Chapter 10: Eggs and dairy products

EGGS
> Composition : yolk, white, shell
> Grades & quality : USDA grades eggs for quality (Grades AA, A and B), eggs lose density with age

ANATOMY OF AN EGG
-shell
-yolk
-vitelline membrane
-outer membrane
-inner membrane
-air cell
-chalazae
-albumen

EGGS SIZES & FORMS
Sizes : eggs graded by size (minimum weight per dozen)
Market forms : fresh/shell eggs, frozen eggs, dried eggs

COOKING EGGS
-avoid high temperatures & long cooking time
-consider: coagulation,sulfur,foam

Methods of cooking eggs
-simmering in shell
-poaching
-frying
-scrambling
-omelets
-souffles
-custard

BOILED EGGS

FRESHNESS OF EGGS
- can be test by using water

 



DAIRY PRODUCTS

- cow's milk & foods produced from cow's milk (yogurt, cheese)
-milk from other animals such as goats,sheep,buffaloes are used in various cheeses
-extremely versatile & used throughout the kitchen
-nutrition: high vitamins,minerals & protein,milk(vitamins A&D)
-does contain cholesterol

PROCESSING TECHNIQUES

• Pasteurization
• Ultra-pasteurization
• Ultra-high temperature pasteurization (UHT)
• Homogenization
• Milk-fat removal

What is pasteurization?

-process of heating food,specifically liquids, to a specific temperature to slow microbial growth in the food.

-named after microbiologist Louis Pasteur,inventor of the process.

-kills heat susceptible organisms and their spores.

-rapidly heating and cooling then sealing.

FRESH MILK

- Whole milk: fresh milk, 3.5% fat,8.5% other solids(protein,milk,sugar,minerals),88% water
- Low fat milk: low-fat(reduced fat)0.5 - 2.0% fat
- Skim milk: nearly all the fat removed, less than 0.5% fat.

CREAMS
- whipping cream: fresh cream with a fat content of 30%,light whipping cream 30 to 35% fat, heavy whipping cream 36 to 40% fat
-light cream: 18 to 30% of fat,known as table cream
-half&half: 10-18% of fat

Fermented milk & cream products
> Buttermilk
> Sour cream
> Creme fraiche
> Yogurt

ARTIFICIAL DAIRY PRODUCTS
- a food manufactured,packaged or labelled so as to purport to resemble the identity,intended use,composition,physical, and sensory properties of a dairy product for which there has been established a standard of identity

PROBLEMS IN COOKING MILK & CREAM PRODUCTS
-curdles when it is over heated
-burns when no stirring is done
-skin formation when it is cool

Butter: 80% fat,remainder milk solids and water, (salted butter,European-style butter)
Margarine: made from vegetables,substitute for butter

CHEESE
- curd of milk separated from the whey and pressed into solid mass.

Types of cheese: very hard(34%),hard(39%),semi-hard/semi-soft(39-50%),soft(50-80%),blue veined
Ripening of cheese: a process of fresh cheese curd at suitable temperature till it transform into a finished product of desirable body,texture and flavour

PROCESSED CHEESE

American Cheese, Processed Cheese Spread, Processed Cheese Food
-made by grinding one or more natural cheese, heating and blending with emulsifiers, and pouring into mold to solidify

Cold-packed cheese
-Produced by blending two or more varieties of fresh and aged natural cheese without the aid of heat. This cheese is also known as Club Cheese, Comminuted Cheese, or Crock Cheese.

Presentation of powtoon

On 20 December 2017, our class Theory of food have done our presentation about what we understand in each chapter and this is our final work for this class. We have 10 group which present 10 chapter and in a group we have 2 presenter. For my group,we choose to present Chapter 1 "Introduction to food" that presented by me (Ivyiana) and my friend (Nurul Ain Bibiana). Here you can watch our powtoon in web below.

https://www.powtoon.com/my-powtoons/#/

Chapter 9: Potatoes and other starches

What is potatoes?
- most popular foods
- staple food
- second consideration after the protein

