PPT-Smart Egg Tray Never go out of eggs

Introduction Eggs are one of the staple food items Needed at any point of time To stock up when runs out of stock Girish Ravi mailTogirishgowda123gmailcom Business Case Egg trays are used to store eggs carefully. 1 CD6 SE Fig 1 CD XT SE Fig 1 CD8 SE Fig 1 CD ransport brPage 3br 325 1015 Reading 325 325 Fig 3 17 59 57 Fig 2 1 1 1 brPage 4br Cyrus CD 6 SE 2 CD 8 SE 2 CD XT SE 2 CD T TRANSPORT User Instructions 1 IMPORTANT Read before operating this equipme An “emulsion” is a mixture that forms when liquids are combined that do not normally mix. . For example, take oil and vinegar salad dressing.. The vinegar and seasonings sink to the bottom and the oil floats to the top. BUT add an egg yolk in the correct manner and the two will combine to form a permanent emulsion. . November 20, 2014. Warm up: . Last class your lab groups made a meringue. . Describe three important principles to remember about making meringues. . 2. What function of eggs do meringues represent?. 4th . Revisi. on. , 1. 2. . Nop. ember. 20. 10. Nugraha. E. . Suyatma. . and J. oko. . Hermanianto. Department of Food Science and Technology. Bogor Agricultural University. 1. EGG. An . egg. is a round or oval cell laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo. Eggtravaganza. !. What is Easter?. Easter is the time for holidays, festivals and a time for giving chocolate Easter eggs. But Easter means much more..... Easter is the oldest and the most important . Ruptured blood vessel, safe to eat. Grade AA . The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall. . &. OTHER PROTEIN SOURCES. Foods I: Fundamentals. PROTEIN. SOURCES of protein:. Eggs, fish, red meat, poultry, nuts, beans, dairy. Our body needs 2-3 servings of protein daily so that we are able to:. and grainy in . texture. .. An . eggshell is covered with as many as . 17,000. tiny . pores. . . It . is a semi-permeable membrane, which means that . air. , . odors. , and . moisture. can . pass. Eggs. EGG. TRIVIA. A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. . Eggs age more in one day at room temperature than in one week in the refrigerator. . Most eggs eaten in the United States come from hens, or female chickens.. Eggs have several parts: . The hard shell is porous and lined with membranes. A pocket of air, (air cell), lies between these membranes at the wide, round end.. Air . Pocket. Yolk. High . in fat and . cholesterol . Chalazae. Keeps . the yolk centered. Shell . Protects . the egg contents. Thick Albumin (Egg White). Around the egg yolk. Thin Albumin (Egg White). Jaiswal. Asstt. . Prof.-cum-Jr. Scientist. Dept. of Livestock Products Technology. Bihar Veterinary College. Bihar Animal Sciences University. Patna-800014 (Bihar). Introduction. Egg . products are processed and convenience forms of eggs for commercial, foodservice and . Behavioural Objectives. By the end of this PowerPoint, you (as a students), will be able to identify:. Features of eggs: freshness of eggs; use of date marks stamped on the egg; storage method of eggs;. Funding for this presentation was provided by USDA's Outreach and Assistance to Socially Disadvantaged Farmers and Ranchers (OASDFR) program (Project number 2009-00705), part of the National Institute of Food and Agriculture.