EGGS Foods/Nutrition

The parts of the egg……

• A. Air Pocket• B. Thin Albumin• C. Thick Albumin: This part of

the egg is a excellent source of riboflavin and protein. 

• D. Yolk: High in fat and cholesterol

• E. Chalaza: anchors the yolk in the center

Eggs are full of all kinds of good stuff! • List 4 nutrients that eggs contain:

• Protein• Vitamins A, D, and riboflavin• Iron• Fat

Proper Care of Eggs

• Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg.

• How long can eggs be stored?• 2 -3 weeks

Beating Egg Whites

• What are the three stages of beating egg whites?

• Foam

•Soft Peaks

•Stiff Peaks

Egg FoamEven the smallest amount of FAT from the egg yolks will prevent the formation of beaten egg whites.

• Even if you get a small amount of the yolk in with the white mixture, it will not form.

Have Success Every time! • For best results, use a METAL mixing bowl when beating

egg whites. Plastic can trap tiny bits of fat and oil.• If you don’t have a metal mixing bowl use GLASS.

How Do You Like Your Eggs?

• List 4 ways that eggs can be prepared:

• Hard/Soft Cooked

• Scrambled

• Fried

• Poached

How to Make a Hard-cooked Egg…

• Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs.

• Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes

• Drain and quickly cool eggs with cold running water.

• Gently tap the eggs to crack the shell, and peel• If the shell sticks to the egg, it is not cool

enough. Cool eggs completely before beginning to peel.

What Do Eggs Do?

• Eggs have five different functions for food. What are they?

FUNCTION FOOD PRODUC-Binder -Meat Loaf

Thickener

FUNCTION FOOD PRODUCTThickener Pudding

Coating

Function Food To Coat Fried Chicken

Leavening Agent

Function Incorporates Gas bubbles and makes the dough rise

Food ProductAngel Food Cake

German Pancakes

Emulsifier

Function An emulsifier is a compound or substance at acts as a stabilizer for emulsions preventing the liquids from separating.

Food Product Mayonnaise/Salad Dressing

MilkFoods/Nutrition Unit 4

How much Milk & Dairy Products Should you Eat a Day? • 3 cups from the milk group is recommended for teens and adults

throughout the day

LOW-FAT or FAT-FREE • Choose fat-free or low-fat milk, yogurt, and cheese. • Low-fat is more calcium rich and you want to eat calcium rich

dairy foods. • If you choose milk or yogurt that is not fat-free, or cheese

that is not low-fat, the fat in the product counts against your maximum limit for "empty calories"

Cooking Milk…..

How have you cooked milk so far in the recipes we have cooked in class? • Milk products scorch easily and need to be cooked at a low

temperature with constant stirring.• Heating milk in the microwave also prevents scorching.

Pasteurized & Homogenized

• Pasteurized milk has been heat treated to remove harmful bacteria.• Homogenized milk has had the fat particles broken

down and evenly distributed so the fat will not separate from the milk.

Un-Homogenized

Un-Pasteurized Milk

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

The Dangers of Raw Milk

• Raw milk made into other products like soft cheese, ice cream, and yogurt, can still cause dangerous illnesses. • When consuming these products, make sure they are

made from pasteurized milk. • Raw, unpasteurized milk can carry dangerous bacteria

such as Salmonella, E. coli, Campylobacter, and Listeria, which are responsible for causing numerous food borne illnesses.

Milk Substitutes

• Milk replacements such as • almond milk, soy milk, or rice milk

are comparable with milk in regards to nutritional value and are a good substitute for people with special dietary needs.

How to Lower Fat in Dairy Recipes

• Reduce fat in recipes by using a lower fat content milk.• For example: substitute yogurt for mayonnaise or sour cream, substitute fat-free (skim) or low-fat (1%) milk for whole milk.

Milk Sampling Foods/Nutrition Unit 4