Food commodities
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- 2. THICKENING OF FOOD MIXTURES
- OTHER USES OF EGGS IN COOKERY
| USES OF EGGS IN COOKERY
1. BINDING AND COATING: Egg used in such food mixtures as meatloaf or croquettes is distributed through the mixture. Upon heating, the proteins coagulate, binding the food into a cohesive mass of the desired form. This is why croquettes, for example, retain their shape during the cooking process. Frequently an outer coating of flour, breadcrumbs, cereal, or butter is added to a food to enhance its appearance, texture or flavour. An egg batter provides a binder for added coatings. 2. THICKENING OF FOOD MIXTURES: For example, eggs function as a thickening agent in custard. The thickening effect is due to the coagulation of the proteins during heating. 3. RAISING AGENTS Raising or leavening means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. Foam is created when the egg white is beaten. The foam is made of bubbles surrounded by a thin, elastic film of egg white. When the foam is incorporated into a mixture, it provides leavening for such products as omelettes, sponge cakes etc. When these products are heated the air bubbles expand and the egg white film hardens. Other types of raising agent are: a. Baking powder b. Yeast c. Palm wine a. Baking powder: this is used as a a raising agent for a number of dough and batter such as cakes, biscuits, pudding etc. It is made from combination of alkaline and acid substance. b. Yeast: this is made up of large number of minute cells when kept cool and dry. The cells are inactive when added to water, with a little sugar and warm water the yeast rapidly grows, giving off carbon dioxide which works through the dough making it light. c. Palm wine: this is a good raising agent for it contains yeast. It is used for commercial bread making. OTHER USES OF EGGS IN COOKERY 1. Eggs add to the nutritive value of dishes 2. Serve as coating agent; before frying e.g. fillets of fish, meat cakes. 3. Serve as glazing agent, eggs lightly beaten and brushed over pastry and scones give a golden brown gloss to the finished dish. 4. Act as emulsifying agent e.g. in mayonnaise and cake mixtures. 5. As garnishing in dishes. Download 12.72 Kb. Share with your friends:
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