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Home > Business & Economics > Marketing - General > Specs: The Comprehensive Foodservice Purchasing and Specification Manual
Specs: The Comprehensive Foodservice Purchasing and Specification Manual
by Reed, Lewis
 
 
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Specs: The Comprehensive Foodservice Purchasing and Specification Manual


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Title of ebook: Specs: The Comprehensive Foodservice Purchasing and Specification Manual
ISBN: 9780470073582
parent-ISBN: 9780471696957
Publisher: John Wiley & Sons, Inc.
Internet download file size: 9925 kb
Pages: 216
Published: 04-2006
Released online for download: 04-27-2006
Author of eBook: Reed, Lewis
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Specs


Chapter One

Eggs

The egg is one of the most nutritious and versatile of human foods. As chickens now produce eggs in abundance, this source of food has become extremely important throughout the world, nutritionally as well as economically. Descriptions of the various qualities of individual eggs should assist in understanding egg quality.

The modern trend in production is toward large, highly specialized flocks of chickens. The high-quality egg produced under this system lends itself very well to handling and processing by automatic equipment. In fact, some inline systems are designed to carry eggs from the hen house to the carton in one continuous operation.

Egg quality and grading procedures are the "what" and "how" of the job. Coupled with reasonably good judgment, practice, and guidance, graders can determine rapidly the proper classification of shell eggs according to official standards of quality.

STRUCTURE, COMPOSITION, AND FORMATION OF THE EGG

Physical Structure

An average chicken egg weighs about 57 g or 2 oz. The parts of an egg are the yolk, the white, the shell membranes, and the shell.

Yolk (ovum). The yolk consists of ... read full excerpt from Specs: The Comprehensive Foodservice Purchasing and Specification Manual ebook



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