1. Y2.U1.1 Dairy & Egg

2. Objectives Explain and demonstrate how to keep milk products safe and sanitary Explain and demonstrate how to keep milk products safe and sanitary Differentiate between butter and margarine by listing the characteristics of each Differentiate between butter and margarine by listing the characteristics of each List the characteristics of ice cream List the characteristics of ice cream Distinguish between several types of cheeses and give examples of each Distinguish between several types of cheeses and give examples of each

3. Key Terms Clarified butter Clarified butter Cream Cream Homogenization (huh-MAH-juh-ni-ZAY- shun) Homogenization (huh-MAH-juh-ni-ZAY- shun) Margarine Margarine Pasteurization (PASS-cher-I-ZAY-shun) Pasteurization (PASS-cher-I-ZAY-shun)

4. Intro Milk, cheese, and butter play an important roll in the American menu Milk, cheese, and butter play an important roll in the American menu Most Asian cuisines use few, if any, dairy products Most Asian cuisines use few, if any, dairy products Cheese is an important food in itself and also as a component in many recipes. Cheese is an important food in itself and also as a component in many recipes.

5. Sanitation Dairy items should be stored at 40 degrees F. or lower in a tightly sealed container. Dairy items should be stored at 40 degrees F. or lower in a tightly sealed container. Dairy products tend to absorb other orders and flavors quickly and easily Dairy products tend to absorb other orders and flavors quickly and easily

6. Milk Products Milk is a popular beverage and an important ingredient, providing texture, flavor, color and nutritional value for a variety of cooked or baked items. Milk is a popular beverage and an important ingredient, providing texture, flavor, color and nutritional value for a variety of cooked or baked items. Milk is a highly nutritional food, providing proteins, vitamins, and minerals (calcium) Milk is a highly nutritional food, providing proteins, vitamins, and minerals (calcium) Milk is highly perishable and an excellent bacterial breeding ground Milk is highly perishable and an excellent bacterial breeding ground

7. Milk Grading Milk is graded A, B, or C based on bacteria count. Milk is graded A, B, or C based on bacteria count. By law, all grade A milk is pasteurized, which means the milk has been heated to a high enough temperature long enough to destroy pathogenic bacteria (161 degrees F. for 15 seconds) By law, all grade A milk is pasteurized, which means the milk has been heated to a high enough temperature long enough to destroy pathogenic bacteria (161 degrees F. for 15 seconds)

8. Milk Ultra-pasteurization is heating to a very high temperature (275 degrees F.) which increases shelf life Ultra-pasteurization is heating to a very high temperature (275 degrees F.) which increases shelf life Homogenization is a process in which the fat globules are reduced in size and dispersed through the liquid preventing separation Homogenization is a process in which the fat globules are reduced in size and dispersed through the liquid preventing separation

9. Milk & Milkfat MilkMilkfat Whole milk 3.5% Reduced-Fat2% Low-Fat1% Non-fat>0.5%

10. More on Milk All milks contain the same amount of fat soluble vitamins A & D and calcium All milks contain the same amount of fat soluble vitamins A & D and calcium Evaporated milk has 60% of the water removed Evaporated milk has 60% of the water removed Sweetened condensed milk has 60% of water removed and contains 40-45% sugar Sweetened condensed milk has 60% of water removed and contains 40-45% sugar Dry milk has virtually all the water removed Dry milk has virtually all the water removed

11. Cream & Milkfat CreamMilkfat Cream=/>18% Light Cream (coffee cream, table cream) 18-30% Light Whipping Cream 30-36% Heavy Whipping Cream =/>36% Half & Half 10-18%

12. Cream Notes More viscous than milk More viscous than milk Adds flavor and body to sauces, soups desserts Adds flavor and body to sauces, soups desserts Whipping cream can be whipped into a stiff foam Whipping cream can be whipped into a stiff foam

13. Cultured Dairy Products These products are produced by adding specific bacterial cultures which convert lactose into lactic acid, giving them body and a tangy unique flavor These products are produced by adding specific bacterial cultures which convert lactose into lactic acid, giving them body and a tangy unique flavor Buttermilk is a tangy, thickened, cultured (streptococcus lactis) low-fat, or no-fat milk (originally liquid remaining after butter production) Buttermilk is a tangy, thickened, cultured (streptococcus lactis) low-fat, or no-fat milk (originally liquid remaining after butter production)

