Dairy, Eggs, and Dry Goods

Unit 9: Dairy, Eggs,
and Dry Goods

These products require care
and special handling
2006, Pearson Education, Upper Saddle River, NJ

American Culinary Federation: Culinary 07458. All Rights Reserved.
General Guidelines for Purchase
and Storage
Highly perishable
Check freshness dates
Store at 41F (5C) or less
Store dairy away from strong odors
Keep product in original containers
Wrap cheeses carefully
Rotate stock

Milk and Cream
Always use pasteurized milk and cream
Pasteurization kills pathogens
Product heated to 145F (63C) for
30 minutes or 161F (72C) for 15 seconds
Homogenization suspends fat globules
throughout milk
Low-fat and skim milk is fortified with
vitamins A and D, as these are fat-soluble
vitamins lost in low-fat milk
Fermented and Cultured Products
Yogurt, crme frache, buttermilk,
and sour cream are all inoculated
to cause fermentation
Yogurt is made from any type
of milk
Sour cream, 18 percent milk fat,
is cultured sweet cream
Crme frache, 30 percent milk fat, great to cook with
Buttermilk, made from nonfat milk, has little fat

Ice Cream
Must contain a specific amount of milk
fat to meet government standards
Vanilla, 10 percent, other flavors,
8 percent
Stabilizers, not more than 2 percent
of content
Gelato, Italian for ice cream, creamier texture
Sherbet, no cream, high sugar
Sorbet, a type of sherbet, fruit based
Soy, rice milk, and frozen yogurt use stabilizers to prevent
separation

Butter
Mixing cream with
3045 percent milk fat,
until separation
Best quality is labeled
AA, at least 80 percent
fat
Should have a sweet, creamy flavor
Color is pale yellow
Salted butter has no more than 2 percent salt to
help keep better
Cheese
Natural cheeses grow and
develop until ripe, will
eventually spoil or overripen
Processed cheeses will not
develop further or ripen
Cheese is made from a
variety of milks
Texture, color, and flavor determined by the type of
milk and by the way it is made, shaped, and aged
Mold- or bacteria-ripened cheeses

Fresh and Soft or
Rind-Ripened Cheeses
Fresh cheese is very soft, creamy,
white, and not aged
Soft and rind-ripened
characteristics are:
Soft velvety skin due to surface mold
Ripens from outside in
Rind is edible and texture of cheese
is almost runny when fully ripe

Semi-Soft Cheeses
Ideal for slicing, not grating
Some may have a wax rind to preserve
moisture
Rubbed with flavors and herbs
Age a short to medium amount of time in
comparison to hard cheeses

Hard and Grating Cheeses
Hard cheeses are somewhat dry,
granular in texture, firm
consistency
Good for slicing
Good for hot dishes
Grating cheeses:
Aged for long time and saltier and
drier
Typically have a heavy wax rind
Do not slice well, but grate perfectly
and shave easily
Blue Cheeses
These are mold-ripened
cheeses
Injected with mold after they are
formed
Very smooth and crumbly
Ripened under special
conditions
Roquefort is ripened in special
limestone caves with a perfect
humidity and temperature
Eggs
A very important ingredient considering
all the dishes they are used in
USDA top grade is AA
Freshness indicated by:
Well-centered yolk
Firm, viscous white
Yolk anchored by chalazae
Fresh eggs will sink in water, old eggs
float; this is due to moisture loss
Sold by the dozen or in flats or cases

Eggs (continued)
Bulk form, fluid, frozen
Sold whites only, yolks only for baking
Sold pasteurized
Sold dried and powdered
Sold fully cooked and frozen
Should be inspected immediately upon delivery
Discard eggs with cracked shells
Keep chilled
Sizes range from pee wee to jumbo

Dry Goods
Referred to as nonperishables
Will loose quality over time
Should not overstock
Products have definite expiration dates
Must be rotated
You must inspect for ripped bags, dented cans, broken
boxes
Must be stored in a clean, well-ventilated, dry, and
accessible storage area, up and off the floor according to
local codes
Some dry goods have special storage needs such as
nuts, seeds, coffee (unless vacuum packed)

Grains, Meals, and Flours
Grains are the fruit and seeds of
cereal grasses; short shelf life
Whole grains have not been
milled
Milled grains are polished and
have a longer shelf life
Cracked grains are coarse particles
Meals and cereals have a finer consistency
Flours are usually milled to a finer powder
Stone-ground grains have usually retained more
nutrients
Wheat and Flour
Whole berries are unrefined, used in hot cereal,
pilaf, salads, and breads
Cracked wheat, coarsely crushed, used in hot
cereals, pilaf, salads, and breads
Bulgur, crushed wheat used in making tabbouleh
Bran is separated from the wheat kernel, sold as
flakes
Farina, made from polished wheat, typically used
as hot cereal
Whole-wheat flour, made from hard wheat, nutty
flavor, coarser grind
Wheat and Flour (continued)
All-purpose flour, blend of hard and soft wheat,
many applications
Bread flour, made from hard wheat, higher
percentage of protein, used for yeast-raised
products
Cake and pastry flour, softer, less proteins, used
for chemically leavened products
Durham flour, high in protein, used for pasta and
bread
Semolina, milled from durham wheat, used in
gnocchi, pasta, and couscous

