cooking with dairy and eggs
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Cooking with Dairy and Eggs. Cooking Principles of Dairy. Cooking Principles. Because milk is protein food, special care must be taken during cooking to prevent the following : - PowerPoint PPT PresentationTRANSCRIPT
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Cooking with Dairy and Eggs
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Cooking Principles of Dairy
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Cooking PrinciplesBecause milk is protein food, special
care must be taken during cooking to prevent the following: Scum Formation-a solid layer
that often forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating and cover the pan.
Boiling over-usually caused by scum formation. Use low heat to prevent.
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Continued
Scorching-burning that results in a color change. To prevent, use low heat.
Curdling-high temperature, acids, tannins, enzymes and salts cause the milk proteins to coagulate and cause clumps. Use a low temperature and fresh milk to prevent.
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Preparing Common Milk Based Foods
White Sauce-starch thickened milk product.
Classic White Sauce is prepared with a roux- a cooked paste of flour and fat. Melt 1 part fat over low heat. Stir in 1 part
flour to form a roux. Stir in milk. Stir constantly as you cook the
mixture over medium heat until it thickens into a smooth sauce.
You can use a slurry (a liquid mixture of milk and flour) to thicken a white sauce.
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Preparing Other Sauces and Gravy
To make a cheese sauce, stir grated cheese into a basic white sauce after it has thickened.
To make gravy-juices from meat are used in place of some or all the milk to give gravy flavor.
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Cheese
Cheese is a concentrated form of milk.
To make cheese, milk is coagulated-the curd (solid part) is separated from the whey(liquid part)
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Cooking with Cheese
Like all high protein foods, heat can adversely affect cheese.
If you cook cheese at too high of a temperature, the cheese will become rubbery and tough.
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Eggs as ingredients
Objective 7.05
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Emulsifiers Mixture that forms when you combine liquids
that ordinarily do not mix Example:
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Thickeners Heat causes the protein in eggs to
coagulate (thicken) Eggs can be used alone as the thickening
agent or used with starch Example:
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Binding Agents Hold together ingredients in foods that
normally would not stick together. Example: Meatloaf
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Interfering Agents Ice cream and sherbet stay creamy because
of the eggs in them Eggs prevent the formation of ice crystals. Example:
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Egg Foams Created by adding air to food by beating and
whipping
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Factors Affecting Egg Foams Temperature
separate easily when coldcan be beaten to max. volume when at room
temperature let stand at room temperature for 30 minutes before
beating Beating Time
Can be underbeaten or overbeaten Fat and Fat containing ingredients
Egg yolk will inhibit formation of foamUse glass or metal bowl and clean beaters
AcidMakes egg whites more stable…. Example is cream of
tarter Sugar
Increases stability Increases beating time…add when foam has reached
most of its volume
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Stage 1 Foamy
Bubbles and foam on the surface…mixture will flow out of bowl when tilted
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Stage 2 Soft peaks
Have reached full volumeLook white and shinyWhen you lift beaters out of foam, foam will stand in
peaks that curl over at the tip
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Stage 3 Stiff peaks
Full volumeWhite and shinyWhen you lift the beaters, peaks will stand up straight
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STAGES OF FOAM FORMATION
From PowerPoint Presentation tool for Understanding Food, 1 edition by 2000. Reprinted with permission of Wadsworth, an imprint of the WadsworthGroup, a division of Thompson Learning
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SOUFFLES The main
ingredients of a soufflé are a thick base generally made from a white sauce or pastry cream, an egg white foam, and flavoring ingredients White sauce: A
mixture of flour, milk, and usually fat.
Stiffly beaten egg whites are folded into the thick egg yolk mixture.
Figure 13-10
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PREPARATION OF EGGS
Dry HeatFriedScrambledomelets
Moist heat “Boiled” eggsCoddled eggs
prepared in a cup
Poached eggs A variety of
custardsEggs that are
prepared using the microwave
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DOUBLE BOILER: WATER PLACED INSIDE THE BOTTOM PAN PREVENTS DIRECT HEAT AND AVOIDS SCORCHING