Dairy and eggs

Facts about cooking

Egg Key Terms

binder- a thickening agent

leavener- produce fermentation

stabilizer- preserve structure

lightener- make lighter

emulsifier- prevents separation

salmonella- an illness from uncooked eggs

Cooking temp

eggs 160 F

dairy it's best to cook it at lower temperatures but if it's mixed in generally the recipie will tell you

Parts of eggs

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Dairy key terms

homogenized- fat dropletts are emulsified so cream doesn't separate

pasteurized- processed

ripened cheese- can't be eaten immediately

unripened cheese- ready to eat as soon as manufactured

curdle- separation in milk

scorch- cooked at to high for to long

roux- equal amounts of fat & flour

coagulate- fluid to solid