INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Eggs serve many important functions in cookery. what is the function of eggs when it used to blind food together?
|
|
As Leavening agent
|
|
|
as a thickening agent
|
|
|
as a clarifying agent
|
|
|
as an emulsifying agent
|
Explanation:
Detailed explanation-1: -As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc. as they help these ingredients adhere and also help to create browned appearance when cooked.
Detailed explanation-2: -Moistening and binding: The fat in eggs provides a moistening effect, and the proteins present coagulate when heated, binding ingredients together. Thickening: Eggs are valuable thickeners in the cooking of chiffon pie fillings and custard.
Detailed explanation-3: -III. One of the most important functions of eggs is to contribute nutrients whether used alone or in recipes.
There is 1 question to complete.