2 thoughts on “Eggs 🍳”

1. 1. they are an excellent source of protein , they have little prep time , you can make a wide variety of dishes with an egg e.g scrambled egg , omelette , quiche.
   2.carbohydrates and vitamin C
   3(A).a glass of orange juice,
   with scrambled egg and toast and with a hand full of fruit.
   3(B).Orange juice=The fruit and vegetable group
   Eggs=The meat group
   Toast=The carbohydrates group
   4.1=air space
   2= membrane
   3=shell
   4=yolk
   5=egg white
   5.cupcakes&omelette
   6.Binding =Eggs can be used to bind ingredients together as they are coagulated when cooked.E.g Hamburgers, Patties, Omelettes ,Quenelles

   Clarifying =Beaten egg whites are added to remove impurities and produce a clear finish E.g
   Stocks
   Consommé Soups
   Aspic

   Coating= Coating batters use whole eggs and breadcrumbs to provide a coating or protection for the food item prior to cooking. E.g Fried or deep fried foods, such as fish, meats, chicken and vegetables

   Enriching =Whole eggs add flavour and nutritional value.E.g Cakes, Puddings ,Pasta, Egg-nog drinks

   Emulsion= Whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar.E.g Hollandaise ,Mayonnaise

   7(A).When your buying eggs look for the grade and size
   7(B).when storing eggs they should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.

   8.size, class , BB date , where there come from , nutrition information ,how many it contains

   9. free range eggs means the chickens are aloud run around fields and are not barn feed or kept in a cage.

   10.Pregant women and small children because it very dangerous for food positioning and salmonella

   Reply

2. Q1:eggs should be included in the diet as they have high biological value protein in theme.
   Q2:carbhoydrates and vitamin C are not present in eggs.
   Q3: A: scrambelled egg with brown toast.
   B:brown bred for the cereal/poato group.
   Q4:air space
   membrain
   shell
   yolk
   egg white
   Q5: sweet dish:marreinges
   savoury dish: omellete
   Q6:Binding =Eggs can be used to bind ingredients together as they are coagulated when cooked.
   Q7:when bying eggs look for the grtade and size.
   when storying eggs make sure to kepp in a clean, coll dry place .
   Q8:best before date, quantity, size,class,where they come from.
   Q9:free range eggs means eggs are aloud run around and are not caged.
   Q10:pregeant women and small children.

   Reply