Choosing Dairy Foods Preparing Dairy Foods

1. Choosing Dairy FoodsPreparing Dairy Foods Chapter 18

2. Bell Ringer • How do you feel about milk?

3. Nutrients in Milk • Proteins • Vitamin A • Riboflavin • Vitamin B12 • Calcium phosphorus • Magnesium • Zinc • Vitamin D (when fortified) Drink 3 cups a day!

4. Types of Milk

5. Types of Milk • Pasteurized • Milk is heat-treated to kill enzymes and harmful bacteria • Can be ultra-pasteurized which means it is exposed to a higher temperature

6. Homogenization • Milk fat is broken down and evenly distributed in the milk. • To keep the fluids and fat in the milk from separating

7. Types of Milk • Buttermilk • Cultured-fermented by a harmless bacteria added after pasteurization • Tart, buttery flavor and smooth, thick texture • Kefir • A cultured beverage similar in flavor to yogurt • Authentic is cultured camel’s milk • Chocolate Milk

8. Types of Milk • Fat-free dry milk • Powdered form of fat-free milk • Evaporated milk • Canned whole or fat-free milk that contains only half the amount of water as regular milk • Sweetened condensed milk • A concentrated, sweetened form of milk, used to make candy and desserts • Lactose-free or reduced-lactose milk • Available for people with lactose intolerance

9. Making other dairy foods out of milk… • Yogurt • Made by adding a harmless bacteria culture to milk • Higher in calcium than liquid milk • Fat content can be lower or as low as milk

10. Other Diary Foods • Cream • Liquid separated from milk • Heavy cream, used to whip, has highest fat • Light cream, used in milk, not high in fat • Half and Half, a mixture of milk and cream • Sour Cream is made by adding lactic acid bacteria to cream

11. Other Dairy Foods • Butter • Made from milk, cream, or a combination of the two • Grade AA, A, or B • Salted or unsalted • Ice Cream • A whipped, frozen mixture of milk, cream, sweeteners, flavorings, and other additives • Frozen Yogurt • Made with yogurt cultures added • Sherbet • Made from milk fat, sugar, water, flavorings, and other additives

12. Other Dairy Foods • Cheeses • Made from milk curds with the whey drained off • Ripened cheese-also called “aged” cheese. Can be semi-soft, semi-hard, and hard • Un-ripened Cheese-made from curds that have not been aged. Keeps less in the refrigerator

13. How cheese is made… • Separating the curds and whey….. • when an acid is added to milk it separates into two proteins: called coagulation • Casein-curds • Whey-greyish liquid

14. Types of cheese • Check out the table in your text on page 467….

15. Buying and Storing Dairy Foods • Tightly close milk and cream containers • Store milk away from light • Keep cheese tightly wrapped • Hard cheese can be frozen, but the texture will change • Refrigerate butter up to several weeks or freeze up to nine months • Store ice cream tightly covered in the freezer

16. Food Science Principles of Cooking With Milk • Heat affects proteins • Same cooking principles that apply to milk also apply to cream • Because cream is richer than milk (contains more milkfat), heat and acids affect it more quickly than milk. • Sooooo – take extra care when cooking with cream.

17. Scum Formation • Scum is a solid layer that often forms on the surface of milk during heating. • Made up of milk solids and some fat. • It is rubbery and tough—remove it. • If you stir the scum into the milk, it will float in small particles throughout the milk • Help ! How do I prevent this dreaded stuff?

18. Scum saga continued… • Stirring the milk during heating or covering the pan will help prevent scum formation • Beating the milk with a whisk or rotary beater to form a foam layer will help.

19. Boiling Over • Scum formation is the usual cause of milk boiling over • Pressure builds up beneath the layer of scum • The scum prevents the pressure from being released as steam • The pressure continues to build until the milk finally boils over Oh, what a mess! Lucky you, it is your time to clean the kitchen.

20. Boiling over continued… • You can prevent milk from boiling over by using low heat and one of the methods suggested for preventing a scum layer.

