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Do Page 11 at the Bell NOW!

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Eggs

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Parts of the EggAir Pocket

Yolk High in fat and cholesterol

Chalazae

Keeps the yolk centeredShell

Protects the egg contents

Thick Albumin (Egg White) Around the egg yolk

Thin Albumin (Egg White) Between the thick albumin and the shell

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Egg Sizes and Weight

  Egg Sizes Per Dozen

Peewee eggs 15 ounces (425 grams)

Small eggs 18 ounces (510 grams)

Medium eggs 21 ounces (595 grams)

Large eggs 24 ounces (680 grams)

Extra-large eggs 27 ounces (765 grams)

Jumbo eggs 30 ounces (850 grams)

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Grade AA The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall.

Grade A The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall.

Grade B/C The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

Perfect Shell/ Fried and Poached

Maybe some abnormalities,

Baking in Recipes

Abnormalities, Baking in Recipes

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EggsThe incredible, edible egg!

Eggs contain the following nutrients:a. Protein c. Ironb. Vitamins & Minerals d. Fat

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EGGCITING NEWS:The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

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• Eggs should be stored in their original carton. The cardboard helps block unwanted odors and flavor from seeping into eggs.

• Eggs can be stored in the refrigerator for 2-3 weeks

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Preparing Eggs• Four ways that eggs can

be prepared are:1- Hard or soft cook2- Scrambled 3- Fried4- Poached

• What about baked!?!

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Eggs Cooked in Shell• Hard-Cooked• Soft-Cooked

Boiling (long exposure to heat) eggs makes them tough and rubbery- simmer them.

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Green Eggs?

• Iron and Sulfur• Immediately put in

cold water

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Egg Functions– Binder

• Meatloaf– Thickening

• Pudding– Coating

• Breaded Chicken– Leavening

• Angel Food Cake– Emulsifying

• Mayonnaise

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Milk

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MilkDoes a body good!

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MilkThe serving size from the Milk &

Dairy food group is 3 Cups.

There are some people that should have more servings from this group. They are:A. Pregnant & nursing womenB. childrenC. youth up to age 25

Milk, yogurt and cheese are a good source of complete proteins.

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Milk products provide the following minerals:

A. CalciumB. PhosphorousC. Iron

Milk is fortified with the following vitamins:

A. Vitamin AB. Vitamin D

Besides milk products, you can also get vitamin D from the sun.

Milk products are essential for growing and maintaining:

A. BonesB. Teeth

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• Milk and dairy foods, along with weight bearing exercise are essential for maintaining bone density.

• Milk is very good for you, but it can also contain a lot of fat. Choose dairy products that are low in fat, such as:A. Skim MilkB. Nonfat yogurtC. Low-fat cheese

• Other ways to reduce fat from milk and milk products include:A. using milk with a lower fat contentB. use yogurt instead of mayo

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Type DescriptionWhole Milk Contains at least 3.25% fat

2% Milk Reduced far- 2%

1% Milk Low fat- 1%

Skim Milk Fat free- NO FAT

Non-Fat Dry Milk Fat free milk that has been dehydrated and packaged

Evaporated Milk Milk that all water has been evaporated out

Sweetened Condensed Milk

Milk that sugar added, then water is evaporated out

UHT (Ultra High Temp)

Milk heated to 280* for 2 sec, then rapidly cooled to kill bacteria

Lactose Reduced or Free Milk

Lactose sugar in milk has been reduced or removed

Buttermilk Milk with lactic acid added

Acidopholis Specialized milk for those with digestive disorders

Flavored Milk Milk with flavors

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Milk• Homogenization: fat particles have

been broken down and distributed so the milk will not separate.

• Pasteurization: Milk is heat treated to remove or kill harmful organisms (161 d for 15 seconds)

Raw Milk(Unpasteurized)

Homogenized Milk

After it sits

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Milk• Raw Milk- (unpasteurized milk)

carry dangerous bacteria (Salmonella,

E-coli, Campylobacter, etc.) which are responsible for numerous food borne illnesses.

• Most of the nutritional benefits of drinking raw milk are available from pasteurized milk without the risk of disease.

• Milk replacements (almond, soy, rice) compare well nutritionally to milk and are a viable substitute for people with special dietary needs.

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MilkMilk will stay fresh in the refrigerator for 5-7 days after the date stamped on the carton.

When cooking with milk, for undesirable things can happen if you are not careful. They are:

A. CurdlingB. Boiling OverC. Forming a skinD. Scorching (heat in microwave

to prevent scorching)

To prevent these things from happening, you can do the following:

A. Stir it constantlyB. Use low heat