Chapter 18: Dairy Foods and Eggs

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1 Chapter 18: Dairy Foods and Eggs 18-1: Choosing Dairy Foods 18-2: Preparing Dairy Foods 18-3: Egg Basics 18-4: Using Eggs in Recipes 18-1: Choosing Dairy Foods Objectives: After studying this section, you should be able to: Identify nutrients in milk and other dairy foods Describe the types of dairy foods available Give guidelines for buying and storing dairy foods Terms: pasteurized, homogenization, cultured, ripened cheese, unripened cheese Nutrients in Milk: An almost perfect food Rich in protein, Vitamin A, riboflavin, Vitamin B 12, calcium, phosphorous, magnesium, zinc FGP: 2-3 servings/day Types of Milk: Whole milk-8 gm fat/8 oz. serving Reduced fat milk: 5 gm fat/ 8oz. serving Low-fat milk: 2.5 gm fat/ 8 oz. serving Fat-free milk: trace of fat 1

2 Content, Processing: Lower fat forms of milk have less cholesterol and saturated fat than whole milk Fresh whole milk: 87% water, 13% solids (some fat, some protein, vitamins, minerals, lactose) Milk is processed to kill enzymes and bacteria (pasteurized) by heating it; this makes it last longer Ultra High Temperature pasteurization makes milk shelf stable Homogenization: Milk fat is lighter than the other fluids that comprise milk it will rise to the top of the container Homogenization is the process in which milk fat is broken down and evenly distributed, preventing this separation When fat is removed from milk, so is Vitamin A, so the Vit. A must be returned to the milk, by law Vitamin D and sometimes calcium are added, too Other types of milk: Buttermilk: tart, buttery flavor, result of being cultured fermented by a harmless bacteria added after pasteurization (like yogurt or sour cream) Kefir: a cultured beverage similar to yogurt, made of camel s milk in the Middle East Chocolate milk: cocoa powder or chocolate and sweeteners are added Strawberry milk: flavoring and sweetener added 2

3 Fat-free dry milk: powdered milk, handle like fresh milk after reconstituting, can also be added dry to recipes to increase calcium, protein Evaporated milk: canned whole or fat-free, has half the water of regular milk, can be substituted for cream Sweetened condensed milk: concentrated, sweetened, used to make candy and desserts Lactose-free or reduced lactose milk: for people with lactose intolerance Other Dairy Products: Yogurt: made by adding harmless bacteria to milk, resulting in a thick, creamy product that is often flavored higher in calcium than regular milk can be lower in fat read labels Cheeses: made from milk curds with whey drained off, a natural food; 2 basic categories Ripened cheese Unripened cheese Categories of cheeses: Ripened cheese aged cheese, made from curds and ripening agents (bacteria, mold, yeast) and aged under carefully controlled conditions; texture varies, semi-soft to hard cheeses Unripened cheese made from curds that have not been ripened, keep only a few days 3

4 Specialty cheeses: Made by combining several ripened cheeses, under cold or hot processing methods Cold pack cheese (without heat) is several kinds of cheese with added flavorings and spices Pasteurized process cheese (heat used) blend of ripened cheeses, common forms include process American cheese, cheese spread, cheese food Cream: Liquid separated from milk Heavy cream: highest fat content, whips easily Light cream is often used in coffee Half-and-Half is a mixture of milk and cream Sour cream: made by adding lactic acid bacteria to cream Has a rich, tangy flavor Used as a topping, in dips, in recipes High in fat and should be used sparingly Low-fat forms are available Butter: Made from milk, cream or a combination High in fat, cholesterol Use in moderation Graded for quality by the USDA: Grade AA is superior in quality, delicate flavor, smooth, creamy texture, salted or unsalted Grade A is very good, pleasing in flavor, smooth Grade B is made from sour cream, has a pleasing flavor 4

