1. Objective 2.05 Understand procedures, equipment and cooking methods in food preparation. (Egg&Dairy) Food and Nutrition

2. Milk & Eggs Anyone? 1. What is an example of a food made with milk? 2. What is an example of a food made with eggs? 3. How does milk differ from eggs? 4. When determining the freshness of milk, check the: 5. How does the quality of milk produced compare among different breeds of cows? 6. How does the quality of brown eggs compare with that of white eggs? 7. How do the nutritional contents of eggs and dairy products compare? 8. How does cooking eggs in a microwave compare with cooking eggs on top of the stove? 9. The best choice in cookware to use for scrambling eggs is a: 10. An example of an egg that is simmered in water is a:

3. Dairy Products.. Dairy foods are a part of a healthful diet. Health experts recommend three cups of dairy products each day. Many dairy foods also contain saturated fat and cholesterol. Some, including cheese, are high in cholesterol

4. Milk and Milk Products.. According to federal law, all milk must be pasteurized.  Milk that is not pasteurized is called raw milk.  Louis Pasteur Louis Pasteur

5. Milk.. Fresh milk from the cow contains 87% water and 13% solids. Some of the solids are nonfat milk solids, which contains most of the protein, vitamins, minerals, and lactose (milk sugar) in milk.

6. Types of Milk.. Whole Reduced-fat milk Low-fat milk Non-fat milk Buttermilk Kefir Evaporated milk

7. Milk and Milk Products.. Cream is the fatty part of whole milk.  Half and Half  Light whipping cream  Heavy whipping cream  Sour cream

8. Butter.. Butter is at least 80% milk fat. The rest is buttermilk, which is left for flavor, texture, and appearance. Salt and coloring may be added.buttermilk

9. Yogurt.. Yogurt is made by adding special harmless bacteria to milk. The result is a thick, creamy product that is like custard and has a tangy flavor.

10. Cheese.. Cheese is a concentrated form of milk. When rennin is added to milk, the milk thickens and separates into solid clusters called curds and a thin, bluish liquid called whey. Cheese can be divided into two categories: fresh & unripened, and aged & ripened.

11. Cheese Fresh Fresh cheese has not ripened or ages, it is made from pasteurized milk and has a mild flavor.  Cottage cheese, cream cheese Ripened Ripened cheese, also called aged, is made by ripening agents, such as bacteria, mold, yeast, or a combination of these, to the curds.  Blue-vein

12. Purchasing Dairy Products.. Containers should be tightly sealed and never opened. Check the “sell by” date.

13. Cooking with Milk and Cheese.. Scorching can occur if milk overheats. To prevent this use low heat and stir the mixture to keep the solids from settling. Curdling occurs when you cook milk at a temperature that’s too high, it separates into curds and whey. To prevent curdling use a method called Tempering- brings one food to the right temperature or consistency before mixing it completely with another

14. Questions?

15. Eggs Food and Nutrition

16. Egg 101.. Eggs are an excellent source of protein, vitamin B12. Both the white and the yolk contain proteins. Eggs have only 80 calories each. Are Brown eggs more nutritious than white? Answer: The breed of the hen determines shell color. The color isn’t related to an egg’s nutrients, flavor, or cooking qualities.

17. Purchasing Eggs.. When you buy eggs, select them from a refrigerated case. Open the carton to inspect them. They should be clean and whole, without cracks. By them by the sell date. Eggs are sold according to grade and size standards set by the USDA. The three grades are AA, A, and B. All have the same nutritive value.

18. Storing Eggs.. Eggs are highly perishable. Handle eggs gently to prevent cracking. Do not wash eggs before storing them. Refrigerate eggs in the original carton rather than the egg tray in the door. Raw eggs stay fresh in the refrigerator for up to four weeks, depending on the freshness, when purchased, and the refrigerator temperature.

19. Cooking with Eggs.. Poached Fried Scrambled Baked Basic Omelet

20. Did You Know.. Cooking eggs in a microwave compared to cooking eggs on top of the stove.  Eggs must be taken out of the shell first and stirred before cooking in the microwave oven; eggs may be cooked in the shell or out of the shell on the stove.

21. Dairy & Egg Comparison 21 2.05AA_1_Dairy/Egg Comparison

22. HOW ARE EGGS AND DAIRY FOODS ALIKE? Found in same refrigerated area in grocery store. Good source of many nutrients. Both have protein, cholesterol, vitamin A. Must cook both at low temperatures and stir while cooking. 22 2.05AA_1_Dairy/Egg Comparison

23. Eggs and Dairy Similarities: May be eaten as a food or used as an ingredient in a recipe. Both are animal products. Many ways to cook and eat. 23 2.05AA_1_Dairy/Egg Comparison

24. HOW ARE EGGS AND DAIRY FOODS DIFFERENT? Nutrition: Eggs: Cholesterol can be lowered by using whites only. Dairy: Calcium, Vitamin D added, available in low fat and fat free varieties, and canned, fresh, dry 24 2.05AA_1_Dairy/Egg Comparison

25. Eggs and Dairy Differences: Cost Eggs: Inexpensive protein food. Dairy: Can be expensive. Cooking Principles Eggs: Must be cooked for food safety. Dairy: May be eaten fresh or cooked in a recipe. 25 2.05AA_1_Dairy/Egg Comparison

26. Eggs and Dairy Differences: Animal: Eggs: Chicken, and from other birds like quail Dairy: Cow, Goat 26 2.05AA_1_Dairy/Egg Comparison

27. Questions..