Podcast
Questions and Answers
Retail and Foodservice Egg Products are the finished egg products sold to consumers, made mainly from eggs or eggs that are a major ingredient such as in frozen omelettes and ______
mayonnaise
Egg breakers have traditionally used small, cracked, dirty, stained, and surplus eggs which are usually purchased at lower prices than eggs for the shell egg market. Removing the egg from the shell is the first step in producing most further-processed eggs. It is followed by a mandatory pasteurization step which must eliminate Salmonella and reduce the spoilage bacterial load. The egg breaking process transforms shell eggs into liquid products: whole egg, egg whites and ______
egg yolks
Further-Processed Egg Products are classified into four groups: a. Refrigerated liquid egg products b. Frozen egg products c. Dried egg products d. ______
Non food by-products
The majority of retail and foodservice egg products are produced by food companies at higher profit margins and not by the ______
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Frozen omelettes and mayonnaise are examples of finished food products made from retail and foodservice egg products that are a major ingredient such as in ______
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