DEFINITION, TYPES AND METHOD OF PREPARATION
(WEEK 6)
EGG AND BREAKFAST
EGG AS FOOD
 Some eggs are laid by the female animals of many
different species, including bird ,reptiles ,
amphibians , mammals and finish.
 Some are eaten by humans for thousands of years.
 Bird and reptile eggs consist of a protective
eggshell, albumen (egg white) and vitellus (egg
yolk), contained within various thin membranes
EGGS : FIVE COOKING METHODS
1. BOILED EGG
 Despite the name ,
boiled eggs should not be boiled
throughout the cooking process – a method that yields a
rubbery result – instead should be brought to a boil and
then removed from the heat
 Instructions :
1. Place eggs in a single layer in a saucepan, and
cover with 1 inch of cold water . Bring to boil,
cover, immediately remove from heat. Let stand
approximately 11/2 to 2 minutes for soft boiled ,
2 to 21/2 minutes for medium boiled, and 12 to
13 minutes for hard boiled. Remove eggs from
water
2. Soft and medium boiled eggs should be served
immediately in egg cups – perfect for cracking
and scooping the egg right from the shell
3. Hard boiled eggs should be removed from the
pot and plunged into a bowl of ice water . This
prevents the yolk from discoloring due to
overcooking and facilitates peeling. Let stand for
2 minutes and then crack by gently pressing the
egg against a hard surface . Peel under cold
running water . Serve.
2. SCRAMBLED EGG
 The key to fluffy scrambled eggs is to
beat the eggs briskly for at least 15
seconds before cooking, incorporating
air to produce large, puffy curds.
Instructions:
 In a medium bowl , beat eggs ( 2 per
serving) vigorously for at least 15
seconds. In a medium nonstick skillet
over medium-high heat, melt 2 teaspoons
butter. When the butter is melted and
foamy , add eggs. Reduce heat to
medium, and using a spatula or flat
wooden spoon, push the cooked eggs
toward the center while tilting the pan to
distribute the runny parts. When the eggs
are almost set, scramble them gently ,
turning them over a few times. Serve
immediately
3. FRIED EGG
 Break the eggs into a bowl before sliding
into the skillet to prevent the yolks from
breaking. When a fresh egg is added to a
hot skillet, the thick white of the albumen
clings to the yolks. To ensure that the egg
white is set throughout, gently break the
sac with the tip of spatula to distribute the
white correctly.
Instructions:
 Heat a medium nonstick skillet over high
heat. Break eggs ( 2 per serving) into a
small bowl. When butter is melted,
carefully slide eggs into pan, holding the
bowl as close to the pan as possible to
prevent breaking yolks. Reduce heat to
medium, and gently poke egg-white sac
to release whites, tilting the pan to
 distribute them. Cook until whites are set,
about 1 minute ( for eggs over easy: after
whites are set, carefully turn eggs over
with a spatula. Cook 30 seconds on other
side). Serve immediately
4. CODDLED EEGS
 Coddling is gently steaming method that
produces a tender egg. The eggs are
cooked in individual ceramic or glass
coddling cups with lids.
5. POACHED EGG
 Always use the freshest eggs you can find for
poaching. The thick albumen will hold its shape
better around the yolk than older eggs. Add
vinegar to the poaching water to help the eggs
coagulate faster by preventing the white from
spreading out.
Instructions:
SALAD AND VEGETABLE
DISHES
Types of Salads
Appetizer Salad
 Stimulate the appetite
 Fresh, crisp ingredients
 Tangy, flavorful dressing
 Appearance is important so garnishes
should be attractive
Accompaniment Salads
 Light and flavorful
 Should complement and balance the
meal
 Sweet fruit salads can accompany ham
and pork
 Vegetable salads accompany hearty meal
 Heavier salads such as pasta should be
served with lighter entree
Main Course Salad
 Large enough to serve with as a meal
 Contain protein
 Well balanced meal both visually and
nutritionally
 Variety of fruits and/or vegetables
 Bring a large, wide saucepan of water and 1
tablespoon of vinegar (any flavor) to a boil. Break
one egg at a time into a small heat proof bowl
about the size of one egg. Reduce heat so that the
water is just simmering. Slightly immerse the
bowl in the water , and gently slide in the egg.
