Cookery 10

This is the ropey strands of egg white at both sides of the egg.

• Yolk

• Air cell

• Chalaza

• Shell membrane

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

• Chalaza

• Yolk

• Egg white

Also called egg white, accounts for most of an egg‘s liquid weight, about 67%.

• Chalaza

• Albumen

• Germinal disc

• Yolk

This is the entrance of the latebra, the channel leading to the center of the yolk.

• Yolk

• Germinal disc

• Albumen

• Egg white

The yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg.

• Egg white

• Germinal disc

• Air cell

• Yolk

The egg weighing an average of 70 grams is called (a)   .

Grading of egg is a form of quality control used to classify eggs for exterior and interior quality.

• True

• False

Native chickens have much smaller eggs than commercial breeds.

• True

• False

The environmental factors that lead to smaller eggs are heat, stress and overcrowding.

• True

• False

Except for mother‘s milk, eggs provide the best protein naturally available.

• True

• False