5 Frozen Dairy Desserts: Ice cream: whipped, frozen mixture of milk, cream, sweeteners, flavorings, other additives; regular, lowfat, fat-free, no-sugar Frozen yogurt: similar to ice cream with yogurt cultures, low fat and fat-free available Sherbet: milk fat, sugar, water, flavorings, other additives, less fat and more sugar than ice cream OK for an occasional summer treat, but can be very high in calories; read the label when buying, some can be 300 calories per serving Buying and Storing Dairy Products: Look for sell by date Most milk products can be used up to 5 days after sell-by date with proper storage Some yogurt and ripened cheeses can be stored for longer periods of time if sealed tightly and unopened Storing Dairy Products: Dairy foods are highly perishable, keep best in sealed containers, stored away from light to prevent riboflavin loss; Tightly wrap cheese Some hard cheeses can be frozen and used in cooked dishes Butter can be used if refrigerated up to several weeks, longer if frozen Ice cream must be kept frozen (will get ice crystals if thawed and refrozen yuck!) 5

6 18.1 Questions: What are four nutrients found in milk? Why do we pasteurize milk? What might happen if we drink raw milk? How do unripened and ripened cheeses differ? What does light do to milk? 18.2: Preparing Dairy Foods Main idea: After studying this section you should be able to: Identify ways to prevent problems when cooking with milk Discuss ways to use yogurt in recipes Identify guidelines for preparing cheese Terms: scalded milk Cooking with milk: A delicate protein, handle with care Skin will form over heated milk as it cools, can cause it to boil over prevented by covering the pan or stirring the milk regularly Don t remove the skin, beat it back into the heated milk or you will lose nutrients Milk can scorch easily, because milk solids will settle to the bottom of the pan, stick and burn. Use low heat and stir often, or use a double boiler to cook milk. 6

7 More on cooking with milk: When milk curdles, it separates into curds and whey Curdling occurs when milk is heated with acidic foods (vegetables, fruits), or by high heat, or by salt. Use low temps and stir the mixture, and combine gradually with acidic foods Scalded milk is milk heated just to below the boiling point--it is used in some recipes. You can heat milk in the microwave, too. We all scream for ice cream: Actual origins of this concoction are obscure Perhaps from mixing snow, wine, milk Chinese (c BCE) were already storing snow for use in chilling foods Alexander the Great ( BCE) had runners bring snow to give cool drinks to his soldiers during the siege of Petra Emperor Nero also used snow to chill fruit drinks More on the history of ice cream: It is rumored that Marco Polo brought a recipe for ice cream back to Europe Catherine de Medici brought sorbets to France in the 1533 Florence, Italy claims that ice cream originated there (c. 1500) and they had an ice house which would support this claim 7

8 Ice cream making is dependent upon a supply of ice, but the first ices were probably chilled wines It remained a luxury food, and in France, recipes were under guard in the Louvre and other palaces for decades The first hand-crank ice cream freezer was invented in America by Nancy Johnson in 1846, making ice cream available to ordinary people, not just the very wealthy Immigrants from England and Italy increased America s love of ice cream Ice cream history: Ice cream sodas and sundaes became popular in the late 19th century Commercial ice cream production was increased by Clarence Vogt in the1920s, with a continuous, commercial process Flavored ice cream was developed in the 1930s 8

9 Ice cream cones were patented in December of 1903 It is alleged that a waffle maker who was next to an ice cream vendor got together to sell more products Forms of frozen delights include ice cream, ice milk, frozen yogurt, gelato, sorbet Using yogurt in recipes: Can be substituted for sour cream, cream cheese, milk and mayonnaise Basic guidelines: Can be cooked, baked or frozen without loss of nutrients, though the active cultures might not survive Active cultures in yogurt can be used to make more yogurt, but you must use plain (not flavored) yogurt for this process Yogurt: Whey may separate from the curd, but can be stirred back in Cook at moderate temps just as delicate as other dairy foods Cornstarch will help it to keep from separating during cooking Thicken by draining off the whey and use in place of cheese 9

10 Preparing cheese: Unripened cheeses like cream cheese and cottage cheese are served chilled (add herbs and veggies for savory spreads and dips) Ripened cheeses are best at room temp, so remove from fridge at least 30 minutes before serving, or microwave (using a lower power setting) Preparing cheese, continued: Heat cheese just long enough to melt it or it will become tough and stringy Shred or grate it to speed up cooking time Microwaved cheese will heat up faster than other ingredients due to the higher fat content Use sharp-flavored varieties so you can use less, lower the fat in recipes Questions: What are two ways to keep milk from curdling? How can yogurt be used as a substitute for cheese? How can you use ripened cheese in a way to make a food lower in fat? 10

