Eggs Online

May 27, 2025

0 likes | 5 Vues

When it comes to fresh, high-quality eggs delivered straight to your door, Farzana stands out as the best place to shop online in the UAE. Known for its excellence in fresh produce and grocery distribution, Farzana has extended the same level of trust and quality to its online egg selection. Whether youu2019re a household shopper or a commercial kitchen, you can count on Farzana for eggs that are fresh, hygienically packed, and reliably delivered.

Share Presentation

Embed Code

Link

Shilpa43

Télécharger la présentation

Eggs Online

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

Eggs

Eggs. Structure. Nutrients:. Yolk: Vitamin A Vitamin D B Vitamins Carbohydrate Complete Protein Iron Phosphorous Small amount of Calcium Fat. Nutrients. Albumin: Water Riboflavin Protein 80 calories per egg. Buying Eggs. Buying Eggs: Grade AA eggs Grade A

492 views • 16 slides

Eggs

Eggs. Class A eggs are Clean Fresh Have unbroken shells Class B eggs are removed from their shells and pasteurised The size ranges from very big to small. Very large-more than 73g Large-more than 63g Medium –more than 53g Small-53g. Eggs.

732 views • 11 slides

Eggs

Eggs. Structure of the Egg . Albumen: egg white Will be come thinner as eggs age The fresher the egg the cloudy-white it will look Yolk: yellow portion Flatten as ages Color depends on hen’s diet Red spot near yolk mean that one or more small blood vessels in the yolk have ruptured

759 views • 31 slides

Eggs

Eggs. Parts of the Egg. Parts of the egg & their functions. Shell Protects the egg during handling Prevents moisture from escaping The breed of egg determines color- no effect on quality, flavor or nutrition Yolk Yellow part of egg 3/4s of the calories- most vitamins, minerals and fat

842 views • 15 slides

Eggs

Eggs. What you need to know. Composition of an Egg. A whole egg consists of a yolk, a white, and a shell. In addition, it contains a membrane that lines the shell and forms an air cell at the large end, and two white strands called chalazae that hold the yolk centered.

1.1k views • 8 slides

eggs

eggs. tadpole. metamorph. Adulthood. Mating calls: one way amphibians attract mates. amplexus.

195 views • 6 slides

EGGS

EGGS. PROPERTIES. Coagulation properties – trap milk when heated to form custards Provide structure to foods Contribute to texture by influencing flavor, smoothness, moistness. NUTRITIVE VALUE. 75% Water 12% Protein 10% Fat 1% Carbohydrate 1% minerals. LIPIDS. Almost all in yolk

579 views • 41 slides

Eggs

Eggs. Chapter 11. Foods containing eggs. Chicken eggs Standard Fertile Free-range Organic. Non-chicken eggs Duck Goose Ostrich Quail Turkey. Eggs types. Value-added eggs. Health of Consumer Special Attributes Nutrient Content of Feed Conditions Under Which Hens Raised

3.09k views • 44 slides

EGGS!!!

EGGS!!!. An “Eggstroidinary” Powerpoint. Nutrient Content. Good source of complete protein All essential amino acids Thiamin, Riboflavin, iron, phosphorous Vitamins A&D. Anatomy of an Egg. Shell Membranes: 2 membranes (inner and outer) surround the albumen

452 views • 25 slides

Eggs

Eggs. Cooking Rules for Eggs:. 1. Avoid excessive temperatures. 2. Avoid excessive cooking time. Functions of Eggs:. Other than the obvious two…flavor and color. 1. They cause foods to get thick… “thickening ”.

467 views • 19 slides

EGGS!

EGGS!. 1. What we’re doing today folks!. History Etiology Health Dissecting the egg Good Egg, Bad Egg Cooking. 2. Background History . 300 mya- eggs laying in the ocean 100 mya- mineralized egg shell 8 mya- Gallus genus formed 3-4 mya- Gallus gallus chicken species formed

1.01k views • 40 slides

EGGS

EGGS. Eggs in antiquity. Eggs had a very significant place in ancient Greek religious-mystical life and tradition. They were always a symbol of life and rebirth. Eggs, even from ostriches, were found in ancient graves – huge and carved with delicate art. The cosmogonical egg.

338 views • 8 slides

Eggs

Eggs. Hen. The Egg -Nutrients. Egg Farm - History. Egg Industry evolution. Click on chapter 5. Hen House. Egg processing. Eggs by numbers. Egg Safety. Egg Safety. Recipes. How to make an omelet? how-to-make-poached-eggs? how-to-make-fried-eggs? how-to-make-eggs-Benedict?.

442 views • 10 slides

Eggs

Eggs. Eggs are important! They are responsible for holding the cake together so that is doesn’t fall apart. Flour. Flour gives a cake some of its color and flavor. It is the basic substance of the cake. Baking Powder.

277 views • 6 slides

EGGS

EGGS. mayonnaise. Mixing oil and vinegar. salads. Emulsifying. sauces. meringue. Thickening. sauces. Garnishing. Aerating. mousse. PROPERTIES OF EGGS. Enriching. Coating. pies. burgers. quiche. Glazing. Adding flavour And nutritive value. Binding. Setting. fishcakes.

430 views • 10 slides

EGGS

EGGS. Literature Focus Unit EDU 315 Cassie Palmer. Literature Selection. An Egg is Quiet by Dianna Aston Eggs by Jerry Spinelli First the Egg by Laura Vaccaro Seeger Guess What is Growing Inside This Egg by Mia Posada Green Eggs and Ham by Dr. Seuss

415 views • 19 slides

Eggs

Eggs. Structure of Eggs. Shell. White. Chalazae. Embryonic Disk. Air Chamber. Yolk. Nutrients in Eggs. Protein Vitamin A B Vitamins Vitamin D Iron Calcium Phosphorus Other Trace Minerals. Is there any Nutritional difference?. NO!. Buying Eggs.

361 views • 9 slides

Eggs

Eggs. EGGS ARE NUTRITIOUS…. Whole eggs are protein-rich, low in sodium and contain varying amounts of 13 vitamins and minerals. Eggs are nutrient-rich compared to calorie intake… just 70 calories per large egg. PARTS OF AN EGG. SHELL.

530 views • 46 slides

Eggs

Eggs. Culinary Arts. Objectives. You will be able to: I dentify parts of an egg Explain the safety processions to take when handling eggs Recognize the grade of an egg Explain different uses for eggs. Terminology.

423 views • 19 slides

EGGS

EGGS. Jing ling (16) and Liew Kee (10) 3c. Eggs is very nutritional as it is rich in riboflavin, vitamin B12, phosphorus, protein and selenium. But the egg yolk also contain high amount of fat, saturated fat, and cholesterol. Nutritional facts. Nutritional value of a raw egg. eggs.

244 views • 19 slides

Eggs

Eggs. Lion Mark. The Lion Quality Mark shows that eggs have been produced to the highest food safety standards. Laying cages- battery farming. Barn eggs. Free range. Organic. Inside an egg. Freshness of eggs. Eggs for caterers. Why? Save money Save time Less storage space

279 views • 11 slides

Eggs

Eggs. The Parts of the Egg. Parts of the Egg. Egg Sizes. Per Dozen. Peewee eggs. 1.5 ounces (425 grams). Small eggs. 1.8 ounces (510 grams). Medium eggs. 2.1 ounces (595 grams). Large eggs. 2.4 ounces (680 grams). Extra-large eggs. 2.7 ounces (765 grams). Jumbo eggs.

261 views • 22 slides

More Related