iGCSE Eggs

Eggs contain important nutrients such as __________ and vitamins A, D, E, and K.

Protein.

The type of protein found in eggs is classified as __________ protein.

HBV (High Biological Value).

Egg white mainly consists of a solution of one part protein to __________ parts water.

Seven.

When heated, egg white __________ to a white, opaque solid.

Coagulates.

The process of __________ occurs when protein in eggs is heated and its chemical structure is changed, which cannot be reversed.

Denaturation.

Egg yolk improves the nutritional value of baked products because it is high in __________ and protein.

Fat.

Sliced boiled egg is often used as a __________ to add color to a dish.

Garnish.

The __________ test determines egg freshness by checking if the egg sinks or floats in brine water.

Brine.

Egg yolk contains __________ which helps to hold together oil and water in emulsions.

Lecithin.

Cooked eggs should be handled carefully to prevent contamination from __________ bacteria.

Salmonella.