GCSE Food Technology exam:21st May 2009

1. GCSE Food Technology exam:21st May 2009 Research context: Eggs Design theme: Buffet Products

2. Revision List (based on prep sheet information): There will also be questions on other parts of the course! Buffet products that contain eggs – sweet & savoury The properties & functions of ingredients used in buffet products Production systems used to product quality food products Mayonnaise Packaging Finishing techniques

3. Buffet Products that contain egg: SAVOURY: Quiche Small pastry products (egg to glaze pastry: Vol au vents, sausage rolls) Scotch Eggs / Stuffed eggs Mayonnaise used in salads / sandwiches Savoury pancakes Croquettes (e.g. potato) Eggs used in coating e.g. mini chicken Goujons (strips), mini fishcakes Eggs used in binding e.g. egg in cheese & onion filling for pasties, egg used to bind burger ingredients together, Cheese straws Eggs used for making pasta – e.g. pasta salad

4. Buffet Products that contain egg: Sweet products (desserts / cakes): Rich dessert pastry products e.g. Bakewell tarts, Chocolate Torte, Lemon Meringue Pie, Lemon tart, Fruit tarts , fruit pies Choux Pastry – chocolate éclairs, profiteroles Meringues – mini pavlovas, lemon meringue pie Cakes – Victoria Sandwich, Fairy cakes, muffins, roulades etc. Mousses / trifles Bakes cheesecake

5. Eggs: Nutritional Information Eggs Eggs are high biological value protein foods. They contain minerals and vitamins, fat and protein to nourish the growing chicken and are a very valuable cooking ingredient because of their many uses. Composition: Average weight: Whole egg: 50 – 65g Yolk: 30% White: 58% Shell: 12% Shell: consists almost entirely of carbonate of lime (chalk). It loses 9% in weight during the hatching process due to the absorption of calcium for the formation of the bones in the chick. The shell is pitted with tiny holes to allow entrance of air, but these allow bacteria to enter, causing the egg to decay. There is a loss of moisture through the shell. White: This is a solution in water of a protein known as egg albumen and some riboflavine. There are some mineral elements, e.g. sulphur. Yolk: This is the most nourishing part of the egg. It contains much less water than the white and more solid matter, protein of high biological value, fat which is very highly emulsified and so easily digested, and contains a fat like substance called lecithin which helps in nerve repair and stabilises emulsions. Iron, calcium, phosphorus and sulphur are present, and Vitamins A & D. The colour of the yolk usually depends on the diet of the hen and does not affect the nutritive value., not does the colour of the shell. Deficiency: There is no vitamin C in eggs and very little carbohydrate. The energy value of an egg is 80 – 100 kilocalories. Effect of cooking eggs: Egg albumin (protein) is soluble in cold liquid. It begins to coagulate (set) immediately on application of heat, becoming opaque & firm. The degree of firmness depends on the degree of heat and length of cooking time. Egg yolk doesn’t harden to the same extent as quickly as the white due to its high percentage (%) of fat.

6. Types of Eggs Labelling of Eggs 'Farm fresh‘ is a meaningless description, and the eggs could have been laid by chickens farmed in battery cages. 'Barn eggs' come from chickens kept inside, where there are a maximum of nine birds per square metre. 'Free range' egg production provides chickens with daytime access to runs covered with vegetation, with a maximum 2,500 birds per hectare. Organic eggs are from chickens with the same privileges as free-range and are produced according to European laws on organic production. Growth promoters, artificial pesticides, fungicides, herbicides and commercial fertilisers cannot be used in the feed for organic production. The 'Lion Quality' mark on the shell of eggs is a guarantee that the eggs were produced to higher standards than required by UK or EU law. All Lion Quality-marked eggs have complete traceability, a 'Best Before' date on the shell and compulsory vaccination of the laying flock against salmonella. Types of eggs  There are plenty of different kinds of eggs available in the supermarket and specialist farmers' markets, other than the most-common hens' eggs. Pretty little dark-speckled quails' eggs are fantastic for party canapés. They can be soft or hard boiled, fried or poached in the same way as hens' eggs. Use them to make miniature versions of your favourite hens' egg dishes, such as mini-eggs Benedict or serve them hard-boiled with celery salt for dipping. Do take into account the extra time for shelling as they can be quite tricky to shell. Larger than hens' eggs - and richer in flavour - are duck eggs which add a creamy depth to baked dishes. Goose eggs and ostrich eggs are even bigger and for this reason are often blown out and decorated for Easter. Do allow extra time for cooking larger eggs such as goose, turkey or duck eggs. Source:www.bbc.co.uk/food/get_cooking/cooks_guide/eggs.shtml