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Published: 14 July 2016
Authors:
- Fiona Dowling
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Food and Nutrition
A level Practicals
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The effect of cooking on food - Eggs

Food and Nutrition
KS4 >

Resources to develop knowledge and understanding related to the working characteristics, functional and chemical properties of ingredients to achieve a particular result.

This unit contains introductory activities for eggs and then goes on to investigate:

1. The coagulation temperature of whole egg, egg yolk and egg white.

2. The effects of temperature, cooking time and the addition of other ingredients when making an egg custard.


3. The stability of egg white foam.

Virtual experiments
Eggs
Coagulation
Files
Starter activities
Investigations

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