3.2 Functions of Eggs in Foods 🍳 Flashcards
▪ found in egg yolks, is a natural
emulsifying agent, wherein one end of
the molecule attracts water and the other end is drawn to fat
lecithin
▪ used to thicken and stabilize foods
▪ salad dressings, hollandaise and
bearnaise sauces, mayonnaise, ice
cream, cream puffs, and certain cakes
Emulsifying
▪ due to the high protein content of
eggs
▪ fish, chicken, vegetables, and other foods are often dipped in beaten egg and rolled in breading, batter, flour, or cereal
Binding
▪ heat coagulates the eggs’ protein,
which then acts as an __________, binding the other ingredients to the surfaces of the cooked
material
adhesive
▪ used to aerate and leaven a number of food products (e.g., puffy omelets, souffles, angel food cake, sponge cake, and meringues)
Foaming
▪ fresh eggs are best use for foaming
since they have thick egg whites, which contribute to a stable foam
True
▪ The ________ stage consists of very large air bubbles, but as the foam
thickens, smaller, finer bubbles begin to appear.
foamy
▪ When the egg whites are half whipped and beginning to hold their
shape, the beating speed should be ___________ to medium or fast.
increased
▪ The egg-white foam forms soft, shiny peaks that droop over without holding their shape and the whipped foam slides around the bowl.
True
▪ Whipping is complete at the ______ peak stage when the peak tips fall over slightly but keep their shape and the whipped foam sticks to the side of the bowl.
stiff
▪ Perfectly beaten egg whites will pass the __________ bowl test: they will cling to the inside of a bowl turned upside down.
inverted
▪ The ________ films surrounding the air cells rupture
protein
▪ It is important to beat egg whites to the correct stage, because both over- and under beaten foams will eventually
__________ and _________ into liquid pools at the bottom of the bowl.
collapse and separate
▪ The bowl, beater, and eggs should be at ________ temperature.
room
▪ The __________ surface tension of room-temperature egg whites allows them to whip more easily and to a larger volume
than cold eggs.
decreased
▪ Leaving eggs out for more than ____________ risks Salmonella growth
30 minutes
▪ ________ bowls should be avoided, because their porous surface may harbor a thin film of grease from previous usage, which
could interfere with foam formation.
Plastic
▪ Even the smallest amount of _______ will interfere significantly with an egg white’s ability to foam.
fat
▪ stabilizes egg-white foam, but
also inhibits the mechanical coagulation of proteins
sugar
▪ it is best to add sugar near the
__________ of whipping time or volume
may be compromised
end
▪ increases the foam volume up to 40%, but decreases its stability
fluid
▪ decreases the stability and volume of egg-white foam
salt
▪ whole eggs have a ________ pH,
but egg whites tend to be alkaline (pH 8.4)
neutral
▪ whip more easily into a stable
foam when their pH is lowered slightly
acid
▪ addition of lemon juice or cream of
tartar ___________ the pH of egg whites, causing egg proteins to become unstable and more likely to denature and whip into a foam
decreases
▪ adding too much acid results in
__________ foam formation and a much less stable foam
delayed
▪ 1 tsp cream of tartar per cup of egg
white
True
▪ 1/8 tsp of lemon juice or vinegar
True
▪ eggs are often used in the
preparation of frozen desserts such
as ice cream, because they ___________ with the formation of ice
crystals
interfere
▪ used to block the formation of
_________ sugar crystals in candies to
create a smoother, more velvety
texture
large
▪ egg whites are used to _________
liquids by dissolving egg proteins in
cold liquid, which is then heated
clarify
▪ causes the proteins to solidify, to
attract other particles that may be
__________ the liquid, and to rise with
them to the surface for removal
clouding
▪ an egg’s yolk contributes a ____________ color to yellow cakes, cookies, pastries, and even rolls, breads, and egg-containing
noodles
golden brown
