Year 13 Edexcel 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

3. A What category of macronutrient do eggs primarily come under? Protein

5. Blastodisc Ka-laze-i

11. Laying cages- battery farming

12. Barn eggs Barn farming

13. Free range

14. Organic

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