Food item 1 – Cranberry cheesecake. EGGS CHEMICAL- Eggs are a self- contained food that provides many nutrients such as protein. They are low in saturated fats‚ and provide vitamin b12. PHYSICAL AND SENSORY- Egg whites are clear liquid with a slimy texture and egg yolks is a dense yellow color and is slightly more viscous. FUNCTIONAL: Eggs are a protein that provides many nutrients. When eggs are put into the cheesecake mixture‚ they add richness to the texture and help hold the structure of
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duc’s chef created a new dressing for his master: Mahonhassaise. It wasn’t until 1905 the Hellman’s got a hold of it and mass marketed the condiment as the Blue Ribbon Mayonnaise. When it comes to Hellman’s there product is very simple it’s just raw egg yolks‚ oil‚ lemon juice or vinegar‚ and spices. It’s one of those love it or hate it kind of things. It’s simply just a thick white dressing. However‚ the sweeter one is Miracle Whip‚ the difference is it has about 20 different spices and it’s made with
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boiled eggs‚ chopped up Mix everything together and put into a glass baking dish. Bake at 450 degrees for 20-30 minutes Top with crushed BBQ chips Triple Chocolate Mousse Cake (adapted from Cook’s Illustrated‚ November 2009) Ingredients: Bottom Layer 6 tablespoons (3/4 stick) unsalted butter ‚ cut into 6 pieces‚ plus extra for greasing pan 7 ounces bittersweet chocolate ‚ chopped fine 3/4 teaspoon instant espresso powder 1 1/2 teaspoons vanilla extract 4 large eggs‚ separated
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NUTRITIONAL NEEDS Protein 4 calories/ g 0.8 g / kg / day Meat Fish Chicken Eggs Dairy Insufficient intake leads to muscle wasting and atrophy Carbohydrates 4 calories / g Starches Sugars (fructose‚ glucose‚ lactose‚ sucrose) and cellulose Fruits Vegetables Milk Grains Insufficient intake results in protein and fat metabolism Fats 9 calories / g Needed for ADEK vitamin absorption Animal products Egg yolks Organ meats (except liver) Butter Cheese Oils Insufficient intake increases
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there is a deficiency of my vitamin A intake. 2). I get the smallest amount of vitamin D in my diet. Vitamin D is a fat soluble vitamin that helps to facilitate calcium absorbtion. Again I am not getting enough of this vitamin in my diet. Milk‚ egg yolks‚ and salmon would all be beneficial to my intake of vitamin D. Too much vitamin D can cause calcium deposits in different areas of the body. I ate no foods that contained calcium. My daily value was zero. 3). The major mineral in my diet is
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Eggs in a pan (Oeufs sur plat) is a still life painting by french artist Antoine Vollon. It is an oil painting on canvas depicting four eggs and their yellow yolks in a pan‚ sitting on a shelf or bench next to a pitcher of (presumably) water or milk. It was painted in the period between 1885 and 1890 and is now a part of the permanent collection of the National Gallery of Victoria. The artist‚ Antoine Vollon‚ was born in France in the year 1833. He focused primarily on still life painting but
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Equipment / materials 4 eggs Sugar Distilled water Acetic acid Scales Tissue Gloves 4 beakers Procedure • Eggs have been previously prepared by soaking them in 4% acetic acid for about 3 days. The acid will dissolve the shell‚ and leave the membrane and contents intact. • Remove four eggs from the acid and blot them to remove excess fluid from the surface. • Measure the mass of each egg • Place two eggs in distilled water • Place the other two eggs in a strong sugar solution
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Determine fertility and heritability Traits during hatching period % fertility = number of egg fertilenumber of egg set X 100 % heritability= number og egg hatchednumber of fertile egg set X 100 EXAMPLE: 2000 eggs 93 infertile eggs 1728 chicks hatched Solution: % fertility = 2000-932000 X 100 = 19072000 x 100 = 95.35% % heritability = 17281907 X 100 = 90.6% * Therefore‚ the percentage of fertility and percentage of heritability
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People with weakened immune systems‚ the elderly‚ and infants are most likely to experience more severe symptoms. Salmonella bacteria can normally be found in foods like raw beef‚ eggs‚ poultry‚ and unwashed fruit. Surfaces that have not been cleaned and sanitized properly after raw meat or eggs were prepared on them can cause cross-contamination. Cross-contamination is when a surface or food item becomes contaminated with bacteria by another food product. To prevent cross-contamination
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1 cup of each liquid into a separate cup. 2.) Take 3 white eggs and place 1 separate egg into each of the cups with the beverages inside. 3.) Set your timer for 24 hours and when all the eggs have been placed inside the cups start the timer. 4.) Once the eggs have been soaking for 24 hours remove them with a spoon from the cups and put them in 3 separate bowls. 5.) Take your toothbrush and put 1 of the toothpastes on it. Brush the egg for 1 minute on one side of the
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