PPT-Eggs and Egg Products 1 Objectives

Understand the requirements of the EPIA Know the standards used to evaluate the safety and quality of eggs in the US Learn which common foodborne pathogens are associated with eggs Understand how to prevent and control eggassociated disease in . Ryan A. Meunier. 1. & Dr. Mickey A. Latour. 2. Purdue University. 1151 Smith Hall. West Lafayette, IN 47907. 1. Department of Curriculum & Instruction, . 2. Department of Animal Sciences. Egg Production. Contemporary Baking. Ingredients. Flour. Cereals such as wheat, oats, corn, and rice are commonly used to produce flour. . For baking, wheat flour is most commonly used. Flour has a protein in it called gluten. . Food fact. Proteins contain 4 calories per gram.. Protein . is a very important nutrient. It makes up most of our body cells, tissues and fluids. .. Protein . Deficiency. -Leads to Kwashiorkor in children Happens mostly in impoverished countries where there is a lack of protein rich foods. . Facts-. • A hen requires 24-26 hours to produce an egg. Thirty. minutes later she starts all over again.. • If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.. Exam Revision 2009. Research Context: EGGS. Design Theme: BUFFET PRODUCTS. Uses/functions of eggs in cooking. Emulsification:. Oil and water mixed together form an emulsion, but this will only last a short while then separate. The lecithin in egg yolks keeps the emulsion stable. protein. Facts About Protein. Primary function is to build and repair body tissue.. Protein provides 4 calories per gram.. Keep meat and poultry portions small and lean.. Include at least 8 oz. of cooked seafood per week.. Protein. Proteins provide . 4. calories per gram. . The main function of protein is to . build and repair body tissues. .. You must eat protein . daily. to replace the wear and tear on the body tissues. .  Explain why it is important to use a thermometer instead of a visual cue to check for doneness of egg dishes.. Practice . using a food thermometer on egg dishes. . Vocabulary .  . Casserole:. http://www.ewg.org/skindeep. /. . Christine . Girtain. Toms River HS South. NJESTA Board Member. http://www.njesta.org/. . cgirtain@trschools.com. . Myth – . FDA promptly recalls any product that injures people. Analysts:. Yujiang (Walter) Chen. Amey P Dargude. Rahul Gohil. Yue (Benjamin) Xu. Yuqing Zhang . . Presented . on 14 Dec, 2015. . . 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.. 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 . Protein . is a very important nutrient. It makes up most of our body cells, tissues and fluids. .. Protein . Deficiency. -Leads to Kwashiorkor in children Happens mostly in impoverished countries where there is a lack of protein rich foods. . Protein helps your body grow, repair itself, and fight disease. . It also provides energy when needed.. Protein is the main building block of the body because it is the main component of most cells (i.e., muscles)..