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…

Slide 1Eggs Slide 2 Parts of the Egg The Parts of the Egg Slide 3 Slide 4 Egg Sizes and Weight Egg SizesPer Dozen Peewee eggs15 ounces (425 grams) Small eggs18 ounces (510…

Slide 1Its all about Eggs Slide 2 Eggs are a good source of protein, but it's important to store, handle and prepare them properly. Eggs are a good choice as part of…

Slide 1Chapter 24 Breakfast Preparation Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Slide 2 Eggs The Composition of Eggs Yolk High in both fat and…

1. Week 6 Breakfast Eggs and Dairy Products. 2248 email: [email protected] 2. Outline • Egg– Understanding Eggs– Grade and Quality– Size, Market form, Egg substitutes–…

1. EGGS Know -How 2. BUYING, STORING, & USING Do not buy eggs that are dirty, cracked or leaking. 3. The color of an egg – white or brown – is determined by the breed…

Slide 1 THE FEMALE REPRODUCTIVE SYSTEM Slide 2 Slide 3 ESTROGEN This hormone is responsible for: Maturation of eggs Preparation of uterus lining Menstruation Development…

Breakfast Preparation Breakfast Preparation Food Service I Breakfast Preparation Overview Eggs are the most popular breakfast item in a restaurant because they can be prepared…

Eggs Eggs Objectives Describe the structure of an egg. Explain how to select and store eggs. Explain scientific principles related to egg cookery. Demonstrate how to separate…