chicken‚ veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added. Espagnole‚ or brown sauce‚ is traditionally made of a rich meat stock‚ a mirepoix of browned vegetables (most often a mixture of diced onion‚ carrots and celery)‚ a nicely browned roux‚ herbs and sometimes tomato paste. Hollandaise and Mayonnaise‚ are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter‚ egg yolks and lemon juice‚ usually in a double boiler to prevent
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EMBRYOLOGY DEVELOPMENT * Sequential expression of the genes * Organisms proceeds from cell fertilized egg to adulthood to eventual death Successful development * Has to follow the prescribe sequence in normal pattern Three Fundamental Processes in Embryology: 1. Morphogenesis * (morph- = shape‚ + genesis = origin) * Origin of shape‚ form 2. Differentiation * Process of cells becoming different‚ and specializing for different functions 3. Growth
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Module 1 – Domain I Food Science – Physical and Chemical Properties of Food | After reviewing Module 1 lecture‚ you should be able to: 1. Describe the chemical and physical properties of: * meat‚ fish‚ poultry‚ meat alternatives * eggs * milk and dairy products * flour and cereals * vegetables and fruits * fats and oils Meats‚ fish‚ poultry‚ meat alternatives Physical Properties of MeatsMeat Composition * Connective tissue – Collagen- white connective tissue
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butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce‚ 3 tablespoons each. Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter‚ egg yolks and lemon juice‚ usually in a double boiler to prevent overheating‚ and served warm. It is generally used to
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I had ordered scrambled eggs and for some reason‚ they were prepared “sunny-side up”. Runny egg yolks bring back unpleasant memories of my pre-teen years. During my 6th grade science class‚ we spent 4-6 weeks completing a chick hatching project. The kit included a fan incubator‚ automatic turner‚ lamp brooder‚ thermometer‚ feeders‚ plastic jars‚ vitamin pack‚ fertilized eggs‚ and accompanying learning materials. Throughout the project we learned about
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solution‚ cornstarch solution‚ sweet ‘N’ low‚ sweet potato and egg yolk)‚ green (++)‚ yellow (+++) and orange red/rust (large amount +++: glucose/dextrose and equal) appeared‚ the concentration of reducing sugar indicated a positive test. Although‚ when the appearance did not change and remained the color of the Benedicts’ reagent of blue‚ indicated no reducing sugars‚ or a negative (-) test (water‚ table sugar solution‚ gelatin‚ egg white solution‚ and unknown (A3) solution). As for the Iodine stain
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cream cheese and cucumber‚ deviled egg or smoked salmon. There is no limit to the food combinations you can use. * Vegetable Appetizers There is an entire category of appetizer that uses vegetables as a base for other foods. Vegetables are either thickly sliced to form a base‚ or stuffed with fillings. For example‚ cucumbers can be sliced and then spread with cream cheese and topped with a piece of tomato. Another idea is to fill a pea pod with a tuna or egg filling. These kinds of finger foods
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Isolation and Characterization of Complex Lipids Shea Kathleen Guinto‚ Peter Julius Dale Inocando*‚ SooHyun Jung‚ Jurilla Camille Louise Department of Biology‚ University of Santo Tomas‚ Manila‚ Philippines Abstract In this experiment an egg yolk will serve as the sample to isolate lipids and separate them into two classes which is the phosphorylated lipid and the non-phosphorylated lipid. The isolated lipids are then characterized through a series of color chemical tests along with the given
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" Science Clarified. N.p.‚ n.d. Web. 2 Jan. 2013. <http://www.scienceclarified.com>. "Observing Osmosis in an Egg." The Biology Corner. N.p.‚ n.d. Web. 2 Jan. 2013. <http://www.biologycorner.com/worksheets/observing_osmosis.html>. "egg osmosis sample1 lab." BiologyJunction. N.p.‚ n.d. Web. 2 Jan. 2013. <http://www.biologyjunction.com/egg_osmosis_sample1_lab.htm>. " Lab: Egg Osmosis Lab." edtech2.boisestate. N.p.‚ n.d. Web. 2 Jan. 2013. <edtech2.boisestate.edu/.../506%20Lesson%202%20Egg%20Os
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Characterization of Saponifiable Lipids and Characterization & Isolation of Complex Lipids Jan Kevin Roxas‚ Nashiba Samad‚ Erickson Santos Department of Chemistry‚ University of Santo Tomas‚ Manila‚ Philippines Abstract Lipids building blocks of different organic material that are water insoluble. This can be divided into simple and complex lipids that have several forms like waxes‚ triacylglycerols‚ phosphoacylgylcerols‚ sphingolipids‚ eicosanoids‚ isoprenoids and many other. To identify‚
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