Documente Academic
Documente Profesional
Documente Cultură
Topic’s Name
Highly perishable
Kinds of Milk
Pasteurized
Sterilized
Condensed
Powered
Evaporated
Kinds of Milk
Storage
Keep all yogurts under refrigeration and
check the date stamp has not expired.
CHEESE
Types of Cheeses
Hard cheese
Semi- hard cheese
Soft or cream cheese
Blue- vein cheese
CHEESE
Varieties of Cheese
UNRIPENED sold immediately, not allowed to age
Ex. Cottage cheese, cream cheese, ricotta cheese
Better for cooking because they’re more bendable
RIPENED curds are packaged and aged (sometimes for years)
Ex. Cheddar, Muenster, Provolone, Swiss…
The softer the cheese, the better it is for you… while all cheeses
have saturated fats, harder cheeses have higher levels
PROCESSED chemically made or altered
Ex. Velveeta, cheese sauces, imitation cheese
These tend to create really smooth, creamy cheeses & cheese
sauces
COOKING
Overcooking causes cheese to become tough and rubbery
Catering uses of Milk and Cream.
Uses of Milk
To serve as a refreshing drink either hot or chilled.
To serve with non- alcoholic beverages e.g. tea, coffee.
For adding to soups to enrich and given a smooth texture.
Dried milk maybe used as an alternative for fresh milk.
Omelettes 1.Rolled
2.Folded