1. DIFFERENTIATION IN ACTION: ‘MILK, CHEESE AND EGGS’ POWERPOINT
SAMPLES FOR HOME ECONOMICS
‘MILK, CHEESE AND EGGS’ POWERPOINT

2. Average composition of eggs
Protein
Fat
Carbohydrate
Vitamins
Minerals
Water
13%
12% 0%
A, D, B
1% (calcium, phosphorus, iron)
73%

3. Nutritive value Protein: Good source of protein.
Fat: Saturated fat in yolk, easily digested.
Carbohydrates: None present.
Vitamins: A, D and B.
Minerals: Calcium, phosphorus and iron.
Water: High proportion of water.

4. Value of eggs in the diet
Eggs are a very good source of protein, iron and calcium.
Eggs are cheap.
They are easy to digest.
Eggs have many uses.

5. Uses Cooked on their own Savoury dishes Binding Baking Glazing
Sandwiches
Emulsions
Coating
Desserts
Garnish

6. Uses Cooked on their own, e.g. Scrambled, Boiled.
Savoury dishes e.g. Quiche, Omelette
Glazing e.g. Top of Scones
Binding e.g Burgers, Fish Cakes
Sandwiches e.g. Cheese, Ham and Cheese Toasty
Baking e.g. Queen Cakes, Sponge
Coating e.g. Fish
Desserts e.g. Custard, Pancakes
Garnish e.g. Salad

7. Check the size – small, medium or large. Check the date stamp.
Buying eggs
Check the size – small, medium or large.
Check the date stamp.
Make sure they are not cracked.
Look for the Quality Assurance logo.

8. Learning check
1. Name the vitamins and minerals found in eggs and give a function for each. 2. Why are eggs useful in the diet? 3. Give examples of some sweet and savoury egg dishes. 4. What points should you check for when buying eggs?

9. Structure of eggs
Air space
Shell
White
Yolk

10. Stale eggs There is an air space at the top of an egg.
The shell is porous.
As eggs get stale, water evaporates and air space gets bigger.
Stale eggs float.
Fresh eggs sink.

11. Store eggs with the pointed end down.
Storing eggs
Check the date.
Put in fridge.
Store eggs with the pointed end down.
Store eggs away from strong-smelling foods.

12. Effects of cooking on eggs
Protein thickens.
Overcooking or frying makes eggs harder to digest.
Eggs may curdle at high temperatures.

13. Separate eggs carefully (no yolk).
Whisking egg whites
Use fresh eggs.
Separate eggs carefully (no yolk).
Use a very clean bowl and whisk (no fat).

14. There is a slight risk of Salmonella bacteria being present
Food poisoning
There is a slight risk of Salmonella bacteria being present
Certain people should avoid eating raw eggs:
Pregnant women
Children
Elderly people

15. A mixture of flour, eggs and milk Raising agent used is air
Batters
A mixture of flour, eggs and milk
Raising agent used is air
Thin batters are used for pancakes.

16. A mixture of eggs and milk. Cook gently to stop lumping.
Custards
A mixture of eggs and milk.
Cook gently to stop lumping.
The egg thickens the milk.
Custards are used for sweet and savoury dishes.

17. Learning check
1. How do you test eggs for freshness? 2. How should eggs be stored? 3. What is meant by curdling? How can it be avoided? 4. What effect does cooking have on eggs?