Cooking with Dairy and Eggs

Facts and Terms


Milk and eggs are very high in protein

Egg Terms

Binder- a thickening agent.

Leavener- substance causing expansion of doughs and batters by the release of gases.

Stabilizer- an additive product that is used to prevent the ingredients from separating.

Lightener- makes the batter lighter.

Emulsifier- a substance that acts as a stabilizer to prevent liquids from separating.

Salmonella- an infection caused by undercooked meat, poultry, egg, or egg products.


Cook eggs at 160 degrees, or until yolks and egg whites are firm

Preventing FBI's

  • Check for cleanliness
  • Separate from other foods
  • Inspect packaging
  • Choose fresh eggs carefully

Parts of an Egg

  • Shell
  • Egg White
  • Yolk

Dairy Foods

  • Milk
  • Cheese
  • Yogurt
  • Cream Cheese
  • Butter
  • Ice Cream
  • Frozen Yogurt

Dairy Terms

Homogenization- a mechanical process that breaks the fat globules into smaller droplets.

Pasteurization- milk is heated to a required minimum temperature of 161°F for 15 seconds.

Ripened Cheese- a process in cheese making, responsible for the district flavor, texture, and smell.

Unripened Cheese- cheese eaten fresh.

Curdle- when milk goes from a liquid to a solid.

Scorch- milk that has been heated to 180 degrees.

Roux- a mixture of fat and flour used in making sauces.

Coagulate- a lump of cheese curds.