List eight different uses for eggs in food preparations. (0.4 points per use) Please give one example of a food application for each use/function. (0.1 points per example).
a) Binding agent - Example: Meatballs
b) Leavening agent - Example: Sponge cake
c) Thickening agent - Example: Custard
d) Emulsifying agent - Example: Mayonnaise
e) Coating/Breading - Example: Breaded chicken