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    Physical Structure of An Egg Grade 10

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    Jessa Brigole Torres
    The document discusses the nutritional value and physical structure of eggs. It contains: 1) Eggs are a complete food that provide high-quality protein, vitamins (except C), minerals, omega-3 fatty acids, and lutein. 2) Eggs contain nutrients like vitamin A and B complexes, vitamin D, vitamin E, phosphorus, zinc, and folate which is important for heart health and preventing birth defects. 3) Eggs are graded based on their exterior and interior quality, with grades of A, B, C, and D used in the Philippines based on shell cleanliness, shape, and viscosity of albumen and yolk quality.

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    Download as PPTX, PDF, TXT or read online from Scribd

    Physical Structure of An Egg Grade 10

    Uploaded by

    Jessa Brigole Torres
    64 views15 pages
    The document discusses the nutritional value and physical structure of eggs. It contains: 1) Eggs are a complete food that provide high-quality protein, vitamins (except C), minerals, omega-3 fatty acids, and lutein. 2) Eggs contain nutrients like vitamin A and B complexes, vitamin D, vitamin E, phosphorus, zinc, and folate which is important for heart health and preventing birth defects. 3) Eggs are graded based on their exterior and interior quality, with grades of A, B, C, and D used in the Philippines based on shell cleanliness, shape, and viscosity of albumen and yolk quality.

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    cookery grade 10 (Physical Structure of an egg)

    Original Title

    Physical Structure of an Egg Grade 10

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    The document discusses the nutritional value and physical structure of eggs. It contains: 1) Eggs are a complete food that provide high-quality protein, vitamins (except C), minerals, omega-3 fatty acids, and lutein. 2) Eggs contain nutrients like vitamin A and B complexes, vitamin D, vitamin E, phosphorus, zinc, and folate which is important for heart health and preventing birth defects. 3) Eggs are graded based on their exterior and interior quality, with grades of A, B, C, and D used in the Philippines based on shell cleanliness, shape, and viscosity of albumen and yolk quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    64 views15 pages

    Physical Structure of An Egg Grade 10

    Uploaded by

    Jessa Brigole Torres
    The document discusses the nutritional value and physical structure of eggs. It contains: 1) Eggs are a complete food that provide high-quality protein, vitamins (except C), minerals, omega-3 fatty acids, and lutein. 2) Eggs contain nutrients like vitamin A and B complexes, vitamin D, vitamin E, phosphorus, zinc, and folate which is important for heart health and preventing birth defects. 3) Eggs are graded based on their exterior and interior quality, with grades of A, B, C, and D used in the Philippines based on shell cleanliness, shape, and viscosity of albumen and yolk quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    Physical Structure

    of an Egg
    NUTRITIVE VALUE OF EGG

    Egg is indeed one of nature’s


    complete food. It contains high quality
    protein with all the essential amino
    acids, all of the vitamin except vit. C,
    and many minerals.
    NUTRITIVE VALUE OF EGG
    1. Egg Contains high quality or
    complete protein with essential
    amino acids.
    2. Source of energy – large supplies 75
    calories.
    3. Vitamins
     Vitamin A Vit. B-comlex
     Vit. D Vit. E
    4. Minerals
    - phosphorus
    - zinc
    - folate- important for the prevention
    of birth defects and heart disease for
    elderly.
    5. Omega 3 poly unsanturated fatty
    acids.
    6. Lutien –reduces cataracts
    Egg Quality

    Egg quality has two general components:


     Shell quality ( exterior quality )
     Interior egg quality
    Egg Grading

    Grading is a form of control used to


    classify eggs for exterior and
    interior quality . In the Philippines,
    the grade designations are A,B,C
    and D.
    Exterior Quality – shell quality based on
    shell cleanliness, shell soundness,
    texture, shell shape.

    Interior quality- based on relative


    viscosity of the albumen freedom from
    foreign matters in the albumen, shape
    and firmness of the yolk and freedom
    from yolk defects.
    Egg size
    Characteristics of fresh Egg
    1. The shell is white, thick, and rough
    2. The air cell is regular
    3. The egg white is clear, firm and thick.
    4. It sinks when place in water.
    5. The yolk is round firm, well-centered
    and free from defects.
    Enumerate the 5 egg sizes.
    True or false

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