1 chapter 25 dairy and beverages. 2 chapter objectives 1.describe the major milk, cream, and butter...
TRANSCRIPT
![Page 1: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/1.jpg)
1
Chapter 25
Dairy and Beverages
![Page 2: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/2.jpg)
2
Chapter Objectives1. Describe the major milk, cream, and butter
products.2. Explain why milk curdles and why it
scorches, and identify the steps to take to prevent curdling and scorching.
3. Whip cream.4. Describe the most important kinds of
cheese used in the kitchen.5. Store and serve cheese properly.6. Cook with cheese.7. Prepare coffee and tea.
![Page 3: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/3.jpg)
3
Dairy Products
The most common is cow’s milk and foods produced from cow’s milk, such as butter, yogurt, sour cream, and cheese
Milk from other animals such as goats, sheep, and buffaloes are used in various cheeses
Dairy products are extremely versatile and used throughout the kitchen
Nutrition Dairy products are high in vitamins, minerals, and
protein Milk is fortified with vitamins A and D Does contain cholesterol
![Page 4: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/4.jpg)
4
Pasteurization
Liquid milk that comes from cows is called raw milk.
At this point it may contain disease-causing bacteria or other organisms.
In order to make the milk safe for human consumption it is pasteurized. This process rapidly heats and cools the milk. Pasteurized milk has been heated to161° F (72° C) for 15 seconds. This kills the disease causing organisms.
![Page 5: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/5.jpg)
5
Processing Techniques Pasteurization Ultra-pasteurization Ultra-high-temperature pasteurization Homogenization Milk-fat removal
![Page 6: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/6.jpg)
6
Fresh Milk Whole Milk
3.5% fat 8.5% other solids (protein, milk, sugar,
minerals) approximately 88% water
Reduced Fat Milks Skim (nonfat) less than 0.5% fat Low-fat (reduced fat) 0.5 – 2.0% fat Flavored milks have had flavorings
added.
![Page 7: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/7.jpg)
7
Creams Whipping cream - 30-40% fat
Light whipping cream- 30-35% fat Heavy whipping cream - 36 to 40% fat
content Light cream, coffee cream, or table
cream - 18-30 % Fat Half and half - Usually 10-18 % fat,
and too low to be called cream.
![Page 8: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/8.jpg)
8
Fermented Milk and Cream Products
Buttermilk Sour cream Crème Fraîche Yogurt
![Page 9: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/9.jpg)
9
Milk Products with Water Removed
Concentrated Milk Evaporated milk Sweetened condensed milk Non-fat dry milk powder Dried Whole Milk
![Page 10: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/10.jpg)
10
Artificial Dairy Products A wide variety of dairy substitute
products are made from fats and chemicals, which are listed on the label.
These are reduced cost items and have their primary use in institutional food service establishments.
![Page 11: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/11.jpg)
11
Problems in Cooking Milk and Cream Products
Curdling Scorching Forming a skin
![Page 12: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/12.jpg)
12
Butter
Butter - consists of about 80% fat. The remainder is milk solids and water. Salted butter European-style butter Sweet or unsalted butter Clarified butter
![Page 13: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/13.jpg)
13
Margarine
Is not a dairy product Is a substitute for butter in cooking,
baking, and table service Produced from animal fats or vegetable
oils
![Page 14: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/14.jpg)
14
Cheese
Composition Cheese is a food that is made by
separation of the milk solids from the whey by curdling or coagulation.
