fnn coursework

Nutritional value in eggs

Eggs contain a good source of HBV (high biological value) proteins. Proteins are necessary for growth, maintenance and repair. This protein comes from animal sources. Eggs are an excellent source of protein, iron and phosphorous. Eggs are also yolk-rich source of Vitamin A, D and B (little or no C). Egg yolks are known to contain vitamin A which functions are to ensure good vision and normal growth and development. The egg yolk also contains vitamin D. This helps a person’s body utilize calcium. Besides vitamin A and D, egg yolks contain a small amount of vitamin E. This vitamin promotes healthy cell membranes.

Protein is essential for building and repairing body tissues. Muscles, organs, skin, hair as well as antibodies, enzymes, and hormones are all made from protein.

Protein is composed of 20 different amino acids. There are 9 essential amino acids that the body cannot make, and so they must come from foods. Eggs are one of the few foods considered to be a complete protein because they provide all nine essential amino acids.

Eggs are a fantastic food that contains a huge number of vitamins and minerals that are required by the body for optimal health and growth. They are also an excellent and affordable source of protein, which is needed to provide essential amino acids to the body.

One large hard-boiled egg only contains 78 calories and 5.3g of fat, with only 1.6 of those grams of fat being saturated fat, which are not good for the body and can lead to cardiovascular heart diseases.

The level of cholesterol in egg yolk is high (212mg in 1 large hard-boiled egg); however recent research has discovered that the level of cholesterol contained in a food, has little significance to the amount of cholesterol contained in a person's blood.

From the information above, I now know the different amount of nutrients present in an egg. Relating to my coursework question, I also know that there are different groups of people who should consume egg as a part of their meals because of the importance of these nutrients.

Who should consume them?

a) Teenagers are advised to consume eggs because at their age, their muscles and body goes through puberty changes. They also require sufficient proteins present in their food intake to give them energy. It is necessary to consume protein as it is mainly relied for growth.

b) Growing children are prone to sickness easily. At a young age, diseases and virus attack them easily. Eggs contain vitamin B6 (pyridoxine). This vitamin helps to fight infection and maintains a healthy nervous system. Like teenagers, HBV proteins in eggs are necessary to fuel the growth of children.

c) Body-builders are a group of people who consume eggs a lot because eggs are cheap but a very good source of HBV protein necessary to build up strong muscles for them.

d) Lactating women can consume eggs because there are HBV proteins available in egg for nursing babies and iron to replace blood loss in lactating women. There is calcium in an egg which works with other nutrients like vitamin D and Phosphorus for the formation of strong bones and teeth. This should also be helpful for pregnant women. Calcium is required for blood clot after an injury.  Vitamin A, D and E are present in the egg yolk. These vitamins are essential in a lactating woman. These nursing mothers are providing milk during breast-feeding to their babies and the vitamins present will help the babies’ immune system. It will help prevent diseases and maintain a healthy immune system.

e) Ova-vegetarians should also consider egg as a part of their meals because it gives HBV proteins besides eating complementary proteins from a variety of vegetables and grains. It also help gives another HBV proteins alternative to soy products. Eggs give different sensory appeal especially flavor and texture than plant food sources. Fried eggs like sunny-side up eggs can be crispy at the white edges and softly liquid in the yolk. I am sure vegetarians will appreciate the different sensory appeal of eggs instead of relying totally on plant sources.

I didn’t include the elderly group because eggs are high in cholesterol. At their crucial age, they should consume lesser cholesterol value food as high cholesterol may result in heart diseases like high blood cholesterol and hypertension.

Now I am going to explain what type of eggs I can use in my practical exam.

Eggs that I can make use of in my Practical Exam

Chicken eggs – A food commodity that is easily available in the supermarket. It is also cheap with a dozen eggs going for as low as $1.30 and has many uses. For example, I can use eggs in cake baking. I can also use its egg yolk for glazing curry puffs. I can even consider making custard or boiling an egg to garnish my dishes for example in salad.

Quail eggs – I may consider quail eggs apart from chicken eggs. I can find these types of eggs easily in wet markets and supermarkets. It is not expensive. Quail Eggs are much smaller than chicken eggs, but the flavor is similar. Five quail eggs are equal to one chicken egg. The shells are speckled and range in color from dark brown to blue or white. Quail eggs are often hard-boiled and served as a garnish, or accompaniment for salads.

