EGGS AND DAIRY PRODUCTS
Hi it's me again , today our last topic for theory of food is Eggs and Dairy Products. Eggs Composition 1. Yolk 2. White 3. Shell Grades and Quality . USDA grades eggs for quality (Grades AA, A, and B) . Eggs lose density with age. Eggs Composition Eggs Sizes and Forms Size . Eggs are graded by size [minimum weight per dozen] Market Forms . Fresh or shell eggs . Frozen eggs. . Dried Eggs. Cooking Eggs and methods of cooking . Avoid high temperatures and long cooking time . Consider: Cougulation Sulfur Foam Freshness of eggs Dairy Products The most common is cow milk, such as butter yogurt, sour cream, and cheese. Milk from other an