...herein is a of eggs, produced by "Gray Ridge Eggs". Specifically, they are “Reliable Regular Eggs”, in large size number 10, in a pack of 12. These eggs are laid by white leghorn hens which are born and raised in Canada, and offer an excellent source of protein, high nutrional value, great tase and convinence to daily living. These eggs are mainly found in grocery stores such as No Frills, Sobeys, Freshco and Walmart. 2. Ownership The eggs are produced by Gray Ridge and the ownership belongs to L.H. Gray and Son Limited. They have been producing eggs since 1934 and the first egg grading station was established in Ridgetown, Ontario. L.H Gray & Son is a family owned business and operated with Bill Gray as the president. It is also, part of an egg marketing alliance called, National Egg which markets specialty eggs and egg products nationally. All of Gray Ridge products are marketed by the Heart and Stroke foundations health check programs, which helps consumer make safe choices. The company also offers different types of eggs including, organic, brown, white, Omega 3 and liquid eggs. 3. The supply chain Step 1: Food Production Gray Ridge Egg Farms picks eggs up at over 200 egg producers across South Western Ontario. These farms specialize in breeding and harvesting hens supplying Gray Ridge only quality egg. Once the eggs are picked up they are transported to a production plant either in Listowel or Strathroy. Gray Ridge than washes the eggs to sanitize them...
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...The psychological test build upon personal habits and the visualize ways of thinking, which will help to find out the individual’s performance or team work cooperate under the organizational environment. The answers may vary from different types of personality, which gives us a generate view of a person’s characteristic, work attitude or current performance and the relation with their team members. Question 1: Where would like put your alarm clock? A. Somewhere u can reach and stop the alarm immediately. B. Put around your ears aims to wake you up straight away. Within the hearing area put it as far as u can hear it. Question one was based testing on the relationship that individuals deal with their team members. People choose A which indicates that they have a independently self-determination characteristics, but they are very care about how other’s people’s attitude, they may ask other people’s advise but unnecessarily to follow. Answer B represent that they chronically depended upon others, therefore they in possession of well corporate with others within the team or the whole organization. Part of people can easily exert outstanding leading capacity, which is answer C, these people are well self control and do not need to depended to the others and they do have the unique personal styles. Question 2: Imagine if you have been cursed must fall to a kind of hexapods, queasily want to kill you straightly, which one do you think you will become to? A...
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...salt 1/4 cup butter 1 egg, separated - white reserved Directions 1. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills). 2. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer. 3. Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs. 4. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough. 5. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. 6. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle. 7. Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. 8. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out. 9. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour. 10. Preheat oven to 350 degrees F (175 degrees C). 11. Beat egg white in a bowl until...
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...The Effect of Using Whole Egg and Pure Egg Yolk on the Palatability of Leche Flan Noriega, Clarice Joanne A. AB-4L A Scientific Paper submitted in partial fulfillment of the requirements for HNF 11 (Food Selection and Preparation) 2nd Semester A.Y 2014-2015 under the supervision of Prof. Marie Faye Nguyen-Orca The Effect of Using Whole Egg and Pure Egg Yolk on the Palatability of Leche Flan ABSTRACT The effect of using whole egg and pure egg yolk on the palatability of Leche flan by cooking two batches of Leche flan with the same procedure wherein one was made using the whole egg and the other by using the pure egg yolk. The researchers evaluated the products according to their odor, appearance, taste, texture and general acceptability. Based on the observations made, it was found out that the product made by using the egg yolk as the main ingredient was rated higher in the evaluation because of its sweet, creamy and firm characteristics. On the other hand, the product made using the whole egg was observed to be smooth but not creamy and lacks the sweet characteristic taste of a leche flan. Therefore, the pure egg yolk is more appropriate to use than the whole egg in the preparation of a palatable Leche flan. INTRODUCTION Eggs, packed with every nutrient and other factors necessary for man, are the most commonly eaten and widely used poultry product brought by nature. They are considered as nutrient-dense foods because they supply all the essential...
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...Eating this delicious ice cream is much more satisfying than just drinking beer straight out of the bottle and would taste absolutely amazing sandwiched between two cookies or served on top of chocolaty brownies. For the ultimate ice cream, try sprinkling bacon bits on the top or covering the ice cream with decadent chocolate shell, yuuum! Step 1: Gather Ingredients Ingredients • 5 egg yolks • 12 oz of beer (one bottle) • 1 cup heavy whipping cream • 1 cup milk • about 1/4 cup sugar • a pinch of salt (optional) • a splash of pure vanilla extract(optional) For this recipe you will need one bottle of beer. I asked Bricobart himself and he suggests using a dark beer because the end result will be sweeter. You should use a malty beer versus a hoppy beer because the hops in the beer will turn bitter when cooked whereas malty beers become sweet. Think of a malt shake or Whopper malt candies, they're all very saccharine. I highly recommend asking an employee what beers that they recommend when shopping. I went to my local Whole Foods and picked up this Vanilla Porter that the employee recommended to me because he said it was very sweet and is great for desserts. Since all beers are different, you might need more than 1/4 cup of sugar. I would start off with 1/4 cup and then add more as needed. Same is for vanilla and salt. Vanilla and salt can definitely enhance the flavors of the ice cream but sometimes they aren't necessary. I didn't need any vanilla extract...
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...egg's way of making another egg." ~ Samuel Butler making another egg." "Besides for being a staple ingredient in cookie dough, we like eggs because there's lots of science involved with them." ~Blake Rider One of the most notable characteristic of an egg is how much an egg white can foam up. Why does this happen? Eggs are approximately 90 percent water and 10 percent protein. There is an electrical attraction between water molecules (for this reason you won't get any results from trying to whip up water alone) and when you beat them you are allowing the proteins to break apart the water molecules. When they get farther apart, the electric attraction decreases which allows the egg whites to spread out and bonds to form between the proteins. Over beaten eggs really means that too many bonds formed between the proteins and you can actually help to prevent this by adding vinegar. Vinegar is an acid so its particles are positively charged. These charged particles join charged protein, neutralizing them and making them less likely to form bonds with other proteins. Cold eggs whites will be more difficult to beat into a foam, because the air bubbles will be smaller and more difficult to seperate than egg whites at room temperature. Boiling eggs: Have you ever hard boiled an egg and it ended up with a flat edge on one side? Eggs have a small pocket of air trapped in-between the flatter end of the egg and the shell. When the eggs are boiled the temperature...
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...Christopher Walker December 17, 1014 Sea Salt Icecream from KH II Makes 3-4 servings Ingredients: 4 large egg yolks 1 teaspoon (5 mL) vanilla extract 1/2 cup (120 mL) sugar 1/8 teaspoon (.625 mL) salt 1 teasp oon (5 mL) sea salt 6 ounces (180 mL) evaporated milk 1 cup (240 mL) heavy cream Separate the egg yolks and place into a mixer. Add vanilla extract, sugar, and regular salt. Whisk on medium to high until the mixture falls off the whisk in thick ribbons. In a small pot bring the evaporated milk to a simmer. Be careful not to boil it or scald the milk by making the heat too high. Incorporate the simmered milk into the egg mixture by mixing and pouring in slowly. Once combined, pour entire mixture back into the small pot and place on stove at a medium heat. Whisk continuously until the mixture begins to thicken and take on a custard like texture. Be very careful not to boil or overheat the pot otherwise your eggs will begin to scramble. Once finished, place the mixture into the freezer until it reaches room temperature (30-45 minutes) Christopher Walker Add in 1/2 cup (120 mL) of heavy cream to the mixer and whisk until it has doubled in volume. Remove the egg mixture from the freezer. Carefully fold in the whipped heavy cream into the egg mixture until it is fully combined. Pour the contents into an ice cube tray, spread it out evenly, then place back in the freezer to freeze (3-4 hours). In a separate bowl, combine the remaining 1/2 cup (120 mL)...
