PPT-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 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 . Cooking Principles of Dairy. Cooking Principles. Because 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. . I. Day #23. . Structure of egg. With your kitchen groups, using a book on page 491, work together first to complete “Activity 2” – Parts of an Egg. Label the parts about the egg, and then include one fact about each part. . Well over one million Jewish consumers keep a kosher home--observing Jewish dietary laws that have been. . passed down over thousands of years.. Keeping kosher is an important part of the daily life of a Jew. Understanding the kosher basics will help you assure your observant employers or clients that their kosher practices will continue.. Food fact. Proteins contain 4 calories per gram.. Protein . is a very important nutrient. It makes up most of our body cells, tissues and fluids. .. Protein . Deficiency. -Leads to Kwashiorkor in children Happens mostly in impoverished countries where there is a lack of protein rich foods. . CHAPTER 18 Food for Today. Nutrients in Milk . Milk has been called an almost perfect food. Especially high in: protein, vitamin A, riboflavin, vitamin B12, calcium, phosphorus, magnesium, and zinc. Usually fortified with Vitamin D. Food . Service Occupations I. Unit 5. Breakfast Preparation Overview. Eggs . are the most popular breakfast item in a restaurant because they can be prepared in many ways. .. Simple . preparations, such as scrambled eggs, are quick to cook. protein. Facts About Protein. Primary function is to build and repair body tissue.. Protein provides 4 calories per gram.. Keep meat and poultry portions small and lean.. Include at least 8 oz. of cooked seafood per week..  Explain why it is important to use a thermometer instead of a visual cue to check for doneness of egg dishes.. Practice . using a food thermometer on egg dishes. . Vocabulary .  . Casserole:. Air . Pocket. Yolk. High . in fat and . cholesterol . Chalazae. Keeps . the yolk centered. Shell . Protects . the egg contents. Thick Albumin (Egg White). Around the egg yolk. Thin Albumin (Egg White). 2.05 Understand procedures, equipment and cooking methods in food preparation. 4-3-2017. Bellringer:Cleaning. the Kitchen . Teacher Input: Grains PPT & Videos. Individual: Grains PPT Notes & Videos. Dairy . Located in the . BLUE . section on the . MyPlate. graphic.. Includes milk, cream, cheese, yogurt, frozen dairy desserts. Nutrients in Dairy Products. Major source of calcium, protein and phosphorous. Strand 1. Equipment. Mandoline. Definition: Used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. Tip: Make sure to use the finger guard. Parisian Scoop. Definition: Used for cutting spheres out of fruit and vegetables.. Introducing the “AniEasy Bovine Pregnancy Rapid Test Kit” – Revolutionizing Pregnancy Detection in Cows & Buffaloes! Experience a modern and superior approach to pregnancy detection with the AniEasy Bovine Pregnancy Rapid Test Kit. John . Alunni. 20.2. 20.1. Learning Objectives. Understand the composition of eggs. Purchase and store eggs properly. Apply various cooking methods to eggs. After this class, you should be able to. complete the following Learning Objectives.