1. Food Prep: Cheese & Eggs - CS1(SS) Foster

2. Learning Objectives Discuss the different types and sizes of eggs Explore different dishes prepared with eggs Discuss the different types and market forms of cheese Discuss some of the uses of cheese

3. Grades of Eggs Three ratings: AA, A, B Quality depends on handling and age Each grade deteriorates with time Can only use AA, A???

4. Grades of Eggs (Quality)

5. Sizes of Eggs ▪ Jumbo- 30 oz per dozen or more ▪ Extra Large- 27 oz per dozen ▪ Large- 24 oz per dozen ▪ Medium- 21 oz per dozen ▪ Small- 18 oz per dozen ▪ Pee Wee- 15 oz per dozen or less

6. Egg Sizes (not to scale)

7. Market Forms Fresh Shell Eggs Processed Liquid Processed Whites Dehydrated

8. Types of Egg Dishes

9. Sanitation Concerns Eggs should be cooked to 145°F for 15 sec. All eggs must be pasteurized (when purchased) Wash hands thoroughly and sanitize equipment used when handling raw eggs (Salmonella)

10. Cheese Produced by separating milk solids from whey by curdling, casing the protein to coagulate. Cheese is composed of: PROTEIN, WATER & FAT Over 300 types worldwide

11. Types of Cheese Types determined by: 1) Type of milk used (i.e. cow, goat, sheep) 2) Method of curdling and temperature during curdling process 3) How curds are cut/drained 4) The way the curds are heated, pressed or handled 5) Conditions of ripening (if any)

12. Unripened Neufchatel cheese Ricotta cheese Mozzarella cheese 12

13. Semi-soft Fontina cheese Brick cheeseMuenster cheese 13

14. Soft-ripened Mascarpone Cheese Brie cheese Camembert Cheese 14

15. Hard-ripened Cheddar cheese Swiss Cheese Colby Cheese 15

16. Blue-veined Bleu Cheese Stilton Cheese Gorgonzola Cheese 16

17. Hard Grating Parmesan Cheese Romano Cheese 17

18. Goat Cheese Montrachet Cheese 18

19. Types of Cheese Dishes

20. Questions?