Name: Date: Milk Products & Eggs Course 2060

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1 Name: Date: Milk Products & Eggs Course 2060 You must have credit for FOD 1010 Food Basics before starting this module. To receive credit for the course the following outcomes must be met: 1. Identify the importance of a variety of milk products and eggs available 2. Develop an understating of a variety of eggs and egg products available 3. Describe the role of milk, cheese and eggs in various cooking applications 4. Demonstrate the principles of milk and egg cookery 5. Identify and demonstrate safe and sanitary practices 6. Demonstrate basic competencies 7. Identify possible life roles Resources Available Professional Cooking Handouts Internet Pamphlets Library Resources Cookbooks You will be preparing a minimum of five recipes, including: One cooked milk dish One cooked cheese dish One egg dish that demonstrates a function of eggs One ethnic or special dietary restricted dish Various milk products and eggs incorporated into a meal Evaluate one prepared dish Course booklets, tests and labs MUST be completed in order to receive credit for the course. Guideline for final marks: Assignments (theory) 20% Module Test/Reflection 30% Lab Work 50%

2 Milk Products & Eggs Understanding Eggs Pg Composition The egg consists of three main parts,, and. It also contains a and two white strands called that hold the yolk centered. Define the following terms: 1. Yolk 2. White 3. Shell Grades and Quality: The four grades of as determined by the CFIA are,, and. What happens to an egg as it ages? Grade A eggs are sold for: Grade B eggs are sold for: In the kitchen they are best used for In the kitchen they are best used for Grade C and nest run egg are used for: How can you tell if an egg has been graded?

3 Maintaining Quality What are two key points to keep in mind when storing eggs? Eggs are also graded on size, the six sizes are:,,,, and. The size most commonly used in cooking practices is. In your own words describe the three forms of market eggs: 1. Fresh eggs or shell eggs 2. Frozen eggs 3. Dried eggs Egg Substitutes: Why is there a need for egg substitutes? Egg substitutes are made of and a blend of ingredients such as,,, or. They are sold in liquid form and can be substituted,.

4 Eggless Substitutes contain. They are made up of a variety of ingredients,,, and. They are to be used in ONLY! General Cooking Principles If there is one thing you should remember about eggs it is: Coagulation Define coagulation: Whites coagulate before/after the yolks. An example of this would be: When mixed with a liquid, eggs become at a higher temperature. An overcooked egg will be and. What happens if egg liquid mixtures are overcooked? What will be the appearance of your scrambled eggs if this happens? Sulfur The green ring in hard cooked eggs is caused by two things: This occurs because: It can be avoided by using and Foams

5 Beaten egg whites are use to give lightness and rising power to many products. Follow these rules to produce the best foams 1. Fat inhibits foaming: Yolks contain, therefore it is imperative you use the when separating eggs to prevent contamination of the whites 2. Mild acids help foaming: and provides more volume and stability to beaten egg whites. Cream of tartar is used mainly in which common recipe? 3. Egg whites foam better at room temperature: Remove before beating 4. Do not overbeat Properly beaten egg whites should look and. Overbeaten ones will look and. 5. Sugar makes foams more stable: For some recipes add some of the sugar to. Remember that the beating time will be than when no sugar is added. Functions of eggs in cooking Using information from the booklets provided define each function and give an example of a product the function is used in: 1. Thickener 2. Binding 3. Leavening Agent 4. Emulsifier 5. Coating Agent The main nutrients found in egg yolks are: The main nutrients found in egg whites are:

6 Milk Products ( ) Raw milk can be defined as: Raw milk is almost always before being sold. By law needs to be pasteurized. In point form what happens during pasteurization? Some cream products are ultra pasteurized. Describe this process: By doing so disease causing bacteria are killed, as well as. UHT pasteurization or involves even higher temperatures. Left unopened the milk. Fresh Milk can last up to at room temperature. This milk is best suited for Type of Milk Fat % Milk Solids % Definition Whole Skim/Nonfat 2 % 1%/partly skimmed Flavoured Milks Homogenized Fresh Cream Products Whipping Cream Double Cream Table/Coffee Half & Half

7 Define the following terms, including examples of how the product would be used in the kitchen: Fermented Milk and Cream Products Sour Cream Crème Fraiche Buttermilk Yogurt Milk Products with Water Removed Evaporated milk Condensed milk Dried whole milk Nonfat dry milk Why are artificial dairy products sometimes used? Provide examples of milk alternatives.