21. Curdling • High temperatures, acids, tannins, enzymes, and salts can cause milk proteins to coagulate and form clumps --- curdling--the clumps are called curds. • Foods like oranges and tomatoes contain acids. • Many fruits and vegetables contain tannins and enzymes

22. Curdling continued… • Brown sugar also contains tannins • Cured ham and other meats contain salts. • These substances may cause curdling in cream of tomato soup, creamed green beans, scalloped potatoes and ham, and other milk-based foods Sooo how do we prevent curdling? Any guesses?

23. Curdling continued… • Using low temperatures and fresh milk • When you add acid foods to milk, (such as?) thicken either the milk or the acid first. • example: tomato soup made from thickened milk (or tomato juice) is less likely to curdle than tomato soup made from unthickened milk and juice.

24. Scorching • The burning that results in a color change. • Scorched milk is brown in color and has an off taste. • Milk can scorch because it contains lactose, which is a type of sugar. • Like any sugar, heating can cause lactose to caramelize, or change to a brown bitter substance

25. Scorching continue… • When you heat milk, the milk proteins coagulate and settle onto the sides and bottom of the pan. • If you overheat the milk, the lactose in the coagulated solids caramelizes, thus scorching the milk. • Okay, so here we go again, how do we prevent this scorching business?

26. Scorching continued… • Use low heat • Heating milk in the top of a double boiler

27. Microwaving Milk Products • Use lower settings when microwaving milk and milk products. • Can boil over quickly in microwave – watch carefully • Fill containers no more than 2/3 full will help avoid milk boiling over • Stirring during the cooking period to prevent scum will also help reduce the risk of boiling over

28. Assignment • Mostly about milk

29. Structure of an Egg • An egg shell is lined with several membranes • Inside the egg: • Albumen-a thick, clear fluid commonly known as the egg white • Yolk-round, yellow portion, floats within the albumen • Chalazae-twisted, cordlike strands of albumen • Anchors the yolk in the center

30. Nutrients in Eggs • Excellent source of protein, riboflavin and iodine • Good source of vitamin A, some other B vitamins, vitamin D, iron, and trace minerals • Egg yolks also contain saturated fats and cholesterol • Should eat no more than 6 egg yolks a week, and there is no limit of egg whites because they are cholesterol-free

31. Buying Eggs • Sold according to grade and size standards set by the USDA • Grade • Determined by the inner and outer quality of the egg at the time it was packaged • AA • A • B

32. Buying Eggs • Size • The size of an egg is determined by the minimum weight for a dozen • Commonly sold large and extra large • Recipes assume that large eggs are used • Eggs are usually priced according to size and supply

33. Storing Eggs • Are highly perishable • Store them immediately when home for the store • Refrigerate eggs in the original carton • Refrigerate leftover raw yolks or whites in a covered container if you plan to use them within 2-4 days • For longer storage freeze • Refrigerate cooked egg dishes immediately and use them within three days

34. Preparing Eggs • Must be cooked at moderate temperatures for limited amount of time • When overcooked, egg whites shrink and become tough and rubbery • When egg yolks are overcooked, they toughen and turn gray-green on the surface • Eggs can be cooked on top of the range, in the oven, or in the microwave oven • In conventional cooking, use medium to low heat • The whites will coagulate, or become firm, before the yolks do • When cooked in a microwave oven, the yolks cook faster than the whites • Remove eggs from the microwave oven while they’re still moist and soft. • Standing time will complete the cooking • Eggs can be cooked in the shell, fried, baked, poached, or scrambled

35. Eggs cooked in the Shell • When cooking eggs in the shell: • Place a single layer of them in bottom of the pan • Add water to a level at least 1 inch above the eggs • Cover the saucepan, and bring the water just to boiling, then turn off heat • If using an electric range, remove pan from heating element • Let the eggs stand in the hot water, covered • Soft-cooked eggs-let stand for 4-5 minutes • Hard-cooked eggs-let stand for 15 minutes (18 for extra-large eggs) • Immediately run cold water over eggs after cooking

