tailieunhanh - Lecture Professional cooking (6/e): Chapter 25 - Wayne Gisslen

Chapter 25 - Dairy and beverages. This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type. | Chapter 25 Dairy and Beverages Chapter Objectives 1. 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. 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 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 | Chapter 25 Dairy and Beverages Chapter Objectives 1. 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. 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 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. Processing Techniques Pasteurization Ultra-pasteurization Ultra-high-temperature pasteurization Homogenization Milk-fat removal Fresh Milk Whole Milk fat other solids (protein, milk, sugar, minerals) approximately 88% water Reduced Fat Milks Skim (nonfat) less than fat Low-fat (reduced fat) – fat Flavored milks have had flavorings added. 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. Fermented Milk and Cream Products Buttermilk Sour cream Crème Fraîche Yogurt Milk Products with Water Removed Concentrated Milk Evaporated milk Sweetened condensed milk Non-fat dry milk .