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