EGGS
EXAMINATION QUESTIONS
(1) Give a brief description of the physical structure of an egg.
(2) (a) Why are eggs an important article of diet? (b) For what foods may they be substituted?
(3) (a) Mention the food substances that are found in an egg, and give the percentage of each one. (b) What food substance is lacking in eggs, and how may it be supplied?
(4) What is the chief food substance in: (a) an egg white? (b) an egg yolk?
(5) Discuss briefly the digestibility of eggs.
(6) (a) Of what value is the grading of eggs? (b) What points are considered when eggs are graded?
(7) (a) What conditions affect the quality of eggs? (6) Mention the agencies that render the quality of eggs inferior and explain how they work.
(8) How can the quality of eggs be determined: (a) in the market? (b) in the home?