1. Do Page 11 at the Bell NOW!

2. Eggs

3. Parts of the Egg Air Pocket
Thick Albumin (Egg White) Around the egg yolk
Thin Albumin (Egg White) Between the thick albumin and the shell
Yolk High in fat and cholesterol
Chalazae
Keeps the yolk centered
Shell
Protects the egg contents

4. 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)

6. Perfect Shell/ Fried and Poached
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

7. Eggs The incredible, edible egg!
Eggs contain the following nutrients:
a. Protein c. Iron
b. Vitamins & Minerals d. Fat

8. 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.

9. Eggs should be stored in their original carton
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

10. Preparing Eggs Four ways that eggs can be prepared are:
1- Hard or soft cook 2- Scrambled
3- Fried
4- Poached
What about baked!?!

11. Eggs Cooked in Shell Soft-Cooked Hard-Cooked
Boiling (long exposure to heat) eggs makes
them tough and rubbery- simmer them.

12. Green Eggs?
Iron and Sulfur
Immediately put in cold water

13. Egg Functions Binder Thickening Coating Leavening Emulsifying Meatloaf
Pudding
Coating
Breaded Chicken
Leavening
Angel Food Cake
Emulsifying
Mayonnaise

14. Milk

15. Milk
Does a body good!

16. Milk The 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 women
B. children
C. youth up to age 25
Milk, yogurt and cheese are a good source of complete proteins.

17. Milk products provide the following minerals:
A. Calcium
B. Phosphorous
C. Iron
Milk is fortified with the following vitamins:
A. Vitamin A
B. Vitamin D
Besides milk products, you can also get vitamin D from the sun.
Milk products are essential for growing and maintaining:
A. Bones
B. Teeth

18. 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 Milk
B. Nonfat yogurt
C. Low-fat cheese
Other ways to reduce fat from milk and milk products include:
A. using milk with a lower fat content
B. use yogurt instead of mayo

19. Type Description Whole 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

20. 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)
After it sits
Raw Milk
(Unpasteurized)
Homogenized
Milk

21. 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.

22. Milk
Milk 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. Curdling
B. Boiling Over
C. Forming a skin
D. Scorching (heat in microwave to prevent scorching)
To prevent these things from happening, you can do the following:
A. Stir it constantly
B. Use low heat