Lesson Plan # 29 Cheese and Eggs by mzg34842


									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
    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
    Use of Cheese in Cooking

   A protein food, toughened by high heat
   Cook at low temperature, and avoid
   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
    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
            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
   Omelets - yolk and whites beaten
   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
   Take a break!

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