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15 Cards in this Set
- Front
- Back
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Positive Qualities of Eggs |
* Contain hbv protein * Economical * Easily available * Easily digested as fat is present in emulsified form * A good source of most vitamins and minerals |
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Egg shell |
* Made of calcium carbonate * Brittle and porous * Its porous nature allows the chick to get oxygen
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Semipermeable membrane |
* Made of keratin * Seperates whites from shell |
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Semi permeable vitelline membrane |
* Made of keratine * Seperate the whites from the yolk |
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Egg whites |
* Contains riboflavin sulphur and vit b2 * Fresh eggs have a thick white and a thin white |
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Egg yolk |
* Contains water protein fat calcium phosphorus sulphur vit A vit d and vit b complex
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Chalaza |
* Chord like * Keeps the egg yolk suspended in the middle of the egg |
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Cuticle |
* Transparent coating * Protects shell
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Air space |
* Supplies the developing chick with oxygen |
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How are eggs used in food preparation? |
* Thickening : used to thicken soups custards and sauces as the egg proteins coagulate * Trap air : Used in cake making and the lightening of mousses and souffles as it trap air due to the ability of the ovalbumin to stretch *Emulsifying : Used in cake making and in mayonaisse making as the yolk contains lecithin which is an emulsifier and enables oil and water to mix without separating * Binding: Used in meatloaves and croquettes to bind the ingredients together as the egg coagulates when heated and holds the ingredients together * Coating: Used in fried food as a protective layer which prevents the food from overcooking * Glazing :Brushed over pastries and bread to produce a golden brown shiny glaze during baking * Garnishing: Used to garnish salads * Enriching: Used in sauces,milk, puddings and soup to add nutrition in the form of protein |
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Egg Freshness Test |
1. Submerge the egg in water 2. If the egg sinks it is fresh , if it remains suspended it is moderatelt stale and if it floats it is stale |
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Importance of eggs in the diet |
* Good source of Hbv * Easily digested by most people |
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The effect of heat on eggs |
* Egg white becomes solid and opaque * Egg yolk becomes dry and hard |
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Storage and care of eggs |
Store in fridge away from strong smelling foods Do not wash as this destroys the protective cuticle |
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Changes in an egg as it ages |
The yolk membrane weakens and the yolk becomes more vulnerable to bacterial attack |
