Page 1 Eggs
Page 2 Parts of the Egg Air Pocket Yolk High in fat and cholesterol Chalazae-Keeps the yolk centered-This is not an umbilical cord!!! Shell Protects the egg contents Thick Albumin (Egg White) Around the egg yolk Thin Albumin (Egg White) Between the thick albumin and the shell
Page 3 Just for fun- Egg Sizes and Weight Egg SizesPer Dozen Peewee eggs15 ounces (425 grams) Small eggs18 ounces (510 grams) Medium eggs21 ounces (595 grams) Large eggs24 ounces (680 grams) Extra-large eggs27 ounces (765 grams) Jumbo eggs30 ounces (850 grams)
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Page 5 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
Page 6 Eggs The incredible, edible egg! Eggs contain the following nutrients: a. Protein c. Iron b. Vitamins & Minerals d. Fat
Page 7 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.
Page 8 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
Page 9 Preparing Eggs Four ways that eggs can be prepared are: 1- Hard cook 2- soft cook 3- Scrambled 4- Fried 5- Poached What about baked!?!
Page 10 Eggs Cooked in Shell Hard-CookedSoft-Cooked ***Remember eggs are toughened by heat or long exposure to heat SO boiling makes them tough and rubbery- simmer them instead.
Page 11 Green Eggs? From the Iron and Sulfur to prevent Immediately put in cold water when done ( ice water is best)
Page 12 Egg Functions –Binder Meatloaf –Thickening Pudding –Coating Breaded Chicken –Leavening Angel Food Cake –Emulsifying Mayonnaise
Page 13 Milk
Page 14 Milk Does a body good!
Page 15 Milk 3 cups from the milk and dairy group is recommended for teens and adults There are some people that should have more servings from this group. They are: A. Pregnant & nursing women B. children
Page 16 Milk products provide : Calcium Milk is fortified with the following vitamins: A. Vitamin A B. Vitamin D That means they have been added to it Besides milk products, you can also get vitamin D from the sun. Milk products are essential for growing and maintaining: A. Bones B. Teeth
Page 17 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 or 1% Milk B. Nonfat yogurt C. Low-fat cheese D. Low fat or fat free sour cream Other ways to reduce fat from milk and milk products include: Substitute- yogurt instead of mayonnaise or sour cream
Page 18 Cooking Milk When cooking with milk, be careful as it can Scorch very easily. This is when a thick black layer forms on the bottom of your pan and it is hard to remove, it will also make your product taste funny. To prevent scorching, do the following: A. Stir it constantly B. Use low heat C. OR****** use the microwave
Page 19 Processing Milk Raw Milk- (unpasteurized milk) carry dangerous bacteria (Salmonella, E-coli, Campylobacter, Listeria) which are responsible for numerous food borne illnesses. Raw milk made into other products like soft cheese, ice cream and yogurt can still cause dangerous illness Most of the nutritional benefits of drinking raw milk are available from pasteurized milk without the risk of disease.
Page 20 Milk Homogenization: fat particles have been broken down and evenly distributed so the fat will not separate from the milk. Pasteurization: Milk is heat treated to remove or kill harmful bacteria (161 degrees for 15 seconds) Raw Milk (Unpasteurized) Homogenized Milk After it sits
Page 21 TypeDescription Whole MilkContains at least 3.25% fat 2% MilkReduced far- 2% 1% MilkLow fat- 1% Skim MilkFat free- NO FAT Non-Fat Dry MilkFat free milk that has been dehydrated and packaged Evaporated MilkMilk 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 ButtermilkMilk with lactic acid added Flavored MilkMilk with flavors
Page 22 Milk Milk replacements: Almond soy Rice Compare well nutritionally to milk and are a viable substitute for people with special dietary needs.
Page 23 Milk Milk will stay fresh in the refrigerator for 5-7 days after the date stamped on the carton.