Eggs and other ingredients in Meringues

Description

GCSE Food Preparation and Nutrition Mind Map on Eggs and other ingredients in Meringues, created by Hajirah A on 03/10/2017.
Hajirah A
Mind Map by Hajirah A, updated more than 1 year ago
Hajirah A
Created by Hajirah A about 7 years ago
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Resource summary

Eggs and other ingredients in Meringues
  1. Ingredients
    1. Egg white
      1. Cornflour
        1. Stabiliser
        2. Sugar
          1. What doesn't allow the meringue to work?
            1. Fats and Oils
              1. Yolk
                1. Putting the sugar in all at once
                  1. Adds moisture
                2. Cream of Tartar
                  1. Stabiliser
                  2. Acid (Vinegar)
                    1. Stabiliser
                  3. Types of Meringue
                    1. Swiss
                      1. Beating egg whites and sugar together over a pan of hot water until the sugar has dissolved, then beating until the mixture reaches stiff peaks
                      2. Italian
                        1. Whisking a hot sugar syrup into beaten egg whites
                        2. French
                          1. Whisking sugar into beaten egg whites
                        3. Types of Eggs
                          1. Duck
                            1. Barn
                              1. Caged
                                1. Quail
                                  1. Chicken
                                    1. Goose
                                      1. Free Range
                                      2. Foam
                                        1. Aeration
                                          1. Making the mixture lighter in texture and consistency
                                          2. Volumising
                                            1. Increasing the volume or amount of space occupied by a substance
                                              1. Egg whites trap air when whisked/beaten and form a mass of bubbles (foam)
                                            2. Mechanical Agitation
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