36. Eggs cooked in the Shell • Serving soft-cooked eggs • Break the shell with a knife and scoop the egg out of the shell into a serving dish • Serving hard-cooked eggs • Gently tap the egg all over to crack the egg • Roll the egg between your hands to loosen the shell • Peel the shell away starting at the large end

37. Fried Eggs • To fry eggs healthfully: • Heat a skillet over medium-high heat until it is hot enough to sizzle a drop of water • Gently break one egg at a time into a small bowl or custard cup. If the yolk breaks save the egg for another use. Otherwise, gently slip the egg from the bowl into the heated pan • Immediately reduce the heat to low. Cover the pan, and cook the eggs slowly until done • Turn the eggs over to cook the other side

38. Baked Eggs • Break eggs into a small bowl, then slipping them into a greased, shallow baking dish or custard cup • Top the eggs with a small amount of milk • Place in an oven preheated to 325*F • Bake until done-about 12 minutes for two eggs

39. Poached Eggs • Cooking eggs our of the shell, in simmering water • To poach eggs conventionally: • Bring the water to a boil in a saucepan or deep skillet • Then reduce the heat to a gentle simmer • Break one egg at a time into a small dish • Hold the dish close to the surface of the water and slip in the egg • Simmer about 5 minutes or until done

40. Scrambled Eggs • When making scrambled eggs, heat the eggs together with water or milk • 1 tablespoon of liquid for each egg • To cook conventionally • Melt a small amount of butter or margarine in a skillet • Pour the egg mixture into the hot skillet • As the mixture starts to thicken, gently draw a spatula across the bottom and sides of the pan • This forms large curds and allows the uncooked egg to flow to the bottom of the skillet • Continue this procedure until the eggs are thickened and no visible liquid remains

41. Basic Omelet • Made with beaten eggs, just as scrambled eggs are • You cook an omelet in a skillet without stirring the eggs • The result is shaped somewhat like a large pancake • While cooking, occasionally lift the edge of the omelet to allow uncooked egg to flow to the bottom • When the omelet is almost done, you can add filling • Fold omelet in half to serve

42. Using Eggs in Recipes • Functions of Eggs in recipes: • They add richness and nutrients • Bind ingredients together • Thicken foods • Help baked products rise • Quiche • a pie with a custard filling that contains foods such as chopped vegetables, cheese, and chopped cooked meat

43. Custards • Stirred Custard • Cooked on top of the range and stirred constantly until it thickens enough to coat a spoon • Pourable and creamy • Serve it as a pudding, as a sauce over cake or fruit

44. Custard • Bake Custard • Firm and delicate consistency • Bake custard until a knife inserted in or near the center comes out clean • Bake time varies on the size of the pans • If over baked custard will CURDLE! • If under baked custard will not set • When baking individually place custard cups in hot water to keep the mixture from over cooking

45. Separating Eggs • Separate more easily when they are cold • Sanitary way use and inexpensive egg separator • Do not use the egg shell to remove any pieces of egg shell that might fall in

46. Beating Egg Whites • When separating the yolks from the whites be careful that no yolk mixes with the whites • Even a drop of fat can keep whites from reaching full volume • Before beating, let egg whites stand at room temperature for 20 minutes • Allows them to reach the fullest volume when beaten • Use beaters and bowls that are clean and completely fat free. • Plastic bowls tend to absorb fat

47. Forming Peaks • Soft-peak Stage • Peaks bend over slightly when the beaters are lifted out of the whites • Stiff-peak Stage • The peaks are glossy and hold their shape when the beaters are lifted out of the mixture • Stop beating eggs as soon as they reached the desired stage • If you over beat egg whites the turn dry and dull and begin to fall apart • When using them in recipes, fold them in • If stirred or beaten, they whites lose air and volume

48. Puffy Omelet • Beat the egg whites to the stiff peak stage • Fold the stiffly beaten whites into the yolks • Pour the mixture into a skillet with an ovenproof handle • Cook it first on the range until it is puffed and lightly browned on the bottom (5min) • Then bake at 350*F for 10-12 minutes or until a knife is inserted in the center and comes out clean