Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
10 Cards in this Set
- Front
- Back
|
Eggs are grading by
|
Candaling
|
|
|
Color of shell is unrelated to
|
food value or quality
|
|
|
Egg yolk is a natural
|
emulsion of oil in water
|
|
|
Chalazae
|
yolk anchors hold yolk
|
|
|
custards are set by
|
coagulation of cooked egg yolks
|
|
|
Air space in egg becomes
|
larger with age
|
|
|
Good quality of egg is determined by
|
high proportion of thick white
|
|
|
Nutritive value of egg
|
80 calories, 6 grams of protein, 5 grams of fat
|
|
|
More protein is found in this part of the egg...
|
the yolk because it is more concentrated
|
|
|
Color of yolk depends upon
|
amount and color of pigment in hen's diet
|
