Types and Uses of Common Food Commodities

Food Commodities
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Eggs andDairyProduct

Eggs

▪ The most commonly consumed eggs are chicken eggs. Other
poultry eggs including those of duck, goose, quail and ostrich
also are eaten.
▪ Eggs are used occasionally as a gourmet ingredient in Western
countries.
▪
▪ Eggs are a common everyday food in many parts of Asia, such
as China and Thailand, with Asian production providing 59
percent of the world total in 2013
▪ The largest bird eggs, from ostriches, tend to be used only as
special luxury food.
Eggs

Structure of Egg

Ostrich Emu Goose Duck Chicken Quail
Types of Edible Bird Eggs
▪ Chicken Eggs
▪ Duck Eggs
▪ Quail Eggs
▪ Goose Eggs
▪ Ostrich
▪ Emu

Egg Safety
▪ Eggs are known as ‘high risk’ foods. This means it is a food that
provides the perfect conditions for the growth and
reproduction of micro-organisms that contaminate the food
and make it unsafe to eat.
▪
▪ Eggs are often associated with the food poisoning bacteria
‘Salmonella’.

To avoid the risk food poisoning:
▪ Obtain eggs from a reliable source
▪ Store eggs in correct conditions
▪ Cook thoroughly
▪ Do not give un-pasteurized eggs or uncooked eggs to ‘at risk’
groups such as elderly, young children, convalescents, pregnant
women.
▪ Use pasteurized eggs and egg products in catering for large
numbers

The Quality of Eggs
How can we assure quality? Look for:
▪ Clean, well-shaped eggshells that are not cracked
▪ Floating Test
- Fill a transparent bowl with cold water and place your eggs in it
- If they sink to the bottom and lay flat on their sides, they are fresh.
▪ Break and Smell
- if very bad smell means egg is spoiled
▪ Break and see the texture
- if a lot of thin egg white means the egg is old
- Yolks that are firm, round and an even color.
▪ Floating Test
- Fill a transparent bowl with cold water and place your eggs in it
- If they sink to the bottom and lay flat on their sides, they are fresh.

Break and see the texture

Floating Test

Eggs in food preparation
▪ Coagulation - the conversion of the liquid egg into a solid by the
addition of heat, which binds together other ingredients.
- e.g. Omelets, Frittata, scramble eggs, etc.
▪ Aeration – the trapping of air into a batter
- e.g. meringue, swiss roll, gateau
▪ Emulsification - the stabilization of one liquid in another that wouldn’t
naturally mix together (i.e. Oil and water will emulsify easier with the
help of mustard in a vinaigrette.)
- e.g. mayonnaise, cake batter, hollandaise sauce
▪ Thickening agent: Soups, sauces, puddings & custards
▪ Rising agent : cake, Fritter, etc.
▪ Glazing : Pastries & pies to give them a shiny look
▪ Coating food: Fish cutlets, Nugget, etc.
▪ Binding Eggs are used as the ‘glue’ in a recipe to help stick other
ingredients together.
- e.g. burgers, rissoles and croquettes

Cooking Egg Video

Proteins
Fats
Cholesterol
Calcium
Iron
Potassium
Vitamin A, B-group, D, E & K
Sodium
Chlorine
Sulphur
Water
Nutrients in Eggs

Cheese

Concentrated form of
milk
A means of preserving
the nutritive value of
milk – most important
milk product
Cheese

How to make cheese
1. Preparation Ingredients such as: milk, acid, rennet, salt etc.
2. Start With Fresh, Warm Milk
3. Acidify the Milk – vinegar or lemon juice or citric acid or The other
way to acidify the milk is to add cultures, or living bacteria.
4. Add a Coagulant - rennet
5. Test for Gel Firmness
6. Cut the Curd
7. Stir, Cook & Wash the Curd
8. Drain the Curds
▪ Salt and Age the Cheese
Living bacteria Lactobacillus to separate whey and curd
e.g. Cheese Mozzarella, Swiss Cheese.

1. 2. 3. 4.
5. 6. 7. 8.
8 Steps Making Cheese

Salt and Age the Cheese
▪ Once the curds have been separated from the whey, you can add salt.
Or, you can move the curds into their final forms (or baskets) and press
the cheese into a wheel before salting.
▪ Fresh cheeses often have little to no aging time, soft cheeses are usually
aged for between 2 weeks and 2 months and hard cheeses have longer
aging periods starting at a few months and spanning out to 2 years, or
more.
▪ A longer aging time causes a firmer, more intense cheese, whereas short
aging times result in a more mild taste and a softer ‘paste’
▪ Maintaining correct and consistent temperatures when aging cheese
can mean the difference between failure and fabulous. Most cheeses
are aged somewhere between 7° – 14° Celsius.

