eggs 0.0 / 5 ? Design & Technology: Food TechnologyFood productionGCSEAQA Created by: Laura.r13xCreated on: 12-01-20 11:39 name all labels of the egg chalazea, shell, yolk, blood spot, shell membrane, air bubble, thin white, thick white 1 of 13 excellent source of protein and it is high biological value protein 2 of 13 what does it contain iron and vitamins ABEDK 3 of 13 3 main parts 10% shell, 60% white, 30% yolk. 4 of 13 what percentage of the egg is edible 88.5% 5 of 13 the egg yolk.. 1/2 water, 1/6 protein, 1/3 fat 6 of 13 the egg white 7/8 water, 1/8 protein, no fat 7 of 13 name an advantage of battery eggs good disease control 8 of 13 name a disadvantage of battery eggs cage may cause feather or foot damage 9 of 13 advantage of barn eggs freedom to move around 10 of 13 disadvantages of barn eggs management of droppings 11 of 13 advantages of free range eggs improved bone strength 12 of 13 disadvantages of free range eggs risk of predators like foxes 13 of 13
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