Create better lessons quicker
clarifying - removes impurities from soups and stocks, emulsification - egg yolk allows immiscible liquids such as oil & water to mix, binding - sticks ingredients together, colour - in cakes & biscuits , coagulation - gets thicker when heat is added, aeration - mechanical raising agent , glaze - adds colour, flavour & a shine to baked goods , coating - used as a glue , moisture - fat content in egg yolk,

functions of eggs

Created byago

Similar activities from Community

Visit our desktop site to change theme or options, set an assignment or to create your own activity.

Switch Template