Eggs

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  • Created by: reviseLIV
  • Created on: 19-12-16 20:06
What is the nutritional content for eggs?
Protein, Fats (mainly saturated), Vitamin A, Minerals, Iron, Calcium, Phosphorus
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What are the functions of eggs?
Emulsification (mayo), Trapping (cake baking), Binding (burgers), Coagulation - Setting (Quiche), Thickening (custard), Garnish (salad), Glazing (Scones) and Coating (fried fish)
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What is Aeration?
egg white entraps air when it is beaten because the protein stretches
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What is Emulsification?
Oil and Water mixed together will form an emulsion but usually only for a short while so the lecithin in egg yolks help to keep the emulsion stable
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What is Thickening?
egg white congulates at 60c and yolk 70c, so when these temperatures are reached it sts and stays thick
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What is Binding?
Congulation sticks the ingredients together when cook
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What is Glazing?
During baking, the egg glaze turns golden brown
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What is Coating?
Foods are brushed with egg and then dipped in breadcrumbs. During cooking, the egg coagulates forming a strong 'jacket'. This holds the product together and prevents oil from being absorbed during.
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What bacteria may raw eggs contain? and what does it do?
Salmonella. Causes severe food poisoning. Manufacturers often use dried or pasteurised egg to be on the safe side.
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Other cards in this set

Card 2

Front

What are the functions of eggs?

Back

Emulsification (mayo), Trapping (cake baking), Binding (burgers), Coagulation - Setting (Quiche), Thickening (custard), Garnish (salad), Glazing (Scones) and Coating (fried fish)

Card 3

Front

What is Aeration?

Back

Preview of the front of card 3

Card 4

Front

What is Emulsification?

Back

Preview of the front of card 4

Card 5

Front

What is Thickening?

Back

Preview of the front of card 5
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