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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