Egg Functions Flashcards

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1
Q

coagulation

A

change of structure in protein
causes protein to set a mixture fully or partially

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2
Q

what is an example of coagulation

A

custard, omelet, pudding

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3
Q

aeration

A

when whipped eggs can hold air, making the mixture light and fluffy

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4
Q

what is an example of aeration?

A

Swiss roll

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5
Q

emulsification

A

enables oil and water to be mixed without separating (due to the lecithin found in the egg)

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6
Q

what is an example of emulsification?

A

salad dressing

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7
Q

enriching

A

nutrients have been put into a food product = more nutritious

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8
Q

what is an example of enriching?

A

chocolate mousse

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9
Q

binding

A

can bring ingredients together

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10
Q

what is an example of binding?

A

burger

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11
Q

coating

A

forms a protective layer on the outside which sets and holds food together

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12
Q

what is an example of coating?

A

chicken nuggets

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