USES OF EGGS IN CULINARY

Which of the following uses of egg in culinary that hold ingredients together as it cooks?

• Egg as Binder

• Egg as Coating

• Egg as Enricher

• Egg as Emulsifier

Which of the following uses of eggs in culinary that mixed with milk to make as egg wash that gives of a bronzed and glossy sheen when baked?

• Egg as binder

• Egg as coating

• Egg as Enricher

• Egg as Emulsifier

Which of the following uses of eggs in culinary that gives additional nutritional value to dishes?

• Egg as Binder

• Egg as Coating

• Egg as Enricher

• Egg as Emulsifier

Which of the following property of egg that have the ability to hold on to water and oil which usually does not mix?

• Egg as binder

• Egg as coating

• Egg as Enricher

• Egg as Emulsifier

Adding eggs to dishes does not only give color and appeal but also as additional source of protein.

• Egg as Garnish

• Egg as Thickener

• Egg as Leavening Agent

• Egg as Enricher

Adding beaten eggs to soup and stirring it will activate the coagulative property of egg to achieve thick consistency

• Egg as Thickener

• Egg as Leavening Agent

• Egg as Garnish

• Egg as Binder

In baking cakes and breads, incorporating air during whipping traps air bubbles which makes the foam double in size.

• Egg as Leavening Agent

• Egg as Thickener

• Egg as Garnish

• Egg as Coating

When a liquid freezes, ice crystals form. When eggs are added to a mixture, it helps prevent these crystals from forming

• Crystallization

• Dehydration

• Sugar

• coagulation

Mixing together two or more liquids that not usually mix such as oil and water by adding an additive. Such as hollandaise sauce

• Emulsification

• Aeration

• Binding

• Coating

Egg as an additive, the coagulation of eggs help bind ingredients together as it cooks. Mostly seen on beef patties, cakes, and pastries.

• Binding

• Emulsification

• Aeration

• Coagulation