Us 19770 - Eggs & Cheese1 u/s 19770 Prepare and present egg and cheese dishes in the hospitality...

us 19770 - Eggs & Cheese 1

u/s 19770

Prepare and present egg and cheese dishes in the hospitality industry.

Level 1Credit 2


EGGS


EGGS

Are an essential kitchen ingredient as they can be utilised in a number of ways.

They are perfect cooked & eaten on their own or as part of breakfast, lunch or as a snack.

They are also incorporated into baking, desserts, pastry, pasta & noodles.

They can be used as a binding agent in stuffing, forcemeats, mayonnaise & other sauces as well as a cooking aid such as coating food for frying, glazing etc.

Eggs are a nutritious & affordable food source. In NZ we use predominantly hen’s eggs although both duck &

quail eggs may also be utilised.


Duck & Quail Eggs

Duck & Quail Eggs Quail Egg


Ostrich Eggs

The largest egg in the world (equivalent to 24 hens eggs).

Eggs weigh 3-6 pounds Can make an omelette

for 10 people & take 45 minutes to hard boil.

Shell is about 1/8 inch thick & therefore good for carving & painting


The Structure of an EggShell

Membranes

Germinal Disc

Chalazae

Thick White

Thin White

Air Cell

Yolk

Yolk Membrane


SHELL

the first line of defence against the entry of bacteria

can be brown or white (depends on the breed of hen) – nutritional value is the same

approximately 8000 to 10,000 tiny pores allow moisture, gases & smells to penetrate through


SHELL MEMBRANES

there are two membranes on the inside of the shell

one membrane sticks to the shell & one surrounds the white (albumen)

the second line of defence against bacteria composed of thin layers of protein fibres


GERMINAL DISC

appears as a slight depression on the surface of the yolk

the entry for the fertilisation of the egg (commercially produced eggs are NOT fertile)


EGG WHITE

there are two layers: thin white & thick white mostly made of water with high quality protein &

some minerals represents 2/3 of the egg’s weight (without shell) when a fresh egg is broken, the thick white (a jelly-

like substance) stands up firmly around the yolk the thin white surrounds the thick white and is more

watery


CHALAZA

a pair of spiral bands that anchor the yolk in the centre of the thick white

the fresher the egg the more prominent the chalazas

unnoticeable when the egg is cooked


YOLK MEMBRANE(VITELLINE MEMBRANE) surrounds and holds the yolk when pierced, the yolk breaks the fresher the egg the stronger the

membrane


YOLK

the egg’s major source of vitamins and minerals, including protein and essential fatty acids

represents 1/3 of the egg’s weight (without shell)

yolk colour ranges from light yellow to deep orange, depending on the hen’s food (diet)


AIR CELL

forms at the wide (blunt) end of the egg as it cools after being laid

the fresher the egg the smaller the air cell


QUALITY POINTS FOR EGGS

The eggshell should be clean, well-shaped, strong and slightly

rough

When broken there should be a high

proportion of thick white to thin white

Yolk should be in the centre, firm, round and

of good colour


QUALITY POINTS FOR EGGS

Due to changes in the egg over time, the chalazae break causing the yolk to move off centre and the thick white starts to break down becoming thinner.

The air cell becomes larger due to evaporation of moisture from the egg.


Quality Changes in Eggs Over TimeFresh Egg

Centred Yolk

Stale Egg

Off Centre Yolk

Thick white

Thin white


Quality Changes in Eggs Over Time

Fresh Egg, Opened

Beginning to Stale Egg, Opened

Stale Egg, Opened


Common Methods for Cooking Eggs We are going to look at three common

methods of cooking eggs: boiling poaching frying


BOILING

Is the cooking of food that is covered with a liquid at 100°C.

There are two methods for boiling:1. placing the food into cold liquid, bringing it up to

boiling point and then simmering the food for the duration of cooking

2. placing the food into boiling liquid, bringing it back to boiling point & then simmering for the duration of cooking


Cooking times for boiled eggs: Boiled eggs are cooked

in the shell Soft-Boiled

3 – 5 minutes Medium:

5 – 7 minutes Hard-Boiled

8 – 10 minutes


For boiled eggs there are quality requirements to ensure that the eggs are cooked properly: no presence of a dark grey-green coating

around the yolk; this is an indication the egg has been over-cooked

the white should be set, not hard the yolk should be set to desired consistency,

solid for hard-boiled & starting to thicken, but not hard, for soft-boiled


POACHING

Is cooking food in a liquid maintained between 93°C and 98°C (just under boiling point).