UNDERSTANDING POTATOES

•Waxy or New Potatoes : high moisture,high sugar,low starch content,holds shape when 

cooked

•Mature or Starchy Potatoes, Russet or Idaho and All-Purpose Potato : high starch 

content,low sugar and moisture,light,dry and mealy when cooked

TYPES OF POTATOES

~Red-skinned 

~Yellow fleshed 

~Blue-skinned 

~Fingerling 

~All-purpose potatoes

QUALITY THAT MUST HAVE IN A POTATOES
- Firm and smooth
- Dry skin
- Shallow eyes
- No sprouts
- No green color
- Absence of cracks, blemishes, and rotten spots

STORING
- Keep in a cool, dry place, ideally at 12 degree - 16 degree Celsius.
- Do not refrigerate below 7 degree Celsius because the starch will convert to sugar.
- new potatoes do not keep well.

MARKET FORMS

How do we cook potatoes?
- range of recipes is from simple to complex, boiling and steaming
-potatoes are never cooled in a cold water, because its make them soggy

POTATOES PUREE
- an important product in the commercial kitchen and popular preparation (mashed 
potatoes)

BAKING POTATOES
- simple process and the end become light,white,fluffy
- baked in pan or casserole, with or without liquid

SAUTEING AND PAN FRYING
-variations in sauteing and pan frying potatoes. Some use raw potatoes, and some use
precooked and blanched potatoes.

DEEP FRYING
- can be fried raw
- deep-fried potatoes can be prepared cooked,pureed potatoes
- best potatoes to use is russet and idaho

TYPES AND VARIETIES OF DRIED LEGUMES
- kidney beans
- peas
- lentils
Other legumes : lima beans,fava beans,soy beans,chickpeas(garbanzo)

       









Cooking legumes : primary cooking method is simmering

GRAINS
-Wheat and rice (most important grains)
-Wheat usually ground into flour for the bakeshop

Types of grains
-edible seeds of various members of the grass family
-each seed has four part: husk,endosperm,bran,germ
-whole grain is the endosperm,bran,germ
-may be polished or milled to remove the bran&germ,leaving the endosperm,as with white
rice

VARIETY OF RICE
-Parboiled/converted 
-Instant 
-Brown 
-Arborio 
-Basmati
-Jasmine 

Corn :  has the entire set of husks covering the entire seed head,some eaten as a vegetable,often(polenta,hominy,blue corn)

Wheat : turn into flour,milling process separates the bran and germ

Types of wheat products : cracked wheat,whole wheat-berries,bulgur,green wheat,couscous

STORING AND HANDLING GRAINS
-store in tightly sealed container
-dark,dry place

PASTA,NOODLES AND DUMPLINGS
-macaroni products or pastas
-pasta is Italian for paste because it is a mixture of wheat flour and water

Commercial dried pasta : best pasta made from semolina,should be yellow not gray and 
hard,brittle,and springy

Specialty pastas
- whole wheat pasta
- can be coloured using vegetable purees & other ingredients (spinach,red pepper,seaweed)
- egg pasta

Noodles made of wheat : chinese noodles,cantonese noodle,udori
Noodles made of other starches : rice vermicelli,bean thread or cellophane noodles

 udon noodles

Dumplings
-made from soft dough or batters and cooked by simmering or steaming
-served as side dishes and in stews & soup

Chapter 8: Salad and salad dressing

Salad and salad dressing
- Before refrigeration,the pantry was where the food products were kept before going into the kitchen.

What is salad?
- salad is a single food or mixture of food accompanied or bound by a dressing.
- contain meat,grains, nuts or cheese , contain no lettuce.
- can be an appetizer, entree, side dish or dessert.
- color,texture and flavor should compliment each other.

