grade10tle2ndweek-20090954545032006.pptx

educational purposes

1. NUTRITIONAL VALUES AND COMPONENTS OF EGG

2. LECITHIN – of a group of phospholipids that are found in many plant and animal tissues, especially CHALZAE – one pair of spiral threads of albumen holding the yolk of a bird is egg in position. ALBUMEN – the white of an egg; the nutritive and protective gelatinous substance, mostly an albumin that surrounds the yolk. CHALKY – of or like chalk. CANDLING – to examine for freshness, fertility and others by holding them up to a bright light. PROTEIN – is high biological value as it contains all the essential amino acids needed by the human body. VITAMINS – most of the recognized vitamins A,B,D, E except Vitamin C. MINERALS – an excellent source of iodine, phosphorus, zinc, selenium, calcium and iron. FAT – has 11.2% fat. The fat an egg is found almost entirely in the yolk. CHOLESTEROL – cholesterol and lecithin are fat-like substances and are essential to the structure and function of all cells in the body. TECHNICAL TERMS ENERGY VALUE OF EGGS

3. 1. CHICKEN EGGS – are the most popular and the most widely consumed eggs of the world. A. Standard eggs – these are the most common chicken eggs and are the regular eggs that are sold in market. B. Organic eggs – these are the pure, natural and healthy chicken eggs which are sold in supermarket and quite expensive. C. F ree-range eggs – these eggs are healthier than the standard eggs but less healthy as compared to organic eggs. 2. BANTAM’S EGGS – these eggs are small and tasty, and usually have a white shell. 3. DUCK EGGS – are much larger than a hen’s eggs and have a stronger flavour. 4. GOOSE EGGS – these are the largest of all the eggs you are likely to find on sale. 5. HEN’S EGGS – these are graded according to size small, medium, large and extra large or very large. 6. BARN EGGS – these come from hen’s that are still very intensively farmed but are not confined to cages. 7. QUAIL EGGS – these are tiny, with pretty speckled shells and a delicate flavour. TYPES OF EGGS

4. 1. GRADE AA – best used for fried or poached eggs. 2. GRADE B – suitable for use in baking. 1. FRESH EGGS OR SHELL EGGS – are most often used for breakfast cookery. 2. FROZEN EGGS – are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelettes, French toast and in baking. 3. DRIED EGGS – are used primary for baking. EGG GRADES MARKET FORMS OF EGGS