EGGS amp OTHER PROTEIN SOURCES Foods I Fundamentals PROTEIN SOURCES of protein Eggs fish red meat poultry nuts beans dairy Our body needs 23 servings of protein daily so that we are able to ID: 490512
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Slide1
PROTEIN BASED FOOD:
EGGS
&
OTHER PROTEIN SOURCES
Foods I: FundamentalsSlide2
PROTEIN
SOURCES of protein:
Eggs, fish, red meat, poultry, nuts, beans, dairy
Our body needs 2-3 servings of protein daily so that we are able to:
MEET ENERGY NEEDS
GROW/REPAIR
Excess protein is stored as fat
A food with all 9 amino acids is a
COMPLETE
PROTEIN
These come from animal sources (except soy)
Incomplete come from plant sources (beans, nuts, seeds, grains)Slide3
EGGSSlide4
EGGS
NUTRITION:
Egg yolk = high
cholesterol
, fat & vitamin A
Egg substitutes are a low-cholesterol alternative
STORAGE:
In fridge for up to
4 weeks
COOKERY:
Poached
simmering & turning in water
Boiled cooling in water makes them easier to peel
Fried
USES:
Used as
emulsifying agent
in mayonnaise
Used as a
thickener
in puddings
Used as a
binding agent
in meatloaf
Egg whites in
soufflés & meringue
toppings
Cream of tartar (acid) is added to stabilizes foam
Egg YOLK destroys the whipping ability of whites
In meringues, egg whites should be shiny, white and hold shape to form stiff peaks
Eggs @
room temp
. give greater volume to beaten egg whitesSlide5
EGGSSlide6
Dried Beans, Nuts, SeedsSlide7
Dried Beans, Nuts, Seeds
NUTRITION:
A part of the
MEAT
group
Dry beans = high in fiber
1 ½ c. legumes = 3 oz. serving of meat
To get all 9 essential amino acids, legumes can be combined with
GRAINS
COOKING:
After beans have been sorted, rinsed and soaked, they should be
drained & rinsed before cooking
Legumes
- a high protein vegetable that can be used as a meat substitute