Egg Functionality

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Unit 1: Introduction & Getting Set Up
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Welcome to Egg Functionality. This unit introduces the course and provides an overview to get you ready to learn with us.
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Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Course Orientation and Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: Course Welcome Survey
End of Unit 1
Unit 2: Foaming: Aeration, Leavening & Structure
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In this unit, you will learn more about the science and culinary application of eggs and how they contribute to aeration, foaming, and structure in food products.
Orientation
Introduction & Learning Objectives
  • Task 5: Unit Orientation & Objectives
  • Task 6: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 7: Example Applications
  • Task 8: Terminology
  • Task 9: How Eggs Work
  • Task 10: Selecting Egg Products
  • Task 11: Preparing Foams With Eggs
  • Task 12: Effects of Other Ingredients & Variables
  • Task 13: Equipment to Leverage
  • Task 14: Handling Best Practices
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Unit Review & Assessment
  • Task 15: Unit Review & Quiz Preparation
  • Task 16: Unit Assessment
End of Unit 2
Unit 3: Emulsification
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In this unit, we will address the basics of egg-based emulsions and how you can leverage their functional properties in different kinds of food systems.
Orientation
Introduction & Learning Objectives
  • Task 17: Unit Orientation & Objectives
  • Task 18: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 19: Example Applications
  • Task 20: Terminology
  • Task 21: How Eggs Work
  • Task 22: Standard of Identity Requirements
  • Task 23: Selecting Egg Products
  • Task 24: Preparing Emulsions With Eggs
  • Task 25: Effects of Other Ingredients & Variables
  • Task 26: Equipment to Leverage
  • Task 27: Handling Best Practices
  • Task 28: Measures of Product Quality
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Unit Review & Assessment
  • Task 29: Unit Review & Quiz Preparation
  • Task 30: Unit Assessment
End of Unit 3
Unit 4: Coagulation
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Eggs are used to thicken and provide structure to an infinite number of foods. When liquid eggs are heated, they transform into a solid texture and can fulfill a variety of culinary applications.
Orientation
Introduction & Learning Objectives
  • Task 31: Unit Orientation & Objectives
  • Task 32: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 33: Example Applications
  • Task 34: Terminology
  • Task 35: How Eggs Work
  • Task 36: Effects of Other Ingredients & Variables
  • Task 37: Selecting Egg Products
  • Task 38: Equipment to Leverage
  • Task 39: Handling Best Practices
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Unit Review & Assessment
  • Task 40: Unit Review & Quiz Preparation
  • Task 41: Unit Assessment
End of Unit 4
Unit 5: Aeration & Crystallization Control
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In this unit, we’ll discuss the unique functional benefits that egg whites specifically bring to aerated candies, confections, and other foods.
Orientation
Introduction & Learning Objectives
  • Task 42: Unit Orientation & Objectives
  • Task 43: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 44: Example Applications
  • Task 45: Terminology
  • Task 46: How Eggs Work
  • Task 47: Methods and Effects of Aeration in Confections
  • Task 48: Effects of Other Ingredients & Variables
  • Task 49: Selecting Egg Products
  • Task 50: Applications Using Aeration and Crystallization Control
  • Task 51: Equipment to Leverage
  • Task 52: Handling Best Practices
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Unit Review & Assessment
  • Task 53: Unit Review & Quiz Preparation
  • Task 54: Unit Assessment
End of Unit 5
Unit 6: Adhesion, Coating & Glazing
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Eggs hold important functionality by adding a shiny glaze or coating to baked goods or for properties that create adhesion for breading or battering foods or for sealing dumplings or empanadas.
Orientation
Introduction & Learning Objectives
  • Task 55: Unit Orientation & Objectives
  • Task 56: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 57: Example Applications
  • Task 58: Terminology
  • Task 59: How Eggs Work
  • Task 60: Selecting Egg Products
  • Task 61: Effects of Other Ingredients & Variables
  • Task 62: Preparing Coated and Glazed Foods
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Unit Review & Assessment
  • Task 63: Unit Review & Quiz Preparation
  • Task 64: Unit Assessment
End of Unit 6
Unit 7: Color & Browning
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Color and browning are some of the most widely recognized indicators of product quality, offering consumers important cues as to a food’s cooking method, freshness, flavor, texture, and other eating characteristics.
Orientation
Introduction & Learning Objectives
  • Task 65: Unit Orientation & Objectives
  • Task 66: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 67: Example Applications
  • Task 68: Terminology
  • Task 69: How Eggs Work
  • Task 70: Selecting Egg Products
  • Task 71: Effects of Other Ingredients & Variables
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Unit Review & Assessment
  • Task 72: Unit Review & Quiz Preparation
  • Task 73: Unit Assessment
End of Unit 7
Unit 8: Flavor, Aroma & Taste
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Appearance may be the first thing consumers consider when making food selections, but flavor is what they remember. How one perceives flavor is the almost instantaneous analysis of complex smells, tastes, and textures experienced simultaneously.
Orientation
Introduction & Learning Objectives
  • Task 74: Unit Orientation & Objectives
  • Task 75: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 76: Example Applications
  • Task 77: Terminology
  • Task 78: Aroma and Flavor Perception
  • Task 79: How Eggs Work
  • Task 80: Selecting Egg Products
  • Task 81: Factors Affecting Perception of Flavor
  • Task 82: Handling Best Practices
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Unit Review & Assessment
  • Task 83: Unit Review & Quiz Preparation
  • Task 84: Unit Assessment
End of Unit 8
Unit 9: Nutrient Fortification
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Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults.
Orientation
Introduction & Learning Objectives
  • Task 85: Unit Orientation & Objectives
  • Task 86: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 87: Example Applications
  • Task 88: How Eggs Work
  • Task 89: How to Prepare Foods Fortified With Eggs
  • Task 90: Selecting Egg Products
  • Task 91: Handling Best Practices
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Unit Review & Assessment
  • Task 92: Unit Review & Quiz Preparation
  • Task 93: Unit Assessment
End of Unit 9
Unit 10: Course Review & Assessment
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Prepare to complete a final assessment and complete a quick exit survey.
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Course Review and Final Assessment
  • Task 94: Course Review & Exit Survey
  • Task 95: Final Course Assesment
End of Unit 10

