Dairy cheese
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DAIRY ~ (Cheese). What do I need to know about the nutritional value, classifications & cookery of cheese?. UNIT 4B. UNIT 4B. DAIRY ~ (Cheese). Dairy foods are a processed food group (milk & cheese) that is as nourishing and versatile. Milk & Cheese Test. Test Date: TBA

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DAIRY ~ (Cheese)

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Dairy cheese

DAIRY ~ (Cheese)

What do I need to know about the nutritional

value, classifications & cookery of cheese?

UNIT 4B


Dairy cheese1

UNIT 4B

DAIRY ~ (Cheese)

Dairy foods are a processed food group

(milk & cheese) that is as nourishing and versatile.


Dairy cheese

Milk & Cheese Test

  • Test Date: TBA

  • What to know / what to study:

  • Notes on equivalent measures

  • (you’ll see this again)

  • Milk & Cheese study guides

  • Classifications of cheese

  • Nutritional value of milk/cheese

  • Cookery methods of milk/cheese

  • Forms of milk

  • Fondue notes

  • Milk & cheese vocab terms

  • Notes specific to cooking pudding

  • The discovery of cheese


Vocabulary

UNIT 4B

VOCABULARY

Solid food made from milk

Solid portion of coagulated milk

  • Cheese

  • Curd

  • Whey

  • Coloring

  • Starter

  • Rennet

  • Cured

  • Processed Cheese

Liquid part of coagulated milk

Dyes used to keep cheese uniform in appearance

despite factors that naturally cause cheese to vary in color.

A cultured bacteria used in cheese making

An enzyme usually used in cheese production

Aged cheese that lasts relatively longer

than uncured cheese. Firm/Hard cheese

Made from natural cheese with added moisture to improve texture & quality


Dairy cheese notes

DAIRY ~ (Cheese) NOTES

Cheese making is an ancient method of preserving milk.

Legend:

An Arab stored milk in a container made from a calf’s stomach. When he stopped to drink, he noticed only a small amount of watery substance ran from the bag.

Version 1: - he ripped the bag open and tasted the solidified mass. It had a mild, sweet flavor. He ate it immediately.

Version 2: - He hung the bag in a convenient place and continued on his journey. Weeks later on his return trip, he tasted the firm curd.

Milk formed a curd because the lactic-acid-producing bacteria increased the acidity and the enzyme rennin in the calf’s stomach helped in its coagulation.

Rennin coagulated milk at 99 degrees.

  • Cheese making:

  • Warm milk slightly

  • Add starter (lactic-acid producing bacteria)

  • Add rennin

  • Casein coagulates, curd forms

  • Curd cut to separate from whey

  • Uncured cheese

  • Stored in refrigerator

  • Does not keep well

    • Cottage cheese

    • Cream cheese

  • Cured cheese

  • Prepared from pasteurized milk

  • Yellow color is added

  • Heated to a higher temperature than uncured cheese

  • Ripened at correct humidity and temperature for the type of cheese being made


Cheese classifications

Cheese Classifications

  • With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging, and texture are some of the various classification strategies that have been used. Although most experts agree that none of these classifications are completely adequate, so far no one has been able to come up with one that really covers all the variables. Even when two experts agree on which method to use, they do not necessarily agree on which cheeses fall into which categories.


Dairy cheese

Cheese Classifications

http://chefsblade.monster.com/training/articles/980-how-to-classify-cheese?page=2


Dairy cheese notes1

DAIRY ~ (Cheese) NOTES

In the United States, cheddar is the most popular cured cheese.

Cheddar is mild at first, then it ripens to a stronger flavor. Cheddar cheese is named from a village in England where it was first made.

Low temperatures, long ripening = superior cheese

Colby cheese resembles cheddar but is softer – not cured as long.

Edam cheese is also similar to cheddar, but is reduced to 2.5% fat. You will recognize this cheese easily as it is covered with red paraffin.

Swiss cheese has holes in it due to the gas given off by bacteria in the cheese.

Processed cheeses are natural cheeses that are ground, mixed, heated, and emulsified.

  • Cheese is graded on:

  • Flavor

  • Body

  • texture

Cheese grades are: AA, A, B, C, and D

Due to the high protein and fat in cheese, it can be used in place of meat.

Cheese is relative low in cost… with exceptions!

Because cheese is high protein food, it must be cooked at low temperature.


