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8 Cards in this Set
- Front
- Back
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Eggs contain these vitamins |
A, B, E, K, and B and high in Iron |
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Egg preparations |
Clarifying agent Binding agent Emulsifying agent Thickening agent Adhesive agent Glazing agent Table service |
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Whole egg coagulation temp |
156F |
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Egg white coagulation temp |
140-149 |
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Egg yolk coagulation temp |
144-158 |
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Custard coagulation temp |
175-185 |
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The yolk is kept centered by the |
Chalazae |
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Functions of eggs |
Nutrition Flavor Freezeability Humectancy Mouthfeel improvement Shelf life extension Tenderization Adhesive properties Browning Finish/gloss |
