newdaysnewlifeforherry

Eggs Composition : i.  Yolk ii.  White iii.  Shell Eggs sizes & forms Size l  Eggs are graded by size(minimum weight per dozen) Market forms l  Fresh or shell eggs l  Frozen eggs l  Dried eggs Cooking Eggs Avoid high temperatures and long cooking long time. Consider : l  Coagulation l  Sulfur l  Foam Methods of cooking eggs l  Simmer in shell l  Poaching l  Frying l  Shirring l  Scrambling l  Omelets l  Souffles l  Custards Dairy Products The most common is cow’s milk and foods produced from cow’s milk, such as butter, yogurt, sour cream, and cheese. Milk from other animals such as goats, sheep, and buffaloes are used in various cheeses. Dairy products are extremely versatile and used throughout the kitchen. Nutrition : l  Dairy products are high in vitamins, minerals, and protein l  Milk is fortified with vitamins A and D...