Cooking W/ Dairy and Eggs

Nutrition

the process of providing or obtaining the

food necessary for health and growth.

Binder

something cohesively to hold something together

Leavener

Are substances used to produce air bubbles that cause baked goods to rise.

Stabilizer

A thing used to keep something steady or stable.

Lightener

To make lighter.

Emulsifier

A substance that stabilizes an emulsion, in particular a food additive used to stabilize processed foods.

Salmonella

A bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning.

Cooking Principles/Temperatures

Low to Medium Heat it could cause it to curdle or scorch if too high of temperatures.

Preventing FBI's

Clean, Separate, Cook and Chill.

Don't Cross-Contaminate.

Parts of an Egg

The watery part of the egg white located farthest from the yolk. Vitelline membrane - the membrane that surrounds the yolk. Yolk - the yellow, inner part of the egg where the embryo will form.

Examples of Dairy Foods/Types

Milk, Cheese, Yogurts, and Milk Based Deserts.

Homogenization

to prepare an emulsion, as by reducing the size of the fat globules in (milk or cream) in order to distribute them equally throughout.

Pasteurization

A hundred-year-old process that destroys pathogens through simple heat, and is best known for its role in making milk and juices safe for consumption.

Ripened Cheese

Is one that has a white, so-called bloomy rind on the outside, which occurs because of the unique beneficial mold that is added to the milk or sprayed onto the cheese during ripening.

Unripened Cheese

Are made by coagulating milk proteins with acid.

Curdle

Separate or cause to separate into curds or lumps.

Scorch

Burn the surface of with flame or heat.

Roux

A mixture of fat and flour used in making sauces.

Coagulate

To change from a liquid form to a solid form.