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PARTS OF THE EGG Composed of calcium Carbonate Color determined by breed of hen and does not effect flavor, nutritive value or shell thickness Color varies.

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Presentation on theme: "PARTS OF THE EGG Composed of calcium Carbonate Color determined by breed of hen and does not effect flavor, nutritive value or shell thickness Color varies."— Presentation transcript:

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2 PARTS OF THE EGG Composed of calcium Carbonate Color determined by breed of hen and does not effect flavor, nutritive value or shell thickness Color varies with feed of the hen Major source of vitamin A; Iron; Fat; and Protein Germinal Disk Clear membrane that holds the egg yolk Twisted cord-like strands of egg white Anchors yolk in the center of the egg A prominent chalazae indicates freshness pocket of air formed at large end of the egg increases as egg ages two membranes-inner and outer- surround the albumen provides a protective barrier against bacterial penetration air cell forms between these two membranes Nearest to the shell Spreads around the thick white of high quality eggs Major source of riboflavin and protein Stands higher and spreads less than thin egg white in higher grade eggs Thin becomes indistinguishable from thin white in lower grade eggs

3 EGG SIZES peewee 15 ounces per dozen small 15 ounces per dozen medium 15 ounces per dozen large 15 ounces per dozen Extra large 15 ounces per dozen Jumbo 15 ounces per dozen

4 Candling

5 Quality and freshness Grade AA Grade A

6 FRESHNESS DATING

7 EGG COLOR

8 Handling eggs safely

9 NUTRITION Protein Vitamin A Fats Omega 3 Cholesterol riboflavin Vitamin B6, B12, and folic acid

10 STORING

11 Eggs in cooking

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13 SPECIALITY EGGS CAGE FREE FREE ROAMING OMEGA 3 ORGANIC

14 COOKING EGGS

15 When you start with a portrait and search for a pure form, a clear volume, through successive eliminations, you arrive inevitably at the egg. Likewise, starting with the egg and following the same process in reverse, one finishes with the portrait. Pablo Picasso


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