Beating egg whites - PowerPoint PPT Presentation

8 th Grade Foods and Nutrition

FACS Jeopardy. 8 th Grade Foods and Nutrition. Prep Terms. Cooking Tech. Quick Breads. Yeast Breads. Eggs. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. Double Jeopardy.

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Egg Assignment

Egg Assignment . More About Eggs !. Egg Trivia . The largest single chicken egg ever laid weighed a pound with a double yolk and a double shell!. The record for omelet making in the Guiness Book of World’s Records was: 427 omelets in 30 minutes!. More Trivia.

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The Incredible Edible Egg

The Incredible Edible Egg. An average hen lays 300-325 eggs a year. To produce 1 egg it takes 24 -26 hours. 30 minutes after the egg is laid, she starts all over again. A mother hen will turn over her egg about 50x a day.

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Eggs

Eggs. Chalaza. Air Cell. Yolk. Shell. Albumen. Shell Membrane. “white”. Eggs. Nutritional Value Protein Iron Vitamins and Minerals especially vitamin A . Egg yolks are high in cholesterol Egg whites are cholesterol free. Grades of Eggs. Eggs are graded by the USDA .

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Using Eggs in Recipes

Using Eggs in Recipes. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Custard. A tender blend of milk thickened with eggs Base for many dishes 2 types of custards – stirred and baked.

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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.

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Egg Notes

Egg Notes. Chapter 33. The Basics of Eggs Eggs are one of the nature’s most versatile, nutritious and economical foods. Anatomy of an egg 1. air cell- pocket of air, lies between the shell and inner membrane 2. albumen- thick fluid known as the egg white a. gets thinner as the egg ages

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