logging in or signing up eggs nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 2093 Category: Education License: All Rights Reserved Like it (3) Dislike it (0) Added: March 18, 2009 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... By: clarkc (8 month(s) ago) please allow me to download...thank you! Saving..... Post Reply Close Saving..... Edit Comment Close By: 12gulshan (14 month(s) ago) i want ppt of eggs ..so kindly please allow me 2 download this ppt Saving..... Post Reply Close Saving..... Edit Comment Close By: gloriabagnol (21 month(s) ago) please allow me to download a copy. this will be very useful. excellent job. tnx a lot! Saving..... Post Reply Close Saving..... Edit Comment Close By: bonophool (35 month(s) ago) its simply excellent Saving..... Post Reply Close Saving..... Edit Comment Close By: classes (39 month(s) ago) Hi, Your work is absolutely fantastic. Now featured on http://slides.ning.com/ I invite you to the Online Classes channel - http://www.authorstream.com/channels/classes/Online-Classes/ on authorSTREAM to contribute your presentations. Best, Jagdeep Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Slide1: EGGS LAB EGGS: EGGS EGGS COMPOSITIONEGGS PURCHASING: EGGS PURCHASING Candling Determine Egg Quality Based On Observing Eggs Against A Light EGGS FUNCTIONS: EGGS FUNCTIONS Food Preparation Emulsify Egg Yolk Lecithin Thicken & Stabilize Salad Dressings Sauces Mayonnaise Binding High Protein Content Foods Dipped in Egg White Before Battered Binder in Meatloaf Meatballs Lasagna EGGS FUNCTIONS: EGGS FUNCTIONS Foaming 6-8 X Original Volume Aerate & Leaven Puffy Omelets Soufflés Angel Food Cake Sponge Cake Meringues Fresh Eggs Thick Egg Whites Dry Egg Whites Provide Consistent Results EGGS FUNCTIONS: EGGS FUNCTIONS Interfering Interfere w/ Formation of Ice Crystals or Large Sugar Crystals Clarifying Egg White Protein Attracts Particles Makes Product Clear & Pure EGGS FUNCTIONS: EGGS FUNCTIONS Factors Affecting Foaming Beating Technique Start Slow Gradually Increasing Speed Testing for Doneness Observe Peak Formation Avoid Overwhipping Prevent Collapse & Separation of Foam Temperature Bowl Beaters Eggs Room Temperature EGGS FUNCTIONS: EGGS FUNCTIONSEGGS FUNCTIONS: EGGS FUNCTIONS Factors Affecting Foaming Bowl Deep Bowl Rounded Bottom Sloping Sides Avoid Plastic Bowls Separation of Eggs Egg Yolk Contains Fat Interferes w/ Foam Egg Separators Figure 11-9 Careful Separation of Egg White from Yolk Imperative Do Not Pass Egg Back & Forth Between Two Shell Halves EGGS FUNCTIONS: EGGS FUNCTIONS Factors Affecting Foaming Sugar Stabilizes Foam Inhibits Mechanical Coagulation Fluid Increase Volume Decrease Stability Salt Decreases Stability & Volume Rarely Added Acid Egg Whites Alkaline Lower pH More Stable Foam Hard-cooked eggs: Hard-cooked eggs As an egg ages:: As an egg ages: Air sac increases Yolk membrane weakens Egg white thins pH of white increases You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
eggs nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 2093 Category: Education License: All Rights Reserved Like it (3) Dislike it (0) Added: March 18, 2009 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... By: clarkc (8 month(s) ago) please allow me to download...thank you! Saving..... Post Reply Close Saving..... Edit Comment Close By: 12gulshan (14 month(s) ago) i want ppt of eggs ..so kindly please allow me 2 download this ppt Saving..... Post Reply Close Saving..... Edit Comment Close By: gloriabagnol (21 month(s) ago) please allow me to download a copy. this will be very useful. excellent job. tnx a lot! Saving..... Post Reply Close Saving..... Edit Comment Close By: bonophool (35 month(s) ago) its simply excellent Saving..... Post Reply Close Saving..... Edit Comment Close By: classes (39 month(s) ago) Hi, Your work is absolutely fantastic. Now featured on http://slides.ning.com/ I invite you to the Online Classes channel - http://www.authorstream.com/channels/classes/Online-Classes/ on authorSTREAM to contribute your presentations. Best, Jagdeep Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Slide1: EGGS LAB EGGS: EGGS EGGS COMPOSITIONEGGS PURCHASING: EGGS PURCHASING Candling Determine Egg Quality Based On Observing Eggs Against A Light EGGS FUNCTIONS: EGGS FUNCTIONS Food Preparation Emulsify Egg Yolk Lecithin Thicken & Stabilize Salad Dressings Sauces Mayonnaise Binding High Protein Content Foods Dipped in Egg White Before Battered Binder in Meatloaf Meatballs Lasagna EGGS FUNCTIONS: EGGS FUNCTIONS Foaming 6-8 X Original Volume Aerate & Leaven Puffy Omelets Soufflés Angel Food Cake Sponge Cake Meringues Fresh Eggs Thick Egg Whites Dry Egg Whites Provide Consistent Results EGGS FUNCTIONS: EGGS FUNCTIONS Interfering Interfere w/ Formation of Ice Crystals or Large Sugar Crystals Clarifying Egg White Protein Attracts Particles Makes Product Clear & Pure EGGS FUNCTIONS: EGGS FUNCTIONS Factors Affecting Foaming Beating Technique Start Slow Gradually Increasing Speed Testing for Doneness Observe Peak Formation Avoid Overwhipping Prevent Collapse & Separation of Foam Temperature Bowl Beaters Eggs Room Temperature EGGS FUNCTIONS: EGGS FUNCTIONSEGGS FUNCTIONS: EGGS FUNCTIONS Factors Affecting Foaming Bowl Deep Bowl Rounded Bottom Sloping Sides Avoid Plastic Bowls Separation of Eggs Egg Yolk Contains Fat Interferes w/ Foam Egg Separators Figure 11-9 Careful Separation of Egg White from Yolk Imperative Do Not Pass Egg Back & Forth Between Two Shell Halves EGGS FUNCTIONS: EGGS FUNCTIONS Factors Affecting Foaming Sugar Stabilizes Foam Inhibits Mechanical Coagulation Fluid Increase Volume Decrease Stability Salt Decreases Stability & Volume Rarely Added Acid Egg Whites Alkaline Lower pH More Stable Foam Hard-cooked eggs: Hard-cooked eggs As an egg ages:: As an egg ages: Air sac increases Yolk membrane weakens Egg white thins pH of white increases