2.05 AA_1 Dairy/Egg Comparison

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2.05 AA_1 Dairy/Egg Comparison
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HOW ARE EGGS AND DAIRY FOODSALIKE?

• Found in same refrigerated area in grocery
• store.
• Good source of many nutrients.
• Both have protein, cholesterol, vitamin A.
• Must cook both at low temperatures and
• stir while cooking (to prevent
  scorching-burning)

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Eggs and Dairy Similarities

• May be eaten as a food or used as an ingredient
  in a recipe.
• Both are animal products.
• Many ways to cook and eat.

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HOW ARE EGGS AND DAIRY FOODSDIFFERENT?

• Nutrition
• Eggs Cholesterol can be lowered by using whites
  only (white part of the egg).
• Dairy Calcium, Vitamin D added, available in low
  fat and fat free varieties, and canned (in a
  metal can), fresh (from a cow), dry (powder)

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Eggs and Dairy Differences

• Cost
• Eggs Inexpensive protein food.
• Dairy Can be expensive.
• Cooking Principles
• Eggs Must be cooked for food safety.
• Dairy May be eaten fresh (out of the container)
  or cooked in a recipe.

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Eggs and Dairy Differences

• Animal
• Eggs Chicken, and from other birds like quail
• Dairy Cow, Goat

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When cooking milk, cheese, dairy products, and
eggs

• Make sure you use a low temperature so things
  will not burn (scorch)
• Milk/dairy products will curdle when you cook
  them on a high temperature (curdle to separate
  and makes the product turn into lumps)
• Eggs are used as a binder (not milk)
• (binder to hold something together)
• (ex meatloaf and coating on meat)