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EGGS
30問 • 2年前
  • Trix Soriano
  • 通報

    問題一覧

  • 1

    are poultry products from CHICKENS, DUCKS, and QUAILS that are eaten as food.

    Eggs

  • 2

    Unclassified eggs refer to — because they are the MOST widely CONSUMED in the PHILIPPINES and many other countries.

    chicken eggs

  • 3

    — are the second most popular sold in the form of SALTED EGG or itlog na maalat, BALUT, and PENOY.

    Duck eggs

  • 4

    are equally as popular as duck eggs.

    Quail eggs

  • 5

    They are boiled, rolled in batter, then deep-fried.

    Quail eggs

  • 6

    It is a popular street food for all persons across ages and social groups.

    Quail eggs

  • 7

    They are also used as MAJOR INGREDIENTS in POPULAR dishes such as CHOPSUEY, EMBUTIDO, birds nest soup with shrimp and quail eggs, picadillo, and vegetable salads.

    Quail eggs

  • 8

    4 main parts of an egg

    Yolk Egg white Shell Shell membrane

  • 9

    portion is found at the center of the egg.

    The yolk/yellow/orange

  • 10

    It constitutes 31% of the total weight of the whole egg.

    Yolk

  • 11

    The —, which is called the —. It constitutes 57% of the egg's total weight.

    egg white, albumen

  • 12

    The shell membranes consisting of the — membranes. They can easily be seen when —.

    inner and outer peeling a hard-cooked egg

  • 13

    It is the thin, soft, translucent film between the egg white and the shell.

    Shell membrane

  • 14

    The — is hard case or outer covering protecting the egg white and the egg yolk.

    shell

  • 15

    the shell consists mainly of —

    calcium carbonate.

  • 16

    Shell has TINY PORES that allow — to pass through for the —

    gases, developing embryo.

  • 17

    Eggs are a rich source of complete — similar to the quality of —1 present in —3.

    protein, meat, fresh produce, and poultry

  • 18

    Eggs are NOT ONLY RICH IN PROTEIN but are also good sources of — (except —), —3.

    vitamins Vitamin C or ascorbic acid iron, phosphorus, and trace minerals

  • 19

    Egg yolk is rich in — Egg white contains

    iron, Vitamin A, and cholesterol proteins and a significant quantity of riboflavin.

  • 20

    EGGS, like MILK, are good sources of — and are CONSIDERED an almost — for people of all ages.

    well-balanced nutrients complete food

  • 21

    Eggs are grade based on

    1. Color 2. Weight 3. Quality

  • 22

    1. Color-

    white, brown, mixed

  • 23

    2. Weight - SALE of eggs is BASED on the — of the egg, which is based on its weight in —

    SIZE , grams

  • 24

    3. - eggs are sorted based on some CHARACTERISTICS of the SHELL, EGG WHITE, EGG YOLK, AND AIR CELL

    Quality

  • 25

    = 69 grams or more

    Jumbo

  • 26

    = 62 to 68 grams

    Extra-large

  • 27

    = 55 to 61 grams

    Large

  • 28

    = 48 to 54 grams

    Medium

  • 29

    = 41 to 47 grams

    Small

  • 30

    = less than 41 grams

    Very Small

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    問題一覧

  • 1

    are poultry products from CHICKENS, DUCKS, and QUAILS that are eaten as food.

    Eggs

  • 2

    Unclassified eggs refer to — because they are the MOST widely CONSUMED in the PHILIPPINES and many other countries.

    chicken eggs

  • 3

    — are the second most popular sold in the form of SALTED EGG or itlog na maalat, BALUT, and PENOY.

    Duck eggs

  • 4

    are equally as popular as duck eggs.

    Quail eggs

  • 5

    They are boiled, rolled in batter, then deep-fried.

    Quail eggs

  • 6

    It is a popular street food for all persons across ages and social groups.

    Quail eggs

  • 7

    They are also used as MAJOR INGREDIENTS in POPULAR dishes such as CHOPSUEY, EMBUTIDO, birds nest soup with shrimp and quail eggs, picadillo, and vegetable salads.

    Quail eggs

  • 8

    4 main parts of an egg

    Yolk Egg white Shell Shell membrane

  • 9

    portion is found at the center of the egg.

    The yolk/yellow/orange

  • 10

    It constitutes 31% of the total weight of the whole egg.

    Yolk

  • 11

    The —, which is called the —. It constitutes 57% of the egg's total weight.

    egg white, albumen

  • 12

    The shell membranes consisting of the — membranes. They can easily be seen when —.

    inner and outer peeling a hard-cooked egg

  • 13

    It is the thin, soft, translucent film between the egg white and the shell.

    Shell membrane

  • 14

    The — is hard case or outer covering protecting the egg white and the egg yolk.

    shell

  • 15

    the shell consists mainly of —

    calcium carbonate.

  • 16

    Shell has TINY PORES that allow — to pass through for the —

    gases, developing embryo.

  • 17

    Eggs are a rich source of complete — similar to the quality of —1 present in —3.

    protein, meat, fresh produce, and poultry

  • 18

    Eggs are NOT ONLY RICH IN PROTEIN but are also good sources of — (except —), —3.

    vitamins Vitamin C or ascorbic acid iron, phosphorus, and trace minerals

  • 19

    Egg yolk is rich in — Egg white contains

    iron, Vitamin A, and cholesterol proteins and a significant quantity of riboflavin.

  • 20

    EGGS, like MILK, are good sources of — and are CONSIDERED an almost — for people of all ages.

    well-balanced nutrients complete food

  • 21

    Eggs are grade based on

    1. Color 2. Weight 3. Quality

  • 22

    1. Color-

    white, brown, mixed

  • 23

    2. Weight - SALE of eggs is BASED on the — of the egg, which is based on its weight in —

    SIZE , grams

  • 24

    3. - eggs are sorted based on some CHARACTERISTICS of the SHELL, EGG WHITE, EGG YOLK, AND AIR CELL

    Quality

  • 25

    = 69 grams or more

    Jumbo

  • 26

    = 62 to 68 grams

    Extra-large

  • 27

    = 55 to 61 grams

    Large

  • 28

    = 48 to 54 grams

    Medium

  • 29

    = 41 to 47 grams

    Small

  • 30

    = less than 41 grams

    Very Small