Theory of Food (Egg & Dairy Product)

7/30/2019 Theory of Food (Egg & Dairy Product)

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EGGSTRUCTURE


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EGGS

A whole egg consists primarily of a yolk, a

white and a shell.

1. The yolk is high in both fat and protein. It

colour ranges from light to dark yellow.

2. The white is primarily albumin protein. The

white has two parts : a thick portion that

surrounds the yolk, and a thinner, more

liquid portion outside of this.

3. The shell is not the perfect package.


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CHARACTERICTICS

Grades:

Grade AA Grade A

Grade B


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Grade A eggs or Grade AA

For hard-cooked eggs

That have been held a few days in the refrigerator

Grade B eggs

suitable for use in baking

Size 3 ounces or 85 grams


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MARKET FORMS

Fresh eggs or shell eggs.

There are most often used for breakfast cookery

and are the main subject of this section.

Frozen eggs.

* whole eggs

* whites

* yolks

* whole eggs with extra yolks


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Dried eggs.* whole eggs

* yolks* whites

> Dried eggs are used primarily for

baking.

> Not suggested for use in breakfastcookery.


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COOKINGEGGS

Poaching

Frying

Scrambled eggs

omelets


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EGGSPRODUCTS


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MILK AND CREAM

Milk from other animals, including goats,

sheep, and water buffalo, is used to make

some cheeses, but most of the liquid milk wesee, except for a small amount of goat milk,

is milk from dairy cows.

Milk is used as a beverages and also in

cooking.


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FRESH MILK

PRODUCT

Whole milk it comes from cow, with nothingremoved and nothing ( except vitamin D)added.

Skim or non-fat milk all of the fat removed

Low- fat milk its fat content is usuallyindicated, usually 1 or 2 percent

Flavored milk had flavoring ingredientsadded

Homogenized milk has been processed sothe cream doesnt separate out


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FRESH CREAM

PRODUCT

Whipping cream has a fat content of 30

to 40 percent.

Light cream also called table cream or

coffee cream, contains 18 to 30 percent.

Half- and- halfhas a fat content of 10 to

18 percent, too low to be called cream

FERMENTED MILK AND


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FERMENTED MILK AND

CREAM PRODUCTS

Sour creamfermented by added lactic acid

bacteria.Thick and slightly tangy in flavor.

Crme fraiche is a slightly aged, cultured

heavy cream.

Buttermilk is fresh, liquid milk, usually skin

milk.

Yogurtcultured by special bacteria.

Additional milk solid added and some

flavored and sweetened


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MILKPRODUCTSWITHWATER

REMOVED

Evaporated milk is milk, either whole or skim,

with about 60 percent of the water removed.

Condensed milk is whole milk that has had

about 60 percent of the water removed and

is heavily sweetened with sugar.

Dried whole milk is whole milk that has been

dried to a powder. Nonfat dry milk is skim

milk that has been dried in the same way

PROBLEMS IN COOKING


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PROBLEMSIN COOKINGMILKAND CREAM

PRODUCTS

CURDLING is a process by which milk

proteins solidify and separate from the whey.

SCORCHING occurs when milk that is being

heated coagulates on the bottom of the pan

due to high heat


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BUTTER

Unsalted butter, butter is more perishable but hasa fresher, sweeter taste

Clarified butteris used as a cooking fat more

often than whole butter because the milk solids inwhole butter burn easily.

Storing

* Best storage temperature is 2c.

Margarine

*Margarine is a manufactured product meant to

resemble butter in taste, texture, and appearance.


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CHEESE

Ripening is the process that converts

freshly made curds into distinctive,

flavourful cheese

Double-creamat least 60 percent fat

Triple-crme(at least 75 percent fat, dry

weight) are very rich cheese


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UNRIPENED CHEESES

These are soft, white, freshly made cheeses.

Cottage cheeseis a moist, loose-curd cheese

that may or may not have cream added.

Ricotta cheeseis sometimes called Italiancottage cheese, but it is smoother, moister, andsweeter than cottage cheese

Cream cheeseis a smooth, mild cheese with ahigh fat content

Neufchatelis similar to cream cheese but hasless fat


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Mozzarellais a soft, mild cheese made from

whole milk or part skim milk

Mozzarella di bu falamade from the milk of waterbuffaloes, is imported from Italy and is available

in some areas at a somewhat high price.

Fetais a crumbly, curdy cheese that originated in

Greece and other Balkan countries


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SEMISOFT CHEESES they are often used as

dessert cheeses and as hors doeuvres

SOFT-RIPENED CHEESES these cheeses ripenfrom the outside toward the centre. When very

young, they are firm and cakey and have little

flavor

HARD CHEESES cheddar is an Englishinvention, but American versions are so popular

in the United States that it is often thought of as a

distinctly American cheese


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STORAGE AND

SERVICE

Storing cottage cheese must be used

within a week, while a whole, uncut

parmesan may keep a year or more

Service serve cheese at room

temperature. Only at room temperature

will the full flavors develop. Cut cheese

just before service to prevent drying


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REFERENCES

http://www.wisegeek.com/are-eggs-considered-

a-dairy-product.htm

http://www.augasonfarms.com/Products/Eggs---

Dairy

http://en.wikipedia.org/wiki/Dairy_product

Professional cooking book
http://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.augasonfarms.com/Products/Eggs---Dairyhttp://www.augasonfarms.com/Products/Eggs---Dairyhttp://en.wikipedia.org/wiki/Dairy_producthttp://en.wikipedia.org/wiki/Dairy_producthttp://www.augasonfarms.com/Products/Eggs---Dairyhttp://www.augasonfarms.com/Products/Eggs---Dairyhttp://www.augasonfarms.com/Products/Eggs---Dairyhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htmhttp://www.wisegeek.com/are-eggs-considered-a-dairy-product.htm


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Theory of Food (Egg & Dairy Product)