Eggs

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VCE Food and Technology
Eggs as a key food

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Eggs

  1. 1. 1 Eggs What came first? The chicken or the egg?
  2. 2. 2 Origin of Eggs  First fleet – variety of eggs  Eaten long before  Birds – Chickens – Quails – Emu – Duck
  3. 3. 3 Physical Properties ‘Ovoid’ in shape Yolk Albumen - egg whites Chalazae - Is located in the albumen Vitelline membrane - Surrounds the yolk. Shell. Shell Membrane Air Cell Eggs Structure Handout
  4. 4. 4 Internal Structure
  5. 5. 5 Fresh Eggs Float or sink? As the egg ages carbon dioxide and moisture passes out of the egg and is replaced with air. This air allows the egg to float. It should not be used. A very fresh egg lies on its side at the bottom of the water. A fresh egg stands up in the water.
  6. 6. 6 Storage Stored point down in fridge. Stored away from smell substance because shell is porus and will absorb odours. Carton important because moisture is absorbed.
  7. 7. 7 Foaming Whites What is egg foam? Important aspects of foaming eggs Cool temperature Have no traces of yolk Use clean dry utensils What will happen if we add salt or sugar Lets find out…
  8. 8. 8 Foaming Whites Experiment  What are the difference of the foam when the following is added: Salt Sugar Nothing Complete the table
  9. 9. 9 Applications of eggs Coating Binding Glaze Thicken Garnish Emulsify
  10. 10. 10 Nutritional Value Protein Also have fat soluble vitamin A D and E Water soluble B complex vitamins Mineral such as Calcium Phosphorus Potassium Magnesium Iron. It is interest to note that 75% of an egg is Water
  11. 11. 11 Our results Experiment Results Check out our foam Which one worked best? Why?
  12. 12. 12 Conclusion So what was first? The chicken or the egg? Perraton et al, 2000; Major & Reily, 2000; Farm Pride, 1998).

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