Culinary Arts I

1. Culinary Arts I

2. Dairy Products! • What are some main nutrients in dairy products? • Protein, vitamins A, B’s, and D • Pasteurized – heat treated to kill enzymes and any harmful bacteria • Keeps improving the quality of milk but doesn’t change the flavor or nutritional value • It is isn’t pasteurized it is called raw milk • Homogenized – Process that breaks down fat and distributes it in milk, evenly and permanently. • The Difference

3. Kinds of Milk • 1. Whole milk • 2. Reduced fat milk – 2% • 3. Low-fat milk – 1% • 4. Nonfat – Contains less than ½% of fat (skim) • 5. Buttermilk – tangy flavor and smooth, thick texture. • 6. Nonfat dry milk – powder form, cheaper than regular milk • The Difference

4. Kinds of Milk • 9. Evaporated – canned, whole or nonfat milk, used a cream substitute in beverages • 10. Sweetened condensed milk – concentrated with sweetner added, more for candy and desserts • 11. Lactose free/reduced lactose – treated to break down lactose for those who cannot digest it • 12. Acidophilus – bacteria added to help aid digestion • 13. Calcium enriched – contains 500mg in one serving, where regular milk has 300mg

5. Other Forms • Cream – fatty part of whole milk • Many beverages, cereals, casseroles, soups, sauces, and ice cream contain cream • Federal standards set minimum milk fat for each of these creams: • 1. Half and half – 10.5 to 18% fat • 2. Light, coffee, or table cream – 18 to 30% fat • 3. Light whipping cream – 30 to 36% fat • 4. Heavy whipping cream – over 36% fat • 5. Sour cream – 18% fat • Butter – unsalted (sweet), margarine, whipped, etc. • Yogurt – adding special harmless bacteria

6. Say “Cheese!”  • Cheese is a concentrated form • When an enzyme is added to milk, the milk thickens and separates into solid clusters called curds, and thin, bluish liquid called whey. • Fresh cheese – has not ripened or aged • 1. Cottage cheese • 2. Farmer’s cheese – like cottage cheese, but drier and shaped in a loaf • 3. Cream cheese – smooth, creamy, and spreadable cheese • 4. Ricotta – small curd, like cottage cheese, sweet flavor

7. Say “Cheese!”  • Ripened cheese – also called “aged” and is made by adding ripening agents, such as bacteria, mold, yeast, or a combination to the curds. • Cheese is then aged • Mild cheeses – 2 weeks • Parmesan – 2 years • Ripened can be store much longer than fresh cheese • There are several ripened cheeses…we will do a sensory evaluation with them tomorrow! • They are group in the following textures: • 1. Firm • 2. Semisoft • 3. Soft • 4. Blue-veined

8. Cheese Making • Step 1: Receive and process milk. • Step 2: Add starter, color, and rennin. Referred to as the “ripening” period. • Step 3: Cutting and cooking the curd. • Step 4: Draining the whey. • Step 5: Salting the curd. • Step 6: Pressing and curing the cheese. • How Mozzarella Is Made

9. Cooking with Milk • Scorching – if milk overheats • Curdling – when you add milk to hot foods, such as gravy or acidic foods, such as tomato soup • Tempering – to prevent curdling, brings one food to the right temperature or consistency before mixing it completely with another. How it's done • Scalded milk – heat milk to just below boiling point (like simmering) How it's done

10. What are the 9 Cheese Families? • 1. Cheddar • 2. Dutch • 3. Surface Ripened • 4. Parmesan • 5. Whey • 6. Swiss • 7. Provolone • 8. Blue-Veined • 9. Fresh Unripened

11. Dairy Alternatives • Is margarine dairy free?? • Avocado vs butter • Olive oil vs butter • Almond milk, coconut milk, soy milk vs cow milk • Sorbet vs Sherbert • Tofu vs Feta Cheese