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Egg Cookery Functions and Facts!!
Boiled Eggs Example of setting also known as _ _ _ _ _ _ _ _ _ _ _ White coagulates at 60 C / Yolk at 70 C How are these properties made use of in other recipes? 2 Examples.
Meringue (Solid Foam) How is it made? Which part of the egg is used? What function do the eggs have in this recipe? Suggest 3 recipe ideas using meringue.
Mayonnaise How and from what ingredients is it made? What is the function of egg in the recipe? Which part of the egg is used?
Mashed Potato Egg yolk can be added to mash to _ _ _ _ _ _ it. What does this mean? Can you think of another example?
Pies How are eggs used to embellish the top of a sweet or savoury pie? This is called_ _ _ _ _ _ _.
Scotch eggs Eggs are the main ingredient but also have a second function in the recipe. Explain.
Garnishing What does garnish mean. Suggest 3 other examples.
Fish cakes Eggs perform 2 functions in this recipe. What are they? Where else would you find this in a recipe?
E GGS Class A eggs are Clean Fresh Have unbroken shells Class B eggs are removed from their shells and pasteurised The size ranges from very big to small.
Eggs The most complete food!. Great Source: Fat-(yolk) Fat-(yolk) Protein-(whites and yolk) Protein-(whites and yolk) Carbohydrates(yolk and white) Carbohydrates(yolk.
The Incredible Edible EGG!. Did you know that the edible part of a chicken's egg is approximately 74 percent water, 12 percent protein, and 11 percent.
Creative Cooking 2 Functions of Eggs. Emulsifier An ingredient that keeps oil droplets suspended in a water- based liquid to form a permanent emulsion.
PROTEIN BASED FOOD: EGGS & OTHER PROTEIN SOURCES Foods I: Fundamentals.
Cranberry cake with meringue. Ingredients: For shortcrust pastry: 100 gram of cold butter 1 egg yolk 170 gram of flour 120 gram of sugar pinch of salt.
Types of cakes. Shortened cake Type of fat - solid fat such as shortening or butter Texture - tender, moist and velvety Example - pound or butter cake.
PROPERTIES OF EGGS Thickening Binding Glazing Setting Coating Enriching Garnishing Emulsifying Aerating Mixing oil and vinegar mayonnaise salads sauces.
Functional properties of food Food designers need to understand the properties of foods when they are designing new dishes, to make sure they match the.
An “emulsion” is a mixture that forms when liquids are combined that do not normally mix. For example, take oil and vinegar salad dressing. The vinegar.
Eggs. Egg Nutrition Eggs contain protein. Egg whites are called: albumin (100% protein) Eggs contain protein. Egg whites are called: albumin (100% protein)
Pies, Pies, Pies! Unit 5 Food for Meals and Snacks Miss Godbey.
Eggs Chapter 18. Terms to Know Candling Emulsion Coagulum Omelet Soufflé Meringue Weeping Beading Custard.
© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Fish Pie.
XML Data Management XPath Exercises: Right or Wrong? Werner Nutt.
Denaturation changes the shape of a protein molecule without breaking its peptide bonds. The result is a looser, less compact structure.
Spot the potato. There are over 5,000 different varieties of potato all with different properties and good in different recipes! Look at the following.
© Food – a fact of life 2009 Functions of Colloidal Systems in Food Products Extension DRAFT ONLY.
Eggs Competency #4: I understand egg cookery and can demonstrate a variety of techniques FACS National Standard #8.5.2: Demonstrate a variety of cooking.
EGGS!!! An “Eggstroidinary” Powerpoint. Nutrient Content Good source of complete protein All essential amino acids Thiamin, Riboflavin, iron, phosphorous.
1 Eggs. 2 Air Cell Yolk Albumen “white” Chalaza Shell Shell Membrane.
O BJECTIVE : R EVIEW THE NUTRITION, STRUCTURE, SELECTION, STORAGE, SCIENCE AND TIPS FOR THE COOKING OF EGGS. Warm-up: Copy objective. Today’s topic: Eggs.
How To Make Deviled Eggs By: Diamond Henry Materials Stove Pot Bowl Egg Platter Knife 3 Spoons Mixing Spoon Gloves.
Types of Fillings and Decoration Techniques Taken from the book “Practical Cookery”
Chapter 18 Eggs Part 3 The Preparation of Food Revere.
EGG AND CHEESE UNIT. EGGS: 1. Eggs are rich in which main nutrient? protein.
The Functions of Eggs. Emulsifiers Emulsiona mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water Emulsiona mixture.
Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion.
EGGS THE INCREDIBLE EDIBLE EGG. WHY STUDY EGGS??? They are inexpensive source of good nutrition. They are inexpensive source of good nutrition. Quick.
Teacher’s notes included in the Notes Page. Flash activity. These activities are not editable. Useful websites for further information. Icons key: For.
Meal Planning Three-course meal 2 Three-course meal consists of three courses. is served as the main meal of a day. Three-course meal A three-course.
Chapter 18: EGGS Food and Fitness Mrs. Karen Swope Columbian High School Food and Fitness Mrs. Karen Swope Columbian High School.
La Castanyada The typical festival of Catalonia. What is “La Castanyada”? The Castanyada is a typical festival in Catalonia, and it is celebrated at the.
O BJECTIVE : R ESEARCH THE NUTRITION, STRUCTURE, SELECTION, STORAGE, SCIENCE AND TIPS FOR THE COOKING OF EGGS.
The Incredible Edible Egg What do you know about eggs?
Eggs © PDST Home Economics. EGGS ARE……. A cheap protein food Versatile Cooked quickly Suitable for all ages.
SAUCES A sauce is a liquid which has been thickened by any of the following: A roux- equal quantities of fat and flour, cooked. Corn flour- blended to.
CLICK HERE TO START TO LEARN ABOUT THE HEN!!! ( CLICK ON “THE HEN—CHAPTER 2” & CHAPTER 4 HISTORY) One egg is equal to 1 ounce of lean cooked meat in.
© Boardworks Ltd of 16 Food Types and Properties For more detailed instructions, see the Getting Started presentation. This icon indicates the slide.
Recipe of my mom` s salad! Guseinova Shirin. Red riding hood Ingredients: 1).2 potatoes 2).2 eggs 3).3 carrots 4).1 onion 5). Some walnut 6). Some mayonnaise.
FESTIVE TABLE. Finish the sentence IF I WERE A FOOD, I WOULD BE…
An American Thanksgiving. Facts about Thanksgiving Always celebrated on the last Thursday of November Began in 1863 Celebrated to give thanks to God for.
The Structure of Eggs The hard shell is porous and lined with membranes. A pocket of air, known as the air cell, lies between these membranes at the wide,
Pies, Pies, Pies! Foods2 ACHS. Pies A pie is a flaky crust filled with either a sweet or savory mixture. Sweet Pies - contain fruit, custard, or cream.
From Hen to Home. Farm How many eggs does a chicken lay each day? 1.
The Incredible Edible Egg! TM. What’s Inside? Inside the egg: What is it made of? 1. The Shell the shell is the hard outer covering of egg made mostly.
CAKES Are easy to make –Accurately measuring ingredients is essential for good results. Cake recipes sometimes call for cake flour,which is low in gluten.
It is a traditional Dutch apple pie. It has a long tradition in the Dutch cuisine. Already in the first printed cookbook notabel boecxken of cokeryen.
Eggs. Nutrients in eggs The proteins that are present in the eggs are called ovalbumin, mucin,vitellin. It is a HBV protein and helps to growth, repair,
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