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B. Activity #2 "How Do I Function? (page 23) Instruction: Fl in the table below by writing the correct answers. Give at least 3 of your answers.
A.describe an egg
1.
2.
3.
B.natritive value of egg
4.
5.
6.
C.usesof an egg
7.
8.
9.
D.anatomy of an egg
10.
11.
12.
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Sagot :

Mighty0idn

Answer:

A.describe an egg

Eggs have a hard shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk)and an air cell. The white or albumen is a clear liquid that turns to an opaque white when cooked or beaten. The yolk is orange to yellow in color, and becomes pale yellow when cooked to a solid form.

B.natritive value of egg

Energy: 62.5 calories. Protein 5.5 grams (g) Total fat: 4.2 g, of which 1.4 g are saturated. Sodium: 189 milligrams (mg)

C.usesof an egg

Uses Of Egg In Cookery

Binding.

Coating.

Leavening.

Emulsifying.

Thickening.

Decoration and Garnishing of Dishes.

Clarifying.

D.anatomy of an egg

The actual egg has 8 different parts: Shell, Yolk, Vitelline Membrane, Air Cell, Chalazae, Albumen, Inner Membrane and Outer Membrane. Each part of the egg serves a different purpose. Shell: This is the outer layer of the egg which is made up of Calcium Carbonate.

Explanation:

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