Q1.Lesson 2 Preparing Egg Dishes Part 1

__________________ Liquid mixture of flour, liquid, seasoning, egg

__________________ Characteristics resulting to its poor or good grading

__________________ Condition of being newly-made, produced, or obtained

__________________ It means nutrients present in egg at the amount required for growth and health.

__________________ A new organism in the earliest stage of development

__________________ refers to poultry or fowl products that are eaten for food.

__________________ Makes up about 31% of the total weight of the egg.

__________________ also called albumen.

__________________ a thin sheet of tissue or layer of cells acting as boundary, lining , or partition in an organism.

__________________ The egg‘s outer covering, the shell, accounts for about 12 % of its total weight depending on egg size.