812222
Description
Mind Map by a stoddart, updated more than 1 year ago
|
Created by a stoddart
over 10 years ago
|
|
Eggs
- Culinary uses
- food- boiled/scrambled
garnish salads,glaze scones,
make stock clear,enrich rice
pudding ..see properties
- food- boiled/scrambled
garnish salads,glaze scones,
make stock clear,enrich rice
pudding ..see properties
- effects of cooking/heat
- overcooking=curdling
& green ring as iron
& sulphur react
- protein
coagulates
- white goes
transparent to
opaque
- bacteria
killed
- loss of vit B
- overcooking=curdling
& green ring as iron
& sulphur react
- Buying
- egg info
- farming method, country of origin, farm & county Id, Best before
date
- farming method, country of origin, farm & county Id, Best before
date
- carton info
- packer, Quality A (best) to C, weight - L/M/S, storage,
no.eggs
- packer, Quality A (best) to C, weight - L/M/S, storage,
no.eggs
- options- free
range/battery/organic/large/medium/small
- check -no cracks, date, quality, size, if QA logo
- egg quality assurance scheme
hens salmonella free , traceable,
approved by bord bia, eggs have QA
logo
- egg quality assurance scheme
hens salmonella free , traceable,
approved by bord bia, eggs have QA
logo
- egg info
- Storage
- Fridge, pointed end down,
away from strong smells, at
room temp. before use,
whites in container,yolks in
water
- Fridge, pointed end down,
away from strong smells, at
room temp. before use,
whites in container,yolks in
water
- Testing for freshness-
water bowl -sink =fresh
- properties
- 1. coagualation
- white coagualates@ 60, yolk @-65 ;
protein denatures;
overcooking=curdling; food
application=- thicken custard, bind
burgers, coat fish with breadcrumbs
- white coagualates@ 60, yolk @-65 ;
protein denatures;
overcooking=curdling; food
application=- thicken custard, bind
burgers, coat fish with breadcrumbs
- 2.
emulsification
- emulsifier lecithin in yolk keeps oil &
viinegar (water) together e..g
mayonnaise
- emulsifier lecithin in yolk keeps oil &
viinegar (water) together e..g
mayonnaise
- 3. Aeration
- whicksin traps air bubbles; heat -=coagulation
around bubbles; heat sets; application-white
-meringue
- whicksin traps air bubbles; heat -=coagulation
around bubbles; heat sets; application-white
-meringue
- 1. coagualation
- nutritive value & compostion
- calcium, iron,
phosphorous
- 13% HBV protein- white
=albumin,globulin;yolk =livetin, vitelin
yolk
- No carbs
- 74% water
- 12% saturated fat in yolk in fine
emulsion due to lecithin;cholesterol
- B2,B12 in white, ADEK in yolk
E.
- calcium, iron,
phosphorous
- dietetic value
- HBV protein for growth in children. easily digested for
elderly, reduce if CHD as saturated fat & choleserol,
variety of uses, cheap, serve with carbs/vit c
- HBV protein for growth in children. easily digested for
elderly, reduce if CHD as saturated fat & choleserol,
variety of uses, cheap, serve with carbs/vit c
- structure
Media attachments
Want to create your own Mind Maps for free with GoConqr? Learn more.