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?