| CHEESE | | | | most purposes. Fresh eggs are perishable, so store in |
| When purchasing cheeses, be sure to select those | | | | the refrigerator, away from strong-odor foods. |
| that best suit the recipes or menus in which they are | | | | Frozen or dried eggs are convenient to use in |
| to be used. | | | | cooking and are as nutritious as fresh eggs. They too |
| Process cheese is a blend of fresh and aged natural | | | | are highly perishable. |
| cheeses, melted, pasteurized, and mixed with an | | | | Store frozen eggs in the freezer at 0 degree |
| emulsifier. It is blander than natural cheese but slices | | | | Fahrenheit. or below. Thaw in the refrigerator only as |
| easily, melts smoothly, and does not get stringy in | | | | needed and use promptly. Store unopened packages |
| cooking. | | | | of dried eggs in a cool, dry place. After opening, |
| Aged natural cheeses are available in many forms and | | | | store in a tightly covered container in the refrigerator. |
| types, from very hard to soft, each with a distinctive | | | | Prepare only the amount needed at one time and |
| flavor. | | | | use it promptly. |
| Store cheeses, tightly wrapped in the refrigerator. | | | | Prepare all types of eggs for table use as close to |
| How long cheese can be kept depends largely on the | | | | serving time as possible. Cook eggs at low |
| type; generally, hard cheeses will keep longer than | | | | temperatures. High heat will toughen the egg whites. |
| soft varieties. Should mold develop on a hard cheese, | | | | Break shell eggs one at a time into a saucer before |
| scrape or cut it off before using. Process cheese can | | | | adding to other ingredients. This way undesirable |
| be kept in the refrigerator longer than natural cheese. | | | | eggs can be discarded without spoiling the rest of |
| Low temperatures are important in cheese cookery. | | | | the ingredients. |
| High heat and prolonged cooking will cause cheese to | | | | Place hard cooked eggs under cold, running water as |
| toughen and become stringy and may also cause fat | | | | soon as they finish cooking. This makes the shells |
| to separate from the cheese. | | | | easier to remove and also helps keep the yolks from |
| EGGS | | | | discoloring. When cold, drain and refrigerate. Do not |
| Eggs may be purchased fresh, frozen, or dried. Fresh | | | | remove shells from hard cooked eggs until ready to |
| eggs in the shell are preferred for table service. | | | | use. This prevents darkening and reduces the |
| Grade A medium eggs are usually the best buy for | | | | chances of bacterial contamination. |