Reference no: EM134007429
Question
Chapter 21 Eggs Intro to Eggs Activity A Name Chapter 21 Date Period Complete the following statements about egg nutrition by filling in the blanks.
1. Eggs are one of the best food sources of complete.
2. One egg counts as _ ounce-equivalent from the protein foods group of M.
3. Eggs contain a number of vitamins and minerals, and they are especially high in.
4. Because egg yolks are high in doctors advise some people to li of egg yolks and whole eggs.
5. Proteins in eggs are a common which sets off an immune sys in some people, especially children.
6. From the list below, check the four quality factors that describe Grade AA and Gra
A. clean, unbroken shells E. thin egg whites B. firm yolks F. large size C. large air cells G. small air cells D. unbroken shells that may be H. thick, clear egg w slightly stained Answer the following questions to show your understanding of egg selection and
7. What is the process used to quality-grade eggs?
8. Why are Grade Beggs rarely seen in food stores?
9. How are egg sizes determined?
10. What size eggs do most shoppers buy?
11. Name three types of specialty eggs.
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