Choosing Dairy Foods Preparing Dairy Foods Chapter 18

Choosing Dairy Foods Preparing Dairy Foods Chapter 18

Bell Ringer • How do you feel about milk?

Nutrients in Milk • Proteins • Vitamin A • Riboflavin • Vitamin B 12 Drink 3 cups a day! • Calcium phosphorus • Magnesium • Zinc • Vitamin D (when fortified)

Types of Milk Type of Milk Amount of Fat Whole Milk 8 g fat per 8 -oz serving Reduced-fat Milk 5 g fat per 8 -oz serving Low-fat Milk 2. 5 g fat per 8 -oz serving Fat-free Milk Trace of Fat

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

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

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

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

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

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

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

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

How cheese is made… • Separating the curds and whey…. . • when an acid is added to milk it separates into two proteins: called coagulation 1. Casein-curds 2. Whey-greyish liquid

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

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

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.

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?

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.

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.

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.

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

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?

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.

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

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?

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

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

Assignment • Mostly about milk

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

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

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 • B

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 (5 min) • Then bake at 350*F for 10 -12 minutes or until a knife is inserted in the center and comes out clean