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Choosing Dairy

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  1. Choosing Dairy

  2. Preparing Dairy

  3. Egg Basics

  4. Using Eggs

  5. Recipes Prepared in Class

  6. Potpourri

  7. Choosing Dairy Preparing Dairy Egg Basics Using Eggs Recipes in Class Potpourri $100 $100 $100 $100 $100 $100 $200 $200 $200 $200 $200 $200 $300 $300 $300 $300 $300 $300 $400 $400 $400 $400 $400 $400 $500 $500 $500 $500 $500 $500

  8. One cup milk or yogurt.

  9. What is equal to 1 serving of dairy?

  10. The portion of milk that contains protein, vit & min, & lactose, but NO milkfat.

  11. What is nonfat milk solids?

  12. Milkfat is broken down & evenly distributed to keep from separating.

  13. What is homogenized?

  14. Higher in nutrients than milk because it is concentrated.

  15. What is yogurt?

  16. Has less fat & more sugar than ice cream.

  17. What is sherbert?

  18. Use low heat and stir to keep solids moving.

  19. How to avoid scorching milk?

  20. Cook over low heat only until bubbles appear at sides of pan.

  21. What is how to scald milk?

  22. Use smaller amts. of sharp-flavored varieties.

  23. What is how to reduce fat with cheese?

  24. Refrigerate for several wks or freeze up to 9 months.

  25. What is how to store butter?

  26. Use low heat & stir often.

  27. How to avoid scorching milk?

  28. The limit nutrition experts put on eating eggs.

  29. What is no more than 4 eggs?

  30. The limit nutrition experts put on eating egg whites.

  31. What is no limit?

  32. Grade AA eggs compare in appearance & nutrition with Grade B eggs

  33. What is AA eggs have a thicker white but NO nutritional difference?

  34. The size of an egg is determined by...

  35. What is the minimum weight for a dozen eggs?

  36. What am I making... As mixture starts to thicken, draw spatula across bottom and sides so uncooked eggs flow to the bottom.

  37. What are scrambled eggs?

  38. Two functions of eggs in a recipe.

  39. What are add richness & nutrients; bind ingredients; thicken foods; incorporate air?

  40. What am I making... A pie with a custard filling & veggies, cheese, & meat.

  41. What is a quiche?

  42. Individual custard cups are baked ...

  43. What is in a pan of water?

  44. Why are indiv. custard cups cooked in hot water?

  45. What is to avoid overcooking?

  46. What am I... foam made of beaten egg whites and sugar.

  47. What is meringue?

  48. Compare "Egg in a Box" and egg in a shell-- appearance & nutrition.

  49. What are... Box less fat Box less texture/mushy