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. Write out the paragraph and fill in the blanks:
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. Write out the paragraph and fill in the blanks:
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.
Function of eggs
Write a brief sentence explaining this function & an example of a food that uses this function
Aeration
Coagulation
Emulsify
Coat/enrobe
Bind
Glazing

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
Ingredient
Function in quiche
Pastry
Plain flour
Fat 
Salt 
Water
Quiche filling
Egg 
Milk
Cheese
Additional ingredients
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.