Tip: break individual eggs into a saucer, and gently slide into the simmering water. This will also help to prevent the eggs from breaking up.


Poaching

For poached eggs, always use the freshest eggs available; the thick albumen will hold its shape better around the yolk than older eggs.

Fill a pan with approximate depth of 8cm of water. Place a small amount of vinegar into the water (approx. 15ml [1T]), which helps the proteins in the egg to coagulate faster by preventing the egg white from spreading.

bring the poaching liquid to a boil & then reduce to a simmer before adding the eggs (bubbles should not break the surface).


FRYING (shallow)

To cook food in direct contact with hot oil, butter or fat.


Frying

Break eggs & gently slip into the pan. Immediately reduce heat to low Cook slowly until whites are completely set &

yolks begin to thicken but are not hard. Turn eggs gently to cook both sides or add a

small amount of water & cover with lid to cook tops of eggs.


CHECK YOUR PROGRESS - EGGS1. Name two quality point of a fresh egg.2. How long does it take to boil a ‘hard-boiled’

egg?3. Why should you not store eggs near strong

smelling items such as onions or garlic?4. What should be added to the water to assist

in the setting of the egg white?5. What temperature should eggs be poached

at?


CHECK YOUR PROGRESS - EGGS1. Name two quality point of a fresh egg.

high proportion of thick white to thin white high sitting, strong egg yolk small air cell clean, unbroken shell fresh smell

2. How long does it take to boil a ‘hard-boiled’ egg? 8 – 10 minutes

3. Why should you not store eggs near strong smelling items such as onions or garlic?

As the egg shell is porous, odours can penetrate through & taint the egg.4. What should be added to the water to assist in the setting of the egg

white? A small amount of vinegar.

5. What temperature should eggs be poached at? 93 - 98°C


CHEESE

Is derived from the milk of animals usually cows, goats & sheep. Takes approximately 10 litres of milk to yield 1kg cheese

Basically cheese is produced in this way:1. The milk is soured by the addition of a bacteria culture.2. Rennet is added which causes the protein (casein) in milk to

coagulate (curdle) forming a separation in the curds (semi-solids) & the whey (liquid).

3. The curds are warmed, stirred & allowed to settle so that they whey may be drained off.

4. The curds are broken up by grinding, then salt is added & they are pressed into specially shaped moulds.

5. Once a skin or rind has formed & the cheese is set, they are removed from the moulds & placed into special storage to ripen to the desired maturity. This allows the cheese to develop its distinctive flavouring.


Cheese

The process of making cheese varies for each type & this gives each cheese it’s own distinctive characteristic. These differences depend on the following variations in the cheese-making process: ripening time subjection of the cheese to different temperatures e.g..

cooking the addition or reduction of fat the addition of bacteria cultures the addition of yeasts the addition of moulds the ripening & curing process


FRESH CHEESE

After the curds & whey have been separated, the whey is drained. The curds are salted, mixed & some are pressed into moulds.

Fresh cheeses are uncooked & unripened. They must be eaten within a short timeframe after manufacture.

Some examples of fresh cheese are: Bocconcini Cottage Cheese Cream Cheese Feta Mascarpone Ricotta


SOFT WHITE RIND CHEESE

Are neither cooked nor pressed but are shaped in moulds as they drain.

Are exposed to an edible bacteria, either by spraying or dipping, which ripens the cheese from the outside in & this produces the smooth velvety white rind.

The texture ranges from semi-soft to creamy & spreadable.

Some examples of soft white rind cheese are: Aorangi Brie Camembert


SEMI-SOFT CHEESE

Are pressed to expel more whey & this produces a more rubbery texture.

May be cooked or uncooked & some (Edam & Gouda) are sealed with a coloured wax.

