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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.htm7/30/2019 Theory of Food (Egg & Dairy Product)
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