Lesson Plan

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Lesson Plan 29Cheese and Eggs
January 1999
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Learning Objectives

• Define cheese, and describe the eleven different
  cheeses used by the Armed Forces
• Understand how to properly store and care for the
  different cheeses
• Describe the physical properties of fresh eggs
• Describe the forms and classes of eggs

• Know how to store and care for eggs
• Understand the functions of eggs in food
  production
• Describe the different methods for preparing eggs

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Types of Cheeses

• Pasteurized process American Cheddar
• Made by grinding and mixing one or more lots, and
  emulsifier added
• Blue-veined natural
• Product of France
• Made from sheeps milk and sold as Roquefort
• Blue cheese is similar, but made from cows milk

• Cheddar natural
• Cheddar refers to a specific step in the
  manufacturing process
• Characterized by body, texture, size, and shape
• All types of Cheddar are waxed and covered
• Forms include Daisy and Longhorn

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Other Types of Cheeses

• Cottage Cheese
• Soft, uncured, made from skim or nonfat dry milk
• Also procured in a dehydrated form, made from
  fresh cottage cheese by spreading on a tray,
  freezing, and then dehydrating using a vacuum
• Reconstitute by adding water at 70ºF

• Parmesan and Romano
• Hard grating cheese originated in Italy
• Sharp flavor
• Combination of both cheeses available
• Pasteurized process Pimento
• Pasteurized process American with ground pimentos
  added

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More Great Cheeses

• Provolone and Mozzarella
• Provolone is an Italian cheese, sold in a variety
  of sizes and shapes
• Generally smoked and dipped in wax or oil to
  prevent drying
• Mozzarella is closely related, and traditionally
  used in the production of Pizza

• Swiss
• Hard cheese, characterized by the presence of
  large to medium eyes throughout the body
• Sweet, nut-like flavor
• Monterey Jack
• A mild-flavored variety of Cheddar

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More Great Cheeses

• Cream Cheese
• Delicate flavor
• Soft and highly perishable
• Pizza blend
• Combination of shredded mozzarella, provolone,
  parmesan, and romano
• Usually substituted for mozzarella

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Grading and Inspection

• Plants regularly inspected by State and Federal
  Governments
• Inspected by U.S. Army veterinarians for
  wholesomeness of product and plant sanitation

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Use of Cheese in Cooking

• A protein food, toughened by high heat
• Cook at low temperature, and avoid overcooking
• Perfect companion to many foods, and combines
  well with starchy products

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Care and Storage of Cheese

• For hard cheeses such as American and Swiss, keep
  in a cool storage room or refrigerator
• Keep soft Cream and Cottage cheeses under
  refrigeration
• All cheese kept tightly covered to prevent drying
• Reconstituted dehydrated cheeses should be used
  the same as the fresh product

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Egg Structure and Properties

• Shell color is not related to quality, flavor, or
  food value
• Color of egg white (albumen) is indicative of egg
  quality
• Yellowing shows the egg quality is deteriorating
  due to high temperature and long storage
• Yolk color, varying from light yellow to deep
  gold does not reflect nutritive value
• Yolks add color to egg dishes
• Dark spots (blood or meat spots) should be removed

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Egg Grading and Inspection

• Shell eggs for Coast Guard use are graded and
  classified according to quality and weight.
• Consumer grade A, medium and large
• All graded eggs are candled
• USDA inspected at procurement site for sanitation
  and operating procedures

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Forms and Classes of Eggs

• Fresh - not held in storage more than 30 days
• Fresh processed - treated with mineral oil to
  protect quality up to six months
• Frozen - Table type, Bakery type, Egg Whites

• Table type pasteurized and procured specifically
  for use in scrambled eggs and omelets
• Bakery type procured in normal proportions of
  white and yolk
• Egg whites may be substituted for fresh
• Good whipping qualities

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Dehydrated Egg Mix

• Prepared from fresh whole eggs, nonfat milk,
  vegetable oil, coloring, and salt
• Used for French Toast, scrambled eggs, omelets,
  and as a bakery substitution

• Prepare no more than 25 portions at one time
• Once reconstituted, must be used within one hour
  unless refrigerated in an airtight container
• Cannot be used in uncooked dishes

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Storage and Care of Eggs

• Fresh Eggs - store in cool, dry, ventilated at
  32ºF
• Store away from strong flavored foods
• Frozen Eggs - thaw under refrigeration 32º to 38º
  until thawed
• Place containers under cold running water

• Frozen eggs must stay frozen until needed
• Use immediately after thawing
• Leftovers must be refrigerated in an airtight
  container
• Use leftovers within 24 hours

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Function in Food Production

• Eggs have special uses
• Thickener and leavener
• Coloring and flavor
• Helps coating adhere to breaded meats and fish
• Garnish for salad, soups, and cold platters
• Binder and emulsifier

• Most familiar - the egg for Breakfast
• Fried, boiled, scrambled, poached
• Eggs can be combined in baked dishes including
  meats, vegetables, fish, cereals, and cheese

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Egg Cookery

• Simmering in water
• Shell eggs used for hard cooked (boiled)
• Allow to reach room temperature - shells of cold
  eggs can crack
• Place in wire basket and simmer 10-15 minutes at
  185ºF
• Immerse in cold bath - shrinks coagulated white
  from the inner membrane

• Poached (out of shell)
• Temperature maintained at 185ºF
• Variation of poaching is to steam in greased
  muffin pans
• Cooked in fat
• 325º grill / 350º oven
• To prevent yolks from breaking, allow to reach
  room temperature

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More Egg Cookery

• Over Easy, Over Hard, Sunnyside Up
• Omelets - yolk and whites beaten together
• Refer to AFRS for variations
• Cook at 325ºF

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Review and Summary

• Identify the eleven types of cheeses.
• Pastuerized American and Cheddar
• Natural Blue-Veined, Natural Cheddar
• Cottage, Parmesan and Romano
• Pasteurized Pimento, Provolone and Mozzarella
• Swiss, Monterey Jack
• Cream and Pizza Blend
• What are the three parts of the egg?
• Shell, Yolk, and White (Albumen)

• What forms and classes of eggs are procured?
• Fresh, Fresh Processed, Frozen, Dehydrated
• What types of frozen eggs are available?
• Table, Bakery, Egg Whites
• Egg Mix should be prepared in batches of how many
  portions?
• No more than 25
• How soon must Egg Mix be used?
• Within one hour

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Thank You For Your Attendance!

• Take a break!