Protein; eggs and organic
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Protein; eggs and organic

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GCSE food technology

GCSE food technology

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Protein; eggs and organic Presentation Transcript

  • 1.  
  • 2. UK consumption
    • In the UK, most people eat eggs which come from hens. It is also possible to eat eggs from geese, ducks and quails.
  • 3. Hen
  • 4. Goose on left
  • 5. Duck (similar size to hen)
  • 6. Quail (half size of hen)
  • 7. Structure of eggs
    • Eggs are made up of 3 parts:
    • Shell – the colour of the shell does not affect the nutritional value
    • Egg white – there are 2 types to the egg white, the thick and thin
    • Egg yolk – the colour of the yolk is related to what the hens are fed on. The yolk also contains lecithin which is an emulsifier. This is useful when combining ingredients which would normally separate, for instance when it is used in mayonnaise to prevent oil and water separating.
  • 8. Structure of eggs
    • The air space in the egg will get larger as the egg gets older. This is because the shell of the egg is porous (able to absorb fluids). A stale egg will float in a bowl of water.
    • They are particularly useful for setting, combining, aerating and thickening mixtures.
  • 9. Nutrients found in eggs
    • Eggs are a good source of protein and fat-soluble vitamins.
    • vitamin A, helps vision
    • vitamin D, regulates calcium and phosphorus in the diet
    • vitamin B3, helps convert food into fuel
    • vitamin B12, helps make red blood cells
    • They are also a high-risk food and must be stored and used correctly. They should be stored in the fridge 0-5oC. Eggs that are stamped with a lion mark come from hens which are salmonella free.
  • 10. What happens when eggs are heated?
    • The egg white begins to coagulate at 60oC. The egg white changes from an opaque colour to a white colour.
    • The egg yolk begins to coagulate at 70oC.
    • If eggs are heated too quickly the liquid from the egg separates out and the protein becomes too tough. It is sometimes seen when cooking scrambled eggs.
    • There is little effect on the nutritional value.
  • 11. Functions Choux Pastry To give a smooth, glossy finish Sauce Enriching/thickening Holding breadcrumbs on Coating/enrobing Pastry Glazing Quiche Coagulating/setting Beef burgers, fishcakes Binds ingredients together Mayonnaise Forms an emulsion when mixed with fat Meringues Holds air when whisked Cakes Adds colour and flavour Example Function
  • 12. Classification of eggs
    • Class A eggs…
    • Are clean
    • Are fresh
    • Have unbroken shells
    • Class B eggs…
    • Are removed from their shells and pasteurised.
    • The sizes range from very large to small.
    53g Small 53-62g Medium 63-73g Large More than 73g Very large Weight Size
  • 13. Choose the eggs that are right for you.
    • British: from hens born and reared on British farms
    • Barn reared: from hens raised in barns where they can exhibit their natural behaviours
    • Freedom food: from hens reared on British farms approved by freedom food to strict RSPCA standards
    • Free range: from hens free to roam outdoors in the daytime
    • Organic: from hens free to roam outdoors during daylight hours in an organic field and fed an organic diet supplemented by food they obtain naturally
  • 14. Activity
    • Eggs have many uses in food preparation. Produce a mind map to show how they can be used.
  • 15. Organic Food
    • What organic products can you purchase?
  • 16. What is organic?
    • 'Organic' – means not produced with chemical fertilizers or other artificial chemicals.
    • Organic food differs from conventionally produced food in the way it is grown, handled, and processed.
    • Organic food is produced without using pesticides, fertilizers, fungicides or herbicides.
    • Organic meat, poultry, eggs, and dairy products come from animals that are not given antibiotics or drugs.
    • Organic farmers use natural methods to grow food
    • Crop rotation, use natural pest control, use natural compost to fertilise
  • 17. How do we know it’s organic?
    • Organic foods are governed by a strict set of rules. You can tell if product is organic if the packaging displays any of the following symbols.
  • 18.
    • Exam style question…
    • This is from a recipe for potato
    • croquettes. What are the 2 functions of the
    • eggs in this recipe? (2 marks)
    200 g potatoes 25mls of milk 5 g butter a pinch of salt grated nutmeg one egg yolk 100 g flour 1 egg breadcrumbs
  • 19. Homework
    • Organic vs non-organic. Discuss.
    • Things to think about:
    • Cost implications to the consumer
    • Time for the farmer to produce-is it a longer process?
    • Taste, texture, aroma, appearance? Noticeable difference?
    • Who may chose organic products? Why?
    • Nutritional value-is there a difference?