1 / 10

Parts of the Egg

Parts of the Egg. thick albumen thin albumen shell air cell yolk chalaza. Sizes of eggs. jumbo 30 oz. per doz. medium 21 oz. per doz. extra large 27 oz. per doz. small 18 oz. per doz. large 24 oz. per doz. peewee 15 oz. per doz.

Download Presentation

Parts of the Egg

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Parts of the Egg • thick albumen • thin albumen • shell • air cell • yolk • chalaza

  2. Sizes of eggs • jumbo 30 oz. per doz. • medium 21 oz. per doz. • extra large 27 oz. per doz. • small 18 oz. per doz. • large 24 oz. per doz. • peewee 15 oz. per doz.

  3. Storage • Eggs should be refrigerated large end up in the egg carton.

  4. Egg Cookery • Cook at low temperature • Cook until desired firmness

  5. Nutritional Value • Protein, fat, vitamin A, vitamin D, riboflavin, iron, phosphorus

  6. Eggs Function in Cooking • Binder, Add nutrients, Color, texture, flavor, Thickener, Leavening agent, • Emulsifier

  7. Egg Characteristics

  8. True or False The color of the egg shell has no influence on nutritional values or eating quality. Most recipes are developed to use extra large eggs.

  9. Egg whites • Foamy • soft peaks • stiff peaks

  10. Vocabulary • candling - Process of grading eggs with light. • albumen - White part of an egg. • yolk - Yellow part of an egg. • air cell - Separation between membranes. • shell - Outer covering of egg, brittle and porous. • chalaza - Anchors and supports yolk from breaking in shell. • bloom - Another name for outer covering of an egg. • USDA - United States Department of Agriculture.

More Related