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Eggs[2]
 

Eggs[2]

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    Eggs[2] Eggs[2] Presentation Transcript

    • Eggs
      • Understand the structure and nutrition of eggs
      • Recognise the variety of dishes and functions eggs have in food products
      • Become fully aware of the different conditions eggs can be produced in
    • What do we know about eggs now?
      • Write down a question that you would like to know the answer to surrounding eggs.
      • Try to make your question ‘fat’
      • How …..
      • What would happen if..
      • Can I Explain how / what …
      • What can I notice…
    • Eggs past their use by date float in water
    • Storage & safety of eggs
      • Look for the British Lion mark on the egg shell and egg box - it shows that the eggs have been produced to the highest standards of food safety
      • The elderly or very young should avoid raw egg
      • Buy eggs from a reputable retailer where they have been transported and stored at the correct temperature (below 20°C)
      • Keep eggs refrigerated after purchase
      • Store eggs in their box and, as eggs are porous, away from strong-smelling foods
    • Nutrition of eggs
      • High in protein (HBV)
      • High in vitamin A and D
      • Generally low in fat (the yolk is higher in fat).
    • Functions of eggs
      • Cheap, widely available, useful in many different dishes.
      • Coagulation
      • Coating
      • Emulsifying
      • Foaming
      • Glazing
      See worksheet!
    • Battery Hens Cages Cramped conditions No movement Weak hens
    • Barn hens No Cages Cramped conditions Little movement
    • Free Range No Cages Room to roam and scratch outside Stimulation and activities Daylight More expensive