F&N COURSEWORK DECISION MAKING

However, I feel more at ease to consider using eggs or parts of eggs in different preparation ways instead of focusing on hard-boiled eggs in different dishes. The protein present in an egg will lead to reactions like Maillard browning. Wash up used utensils. Besides these resources, I can also seek help from the internet. This made the custard look not appealing and crumbled.

Besides the nutrients present in the salad, the presentation of my egg salad also looks outstanding. Vitamins the B groups are also present. Pour into custard cups laid in baking pan. Glazing — Usually to make the final product look appealing and shiny. Another reason that I should consider when choosing these dishes is my budget — Some of my peers are cooking the same dish as me like one of my friend who is cooking the custard. List your existing knowledge or any thoughts on the question. Pour into prepared custard cups.

What I will do after completing this section? Auth with social network: Check my spelling makking and alter my sentences.

Then maybe what you would do next is to actually go and visit some of these fast food restaurants to actually count the number of people that visit the fast food restaurant between 12 — 2pm. This should also be helpful for pregnant women.

Food and Nutrition @ JVS [licensed for non-commercial use only] / Coursework

The sensory outcomes of appearance, taste and texture should be discussed under each dish to explain how eggs function together with other ingredients to contribute to these sensory outcomes The questions that I have asked deciion are: After reading this section, I have a clearer understanding on how to prepare egg dishes. I will write an evaluation on my strengths and weaknesses. Set them in your phone.

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f&n coursework decision making

How can this dish provide the essential nutrients for the people who This dish custard involves using a lot of egg and according to my background information that I acquired in Secondary three, egg contains minerals like calcium, vitamin D, E, B1, B2, B9 and B Usually the egg white contains high foaming powder.

For each related question that you come up with, you should elaborate by briefly: I took out the cake and left it to cool down for five minutes. To further develop on my research, I will keep asking myself questions relating to the task to keep reminding me about its important relevant details. Other reactions of carbohydrates like gelatinization, dextrinisation and caramelisation will perhaps occur when the mineral is present.

How do my dishes look? Eggs are an excellent source of protein, iron and phosphorous. Drizzle and courssework caramel over the custard.

‘O’ Level Coursework Question | Tales of Our FCS Journey

Decide in what order you need to do those things. The quail eggs present in the dish add richness and some form of nutrients to provide the essential energy, vitamins and minerals to the dish.

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These are the factors that I have considered: Show how eggs can be included in different ways in a variety of dishes. Linking to my knowledge in secondary three, I believe that teenagers aged from years old, growing children from years old are the main groups who should take eggs in their meals for the purpose of body-building.

Coursework

The protein present in an egg will lead to reactions like Maillard browning. An All-Time Filipino Favorite: Explanations and priorities show that you are clear of the task requirement 5. Variety of cakes, pastries, cookies, local cakes. Link definitions of keyword back to the task 3. So I assume that this dish on the whole should be served to pregnant women because they are pregnant and also supporting another life inside them.

Gradually stir in the heated milk, and then stir in the vanilla. Try out all the dishes. Mix well makin an electric beater. It also have made me managed my time well.

f&n coursework decision making

It acts as a raising agent. From the information above, I now know the different amount of nutrients present in an egg.