Post on 30-Dec-2015
transcript
Dairy Foods and Eggs
Chapter 18
Choosing Dairy Foods
Section 18.1
Types of Milk
Whole milk – 8 g of fat per serving
Reduced-fat milk (2%) – 5 g fat per serving
Low-fat milk (1%) – 2.5 g fat per serving
Fat-free milk (skim) – only traces of fat
Processing of Milk
Pasteurized – heat treatment that kills enzymes and harmful bacteria
Homogenization – the process whereby fat is broken down and evenly distributed in the milk
Other types of Milk
Buttermilk – tart, buttery flavor with a smooth thick texture Cultured – fermented by a harmless bacteria added
after pasteurization
Kefir (kuh-FEER) – a cultured beverage similar in flavor to yogurt
Chocolate milk – has chocolate or cocoa and sweetener added
Fat-free dry milk – a powdered form of skim milk. When reconstituted, it should be handled like regular milk.
Other types of Milk
Evaporated milk – canned whole or fat-free milk containing half the water of regular milk
Sweetened condensed milk – a concentrated, sweetened form of milk
Lactose-free milk – for people with lactose intolerance silk
Other Dairy Foods
Yogurt – a thick, creamy, custard-like product with a tangy flavor made by adding harmless bacteria culture
to milk
Butter – made from milk, cream, or a combination of both FDA graded for quality
Grade A Grade B
Cheese
Cheese – made from milk curds with the whey drained off
Ripened Cheese (Aged Cheese) Made from curds to which ripening agents
have been added (mold, yeast, bacteria)
Unripened Cheese Made from curds that have not been aged
Cream
Cream – a liquid separated from milk
Heavy Cream – high in fat, whips easily
Light Cream – not as high in fat, often used in coffee
Half-and-half – half milk, half cream
Sour cream – made by adding lactic acid bacteria to cream
Frozen Dairy Desserts
Ice Cream – whipped frozen mixture of milk, cream, sweeteners, and flavorings
Frozen Yogurt – similar to ice cream but uses yogurt cultures
Sherbet – made from milk fat, sugar, water, and flavorings
Storing Dairy
Tightly close milk and cream containers. They can pick up other flavors.
Store milk away from light. Light destroys riboflavin.
Keep cheese tightly wrapped.
Storing Dairy
Hard cheese can be frozen, but the texture will change.
Refrigerate butter up to several weeks. For longer storage, freeze.
Store ice cream tightly covered in the freezer.
Preparing Dairy Foods
Section 18.2
Cooking with Milk
Forming a skin – protein solids clump together, forming a skin on the surface. The skin can trap steam causing the milk to bubble up and boil over
To prevent stir the mixture regularly
Scorching – when milk solids fall to the bottom of the pan, they stick and burn.
To prevent stir the mixture constantly
Cooking with Milk
Curdling – when milk separates into curds and whey. May occur when milk is heated with acidic foods, salt, or high heat. To prevent use low
temperatures, stir the mixture, and combine milk with acidic foods gradually
Scalded Milk – milk that is heated to just below the boiling point
Yogurt in Recipes
Yogurt can be cooked, baked, or frozen. The active bacteria cultures may not survive, but the nutrients will be the same.
Whey may separate from the curd in yogurt when it is stored. Stir the whey back into the yogurt before use.
Cook yogurt at moderate temperatures for only the time needed. If overcooked it will curdle.
Yogurt in Recipes
To keep yogurt from separating during cooking blend 1 Tbsp cornstarch with a small amount of yogurt. Combine with remaining yogurt and use as directed.
Yogurt can thicken by draining the whey off. If left long enough, yogurt will thicken into
cheese
Preparing Cheese
Heat cheese just long enough to melt it. If overcooked it will be greasy and stringy.
To speed up cooking time, shred, grate, or cut cheese into smaller pieces.
Preparing Cheese
When microwaving cheese use caution. The fat in it attracts microwaves resulting in cheese that is hotter than the rest of the food.
To lower the fat in recipes with cheese, choose sharp flavored varieties. They have more flavor so you can use less
cheese.
Egg Basics
Section 18.3
Structure of an Egg
Albumen – a thick, clear fluid commonly known as the egg white
Yolk – the round yellow portion
Chalazae (kuh-LAH-zuh) – twisted, cordlike strands of the albumen
Nutrients in Eggs
Eggs are an excellent source of: Protein Riboflavin Iodine Vitamin A Vitamin D Iron
The yolk contains fats and cholesterol
Buying Eggs
USDA grades eggs according to size and quality
Grades AA, A, and B No nutritive difference. The difference is in the
appearance after cooking AA and A are used when appearance is
important
Size – Jumbo, Extra Large, Large, Medium Egg size is determined by a minimum weight
for a dozen Most recipes are designed for large eggs
Storing Eggs
Eggs are highly perishable Refrigerate eggs in the original carton Eggs are porous and will pick up other
flavors if stored uncovered Do not wash eggs, it destroys the natural
coating Refrigerate leftover egg whites or yolks if
you plan to use them in 2 – 4 days
Preparing Eggs
Eggs are delicate and must be cooked at moderate temperature Egg whites shrink and turn rubbery when over
cooked Yolks toughen and turn gray-green on the
surface when overcooked
Egg whites coagulate (become firm) before yolks when cooked on the stove The opposite is true when cooked in the
microwave
Preparing Eggs
Eggs Cooked in Shell – hard or soft cooked Fried Eggs – over easy, medium, hard,
sunny side up Baked Eggs – a.k.a. shirred eggs Poached Eggs – cooked in a liquid Scrambled Eggs – beaten with milk or
water then cooked Omelets – may be filled with a variety of
ingredients
Egg Coloration
The only difference between white and brown eggs is the breed of chicken
White eggs = white feathered chickens
Brown eggs = red feathered chickens
Red feathered chickens tend to be bigger, requiring more feed, so brown eggs tend to be more expensive than white
Using Eggs in Recipes
Section 18.4
Custards
Custard – a tender blend of milk and eggs Base for dishes such as quiche (KEESH)
Stirred custard – cooked on top of the range and stirred constantly until thick enough to coat a spoon
Baked custard – baked in the oven. It has a firm, delicate consistency. Bain Marie = water bath
Separating Eggs
Separating the yolk from the whites
3 ways 1. Use an egg separator
2. Use the shell
3. Use your hands
Beating Egg Whites
Incorporating air into egg whites Done when preparing
dishes such as soufflé
Peaks Soft – the peaks bend
over slightly when the beaters are lifted
Stiff – peaks are glossy and hold their shape
Meringues
Meringue (muhr-ANG) – a foam of beaten egg whites and sugar
Hard – made by beating eggs to stiff peak stage If undercooked
they will be sticky & chewy
Meringues
Soft – made by beating eggs to soft peak stage Spread over hot
pre-cooked pie filling
Should touch crust all around to avoid shrinking during baking
Meringues
Weeping – when liquid accumulates between the filling and the meringue
Caused be not dissolving sugar completely or not beating to soft peak stage
Beading – golden droplets of moisture that form on the surface of the meringue
Caused be not dissolving sugar completely or oven set too high