Ripening – the process that converts curds into cheese. This is brought about by bacteria
![Page 15: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/15.jpg)
15
Unripened Cheeses
Cream cheese Cottage cheese (baker’s or pot
cheese) Neufchâtel Ricotta Mozzarella Mozzarella di Bufala Feta
![Page 16: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/16.jpg)
16
Semisoft Cheeses
Bel Paese Fontina Port Salut Muenster
![Page 17: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/17.jpg)
17
Soft-Ripened Cheeses
Brie Boursin Camembert Liederkrantz Epoisse
![Page 18: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/18.jpg)
18
Hard Cheeses
Cheddar Emmenthaler Gruyère Monterey Jack Provolone Jarlsberg Edam
![Page 19: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/19.jpg)
19
Blue-Veined Cheeses
Roquefort Stilton Gorgonzola Bavarian Blue Cabrales Blue de Bresse Pipo Crem’ Saga
![Page 20: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/20.jpg)
20
Goat Cheeses
Chèvre Montrachet Boucheron
![Page 21: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/21.jpg)
21
Hard Grating Cheeses
Asiago Parmesan Parmigiano-Reggiano Romano
![Page 22: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/22.jpg)
22
Process Cheese
Made by grinding one or more natural cheese, heating and blending with emulsifiers, and pouring into mold to solidify American Cheese Process Cheese Food Process Cheese Spread
Cold-Packed Cheese or Club Cheese
![Page 23: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/23.jpg)
23
The American Cheese Society defines Cheeses
Specialty cheese: a limited production cheese, with particular attention to flavor and texture.
Artisan or artisanal cheese: produced primarily by hand in small batches. These cheeses follow traditional methods of production.
Farmstead cheese: cheese that is made from the producer’s own herd.
![Page 24: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/24.jpg)
24
Storage and Service and Cooking with Cheese
The firmer and more aged, the longer it will keep
Cottage cheese has to be used quickly Soft-cheeses deteriorate rapidly Cheeses should be under constant refrigeration
and wrapped tightly Serve cheese at room temperature Cooking with cheeses:
Cheese adds a special quality to recipes. The most common cheese used in cooking are
cheddar, Swiss-type and Parmesan-type.
![Page 25: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/25.jpg)
25
Coffee
Many restaurant customers judge the restaurant by its coffee.
The importance of coffee cannot be understated. It is the beverage of choice for breakfast, most lunches, and dinners.
What would the ride to work be without our hot cup of coffee?
![Page 26: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/26.jpg)
26
Coffee Varieties, Roasts, and Blends
Coffee beans are berries of a tropical shrub Coffee berries are harvested, fermented and hulled,
yielding a coffee bean. The bean is roasted, and the degree of roasting affects the flavor Medium or city roast Viennese roast French roast Espresso roast
Many coffee connoisseurs feel that finest coffee comes from Columbia.
Excellent coffees come from Brazil, Venezuela, Mexico, and the nations of Africa, the Middle East, and Indonesia
![Page 27: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/27.jpg)
27
Coffee Varieties Instant coffee Decaffeinated coffee Espresso or expresso
Demitasse Cappuccino Latte Macchiato Americano Breve Mocha
Iced coffee
![Page 28: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/28.jpg)
28
Tea
Tea is one of the world’s most popular beverages and consumer widely drunk, even in coffee-drinking countries.
Most of the tea in North America is imported from India and Sri Lanka (Ceylon)
Tea is inexpensive to serve, a real money maker for the food service operation.
It does not require expensive equipmentg to produce a quality product
![Page 29: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/29.jpg)
29
Tea Varieties
Black tea is fermented by allowing the freshly harvested leaves to oxidize in a damp place Black teas are graded by leaf size
Green tea is dried without fermenting Oolong tea is partially fermented to a
greenish-brown color Herbal teas are made with herbs, spices
and dried fruits, but contains no real tea. Chai is a spiced milk and tea blend
![Page 30: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/30.jpg)
30
Packaging and Marketing Forms
Tea is packages in bulk as loose tea or in tea bags.
Teabags are available for single service quantity production.
Instant tea is a soluble extraction from the brewing of strong tea
![Page 31: 1 Chapter 25 Dairy and Beverages. 2 Chapter Objectives 1.Describe the major milk, cream, and butter products. 2.Explain why milk curdles and why it scorches,](https://reader030.vdocuments.us/reader030/viewer/2022033022/56649cf75503460f949c76d8/html5/thumbnails/31.jpg)
31
Clip art images may not be saved or downloaded and are only to be used for viewing purposes.
Copyright ©2007 John Wiley & Sons, Inc.