Eggs. Dairy

EGGS.
DAIRY
PRODUCTS
September, the 24th
Classwork
Eggs. Dairy products
Eggs and dairy
Eggs are excellent source of protein and vitamin B12. Both
white and the yolk contain proteins. The egg is one of very
few natural sources of vitamin D. A large hen’s egg are only 80
calories each. Eggs are perishable and breakable, and should
be selected and handled with care. Always get refrigerated
eggs, and buy the sell-by date.
3
Cooking eggs
Egg cookery can be simple or complex. You can cook eggs alone or
combine them with other ingredients in many recipes. There are a lot
of methods to cook eggs:
Cooking eggs in the shell
Poaching
Frying
Scrambling
Baking
4
Making basic omelet(Перекласти)
An omelet is an egg mixture formed into a large, thick pancake, usually filled with ingredients
and folded. A basic omelet or A French omelet is made as follows:
1.Mix 2 eggs, 2 tablespoons of water, and a dash each of salt and pepper with a fork or whisk
until just blended.
2.Heat 1 tablespoon of butter or oil over a medium heat.
3.Pour in the egg mixture all at once. Allow it flow to the edge of the pan. Do not stir.
4.Lift and tilt. With a turner, lift just a little around the firming edge so that uncooked
portions flow beneath.
5.Add filling. Spread filling over the half of the omelet.
6.Fold. Using a turner, fold the omelet in half.
7.Serve. Slide the omelet onto a plate and serve.
5
Dairy
products
Dairy foods are part of a healthful diet – for good reason. Dairy
foods are rich in protein, Vitamin A, riboflavin Vitamins B12,
calcium, phosphorus and magnesium. Many dairy foods also contain
saturated fat and cholesterol. Health experts recommend three cups
of dairy products. People who choose not to eat dairy should get
their calcium from other sources. All milk must be pasteurized, that
is, heat-treated to kill enzymes and any harmful bacteria.
Pasteurization improves the keeping quality of milk but doesn’t
change the flavor or nutritional value. Milk that isn’t pasteurized is
called raw milk. Some people believe that raw milk is more
nutritious than pasteurized milk.
KINDS OF MILK. Milk is sold in a - Buttermilk milk left after
variety of forms, including low-fat making butter.
and nonfat. You can find these - Kefir. Fermented milk with
types of milk at most supermarkets: slightly sour flavor.
- Whole milk – has the highest - Chocolate milk
amount of fat. - Flavored milk
- Reduced-fat milk – has 2 per
- Dry milk
cent fat.
- Evaporated milk
- Low-fat milk – has 1 per cent.
- Condensed milk
- Nonfat milk – contains less than
½ per cent - Lactose-free milk
8
Cream
Cream is the fatty part of whole milk. Many beverages, cereals,
creamy casseroles, soups and sauces, ice cream, baked goods and
sweet syrups contain cream.
There are :
- Half-and-half
- Light cream
- Whipping cream
- Sour cream
9
Butter, yoghurt
Butter comes in several forms. Unsalted (sweet) has no
salt added. Some butter has salt, which adds flavor and acts as
a preservatives.
Yoghurt is a dairy product that is made by adding special
harmless bacteria to milk. The result is a thick, creamy product
that is like custard and has a tangy flavor.
10
Types of cheese
Cheese is a concentrated form of milk. Most cheeses originated in Europe
centuries ago. Cheese can be divided into two categories fresh and aged.
Low-fat and nonfat are always available.
Fresh cheese has not ripened. (Cottage cheese, Farmer’s cheese, cream
cheese, ricotta).
Ripened cheese is made by adding ripening agents, such as bacteria.
Firm – can be eaten plain or used in cooking.
Semisoft – melts smoothly.
Soft is usually eaten plain.
Blue-veined.
11
Speaking task
⬗ Name more milk products:

- Margarine
- Soy milk
- Soy cheese
- Nondairy creamer
- Whipped toppings
- Frozen desserts
12
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The ways to classify cheese
Milk type Texture Flavor Types

1. Goat 1. Buttery 1. Nutty 1. Fresh
2. Sheep 2. Creamy 2. Sweet 2. Soft
3. Cow 3. Crumbly 3. salty 3. Semi-hard
4. Buffalo 4. Dense 4. Mild 4. Hard
5. Camel 5. Grainy 5. Sharp 5. Blue
14
HOMETASK
- learn the words
- write a recipe
with eggs or dairy
products
15

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EGGS.

⬗ Name more milk products:

Milk type Texture Flavor Types

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