Food Prep: Cheese & Eggs

1. Food Prep: Cheese & Eggs - CS1(SS) Foster

2. 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

3. Grades of Eggs • Three ratings: AA, A, B • Quality depends on handling and age • Each grade deteriorates with time • Can only use AA, A???

4. Grades of Eggs (Quality)

5. 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

6. Egg Sizes (not to scale)

7. Market Forms Fresh Shell Eggs Processed Liquid Dehydrated Processed Whites

8. Types of Egg Dishes

9. 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)

10. 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

11. Types of Cheese • Types determined by: • Type of milk used (i.e. cow, goat, sheep) • Method of curdling and temperature during curdling process • How curds are cut/drained • The way the curds are heated, pressed or handled • Conditions of ripening (if any)

12. Neufchatel cheese Ricotta cheese Mozzarella cheese Unripened 12

13. Fontina cheese Muenster cheese Brick cheese Semi-soft 13

14. Camembert Cheese Mascarpone Cheese Brie cheese Soft-ripened 14

15. Colby Cheese Cheddar cheese Swiss Cheese Hard-ripened 15

16. Gorgonzola Cheese Stilton Cheese Blue-veined Bleu Cheese 16

17. Romano Cheese Hard Grating Parmesan Cheese 17

18. Goat Cheese Montrachet Cheese 18

19. Types of Cheese Dishes

20. Questions?