14. Cultured Dairy Products Sour Cream is a tangy, thickened, cultured light cream containing 16-22% milkfat, used as a condiment and in baking Sour Cream is a tangy, thickened, cultured light cream containing 16-22% milkfat, used as a condiment and in baking Crème fraîche is a tangy, nutty, thickened cultured cream, thinner and richer than sour cream containing 30% milkfat and does not curdle in soups and sauces like sour cream or yogurt Crème fraîche is a tangy, nutty, thickened cultured cream, thinner and richer than sour cream containing 30% milkfat and does not curdle in soups and sauces like sour cream or yogurt

15. Cultured Dairy Products Yogurt is a thickened, cultured (lactobacillus bulgaricus and streptococcus thermopbilus) milk, containing the same milkfat as the milk used (whole, low-fat, non-fat), often containing fruit and/or sweeteners, is used in baked goods, salad dressings, frozen desserts, and is prevalent in Middle Eastern cuisine Yogurt is a thickened, cultured (lactobacillus bulgaricus and streptococcus thermopbilus) milk, containing the same milkfat as the milk used (whole, low-fat, non-fat), often containing fruit and/or sweeteners, is used in baked goods, salad dressings, frozen desserts, and is prevalent in Middle Eastern cuisine

16. Ice Cream Specs Custards churned during freezing Custards churned during freezing Contain not less than 10% milkfat, 20% milk solids, not more than 50% overrun Contain not less than 10% milkfat, 20% milk solids, not more than 50% overrun Overrun is the amount of air (added volume) churned in Overrun is the amount of air (added volume) churned in

17. Butter Butter contains at least 80% milkfat, not more than 16% water and 2-4% milk solids Butter contains at least 80% milkfat, not more than 16% water and 2-4% milk solids 93° F. melt point 93° F. melt point 260° F. smoke point 260° F. smoke point Salted butter contains up to 2.5% salt Salted butter contains up to 2.5% salt Unsalted butter is preferred for desserts and baking Unsalted butter is preferred for desserts and baking

18. Butter Grade AA, superior quality, fresh sweet flavor, creamy texture Grade AA, superior quality, fresh sweet flavor, creamy texture Grade A, good quality, pleasing flavor, fairly smooth texture Grade A, good quality, pleasing flavor, fairly smooth texture Grade B, standard quality, made from sour cream, acceptable flavor, used to manufacture foods. Grade B, standard quality, made from sour cream, acceptable flavor, used to manufacture foods.

19. Butter European-style butter, 82-86% milkfat, very little or no salt, made from cultured cream European-style butter, 82-86% milkfat, very little or no salt, made from cultured cream Whipped butter increases volume, spreadability and susceptibility to rancidity Whipped butter increases volume, spreadability and susceptibility to rancidity Clarified butter has had water and milk solids removed, higher smoke point Clarified butter has had water and milk solids removed, higher smoke point

20. Butter Ghee, slower process, evaporating more water and browning solids, 375° F. smoke point Ghee, slower process, evaporating more water and browning solids, 375° F. smoke point

21. Margarine Not a dairy product Not a dairy product Manufactured from vegetable or animal fats - flavor, color, emulsifiers, preservatives, vitamins added – solidified by exposure to hydrogen gas (hydrogenation), (trans-fat), the firmer the margarine the greater the hydrogenation – diet margarine contains 50% water Manufactured from vegetable or animal fats - flavor, color, emulsifiers, preservatives, vitamins added – solidified by exposure to hydrogen gas (hydrogenation), (trans-fat), the firmer the margarine the greater the hydrogenation – diet margarine contains 50% water

22. Margarine 80% of margarine’s calories must come from fat 80% of margarine’s calories must come from fat Liquid margarine is often used in sautéing and grilling Liquid margarine is often used in sautéing and grilling Margarine often has a higher smoke point Margarine often has a higher smoke point

23. Food Spoilage Facts* Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already. Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already.*not

