Cooking W/ Dairy and Eggs
Nutrition
the process of providing or obtaining the
food necessary for health and growth.
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.
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.
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.