I will not likely consider using Organic eggs because they are expensive. Eggs like century eggs, salted eggs and duck eggs – I didn’t want to experiment with these eggs as a part of my Practical Exam because I am not use to handling this type of eggs and I fear that my Practical exam might be a failure.

There are many ways to prepare an egg dish. The notes below come from my Secondary Three notes on the food commodity of eggs and its different ways of preparing it. After reading this section, I have a clearer understanding on how to prepare egg dishes. It has broadened my mindset that besides frying and scrambling an egg, eggs can also be prepared by other methods. Eggs can also be used as a glaze, garnish and leavening agent.

Different ways to include eggs in a variety of dishes

1. Eggs can be used as a main dish. – it can be cooked in many ways like poaching, scrambling and baking
2. The whole egg especially the egg white can trap air. The ovalbulmin present will stretch especially in the making of cake. It acts as a raising agent. Eggs can also help lighten mousses or soufflés.
3. Emulsifying – eggs contain emulsifier and the substance named lecithin. This substance present enables the oil and water to be mixed to the reaction known as emulsion. The process won’t separate the other ingredients.
4. Thickening custards, soups and sauces because of the process coagulation. It coagulates the protein present in the egg.
5. Eggs provide structure. The protein present in an egg acts as a structure builder in baked products. It adds strengths and coagulates during the baking process.
6. Contributes to flavor and color – the egg yolk gives off a rich flavor and also a golden-yellow color to the cakes or tarts. An egg also contains a small amount of glucose (sugar) and can thus perform Mallard-browning.
7. Leavening – is able to produce stable foam that has tiny gas bubbles. Usually the egg white contains high foaming powder. Over-whipping the mixture will be to a disadvantage because the final product will cease to crumble in the oven.
8. Glazing – Usually to make the final product look appealing and shiny. Eggs can be used for glazing the top part of cakes or curry puffs to make them look outstanding.
9. Enriching: Eggs can be added to sauces, milk puddings and soups as a way of including extra protein.
10. Garnishing: Hard-boiled egg, white and yolk can be used to decorate salads.
11. Coating: Eggs are used as a coating for fried food, either on their own, or combined with flour or breadcrumbs. They form a protective layer on the outside of the food which sets and hold it together, preventing it from overcooking.

The ideas presented above give me many ideas of how I can further develop this coursework in the sense of what I can do for different egg dishes. For example, there are all kinds of other things I can do with hard-boiled eggs. Some people like Egg Salad made by stirring together chopped hard-boiled eggs with a dressing and other ingredients like shredded chicken and lettuce. Other people like to put chopped, sliced or wedged hard-boiled eggs into green salads or potato or macaroni salads. Deviled Eggs are easy-to-make favorites, too. Just mash hard-boiled egg yolks with a fork and stir them together with a dressing and flavoring ingredients. Then, spoon the yolk mixture into hard-cooked egg white halves.

I can also stir chopped hard-boiled eggs into a white sauce (a milk sauce thickened with flour) to make Creamed Eggs. If I mash the yolks separately and sprinkle them on top of Creamed Eggs, I will have Eggs Goldenrod. Pickled Eggs are hard-boiled eggs soaked in a mixture of vinegar and seasonings. Scotch Eggs are hard-boiled eggs coated with minced meat and breadcrumbs and then baked or fried.

However, I feel more at ease to consider using eggs or parts of eggs in different preparation ways instead of focusing on hard-boiled eggs in different dishes. Some other ways I may look into are:

Soufflé (a sauce plus separately beaten egg whites and yolks and flavoring foods)

Hot baked products (flavored with sweet icing sugar and baked in the oven until browned and puffy)

Cold egg dessert (usually flavored with sweet foods, mixed with gelatin and chilled until set)

Meringue (beaten egg whites and sugar)

Conclusion: Eggs are known to form foam that can entrap air. The egg proteins helps in the structure, color and flavor of the final batter and goes through coagulation or sometimes even Mallard- browning because of the small amount of glucose present, reacting with the proteins.

Besides the importance of eggs in term of nutritional value for different groups of people, I also know that eggs are being used as a form of many traditions. I am going to explain briefly how eggs are being used in the Asian and Westerners cultures.

