leafy vegetables.
9.      Matignon: Evenly cut root vegetables.
10.  Chateau: Turning of vegetables into barrel shape.