Have a sliceable, yet soft consistency Examples of semi-soft cheese include:

Edam Young Gouda Havarti Raclette Port Salut


SEMI-HARD CHEESES

Are cooked, pressed & ripened although not as long as hard cheeses.

Moisture level is relatively low & their texture is firm but not crumbly.

Examples of semi-hard cheeses include: Aged Gouda Gruyere Cheddar Emmentale


HARD CHEESE

Are cooked at high temperatures, cut, pressed & aged for at least two years.

The longer the cheese is held under pressure, the harder, drier & more intense the flavour becomes.

Hard cheeses are generally used for grating. Examples of hard cheeses include:

Parmesan Pecorino Romano


BLUE VEIN CHEESE

Have the mould penicillin added to the milk. During the aging process the cheese is

punctured with holes to ensure the penicillin will grow through to the centre of the cheese & the results are veins of flavoursome blue-green mould throughout the cheese.

Examples of blue vein cheeses include: Kikorangi Roquefort Stilton


STRETCH CURD CHEESE

The special technique of kneading & stretching the curds, after a hot whey bath, give these cheese their pliable consistency.

An example of stretch curd cheese is: Mozzarella


STORAGE OF CHEESE

If stored incorrectly cheese will not last. Therefore it is important to remember these points: All cheese should be wrapped & stored in the refrigerator. Fresh & soft white rind cheese should be stored in the

coldest part of the refrigerator. Hard, semi-hard & semi-soft cheese should be stored in the

cheese compartment (warmest area) of the refrigerator. To prevent drying out, cut cheeses should have their cut

surface wrapped with waxed paper, greaseproof paper of foil. The rind should not be wrapped, but allowed to ‘breathe’.

If surface mould appears on hard, semi-hard or semi-soft cheese simply cut away that portion (with a little extra).

If mould appears on fresh or soft rind cheeses, throw it out.


QUALITY INDICATORS FOR CHEESE There should be no sign of mildew on the

rind of the cheese, as this indicates damp storage conditions.

When cut the cheese should not give off an over-strong aroma for the cheese type. There should be no indication of ammonia.

Semi-hard & blue vein cheese should not appear dry when cut.

Soft white rind cheeses should not appear runny when cut.


QUALITY POINTS FOR CHEESE

• No Mould on skin/rind• Consistency correct

for cheese type


FETA

A classic Greek cheese traditionally made from sheep or goats’ milk.

It is a white, crumbly rindless cheese commonly found pressed into square cakes.

It is cured & stored in its own salty whey brine & has a rich tangy flavour.

It ranges in texture from dry to semi-dry.


Feta

Common uses include: served as a snack with

olives, bread & wine many Greek recipes such

as Spanokapita crumbled or cut into small

cubes & added to salads


Spanokapita


MASCARPONE

Made from the heavy cream of cows’ milk, curdled with the addition of citric acid & set to strain through fine cloth.

Is pale ivory in colour, soft & delicately smooth in texture & sweet, rich & cream-like in flavour.


Mascarpone

Common uses include: Tiramisu, an Italian

dessert great alternative to cream

with berries & other fruits used in savoury dishes

also


Tiramisu


RICOTTA

Unlike other cheeses, ricotta is made from the whey rather than the curds of the milk.

In some cases it is produced from a combination of the whey & whole milk.

It is a white, moist cheese with a crumbly texture & a creamy, delicate & slightly sweet taste.


Ricotta

Common uses include: sauces for pasta a stuffing for some

shaped pasta e.g.. ravioli, cannelloni

mixed in salads used in the production of

cheesecakes


COTTAGE CHEESE

Has a moist, smooth, slightly grainy texture, with a mild flavour.

This is due to the process of washing the curds to remove most of the cheese’s natural acidity.


Cottage Cheese

Common uses include: can be mixed in salads used as an

accompaniment with fruit as a dip in desserts


BOCCONCINI

Small balls of fresh mozzarella cheese usually found packaged in whey or water.

This should have a moist, springy, yielding texture & are able to slice cleanly.


Bocconcini

Common uses include: served as an antipasto,

often sliced & marinated or served with slices of tomato & basil.


CREAM CHEESE

Is a soft, spreadable unripened cheese with a smooth, creamy texture.

It is mildly tangy in flavour.