After all eggs are added, cover pot , turn off heat,
and let stand 2 to 3 minutes. Using a slotted spoon
remove eggs in the order they were added and set
spoon briefly on a kitchen towel to drain. Trim
ragged edges with a knife or scissors, if desired
and , serve immediately
Separate course salad
 Cleanse the palate after a rich dinner and
before dessert
 Served in classic French meals
 Must be very light
 Bibb lettuce with vinaigrette dressing
 Fruit salad
Dessert Salad
 Sweet and often contain fruit, sweet
gelatin, whip cream
 Too sweet to be served as
accompaniment or appetizer
Parts of a Salad
Base
 Usually a layer of salad greens that line
the plate or bowl
 Romaine, chicory or loose leaf lettuce
can be used as the base
Body
 The main ingredient
 Can be a mixture of vegetables, meats,
and fruits
 Salad ingredients can vary by season or
occasion but freshness is always
important
Garnish
 Adds color and appeal
 Simple garnishes are best
 Can be mixed with other ingredients or
added at the end
 Examples include parsley, paprika, fresh
cherry tomato
Salad dressings
 Purpose is to moisten, flavor and enrich
the food
 Tart or sour dressings work with greens
and vegetable salads
 Slightly sweet dressings work with fruit
 Heavy dressings such as mayonnaise
mixed with the salad are called bound
salad

SEAFOODS
 Seafood, edible aquatic animals,
excluding mammals, but including both
freshwater and ocean creatures. Most
nontoxic aquatic species are exploited
for food by humans. Even those with
toxic properties, such as certain blowfish,
 OYSTERS
can be prepared so as to circumvent harm
to the consumer.
15 TYPES OF SEAFOOD
 SALMON
 Salmon is one of the most
popular fish in the world,
which is quite easy to
understand given how
delicious it tastes.
 Also, salmon comes in all
different shapes and sizes, and
there are numerous popular
species of salmon (see
here for a full guide to the
differences).
 Salmon is also adaptable, and
we can eat it fresh, as raw fish
(sashimi) or in canned form
for convenience
 With a slimy appearance,
people seem to either love or
hate this type of mollusk
shellfish.
 However, oysters are one of
the healthiest seafood options.
 Alongside organ meats like
liver, oysters are one of the
most nutrient-dense foods out
there.
 We can either eat them raw or
cooked, and they provide a
substantial amount of Zinc,
copper, and B vitamins.
 Additionally, oysters are a
rare food source of the
essential vitamin D.
3. TROUT
 Trout is a cousin of salmon,
and the two fish have a similar
appearance.The taste is also
somewhat
 similar, but trout has a milder
flavor than salmon, which
could be a positive or a
negative depending on
personal preference.
 Both of these fish share some
positive traits too;
specifically, they are high in
omega-3, low in mercury, and
offer an excellent source of
vitamins and minerals.
 For a tasty meal, try cooking
trout in a lemon butter sauce.
 You can find some recipes in
this full guide to rainbow
trout.
4. ABALONE
 Similar to oysters, abalone is
another shellfish that offers a
significant amount of
beneficial nutrients.
 Although abalone is relatively
low in fat, it still manages to
provide some omega-3 fatty
acids, and it is rich in protein
too.
 Furthermore, abalone is an
excellent source of iodine, an
essential trace element that
many people are not
consuming in sufficient
amounts. Approximately 2
billion people around the
world have an iodine
deficiency.
5. OCTOPUS
 Although octopus is not so
“normal” in traditional
Western cuisine, it plays a
significant part of various
cuisines around the world.
 For instance, the octopus is a
valued part of the diet in
countries such as Japan,
Korea, Singapore, and several
Mediterranean countries.
 On the negative side, octopus
is one of those foods that
people tend to either love or
hate. Much of this depends on
how the octopus cooks since
overcooking can quickly
make it too chewy.
6. MACKEREL
 However, it is worth noting
that there are several different
species of mackerel, and not
all of them are equally
healthy.
 Atlantic mackerel is the best
bet because it contains very
little mercury.
 However, it is better to avoid
King Mackerel and Spanish
Mackerel since these fish can
contain high amounts of this
heavy metal.
7. HERRING
 Herring is a small and
nutritious oily fish that mainly
lives in the Atlantic and
Pacific oceans. However,
there are some freshwater
varieties too.
 Regarding taste, herring are
quite strong and flavorful, and
they are a little bit salty with a
soft texture.
8. SQUID
 Squid is otherwise known as
calamari, and it is a popular
food in cuisines around the
world.
 Depending on the country, it
can be prepared in a range of
different ways. In the
Mediterranean region, chefs
tend to either fry squid or
serve it as a stew which
incorporates vegetables.
9. SARDINES
 Sardines are one of the
cheapest and healthiest fish.
 First of all, we eat sardines in
their whole form, and this
includes the organs and small
bones they contain.
 As a result, they offer
exceptional nutrient-density
and an excellent non-dairy
source of calcium.
10. SEAWEEDS
 In addition to fish and
shellfish, there is another
category of seafood that can
be incredibly nutrient-dense;
sea vegetables.
 On the negative side, not
many of us eat enough sea
vegetables. Most people in
Western nations do not eat
any at all.
 This lack of attention is a
shame given how nutritious
they are, and they also contain
some unique beneficial
compounds.