Traditional value

• The Chinese culture celebrates the first month of the arrival of a baby. It is their belief that eating an egg that is hard-boiled and colored red will bring prosperity and harmony for the baby.  A baby's first month birthday calls for a celebration. Parents introduce their latest addition to friends and relatives by holding a red egg and ginger party. Guests normally give ‘lucky money’ in red envelopes often given to baby boys, while baby girls may receive expensive jewelry.
• Of all the symbols associated with Easter, the egg, the symbol of fertility and new life, is the most identifiable. Easter eggs are painted with bright colors to represent the sunlight of spring and are used in Easter-egg rolling contests or given as gifts.

Learning Point

In this part of my coursework, I have learned much useful information on eggs. I now know that eggs are a good source of many nutrients. Nutrients like protein, iron and phosphorous. Eggs are also yolk-rich source of Vitamin A, D and B (little or no C). Besides its nutritional value, eggs are also used in many kinds of foods like cakes, donuts, egg noodles, meringues and even on its own like Scotch Eggs to provide different sensory values that entice people to try them.

Many of the nutrients present in an egg provide essential form of energy, minerals and vitamins to different group of people. I have learned that pregnant women and lactating mothers or nursing mothers need the HBV proteins for their foetus and infant’s growth in pregnant women and lactating women respectively. Also iron found in the egg yolk helps in the manufacturing of red blood cells, necessary for the foetus in pregnant women as well as replacing blood loss in lactating women. . However, the elderly should try to avoid food that is high in cholesterol. In their golden age, they also find it difficult to chew hard food. Teenagers in the other hand are going through their puberty stage and at this point of their life; their muscles and other physical changes are growing. Eggs contain High Biological Value protein and calcium. These nutrients present will assist them in their crucial development.

The different ways of preparing or cooking eggs will give different sensory outcomes. The protein present in an egg will lead to reactions like Maillard browning. Maillard browning is a complex chemical reaction that occurs when food containing sugars and proteins are heated.

Egg – Considered an excellent source of HBV protein

These are the different groups of people for whom eggs are considered essential/ vital in diet:

• Growing children and adolescents – Functions of (HBV) protein & importance of choline (amino acid)
• Pregnant women (and lactating women) – Source of HBV protein and iron for foetus & good source of iron for lactating women
• Ova vegetarians – Source of HBV protein & gives variety (of sensory traits – colour, texture and taste) in diet
• People on slimming diet especially those on low-carbohydrate diet

DECISION MAKING

In this section, I will ask myself questions on how I decide which dishes to prepare for my practical exam. These are the factors that I have considered:

• What are the factors affecting my choice of dishes? These factors must be related to the task on including eggs in different ways in a variety of dishes and how are these egg dishes important for different people. What kind of eggs will I use?
• What other factors will affect my choice of dishes? Budget? Practical exam time constraint? Availability of ingredients? My culinary skills?
• How many dishes should I prepare?

Bearing all these factors in mind, I decided to prepare these dishes:

1. Crème Caramel Custard
2. Chocolate Cake
3. Smoked Salmon Eggs Benedict
4. Egg Salad

My main reasons for choosing the dishes are because:

1. I have chosen dishes using mainly chicken egg (Crème Caramel Custard, Chocolate Cake and Smoked Salmon Eggs Benedict) and quail egg (Egg Salad), either in the preparation or as the main dish or part of a dish. Each dish contains eggs to meet the task’s requirement.
2. I will explain the importance of each egg dish for different people so as to meet another task’s requirement.

• The egg present in my Crème Caramel Custard dish mainly is for the teenagers. Its sweet is usually popular among the teenagers. The egg which contains the minerals like Iron, calcium and phosphorus is needed heavily to meet the teenager’s diet.  

3. I have also checked my own culinary skills to estimate that I can handle the dishes within the time of 2 hours of the practical exam.

How the eggs are used in the variety of dishes I have chosen will lead to different sensory outcomes that are appealing. The protein present in an egg can have different reactions according to the different preparation methods for example denaturation, coagulation, Mallard browning and even foaming.

I am choosing these dishes because firstly, in the four dishes I have mentioned, there are four different preparations or cooking methods. This will mean that I can elaborate on these methods relating to the task’s requirement of ‘showing how eggs can be included in different ways in a variety of dishes’. For my Crème Brule Custard, I had my dish steamed.

Another reason that I should consider when choosing these dishes is my budget – Some of my peers are cooking the same dish as me like one of my friend who is cooking the custard. I am able to share my ingredients with him and cut cost. Perishable items such as onion and garlic can be brought from home so I can save cost.  

