FSHN 300 1nd Edition Lecture 18 Outline of Last Lecture I. Cheese Productiona. Whey b. Treating CurdII. Curing and RipeningIII. Purchasing Cheesea. Forms of CheeseIV. Food Preparation with Cheesea. Selecting a Cheeseb. Cooking Cheesec. Serving cheesed. Cutting CheeseV. Storage of CheesesOutline of Current Lecture I. EggsII. Composition of EggsIII. Purchasing Eggsa. Inspectionb. Gradingc. Egg Substitutesd. Valued-added EggsIV. Functions of Eggs in FoodV. FoamsVI. Preparation of EggsVII. Storage of EggsVIII. Safety TipsCurrent LectureI. Eggs:a. A symbol of fertility and lifeb. Cultural symbolismc. Versatile foodd. Invaluable ingredientII. Composition of Eggs:a. Yolk:i. 30% of egg’s weightii. Nutrient -denseb. Albumen (egg white):i. 50 % of egg’s weightii. Large amount of wateriii. Viscose layersc. Shell membranes:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Protect from bacteria d. Air cell:i. Provide chick with oxygen for first breathe. Shell:i. 12% of egg’s weightii. Protects eggiii. Made up of calciumIII. Purchasing Eggs:a. Inspection:i. USDA Poultry Divisionii. Restricted eggs: those that fail inspection & are not sold whole to consumer1. Checks : cracked shells2. Leakers: cracked shells & membranes3. Dirties: at least one-fourth of shell covered in dirt or stains4. Inedibles: greenish egg whites, or fertilized, rotten, moldy, or bloodyb. Grading:i. Optional, paid for by egg producerii. USDA grades AA, A, and Biii. Methods for grading:1. Candling : holding egg against light to see defects through shell2. Measuring Haugh units: comparing height of egg white 3. Evaluating appearance: shell, white, yolk, and air cellc. Egg Substitutes:i. Made in response to consumer demand for low cholesterol egg productsii. Often have higher sodium content than eggsd. Valued-added Eggs:i. Special nutrient content or conditions under which hens are raised 1. Hen diet can lower cholesterol, and increase omega-3 fatty acids and vitamin Eii. For animal-friendly consumers, eggs from hens that are free roaming, cage free, or fed naturally.IV. Functions of Eggs in Food:a. Emulsifyingb. Binding c. Foaming d. Interferinge. Clarifyingf. Color V. Foams: a. Increases 6-8X original volumeb. Age is important – fresh is idealc. Bowli. Deep, rounded bottom, sloping sides, non-plastic d. Speed –start slowly >> gradually increase e. Egg whites only –fat prevents foaming f. Temperature –room temperature is idealg. Sugar: (same for milk foams)i. Increases stabilityii. Add near endh. Added fluid (same for milk foams):These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Increases volume, but decreases stability i. Salt will decreases stability & volumej. Acid will lowering pH increases stabilityk. Doneness: foamy, soft peaks, stiff peaks, and dry peaks VI. Preparation of Eggs:a. Changes in prepared eggs:i. Effects of temperature and time1. Coagulation temperatures (egg white coagulates first)ii. Effects of added ingredients iii. Color changesb. Dry-heat preparation:i. Fried:1. Ex. Sunny-side up, over easy, over medium, over hard, scrambled, omeletsii. Baking:1. Ex. Shirred eggs, meringues, and soufflésc. Moist-heat preparation:i. Hard or soft “boiling”1. Hot-start method vs. cold-start methodii. Coddling and poachingiii. Custards:1. Ex. Sweet & savory custards, stirred custards, and baked custardsiv. Microwaving:1. Ex. Fried, scrambled, poached, omelet, and quicheVII. Storage of Eggs:a. Refrigerator:i. Store whole eggs in their original container that they are bought inii. Shelf life of refrigerated eggs:1. Whole eggs are good for about 1 month2. Separated egg yolks submerged in water should be used within 2 days3. Egg whites in glass container should be used within 4 days if they are stored in tightly covered glass container.4. Storage eggs (commercial use) should be used within a month but can last up to 6 months.iii. Pasteurized eggs for commercial use1. Liquid, frozen, or powdered; for convenienceb. Frozen eggs:i. Can’t freeze whole egg in shell; first crack open egg and then freeze1. Drawbacks include that they are costly , they are cumbersome to portion, and lower qualityii. Egg whites or yolks can be frozen1. At home, add 1 tablespoon of sugar or 1/2 teaspoon of salt for every cup of blended eggs2. Separated egg whites need whipped acids added before freezingc. Drying eggs:i. Whole eggs or yolks are dried to a fine powderii. Egg whites are dried to granule, flake, or milled textureiii. To use, add the same amount of luke-warm water as the same amount as the dried eggVIII. Safety Tips:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Buy only refrigerated eggsb. Check carton to make sure eggs are clean and not crackedc. Do not add raw egg to scrambled eggsd. Use an egg separator rather than passing yolk back and forth between shellse. Ensure that eggshells are not left in food productsf. Cook eggs until no visible liquid egg remainsg. Bake egg dishes until an inserted knife comes out cleanh. Hold scrambled eggs at appropriate temperaturesi. Be cautious when preparing barely cooked egg dishes (mousse, meringue, etc.)i. Heat egg dishes to 160°F (145°F for commercial dishes)j. Do not consume raw or undercooked eggsk. Use only pasteurized eggs for dishes where eggs are cooked lightly or left rawl. Always store eggs in the refrigerator and never at room temperaturei. Unopened liquid egg products can be stored for up to 7 days, but should be used within 3 days of openingm. Checking your “old” eggs by either a water test, shaking it or by cracking it.n. Dried egg mix should be used within 7 to 10 days of opening and should be stored at room temperatureo. Cold egg dishes should be stored below 40°F; hot dishes should be kept above 140 °F for up to one hourThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a