8 Problems in cooking milk and cream products Curdling Curdling is a process by which milk proteins and from the whey. It is caused by,, and heat. Be careful when mixing milk with and. Avoid combining milk or cream with unless a is present. Tannins are found in Acids can be found in and. Salts are found in and. What are other ways to reduce curdling? Scorching Scorching occurs when milk that is being heated on the bottom of the pan due to. BURNING will occur if cooking continues. Heat milk in one of these three items: Stirring constantly with a whisk over low heat will reduce scorching as well. Skin Formation: Scum or skin is caused by of proteins in contact with air. Prevent by covering the or by coating the surface with a layer of or frequently during the heating process. Four key points to remember when whipping cream are:

9 Cooking and Storage Two starch products that are most often used to thicken milk products are and. A common mistake in thickening milk products is to add the starch directly to the hot milk mixture. This causes to form that cannot be stirred or beaten out. It is very important to the starch granules first before you add them to the milk mixture. This can be done by mixing them with: a. b. c. If you with to thicken a cream soup more after it has been cooked, you would first mix the flour with some and then stir in gradually. From the information in the booklet provided in class what is the best place to store milk and in what type of container? Why? Butter Fresh butter consists of milk fat. In Canada butter is graded for,, and salt content. There are three grades of butter. A maximum of salt is permitted in butter. or butter is more perishable but has a fresher, sweeter taste. Clarified butter is used as a cooking far more often than Butter has a low smoke point, should be used when high cooking temperatures are required. Clarified butter is: Storing Butter, like eggs, absorbs and easily; it should be kept well wrapped and away from other foods that transfer odours in the fridge.

10 Margarine What are at least two differences and similarities between margarine and butter? Which do you prefer? Why? Cheese Match the following terms with their definition: Whey Rennet Milk Solids Curdling Coagulation Ripening a. Natural complex of enzymes produced in mammals stomachs to digest milk b. Process that converts freshly made curds into distinctive, flavourful cheeses c. Proteins bonding together and becoming firm and dry during cooking d. Liquid remaining after milk has been curdles and strained e. Milk proteins solidify and separate from the whey f. Combined yield of fat and protein in milk Cheese is produced by: From a single basic ingredient, it is possible to create due to different processing techniques. Ripening happens because or are introduced during manufacture. Final characteristics of the cheese are determined by the kind of.

11 Fill in the following table: Ripened Define Examples Bacteria ripened from inside Washed rind cheeses Blue veined cheeses Mold rind cheeses Unripened cheeses The major components of cheese are: The fat content on a cheese label refers to the percentage of. Using the cheese section fill in at least 3-4 points for each type of cheese. 1. Unripened Cheeses 2. Semisoft Cheeses 3. Soft-Ripened Cheeses 4. Hard Cheeses

12 5. Blue-Veined Cheeses 6. Goat Cheeses 7. Hard Grating Cheeses 8. Process Cheeses 9. North American Artisan Cheeses

13 Storing and Service The firmer and the cheese, the it will keep. Keep lengths vary from a to a. Cheese must be kept in the and wrapped completely with or put in a zip lock, do not put plastic loosely around the cut end. Serve cheeses at, because the full flavours will develop. Cut cheese just before service to prevent dryness. Cooking with Cheese Summarize the five guidelines for cooking with cheese

Milk and Dairy Facts

Milk and Dairy Facts What is milk? A. 87% water B. 13% solids {fat and fat-soluble vitamins it contains and the solids not fat, include carbohydrates, protein, water-soluble vitamins and minerals} Our