Also, as most of my peers are using mostly chicken eggs in our practical exam, we decide to buy a whole tray of 30 chicken eggs which will less expensive than a dozen eggs. It is also to my advantage because my school will provide condiments such as cooking oil and seasonings, helping me to save further cost.

For my recipes, I have selected five dishes in the beginning. Eventually, towards the end of my decision-making, I have decided not do the Creamy chicken and almond ribbon sandwiches due to the time constraint. I took into consideration that I will only be given 2 hours to complete my dishes. I have also made a decision to slash out that recipe because of its number of ingredients. I want to stick to my budget and keep a minimal amount to spend on my other dishes ingredients.

Fore-see the sensory outcomes (appearances, taste and texture) of the dishes prepared with different methods. Linking to chemical reactions of protein in egg (denaturation, coagulation. foaming, maillard browning) that will occur during cooking process. Other reactions of carbohydrates like gelatinization, dextrinisation and caramelisation will perhaps occur when the mineral is present.

PLANNING

I will list the recipes and directions to cook below. On the later part of this section, I will also place my time plan that I intend to follow the day of my practical exam.

Crème Caramel Custard – baked custard in individual dishes with caramelized sugar topping (Baking method – moist-heat)

INGREDIENTS:

• 1 cup sugar, divided
• 3 whole eggs
• 3 egg yolks (separated from egg)
• 2 cups milk, warm
• 1 1/2 teaspoons vanilla extract
• 1 strawberry

PREPARATION:

1. In a bowl, combine eggs, egg yolks, and remaining sugar; blend well. Meanwhile, in a saucepan, heat up milk. Boil water in another saucepan.
2. Pre-heat oven to 150°C.
3. Allow milk to cool before adding a tablespoon to the egg mixture (ensuring the milk will not be curdled by the egg mixture), and then gradually stir in the rest of the milk. Lastly add in the vanilla extract.
4. Pour into custard cups laid in baking pan.
5. Set cups in a large baking pan, place on the oven rack, and then add very hot water to the pan, up to within about ½ the height of custard cups.
6. Bake custard at 150°C for 45 to 50 minutes. Check for doneness by inserting a skewer in centre of custard. If the skewer comes out clean, the custard is cooked.
7. Remove cups from oven.
8. Cool for 5 to 10 minutes away from draughts before chilling. Chill till it is time to serve.
9. Un- molds the crème custard on a serving plate.
10. In a heavy saucepan over medium heat, melt 1/2 cup sugar, stirring constantly, until golden brown.
11. Drizzle and spoon caramel over the custard. Decorate with cut strawberry.

Chocolate Cake (baking)

INGREDIENTS:

• 4 (1 oz.) squares unsweetened chocolate
• 1/2 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• pinch of salt
• 1/2 cup buttermilk
• 1-1/4 tsp. baking soda
• 2 eggs, beaten
• 1 tsp. vanilla
• 2 (1 oz.) squares unsweetened chocolate, shaved and sprinkled
• 1/4 cup butter
• 1/2 cup milk
• 4 cups powdered sugar, sprinkled
• 2 tsp. vanilla extract

PREPARATION:

1. Preheat oven to 180oC.
2. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil.
3. Remove from heat and add flour, sugar and salt.
4. Mix well with an electric beater.
5. Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth.
6. Pour into 13”x9" pan and bake in pre-heated oven of 180oC for 25-30 minutes, until the top springs back when touched with a fingertip.
7. While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together.
8. Add powdered sugar, milk, and 2 tsp. vanilla and beat well.
9. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pour- able.
10. When the cake comes out of the oven, let cool for 15 minutes
11. Pour the frosting over. Spread if necessary, and let the cake cool.

Smoked Salmon Eggs Benedict (poaching)

INGREDIENTS:

• 1/2 English muffin (lightly toasted)
• 1 poached egg
• 1 tomato slice (warmed)
• Hollandaise sauce
• 1-2 tbsp. smoked salmon (flaked)
• Parsley for garnishing (bunch)

PREPARATION:

1. Assemble in order as above.
2. Sprinkle with paprika.
3. Garnish with capers, fresh oregano and a strip of smoked salmon and cream cheese.

