eggs Flashcards
discuss the nutritive value and the contribution of eggs to the diet - protein
an excellent source of HBV protein
discuss the nutritive value and the contribution of eggs to the diet - fat
the yolk contains LDL cholesterol, the white is fat free
discuss the nutritive value and the contribution of eggs to the diet - carbohydrates
lack carbohydrates, for this reason, eggs are usually served with a carbohydrate rich foo e.g. bread
discuss the nutritive value and the contribution of eggs to the diet - vitamins
a good source of B group vitamins particularly B1(thiamine)
discuss the nutritive value and the contribution of eggs to the diet - minerals
a good source of calcium, phosphorus, zinc and sulfur
name and explain the properties of eggs and their related culinary uses - aeration
when eggs are wicked, protein chains unfold and air bubbles form. the protein chains entrap air, creating foam. whisking also creates an amount of heat that begins to se the egg albumin
-culinary application - meringues, sponges
name and explain the properties of eggs and their related culinary uses - coagulation
the eggs are heated, protein chains unfold, straighten and bond together around small pockets of water, causing coagulation. egg whites coagulate and change from translucent to opaque at 60C and egg yolks coagulate at 68C
-culinary application - cooking e.g. friend, billed and poached eggs
explain how quality is assured in egg production in order to minimise food safety risks(1)
Bord Bia Quality Assurance ensures eggs are produced and packed to the highest standards of food safety and traceability
explain how quality is assured in egg production in order to minimise food safety risks(2)
incoming stocks for egg laying must be certified free of salmonella
explain how quality is assured in egg production in order to minimise food safety risks(3)
Bord Bia SEAS can be used to verify Bord Bia certification status of egg producers
describe how eggs work as an emulsifier in food production. refer to one culinary application
lecithin is a natural emulsifier present in egg yolk. it can join to immiscible liquids, e.g. oil and water, as it has a hydrophilic head and a hydrophobic tail. the hydrophilic head attached to the water and the hydrophobic tail attaches to the oil, preventing them from separating. this creates a permanent emulsion
-culinary application - mayonnaise
evaluate the role of food labelling as a source of consumer information when buying eggs(1)
name and address of packer and seller
evaluate the role of food labelling as a source of consumer information when buying eggs(2)
number of eggs in the pack
evaluate the role of food labelling as a source of consumer information when buying eggs(3)
date of minimum durability e.g. best before date
contribution to the diet(1)
eggs are a versatile food suited to may different cooking methods and culinary uses e.g. baking, sauce, batters