|
1. The inside story
2. Packaging
3. What is in an egg?
4. Unscrambling the facts
5. Cooking with eggs
6. An egg story
7. Egg art
Work on this page touches on many important aspects of Life
Processes and Cell Activity and could form the basis for
expansion work on human reproduction. Investigative work on
the egg shell could also be expanded to include geological
studies, especially the study of sedimentary (limestone and
chalk) and metamorphic rocks (marble) which contain the same
chemical as egg shells (calcite).
Experimental
& Investigative Science |
 |
3 a, b, g |
|
|
|
Life
Processes & Living Things |
|
1 a, b, c
2 r (possible)
4 a, b, c, d, e |
|
|
|
Materials
& Their Properties |
|
1 e, g,
2 g, h (possible) |
Work could include a study of why eggs are
such strong structures.
 |
(a)
(b) A
correct pie chart relies on pupils undertaking a simple
calculation based on the information given on this page:
58% (albumen); 31% (yolk); shell (11%).
(c) Germinal
disk; albumen, yolk, shell, membranes, chalazae.
(d) If
calcite is a form of calcium carbonate, then the formula
must be: CaCo3.
|
 |
1.
(i) An
emulsion is one liquid finely dispersed throughout another.
(ii) The
list could include milk (an oil in water emulsion),
butter (a water in oil emulsion), salad cream and salad
dressing, etc. Eggs themselves are useful emulsifiers.
2. A list of correct answers would
be extensive. Discussions could centre on the differences/similarities
between the eggs of different animal groups and how
they produce and incubate them. For e.g.: quantity (Hornbills
generally lay 1 egg a year; Sturgeons lay about 7 million);
size /shape; habitat (insects’ eggs are generally
incubated on leaves or in water). Mammals produce eggs,
but these usually develop inside the female’s
body (excepting the duck-billed platypus and the spiny
anteater who both lay eggs). Eggs usually need to be
fertilised to produce young - although there are exceptions
which would make interesting study (e.g. bees).
3. Correct answers will include a discussion
of inherited characteristics. |
 |
This page gives the opportunity for extensive project work
in D & T.
Developing
design & technology capability...
|
|
1 b, c
2 a, b
|
|
|
|
Designing
Skills
|
|
3 a, b, c, d, e, f, g,
h, i, j, k, l |
|
|
|
Making
Skills
|
|
4 b, c, d, g (possible),
i, j, k |
|
|
|
Products
and Applications
|
|
8 a, b, c, d, e, f |
| |
|
|
Quality
|
|
9 a, b, c, d |
KS3 Programme of Study for Art (specifically points
2, 3,5 & 6).
|
(a)
Quantity of eggs packed.
Designation of the
size - e.g. Large.
Indication of quality
such as Class A.
Registered number
of the packing station. The first digit gives the EU
country of origin :
|
1
- Belgium
2
- Germany
3
- France
4
- Italy
5
- Luxembourg
6
- The Netherlands
7
- Denmark
8
- The Republic of Ireland
9
- United Kingdom
10 -
Greece
11
- Spain
12
- Portugal
13
- Austria
14
- Finland
15
- Sweden |
This is followed by a regional number and the packing
station identification number.
Name and address of
the undertaking which has packed the eggs or had them
packed.
Best before date.
Advice to consumers
to keep eggs refrigerated after purchase.
British Egg Industry
Council (BEIC) Lion logo. The logo can only be used
by BEIC subscribers on boxes of eggs that have been
produced in accordance with the Lion Code of Practice
which sets higher standards of production than required
by law.
Retail management
bar codes.
(b) The
list could include: strength, weight, flexibility,
texture, costs, environmental considerations, durability,
aesthetics, function, safety, availability, resistance
to heat/cold, etc.
|
|
Work on this page touches on food science, nutrition and the
importance of a balanced diet in maintaining a healthy lifestyle.
