WHOEVER ANSWERS THESE CORRECTLY ILL GIVE BRAINLIEST 10 POINTS FOR EACH

1. to bind- Chicken pot pies

2.to thicken- custard

3,to emulsify- mayonnaise

function

1, Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc. as they help these ingredients adhere and also help to create browned appearance when cooked.

2, This property makes the combination of yolks and whites perfect for thickening sauces, mainly because the setting factor allows each egg to hold four times its weight in moisture from the sauce. When thickening sauces and custards, simmer the mixture to set the proteins gently without scrambling them.

3, The emulsifier makes it easier to break up oil molecules into particles small enough to suspend in water. Emulsifiers found in eggs include lecithin in the yolk and albumin in the whites. Lecithin covers oil particles to keep them from gathering together once in the water-based mixture.

(I don't rlly know if it helps or not but i hope it helps)

the tempo markings are fast-slow-fast..