GCSE+FT+Unit+1+Lesson+7+Primary+Foods+Eggs

toc =Unit 1 Lesson 7 Primary Foods - Eggs=

The focus of this lesson is to investigate the various forms, the use and functional properties for each of the following:
 * Fresh egg
 * Pasteurised Egg
 * Liquid Egg
 * Dried Egg
 * Frozen egg

You also need to investigate the nutritional value of eggs.


 * Look at the Presentation below which summarises all the information you need to know about eggs.**

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TASKS
1. In your own words produce a summary of the **use** and **functional properties** of **fresh, liquid, dried** and **frozen** egg. 2. Explain the importance of pasteurising egg products and fresh eggs. 3. State the nutritional value of eggs in terms of energy kCal content and vitamin and mineral content (see slide 30). 4. Define the term coagulation. 5. Briefly define each of the terms on slide 13, give examples to help your definitions. (The slides following no 13 help explain each function/property).

Homework
1. Complete the above 2. Read slides 34 & 35 in readiness for the practical next lesson 3. Bring $5 for a container next week to make a Quiche

Click on the link below to find out more about eggs.