Eggs, Meat, Fish and Poultry
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- Created by: hattieGCSE
- Created on: 17-02-18 08:36
Egg - Garnish ? + Example.
Adds colour to dishes. Salads.
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Egg - Aeration ? + Example.
The protein stretches as it's whisked, making it light and fluffy. Mousses, Meringues.
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Eggs - Emulsifying ? + Example.
Holds together the oil and water. Mayonnaise.
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Eggs - Coating ? + Example.
Coagulates around food and forms a seal. Fishcakes, Scotch eggs.
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Eggs - Enriching ? + Example.
Adding the egg to increase vitamins. Sauces, Custards, Pasta dishes.
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Eggs - Binding ? + Example.
Coagulate (hard) when heated. Fishcakes, Burgers.
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Eggs - Thickening ? + Example.
Protein coagulates and causes thickening. Custards, Soups.
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Eggs - Glazing ? + Example.
Egg is brushed over food to give it a shine. Scones, Pastries.
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Where can eggs come from ?
Ducks, Chickens, Quails.
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What are the 4 types of farming for eggs ?
1)Barn(move more freely, controlled light and feed) 2)Organic(Hens live on organic land, fed organic diet) 3)Battery/Laying cages(Kept in indoor cages, light, feed and temp. is controlled-CHEAP) 4)Free-range(hens roam free, huts for night protection)
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What are the 3 parts of an egg ?
1) Shell - protection. 2) Yolk - Fat, Iron, Some protein.3) White - Most protein found here.
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Cooking methods of egg:
Scrambling, Frying (e.g. omelettes), Boiling (e.g. salads), Baking (e.g. in custards or flans), Poaching.
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Products containing egg:
Soup, Sponges, Falafel, Meatloaf, Cold soufflés, Mashed potatoes, Rissoles, Mousses, Stuffing, Fishcakes, Pasta dishes, Scones, Meringues, Salads, Burgers.
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Whats the British Lion Mark ?
This shows that the chicken and egg have been vaccinated against salmonella.
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What is the protein called thats found in the egg white ?
Ovalbumin.
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What are 3 advantages of using pasteurised eggs ?
They are washed, sanitised and put into sealed containers.
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State the different choices available when buying fresh eggs:
Size, Organic, Battery, Barn, Free-range, Supermarket, Farm shops, Independent shops, Weight.
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Whats the food poising bacteria assisted with fresh eggs ?
Salmonella (Fever, Vomit, Pain, even Fatal).
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Rules to follow when handling raw eggs in their shells:
Check for cracks and leaks, Keep where the temp. doesn't fluctuate, Try not to use the shell when separating raw eggs as bacteria could enter, Do not store eggs in or with other raw foods.
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Name 2 nutrients found in egg:
Protein, Vit. D.
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Whats the composition of Meat ?
Long muscle fibres, High fat (melts into meat - moisture), Connective tissue ~ front - large amount, tough, chewy, longer cooking time - Back - small amount, tender, ofter, shorter cooking time.
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Examples of Meat:
Beef, lamb, pork, Mutton.
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Whats the nutrition value of Meat ?
High biological protein, Visible fat (unsaturated), Vits. A, D and B group, (Iron, Magnesium, Potassium, Zinc, Selenium), Lots of Iron found in Offal - Needed for woman.
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Cooking methods for Meat and Poultry:
Boiling, Poaching, Stewing, Braising, Steaming, Roasting, Grilling, BBQing, Pot roasting, Chargrilling.
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Preserving Meat and Poultry:
Fridge (0-5 degrees C), Freezer, Tin - Airtight in salt or vinegar.
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Meat - Food Poisoning:
Never use the same chopping board for raw meat, Never eat after its used-by date.
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Composition of Poultry:
Long muscle fibres, little fat.
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Examples of Poultry:
Chicken, Turkey, Duck, Pigeon.
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What is the nutritional value of Poultry ?
High biological protein, Little visible fat (unsaturated), Vits. A, D and B group, (Iron, magnesium, potassium, zinc and selenium).
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Poultry - Food Poising:
Not been cooked correctly, not defrosted correctly, using the same chopping boards for other cooked products, eating after the use-by date.
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Other cards in this set
Card 2
Front
Egg - Aeration ? + Example.
Back
The protein stretches as it's whisked, making it light and fluffy. Mousses, Meringues.
Card 3
Front
Eggs - Emulsifying ? + Example.
Back
Card 4
Front
Eggs - Coating ? + Example.
Back
Card 5
Front
Eggs - Enriching ? + Example.
Back
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