tailieunhanh - Lecture Professional cooking (7/E): Chapter 25 (part 1) - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Dairy Products Categories and Definitions Milk is used as a beverage and also in cooking. Similarly, other milk products, including cream, butter, and cheese, are eaten as purchased and also used in cooking. Milk and Cream Dairy Products Pasteurization Pasteurized milk has been heated to 161°F (72°C) and held at this temperature for 15 seconds. This is the temperature at which disease-causing organisms are destroyed. Once heated, the pasteurized milk it is then quickly chilled. By law, all Grade A liquid milk and cream must be pasteurized. Milk and Cream Dairy Products Fresh Milk Products Whole milk Contains about percent fat (known as milk fat or butterfat), percent nonfat milk solids, and 88 percent water. Skim or nonfat milk Has had most or all of the fat removed. Its fat content is percent or less. Milk and Cream Dairy Products Fresh Milk Products | Chapter 25 Dairy and Beverages Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Dairy Products Categories and Definitions Milk is used as a beverage and also in cooking. Similarly, other milk products, including cream, butter, and cheese, are eaten as purchased and also used in cooking. Milk and Cream Dairy Products Pasteurization Pasteurized milk has been heated to 161°F (72°C) and held at this temperature for 15 seconds. This is the temperature at which disease-causing organisms are destroyed. Once heated, the pasteurized milk it is then quickly chilled. By law, all Grade A liquid milk and cream must be pasteurized. Milk and Cream Dairy Products Fresh Milk Products Whole milk Contains about percent fat (known as milk fat or butterfat), percent nonfat milk solids, and 88 percent water. Skim or nonfat milk Has had most or all of the fat removed. Its fat content is percent or less. Milk and Cream Dairy Products Fresh Milk Products Low-fat milk Has a fat content of to 2 percent. Its fat content is usually indicated as 1 or 2 percent. Fortified nonfat or low-fat milk Has had substances added to increase its nutritional value, usually vitamins A and D and extra nonfat milk solids. Milk and Cream Dairy Products Fresh Milk Products Flavored milks, such as chocolate milk, have flavoring ingredients added. Homogenized milk has been processed so the cream does not separate. This is done by forcing the milk through very tiny holes, which breaks the fat into tiny particles that stay distributed in the milk. Nearly all liquid milk on the market has been homogenized. Milk and Cream Dairy Products Fresh Cream Products Whipping cream Has a fat content of 30 to 40 percent. Light whipping cream (30 to 35 percent). Heavy whipping cream (36 to 40 percent). Milk and Cream Dairy Products Fresh Cream Products Light cream Also called table cream or coffee cream. Contains 18 to 30 percent fat. Half-and-half

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Dairy products
• Fresh milk
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen