Eggs
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Avg score: 81% • Most missed: “Coagulation”
Eggs
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18 Questions

1. Application Of Emulsification In Cooking

2. Shell Of An Egg

3. Rules For Egg Whites

4. White Of An Egg

5. - protein Coagulates - egg White Becomes Opaque - bacteria Destroyed (Cook Fully To Destroy Salmonella) - overcooking Turns The Eggs Tough And Rubbery - Also The Iron And Sulpher React To Give A Green Line - at Very High Temperature Egg Curdles - Protein Shrinks And Squeezes Out The Water

6. - store In The Fridge - With The Pointed End Down - do Not Wash

7. Application Of Trapping Air In Cooking

8. - good Source Of Easily Digested Protein So Ideal For Children - Adults And Convalescents - high In Cholesterol So Avoid If Have Heart Disease - no Carbs So Serve With Bread - Potato - Pasta - 100% Hbv So Good For Lactovegetarians - high % Of Iron But Lacks Vit C Which Is Needed To Help Absorb The Iron

9. Yolk Of An Egg

10. Trapping Air

11. Emulsifying Eggs

12. Application Of Coagulation In Cooking

13. Coagulation

14. Nutritive Value Of Eggs - protein = 100% Hbv - Ovalbumin And Globulin In White - Vitellin And Livetin In Yolk - All Easily Digested - lipids = Found In The Yolk - High Level Of Cholesterol - Contains The Emulsifier Lecitin - carbs = None - minerals = Iron - Calcium - Sulpher And Phosphorus - vitamins = A - D - E - K In Yolk - B Group In White - water = 74% In Water

15. Properties Of Eggs

16. Structure Of An Egg

17. Quality Assurance Scheme

18. - emulsifying - Lecithin Used In Mayonnaise- coating - Batter Or Egg And Breadcrumbs - thickening -custard - Quiche - glazing - Forms Sheen On Scones And Pastries - aerate - Whisked > Traps Air > Used In Cakes And Souffles - enrich - Adds Colours - Textures And Nourishment - binding - Binds Ingredients > Burgers And Fishcakes

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