Rice
White rice is polished to remove the bran layer
Brown rice has only husk removed, bran layer intact
Converted, polished rice is fluffy and will stay separated
when cooked
Basmati rice, very fragrant, is aged to remove moisture
Arborio rice, short grains, high starch content, is creamy
when cooked
Wild rice is really marsh grass seed, firm and nutty flavor
Sticky and pearl rice, very starchy
Rice flour, very finely milled, used for true tempura

Corn
Comes in many forms
Hominy is whole, dried kernels
soaked in lye to remove hull
Grits are ground hominy
Masa harina is fine flour made
from hominy
Cornmeal is ground,
dried kernels
Cornstarch is made from dried kernels, hull and
germ removed, ground to powder
Other Grains
Oats and groats, steel cut or rolled, used for
cereals and baking
Oat bran, water-soluble fiber, very healthy
Millet, used for cereal, pancakes, and baked
goods
Rye, milled to flour, used to make very popular
bread
Quinoa, a mountain barley from Ecuador, looks
like tiny circles
Barley, used in pilaf, salads, and soups and to
make beer and whiskey
Pasta and Noodles
Stores well and long unless fresh
Comes in many shapes and sizes
Different applications for shapes
Combined with herbs and different
powdered vegetables to make different
flavors
Great variety of uses and applications
Fresh should be stored like any other fresh
product
Legumes
Dried beans, peas, and lentils come from
mature pod-vegetables
Wash and sort before using
Check for pest infestation
As legumes age, they take longer to
rehydrate and cook

Nuts and Seeds
Fruits of various trees
Peanut is not a true nut, but a legume that grows
underground
Peanuts introduced from Africa
Seeds come from a variety of plants and herbs
Available blanched, sliced, hulled, roasted,
canned, bagged, boxed, and as paste
Keep raw and shelled nuts and seeds
refrigerated
Dried Herbs and Spices
Spices are sold whole or ground; herbs are sold
as leaves or powders
Keep in a cool, darker area, sealed
Spices, whole, keep about 6 months
Smell spices and herbs for potency
Discard flat- or musty-smelling product
Toasting spices before use brings out more
flavor
Grind close to service to retain flavor
Salt and Pepper
Universal Flavor Enhancers
Salt is an enhancer, Peppercorns are berries
preservative, drying agent from tropical trees
Lasts indefinitely if kept Black are most pungent
dried White are mild in flavor
Kosher salt is courser Green are harvested
and has no anti-caking young
additives or anything but Red is actually the seed
salt of a baie rose
Sea salts and flavored Whole peppercorns retain
salts are popular now flavor indefinitely

Sweeteners
Sugars and syrups used to flavor a
wide range of products
Dark sugars have stronger flavors
Granular sweeteners can be
extracted from beets, cane, and corn
Syrups are liquid sweeteners
Maple and corn syrup are extracted
from plants
Molasses is a by-product of refining
granular sugar
Honey is nectar from flowers,
collected by bees
Fats and Oils
Oils are featured is dressings, sauces, and saut items
and are very versatile
Oils come flavored; extracted from different vegetables,
seeds, corn, or soybeans; have high smoke points; are
pourable at room temperature
Oils that are solid at room temperature have been
hydrogenated
As a rule of thumb, the more flavorful the oil, the shorter
the shelf life
Fats are solid at room temperature, come from animals,
have lower smoke points
Lard is rendered animal fat that has been strained and
purified

Chocolate
Tremendous popularity in restaurants
today
Produced from cocoa beans from
pods of the cocoa tree
Good quality has a high percentage of
cocoa butter
Store it well-wrapped in a cool, dry,
ventilated area to prevent blooming
It is still usable even after blooming
Cocoa powder can be stored almost
indefinitely if sealed
Vinegars and Condiments
and Other Miscellaneous Items
Introduce a sharp and piquant flavor to most foods
Used as an ingredient or a condiment
Condiments include a wide range of pickles, preserves,
relishes, chutneys, mustards, etc.
Extracts are made from herbs, pods, seeds, and fruits
that are treated with alcohol
Store extracts tightly sealed and away from heat
Leaveners used to give baked goods a light airy texture,
need to be stored sealed and in cool, darker places
Yeast, an organic leavener, should be stored in the
cooler
Thickeners and other gels must be well-sealed and
stored in cool, dry areas to prevent spoiling by moisture
Wines, Cordials, and Liqueurs
A general rule of thumb for these materials is if
it is not fit to drink, dont cook with it
Store dry wines and beers in a cooler after
opening, covered
Sweeter items are used in many fine pastries
and baking applications, as well as dessert
sauces and saut applications
Fortified wines and liqueurs need not be
refrigerated, only kept tightly covered or capped

Prepared, Canned
and Frozen Products
Anything can come frozen these days
Check packaging for crystals that indicate
thawing en-route or holes that would let in
contamination
Check expiration dates
Store immediately upon inspection and delivery
Rotate the stock each delivery
Do not purchase too far ahead
Maintain the freezer at the correct temperature
Prepared, Canned and Frozen
Products (continued)
Check any canned goods for dents,
bulging, or slipped labels
Return any canned goods that are sticky
or damaged in any way
Rotate canned good stock
Conduct random samples
Always inspect any received goods before
the truck driver pulls away

Dairy, Eggs, and Dry Goods

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Dairy, Eggs, and Dry Goods

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Unit 9: Dairy, Eggs,

and Dry Goods

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

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