з : 54 |
most versatile food to prepare
giving a foam structure to cakes and meringues
thickening custards and puddings adding color to lemon meringue pie and eggnog emulsifying mayonnaise and hollandaise sauce leavening souffles and popovers
binding ingredients in meatloaf and casseroles
coating foods prior to breading glazing pastries and breads clarifying liquids for soups ǥ (100g) chemical components of egg without shell
1. (egg)
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ũ, , Ȳ ġ Ȯ
˻
: 0.06
Ȳ : 0.xxxx.xx.xx
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: ʿ ִ
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ǰ Բ ȴ´.
: , dha, ʍ, ȫ : , poached egg : 庸 usda grades for eggs
physical changes in eggs because of increasing age
storage of eggs
the size of the air cell sac increases as eggs age
ϼ ǰ ǰ : ǰް ߷ ǰ ο
(İԷ; 1:7%, 1:9%, 2:12% , 3:12%ʰ)
߷ Ǯ frittatas deviled eggs egg foo young egg benedict chapter 10 з fish consumption
average amount of fish eaten per person per year
where does it go?
з flat fish round fish Ư¡ ؼ Ư¡ ҿ ǰ q, , , , , 굵, Ϲ ʰ-̸
, ġ, , ޱ, , , ٶ, ġ, , ¡, k,
( ) ġ, ( ) , , , 뷡, ̲ٶ, , ġ, , ٷ ٶ, , , ɰ˻
Ǻδ ְ, Ư ä ź ִ.
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