Theory Of Food Chapter 10

THEORY OF FOOD

Chapter (10) egg and dairy product

Egg from:

1. Chicken

2. Duck

3. Quail

4. Goose

 

EGG COMPOSITION

EGG COMPOSITION

1. Yolk

2. White

3. Shell

Grade and Quality

• USDA grades eggs for quality ( Grades: AA, A & B ). 
• Egg lose density  with age.

EGG & SIZE FORM

Size	Market form
Depends graded by (minimum weight and per dozen )	Fresh or shell eggs
	Frozen eggs
	Dried eggs

Cooking eggs

• Don't over cook.
• Don't take long time.
• Avoid high temperature.

Consider:

• Sulfur
• Coagulation
• Foam

Comparing of eggs

METHOD OF COOKING EGGS

1. Simmering in shell ( Boiling water 10 - 15 )

2. Poaching

3. Frying ( Not overturned )

4. Scrambling

5. Souffles ( Bake in oven in: 375° F / 190° C )

6. Custards

BOILING EGGS

Traditional method cooking of egg in Malaysian

• Boil eggs and wrap in plastic and put in water boil.

• Soak the egg for three days with herbs to purpose darkness color of the egg shell.

• Chemical.

FRESHNESS OF EGGS

FRESHNESS EGG IN AGES:

• Fresh  egg ( Less than a week old).
• A week old egg ( About 10 days old ).
• Fair egg  ( 3 - 4 week old ).
• Very old egg ( A month  or older).

How to know the fresh eggs?:

• If the egg appear overfull liquid or fluffy the egg is not fresh.
• Yolk is easy to crack the egg is low quality.

Extra knowledge:

• Put the eggs in cold temperatures.
•  Wash eggs before put in chiller.

DAIRY PRODUCT

TYPES DAIRY PRODUCT

1. Cheese

2. Butter

3. Creamer

4. Yogurt

MILK PRODUCT

PROCESSING TECHNIQUES

1. Pasteurization:

• Kill disease causing bacteria or organisms.
• Must been preheat & cold  in temperatures  161 Degrees ( 72 Celsius ).
• Liquid milk from cow and is called is raw.

2. Ultra - Pasteurization

3. Ultra - High temperature pasteurization

• Non Perishable product.
• Free bacteria.
• Perform a safe filtering process.

4. Homogenization

5. Milk fat removal

Safety methods for fresh milk should be preheated before use.

Process: Fresh milk = Heating section = cooking section

FRESH MILK 

WHOLE MILK

• Also known as fresh milk.
• Contains 3.5 percents fat.
• 8.5 percents other solid ( protein, milk, sugar and minerals ).
• Have approximately 88 percents water.

LOW FAT MILK

• Low fat ( Reduced fat ) 0.5 - 2.0 percents fat.
• Flavored milks have had flavoring added.

SKIM MILK

• Milk that has had all nearly all of the fat removed.
• Contains less than 0.5 percents.

 CONCENTRATED

1. Evaporated

Sterilized and canned whole milk or skim about 60 percents of the water remove.

2. Condensed

Whole milk heavily sweetened with sugar, with 60 percents  of the water removed.

3. Non- fat dry milk

Skim milk that has been dried to a powder.

BUTTER:

• Consist about 80 percent fat
• From solid milk and water.

1. Salted butter.

2. European style butter.

3. Sweet or unsalted butter.

4. Clarified butter.

 MARGARINE:

• Manufactured product made of vegetables.
• Non dairy product.
• Used for cooking and baking.
• Intended to resemble butter in taste, texture and appearance.

CHEESE

Curd of milk separated from the whey and pressed into solid mass.

Types of cheese:

1. Very hard cheese

2. Hard 

3. Semi hard / semi soft

4. Soft 

5. Blue veined

CHEESE AROUND THE WORLD