Cooking with Dairy and eggs
Christian Ellenburg
Nutrition
Total Fat 5 g 7%
Saturated fat 1.6 g 8%
Polyunsaturated fat 0.7 g
Monounsaturated fat 2 g
Cholesterol 187 mg 62%
Sodium 62 mg 2%
Potassium 63 mg 1%
Total Carbohydrate 0.6 g 0%
Dietary fiber 0 g 0%
Sugar 0.6 g
Protein 6 g 12%
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 3%
Vitamin D 11% Vitamin B-6 5%
Vitamin B-12 10% Magnesium 1%
Milk- total Fat 2.4 g 3%
Saturated fat 1.5 g 7%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0.7 g
Cholesterol 12 mg 4%
Sodium 107 mg 4%
Potassium 366 mg 10%
Total Carbohydrate 12 g 4%
Dietary fiber 0 g 0%
Sugar 13 g
Protein 8 g 16%
Vitamin A 2% Vitamin C 0%
Calcium 30% Iron 0%
Vitamin D 0% Vitamin B-6 5%
Vitamin B-12 18% Magnesium 6%
Egg key terms
Stabillizer- a thing used to keep something steady or stable, in particular
Lightener- a person who, or thing that, lightens
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
The basic principle of egg cooking is to use a medium to low temperature and time carefully. When you cook eggs at too high a temperature or for too long at a low temperature, the whites shrink and become tough and rubbery and the yolks become tough and their surface may turn gray-green. To kill bacteria and other microorganisms, the recommended guidance is to cook eggs until the whites are firm and the yolks thickened. Cook egg dishes to an internal temperature of 160ºF (71ºC). Pasteurized shell eggs are available on the market for those who prefer eggs not cooked to this level of doneness. There are five basic methods for cooking eggs.
Preventing FBI's
-A type of bacterium, Salmonella, can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or lightly cooked, the bacterium can cause illness.
-poultry, meat, milk, and other foods are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed after cooking. The larger the number of Salmonella bacteria present in the egg, the more likely the egg is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be refrigerated until they are needed.
-Cooking reduces the number of bacteria present in an egg; however, a lightly cooked egg with a runny egg white or yolk still poses a greater risk than a thoroughly cooked egg. Lightly cooked egg whites and yolks have both caused outbreaks of SE infections. Cooked eggs should be consumed promptly and not be held in the temperature range of 40 to 140°F for more than 2 hours.
Parts of an Egg
Examples of Dairy Foods/Types
-Cheese
-Yogurt
-Ice cream
-Butter
Dairy Key Terms
pasteurization- Pasteurization is 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- Cheese ripening, alternatively cheese maturation of affinage, is a process in cheese making. It is responsible for the distinct flavor of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body.
unripened cheese- Unripened cheeses are made by coagulating milk proteins (casein) with acid. Examples include soft cheeses like cream cheese, cottage cheese and Neufchatel. Ripened cheeses are made by coagulating milk proteins with enzymes (rennet) and culture acids. These cheeses are then ripened (aged) by bacteria or mold.
Curdle- separate or cause to separate into curds or lumps.
scorch- burn the surface of (something) with flame or heat.
Roux- a mixture of fat (especially butter) and flour used in making sauces
coagulate- (of a fluid, especially blood) change to a solid or semisolid state.