We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byEvan Merrihew
Modified over 2 years ago
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
Functions of Eggs.
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.
Part 3 The Preparation of Food
Eggs Chapter 18.
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.
Chapter 17 EGGS Objectives:
1 Eggs. 2 Air Cell Yolk Albumen “white” Chalaza Shell Shell Membrane.
Eggs! Chapter 16.
Nutrition and Food Science
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!
© 2017 SlidePlayer.com Inc. All rights reserved.