LECITIN IS A COMPONENT OF ..........THAT IS RESPONSIBLE FOR ..........

WHEN MAKING........

A SMALL AIR SPACE IS TO A FRESH EGG AS A COLD SAUCE IS TO

In brine a fresh egg will remain ........ when testing for freshness

i prevent ice crystals from being formed in ice cream, what am I ?

I coagulate and hold meat loaf & meatball together, what am I ?

My coagulating properties makes quiche, custards and puddings more solid, what am I ?

Protein and water are mostly present in the ?

I act as an anchor to support the yolk, what am I ?

EGGS ARE VERSITILE

LECITHIN IS AN EMULSIFER

All of the following are true statements EXCEPT

I operate by giving shape to baked goods, what am I ?

Mayonnaise is an emulsion

I add an attractive appearance to baked goods such as pastry, cakes and muffins, what am I ?

I add food value to products such as quiche and omelets, what am I ?

MERANGUE, SPONGE CAKE, ANGEL FOOD CAKE & JELLY ROLLS ARE PRODUCTS MADE FROM EGG WHITE'S ABILITY TO HOLD AIR

Eggs can be tested for freshness by using a solution of

THE BEST POSITION FOR STORING EGGS IS WITH THE...

THE AIR SPACE / SACK IS AT THE

what is the knife pointing at ?

describe the egg in the middle

The fat is present in the

Fresh eggs are heavy