▪ American Cheese (also called “Process Cheese Food”) is typically
made from non-aged cheddar that is melted and mixed with
additives, and is then solidified and molded. There is no waiting
period necessary.
▪ Asiago dÁllevo/Mezzano: 3-8 months; Asiago dÁllevo/Vecchio:
9-18 months; Asiago dÁllevo/Stravecchio: over 18 months*
▪ Bleu (including Danish Bleu (“Danablu”) and Roquefort) : 2-4.5
months
▪ Brie: 3-6 weeks
▪ Dry Monterey Jack: 7-10 months*
▪ Cheddar, Mild (Regular): 2-3 months
▪ Chevre (Goat Cheese): usually aged for two weeks or less;
however, if label says “aged” or states a specific cheese variety,
may be aged much longer
Aged Cheese List

▪ Dolce (Mild, Regular) Provolone: 2-3 months
▪ Edam: 3 months
▪ Emmental (Swiss Cheese-Switzerland): 6-14 months*
▪ Feta (cow milk): brined 2-3 months
▪ Feta (goat or sheep milk): brined 3-6 months
▪ Fontina: 1-8 months
▪ Gouda: 3 months
▪ Gruyere: 7 weeks-3 months
▪ Monterey Jack (in American market): 2 months
(although foreign market Monterey Jack can be aged
6 months to 1 year*); see also Dry Monterey Jack,
above
▪ Mozzarella: 30 Days
▪ Parmesan: 10-24 months or more*
▪ Pecorino Romano: 6-8 months*

How to make cheese

Very hard
cheese
Parmesan
cheese
Hard cheese
Cheddar
cheese
Soft cheese
Cream
cheese
Cottage
cheese
Types of Cheese

1. Soft Fresh Cheeses
2. Soft Ripened Cheeses
3. Semi-Soft Cheeses
4. Blue-Veined Cheeses
5. Hard Cheeses
6. Very Hard Cheeses
Cheese Classifications

▪ Cottage Cheese, Cow’s milk - Curds with milk or cream added to give
them a spoonable consistency. The flavor tends to be a bit tangy.
(fruit, in dip)
▪ Cream Cheese, cow’s milk - (spread, cooking ingredient, cheese cake,
in dip).
▪ Feta Cheese, sheep’s milk - Feta is brined, which gives it a salty, tangy
flavor. (salad, filling for spanakopita)
▪ Mascarpone Cheese, Cow’s milk -Cream that has been thickened and
drained and has a slightly sweet flavor. (with fruit, tiramisu, enrich
dishes).
▪ Ricotta, cow’s milk - Creamy, spreadable cheese with a slightly sweet,
milky flavor. (cooking ingredient, desserts, cheese cake)
▪ Fresh goat cheese (chevre) - Tangy flavor and a spreadable consistency
( salad, cooking ingredient, sandwiches)
▪ Fresh Mozzarella, Cow’s milk - Also known as a "pasta filata" cheese,
the curds for mozzarella are heated and stretched. Fresh mozzarella is
stored in water and has a very creamy texture
Soft Fresh Cheeses

Soft Ripened Cheeses
▪ Brie, cow’s milk & goat’s milk (sandwiches, salad, table cheese)
Washed-Rind Cheeses
▪ Taleggio, cow’s milk (salad, cooking ingredients, table cheese)

Soft-Ripened Cheeses Washed – Rind Cheeses

Semi-Soft Cheeses
▪ Fontina Cheese, cow’s milk/sheep’s milk (table cheese, sandwiches,
great melting cheese).
▪ Monterey Jack, cow’s milk (table cheese, great melting cheese)
▪ Mozzarella cheese

Semi-Soft Cheeses

▪ Danish Blue, cow’s milk (dressing, salad, table cheese, spread).
▪ Gorgonzola, cow’s milk/ goat’s milk (table cheese with fruit, salad,
pizza, cooking ingredients, spread).
▪ Roquefort, raw sheep’s milk (table cheese, salad, hot sauce)
▪ Stilton, cow’s milk ( table cheese, salad)
Blue-Veined Cheeses

Blue-Veined Cheeses

Hard Cheeses
▪ Cheddar Cheese, Cow’s milk (table cheese, cheese sauce,
sandwiches, great melting cheese)
▪ Emmental / Swiss Cheese, cow’s milk (great melting cheese, in
fondues, sandwiches).
▪ Gouda Cheese, cow’s milk (table cheese, great melting cheese, aged
Gouda can be grated).
▪ Manchego Cheese, sheep’s milk ( table cheese, salad, can be
grated).
▪ Provolone, cow’s milk (table cheese w/ olive, bread, raw
vegetable/salami, sandwiches, for melting)
▪ Gruyere, cow’s milk (in fondues, onion soup, sandwiches, cooking
ingredients, hot sauce)

Hard Cheeses

Very Hard Cheeses
▪ Asiago. cow’s milk (salad, pasta and bread)
▪ Parmigiano Reggiano, cow’s milk (Table cheese, grated for
pasta/risotto, salad)
▪ Dry Monterey Jack, cow’s milk (Table cheese, grated over pasta, salad)
▪ Pecorino Romano, sheep’s milk (Table cheese, grated over pasta)

Very Hard Cheeses

Water
Phosphorus
Chlorine
Sodium
Proteins
Fats
Cholesterol
Calcium
Potassium (kalium)
Vitamin A, B1, B2, B3, C & D
Nutrients in Cheese

Using Cheese in Cooking
▪ When cheese is heated, the fat melts & separates, & the
cheese becomes soft.
▪ On further heating, the proteins over-coagulate & become
stringy & tough.
▪ Used in macaroni & cheese, cheese biscuits, cheesecake,
cheese scones & cheese sauce.
▪ Also used as topping for food items like pizza, lasagna and
salads.

