Web & Social Media Analytics Previous Year Question Paper.pdf
Eggs
1. 4 Eggs a) The physical structure and factors affecting quality. b) Nature of egg proteins. c) Processing of eggs to make: frozen whole egg dried egg
2.
3. A What category of macronutrient do eggs primarily come under? Protein
21. Functions Choux Pastry To give a smooth, glossy finish (enriching) Sauces 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 – egg yolk contains lecithin Meringues – light mixture Cake - aeration Holds air when whisked – ovalbumin can stretch Cakes Adds colour and flavour Example Function
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