Egg Salad (boiling)

INGREDIENTS:

• 8 hard-boiled quail eggs (Prepared like Scotch Egg recipe)
• 1 tablespoon prepared yellow mustard
• 1 tablespoon chopped green olives
• 1 tablespoon finely slice red onion (optional)
• Salt and pepper to taste
• 1/4 cup mayonnaise

PREPARATION:

1. Mix together the first 5 ingredients.
2. Gradually add the mayonnaise until salad has the amount of moisture for your taste.
3. Taste for flavor.
4. Serve as is or in sandwiches.

Scotch egg recipe

• 8 quail eggs
• 150g of minced meat
• ½ onion (chopped)
• Salt –for taste
• 1 tbsp beaten egg
• ½ dessertspoon corn flour

Coating

• 1 dessert spoon plain flour
• ½ beaten egg
• 3 tbsp breadcrumbs
• oil for deep frying

Preparation: (for Scotch egg)

1. Shell the hard-boiled eggs and roll them in the plain flour.
2. Mix minced meat with chopped onions.
3. Season the meat with salt and pepper.
4. Add corn flour and egg to bind the mixture.
5. Wrap the minced meat round the eggs.
6. Brush them with remaining egg and roll them in breadcrumbs.
7. Heat oil in a deep frying pan. Fry eggs till golden brown.
8. Drain on kitchen paper and cut lengthwise.
9. Serve hot with grilled tomatoes on a bed of lettuce. 

My time plan for Practical Exam is labeled as below.

TIME PLAN

For my recipes, I have selected five dishes in the beginning. Eventually, towards the end of my decision-making, I have decided not do the Creamy chicken and almond ribbon sandwiches due to the time constraint. I took into consideration that I will only be given 2 hours to complete my dishes. I have also made a decision to slash out that recipe because of its number of ingredients. I want to stick to my budget and keep a minimal amount to spend on my other dishes ingredients.

EQUIPMENT LIST

I also decided to use the Sensory Evaluation form to rank myself on how well I have done my coursework. The tables below are rated as how my friends have ranked me.

Assessment of the dishes’ sensory traits

The mean values of the sensory evaluation carried out during the practical exam.

A sample of the Sensory Evaluation form

Name of taster no.1:

Name of taster no.2:

Name of taster no.3:

Name of taster no.4:

Legend

1 – poor

2 – needs improvement

3 – neutral (dislike nor like)

4 – Good

Execution

Dishes in clockwise direction:   Egg salad, Crème brule custard, Chocolate cake and English Benedict Toast.

Evaluation

The dishes I had prepared were:

1. Crème Brule Custard
2. Simple Chocolate Cake
3. Egg Salad
4. Smoked Salmon Egg Benedict

Overall

I had organized my utensils beforehand and took out the necessary items. I arrived earlier before my Practical Exam started and specifically laid out the tablespoons, dessertspoons, pots and pans that I was going to use. I also took out the whisk and cake binding machine.  I also laid out my ingredients so as to not take up my two hour time frame. I have managed my time very carefully. While waiting for the cake to bake, I spent my time on other dishes. In between the time given, I also managed to wash the dishes. I wanted to keep the sink clean and to practice hygiene.

Strength

During the preparation, I have laid out the essential ingredients that I will use during the preparation. While I was laying out the ingredients (eggs, sugar and vanilla essence), I also took the time to boil the milk. In my recipe, I realized that in order for my custard to work out, I needed warm milk instead of the cold one. I also managed to get two same-sized small bowls. I decided to do 2 Crème Brule Custard because I fear that when I pour the caramel, it wouldn’t turn out nicely. Luckily, I was very lucky and the caramel poured on top of the custard turn out proportionally nice. The egg in my recipe is included and acted as a binder that helps to hold the mixture together

Weakness

During the process of baking the custard, due to my nervousness and panic situation, the custard didn’t turn out well. This is because when I was adding the milk, it was too hot and not nicely warm. Somehow or other, the custard curdled and had some holes at the side. This made the custard look not appealing and crumbled. Luckily, during the preparation, I have waited for the custard to simmer down before over turning it to a nice circle shape. Fortunately, I could save the situation and hide the holes with strawberries.

How can this dish provide the essential nutrients for the people (who)

• This dish (custard) involves using a lot of egg and according to my background information that I acquired in Secondary three, egg contains minerals like calcium, vitamin D, E, B1, B2, B9 and B12. These mineral and vitamins present in my custard plays an important role in the manufacturing of new cells and genetic materials.
• So I assume that this dish on the whole should be served to pregnant women because they are pregnant and also supporting another life inside them. The vitamins like calcium and folic acid can assist in the manufacturing red blood cells.
• However, the custard shouldn’t be too sugary as it might lead to diabetes if the sugar intake is too high.

