EGGS

30問 • 2年前

Trix Soriano

通報

問題一覧

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

Eggs

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

chicken eggs

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

Duck eggs

are equally as popular as duck eggs.

Quail eggs

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

Quail eggs

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

Quail eggs

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

4 main parts of an egg

Yolk Egg white Shell Shell membrane

portion is found at the center of the egg.

The yolk/yellow/orange

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

Yolk

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

egg white, albumen

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

inner and outer peeling a hard-cooked egg

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

Shell membrane

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

shell

the shell consists mainly of —

calcium carbonate.

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

gases, developing embryo.

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

protein, meat, fresh produce, and poultry

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

Egg yolk is rich in — Egg white contains

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

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

well-balanced nutrients complete food

Eggs are grade based on

1. Color 2. Weight 3. Quality

1. Color-

white, brown, mixed

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

SIZE , grams

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

Quality

= 69 grams or more

Jumbo

= 62 to 68 grams

Extra-large

= 55 to 61 grams

Large

= 48 to 54 grams

Medium

= 41 to 47 grams

Small

= less than 41 grams

Very Small

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問題一覧

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

Eggs

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

chicken eggs

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

Duck eggs

are equally as popular as duck eggs.

Quail eggs

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

Quail eggs

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

Quail eggs

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

4 main parts of an egg

Yolk Egg white Shell Shell membrane

portion is found at the center of the egg.

The yolk/yellow/orange

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

Yolk

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

egg white, albumen

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

inner and outer peeling a hard-cooked egg

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

Shell membrane

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

shell

the shell consists mainly of —

calcium carbonate.

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

gases, developing embryo.

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

protein, meat, fresh produce, and poultry

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

Egg yolk is rich in — Egg white contains

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

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

well-balanced nutrients complete food

Eggs are grade based on

1. Color 2. Weight 3. Quality

1. Color-

white, brown, mixed

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

SIZE , grams

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

Quality

= 69 grams or more

Jumbo

= 62 to 68 grams

Extra-large

= 55 to 61 grams

Large

= 48 to 54 grams

Medium

= 41 to 47 grams

Small

= less than 41 grams

Very Small