When might you recommend a client use the Egg Beaters/Egg substitute product (fo

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When might you recommend a client use the Egg Beaters/Egg substitute product (for what reason)? Whenwould use of Egg Beaters/Egg substitute product not be recommended?

1.       Look at the Ham and Cheese Quiche and give me two variations for a food science experiment that could be done using this recipe as the control.

What alters the rate of coagulation in proteins? How might these ingredients affect protein coagulation in egg dishes?

j   Describe egg proteins and what cooking or heat does to egg proteins. Include your thoughts as to what happens with excess cooking. Describe what is generally recommended when it comes to cooking egg products, including custards, quiches, breakfast eggs, etc.

     1.       When cooking egg products such as quiche, omelet, baked or stirred custards, several techniques are employed to produce well-made products. These are 1) low temperatures, 2) water baths, and 3) tempering. Describe how each of these techniques may be employed in egg cookery. Why are these techniques employed? (3 points)

Explanation / Answer

Q1.

Variation one --> Velocity of scrambbling

Variation two --> Temperature/Heat intensity

The alteration is mainly the speed at which protein are coagulating

j

Egg proteins are tertiary when "raw",when heated, they will bend and therefore, avoid the light through theri molecules. The heat gives them the ability to have much better/stronger bends in their nucleotide chains

Excess cooking will eventually denature the bonds

general recommendations --> cook slow, plenty of oil, medium to low temperature flame size

q.1

low T --> favours slow composition, avoids sticking due to "burning" of material

q.2

water baths will control much better the heat control, will most likely heat the egg uniformly

q.3

temering aids in mass distribution/momentum transport such as mass coefficient and temperature control

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