Linking to task’s requirement of ‘showing how eggs can be included in a variety of dishes’?

- Eggs can be included in a variety of dishes for example; it can be used as glaze, in custards or in a batter.

Simple Chocolate Cake

Strength

To ensure that the cake had baked properly, I pierced it at its centre with a skewer which came out clean, indicating the doneness of the cake. I took out the cake and left it to cool down for five minutes. I know that I shouldn’t put the icing immediately because the icing will melt at high temperature. After leaving it for five minutes, I started washing the strawberries and cutting it at my desired shape. I started to pour the icing sugar and spreading it favorably with the whisker as a help. Then I decorated the cake with Hershey’s chocolate. I made the cake look presentable and appetizing. Relating to my coursework, I had in mind the group of teenagers and some adults for the target group. The eggs included in my recipe has help coagulate and mixture and bind it together. It also has help as a raising agent.

The chocolate cake needed half an hour for it to fully bake and rise into a beautiful bake. Meanwhile, I have taken the time to boil the quail eggs, and afterwards, towards the end few minutes before the cake is finally ready, I have also spent the time cutting the strawberries. The strawberries are meant to emphasize on the presentation of the chocolate cake and make it look outstanding. In order to not make the look cake boring and dull, I have also whisk icing sugar in a patterned way.

I believe that my simple chocolate cake was a success and I am able to produce a quite well-done cake. This is one of the dishes that I have done well in.

• The egg present in the chocolate egg contributes to flavor and color. Eggs in cakes also act as leavening agent, causing the cake to entrap air during mixing as a result of the stretching of ovalbumin. During baking, proteins coagulate to give structure to the cake. As a result of proper mixing time and baking conditions, the cake turned out nicely fluffy in the inside. The eggs contains a lot of phosphorous and vitamin B2, B6 and B12. These minerals and vitamins provide essential amount of energy. Therefore, this dish will be meant for growing children 
• Relating to my coursework quoted ‘ eggs are an important food for different people’, I meant to show that from my different dishes, it can prove that egg is an important food for the different people I have mentioned.
• I also know that egg contains HBV protein mainly so this mineral is needed for the growth and aids in the development of children and teenagers. This group of people is often active and plays a lot of sports.

Egg Salad

Strengths:

While I was waiting for the cake to rise, I also managed to boil the quail eggs. This shows that I am able to multi-task and spend my time wisely. The chocolate cake needed half an hour for it to fully bake and rise into a beautiful bake. Meanwhile, I have taken the time to boil the quail eggs, and afterwards, towards the end few minutes before the cake is finally ready, I have also spent the time cutting the strawberries. In the egg salad, I had in mind the group of teenagers to consume the egg salad. I have specifically chosen quail eggs so as to not make the salad look much disorganized. As a teenager myself, I will prefer quail eggs as they are smaller and easier to consume. The mayonnaise present and the fresh lettuce will make the dish look appealing and attract teenagers.

The quail eggs present in the dish add richness and some form of nutrients to provide the essential energy, vitamins and minerals to the dish. Besides the nutrients present in the salad, the presentation of my egg salad also looks outstanding. I have sprinkled pepper as a garnish and the lettuce were freshly crispy.

• This dish is mainly meant for adult group because it’s usually taken as an  entrée
• The minerals present such as the vitamin B- group is suitable to the adults as they are mostly working and require more energy.
• Adults tend to work a lot and are in need of minerals like calcium and iron present in an egg.

Smoked Salmon Egg Benedict

Strengths:

When I was buying the smoked salmon, I had difficulty finding the fresh ones. Fortunately, I could find the fresh pieces of smoked salmon at a different place and also at the reasonable price (the way I solved my temporary problem) salad, I had taken the time to rinse the smoked salmon. Then, I started cutting the tomatoes into fine thin pieces. I also placed the English muffin onto the preparing tray. While I was frying the smoked salmon, I was calm and focused. I managed to flip the smoked salmon nicely and it turned quite brown and nice. It smelled fragrant and I could easily manage the frying. After leaving the smoked salmon to cool, I glazed the English muffin to make it look shiny and outstanding. I also took the time to poach an egg to include in my Smoked Salmon Egg Benedict. After arranging the salmon and poached egg, I spread the tomatoes nicely and made the edges come out a little. These steps and measures have taught me to stay calm and composed while preparing my dish. It also have made me managed my time well.