Types of salad:

• Appetizer salad - first course, attractive arrangements and garnish are important, stimulate the appetite with tangy, flavorful dressings and look good, should not be too filling
• Accompaniment salad - main course, light & flavorful, not too rich, heavy salads
• Main course salad - variety and balanced meal, cold salad plates
• Separated salad - European version of a salad, a refreshing salad after a wonderful entree to cleans the palate and ready for dessert
• Dessert salad - usually sweet and contain (fruits,sweetened gelatin)

Green salad : spinach,escarole,lettuce,chinese cabbage or celery cabbage,sprouts

Vegetables raw : avocado,broccoli,radishes, cauliflower,carrots

Vegetables : cooked,canned ( asparagus,beets,beans,corn)

Starches : dried beans, potatoes,macaroni products, grains, bread 

Fruits : apples, apricots,bananas,dates,figs 

Protein food : meat(all), poultry(all), fish and shellfish, bacon,cheese

Miscellaneous salad ingredients :

~Gelatin (plain or flavored) 

~Nuts

Four (4) basic parts of a salad:

• Base or underline
• Body
• Garnish
• Dressing

Guidelines for arranging salad:

• use cold plate
• keep the salad off the rim
• strike a good balance of colors
• height keeps a salad attractive
• cut the ingredient neatly
• make salad ingredient identifiable
• keep it simple

Preparing salad greens:

Washing ➪ Draining ➪ Crisping ➪ Tearing and Cutting ➪ Mixing ➪ Platting ➪ Garnishing ➪ Dressing (immediately before service ➪ Serving . 

Vegetable salads

~ all ingredient is vegetables other than lettuce or other leafy greens

~can be raw (cucumbers,celery)

What is bound salad?

~mixtures of foods that held together with thick dressing (mayonnaise type)

~popular cooked: chicken,eggs,rice,crab

Gelatin salad

> started with aspics,highly ornamented appetizers

> elaborate pieces made from fish stocks in natural gelatin

> purefied granular gelatin and gelatin sheets (available in the kitchen)

> know how to prepare the salads using unflavored gelatin with fruit juices and other ingredients

Compose salad

~ made by arranging two or more elements attractively on a plate

~Guidelines: 

  •Observe the guidelines for each of the salad components, such as greens, vegetables,         cooked salads, and fruit salads

  •Prepare each component separately

  •Arrangements may be plated in advance if the components will hold well

  •Prepare and add hot or warm components immediately before serving

  •Observe general guidelines of salad arrangement and presentation

Salad bar and buffet service
~ Salad bars have become the standard fixtures in restaurants
~ Popular with operators and customer
~ Always keep the salad attractive and well stocked

~Arrange the salad bar : plates,mixed greens,condiments,dressings,crackers

Salad dressing
~liquids and semi liquids that used to flavor salad
~three categories of basic salad dressing 
   -oil and vinegar dressing
   -mayonnaise-based dressing
   -cooked dressing

Ingredients :

- depends on the quality of the ingredients and most dressings are oil and vinegar or citrus  

juice

Types of oil used :  corn oil,olive oil,walnut oil

~all purpose oils have a mild,sweet flavor

Salad dressing ingredients
~vinegar: cider vinegar,wine vinegar,white or distilled vinegar
~lemon juice
~egg yolk

      

Seasoning and flavoring 
- any herbs or spices can be used for salad dressing
- dried herbs & spices need extra time to release their flavors
- salad dressing should be made 2-3 hours before serving
- other ingredients added for flavoring are mustard,Worcestershire sauce and various types 
of cheese.

Emulsions
Temporary Emulsions
→simple oil and vinegar dressings because they'll always separate after shaking
→negative side(have to be shaken or stirred before used)

Permanent Emulsions
→mayonnaise is a mixture of oil and vinegar, but bound together by egg yolks(emulsifiers)
→commercial emulsifiers are gums,starches & gelatins

Oil and vinegar dressings
Basic vinaigrette → oil+vinegar (3 parts oil to 1 part vinegar)
Mayonnaise = oil + egg yolks

Chapter 7: Understanding vegetables

On 22 Nov 2017, we have learn chapter 7 which tell us about understanding vegetables.Here are some of that we learn in class and teach by our lecturer,Chef Naim.


Vegetables 
- one time the vegetables is unimportant,abused and neglected.
- but nowadays vegetables are the most important because of their; Nutrition,Variety,Flavor,Eye appeal and Sophistication.
- highly perishable.

