Power Up! Cooking with Milk Products & Eggs provides practical, real world focused learning tasks that start with what students are familiar with — milk product and egg food choices in their daily diets — and extends their knowledge and skills to cooking science and applications. This resource includes 5 components.
The Power Up! Teaching & Learning Resource supports CTS Fod2060 Milk Products & Eggs and includes approaches, strategies, tools, assessment and student learning support for both independent and classroom lab-based learning contexts. Icons make navigation through this resource easy and identify differentiated learning, extension, assessment and weblink support for you, as you implement this course.
The Power Up! Student Learning Resource Package is a separate document that contains all the student handouts that are in the teaching resource. These are separated to make it easier for teachers to photocopy them, or provide to students as a set.
In Canada, eggs are graded, sized and packed at a grading station that is registered with the Canadian Food Inspection Agency. All eggs are washed and sanitized in a high-speed washer that gently scrubs the shells. Egg quality is then examined using ‘candling’, which is a process that passes the egg over a bright light to make its interior visible. The grader checks the shell quality and size of the air cell, and confirms that the yolk is well-centered. Agriculture and Agri-Foods Canada sets the regulations and standards for egg grading, based on these criteria.
Grade A: Eggs have a clean and uncracked shell, a round and centered yolk, a firm white, and a small air cell. These eggs are sold at retail for all Canadians to enjoy. Look for the Canada Grade-A symbol on the packaging of eggs you buy, to ensure top quality!
Eggs are then sized by weight, packaged into cartons and placed in refrigerated storage, until being shipped to retail stores and restaurants. CFIA randomly inspects egg cartons at the grading station to ensure they meet Grade-A specifications.
Canada Grade-A Egg Weights
Grade B: Eggs have an uncracked shell that might have a rough texture, or a slightly flattened yolk, or a thinner white. These eggs are sold for commercial baking, or for future processing.
Grade C: Eggs have a cracked and/or stained shell, or a flattened yolk, or a watery white. These eggs are only used in the production of processed egg products.