1 / 10

Warm Up

Warm Up. 1. What are your favorite type of eggs? Why? 2. Name as many egg foods as possible. Nutrition and Food Science. Chapter 18: Eggs. Nutritional Value. Eggs are in the meat and beans group of the Food Guide Pyramid. One egg is equal to 1 ounce of lean, cooked meat.

locke
Download Presentation

Warm Up

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. Warm Up • 1. What are your favorite type of eggs? • Why? • 2. Name as many egg foods as possible

  2. Nutrition and Food Science Chapter 18: Eggs

  3. Nutritional Value • Eggs are in the meat and beans group of the Food Guide Pyramid. One egg is equal to 1 ounce of lean, cooked meat. • Most people should consume the equivalent of 5-7 ounces of lean, cooked meat per day.

  4. Nutritional Value Cont… • Eggs are one of the best sources of complete protein. • Egg yolks are high in cholesterol, therefore many health experts recommend using egg yolks and whole eggs with moderation. • However, egg whites are cholesterol free.

  5. Egg grades • Eggs for retail sale are graded for quality. • Grading is done by a system called Candling. This is where eggs move along rollers over bright lights. The lights illuminate the eggs’ structure. Skilled people can then look at the eggs carefully and remove any that do not meet standards.

  6. Egg grades • Look for the grade shields on egg cartons or on the tape that seals the cartons. The two grades of eggs available in most supermarkets are U.S. Grade AA and U.S. Grade A. • These grades are given to high-quality eggs that have clean, unbroken shells and small air cells. • The egg whites are thick and clear, and the yolks are firm and stand high above the whites.

  7. Storing Eggs • Buy eggs only from the refrigerated cases. Check to be sure eggs are clean and uncracked before you buy them. • Cracked eggs contain harmful bacteria, which can cause foodborne illness. • You should discard any eggs that become cracked or broken during transportation or storage.

  8. Storing Eggs Cont… • Store eggs in your refrigerator as soon as you bring them home from the store. • You may safely store fresh eggs in the refrigerator for four-five weeks. • Some recipes call only for egg yolks or egg whites. To store leftover yolks, cover them with cold water and refrigerate in a tightly covered container. Use yolks within one or two days and Egg whites within four days.

  9. Assignment • Selecting and Storing Eggs Worksheet • Log onto grade speed, check grade, make a list of any missing assignments • Get with Lab group, write down egg fried rice recipe and fill out lab sheet

More Related