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...of salt (for whipping egg whites) 1/2 cup butter/margarine, at room temperature (112gm) 3/4 cup sugar, grinded (150gm) 2 large eggs (or 3 small ones), at room temperature juice from 1 orange (one third of a cup) zest from 1 orange (about 1 tbsp.) 1 tsp. vanilla essence Simple Orange Glaze Ingredients 1 cup icing sugar 1/4 tsp. orange zest (optional) 4-5 tbsp. freshly squeezed orange juice Instructions First, separate the yolks from the egg whites. Set aside in different bowls. Grate the zest off the orange using a zester or the fine plane of your grater. Take care to ONLY grate the orange, not the white part (pith). The white part is very bitter and will change the taste of your cake, so keep turning the orange as you zest it. Preheat the oven to 170C. Grease and line an 8" round pan. Beat the butter and sugar until light and creamy. Add the egg yolks one at a time, beating well after each addition. Next add the orange juice, vanilla essence and orange zest and beat. Add the flour and beat it in. Set aside. Wash the whisk attachments and dry them well. In a separate bowl, whisk the egg whites until frothy, then add a pinch of salt to them and keep beating until the egg whites form stiff peaks. The salt helps to stabilize the egg whites. Add a third of the egg whites into the cake batter and stir it in with a spatula or wooden spoon (NOT THE MIXER), this will help loosen the batter slightly. Then add half of the remaining egg whites and very very...
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...Assignment #4 Consider Steelfox Duck Farm, once again. Wanting to dominate the duck egg industry in the locality within the next two years, suppose Jose finally decided to relocate his farm to the vacant lot a few hundred meters away from his house. The thought of managing more ducks suddenly shook Jose to realizing that he is in for more difficult times. This is because Jose never really put serious efforts at managing his resources properly. For example, he would indiscriminately sell duck eggs through get-now-pay- later arrangements. As a result, he often ends up with no duck eggs left to sell to paying customers. He relies heavily on intuition (memory?) when closing a deal with a customer. And, as you might expect, customers who have not paid previous accountabilities often get away with it and close a second or even a third get-now-pay- later deal! Although Jose keeps a record of some of his transactions, the entries are so disorganized that he would rather not read it. In fact, the book has served better as a scratch pad rather than as a record book. Jose intends to seek professional help for his problem on managing resources, particularly on accounting. No, he isn't seeing a psychiatrist. Neither is he seeing an accountant. He is seeing you. As an MIS professional, how would you guide Jose through the MIS planning process? Solution: In a positive way, I could say that Jose had cultivated a large network and established credibility...
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...unsalted butter 250g/9oz digestive biscuits 3 eggs and 2 egg yolks, at room temperature 1 vanilla pod (or 1 tsp vanilla paste) 900g/2lb cream cheese, at room temperature 200g/7oz golden caster sugar 300ml/½ pint full-fat crème fraiche 310g of chocolate buttons (2 sharing packs) Preparation method 1.Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment. 2.Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs. 3.Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour. 4.Preheat the oven to 180C/350F/Gas 4. 5.To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge...
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...DPT351 SEMESTRAL PROJECT (PROPOSAL) DESIGN AND IMPROVEMENT OF SALTED EGG PROCESSING MACHINE Supervisor: Khairy Abdullah | Student | Matrix Number | 1 | Muhd Fakhrullah bin Hamdan | 132050635 | 2 | Muhammad Nubhan bin Mohd Takiyuddin | 132050589 | R2432 – MANUFACTURING ENGINEERING (DIPLOMA) SEMESTER 1 2015/2016 INTRODUCTION: In a country obsessed with eating, we've seen many food trends come and go. One of the latest to hit our shores is the obsession over any dish with salted egg yolk sauce. Sweet or savoury, the salted egg flavour seems to pair well with everything, and everyone wants to take an Instavideo of these dishes singing "let it flow, let it flow" A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and...
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...the “right way.” He broke down the steps of a recipe and made them simple. And he did so with a quiet authority, insisting that we thoroughly analyze texture and flavor: “But how does it taste, Madame Scheeld?” One morning he asked, “Who will make oeufs brouillés today?” The GIs [my fellow students] were silent, so I volunteered for scrambled-egg duty. Bugnard watched intently as I whipped some eggs and cream into a froth, got the frying pan very hot, and slipped in a pat of butter, which hissed and browned in the pan. “Non!” he said in horror, before I could pour the egg mixture into the pan. “That is absolutely wrong!” ... With a smile, Chef Bugnard cracked two eggs and added a dash of salt and pepper. “Like this,” he said, gently blending the yolks and whites together with a fork. “Not too much.” He smeared the bottom and sides of the frying pan with butter, then gently poured the eggs in. Keeping the heat low, he stared intently at the pan. Nothing happened. After a long three minutes, the eggs began to thicken into a custard. Stirring rapidly with the fork, sliding the pan on and off the burner, Bugnard gently pulled the egg curds together—“Keep them a little bit loose; this is very important,” he instructed. “Now the cream or butter,” he said, looking at me with raised eyebrows. “This will stop the cooking,...