Course Description

The American Egg Board welcomes you to Egg Functionality, an online course that offers instruction focusing on the functionality of eggs in culinary research, product development and food science applications.

Course Highlights

  • 8 lessons
  • Over 90 learning tasks
  • Example recipe applications for each area of functionality
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Lifetime access after purchase

Course Objectives

  • List key ways eggs add important functionality to a variety foods
  • Describe the role of eggs in foaming, aeration, leavening and structure
  • Describe the role of eggs in emulsification
  • Describe the role of eggs in coagulation, thickening, texturizing and binding
  • Describe how eggs are used in coatings to create shine and adhesion
  • Describe the role of eggs in the appearance of foods, especially color and browning
  • Explain the importance of eggs in the sensory experience, including flavor, aroma, richness and mouthfeel
  • List ways that eggs function to provide nutrient fortification in various foods

Course Description

The American Egg Board welcomes you to Egg Functionality, an online course that offers instruction focusing on the functionality of eggs in culinary research, product development and food science applications.

Course Highlights

  • 8 lessons
  • Over 90 learning tasks
  • Example recipe applications for each area of functionality
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Lifetime access after purchase

Course Objectives

  • List key ways eggs add important functionality to a variety foods
  • Describe the role of eggs in foaming, aeration, leavening and structure
  • Describe the role of eggs in emulsification
  • Describe the role of eggs in coagulation, thickening, texturizing and binding
  • Describe how eggs are used in coatings to create shine and adhesion
  • Describe the role of eggs in the appearance of foods, especially color and browning
  • Explain the importance of eggs in the sensory experience, including flavor, aroma, richness and mouthfeel
  • List ways that eggs function to provide nutrient fortification in various foods