(i) Stabilization of emulsion
(ii) As leavening agent
(iii) As thickening agent
(iv) Formation of foams
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Key Roles of Egg in Food Preparations
Eggs serve multiple essential functions in cooking and baking due to their unique composition. Understanding these roles is crucial for successful food preparation.
Stabilization of Emulsion
Egg yolks contain lecithin, a powerful natural emulsifier. This allows eggs to help bind ingredients that normally don't mix, like oil and water, creating stable mixtures such as mayonnaise and hollandaise sauce.
Leavening Agent
When beaten, egg whites trap air bubbles. During baking, the heat causes these air bubbles to expand, contributing to the rise and light texture of cakes, meringues, and soufflés.
Thickening Agent
Egg proteins coagulate (set) when heated. This property is used to thicken liquids, transforming them into custards, sauces, and pastry creams.
Formation of Foam
Whisked egg whites can create stable foams capable of holding significant amounts of air. This is fundamental for achieving the airy structure in desserts like meringues and angel food cakes.
Considering these functions, eggs are vital for:
- Stabilization of emulsion
- Acting as a leavening agent
- Thickening mixtures
- Forming foams
Therefore, all the listed roles are valid functions of eggs in food preparations.
Important Questions from Balanced Diet
- Arrange steps of planning diets in correct sequence
(i) Determine RDA as per individual specific characteristics
(ii) Decide on the menu
(iii) Calculate Nutritive value of diet and compare with RDA
(iv) Decide total food exchanges and distribute in different meals.
Code : - Match physiological group given in List I with RDA of protein (ICMR 2010) given in List II
List I List II (a) 5 yrs old girl (i) 29.5 g./day (b) 9 yrs old boy (ii) 60 g /day (c) 16 yrs old girl (iii) 20.1 g /day (d) Adult male (iv) 78 g/day (e) Pregnant women (v) 68 g/day (vi) 55.5 g/day
Code : - Following is not a method of diet survey :
- The RDA of Zinc for 16-17 yrs old girl is :
- Assertion (A) : Including 4 to 5 exchanges of fruit and vegetables in the daily diet provides protection from non-communicable diseases.
Reason (R) : Fruits and vegetables are rich in phytochemicals which help to reduce oxidative stress of cells.
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