Home Economics - Eggs

List seven uses for eggs in cookery

1. As part of a main course eg. quiche

2. On their own eg. boiled

3. Holding air eg. meringue

4. Thickening eg. custard

5. Binding eg. burgers

6. Glazing eg. scones

7. Coating eg. fish in breadcrumbs
Outline the nutritive value of eggs

1. Good source of protein for growth and repair

2. Has no carbohydrate so it should be served with carbohydrate rich foods eg. brown bread

3. Has unsaturated fat which is good for people with heart disease

4. Good source of calcium for healthy bones and teeth

5. Good source of iron for healthy blood and to preven anaemia

6. Has no Vitamin C so it should be served with foods that have Vitamin C eg. salad
List five items of information you would find on an egg box

1. Name of the producer

2. Class

3. Size

4. Country of origin

5. Best before date
State the part labelled 1 on the diagram of the egg

Membrane
State the part labelled 2 on the diagram of the egg

Yolk
State the part labelled 3 on the diagram of the egg

Shell
State the part labelled 4 on the diagram of the egg

White
State the part labelled 5 on the diagram of the egg

Chalaza
State the part labelled 6 on the diagram of the egg

Air space
List two guidelines for storing eggs

1. In the fridge pointed end down

2. Store away from strong smelling foods
How does cooking affect eggs?

1.Protein coagulates

2. They can curdle if overcooked

3. It becomes harder to digest

Author

mshowley

213734

Card Set

Home Economics - Eggs

Description

Home Economics

Updated

2013-04-18T16:41:40Z

Show Answers