Identify what is being asked. Write your answer on the blank.

__________1. Includes the variety of preparation techniques like boiled, baked, poached, fried, and
scrambled.

_________ 2. The. The outer covering of egg.

_________ 3. Twisted, cordlike strands of egg white, that anchor the yolk from the top and bottom of
the shell membrane, keeping the yolk from getting busted before you crack the egg.

_________ 4. This is the air space that forms when the contents of the egg cool and contract after the
egg is laid.

_________ 5. The nutrient-bearing portion of the egg whose primary function is to supply food for the
development of the embryo.

_________ 6. The second translucent protein barrier tucked right after the outer membrane.

_________ 7. The Membrane that adheres to the eggshell

_________ 8. The multilayered structure that protects and gives shape to the egg yolk and separates it
from the egg white.

_________ 9. The white of an egg, the nutritive and protective gelatinous substance, mostly an
albumin, that surrounds the yolk.

_________10. A small white spot on the yolk where the egg could have been fertilized and an embryo
would have started to grow.

Enumeration.

A. What are the types of eggs? 1-8

B. What are the official sizes 0f eggs? 1-6

Answer the question.

1. Give the importance of Salted egg products? 6 pts

Scrips for the arrival of guest in Hotel

Hotel receptionist- Good Morning/Afternoon/Evening, Welcome to ________________________. Its

our Pleasure to have you with us today. May I please have your name and reservation Madam/Mam?