FUNCTIONS OF EGG
Authored by Ramon Blanquera
Other
9th - 12th Grade
Used 92+ times
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12 questions
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1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Apple-Raisin Bread Pudding:
As the eggs coagulate it helps the bread pieces to stay together.
LEAVENING
COATING
BINDING
EMULSION
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Baked Italian Meatballs:
The egg proteins coagulate and help the meatball ingredients stick together in the ball shape.
LEAVENING
COATING
BINDING
THICKENER
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Deep Fried Chicken:
Since the egg white and yolk are thicker than water and other liquids, eggs help the flour and seasonings stick to the chicken.
LEAVENING
COATING
BINDING
THICKENER
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Coconut Shrimp:
Since the egg white and yolk are thicker than water and other liquids, eggs help the breadcrumbs and seasonings stick to shrimp.
LEAVENING
COATING
BINDING
EMULSION
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Easy Mayonnaise:
The main ingredients are water and oil and the lecithin in the yolk helps to keep them from separating.
LEAVENING
COATING
BINDING
EMULSION
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Angel Food Cake:
Egg whites are whipped which helps trap air allowing the cake to rise and be light and fluffy.
LEAVENING
COATING
BINDING
EMULSION
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Lemon Pound Cake:
Unlike the angel food cake the whole egg is added. The yolk prevents it from rising as much as the angel food cake.
LEAVENING
COATING
BINDING
EMULSION
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