Opportunities exist for useful expansion work in both D &
T and Science (particularly Life Processes & Living Things).
|
Proteins, fats, carbohydrates, vitamins, minerals.
|
|
1. Enzymes are proteins which act
as catalysts within cells. They play a vital role in
breaking down foods prior to absorption.
2. Aerobic respiration can be represented
by the following equation:
glucose + oxygen produces carbon dioxide + water
C6H12O6
+ 6O2 ---------›
6C02 + 6H20 |
This pages features a number of Frequently Asked Questions
(FAQs) relating to eggs, the egg industry, nutrition and health.
Important safety information on egg allergies and the risks
of salmonella is included, and anyone contemplating cooking
with eggs should read these pages first. Pupils studying food
technology and nutrition may also find this information of
interest.
The D & T curriculum offers pupils the opportunities to
develop their ideas by using either resistant materials and/or
compliant materials/or food. Recipes are given for pupils
to try at home or in school, and some of the science behind
food technology is discussed. The physical changes that eggs
undergo during cooking are a good starting point for work
on changing materials, solids and gasses, and physical and
chemical changes.
Experimental
& Investigative Science |
|
3 a |
|
|
|
Life
Processes & Living Things |
|
2 a, b, c |
|
|
|
Materials
& Their Properties |
|
1 a, b, c (possible) |
|
(a)
Boiled, fried, omelette, poached, scrambled, baked.
(b) Coagulation
is a process involving changing the natural state of
proteins from a sol (having characteristics of a liquid)
to a gel (having characteristics of a solid). Coagulation
occurs in foods which contain liquid proteins (such
as eggs) because the shape of the globular polypedptide
molecules changes when the liquid is heated. Egg whites
start to coagulate at 62oC, egg yolks at 65oC. The differing
temperatures are due to the differing protein structures
of whites and yolks. Coagulation of egg protein is the
key process involved in making custards and batters.
Aeration involves the creation of foams. Foams are created
when gas is trapped in a mass. Whisking and whipping
egg whites traps air bubbles in the liquid. The air
bubbles become coated with protein, the molecules unfold
and the protein extends and surrounds the bubbles to
create a stable foam. Egg white foams are used in meringues
and soufflés. Egg yolks do not form foams as
readily as whites due to the presence of fat, which
interferes with the foam formation. Whole egg foams
are denser, but useful in cakes.
An emulsion is one liquid finely dispersed throughout
another. The lecithin in egg yolk is a useful emulsifying
agent. Added to oil and vinegar, egg yolk forms a stable
emulsion - mayonnaise. Hollandaise sauce employs the
same principles as mayonnaise.
(c) Mayonnaise
(emulsification), soufflé (aeration), custard
(coagulation), omelette (aeration and coagulation). |
|
Work on this page offers the potential to cover large areas
of the KS3 Programme of Study for English. Pupils should be
encouraged to discuss texts from other cultures, and the role/influence
that folk tales and legends have on the literature of that
country. Do it! Questions offer the chance for pupils to explore
and consider a variety of different genres (diary, radio script,
children’s book, poem). Pupils could consider the form
that folk tales take - use of phrases such as "long,
long ago", use of repetition, etc. Opportunities to read,
discuss and perform present themselves naturally.
Speaking
& Listening |
|
1 a, b, c,
d
2 a, b
3 a, b
|
|
|
|
Reading
|
|
1 a, c, e, f
2 a, b, c
3
|
|
|
|
Writing
|
|
1 a, b, c
2 a, b |
Pupils work should offer the chance to cover requirements
throughout the KS3 Art Programme of Study. Do it! and Investigate!
questions cover many aspects of Investigating & Making
and Knowledge & Understanding. As always, pupils should
be given the opportunity to plan their work carefully, to
select and experiment with varying materials, and modify their
ideas in the light of their findings.
Investigating
& Making
|
|
7 e
8a, b, c, d, e |
|
|
|
Knowledge
& Understanding
|
|
9 a, b, c, d, e |
|
