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Bell Work Culinary 1-2

Bell Work Culinary 1-2. Name two interesting things you know about eggs. Label the Egg on back of video guide. Word Bank Albumin Outer Membrane Air cell Inner membrane Yolk Shell Extra Credit if you label the Chalaza. Bell Work.

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Bell Work Culinary 1-2

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  1. Bell Work Culinary 1-2 Name two interesting things you know about eggs

  2. Label the Eggon back of video guide Word Bank Albumin Outer Membrane Air cell Inner membrane Yolk Shell Extra Credit if you label the Chalaza

  3. Bell Work What is one interesting fact that you learned from the Amazing Egg video?

  4. Vinegar and an Egg http://iphotoquotes.com/uncategorized/amazing-and-funny-experiment-with-egg-and-vinegar

  5. Do you like eggs? Why or why not? Bell Work

  6. Label the Egg Albumin Outer Membrane Air cell Inner membrane Yolk Shell Extra Credit if you label the Chalaza

  7. Parts of the Egg Shell Yolk • Outer covering of egg • May be white or brown depending on breed • Color does no affect egg quality, cooking characteristics, nutritive value or shell thickness • Yellow portions of egg • Color varies with feed of the hen, but doesn’t indicate nutritive content. • Major source of egg vitamins, minerals and fat.

  8. Parts or Egg Chalaze (kuh-LAY-zuh) Albumen • Twisted, cordlike strands of egg white. • Anchors yolk in center of egg. • Prominent chalazae indicates freshness • Major source of egg riboflavin and protein.

  9. What do you think the difference will be with a fresh vs aged hard-cooked egg? Bell Work

  10. Group 1-Fried Egg • Group 2-Poached Egg • Group 3-Hard-Cooked Egg • Group 4-Fried Egg • Group 5-Scrambled • Group 6-Hard-Cooked Egg On your paper write next to your experiment, the ingredients and equipment you need. READ the questions you have to answer and teach.

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