milk and egg products Flashcards
cookery princples of eggs and milk
moderate temperature and exact cooking time
structure of egg
shell (around the egg)
air space (in between shell and inside on top)
white (around the yolk)
yolk (the centre of the egg)
chalazae (holds yolk and white in place)
inner membrane (inbetween shell and whites)
shell
protect the egg
porous “tiny hole”
airspace
indictator of freshness
bigger the less fresh
white
three different layers
inner membrance
futher protects the egg
yolk
egg had protein and iron and buitamen
yolk has animal fat and white doesnt
chalazae
thickest part of the white
holds the yolk in place
storage of eggs
buy eggs often
keep in carton
store large end up
keep them refrigerated
type of cooking methods for eggs
poached - cook under simmering water
fried-cooked in frypan
hard or soft cooked - start eggs in cold water than bring to a boil
scrambled - beat eggs in a bowl
baked - oven or mircowave
functions of eggs in cooking
leavening - mkae products rise
thickening - make them thicker
binding- hold ingredients together
coating - eggs either coat a product or hold a coat
meringue - sweeten egg white mixture that cooks in oven
8 nutirents in dairy foods
protiens, vitamens, roboflavin, vitamin B12, calcuim, phosphorus, magnesium and zinc
difference between milks
whole milk has more fat than low fat milks and skim has only traces of fats
pasteaurized
heat treated
ultra pasteurized
heated to higher temperture
homo milk
the fat is broken down
cultured
harmless bacteria is added
buttermilk
tarty buttery flavour
chocolate milk
has chocolate or coca added
kefier
beverage similar to yogert
nonfat dry milk
powdered form of skim milk
evaporated milk
canned whole milk
