This document provides information about eggs and milk. It discusses egg nutrition, storage, and cooking methods. Key points about egg storage include storing them pointed end down in their original container away from heat and light. The document also discusses milk nutrition and dairy fat reduction techniques. It explains homogenization and pasteurization processes that are used for milk. Pasteurization involves heating milk to specific temperatures to destroy microorganisms. The recommended daily intake of milk is outlined.

1. Eggs and Milk:
Egg overview
Egg to store
Egg Processing

2. Egg nutrition and parts
The Parts of the Egg

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. Egg Cookery Principles:
COOK PROTEIN LOW AND SLOW….
Be patient and use low temperatures for best
tenderness & palatability!
Cook thoroughly!
WHY?

5. Egg Functions:
1.Binder:
4.Thickener:
2.Leavening
How to separate an egg
3.Coating:
5.Emulsifier:

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. Eggs cooked out of shell:
Fried
Scrambled
Poached

8. *No other food can substitute for a single
glass of milk in providing necessary
vitamins and essential nutrients!

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. 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. 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. 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. 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. FORTIFIED MILK…..
Is milk made more
nutritious by addition
nutrients like fat from
cream, protein from
egg whites or
additional vitamins.