24. Cheese One of the oldest and widely used foods on the planet One of the oldest and widely used foods on the planet Each starts with a mammal’s milk, milk proteins (casein) are coagulated with the addition of an enzyme (rennet) separating into solid curds [curdling] and liquid whey, curds go to fresh cheese (ricotta, cottage) or are further processed by cutting, kneading, or cooking Each starts with a mammal’s milk, milk proteins (casein) are coagulated with the addition of an enzyme (rennet) separating into solid curds [curdling] and liquid whey, curds go to fresh cheese (ricotta, cottage) or are further processed by cutting, kneading, or cooking

25. Storing Cheese 35-45 degrees F. at high humidity (bottom of refrigerator) 35-45 degrees F. at high humidity (bottom of refrigerator) Wrap in waxed or parchment paper to allow breathing, rewrap on each opening, film is often used Wrap in waxed or parchment paper to allow breathing, rewrap on each opening, film is often used Double wrap strong cheeses Double wrap strong cheeses Many cheeses become chauky upon freezing Many cheeses become chauky upon freezing

26. Cheese Varieties Cheese classifications can overlap “However, there are no objective measurements of the softness or hardness of cheese. Some cheeses such as brick, classified as semi-soft, may actually be harder than rindless Swiss or washed-curd Cheddar, which are described as hard cheeses.” – National Dairy Council Fresh or Unripened: mild, creamy, tart not bitter, 40-80% moisture, highly perishable Queso Oaxaca: 40-45% milkfat cow milk

27. Fresh/Unripened Cream Cheese: 35% milkfat cow milk Cottage Cheese: 4-10% milkfat cow milk Feta: 70-75% milkfat sheep/goat milk

28. Fresh/Unripened Ricotta: 4-10% milkfat cow milk/whey Mascarpone: 70-75% milkfat cow milk Mozzarella: 70-75% milkfat cow/buffalo milk

29. Cheese Varieties Soft: thin-skinned, creamy, mild flavor, 50- 75% moisture Brie: 60-75% milkfat cow milk

30. Soft Boursin: 60-75% milkfat cow milk Camembert: 45% milkfat cow milk

31. Cheese Varieties Semi-Soft: mild, buttery, smooth, sliceable 40-50% moisture Fontina: 45% milkfat cow milk

32. Semi-Soft Edam: 45% milkfat cow milk Port du Salut: 50% milkfat cow milk Muenster: 50% milkfat cow milk

33. Cheese Varieties Hard\Firm: close-textured, firm, 30-40% moisture Swiss: 45% milkfat cow milk Emmenthaler, Gruyère, Jarlsberg

34. Hard\Firm Cheddar: 45-50% milkfat cow milk Provolone: 45% milkfat cow milk Blue: 45% milkfat cow milk Roquefort, Stilton, Gorgonzola

35. Hard\Firm Asiago: 30% milkfat cow milk Manchego: 40-57% milkfat cow milk

36. Cheese Varieties Hard\Grating: carefully aged, firm, crumbly, 30% moisture ParmigianoRomanoSapsago

37. Cheese Varieties Goat’s milk: (Chèvre) rich concentrated flavor, tangy

38. Cheese Varieties Pasteurized processed Pasteurized processed Blended aged and green cheeses mixed with emulsifiers and flavorings Blended aged and green cheeses mixed with emulsifiers and flavorings

39. Cheese Varieties Processed cheese food Processed cheese food less natural cheese (minimum 51%), higher moisture, often vegetable oil and milk solids added less natural cheese (minimum 51%), higher moisture, often vegetable oil and milk solids added

40. Cheese Varieties Imitation Imitation dairy by-products and soy, rubbery, lacks flavor dairy by-products and soy, rubbery, lacks flavor

41. Y2.U1.1 The Versatile Egg

42. Objectives  List the characteristics of eggs and include size and grade.  Prepare and serve eggs using a variety of cooking methods.

43. Terms  Baste  Omelet  Poach  Quiche (keesh)  Ramekin (RAM-uh-kin)  Shirred  Soufflé (soo-FLAY)

44. Intro  The egg is one of the most versatile and essential foods.  Eggs are used for thickening, coloring, adding moisture, forming emulsions, foaming, and enriching other foods.

45. Egg Characteristics  An egg is composed of the outer shell, the white (albumen), and the yolk.  Egg white consists of protein and water  Egg yolks contains protein, fat and lecithin.  Chalazae are membranes that hold the egg yolk in place.

