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EGGS AND DAIRY CULINARY 1. EGGS & DAIRY PRODUCTS Among most important ingredients in kitchen Excellent sources of nutrients and calories Used in many.

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Presentation on theme: "EGGS AND DAIRY CULINARY 1. EGGS & DAIRY PRODUCTS Among most important ingredients in kitchen Excellent sources of nutrients and calories Used in many."— Presentation transcript:

1 EGGS AND DAIRY CULINARY 1

2 EGGS & DAIRY PRODUCTS Among most important ingredients in kitchen Excellent sources of nutrients and calories Used in many recipes

3 Fresh Dairy Products Milk – building block of all dairy products Milk is 87.7 % water 4.7 % Lactose – main carbohydrate 3.7% butterfat 3.2% Protein.7 Minerals

4 Butterfat Makes milk taste rich Dairy products defined by their amount of butterfat Whole milk 3.5% butterfat 2% milk 2-2.5 % butterfat

5 Pasteurization Once milk has butterfat levels adjusted, it is pasteurized Pasteurization – heat treatment to kill bacteria UHT Ultra High Temperature UHT milk is pasteurized at high temp., sealed in sterilized containers. Do not need refrigeration until opened

6 Homogenization Butterfat is permanently distributed throughout milk Does not separate into layers

7 High Butterfat Products High butterfat equals high prices Products: Half and half Light cream Light Whipping Cream Heavy Cream

8 Concentrated Milk Products Evaporated milk – thick, 60% water removed. Thick, sold in cans Sweetened condensed milk 60% of water removed, large amount to sugar added. Used in candy and desserts Dried milk – nearly all water removed. White powder, no refrigeration, long shelf life

9 Butter Dairy product with highest amount off butterfat. Churning cream makes butter Salt is sometimes added – longer shelf life Sold in one pound pieces, quarter pound sticks, Individual portions, and whipped (nitrogen gas added)

10 Cultured Dairy Products Have been made for thousands of years Friendly bacteria is added Products: buttermilk, yogurt and sour cream

11 Cheese Thousands of varieties of cheese Cheeses have lower amount of moisture than milk. Removing moisture means cheese less likely to spoil. Cheese begins as milk. Coagulant is added Curds are produced and Whey is liquid left behind.

12 Fresh or unripened cheese Cottage cheese and rocotta Have short shelf like Refrigeration required

13 Ripened or aged cheese Varieties: Soft – Brie or Camembert Medium firm – Monterey Jack Hard – very dry – cheddar Blue – edible mold. Roquefort, Gorgonzola Stretched – most popular – mozzarella and provalone

14 Processed Cheese American is most famous Begin with medium firm or hard cheeses that are grated and melted. As it melts, emulsifier, water and fat added. Hot cheese paste from which slices, jars, etc. are made.

15 EGGS Among most versatile and common ingredient in kitchen Chicken eggs most commonly used. Others: duck eggs and quail eggs

16 Puchasing/grades/size In the shell – trays or flats (30 eggs) Pasteurized: reduce risk of foodborne illness – heat treated – usually liquid Dried – mostly used in baked products

17 Grading AA – highest quality, used in fine dining establishments A Good for most preparations B – Lesser quality, often used in aked goods

18 Storage Potentially hazardous Hold in refrigerator below 41 degrees Follow use by date Store away from strong smelling foods Throw away those with cracked shells


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