Do Page 11 at the Bell NOW Page

Do Page 11 at the Bell NOW! Page 1

Eggs Page 2

Parts of the Egg Air Pocket Thick Albumin (Egg White) Around the egg yolk Thin Albumin (Egg White) Between the thick albumin and the shell Yolk High in fat and cholesterol Chalazae Shell Keeps the yolk centered Protects the egg contents Page 3

Egg Sizes and Weight Egg Sizes Per Dozen Peewee eggs 15 ounces (425 grams) Small eggs 18 ounces (510 grams) Medium eggs 21 ounces (595 grams) Large eggs 24 ounces (680 grams) Extra-large eggs 27 ounces (765 grams) Jumbo eggs 30 ounces (850 grams) Page 4

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Grade AA The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall. Grade A The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall. Grade B/C The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat. Perfect Shell/ Fried and Poached Maybe some abnormalities, Baking in Recipes Abnormalities, Baking in Recipes Page 6

Eggs The incredible, edible egg! Eggs contain the following nutrients: a. Protein c. Iron b. Vitamins & Minerals d. Fat Page 7

EGGCITING NEWS: The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals. Page 8

• Eggs should be stored in their original carton. The cardboard helps block unwanted odors and flavor from seeping into eggs. • Eggs can be stored in the refrigerator for 2 -3 weeks Page 9

Preparing Eggs • Four ways that eggs can be prepared are: 1 - Hard or soft cook 2 - Scrambled 3 - Fried 4 - Poached • What about baked!? ! Page 10

Eggs Cooked in Shell • Soft-Cooked • Hard-Cooked Boiling (long exposure to heat) eggs makes them tough and rubbery- simmer them. Page 11

Green Eggs? • Iron and Sulfur • Immediately put in cold water Page 12

Egg Functions – Binder • Meatloaf – Thickening • Pudding – Coating • Breaded Chicken – Leavening • Angel Food Cake – Emulsifying • Mayonnaise Page 13

Milk Page 14

Milk Does a body good! Page 15

Milk The serving size from the Milk & Dairy food group is 3 Cups. There are some people that should have more servings from this group. They are: A. Pregnant & nursing women B. children C. youth up to age 25 Milk, yogurt and cheese are a good source of complete proteins. Page 16

Milk products provide the following minerals: A. Calcium B. Phosphorous C. Iron Milk is fortified with the following vitamins: A. Vitamin A B. Vitamin D Besides milk products, you can also get vitamin D from the sun. Milk products are essential for growing and maintaining: A. Bones B. Teeth Page 17

• Milk and dairy foods, along with weight bearing exercise are essential for maintaining bone density. • Milk is very good for you, but it can also contain a lot of fat. Choose dairy products that are low in fat, such as: A. Skim Milk B. Nonfat yogurt C. Low-fat cheese • Other ways to reduce fat from milk and milk products include: A. using milk with a lower fat content B. use yogurt instead of mayo Page 18

Type Whole Milk Description Contains at least 3. 25% fat 2% Milk Reduced far- 2% 1% Milk Low fat- 1% Skim Milk Fat free- NO FAT Non-Fat Dry Milk Fat free milk that has been dehydrated and packaged Evaporated Milk that all water has been evaporated out Sweetened Condensed Milk that sugar added, then water is evaporated out UHT (Ultra High Temp) Milk heated to 280* for 2 sec, then rapidly cooled to kill bacteria Lactose Reduced Lactose sugar in milk has been or Free Milk reduced or removed Buttermilk Acidopholis Flavored Milk with lactic acid added Specialized milk for those with digestive disorders Milk with flavors Page 19

Milk • Homogenization: fat particles have been broken down and distributed so the milk will not separate. After it sits Raw Milk (Unpasteurized) Homogenized Milk • Pasteurization: Milk is heat treated to remove or kill harmful organisms (161 d for 15 seconds) Page 20

Milk • Raw Milk- (unpasteurized milk) carry dangerous bacteria (Salmonella, E-coli, Campylobacter, etc. ) which are responsible for numerous food borne illnesses. • Most of the nutritional benefits of drinking raw milk are available from pasteurized milk without the risk of disease. • Milk replacements (almond, soy, rice) compare well nutritionally to milk and are a viable substitute for people with special dietary needs. Page 21

Milk will stay fresh in the refrigerator for 5 -7 days after the date stamped on the carton. When cooking with milk, for undesirable things can happen if you are not careful. They are: A. Curdling B. Boiling Over C. Forming a skin D. Scorching (heat in microwave to prevent scorching) To prevent these things from happening, you can do the following: A. Stir it constantly Page 22 B. Use low heat