Chapter 10 : Eggs and Dairy Product

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

l Does contain cholesterol

Fresh milk

Whole milk :

l 3.5% fat

l 8.5% other solids(protein, milk, sugar, minerals)

l Approximately

Reduced fat milks

l Skim (nonfat) less than 0.5% fat

l Low-fat (reduced fat) 0.5 - 2.0% fat

l Flavored milks have had flavorings added

Artificial Dairy Products

A wide variety of dairy substitute products are made from fats and chemicals, which are listed on the label. These are reduced cost items and have their primary use in institutional food service establishments.

Problems in cooking milk and cream products

l Curdling

l Scorching

l Forming a skin

Butter

Consist of about 80% fat. The remainder is milk solids and water.

l Salted butter

l European-style butter

l Sweet or unsalted butter

l Clarified butter

Margarine

l Is not a dairy product

l Is a substitute for butter in cooking, baking and table service

l Produce from animal fats or vegetable oils

Cheese

Composition :

l Cheese is a food that is made by separation of milk solids from the whey by curdling or coagulation.

Ripening - the process that converts curds into cheese. This is brought about by bacteria.