Slide 1Eggs Competency #4: I understand egg cookery and can demonstrate a variety of techniques FACS National Standard #8.5.2: Demonstrate a variety of cooking method including…
E g g Q u a l i t y G u i d e Introduction 3 Section 1 1 The Structure of the Egg 4 2 Egg Formation 6 3 Common Internal and Egg Shell Faults 9 4 Composition and Nutrient…