Cream Cheese

Common uses include: an ingredient in

cheesecakes used in other desserts as a sandwich spread made into dips


SOFT WHITE RIND CHEESES Aorangi, Brie & Camembert

All of these cheeses have a thin white velvety rind & creamy pale yellow interior.

Aorangi Brie Camembert


Soft White Rind Cheeses Aorangi, Brie & Camembert Common uses include:

cheese boards salads in cooking as a melting cheese over, or inside of, an item

Aorangi Brie Camembert


SEMI-SOFT CHEESEEdam Found packaged in

yellow or red wax coating covering with thin rind.

Edam is a creamy yellow, mild, slightly salty cheese with a faint nutty flavour


Edam

Common uses include: cheese boards also used in cooking


SEMI-SOFT CHEESEYoung Gouda Found packaged in yellow

or red wax coating covering the thin rind, sometimes left unwaxed.

Has a mild nutty flavour, which intensifies with age; it is creamier than Edam due to its higher fat content & has a pale yellow interior that is dotted with a few tiny holes.


Young Gouda

Common uses include: fondue cheese boards sandwiches good for grating (aged)


SEMI-SOFT CHEESEHavarti Has small irregular

holes & is pale yellow in colour.

The flavour of a young havarti is mild yet tangy & the flavour intensifies with age.

It has a thin washed rind that is sometimes waxed.


Havarti

Common uses include: cheese boards sandwiches cooking


SEMI-SOFT CHEESERaclette Has a pale ivory to light

yellow interior & a dark beige, brushed, natural rind.

The taste when melted is creamy & fruity.


Raclette

Traditional use for raclette:

in a dish also named raclette, where the cheese is melted & served with boiled potatoes, gherkins, dark bread & sometimes cooked & cured meats.


SEMI-SOFT CHEESEPort Salut Has a smooth creamy

texture & an orange coloured rind that is created by washing the rind in a brine solution with a specific bacteria.

It has a mild, slightly piquant savoury flavour & sharp aroma.


Port Salut

Common uses include: cheese boards good melting cheese ideal with fruit


SEMI-HARD CHEESEAged Gouda See, young Gouda


SEMI-HARD CHEESEGruyere Has a natural washed

golden brown rind & a pale yellow interior with medium sized holes.

Has a rich, sweet, nutty flavour that is also slightly fruity.


Gruyere

Common uses include: has great melt-ability

making it ideal for fondue, sauces & soups

cheese boards gratins quiches sandwiches


SEMI-HARD CHEESECheddar Is a firm, close-grained

cheese with a creamy-yellow interior & natural oily rind.

The flavour is rich, sharp & tangy, but not bitter.

When aged the flavour intensifies & takes on a nutty taste.


Cheddar

Common uses include: cheese boards sauces & soups sandwiches


SEMI-HARD CHEESEEmmentale Has a light brown rind

& pale yellow interior with large shiny holes.

Its flavour is nutty, sweet & mellow.


Emmentale

Common uses include: cheese boards cooking grating


HARD CHEESEParmesan Has a hard, pale

golden rind with straw yellow coloured interior, which is also hard & crumbly.

The flavour is rich & sharp with a buttery, nutty taste.


Parmesan

Common uses include grating or shredding to have with: traditional

accompaniment to pasta salads risotto pizza soups gratins


HARD CHEESEPecorino Romano Is derived from the Italian

word for sheep ‘pecora’, as the cheese is made from sheep's’ milk, & ‘romano’ meaning it was first made in the region of Rome.

Has a yellow natural rind that is rubbed with oil or sometimes blackened & the interior is whitish-yellow.

Has a sharp, robust, salty flavour that is slightly richer than Parmesan.


Pecorino Romano

Common uses include: as for Parmesan


BLUE VEIN CHEESEKikorangi Has a rich golden

colour & creamy, soft, smooth texture, marbled with dense blue veins.

Mildly pungent, its flavour develops as it ages to create a smoother, more refined taste.


Kikorangi

Common uses include: cheese board in cooking in some desserts


BLUE VEIN CHEESERoquefort Made from sheep's’ milk Is aged naturally in the

limestone caves of Cameblou, near the village Roquefort-sur-Soulzon in France.

