GCSE (9-1) Food Preparation and Nutrition Topic ...

Eggs



Student Worksheet 1 – Free range vs battery cage hens

Identify one advantage and one disadvantage to the consumer of eggs produced by the following methods:

|Free Range |Battery Cages | |Advantage |Advantage | |Disadvantage |Disadvantage |

Useful Fact

Student Worksheet 2 – The structure of a hen’s egg

|Shell |Protects the egg and is covered in small holes which let water | | |pass out of the shell and air to enter over time. | |Shell |This is on the inside of the shell and slows down the loss of | |membrane |water evaporating from the egg and helps prevent the entry of | | |bacteria. Air can move through the membrane to take up the | | |space of the water that is lost. | |Air sac |As an egg becomes older, the water from the egg evaporates | | |through the shell and the air sac becomes bigger. | |Yolk |The yellow oily part at the centre if the egg. This would feed | | |the developing chick if the egg was fertilised. | |Yolk |This surrounds the yolk, keeping it separate from the egg white.| |membrane | | |Chalazae |Twisted protein strands at either end of the egg yolk to hold it| | |in place it in the centre of the egg. | |Thick and |This surrounds the yolk. As the egg gets older it becomes | |thin white|thinner and more watery. |

Use the terms in the table above to label the diagram of an egg:



Student Worksheet 3 – The structure of a hen’s egg: Questions

1. Which part of the egg would provide food for a growing chick if the egg was fertilised?

2. What slows down the evaporation of water from an egg?

3. What structures hold the egg yolk in place?

4. Which part of the egg starts off thick but becomes thinner as the egg gets older?

5. What part of the egg increases in size as the egg gets older?

6. State why eggs should be stored away from strong smelling foods such as onions.

Student Worksheet 4 – Tests for freshness

Explain what is happening in the two tests for freshness in the diagrams below.

Brine test

1.





2.





3.





Plate test

1.



2.



3.

Student Worksheet 5 – The food value of eggs

1. Find out how each important nutrient is used in the body.

2. Give the names of:



• Two macronutrients found in eggs



• One vitamin found in egg yolk



• One vitamin found in egg white.

3. Identify one macronutrient and one vitamin that are not found in eggs.

Macronutrient



Vitamin

Student Worksheet 6 – Methods of cooking

Fill in the missing words.



When cooking eggs for breakfast, and are two different methods that could be used. As the egg is cooking, the sets first but overheating will lead to the eggs becoming and water may be squeezed from the protein.

This is called . Another word for eggs setting is .

This process cannot be reversed and is called . It is advised to only eat eggs that have been to prevent . Two groups of people who are particularly at risk and should always ensure their eggs are cooked are and .



Student Worksheet 7 – Versatility of eggs

Task 1

Complete the table showing some uses of eggs in cooking.

|Name of dish |Use of eggs in cooking | |Mayonnaise | | |Meat pie | | |Falafels | | |Fish in bread crumbs | | |Victoria sponge | | |Pancakes | | |Cheese omelette | | |Mousse | | |Bread and butter pudding | |

Task 2

Use the words in the box to complete the sentences below.

|lecithin |set |white |separation | |foam |oil |solid |water |





If air is whisked into egg a is made. Heat will this mixture and it will become . Egg yolk contains a fat called which stabilises emulsions of and which prevents .

Student Worksheet 8 – Versatility of eggs: Research task

Complete the table below by identifying some dishes showing the different uses of eggs.

|As a main dish |Enriching | |Glazing and adding colour |Aeration | |Binding |Emulsification | |Coating |Raising agent | |Setting and thickening |Garnishing |

Student Worksheet 9 – Practical tasks using eggs

1. Prepare, cook and serve two dishes using eggs as a main ingredient. One dish should be suitable for a lacto-vegetarian and the other suitable for a toddler. Calculate the nutritional value of each of these dishes stating how it fits the consumer’s nutritional needs:

2. Prepare cook and serve one main course dish and one sweet dish showing different ways eggs may be used. Explain the role of the eggs in each of the dishes you have chosen.



3. Cook one British dish and one international dish using eggs as a main ingredient. Set up a tasting panel for preference testing and complete a sensory analysis of each of the dishes.

4. Use each of the following techniques to create dishes of your choice:

Emulsification

Coagulation

A foam.



Explain the scientific principles underlying each technique.

5. Choose a shop-bought product containing eggs and prepare and cook the same dish yourself. Compare the nutritional value, cost and sensory qualities of each version.

----------------------- The Lion Mark

Eggs are stamped with the Lion Quality Mark if they come from hens that have been vaccinated against Salmonella. They must also have a date stamp to show they are fresh.