1
Q
What methods cause coagulation?
A
- Boiling
- Poaching
- Frying
- Scrambling
- Omlettes
2
Q
At what temperature does the EGG WHITE coagulate?
A
60-65•c
3
Q
At what temperature does the EGG WHITE coagulate?
A
65-70•c
4
Q
In what ways is coagulation used?
A
- Thickening
- Binding
- Coating
- Glazing
5
Q
What is THICKENING?
A
- Adding egg to a liquid & heating
- Sauces / Custards / Soups
6
Q
What is BINDING?
A
- Egg adds moisture & holds ingredients together. When cooked egg coagulates & keeps the product whole.
- Meatballs
- Burgers
7
Q
What is COATING?
A
- Mixed with breadcrumbs binding them to make an outer layer
- Fish cakes
- Deep fried cheese etc
8
Q
What is GLAZING?
A
- Glossy brown finish
- Pastries
9
Q
How is a FIRMER SET ACHIEVED?
A
With a LOWER COAGULATION TEMP & by adding ACID
10
Q
How is a LOOSER SET achieved?
A
With a HIGHER coagulation temp & by adding SUGAR
EGGS & FLOUR
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