Selection of an Egg
Selection criteria of an egg are as follows:
A fresh egg is heavy. As the egg gets older it loses water through the shell making...
Structure of an egg
The egg is primarily made up of shell, membranes, air cell, albumen, chalazae, vitelline membrane, and yolk.
Shell
Bumpy and grainy in texture, an eggshell is...
Uses Of Egg In Cookery
Binding
Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins are bound into...
Raising Agent Or Leavening Agent
Leavening or raising means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. This...
Thickening Agents
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted...
Importance of Sugar
Sugar is not only added to food for taste, but also for functional reasons.Sugar alternatives or low sugar foods may not be healthier.Removing sugar...
Cooking and Different Types of Sugar
The sugar products produced worldwide are divided into four basic categories: granulated, brown, liquid and invert sugar.
Granulated Sugar
Granulated sugar is also known as white...
