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What Do You Know About Dairy Foods?

What Do You Know About Dairy Foods?

Dairy products are highly nutritious foods


Eggs are an excellent source of both protein and vitamins. They are an extremely versatile food and can be boiled, fried, poached, or used to thicken, emulsify, coat, bind, or glaze. Eggs are sensitive to temperature changes and should be warmed to room temperature before use.

Marking Boiled Eggs
Using a pen
Use a food-coloring pen to mark a cross on hard-cooked eggs. The cross will distinguish them from uncooked eggs if stored together.
Testing Eggs
Checking for freshness
Dissolve 2 tbsp (30 ml) salt in 2 cups (500 ml) water. Place the eggs in the water. If an egg sinks, it is fresh; if it floats, it is stale.

Buying & Storing

  • Checking for cracks When buying eggs, move each egg gently in the carton to check that none are damaged.
  • Keeping freshness Store eggs in a carton in the refrigerator to prevent them from losing moisture and absorbing odors through their shells from strongly flavored foods nearby. Avoid poor caddies.
  • Storing correctly Always store eggs with the pointed end down, to center the yolk and keep the eggs fresh.

Checking for freshness


There are several types of cream, each of which has different properties, depending on the butterfat content. The butterfat content also determines the cream’s richness, flavour, and whipping characteristics. The more fat a cream contains, the less likely it is to curdle.

Storing Cream

Freezing in an ice tray

Open-freeze heavy cream in an ice-cube tray, then put the cubes into freezer bags and store in the freezer. Hie cubes can be added directly to hot soups, sauces, or casseroles.

Using Cream

  • Heavy cream Choose heavy cream when you need softly whipped cream for folding into mousse-type desserts, or for piping. Light cream will not hold the air as well and will lose its fluffiness quickly.
  • Low-fat alternative Mix a few tablespoonfuls of plain yoghurt or whipped cottage cheese into whipped heavy cream to lighten creamy desserts or cake fillings.
  • Creme fraîche Use creme fraîche as a substitute for light or sour cream in hot sauces, since it can be heated to boiling without curdling.

Making sour cream To make sour cream, add 1 tsp (5 ml) lemon juice to cup (150 ml) light cream. Stir, and let stand until thickened.

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Category: Food Knowledge, Kitchen Tricks

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