Functions of Eggs

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  • Created by: TianaKD
  • Created on: 25-03-17 21:15
The protein sets when heated (e.g custard)
thicken
1 of 8
Air is trapped when beaten (e.g in cakes)
aerate
2 of 8
Stop oil and water from separating (e.g mayonnaise)
emulsify
3 of 8
Act as a glue and hold dry coating to a surface (e.g fish in breadcrumbs)
enrobe
4 of 8
Adds golden shiny surface (e.g pastries)
glaze
5 of 8
Adds colour and improves the nutritional value (e.g in a sauce)
enrich
6 of 8
Hold dry ingredients together (e.g fishcake)
bind
7 of 8
Setting a mixture to hold a firm structure (e.g quiche)
coagulate
8 of 8

Other cards in this set

Card 2

Front

Air is trapped when beaten (e.g in cakes)

Back

aerate

Card 3

Front

Stop oil and water from separating (e.g mayonnaise)

Back

Preview of the front of card 3

Card 4

Front

Act as a glue and hold dry coating to a surface (e.g fish in breadcrumbs)

Back

Preview of the front of card 4

Card 5

Front

Adds golden shiny surface (e.g pastries)

Back

Preview of the front of card 5
View more cards

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