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Creative Cooking 2 Functions of Eggs
Emulsifier An ingredient that keeps oil droplets suspended in a water- based liquid to form a permanent emulsion mayonnaise
Hollandaise sauce on Eggs Benedict uses egg as an emulsifier to hold sauce together
Foam Result of air beaten into egg whites Souffle, meringues
Meringues of all types are foams
Thickener Ingredient added to some cooked foods that causes them to thicken Cooked Puddings (not instant)
More thickeners: Baked custard Baked lemon pudding
Binding Agent An ingredient used to hold foods together meatloaf
Binding agent – brunch egg torte, holding together cheese, ham and potatoes
Interfering Agent An ingredient that inhibits a reaction that would otherwise take place Prevents ice crystals from forming Ice Cream, Sherbet
Structure Agent Gives stability to baked products
Choux pastry had a strong egg flavor, used eggs to form the structure as well as gave moisture to leaven the pastry
Nutrient Additive An ingredient that increases the nutritional value of a product
Flavoring Additive Ingredient used to flavor Egg nog, egg bagels, egg noodles
Coloring agent Ingredient that adds appeal and color to a product Yellow bundt cake
Sometimes there are multiple functions in the same recipe In these recipes eggs, not only thicken, but have strong egg flavor & color
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.
In cooking, eggs are "the cement that holds the castle of cuisine together."
An emulsion is a mixture that forms when you combine liquids that do not ordinarily mix To keep the liquids from separating you need an emulsifying.
Eggs. Egg Nutrition Eggs contain protein. Egg whites are called: albumin (100% protein) Eggs contain protein. Egg whites are called: albumin (100% protein)
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.
The Functions of Eggs. Emulsifiers Emulsiona mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water Emulsiona mixture.
Chapter 18 Eggs Part 3 The Preparation of Food Revere.
Eggs Chapter 18. Terms to Know Candling Emulsion Coagulum Omelet Soufflé Meringue Weeping Beading Custard.
Eggs. Most versatile and common ingredients in the kitchen.
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.
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.
Objectives: List factors affecting the selection of eggs. Describe the principles and methods for cooking eggs. Cook eggs correctly for breakfast menus.
1 Eggs. 2 Air Cell Yolk Albumen “white” Chalaza Shell Shell Membrane.
Eggs! Chapter 16. Draw and label the parts of the egg in your notes. Air Cell Shell Membrane Yolk White Chalazae.
Chapter 18: Eggs Nutrition and Food Science. Nutritional Value Eggs are in the meat and beans group One egg is equal to 1 ounce of lean, cooked meat.
MOST OF US EAT CHICKEN EGGS, BUT WHAT OTHER KINDS OF EGGS ARE OUT THERE?
Chapter 18: EGGS Food and Fitness Mrs. Karen Swope Columbian High School Food and Fitness Mrs. Karen Swope Columbian High School.
Eggs. Let’s look inside an egg
New seating chart Egg PPT with guided notes Egg stations Please listen when we go through the directions!
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.
Eggs Foods I Objective Eggs Structure Shell Function: to protect the vulnerable inside Hen’s breed determines color of shell Yolk Round yellow portion.
Eggs. Buying Eggs Grades Grade AA Grade A Grade B Grades are based on: Condition of the shell Clearness & thickness of the egg white Thickness of the.
Get Crackin’: Eggs! Anatomy Nutrition Science Functions Safety.
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,
Happy First day of Spring! Classwork for Friday, March 20.
Eggs. One of the most versatile & nutritious food sources One of the best sources of complete proteins Contain many vitamins & minerals Egg yolks.
+ Eggs. + Nutrition For one egg 75 calories 7 grams of high- quality protein, 5 grams of fat iron, vitamins, minerals, and carotenoids.
The Incredible Edible Egg!. EGG TRIVIA A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. Eggs age more.
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.
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.
Cooking with Dairy and Eggs. Cooking Principles of Dairy.
Arnold’s Food Chemistry Lesson 2: Emulsions, Gels, & Foams (Science in Everyday Life)
TRUE or FALSE? Sugar increases the stability of an egg white foam.
Culinary Arts I Day #23 Day #23. Structure of egg With your kitchen groups, using a book on page 491, work together first to complete “Activity 2” – Parts.
Egg Notes Chapter 33. I.The Basics of Eggs A.Eggs are one of the nature’s most versatile, nutritious and economical foods. B.Anatomy of an egg 1. air.
Obj Important Facts About Eggs. Parts of an Egg Shell: needs to be free of cracks or bacteria can get into the egg Albumen: white part of the egg.
Eggs (your notes should focus on underlined information)
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.
Cake Notes Goodston Productions. Types Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are.
Pies, Cakes, & Cookies. Pastry Desserts Pies, Tarts, and Turnovers All prepared with… Pastry dough: TONS OF USES Ingredients in pastry dough… Flour- Use.
Teacher’s notes included in the Notes Page. Flash activity. These activities are not editable. Useful websites for further information. Icons key: For.
EGG AND CHEESE UNIT. EGGS: 1. Eggs are rich in which main nutrient? protein.
Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions.
© Boardworks Ltd of 16 Food Types and Properties For more detailed instructions, see the Getting Started presentation. This icon indicates the slide.
EGGS!!! An “Eggstroidinary” Powerpoint. Nutrient Content Good source of complete protein All essential amino acids Thiamin, Riboflavin, iron, phosphorous.
EGGS! THE ALMOST “PERFECT” FOOD!. Parts of an Egg… Chalaza (holds yolk in place) Bloom (invisible—on outside of shell—keeps out bacteria) Air pocket Germ.
PROTEIN BASED FOOD: EGGS & OTHER PROTEIN SOURCES Foods I: Fundamentals.
The Incredible Edible Egg!. Fast facts: High in protein (building blocks-amino acids) Low in calories (70-80 per egg) Nutrient dense Have a variety.
Pie and Cake Notes Chapter 46 & 47 Pies Pies- any dish consisting of a crust with a filling. Pastry should be tender and flaky. Filling should have a.
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