Cooking with Dairy and eggs

Christian Ellenburg

Nutrition

Egg- % Daily Value*

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

Leavener- Leaveners (or leavening agents) are substances used to produce air bubbles that cause baked goods to rise. Baking powder, baking soda and yeast are the most common forms of leaveners

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

thin albumin - the watery part of the egg white (albumin) located farthest from the yolk. vitelline (yolk) membrane - the membrane that surrounds the yolk. yolk - the yellow, inner part of the egg where the embryo will form. The yolk contains the food that will nourish the embryo as it grows.

Examples of Dairy Foods/Types

-Milk

-Cheese

-Yogurt

-Ice cream

-Butter

Dairy Key Terms

homogenization- the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion

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.