• This dish is meant for the teenagers. As for the appearance, it looks like a burger and teenagers usually have light snacks like burger.
• However, this burger look-alike contains smoked salmon and poached egg. The nutrients in the ingredients consist of minerals like phosphorus and HBV protein. Vitamins the B groups are also present.
• These minerals and vitamins aids in the elimination of toxic and waste in their bodies. It also provides energy especially to these growing teenagers.

The dishes prepared are meant for generally all groups of people

Sensory Value: The sensory outcomes of appearance, taste and texture should be discussed under each dish to explain how eggs function (together with other ingredients) to contribute to these sensory outcomes

The questions that I have asked myself are:

1. How do my dishes look?
2. What are the areas that I can look out for so as to improve my skills?
3. How did I fare in my overall presentation?
4. How did my dishes taste? What is the comment my friends made about my dish?

I have decided to question myself on how I have done for my practical exam. These questions will guide me and help me to relate to the coursework and I will also list down its nutrients for the different group of people. For example if I were to prepare a salad dish, including quail eggs, how will this dish provide the essential the important nutrients and to which group of people will it be served for.

These are the factors that I have looked in and abide into while preparing my dishes:

Organization and management

Manipulation (cooking, serving, preparing skills)

Product and presentation

The above factors will be the factors that I can elaborate on as seen below:

I have tried my best to keep the sink and working bench clean and be hygienic at all time. I believe that my time management has made me more organized. In between intervals for example while I was boiling the quail eggs and waiting for the chocolate cake to rise, I did some washing up like washing my mixing bowl and wiping the table. The problems that occurred were straight away solved. For example, when my custard curdled, I was able to hide the tiny holes with caramel and decorating it with strawberries.

For my presentation, I have used a plain white table cloth as the bottom layer and placed in an orange table matt to make the dishes stand out. I have also decorated my dishes with strawberries (custard and chocolate cake) to make my dish more appealing to the different group of people.

My preparing skill especially in my egg salad is really well- maintained. I could balance my time well for example, I boiled my quail eggs and meanwhile waiting, I also did my chocolate cake batter. This shows that I could handle this preparing and also organize my time in a balanced manner.

I was able to abide by the time limit (2 hours) without much problems occurring. I managed to do well especially in baking my chocolate cake which at first; I thought I would have problem in handling.

References

My references came from different sources as following:

 Websites, textbook, cookbooks, magazines, reference books, newspaper articles

Book information

1. Food Interaction – Published by Marshall Cavendish Education (2006)
2. Fabulous ways with eggs – Published by Southwater(2005)
3. Food Technology in action 2nd edition -Jacarnda

Internet information

Other sources

1. Past year papers
2. Secondary three Notes

These resources have aided in completing my coursework. The available sites and my past year notes have helped my understand my coursework and assist me in many ways.

• What I have faced during the completion of my whole coursework.
• My thoughts and feelings on whether I have achieved the task requirements.
• A conclusion on my part about the coursework.

Conclusion

I feel that I have fulfilled to meet the task requirements of the coursework given which I have heavily discussed above. I have researched in depth about the topic ‘eggs’ and the minerals present in it. I have also discussed the importance of eggs for the different group of people.

Although along the completion of my coursework, I had some difficulties like I couldn’t manage to find relevant resources in the website, I managed to overcome these short term problems whilst finding rather close information from the cook books. My friends were able to provide me with past year notes so as to relate more into this task question. Initially, I also had difficulty in doing decision making because I didn’t know what dish to choose and what would be appropriate for me to cook so that I could fulfill my task question. Luckily, with the help of the Internet and also advice given by my friends and teacher, I overcome the problem within half a day and thus, time is saved through the process.

In the section research and development, it was very difficult finding the relevant information and it got quite frustrating at certain times but I took on my own initiative to check up on more websites as well as making a trip down to the library just to search for the information.

I find that my practical exams a little unsatisfactory due to its outcome (mainly my Crème Brule Custard). However, I have tried really hard to cover up my mistakes with pouring caramel and decorating my dish with strawberries. This could be due to my nervousness on the day of the practical exam as it is the first major exam for me.

Overall, I am quite satisfied with my coursework as I have finished them on time and my dishes turned out fine. Besides all these, I have learnt new knowledge through the process and benefited greatly from this.