Listed below are three properties associated with eggs and food preparation - Leaving Cert Home Economics - Question 4 - 2009
Question 4
Listed below are three properties associated with eggs and food preparation.
Give one practical application of each property.
Property Application in Food Prepar... show full transcript
Worked Solution & Example Answer:Listed below are three properties associated with eggs and food preparation - Leaving Cert Home Economics - Question 4 - 2009
Step 1
Coagulation
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Answer
Coagulation refers to the process where eggs solidify when heated. A practical application of this property is frying an egg, where the heat causes the protein in the egg to coagulate, resulting in a solid structure.
Step 2
Aeration
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Aeration involves incorporating air into a mixture, which helps to lighten it. A common application is in making sponge cakes, where beating eggs introduces air, giving the cake its fluffy texture.
Step 3
Emulsification
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Emulsification is the process of combining two immiscible liquids. A practical application of this property is making mayonnaise, where egg yolks are beaten with oil to create a stable emulsion.
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