Lesson Plan # 29 Cheese and Eggs January 1999 Learning Objectives Define cheese, and Know how to store and describe the eleven care for eggs different cheeses used by Understand the functions the Armed Forces of eggs in food production Understand how to Describe the different properly store and care for methods for preparing the different cheeses eggs Describe the physical properties of fresh eggs Describe the forms and classes of eggs Types of Cheeses Pasteurized process American & Cheddar Cheddar natural Made by grinding and “Cheddar” refers to a mixing one or more lots, specific step in the and emulsifier added manufacturing process Blue-veined natural Characterized by body, Product of France texture, size, and shape Made from sheep’s milk All types of Cheddar are and sold as “Roquefort” waxed and covered “Blue cheese” is similar, Forms include Daisy and but made from cow’s milk Longhorn Other Types of Cheeses Cottage Cheese Parmesan and Romano Soft, uncured, made from Hard grating cheese skim or nonfat dry milk originated in Italy Also procured in a Sharp flavor dehydrated form, made Combination of both from fresh cottage cheese cheeses available by spreading on a tray, Pasteurized process freezing, and then Pimento dehydrating using a vacuum Pasteurized process American with ground Reconstitute by adding pimentos added water at 70ºF More Great Cheeses Provolone and Mozzarella Swiss Provolone is an Italian Hard cheese, characterized cheese, sold in a variety of by the presence of large to sizes and shapes medium eyes throughout Generally smoked and the body dipped in wax or oil to Sweet, nut-like flavor prevent drying Monterey Jack Mozzarella is closely A mild-flavored variety of related, and traditionally Cheddar used in the production of Pizza More Great Cheeses Cream Cheese Delicate flavor Soft and highly perishable Pizza blend Combination of shredded mozzarella, provolone, parmesan, and romano Usually substituted for mozzarella Grading and Inspection Plants regularly inspected by State and Federal Governments Inspected by U.S. Army veterinarians for wholesomeness of product and plant sanitation Use of Cheese in Cooking A protein food, toughened by high heat Cook at low temperature, and avoid overcooking Perfect companion to many foods, and combines well with starchy products Care and Storage of Cheese For hard cheeses such as American and Swiss, keep in a cool storage room or refrigerator Keep soft Cream and Cottage cheeses under refrigeration All cheese kept tightly covered to prevent drying Reconstituted dehydrated cheeses should be used the same as the fresh product Egg Structure and Properties Shell color is not related to quality, flavor, or food value Color of egg white (albumen) is indicative of egg quality Yellowing shows the egg quality is deteriorating due to high temperature and long storage Yolk color, varying from light yellow to deep gold does not reflect nutritive value Yolks add color to egg dishes Dark spots (blood or meat spots) should be removed Egg Grading and Inspection Shell eggs for Coast Guard use are graded and classified according to quality and weight. Consumer grade A, medium and large All graded eggs are “candled” USDA inspected at procurement site for sanitation and operating procedures Forms and Classes of Eggs Fresh - not held in Table type pasteurized storage more than 30 and procured days specifically for use in Fresh processed - scrambled eggs and treated with mineral oil omelets to protect quality up to Bakery type procured six months in normal proportions Frozen - Table type, of white and yolk Bakery type, Egg Egg whites may be Whites substituted for fresh Good whipping qualities Dehydrated Egg Mix Prepared from fresh Prepare no more than whole eggs, nonfat milk, 25 portions at one time vegetable oil, coloring, Once reconstituted, and salt must be used within Used for French Toast, one hour unless scrambled eggs, omelets, refrigerated in an and as a bakery airtight container substitution Cannot be used in uncooked dishes Storage and Care of Eggs Fresh Eggs - store in Frozen eggs must stay cool, dry, ventilated at frozen until needed 32ºF Use immediately after Store away from strong thawing flavored foods Leftovers must be Frozen Eggs - thaw refrigerated in an under refrigeration 32º to airtight container 38º until thawed Use leftovers within 24 Place containers under hours cold running water Function in Food Production Most familiar - the egg Eggs have special uses for Breakfast Thickener and leavener Fried, boiled, scrambled, Coloring and flavor poached Helps coating adhere Eggs can be combined in to breaded meats and baked dishes including fish meats, vegetables, fish, Garnish for salad, cereals, and cheese soups, and cold platters Binder and emulsifier Egg Cookery Simmering in water Poached (out of shell) Shell eggs used for hard Temperature maintained at cooked (boiled) 185ºF Allow to reach room Variation of poaching is to temperature - shells of cold steam in greased muffin eggs can crack pans Place in wire basket and Cooked in fat simmer 10-15 minutes at 325º grill / 350º oven 185ºF To prevent yolks from Immerse in cold bath - breaking, allow to reach shrinks coagulated white room temperature from the inner membrane More Egg Cookery Over Easy, Over Hard, Sunnyside Up Omelets - yolk and whites beaten together Refer to AFRS for variations Cook at 325ºF Review and Summary Identify the eleven types of What forms and classes of eggs cheeses. are procured? Pastuerized American and Cheddar Fresh, Fresh Processed, Frozen, Natural Blue-Veined, Natural Dehydrated Cheddar What types of frozen eggs are Cottage, Parmesan and Romano available? Pasteurized Pimento, Provolone Table, Bakery, Egg Whites and Mozzarella Egg Mix should be prepared in Swiss, Monterey Jack batches of how many portions? Cream and Pizza Blend No more than 25 What are the three parts of the egg? How soon must Egg Mix be Shell, Yolk, and White (Albumen) used? Within one hour Thank You For Your Attendance! Take a break!
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