Milk

Usually obtained
from cows.
Milk of other
animals such as
goats & mares is
also consumed by
people.
Milk & its products
such as butter,
cream & cheese
are known as
dairy foods.
Milk

Types Properties
Untreated milk / fresh
Milk that has not gone through any kind of
heat treatment; bottled in the farm
Pasteurized milk
Milk that has been given mild heat treatment
(72°C for 15 secs) to destroy most disease-
carrying germs
Homogenized milk
Pasteurized milk processed to disperse the fat
globules & distribute them evenly throughout
the milk
Sterilized milk
Homogenized milk heated to a high
temperature (113°C for 15-40 min) in a
vacuum-sealed container
Ultra-high temperature
milk
(UHT milk)
Homogenized milk heated to a high
temperature of 132°C for not more than 1 sec;
packaged in sealed cartons; can be kept for
months without refrigeration

Types Properties
Evaporated milk
Milk from which some water has been removed
by evaporation; contains 25% less water than
fresh milk; sterilized at 115.5°C for 20 min
Condensed milk
Milk from which some water has been removed
by evaporation; sweetened with sugar
Powdered milk
Milk from which all water has been removed; in
powder form
Skimmed milk Milk with fats skimmed off

Carbohydrates
Proteins
Fats
Cholesterol
Calcium
Potassium
Vitamin A, B1, B2, B3, C &
D
Sodium
Chlorine
Phosphorus
Water
Nutrients in Milk

Using Milk in Cooking
▪ When milk is boiled, proteins coagulate & form a layer on
the surface. As the boiling continues, hot air & steam get
trapped under this layer – causes the milk to overflow
from its container.
▪ Can be consumed on its own.
▪ Used in beverages such as tea, coffee, cocoa & milkshake.
▪ Used in many parts of the world to make desserts.
▪ Also processed to produce dairy products such as cheese,
cream & butter.

Yoghurt

Yoghurt
▪ A food produced by bacterial fermentation of milk.
▪ The bacteria used to make yogurt are known as "yogurt
cultures".
▪ Fermentation of lactose by these bacteria produces lactic
acid, which acts on milk protein to give yogurt its texture and
characteristic tart flavor
▪ Yogurt is produced using a culture of Lactobacillus delbrueckii
subsp. bulgaricus and Streptococcus thermophilus bacteria

▪ First, Heat the milk, usually to about 85 °C (185 °F), to denature
the milk proteins so that they do not form curds.
▪ After heating, the milk is allowed to cool to about 45 °C (113
°F).
▪ Add the bacterial culture is mixed in the milk, and a
temperature of 45 °C (113 °F)
▪ Keep and maintained for four to twelve hours to allow
fermentation.
Proses Yoghurt

How to make yoghurt

Cream

▪ Cream is a dairy product composed of the higher-butterfat
layer skimmed from the top of milk before homogenization
▪ Different grades of cream are distinguished by their fat
content
▪ Heavy cream, also called heavy whipping cream, is whipping
cream with a milk fat content of between 36 and 40 percent.
▪ Whipping cream will double in volume when whipped.
▪ Heavy cream is not the same as the British double cream.
▪ Double cream has 48% butterfat, 8% higher than the highest-
fat cream available in the United States.
Cream

Type of Cream
▪ Half and Half, 12% fat (range 10.5-18%): Soup, Coffee & Tea
▪ Single Cream, 20%: Light cream, savory and sweet dishes.
▪ Light Cream, 20% fat (range 18-30%).
▪ Whipping Cream, 30%fat; can make whipping cream for topping or
filling.
▪ Heavy Cream, 36 to 38%fat: the best fat for whipping cream
▪ Double Cream, 48%fat: British term for heavy cream in US.
▪ Creme fraiche, 30%fat ; Fresh cream fermentation
▪ Sour Cream, 20% fat: fermentation of cream with lactic acid bacteria.

How to Make Heavy Cream

Butter

▪ Butter is a dairy product containing up to 80% butterfat (in
commercial products) which is solid when chilled and at
room temperature in some regions and liquid when
warmed.
▪ It is made by churning fresh or fermented cream or milk to
separate the butterfat from the buttermilk
Butter

Types of Butter
▪ Unsalted Butter or “Sweet Cream Butter” (Real)
▪ Salted Butter (Real)
▪ Whipped Butter (Real): for spread dan toast bread
▪ European Style or “Cultured” Butter (Real): high fat content and more
solid dan regular butter
▪ Spreadable Butter (Sorta Real) : combination butter and vegetable oil
▪ Ghee is Clarified butter.
▪ Butter-like Spread (Fake)/margarine: vegetable oil

How to make Butter

Types and Uses of Common Food Commodities

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