2.05 AA_1 Dairy/Egg Comparison

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Presentation transcript:

2.05 AA_1 Dairy/Egg Comparison

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 (to prevent scorching-burning) 2.05AA_1_Dairy/Egg Comparison

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. 2.05AA_1_Dairy/Egg Comparison

HOW ARE EGGS AND DAIRY FOODS DIFFERENT? Nutrition: Eggs: Cholesterol can be lowered by using whites only (white part of the egg). Dairy: Calcium, Vitamin D added, available in low fat and fat free varieties, and canned (in a metal can), fresh (from a cow), dry (powder) 2.05AA_1_Dairy/Egg Comparison

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 (out of the container) or cooked in a recipe. 2.05AA_1_Dairy/Egg Comparison

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

When cooking milk, cheese, dairy products, and eggs… Make sure you use a low temperature so things will not burn (scorch) Milk/dairy products will curdle when you cook them on a high temperature (curdle: to separate and makes the product turn into lumps) Eggs are used as a binder (not milk) (binder: to hold something together) (ex: meatloaf and coating on meat)