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Foods 1 Obj. 2.05 Understand Procedures, Equipment, & Cooking Methods in Food Preparation

Foods 1 Obj. 2.05 Understand Procedures, Equipment, & Cooking Methods in Food Preparation. Important Facts About Eggs. Parts of an Egg. Shell : needs to be free of cracks or bacteria can get into the egg Albumen: white part of the egg. Rich in protein.

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179 views • 17 slides

Obj. 2.05

Obj. 2.05. Important Facts About Eggs. Parts of an Egg. Shell: needs to be free of cracks or bacteria can get into the egg Albumen: white part of the egg. Rich in protein. Yolk: yellow part of the egg. Contains fat, cholesterol, vitamins A and D.

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217 views • 12 slides

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Egg whites foam - PowerPoint PPT Presentation

Foods 1 Obj. 2.05 Understand Procedures, Equipment, &amp; Cooking Methods in Food Preparation

Obj. 2.05

Foods 1 Obj. 2.05 Understand Procedures, Equipment, & Cooking Methods in Food Preparation