Controlling Quality Changes During Cooking
⇒Cooking affects:
   1. Texture
   2. Flavor
   3. Color
   4. Nutrients
(how much is changed of each will determine the final products quality)

Controlling texture changes
Fiber - structures of vegetables (include cellulose and pectins)
         - made firmer by acids & sugars
         - softened by heat & alkalis

Starch - another vegetables component
           - dry starchy foods (cooked in enough water to absorb moisture & soften)
       
Doneness - a vegetable is done when it reach its peak degree of tenderness
                 - most vegetables cooked al dente (firm to the bite)

Control flavor changes
Cooking produces flavor loss and to keep to a minimum:
 -cook as short a time 
 -use boiling salted water
 -enough water to cover vegetables
 -steam vegetables

Strong flavored vegetables - comes from the onion and cabbage families or root vegetables
-some vegetables changes its flavor
-avoid over cook because some vegetables develop a strong and unpleasant flavor when overcooked

onions(strong flavored vegetables)

Cooking and sweetness
- fresh harvested vegetables are high in sugar but as they mature or sit in storage the sugar turns to starch.
- serve sweet-tasting vegetables : serve young fresh vegetables and use a little sugar to cook old vegetables

Controlling color changes
White vegetables
- white pigments called flavoness (primary coloring compounds)
- example; celery,cucumbers,and zucchini
- it will stay white (acid) and turn yellow (alkaline)
- to keep it white add acid

Red vegetables

- red pigments called anthocyanins but only found in few vegetables
- acids (bright)
- alkaline [green or blue-green(not appealing)]

Green vegetables - green coloring called chlorophyll is present in all green plants.

Yellow and Orange vegetables - yellow and orange pigments (caretenoids) and stable.

Controlling nutrient losses
6 factors that affect nutrient loss;

• High temperature
• Long cooking
• Leaching
• Alkalis (baking soda,hard water)
• Plant enzymes
• Oxygen 

Pressure steamers cook quickly→Braising uses low heat ( long cooking)→Baking eliminates leaching of vitamins & minerals→Boiling faster than simmering→Cutting vegetables into small pieces(decrease cooking time)

Standard of quality in cooked vegetables
Vegetables combinations ⇨ Color ⇨ Appearance on plate ⇨ Texture ⇨ Flavor ⇨ Seasonings ⇨ Sauces ⇨ Vegetables combinations

Classifying vegetables as used in the kitchen

• The Gourd family (squashes)
• Seeds and Pods (beans, okra, peas)
• Tender-Fruited vegetables (avocado,eggplant,tomatoes)
• Roots and Tubers (beets,carrots)
• The Cabbage family (Brussels sprouts, cauliflower)
• The Onion family (garlic,shallots,onions)
• Leafy greens (spinach,lettuce,chicory)
• Stocks,Stems and Shoots (asparagus, celery, fennel)
• Mushrooms

Mushroom

 

Okra 

Fresh vegetables: Evaluating and preparing

• Asparagus
• Artichokes
• Brussels sprouts
• Cabbage,Green,Red and Savoy
• Carrots
• Cauliflower
• Cucumber
• Eggplant
• Garlic
• Lettuce
• Mushroom
• Okra
• Parsley
• Spinach
• Tomatoes

Mushrooms 

⇒Two types of mushroom which is Cultivated Exotic mushrooms (Shiitake,Oyster mushrooms,Enoki mushrooms) and Wild mushrooms (Morel,Bolete,Black trumpet).

Processed vegetables

- Quality of the frozen or canned vegetables never equals

- Handling frozen vegetables: check the temperature,large ice,signs of leaking,freezer burn,cook frozen vegetables from the frozen state

- Canned vegetables: reject damaged cans,know the drained weight,check grade

- Dried vegetables: two basic types of dried vegetables~Dried Legumes, Freeze-Dried and Other Dehydrated Vegetables.

Storage

Fresh and Frozen

-A fresh vegetables such as potatoes,onions and winter squash stored at 10 degree to 18 degree Celsius in a dry place while other vegetables stored in refrigerator.

-As for frozen vegetables,store at -17 degree Celsius or cooler, in original containers until it is ready to use.

Dried and Canned

-Dried vegetables should be store in a cool (less than 23 degree Celsius) in a dry place,well-ventilated place

-Canned vegetables: keep in cool,dry place

-Leftovers: 

~Don't create them in first place

~Don't mix batches

~Cool quickly and use with caution