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What is this?. Protein. Learning Objectives. Describe the functions of protein in food production Explain the different uses of eggs in food production Define the role of protein in the body. What foods contain protein?. High biological value protein = protein from animals.

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What is this?

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  1. What is this?

  2. Protein

  3. Learning Objectives • Describe the functions of protein in food production • Explain the different uses of eggs in food production • Define the role of protein in the body

  4. What foods contain protein? High biological value protein = protein from animals Low biological value protein = protein from plants

  5. What is protein? • Protein foods are made up of small units called amino acids that are linked together • When heated the links change

  6. Role of protein in the body: • A – growth and repair of body cells • B – a secondary source of energy • C – enable production of enzymes and hormones

  7. Eggs • A good source of protein! • They have many functions • What foods contain egg?

  8. Non-animal sources of protein • What can a vegetarian eat so they have enough protein in their diet?

  9. Non-animal sources of protein • Quorn, tofu, nuts, pulses (peas, beans, lentils), soya, TVP (textured vegetable protein), cereals

  10. Non-animal sources of protein • Also referred to as ALTERNATIVE PROTEINS

  11. What is this?

  12. How can you change the links in an amino acid?

  13. Q. List 5 High in Protein Foods: Write out the paragraph and fill in the blanks: Proteins assist with _______________ and repair of the body. Proteins are found in __________ products like meat, __________, cheese, milk and ___________. Vegetable sources include soya-bean products, _________ and nuts. These are called ______________ proteins. Proteins are made up of small units called _____________ _____________.

  14. Q. List 5 High in Protein Foods: Write out the paragraph and fill in the blanks: Proteins assist with growth and repair of the body. Proteins are found in animal products like meat, fish, cheese, milk and eggs. Vegetable sources include soya-bean products, pulses and nuts. These are called alternative proteins. Proteins are made up of small units called amino acids.

  15. Coagulation

  16. Glazing

  17. Aeration

  18. Coagulation

  19. Emulsion

  20. Coat/Enrobe

  21. Bind

  22. What is a collective name for these?

  23. Draw the table in your book with a pencil and ruler and complete it in full sentences.

  24. Aeration, emulsion, solid, linked, coagulation, meringue, separating, mayonnaise, liquid, amino acids, heated. Protein foods are made up of small units called ______ ______ that are _______ together. When _________ the links change. Eggs are a very versatile ingredient, and are widely used in cooking. The whole egg and eggs whites are capable of trapping air, this is called _________. An example of aeration would be _________ or Swiss roll. When eggs are heated they change from a _______ to a _______ and set, this is called ____________. Eggs are also used to stop oil and water ___________, they allow an __________ to form, for example __________.

  25. Aeration, emulsion, solid, linked, coagulation, meringue, separating, mayonnaise, liquid, amino acids, heated. Protein foods are made up of small units called Amino Acids that are linked together. When heated the links change. Eggs are a very versatile ingredient, and are widely used in cooking. The whole egg and eggs whites are capable of trapping air, this is called aeration. An example of aeration would be meringue or Swiss roll. When eggs are heated they change from a liquid to a solid and set, this is called coagulation. Eggs are also used to stop oil and water separating, they allow an emulsion to form, for example mayonnaise.

  26. What is this?

  27. Explain which function is occurring here…

  28. How would we glaze a product?

  29. Give an example of AERATION

  30. Give an example of an alternative protein

  31. What is the role of protein in the body?

  32. What is the negative of eating lots of animal protein?

  33. Function of ingredients - Quiche Use the following key words in your answers: Coagulation flavour structure bulking enrich binding strengthen gluten shortening crumbly texture golden

  34. Homework • Explain the 3 types of vegetarian: Lacto vegetarian, Lacto-ovo vegetarian and Vegan • Give a detailed explanation as to why someone may choose to be a vegetarian. Link to moral, cultural and/or ethical reasons. • What meat replacements are available for vegetarians? • How could you make Spaghetti Bolognese suitable for a vegetarian? • Why can’t Vegans eat Quorn?  • This work should include research and a reference to books/ websites used. Please do not copy and paste – make sure all work completed is written in your own words. ½ of an A4 page – 1 A4 page.

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