Cooking with Dairy and Eggs
Facts and 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.
- Check for cleanliness
- Separate from other foods
- Inspect packaging
- Choose fresh eggs carefully
Parts of an Egg
- Egg White
- Cream Cheese
- Ice Cream
- Frozen Yogurt
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.