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...wwred / wwr = white wine reduction rwred / rwr = red wine reduction tom.sc= tomato sauce wws= white wine sauce holl= hollandaise fveloute= fish veloute |a small sauce- wwr, shallots, peppercorn bay leaf |Hollandaise- egg yolk, butter, ww, vin, bleaf, thyme, lemon juice, | | |sp | |Aioli- fresh mayo (egg yolks+olive oil), garlic, flavorings |Horseradish- veloute+ horseradish, heavy cream, must, vinegar | |Albufera/Ivory- supreme+ glace de viande |Hungarian- cveloute+minc onion, paprika, butter, ww | |Allemande- veal veloute+ liaison, lemon juice, sp |Italian sauce- demi+ mush, shall, wwred, tomato paste, parsley | |Americaine- wwred, cream, wfish sauce, fresh butter |Jus d’Agneau Lié- espagnole+ lamb stock | |Anchovy- veloute- normandy+anchovy butter |Jus de Canard Lié- espagnole+ duck stock | |Andalouse- mayo, tomato purée, pimentos |Jus de Gibier Lié- espagnole+ game stock | |Aneth- bechamel/veloute+dill |Jus de Veau Lié- espagnole+ veal bones +slurry | |Applesauce- puréed apples, sugar, spices ...
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...Madame Scheeld?” One morning he asked, “Who will make oeufs brouilléstoday?” The GIs [my fellow students] were silent, so I volunteered for scrambled-egg duty. Bugnard watched intently as I whipped some eggs and cream into a froth, got the frying pan very hot, and slipped in a pat of butter, which hissed and browned in the pan. “Non!” he said in horror, before I could pour the egg mixture into the pan. “That is absolutely wrong!” … With a smile, Chef Bugnard cracked two eggs and added a dash of salt and pepper. “Like this,” he said, gently blending the yolks and whites together with a fork. “Not too much.” He smeared the bottom and sides of the frying pan with butter, then gently poured the eggs in. Keeping the heat low, he stared intently at the pan. Nothing happened. After a long three minutes, the eggs began to thicken into a custard. Stirring rapidly with the fork, sliding the pan on and off the burner, Bugnard gently pulled the egg curds together—“Keep them a little bit loose; this is very important,” he instructed. “Now the cream or butter,” he said, looking at me with raised eyebrows. “This will stop the cooking, you see?” I nodded, and he turned the scrambled eggs out onto a plate, sprinkled a bit of parsley around, and said, “Voilà!” … It was a remarkable lesson. No dish, not even the humble scrambled egg, was too much trouble for him. “You never forget a beautiful thing that you have made,” he said. “Even...
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...EGGS "A ""A Hne"A hen is only an egg's way of making another egg." ~ Samuel Butler making another egg." "Besides for being a staple ingredient in cookie dough, we like eggs because there's lots of science involved with them." ~Blake Rider One of the most notable characteristic of an egg is how much an egg white can foam up. Why does this happen? Eggs are approximately 90 percent water and 10 percent protein. There is an electrical attraction between water molecules (for this reason you won't get any results from trying to whip up water alone) and when you beat them you are allowing the proteins to break apart the water molecules. When they get farther apart, the electric attraction decreases which allows the egg whites to spread out and bonds to form between the proteins. Over beaten eggs really means that too many bonds formed between the proteins and you can actually help to prevent this by adding vinegar. Vinegar is an acid so its particles are positively charged. These charged particles join charged protein, neutralizing them and making them less likely to form bonds with other proteins. Cold eggs whites will be more difficult to beat into a foam, because the air bubbles will be smaller and more difficult to seperate than egg whites at room temperature. Boiling eggs: Have you ever hard boiled an egg and it ended up with a flat edge on one side? Eggs have a small pocket of air trapped in-between the flatter end of the egg and the shell...
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