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quiche filling
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∙ 11y ago
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What is coagulation of an egg?
what is blood coagulation?
What is the ingredients of used to facilitate coagulation of the egg white in the poached egg?
vinegar
What does coagulation mean in eggs?
Coagulation refers to the process of a liquid becoming a gel. While cooking an egg, this refers to the liquid egg white becoming a gel.
When an egg cooks the egg white changes from a transparent fluid to an opaque solid in a process know as?
It is called coagulation.
Does the temperature time and the addition of other ingredients affect egg coagulation?
Yes.
What is the function of an egg as an ingredient?
The functions of eggs are;-Coagulation (setting of the egg) , this makes them a good binding agent as they hold dry ingredients together. This means they can be used for Coating, Binding, and Thickening, in foods such as; quiche, egg custard etc-Emulsification. In foods that contain oil and water, such as mayonnaise, they do not mix well, and therefore an emulsifier is needed, which is the egg yolk.-Aeration, this is where the egg white stretches the protein and forms air bubbles, which leads into a foam. This foam traps air and therefore are good to use in 'light' foods such as; souffles, Swiss rolls, cakes, meringues and mousses.-Other uses- this includes Garnishing, and Glazing, (brushing onto the surface of a product before baking) often used in pastries and breads.
What is the humoral coagulation system?
The humoral coagulation system refers to the protein coagulation factor component.
What foods are not eaten by semi-vegetarians?
egg
Is an egg considered as go foods?
yes
Are a boiled egg and a banana fatty foods?
No.
What foods contain egg?
baked goods
What foods are good for memory?
milk and egg