The unique flavour of this cheese comes from the milk, the particular strain of mould (penicillium roqueforti) & the ripening in the caves.


BLUE VEIN CHEESERoquefort Has a white, faintly

shiny exterior & smooth, slightly crumbly, creamy white interior with numerous blue veins.

Its flavour is strong, creamy, slightly salty & spicy with a strong aroma.


Roquefort

Common uses include: salad dressings canapés cheese boards traditionally served with

port at the end of a meal


BLUE VEIN CHEESEStilton Made from cows’ milk,

with a crusty brownish rind & pale yellow interior with numerous blue-green veins.

Its texture is rich & creamy, but slightly crumbly, with a mellow yet pungent flavour.


Stilton

Common uses include: traditionally served on its

own with a glass of vintage port, or accompanied with fruit also.


STRETCH CURD CHEESESMozzarella There are commonly two

types of mozzarella: fresh mozzarella – has a

smooth white interior & is sold in various sized balls & is stored in water.

string (pizza) mozzarella – pale yellow with a smooth texture

Both have a delicate, milky flavour & pliable consistency.


Mozzarella

Common uses for fresh include: served with slices of

tomato, fresh basil & olive oil

salads pasta

Common uses for string include: melted on pizza sandwiches


CHEESE NAME

COLOUR TASTE TEXTURE SMELLAPPEARANCE


CHECK YOUR PROGRESS - CHEESE1. Name one hard cheese.

2. Name one soft white rind cheese.

3. What classification does ‘Stilton’ cheese belong to?

4. What is the traditional cheese served with pasta?

5. Name a cheese that can be uses as an ingredient in cheesecake.


CHECK YOUR PROGRESS - CHEESE1. Name one hard cheese.

Parmesan Pecorino Romano

2. Name one soft white rind cheese. Aorangi Camembert Brie

3. What classification does ‘Stilton’ cheese belong to? Blue Vein

4. What is the traditional cheese served with pasta? Parmesan or Pecorino Romano

5. Name a cheese that can be uses as an ingredient in cheesecake. Ricotta Cream Cheese Mascarpone


u/s 19770

Prepare and present egg and cheese dishes in the hospitality industry.

Level 1Credit 2


1.

When breaking a whole egg, describe the main quality characteristics of the egg yolk & egg white.


2.

Why should you not store eggs with foods that have a strong odour (i.e. garlic or onions)


3.

Explain in short steps the production of a poached egg.


4.

What should you do if you discover mould on Camembert?


5.

List two examples of blue vein cheese.


6.

Give one example of a good melting cheese for cooking.


COMMON ASSESSMENT TASK (CAT)1. When breaking a whole egg, describe the main

quality characteristics of the egg yolk and egg white.

2. Why should you not store eggs with foods that have a strong odour (i.e.. garlic or onions)

3. Explain in short steps the production of a poached egg.

4. What should you do if you discover mould on Camembert?

5. List two examples o blue vein cheese.6. Give one example of a good melting cheese for

cooking.


COMMON ASSESSMENT TASK (CAT)1. When breaking a whole egg, describe the main quality

characteristics of the egg yolk and egg white. Firm round yolk of good even colour High proportion of thick white to thin white

2. Why should you not store eggs with foods that have a strong odour (i.e.. garlic or onions)

The shells are porous & absorb odours into the egg tainting the flavour

3. Explain in short steps the production of a poached egg. Carefully break the egg & place into a shallow pan containing at

least 8cm of water gently simmering with a little vinegar. Simmer for at least 2-3 minutes. Remove carefully with a perforated spoon.


COMMON ASSESSMENT TASK (CAT)4. What should you do if you discover mould on Camembert?

Discard as it is spoiled

5. List two examples of blue vein cheese. Examples may include:

Stilton Roquefort Kikorangi

6. Give one example of a good melting cheese for cooking. Examples may include:

Cheddar Gruyere etc

Us 19770 - Eggs & Cheese1 u/s 19770 Prepare and present egg and cheese dishes in the hospitality...

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Transcript of Us 19770 - Eggs & Cheese1 u/s 19770 Prepare and present egg and cheese dishes in the hospitality...