TLE Flashcards
(25 cards)
poultry products from chickens, ducks, and quails that are eaten as food. Unclassified eggs refer to chicken eggs because they are the most widely consumed in the Philippines and many other countries.
EGGS
Are the second most popular sold in the form of salted egg or itlog na maalat, balut, and penoy
duck eggs
the most popular type of egg
chicken egg
Are equally as popular as duck eggs.
Quail eggs
It constitutes 31% of the total weight of the whole egg.
yolk
It is called the albumen.
egg white
They can easily seen when peeling a hard cooked egg. It is the thin, soft, translucent film between the egg white and the shell.
Shell membranes
Is the hard case or outer covering protecting the egg white and the egg yolk
shell
. It constitutes 57% of the egg’s total weight.
Egg white
cell-This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg
Air cell
They are sometimes mistaken for being egg imperfections or beginning embryos, which of course they are not.
Chalaza
This is the entrance of the latebra, The channel leading to the center of the yolk
Germinal disc
A flask-shaped mass of the white yolk extending from the blastodisc of a bird’s egg to the center of the yellow yolk
Latebra
The egg yolk is rich in
iron, Vitamin A, and cholesterol
it adds to the taste of egg dishes
salt
it improves the flavor, moisture and richness of egg dishes.
Oil
they are used to enhance the taste and aroma of egg dishes
Herbs, spices and seeds
it is used especially as a sweetening agent in food.
Sugar
adds volume, enhance taste, serve as garnishes, and add nutritive value to egg dishes
Vegetables-
These are used in bakery products. They come in containers as whites, yolks or whole eggs.
Frozen eggs
These are known as whole- egg solids and made of egg whites only
Dried eggs
Some example are century eggs, pickled eggs, salted eggs.
preserved eggs
Chicken Egg fat =
11.0 grams
Quail Egg energy =
153 Kilocalories Total Vitamin A= 330 microgram
