E GG

STRUCTURE

EGGS

A whole egg consists primarily of a yolk, a white and a shell. The yolk is high in both fat and protein. It colour ranges from light to dark yellow. The white is primarily albumin protein. The white has two parts : a thick portion that surrounds the yolk, and a thinner, more liquid portion outside of this. The shell is not the perfect package.

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C HARACTERICTICS
Grades:

Grade AA
Grade A Grade B

Grade A eggs or Grade AA

For hard-cooked eggs That have been held a few days in the refrigerator

Grade B eggs

suitable for use in baking Size 3 ounces or 85 grams

MARKET FORMS

Fresh eggs or shell eggs. There are most often used for breakfast cookery and are the main subject of this section.

Frozen eggs. * whole eggs * whites

* yolks
* whole eggs with extra yolks

Dried eggs. * whole eggs * yolks * whites > Dried eggs are used primarily for baking. > Not suggested for use in breakfast cookery.

C OOKING

EGGS

Poaching Frying Scrambled eggs omelets

E GGS

PRODUCTS

MILK AND CREAM

Milk from other animals, including goats, sheep, and water buffalo, is used to make some cheeses, but most of the liquid milk we see, except for a small amount of goat milk, is milk from dairy cows. Milk is used as a beverages and also in cooking.

FRESH MILK PRODUCT

Whole milk it comes from cow, with nothing removed and nothing ( except vitamin D) added. Skim or non-fat milk all of the fat removed Low- fat milk its fat content is usually indicated, usually 1 or 2 percent Flavored milk had flavoring ingredients added Homogenized milk has been processed so the cream doesnt separate out

FRESH CREAM PRODUCT

Whipping cream has a fat content of 30 to 40 percent. Light cream also called table cream or coffee cream, contains 18 to 30 percent. Half- and- half has a fat content of 10 to 18 percent, too low to be called cream

F ERMENTED M ILK A ND C REAM P RODUCTS

Sour cream fermented by added lactic acid bacteria.Thick and slightly tangy in flavor. Crme fraiche is a slightly aged, cultured heavy cream. Buttermilk is fresh, liquid milk, usually skin milk.

Yogurt cultured by special bacteria. Additional milk solid added and some flavored and sweetened

M ILK PRODUCTS WITH WATER

REMOVED

Evaporated milk is milk, either whole or skim, with about 60 percent of the water removed. Condensed milk is whole milk that has had about 60 percent of the water removed and is heavily sweetened with sugar. Dried whole milk is whole milk that has been dried to a powder. Nonfat dry milk is skim milk that has been dried in the same way

P ROBLEMS IN C OOKING M ILK AND C REAM P RODUCTS

CURDLING is a process by which milk proteins solidify and separate from the whey. SCORCHING occurs when milk that is being heated coagulates on the bottom of the pan due to high heat

BUTTER

Unsalted butter, butter is more perishable but has a fresher, sweeter taste
Clarified butter is used as a cooking fat more often than whole butter because the milk solids in whole butter burn easily. Storing * Best storage temperature is 2c.

Margarine *Margarine is a manufactured product meant to resemble butter in taste, texture, and appearance.

CHEESE

Ripening is the process that converts freshly made curds into distinctive, flavourful cheese

Double-cream at least 60 percent fat

Triple-crme (at least 75 percent fat, dry weight) are very rich cheese

UNRIPENED CHEESES

These are soft, white, freshly made cheeses.

Cottage cheese is a moist, loose-curd cheese that may or may not have cream added. Ricotta cheese is sometimes called Italian cottage cheese, but it is smoother, moister, and sweeter than cottage cheese Cream cheese is a smooth, mild cheese with a high fat content Neufchatel is similar to cream cheese but has less fat

Mozzarella is a soft, mild cheese made from whole milk or part skim milk Mozzarella di bufala made from the milk of water buffaloes, is imported from Italy and is available in some areas at a somewhat high price. Feta is a crumbly, curdy cheese that originated in Greece and other Balkan countries

SEMISOFT CHEESES they are often used as dessert cheeses and as hors doeuvres SOFT-RIPENED CHEESES these cheeses ripen from the outside toward the centre. When very young, they are firm and cakey and have little flavor HARD CHEESES cheddar is an English invention, but American versions are so popular in the United States that it is often thought of as a distinctly American cheese

STORAGE AND SERVICE

Storing cottage cheese must be used within a week, while a whole, uncut parmesan may keep a year or more

Service serve cheese at room temperature. Only at room temperature will the full flavors develop. Cut cheese just before service to prevent drying

REFERENCES

http://www.wisegeek.com/are-eggs-considereda-dairy-product.htm http://www.augasonfarms.com/Products/Eggs--Dairy http://en.wikipedia.org/wiki/Dairy_product Professional cooking book