11 18-3: Egg Basics Main Idea: after studying this section, you should be able to: Describe the structure of an egg Identify the nutrients provided by eggs Give guidelines for buying and storing eggs Explain how to cook eggs by conventional and microwave methods Terms: albumen, chalazae, coagulate, shirred eggs Structure of an Egg Shell is lined with several membranes Air pocket between membranes at wide end that grows as egg ages Albumen: a thick, clear fluid (egg white) Yolk: round yellow part that floats in albumen Chalazae: anchoring, chord-like strands of albumen Nutrients: Excellent source of protein, riboflavin, iodine Good source of Vitamin A, some other B vitamins, Vitamin D, iron, trace minerals Unfortunately, egg yolks are sources of cholesterol and saturated fats Counts as a 1 ounce serving of meat Due to cholesterol content, you should eat no more than 4 egg yolks per week, egg whites have no such restrictions 11

12 Buying eggs: Grade and size are clearly marked on containers Grade: USDA shield means they are federally inspected AA, A and B: same nutrition, different appearance when cooked AA and A have thicker whites, look better when fried or poached, and are the most common grade in supermarkets Size: determined by weight: medium, large, extra large, jumbo; most recipes are sized for large eggs; inspect eggs for cracks, defects Storing eggs: Highly perishable, must be refrigerated immediately Not in an egg tray in the fridge door temp varies too much Store covered shells are porous and eggs will pick up odors Don t wash before storing, as this will remove the eggs natural protective covering Refrigerate leftover egg dishes or raw yolks or whites in covered container if you will use them in 2 days or so Freeze egg whites if longer storage needed Preparing eggs: Delicate protein, cook at moderate temperatures for a limited amount of time Overcooked egg whites get tough, rubbery Overcooked egg yolks get gray-green, tough Cook on stove top, oven, microwave, medium low heat, remembering that egg whites will coagulate (firm, white) before yolks cook Reverse is true in microwave due to fat content of yolks, standing time is needed to complete cooking 12

13 More on preparing eggs: Ways: cooked in shell, fried, poached, baked, scrambled Eggs cooked in shell: place a single layer in the saucepan, add water to 1 inch over the eggs, cover, bring just to a boil, turn off heat (remove from burner if electric range); let stand in hot water, covered: 4-5 minutes for soft cooked, 15 minutes for hard-cooked eggs; run cold water over eggs, tap egg shell to crack it all over, roll in hands to loosen shell, peel starting at the large end Fried Eggs: Fry in a very small amount of unsaturated fat or in a non-stick skillet sprayed with cooking spray Heat skillet over medium-high heat until a drop of water will sizzle Gently break one egg at a time into a small bowl, and gently slip the egg into heated pan Immediately reduce the heat to low, cover and cook eggs slowly until done, turning over to cook the other side (over easy) Baked Eggs: Also called shirred eggs Break eggs into greased custard cups or baking dish, or muffin pans Top with milk if you like Bake in preheated 325 oven, until done (check recipe, but about 12 minutes for 2 eggs) To microwave, first pierce yolk membrane with a toothpick to allow team to escape, follow recipe instructions 13

14 Poached Eggs: Simmering eggs in water, out of the shell In a skillet or saucepan, bring water to a boil and reduce heat to a gentle simmer Break eggs one at a time into small dish Gently slip eggs into water, simmer until done, about 5 minutes (eggs will hold shape better if a little vinegar is added to water) Can poach in microwave, but piece yolk membrane first, follow manual directions Remove with a slotted spoon to allow water to drain Scrambled eggs: Beat eggs together with water or milk, 1 tablespoon of liquid per egg Conventional cooking: melt a small amount of butter in skillet, or use nonstick spray, pour beaten eggs into skillet, and as mixture starts to thicken gently draw a spatula across the bottom and sides of the skillet This forms the large curds and allows uncooked egg to flow to bottom of the pan Don t stir constantly or eggs will get mushy Continue until eggs are thickened and no visible liquid left In microwave, use a microwave safe cup, stirring once or twice; follow manufacturer s directions, let stand until done Basic Omelet: Made with beaten eggs, but without stirring the eggs in the skillet resulting in a pancake-like mass of cooked egg Occasionally lift the edge of the congealing eggs to allow uncooked egg to flow to the bottom Once the omelet is almost cooked, you may add a filling, like sautéed vegetables or cheese, then fold half over to serve 14

