A concentrated source of many nutrients, dairy products and eggs can be found on almost any menu, both on their own and as key ingredients in many preparations. Bechamel sauce, for example, has a milk base. Cream, crème fraiche, sour cream, and yogurt are used to prepare salad dressings and in many baked goods. Butter is used as a chief ingredient in numerous baked goods and as a cooking fat. Cheese may be served as a separate course with fruit, or as part of another dish. Eggs appear on their own as well as in breakfast dishes, dessert soufflés, and numerous sauces.

Milk is a key ingredient in most kitchens, whether it is served as a beverage or used as a component in various dishes. U.S. federal regulations govern how milk is produced and sold to ensure that it is clean and safe to consume. Most milk sold in the United States has been pasteurized. In pasteurization, the milk is heated to 145 degrees for 30 minutes or to 191 degrees for 15 seconds. This will kill bacteria or other organisms that could cause contamination.

The date stamped on milk and cream cartons can be seven, ten, or sixteen days from the point of pasteurization. It is an indicator of how long the unopened product will remain fresh and wholesome.

• Generally, milk is homogenized, which means that it has been forced through an ultra fine mesh at high pressure in order to break up the globules it contains. This fat is then dispersed evenly throughout the milk, preventing it from rising to the surface. Milk may also be fortified with vitamins A and D. Low fat and skim milk are almost always fortified, because removing the fat also removes fat-soluble vitamins.
• Milk, as it comes from the cow, goat, or sheep, contains a certain percentage of fat, known as milk fat or butterfat. Originally, milk was allowed to settle long enough for the cream, which is lighter than the milk, to rise to the surface. Today, a centrifuge is used to spin the milk. The cream is driven to the center, where it can be easily drawn off, leaving the milk behind.
• Cream, like milk, is homogenized and pasteurized, and may also be stabilized to help extend shelf life. Some chefs prefer cream that has not been stabilized or ultra pasteurized, because they believe it will whip to a greater volume. Two forms of cream are used in most kitchens; heavy (whipping) cream and light cream. Half-and-half, a combination of whole milk and cream, does not contain enough milk fat to be considered a true cream.
• Nonfat or skim milk contains less than .25% milk fat. It is most commonly used as a beverage or for enriching dishes.
• Reduced fat milk contains 1% or 2% milk fat. It is most commonly used as a beverage or for enriching dishes.
• Whole milk contains 3.5% milk fat. It is used in Béchamel sauce. It is also used as a beverage or for enriching dishes.
• Half-and-half contains 10.5% milk fat. It is used as a table or coffee cream or for enriching soups and sauces.
• Light cream contains 18% milk fat. It is used as a table or coffee cream or for enriching soups and sauces.
• Whipping cream contains 3.4% milk fat. It is used to make whipped cream, cold mousses. It is also used to enrich soups and sauces.
• Heavy cream contains 36% milk fat. It is used to make whipped cream, cold mousses. It is also used to enrich soups and sauces.
• Powdered or dry milk is milk from which water is completely removed. It will be made from either whole or skim milk. It is used in baked goods, charcuterie, and drink mixes.
• Evaporated milk is milk that has been heated in a vacuum to remove 60% of its water. It will be made from either whole or skim milk. It is used to enrich custards and sauces.
• Condensed milk is evaporated milk that has been sweetened. It is used in candies, pies, puddings, and baked goods.