Berbisada, Shainah J.

HM 113

Define Egg & Pasta

 An egg is the organic vessel containing the zygote in which an embryo develops until it can survive on
its own, at which point the animal hatches. An egg results from fertilization of an egg cell. Most
arthropods, vertebrates, and mollusks lay eggs, although some, such as scorpions, do not.
 Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or
eggs, and formed into sheets or other shapes, then cooked by boiling or baking.

Enumerate the different sizes of eggs.

 Peewee eggs: 15 oz.

 Small eggs: 18 oz.
 Medium eggs: 21 oz.
 Large eggs: 24 oz.
 Extra-large eggs: 27 oz.
 Jumbo eggs: 30 oz.

Enumerate the different kinds of pasta.

 Angel Hair
 Elbow macaroni
 Farfalle (bow ties)
 Fettuccine
 Fusilli or rotini
 Jumbo shells
 Linguine
 Orecchiette
 Orzo
 Pappardelle
 Penne
 Rigatoni
 Shells
 Spaghetti
 Ziti
 Ditalini
 Gemelli
 Paccheri
 Campanelle
 Lumaconi

  Reginette or mafaldine

Draw and label the different parts of eggs.

What are the different nutrients of eggs and pasta.

 The nutrients of eggs are Riboflavin, Vitamin D, E, & A, Pantothenic Acid, Vitamin B12, Iron,
Phosphorus, Folate, Iodine, and Selenium. While from the pasta are high in fiber, manganese,
Selenium, copper and phosphorus.