Egg, Pasta, and Rice Classification and Handling Standards

Eggs: Varieties and Standards

• Varieties: Duck, goose, lapwing, and gull eggs.
• Packing Requirements: Must include weight class, quality grade, packaging date, and manufacturer contact information.
• Grading by Weight: Class 3 (60-65g), Class 4 (55-60g).
• Grading by Quality:
  • Extra: Exceptionally fresh.
  • Class A: Very fresh.
  • Class B: Second quality.
  • Class C: Not for market.
• Commercial Sizes: S, M, L, XL.

Quality and Nutrition

Quality is determined by freshness, size, hen diet, lifestyle, and breed. Packaging should indicate the recommended maximum consumption date. Eggs are an excellent source of Omega-3 fatty acids.

Storage and Handling

• Store with the pointed end down.
• Keep away from strong-smelling foods.
• Raw eggs: Max 3 weeks in the refrigerator.
• Boiled eggs: Max 1 week; can be frozen.

Industrial and Processed Eggs

• Products: Pasteurized liquid yolks, whites, and powdered forms.
• Cooked Products: Frozen fried eggs and frozen tortillas.
• Composition:
  • Egg White (60%): 88% water, 11-12% protein and minerals.
  • Egg Yolk (30%): 50% water, 20-25% fat, 20-25% pigments, minerals, proteins, and vitamins.

Pasta: Classification and Culinary Uses

• Construction: Artisanal vs. Industrial.
• Composition: Simple vs. Stuffed.
• Formats:
  • Tiny: Stars, points.
  • Short/Hollow: Macaroni, rigatoni, noodles.
  • Stuffed: Ravioli, tortellini, capeletti, agnolotti.
  • Other: Spiral, butterfly, various noodles.
  • Long (Thread): Cylindrical (spaghetti, capellini) or flat (fettuccine, tagliatelle, pappardelle).
• Sauce Pairings: Tomato-based, ragouts, meat/fish stews, sautéed (Pesto, Carbonara, Bolognese), Mornay, Béchamel, or cold salad bases.

Rice: Cultivation and Processing

Grown in flooded clay terrains.

• Grain State: Normal (whole/half) or defective (green, yellow, stained).
• Grain Length: Long or round.
• Processing: Paddy, husked, milled (Extra, 1st, 2nd category), parboiled (hydrothermal treatment), or treated.
• Varieties: Wild, glutinous, Suriman, Calasparra.
• Cooking Methods: Boiled in water, steamed, or cooked in water and fat.