蛋的商业运作形式.ppt

Eggs which are available for commercial use蛋的商业运作形式 Fresh 新鲜的 Frozen( Pasteurized) 速冻的( 已消毒) Dried 干的 Special 特殊的 Identify Nutrients in Eggs蛋的营养 Eggs contain most Nutrients 蛋包含多数营养成分 Are Low in Calories 低热能 1 Egg contain 90 Calorie 一个蛋只含有 90 卡路里 Fresh Eggs 新鲜的蛋 Hold Well Shining Surface Egg Shell is Hard Egg Yolk Firm No Odor Egg Cookery 蛋的烹饪 Major Role in Cooking 蛋在烹饪中扮演着重要的角色 Main Dish, as an Accompaniment or as an Ingredient. 它可以作为主菜，也可以是配菜或辅料 Considered a Primary Ingredient in Cooking. 蛋在烹饪中是公认的基础辅料 It provides Moisture, Structure, and Richness. 蛋可以增加菜肴的湿度、口感和浓厚度 It is also an Emulsifier and Aerator. 蛋也可以作为乳化剂和充气剂 Uses of Fresh eggs使用新鲜的蛋 Demonstration 演示 Breakfast Omelets Boiled egg- 3, 5 and hard boiled Scramble Eggs Spanish Omelets Poached Egg 早餐蛋卷 煮蛋- 3, 5 分钟和全熟 炒蛋 西班牙蛋卷 水卧蛋 Quality Factors When Purchasing and Receiving Eggs采购和验收蛋时的质量因素 Purchase only the Quantity needed for 1-2 weeks to ensure Freshness. 为了保证新鲜度每次只需购买1-2星期使用的量 Accept only eggs that are Clean, Odor Free, Unbroken, and Refrigeration. 只买那些干净，无味，没有破碎和冷藏的蛋 Fresh Eggs should be properly boxed in fitting trays. This will reduce Breakage 新鲜的蛋最好放在有蛋搁的盒子中，避免破碎 Other Types of Eggs其他类型的蛋 Turkey Guinea Quail Duck Goose eggs Ostrich 火鸡蛋 锦鸡蛋 鹌鹑蛋 鸭蛋 鹅蛋 鸵鸟蛋 Storage 蛋的储存 Should store Away from Raw Meat and Seafood 储存应远离生肉和海鲜 Store in a Dry and Under Refrigeration 储存在冰箱里远离潮气 Cracked Eggs should not be Used, Received 不可使用破碎的蛋 Raw Eggs and Salmonella (SFSMS) 生蛋和沙门氏菌 * * 轻拿轻放 表皮光亮 蛋壳坚硬 蛋黄结实 无异味