parts of the egg n.
Download
Skip this Video
Download Presentation
Parts of the Egg

Loading in 2 Seconds...

play fullscreen
1 / 10

Parts of the Egg - PowerPoint PPT Presentation


  • 77 Views
  • Uploaded on

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.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Parts of the Egg' - filomena-veagh


Download Now 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.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
parts of the egg
Parts of the Egg
  • thick albumen
  • thin albumen
  • shell
  • air cell
  • yolk
  • chalaza
sizes of eggs
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.
storage
Storage
  • Eggs should be refrigerated large end up in the egg carton.
egg cookery
Egg Cookery
  • Cook at low temperature
  • Cook until desired firmness
nutritional value
Nutritional Value
  • Protein, fat, vitamin A, vitamin D, riboflavin, iron, phosphorus
eggs function in cooking
Eggs Function in Cooking
  • Binder, Add nutrients, Color, texture, flavor, Thickener, Leavening agent,
  • Emulsifier
true or false
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.

egg whites
Egg whites
  • Foamy
  • soft peaks
  • stiff peaks
vocabulary
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.