46. Egg Parts

47. Egg Grades AAAB Spread CompactSpreads slightlySpreads wide Albumen Clear\thick\firm Prominent chalazae Clear\reasonably firm Prominent chalazae Clear\weak watery Yolk Firm\centered high Firm fairly high Enlarged flattened Shell Clean, normal shape, unbroken Some stains, odd shape, unbroken Use Any: fry, poach, cook in shell Baking, scrambling, bulk

48. Egg Grade

49. Egg Age  As eggs age, they lose density. The thick part of the white becomes larger, and the egg spreads over a larger area when it is broken.  Yolks that break on gentle cracking are old, weakness of membrane that separates yolk  Fresh Eggs have small air cell, thick white, strong yolk membrane

50. Check Egg Freshness  In-shell  In water, lie flat (small air cell)  Out of shell  Yolk standing up (strong membrane), compact white, prominent chalazae

51. Egg Sizes  Most buyers choose eggs by size – ranging from peewee to jumbo  Most operations use large eggs for all purposes, and most recipes are based on large eggs.

52. Egg Sizes (ps text) NameOz. EachOz. Dozen Jumbo2.530 Extra large2.2527 Large2.024 Medium1.521 Small1.2518 Peewee1.015

53. Egg Size Shelled (rf reference) SizeWeight each Weight dozen Average yolk Average white Cup Yolk White Whole 1.07 1.13 1.04 PeeWee 1.10 oz 31.19 g. 13.20 oz.0.37 oz.0.737 oz.24.4311.237.79 Small 1.34 oz. 37.99 g. 16.08 oz.0.459 oz.0.882 oz.19.699.436.40 Medium 1.55 oz. 43.94 18.62 oz.0.529 oz.1.023 oz.17.098.135.53 Large 1.76 oz. 50 g. 21.16 oz.0.60 oz1.164 oz.15.127.154.86 Extra Large 1.98 oz. 56.13 g. 23.70 oz.0.67 oz1.310 oz.13.496.354.42 Jumbo 2.22 oz. 62.94 g. 26.66 oz.0.740 oz.1.481 oz.12.225.623.86

54. Egg Color  Color does not effect nutritional value, cooking characteristics, or quality  Chicken ear color (breed) determines shell color  White, brown, green, blue

55. Diet Facts* Foods that have the same color have the same number of calories. Examples are: spinach and pistachio ice cream; mushrooms and white chocolate. NOTE: Chocolate is a universal color and may be substituted for any other food color. *not

56. Market Forms  Fresh eggs: (shell) [high-risk-pasteurized]  Frozen eggs: (whole, whites, yolks, whole with extra yolks) [scrambled, omelets, French toast, baking]  Dried: (whole, whites, yolks) [baking, keep refrigerated]

57. Market Forms  Substitutes: (may be egg free or just whites, yolks replaced with dairy or vegetable products)  Bagged: (shelled, pasteurized)  Organic/Alternative: chickens have been raised without antibiotics, pesticides, hormones  Free-range, vegetarian, omega 3

58. What eggs do… Add Nutrients High in Protein (white & yolk), vitamin A, calcium, magnesium, iron, riboflavin Color & Flavor Yolks improve color, flavor, texture Egg proteins can improve color/flavor through the browning reaction (Maillard) Dry Whites contribute to dry and crisp cream puffs

59. What eggs do… Emulsify The lecithin in yolk help hold fat and water together (emulsion) Glaze Egg and various egg washes brushed on baked goods and baked contribute a rich, shiny glaze Filter Clarify Consommé

60. What eggs do… Hold/glue The proteins in eggs help hold sauces, meatloaf, baked goods, custards and casseroles together Leaven Egg ability (especially whites) to trap air, aerate and lighten many foods Prevent crystallization Whites can help control crystal size and formation in candy making

61. How Eggs/ Proteins Cook  Proteins are long, coiled chains of molecules held together by bonds. Light can pass through, raw egg whites are clear, raw meat translucent  Exposed to heat (air or acid) the bonds break, and the coils unwind (denatured)  The denatured proteins become caught up on their bonds and form a coagulated 3-dimensional mesh. Light is reflected, product is opaque