15 18-3 Questions: List the parts that make up the structure of the egg What are four nutrients found in eggs? What is the difference between the grades of eggs? What is the difference between the size listing of eggs? How are these determined? 18-4 Using Eggs in Recipes Main ideas: After studying this section, you should be able to: Describe the difference between stirred custard and baked custard Explain how to separate and beat egg whites Identify uses of beaten egg whites Terms: quiche, soufflé, meringue Custards A blend of milk thickened with eggs A base for main dishes like quiche (a pie with a custard filling that contains foods like chopped vegetables, cheese, chopped cooked meats) Sweetened, flavored custards are used as desserts 2 basic types: stirred and baked 15

16 Stirred custards are cooked on the range top and stirred constantly until thick enough to coat a spoon (a.k.a. a soft custard) Can be served as a pudding or as sauce over cake or fruit Baked custards are baked in the oven and have a firm, delicate consistency Baked in individual cups or a larger dish, set in water (a bain marie) to moderate the temperature; bake until a knife inserted in the center comes out clean; curdles if overbaked; may be topped with caramelized sugar (crème brulèe) Separating Eggs: Sometimes recipes call only for egg yolks or egg whites Then you need to separate the eggs Eggs separate better when cold Use an egg separator, your (clean) hand, or the egg shell itself If using only the yolk, freeze the whites for later use Beating egg whites: Beating incorporates air into the egg whites, giving them volume A soufflé is a dish made by incorporating stiffly beaten egg whites by folding them into a sauce or batter Just don t get yolk into your egg whites, have the egg whites at room temp before beating them, and use absolutely clean beaters and bowl (any fat will cause deflation no plastic, too!) 16

17 Forming peaks: 2 different stages of peaks Soft-peak stage: peaks bend over slightly when beaters lifted out Stiff-peak stage: egg whites are glossy, hold their peaks when beaters lifted out Beat only to the stage called for by the recipe, don t overbeat will lose volume and fall apart In recipes, fold in gently to avoid loss of volume using a rubber spatula or other flat-bladed tool Puffy omelet: Made by separating eggs and beating yolks and whites then folding stiffly beaten whites into yolks Pour mixture into skillet with an oven-proof handle, start cooking on the range top until it is puffed and lightly browned on the bottom, then finish by baking in a 350 oven for minutes, until a knife inserted in the middle comes out clean, serve openfaced or folded (can be cut partially to make it easy to fold, then filled with cheese or other items cooked meats or veggies, for example) Meringues: A foam made of beaten egg whites and sugar 2 types soft or hard Soft is used as toppings for pies, hard can be cookies or shells for other desserts Beat the egg whites til foamy, then add (if desired) cream of tartar (for stability) and gradually add sugar, a tablespoon at a time (usually 1-2 per egg white) Continue beating until sugar is dissolved and mixture is glossy (rub some between two fingers to be sure sugar is completely dissolved) 17

18 Soft meringue: Made by beating egg whites to soft-peak stage Spread over a hot, precooked pie filling, sealing the edges to prevent it from shrinking when baked Bake in preheated oven according to recipe directions, just until it is lightly browned (and it will burn easily keep and eye on it!) Sometimes liquid accumulates between meringue and pie filling mostly when the sugar isn t completely dissolved or the pie filling isn t hot enough Hard meringue: Made by beating egg whites to stiff-peak stage Bake on a lined baking sheet Shaped by careful placement or using a pastry bag and star tip Bake at a low enough temperature to allow it to dry out and become crispy but not over cook, and undercooked meringues become sticky Bake according to recipe directions and turn off oven and leave them in it for an hour to dry them out sometimes called forgotten cookies 18-4 Questions: Explain the difference between baked and stirred custards How can you reliably separate yolks and whites without breaking the yolk? What is the difference between a soft and a hard meringue? 18

Foods 1: Unit Notebook

Foods 1: Unit Notebook Milk and Milk Products Looking at Milk NONFAT MILK SOLIDS: MILK FAT: The more milk fat a product has the higher its calorie count. Milk fat is lighter than other milk fluids and solids and separates and