1. Eggs and Milk:
Egg overview
Egg to store
Egg Processing

2. Egg nutrition and parts
The Parts of the Egg

3. Egg Storage:
POINTED END DOWN:
Air cell on top provides better
protections for the yolk.
ORIGINAL CONTAINER:
Protects eggs from taking on any off
odors or flavors from strong foods
in the fridge (eg.onions!)
AWAY FROM HEAT & LIGHT:
Keeping eggs in the main body of the fridge
allows for more constant storage temperature.

4. Egg Cookery Principles:
COOK PROTEIN LOW AND SLOW….
Be patient and use low temperatures for best
tenderness & palatability!
Cook thoroughly!
WHY?

5. Egg Functions:
1.Binder:
4.Thickener:
2.Leavening
How to separate an egg
3.Coating:
5.Emulsifier:

6. Eggs Cooked in Shell
HARD-COOKED
SOFT COOKED
BOILING makes eggs tough
and rubbery … SIMMERING
gives a nice texture!
GREEN EGGS ?!?
Caused by iron and sulfur;
Immediately immerse
cooked eggs in cold water!

7. Eggs cooked out of shell:
Fried
Scrambled
Poached

8. *No other food can substitute for a single
glass of milk in providing necessary
vitamins and essential nutrients!

9. RDA:
Men & women 18 yrs.
and older should consume
3 CUPS “milk” a day!
The USDA defines the
serving size of milk-based
products as the amount that
equals a 1-cup serving of milk.
1 cup of milk or yogurt
1 ½ ounces of natural cheese
2 ounces of processed cheese

10. Reducing Dairy Fat in recipes:
Instead of regular sour cream, salad
dressing or mayonnaise- use reduced or
non-fat fat versions , or replace with yogurt
Instead of whole milk or cream- Substitute
1% or skim milk for whole milk; evaporated
milk can be substituted heavy cream.
Instead of high fat cream cheesesUse “yogurt cheese” in by draining fatfree plain yogurt overnight or less cheese
with a sharper flavor-

11. Homogenization:
HOMOGENIZATION:
Is the mechanical
process of breaking down large,
natural fat globules into the
liquids of milk allowing it to stay
blended..
*This process prevents the cream
from separating and rising to the top
as it does in un-homogenized milk.

12. Pasteurization:
*Louis Pasteur's research
demonstrated that harmful
microbes in milk and wine
caused sickness. He invented a
process called pasteurization .
PASTEURIZATION:
The process of heating milk
or cream (and other beverages)
to a specific temperature for a
specified time to destroy any
potential harmful
microorganisms and increase
its keeping qualities.

13. Proper pasteurization depends
on time, temperature & product
consistency:
MILK =
Heating at 145°F for no less
than 30 minutes.
ICE CREAM or EGG NOG =
Heating at a temperature of at least 156°F
for no less than 30 minutes.
.
UHT MILK:
Sterilized milk that has been
treated at an ultra-high temperature 224°F
heat-

14. FORTIFIED MILK…..
Is milk made more
nutritious by addition
nutrients like fat from
cream, protein from
egg whites or
additional vitamins.