Resource
supporting image for The effect of cooking on food - Eggs
Information
Published: 05 March 2016
Authors:
- Fiona Dowling
Related Resources
GCSE Biology
Biology, Combined Science
The effect of cooking on food - Raising agents
Food preparation and nutrition

The effect of cooking on food - Eggs

Food preparation 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 contain 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

Feedback

Not seeing what you want? Is there a problem with the files? Do you have a suggestion? Please give us feedback, we welcome all correspondence from our users.

Want to get the latest resources for your subject?

Free resources and subject updates delivered straight to your inbox.