[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-404511-105":59,"doc-detail-404511-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","chapter-22-eggs","Chapter 22 Eggs","","Unit 5 focuses on building basic cooking skills, with Chapter 22 centered on eggs. 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Text information would be especially helpful for a project in the culinary focus area. Descriptions of dishes, cultural influences, and cooking techniques provide useful details for developing a menu for a restaurant with an international cuisine. Information in Chapter 28 would also be useful for preparing dining and attraction material fora project in the lodging or tourism focus area.  \nSustainable Food Concepts  \nOver 8 billion people live on Earth, and the numbers are climbing. It is important to think about the role of agriculture in feeding these growing numbers.  \nBased on population estimates, the agricultural industry will need to produce over 60% more food in the next 40 years than is currently produced. That is more than all the food that has been eaten since humans have been on the planet. That is a lot of food!  \nAdvances in the agricultural industry must keep up with the demand for nourishing food. Scientists are working hard with agriculturalists. They are developing plant strains that fight disease and grow faster. They are improving crops to produce greater yields and grow in areas not ideal for cultivation, too. Such innovations will help fight food insecurity and hunger.  \nAgricultural experts are trying to do all this in a sustainable way. They know it is critical to maintain resources for future generations. This is just another challenge faced by those who produce food for this planet.  \nOpener image: Calvin Chan Wai Meng/iStock/Getty Images Plus 557  \nChapter 22 Eggs  \nEssential Question  \nHow many eggs should I be eating a day?  \nYana Tatevosian / EyeEm/iStock/Getty Images Plus  \nLesson 22.1 Selecting and Storing Eggs Lesson 22.2 Cooking with Eggs  \nReading Prep  \nTake two-column notes as you read the chapter. Fold a piece of notebook paper in half lengthwise. On the left side of the column, write main ideas. On the right side, write subtopics and detailed information. After reading the chapter, use the notes as a study guide. Fold the paper in half so you only see the main ideas. Quiz yourself on the details and subtopics. This can also be done on a computer by creating a 2-column document and printing it.  \n558 Copyright Goodheart-Willcox Co. , Inc.  \nLesson 22.1  \nSelecting and Storing Eggs  \nLearning Outcomes  \nAfter studying this lesson, you will be able to  \n22.1–1 Discuss the nutritional value of including eggs in the diet.  \n22.1–2 Explain factors to consider when selecting eggs.  \n22.1–3 Apply safe handling principles when storing eggs.  \nIntroduction  \nEggs are a versatile and nutritious food. They can be prepared in a number of ways for use in meal plans throughout the day. Eggs are also used as ingredients in a wide range of dishes. Therefore, eggs are a staple many people like to always keep on hand.  \n22.1–1 Nutritional Value of Eggs  \nEggs area source of complete protein, which means they provide an ideal balance of essential amino acids the body needs. They are in the protein foods group of MyPlate. One egg counts as 1 ounce-equivalent from this group. Most teens and adults should consume 5 to 7 ounce-equivalents per day, depending on calorie needs. Along with protein, eggs are a good source of riboflavin and pantothenic acid. They are also an excellent source of vitamin B12, biotin, and choline as well as the minerals selenium and iodine.  \nEgg yolks are high in cholesterol. However, this isnot a concern for most people. Recent research shows the dietary cholesterol people eat does not have much of an effect on blood cholesterol or risk of heart disease. Health professionals generally agree that one or two eggs a day can be part of a healthy","cbCaipeQrfwjVtUH","https://ap.wps.com/l/cbCaipeQrfwjVtUH","pdf",1297552,21,"English","# Chapter 22 Eggs\n## Essential Question\n## Lesson 22.1 Selecting and Storing Eggs\n## Learning Outcomes\n## Nutritional Value of Eggs\n## Choosing Eggs\n## Egg Grades","[{\"question\":\"How many eggs should people eat per day according to the chapter’s essential question?\",\"answer\":\"The chapter frames the essential question as: how many eggs should you be eating a day, connecting intake to diet and calorie needs.\"},{\"question\":\"What nutritional value do eggs provide?\",\"answer\":\"Eggs are described as a source of complete protein and provide riboflavin, pantothenic acid, vitamin B12, biotin, choline, selenium, and iodine.\"},{\"question\":\"How are eggs selected and graded for quality?\",\"answer\":\"Eggs may be graded using candling, where eggs are illuminated to inspect internal structure, and Grade AA and Grade A are identified for high-quality eggs with clean, unbroken shells.\"}]","Chapter 22 Eggs | PDF",1790548538,53]