6. Egg is cooked in many
ways. It can be the main
protein dish; it can be
a main or accessory
ingredient in dishes
from appetizers to
desserts.
7. It can be cooked by dry
heat, moist heat, with or
without oil, as simply or
as elaborately as one‘s
inclination for the
moment. Indeed it can be
eaten anywhere.
14. 1.Cooked and served ―as is
A.In the shell- soft-cooked
(5min.simmering)or
hardcooked
(15min.simmering)
15. B.Poached – cooked in
simmering water;
addition of salt and
vinegar hastens
coagulation
16. C. Fried – keep low to
moderate temperature
D. Scrambled – addition of
sugar delays coagulation;
addition of liquids and
acids decreases coagulation
point
E. Omelet
17. 2. Eggs as emulsifier
3. As binding,
thickening agent, and
gelling agents