Fn1 ppt. eggs and milk

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Fn1 ppt. eggs and milk

  1. 1. Eggs and Milk: Egg overview Egg to store Egg Processing
  2. 2. Egg nutrition and parts The Parts of the Egg
  3. 3. Egg Storage: POINTED END DOWN: Air cell on top provides better protections for the yolk. ORIGINAL CONTAINER: Protects eggs from taking on any off odors or flavors from strong foods in the fridge (eg.onions!) AWAY FROM HEAT & LIGHT: Keeping eggs in the main body of the fridge allows for more constant storage temperature.
  4. 4. Egg Cookery Principles: COOK PROTEIN LOW AND SLOW…. Be patient and use low temperatures for best tenderness & palatability! Cook thoroughly! WHY?
  5. 5. Egg Functions: 1.Binder: 4.Thickener: 2.Leavening How to separate an egg 3.Coating: 5.Emulsifier:
  6. 6. Eggs Cooked in Shell HARD-COOKED SOFT COOKED BOILING makes eggs tough and rubbery … SIMMERING gives a nice texture! GREEN EGGS ?!? Caused by iron and sulfur; Immediately immerse cooked eggs in cold water!
  7. 7. Eggs cooked out of shell: Fried Scrambled Poached
  8. 8. *No other food can substitute for a single glass of milk in providing necessary vitamins and essential nutrients!
  9. 9. RDA: Men & women 18 yrs. and older should consume 3 CUPS “milk” a day! The USDA defines the serving size of milk-based products as the amount that equals a 1-cup serving of milk. 1 cup of milk or yogurt 1 ½ ounces of natural cheese 2 ounces of processed cheese
  10. 10. Reducing Dairy Fat in recipes: Instead of regular sour cream, salad dressing or mayonnaise- use reduced or non-fat fat versions , or replace with yogurt Instead of whole milk or cream- Substitute 1% or skim milk for whole milk; evaporated milk can be substituted heavy cream. Instead of high fat cream cheesesUse “yogurt cheese” in by draining fatfree plain yogurt overnight or less cheese with a sharper flavor-
  11. 11. Homogenization: HOMOGENIZATION: Is the mechanical process of breaking down large, natural fat globules into the liquids of milk allowing it to stay blended.. *This process prevents the cream from separating and rising to the top as it does in un-homogenized milk.
  12. 12. Pasteurization: *Louis Pasteur's research demonstrated that harmful microbes in milk and wine caused sickness. He invented a process called pasteurization . PASTEURIZATION: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping qualities.
  13. 13. Proper pasteurization depends on time, temperature & product consistency: MILK = Heating at 145°F for no less than 30 minutes. ICE CREAM or EGG NOG = Heating at a temperature of at least 156°F for no less than 30 minutes. . UHT MILK: Sterilized milk that has been treated at an ultra-high temperature 224°F heat-
  14. 14. FORTIFIED MILK….. Is milk made more nutritious by addition nutrients like fat from cream, protein from egg whites or additional vitamins.

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