Name: Shahara D. Diwan
Year/Course/Section: 1 BSND-A
EXERCISE #1: Eggs Instruction: Write the answer of the following into a separate bond
paper.
1. Describe the making of ballot, penoy, and salted duck eggs.
To produce balut, fertilized duck eggs are incubated at 40-42.5°C in incubators with
a relatively high humidity. These conditions allow for the development of the embryo
until the eggs are removed at 18 days; a period of time which results in the formation of
a partially developed embryo.
Penoy is an unfertilized duck egg without yolk formation when screened against a
lighted candle or electric bulb also known as the candling process. These eggs are kept
warm in a rice husk for a few days before boiling
The Chinese make salted duck eggs by coating them with a thick paste made from
charcoal, salt, water and then wrapping each egg in a plastic bag. The Filipinos use a
mixture of clay, salt, and water to coat the duck eggs. The duck eggs are then cured for
a few weeks before they are ready to be sold in the markets.
2. What are the hazards that may be present in raw eggs? State precautions
to ensure safety of food using eggs.
Raw foods can contain bacteria and, if not handled correctly, the numbers of
bacteria can grow. In terms of ensuring the safety of food using eggs, wash hands,
utensils, equipment, and work surfaces with hot, soapy water before and after they
come in contact with raw eggs and raw egg-containing foods. Cook eggs until both the
yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other
dishes containing eggs should be cooked to 160° F.
3. Describe the candling procedure for determining egg quality.
Candling reveal whether an egg is fresh or aged when candling eggs, inspectors
look at the blunt end to measure the air space. In a very fresh egg, it will be very small,
roughly the size of a dime, and as the egg ages the space grows larger.
