Egg Functions Flashcards
1
Q
coagulation
A
change of structure in protein
causes protein to set a mixture fully or partially
2
Q
what is an example of coagulation
A
custard, omelet, pudding
3
Q
aeration
A
when whipped eggs can hold air, making the mixture light and fluffy
4
Q
what is an example of aeration?
A
Swiss roll
5
Q
emulsification
A
enables oil and water to be mixed without separating (due to the lecithin found in the egg)
6
Q
what is an example of emulsification?
A
salad dressing
7
Q
enriching
A
nutrients have been put into a food product = more nutritious
8
Q
what is an example of enriching?
A
chocolate mousse
9
Q
binding
A
can bring ingredients together
10
Q
what is an example of binding?
A
burger
11
Q
coating
A
forms a protective layer on the outside which sets and holds food together
12
Q
what is an example of coating?
A
chicken nuggets