62. How Eggs/Proteins Cook  The longer the heat, the higher the temperature, the tighter the coagulated mesh becomes, squeezing out the water.  The key to moist proteins is gentle heating

63. Egg Coagulation Temperatures Egg ProductCoagulates at (°F.) Whole, beaten156 Whole, with liquid (custard) 175-185 White, thin140 White, thick152 Yolk144-160

64. Cooking Eggs – In-Shell  Hard Cooked (poorly named hard boiled)  Use older eggs, higher pH (8.7-8.9), easier to peel  Cold Water Method: Place eggs in pan covered with 1.5” cold water. Bring to boil partially covered, reduce heat to low, cover, remove from heat, stand in hot water 15 minutes, cold water rinse 5 minutes or shock  Shock: immerse in cold/ice water to stop cooking  Whites are completely set and firm, yolks are fully cooked and break apart under pressure

65. Cooking Eggs – In-Shell  Warm Water Method (ps text)  Warm Water Method: Place eggs in simmering water (180°F.-185°F.)  Hard: 10 minutes  Medium: 3-5 minutes: whites fully set, yolks are thickened and hot  Soft: 1-2 minutes; whites are barely set and quite moist, yolks are hot, but liquid  Coddled: 30 seconds; whites are barely set and quite moist, yolks are hot, but liquid

66. Cooking Eggs – Poached  Removed from shell and cooked in hot water (165°F.) until the white is set/firm but still tender and the yolk is slightly thickened, 3-4 minutes  Use very fresh eggs, stronger yolk and thicker white  Salted, acidified water promotes denaturing and decreases feathering  Crack 1-2 eggs into a cup to facilitate sliding into water

67. Cooking Eggs – Fried  Types  Sunny-side up, Over  Scrambled  Omelet  Use very fresh eggs  Use a thick bottomed, even cooking pan; preheat pan and fat  Keep pan temperature medium to low (250-275°F.) to prevent a brown, crisp, tough, dry, higher fat product

68. Cooking Eggs – Fried  Sunny-side up  Not turned during cooking  Yellow yolks remain visible  Firm, tender whites  Basted  Hot fat from pan spooned over egg during cooking or  1-2 t. water added during cooking and covered  Yolk is cooked (easy/medium/hard) and opaque

69. Cooking Eggs – Fried  Over  Easy  Yolk warm runny and totally unset  Medium  Partially set but still slightly runny  Hard  Totally set, cooked through

70. Cooking Eggs – Fried  Scrambled  Whites and yolks are beaten together before cooking  Cream/milk other garnish may be added  Stirred during cooking  Frequent stirring produces a small curd product  Pushing set to side of pan with rubber spatula produces a larger curd

71. Cooking Eggs – Fried  Omelet: made from beaten eggs; usually individual servings of 2-3 eggs, filled/topped with savory garnishes such as cheese, ham, vegetables, herbs  Rolled (French): stirred while cooking for a soft, small curd, rolled/folded out of pan onto plate  Flat (American): pushed to side rather than stirred, larger curd, folded in half  Souffléed: Whipped to frothy before cooking, cook to set bottom, finished in oven

72. Cooking Eggs – Baked  Baked/Shirred: eggs cracked into cups (ramekin: small ceramic oven-proof dish) and baked in oven  Often topped with cream and breadcrumbs  Can include garnishes of ham, cheese, vegetable, herb  Soufflé: light, puffed egg dish, baked in a ramekin  Yolks separated and used to make sauce base  Whites whipped and folded into base  Hot oven and timing critical

73. Cooking Eggs – Baked  Quiche: an egg custard baked in a pre-baked crust (pâte brisée) (mealy)  Eggs blended with cream or milk, generally 2:1 liquid to egg by weight  Most include filling such as cheese, vegetable, meat; Quiche Lorraine includes bacon and Swiss/Gruyère  Frittatas: Spanish open-faced omelet containing a large amount of garnish ingredients mixed directly into eggs; cooking started on stove top and finished in oven

74. Egg Pointers  Crack eggs on a flat surface  To center yolks, store on side overnight  Gentle heat and handling for tender eggs  Green ring around yolk in hard cooked or held eggs is ferrous sulfide (FeS), caused by heat liberating the sulfur from the white to react with the iron in the yolk  Use heavy bottomed, even heating pan, pre-heat pan and fat