ABSTRACT
To identify characteristics indicative of egg quality and relate these to use of eggs in food preparation To observe the time-temperature relationships that occur during the coagulation of egg proteins To know and apply temperature standards for safe handling of cooked egg products To describe the effect of manipulation, especially stirring and rate of heating on the coagulation
temperature of egg mixtures To describe the effect of ingredients and their proportions on the coagulation of egg mixtures To demonstrate preparation of an egg white foam To delineate factors that affect both foam volume and stability To relate egg characteristics to uses of eggs in food preparation To apply principles of the combination of starch and egg cookery in food preparation To appraise the nutritive, sanitary, and economic dimensions of eggs and egg substitutes
Appendices G-I, G-II; M
Coagulation Curdling Intrabonding Interbonding
Syneresis Weeping Sol Gel Egg substitutes
Foam, foamy Soft peak Stiff peak Dry peak
Salmonella
Whip Beat Fold Poach Fry
1. Place eggs of various freshness (age) in a bowl of water. 2. Note which eggs float and which sink. 3. Carefully open each egg and place each in a saucer. Observe characteristics of the white and yolk. 4. Record observations and summarize conclusions.
