food prep: cheese & eggs - cs1(ss) foster. learning objectives discuss the different types and...
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Food Prep: Cheese & Eggs
- CS1(SS) Foster
Learning Objectives
Discuss the different types and sizes of eggs
Explore different dishes prepared with eggs
Discuss the different types and market forms of cheese
Discuss some of the uses of cheese
Grades of Eggs
Three ratings: AA, A, B Quality depends on handling and age Each grade deteriorates with time Can only use AA, A???
Grades of Eggs (Quality)
Sizes of Eggs
▪ Jumbo - 30 oz per dozen or more
▪ Extra Large - 27 oz per dozen
▪ Large - 24 oz per dozen
▪ Medium - 21 oz per dozen
▪ Small - 18 oz per dozen
▪ Pee Wee - 15 oz per dozen or less
Egg Sizes (not to scale)
Market Forms
Fresh Shell EggsProcessed Liquid
Processed Whites Dehydrated
Types of Egg Dishes
Sanitation Concerns
Eggs should be cooked to 145°F for 15 sec.
All eggs must be pasteurized (when purchased)
Wash hands thoroughly and sanitize equipment used when handling raw eggs (Salmonella)
Cheese
Produced by separating milk solids from whey by curdling, casing the protein to coagulate.
Cheese is composed of: PROTEIN, WATER & FAT
Over 300 types worldwide
Types of Cheese
Types determined by:1) Type of milk used (i.e. cow, goat, sheep)2) Method of curdling and temperature
during curdling process3) How curds are cut/drained4) The way the curds are heated, pressed
or handled5) Conditions of ripening (if any)
Unripened
Neufchatel cheese Ricotta cheese
Mozzarella cheese
12
Semi-soft
Fontina cheese
Brick cheese
Muenster cheese
13
Soft-ripened
Mascarpone Cheese
Brie cheeseCamembert Cheese
14
Hard-ripened
Cheddar cheese
Swiss Cheese
Colby Cheese
15
Blue-veined
Bleu Cheese
Stilton Cheese
Gorgonzola Cheese
16
Hard Grating
Parmesan Cheese
Romano Cheese
17
Goat Cheese
Montrachet Cheese
18
Types of Cheese Dishes
Questions?