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 oz. per doz.
large 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 White Yolk Shell Use in Recipe Grade AA Thick
High,Yellow
Perfect
Fried, poached
Grade A
Grade B
Thin
Yellow
May have abnormal Character
Baking in Recipes
Grade C
Pale in color
Cracked

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.