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 . 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. 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?. 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.. Ag Processing Technology. Unit 3. Objectives. Describe the production of meat from cattle, pigs and poultry. Identify meat products from cattle, pigs and poultry. List five factors affecting meat tenderness. Directions:. Throughout the school I have hidden 25 different QR codes that will provide you with the answers to the questions below. Find the QR codes throughout the school, scan the code, and answer the questions on this sheet. After you answer each question write a description of the location for that QR code. (The QR codes around the school are numbered so that you know what question the answers go with.). You have a 100-story building, 2 eggs, and you are a busy man. Your goal is to find the . highest floor from which you can still drop an egg without breaking it. Assume that if dropped from below that critical floor an egg always survives, while if dropped at or above – always breaks. . &. 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:.  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:. 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. 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 . EGG DONOR PROGRAM Table of Contents 1. Introductory Letter(s) 2. General Information 3. Prospective Egg Donor Information 4. Consent Forms 5. Contact Information 6. Additional Resources www.Chicago-IV nutrition, cooking and storage . methods? . eggs. eggs. Eggs . have nutritional value and offer versatility in cookery. .. Why are eggs sold in the dairy case when they are classified as protein and should be sold in the meat case?. John . Alunni. 20.2. 20.1. Learning Objectives. Understand the composition of eggs. Purchase and store eggs properly. Apply various cooking methods to eggs. After this class, you should be able to. complete the following Learning Objectives.