Functional of properties of Food Coagulation Learning Outcomes

Protein Coagulation Setting Liquid to Solid Heat Mechanical Action Enzymes Acid (Cheese making) Salt

Eggs - Coagulation Health & Food Technology pages 88 & 89 Hospitality pages 109

What affects Coagulation Temperature and Time Egg white - 60 -65 C Egg Yolk

What affects Coagulation Other Ingredients Firmer Set Looser Set Extra egg Add sugar Add

Cheese Fat runs out when over heated. Damaged protein is stringy and indigestible. Fish

Meat Sets after 50 C Water is lost Shrinkage Overcooking Dry and hard Milk

Other factors: Binding – burgers – p 89 Coating – potato croquettes Thickening –

Thinking Time……… 1. Name three factors that affect coagulation? 2. Which nutrient is coagulated

Answers 1. Time temperature and other ingredients e. g sugar, acid etc. 2. Protein.

Answers 4. If scrambled eggs are cooked for too long/too high a temperature they

Functional of properties of Food Aeration Learning Outcomes To understand the principles of Aeration.

Eggs - Aeration Meringues Egg white Swiss Roll Whisked Sponge Egg + sugar

Eggs - Aeration Health & Food Technology P 88 Take some notes in your

Other Examples of Aeration Eggs Whisking egg with fork or mixer before adding to

Functional of properties of Food Aeration Success Criteria I can discuss how an egg

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Functional of properties of Food Coagulation Learning Outcomes I am learning to: Understanding the principles of Coagulation. Success Criteria I can discuss all aspects of the coagulation of Protein.

Protein Coagulation Setting Liquid to Solid Heat Mechanical Action Enzymes Acid (Cheese making) Salt (Cheese making) (meringue)

Eggs - Coagulation Health & Food Technology pages 88 & 89 Hospitality pages 109 - 111

What affects Coagulation Temperature and Time Egg white - 60 -65 C Egg Yolk - 65 -70 C Over cooking - denatured – hard, rubbery and shrinkage.

What affects Coagulation Other Ingredients Firmer Set Looser Set Extra egg Add sugar Add salt

Cheese Fat runs out when over heated. Damaged protein is stringy and indigestible. Fish Gentle cooking to 60 70 C. Short muscle fibres. To make it more digestible Serve it grated Serve with a starchy food e. g. potatoes. Overcooking makes it dry, fall apart and tough.

Meat Sets after 50 C Water is lost Shrinkage Overcooking Dry and hard Milk Lactalbumen 70 C burns easily. Lactalbumen & lactugolbulin form a skin. Flavour change due to carmelisation of lactose.

Other factors: Binding – burgers – p 89 Coating – potato croquettes Thickening – custard Enriching - pastry

Thinking Time……… 1. Name three factors that affect coagulation? 2. Which nutrient is coagulated on heating? 3. How does the skin form of the top of heated milk? 4. Explain why scrambled eggs should be cooked slowly.

Answers 1. Time temperature and other ingredients e. g sugar, acid etc. 2. Protein. 3. The milk protein Lactalbumen and lactugolbulin coagulate on the top form a skin which makes the milk boil over very quickly.

Answers 4. If scrambled eggs are cooked for too long/too high a temperature they will become hard and tough. Liquid will also appear because the proteins are shrinking.

Functional of properties of Food Coagulation Learning Outcomes I am learning to: Understanding the principles of Coagulation. Success Criteria I can discuss all aspects of the coagulation of Protein.

Functional of properties of Food Aeration Learning Outcomes To understand the principles of Aeration. Success Criteria I can discuss how an egg aerate a food product. I can talk about other ingredients or processes that aerate foods.

Eggs - Aeration Meringues Egg white Swiss Roll Whisked Sponge Egg + sugar

Eggs - Aeration Health & Food Technology P 88 Take some notes in your jotter.

Other Examples of Aeration Eggs Whisking egg with fork or mixer before adding to a cake mixture. FLOUR - sieving MARGARINE & SUGAR creamed together traps air to cakes the correct texture.

Functional of properties of Food Aeration Success Criteria I can discuss how an egg aerate a food product. I can talk about other ingredients or processes that aerate foods.