Dairy cheese

VERY HARD: (extremely hard, crumbles apart when you try to grate it)

Sharp Parmesan, romano, asiago

HARD: (cheese that can be grated) Gruyere, swiss, cheddar, provolone

SEMI SOFT: (too soft to easily grate, too firm to scoop in spoon)

American, feta, bleu, mozzarella, montery jack, muenster

SOFT:(easy to scoop in spoon, easy to spread)

Cream cheese, cottage cheese, ricotta cheese, neufchatel

PROCESSED: Velveeta, cheese whiz

  • The most popular cheese in the U.S. is __________.

  • ________ cheese has the large holes in it which are actually gas bubbles produced by bacteria.

  • _______ cheese is made by piercing the cheese with small needle holes that allow the air to go through and encourage the growth of mold.

  • Most soft cheese should be served at what temperature?

  • ____________ cheese is a blend of natural cheeses with added moisture to produce a cheese uniform in texture, quality, and excellent cooking properties.

  • Cheese is packages and priced by the ________.

  • When cooking with cheese, it is important to use _____heat.

  • The ________in cheese is toughened when it is overcooked.

  • A ________is used to help start the milk on its way to developing flavor characteristics.

cheddar

Swiss

Blue

cold

Processed

pound

low

protein

starter


Dairy cheese study guide

DAIRY ~ (Cheese) STUDY GUIDE

cheese

Discovered on accident by a wandering tribesman who stored milk in calf’s stomach

1. What is the oldest of all food manufactured by man?

By whom was it discovered?

2. What nutrients are abundantly found in cheese?

3. In America and throughout most of the world, cheese is made largely from ______ milk.

4. ½ c. cottage cheese = _____ c. milk

1” cube of cheddar cheese = ___ c. milk

5. What should be done with cheese that is beginning to mold?

6. How should cheese be wrapped and stored?

7. Cheese that had been _______ is best used in cooking as the texture is somewhat changed.

8. How should you go about defrosting cheese?

9. Cured cheese is best served at ______ temperature.

protein

phosphorus

  • D.

  • E.

  • F.

vitamin A

vitamin B

fat

calcium

Cow’s

1

1

Trim away mold – does not harm remaining cheese

airtight wrapper in refrigerator

frozen

thaw slowly in the refrigerator

room


Dairy cheese study guide1

DAIRY ~ (Cheese) STUDY GUIDE

  • 10. Cheeses such as cream cheese and cottage cheese are best when they are served at _______ temperature.

  • 11. Cheese is a highly concentrated protein food which can often be substituted for a _____ serving.

  • 12. T or F Aerosol cans and squeeze packs of cheese should be stored in the refrigerator.

  • Cheese is a member of the ____ group. Teenagers should have _____ servings per day.

  • Cheese Terms to Know:

  • Cheese18. Starter

  • Curd19. Cured

  • Whey20. Rennet

  • Coloring

chilled

meat

dairy

2 - 3


Pasteurized process cheeses

Pasteurized Process Cheeses

Does the aerosol can require refrigeration after it is opened????

Process cheese is good up to 3-4 weeks in refrigerator, 6-8 months in freezer

Refrigerate slices of (opened) process cheese and cheese food.

Refrigerate loaves and jars after opened.

Most squeeze packages and aerosol cans don't need refrigeration,

but check label.


Study guide for fondue cooking

STUDY GUIDE FOR FONDUE COOKING

fondre

bread

cheese

  • The word fondue is derived from the French word _______ which means “to melt.”

  • Fondue is a tasty combination of _________ & __________.

  • The idea for fondue originated in what country?

  • What are two basic fondues besides cheese?

    A.B.

  • Three types of fondue pots are:

    A.B.C.

  • What should you do if a flare-up develops when using the fondue pot?

  • When planning to serve fondue, supply one pot for every ______ people so a crowded situation doesn’t occur.

  • List the two principles of cheese cookery.

    A.B.

  • High heat or overcooking toughens the __________.

  • _____ oz. = 1 c. cheese shredded.

Switzerland

dessert

oils

candle

sterno

electric

handful of baking soda at base of flame / put lid over flame

4 - 6

low heat

avoid overcooking

protein

4


Bell ringer

Bell Ringer

  • In detailed complete sentences, describe the discovery of cheese. The more thorough you are, the more prepared you will be for Monday’s test.

    (Your sentences should explain the who, the what, the how!!!)


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