Food tech EOY revision

• Name the structural parts of an egg.

  The shell, egg whites and the yolk.
• Describe the scientific changes when an egg is cooked.

  The yolk and egg whites coagulate (thicken), which begins at 65 degrees, ending at 70 degrees. The protein chains denature due to the heat, converting the egg into a solid form which cannot be reversed.
• Nutritional content of an egg.

  Phosphorus, calcium, potassium. There’s also trace amounts of iron, magnesium and zinc. The whites of the egg contains protein.
• Examples of products made from eggs.

  Omelette, mayonnaise, scotch eggs, scrambled eggs.
• What do eggs act as in cooking?

  A binding agent and can be used as an emulsifier.
• Name some examples of animal

  sources of protein.

  Meat, poultry, eggs, dairy, fish.
• Name some examples of plant sources of protein.


  Seeds: hemp, pumpkin. Nuts: almonds, pistachios.
• Why are eggs emulsifiers?

  The egg whites contains many proteins. Some amino acids repel water, and some amino acids attract water.
• What are the three types of fat?

  Saturated, unsaturated, trans.
• Which if the three fats is healthier for you?

  Unsaturated fats
• List some examples of trans fats

  Margarine, fried foods, and pies.
• Lost some examples of foods containing saturated fats.

  Cakes, biscuits, and butter.
• List some examples of foods containing unsaturated fats.

  Avocados, seeds, and nuts.
• What is the Maillard reaction?

  A chemical reaction between sugars and amino acids when extreme heat is added. (Including eggs and onions)
• What is a Lacto- ovo -vegetarian?


  A vegetarian who consumes dairy and eggs but avoids meat.
• Name 3 monosaccharides.

  Fructose, glucose and galactose.
• Name the 3 disaccharides.

  Sucrose, Lactose and Maltose.
• What is fructose found in?

  Fruits, vegetables and honey.
• What is glucose found in?

  Carbohydrates.
• What is galactose found in?

  Milk, as it forms a part of lactose.
• 1.What is sucrose made up of?

  2.What is maltose made up of?

  3.What is lactose made up of?

  1.glucose+fructose

  2.glucose+glucose

  3.glucose+galactose
• How should sugar be stored? How should syrup be stored?

  Sugar: Dry, airtight container, away from moisture. Syrup: cool, dry place, away from direct sunlight.
• What are free sugars?

  Sugars added to food and drinks, as well as sugars naturally present in honey, syrups, and fruit juices.
• What are artificial sweeteners?

  Sugar substitutes, which are synthetically made or are extracted from plant sources.
• What does sugar do in coagulation?

  Sugar raises the temperature of coagulation of gluten and eggs. Gas cells have more time to expand (e.g. cakes).
• The anatomy of an egg

  
• Remember these