PPT-COAGLUATION Eggs going from liquid to firm with cooking. Permanent change in protein

heat Milk to cheese Permanent change in protein from a liquid into a thick mass as the result acid Permanent change in protein from a liquid into a thick mass DENATURATION This can occur by application of heat Hold of shape with cooking of eggs . ProStart Year 1, Chapter 5. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. Food fact. Proteins contain 4 calories per gram.. Protein . is a very important nutrient. It makes up most of our body cells, tissues and fluids. .. Protein . Deficiency. -Leads to Kwashiorkor in children Happens mostly in impoverished countries where there is a lack of protein rich foods. . Cheng-Few . Lee . Rutgers . University, . USA. . lee@business.rutgers.edu. Hong-Yi . Chen National . Central University, . Taiwan. Alice . Lee State . General Terms. Conduction: Method of transferring heat by direct contact.. Convection: The movement of molecules through air or liquid.. Radiation: Heat is transferred as waves of energy.. Moist-heat cooking: Food is cooked in hot liquid, steam, or a combination of the two.. Unit 2. Chapter 9.3. What was the last dish that you have cooked? . Bell Ringer. boil. simmer. steam. Pressure cook. roasting. baking. broiling. Pan broil. Pan fry. Deep fat fry. sauteing. braising. Stir fry. protein. Facts About Protein. Primary function is to build and repair body tissue.. Protein provides 4 calories per gram.. Keep meat and poultry portions small and lean.. Include at least 8 oz. of cooked seafood per week.. &. OTHER PROTEIN SOURCES. Foods I: Fundamentals. PROTEIN. SOURCES of protein:. Eggs, fish, red meat, poultry, nuts, beans, dairy. Our body needs 2-3 servings of protein daily so that we are able to:. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. Air . Pocket. Yolk. High . in fat and . cholesterol . Chalazae. Keeps . the yolk centered. Shell . Protects . the egg contents. Thick Albumin (Egg White). Around the egg yolk. Thin Albumin (Egg White). 4. calories per gram. . The main function of protein is to . build and repair body tissues. .. If carbohydrates and fat are not available, your body will use protein. Is this a good thing? . You must eat protein . invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of growing up in Italian in America. Rossella has traveled the country and performed cooking d Protein . is a very important nutrient. It makes up most of our body cells, tissues and fluids. .. Protein . Deficiency. -Leads to Kwashiorkor in children Happens mostly in impoverished countries where there is a lack of protein rich foods. . methods. 1. Topics. Heating foods. Moist-heat . method. Dry-heat . method. Types of heat transfer. Conduction. Convection. Conduction vs. . Convection. Radiation. Measuring heat. 2. Heating foods. Objectives of Food Production. John . Alunni. 20.2. 20.1. Learning Objectives. Understand the composition of eggs. Purchase and store eggs properly. Apply various cooking methods to eggs. After this class, you should be able to. complete the following Learning Objectives.