Eggs and Milk:

Egg overview

Egg to store

Egg Processing

The Parts of the Egg

                                                                                                                                  

Egg nutrition and parts

Egg Storage:POINTED END DOWN:Air cell on top provides better protections for the yolk.

ORIGINAL CONTAINER:Protects eggs from taking on any off

odors or flavors from strong foods in the fridge (eg.onions!)

AWAY FROM HEAT & LIGHT:Keeping eggs in the main body of the fridge

allows for more constant storage temperature.

Egg Cookery Principles:

COOK PROTEIN LOW AND SLOW….Be patient and use low temperatures for best

tenderness & palatability!

Cook thoroughly! WHY?

Egg Functions:1.Binder: 2.Leavening

4.Thickener:

3.Coating:

5.Emulsifier:How to separate an egg

Eggs Cooked in Shell

HARD-COOKED SOFT COOKED

BOILING makes eggs tough and rubbery … SIMMERING gives a nice texture!

GREEN EGGS ?!?

Caused by iron and sulfur;Immediately immerse

cooked eggs in cold water!

Eggs cooked out of shell:Fried

Scrambled

Poached

                                                                                                 

                                               

*No other food can substitute for a single glass of milk in providing

necessary vitamins and essential nutrients!

RDA:Men & women 18 yrs. and older should consume 3 CUPS “milk” a day!The USDA defines the serving size of milk-based products as the amount that equals a 1-cup serving of milk.

1 cup of milk or yogurt 1 ½ ounces of natural cheese 2 ounces of processed cheese

Reducing Dairy Fat in recipes: Instead of regular sour cream, salad dressing or mayonnaise- use reduced or non-fat fat versions , or replace with yogurt

Instead of whole milk or cream- Substitute 1% or skim milk for whole milk; evaporated milk can be substituted heavy cream.

Instead of high fat cream cheeses- Use “yogurt cheese” in by draining fat-free plain yogurt overnight or less cheese with a sharper flavor-

Homogenization:

HOMOGENIZATION: Is the mechanical process of breaking down large, natural fat globules into the liquids of milk allowing it to stay blended..

*This process prevents the cream from separating and rising to the top as it does in un-homogenized milk.

Pasteurization:*Louis Pasteur's researchdemonstrated that harmfulmicrobes in milk and winecaused sickness. He invented aprocess called pasteurization .

PASTEURIZATION:

The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping qualities.

Proper pasteurization depends on time, temperature & product consistency:

MILK = Heating at 145°F for no less than 30 minutes.

ICE CREAM or EGG NOG = Heating at a temperature of at least 156°F for no less than 30 minutes. .

UHT MILK: Sterilized milk that has been heat-treated at an ultra-high temperature 224°F

FORTIFIED MILK…..Is milk made more nutritious by addition nutrients like fat from cream, protein from egg whites or additional vitamins.