Ẩm thực - Chapter 25: Dairy and beverages

Chapter 25Dairy and Beverages1Chapter Objectives1. 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.2Dairy ProductsThe most common is cow’s milk and foods produced from cow’s milk, such as butter, yogurt, sour cream, and cheeseMilk from other animals such as goats, sheep, and buffaloes are used in various cheesesDairy products are extremely versatile and used throughout the kitchenNutritionDairy products are high in vitamins, minerals, and proteinMilk is fortified with vitamins A and DDoes contain cholesterol3PasteurizationLiquid 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. 4Processing TechniquesPasteurizationUltra-pasteurizationUltra-high-temperature pasteurizationHomogenizationMilk-fat removal5Fresh MilkWhole Milk3.5% fat8.5% other solids (protein, milk, sugar, minerals)approximately 88% waterReduced Fat MilksSkim (nonfat) less than 0.5% fatLow-fat (reduced fat) 0.5 – 2.0% fatFlavored milks have had flavorings added.6CreamsWhipping cream - 30-40% fat Light whipping cream- 30-35% fat Heavy whipping cream - 36 to 40% fat contentLight cream, coffee cream, or table cream - 18-30 % FatHalf and half - Usually 10-18 % fat, and too low to be called cream.7Fermented Milk and Cream ProductsButtermilkSour creamCrème FraîcheYogurt8Milk Products with Water RemovedConcentrated MilkEvaporated milkSweetened condensed milkNon-fat dry milk powderDried Whole Milk 9Artificial Dairy ProductsA wide variety of dairy substitute products are made from fats and chemicals, which are listed on the label.These are reduced cost items and have their primary use in institutional food service establishments.10Problems in Cooking Milk and Cream ProductsCurdlingScorchingForming a skin11ButterButter - consists of about 80% fat. The remainder is milk solids and water.Salted butterEuropean-style butterSweet or unsalted butterClarified butter12MargarineIs not a dairy product Is a substitute for butter in cooking, baking, and table serviceProduced from animal fats or vegetable oils13CheeseCompositionCheese is a food that is made by separation of the milk solids from the whey by curdling or coagulation.Ripening – the process that converts curds into cheese. This is brought about by bacteria14Unripened CheesesCream cheeseCottage cheese (baker’s or pot cheese)NeufchâtelRicottaMozzarellaMozzarella di BufalaFeta15Semisoft CheesesBel PaeseFontinaPort SalutMuenster16Soft-Ripened CheesesBrieBoursinCamembertLiederkrantzEpoisse17Hard CheesesCheddarEmmenthalerGruyèreMonterey JackProvoloneJarlsbergEdam18Blue-Veined CheesesRoquefortStiltonGorgonzolaBavarian BlueCabralesBlue de BressePipo Crem’Saga19Goat CheesesChèvreMontrachetBoucheron20Hard Grating CheesesAsiagoParmesanParmigiano-ReggianoRomano21Process CheeseMade by grinding one or more natural cheese, heating and blending with emulsifiers, and pouring into mold to solidifyAmerican CheeseProcess Cheese FoodProcess Cheese SpreadCold-Packed Cheese or Club Cheese22The American Cheese Society defines CheesesSpecialty cheese: a limited production cheese, with particular attention to flavor and texture.Artisan or artisanal cheese: produced primarily by hand in small batches. These cheeses follow traditional methods of production.Farmstead cheese: cheese that is made from the producer’s own herd.23Storage and Service and Cooking with CheeseThe firmer and more aged, the longer it will keepCottage cheese has to be used quicklySoft-cheeses deteriorate rapidlyCheeses should be under constant refrigeration and wrapped tightlyServe cheese at room temperatureCooking with cheeses: Cheese adds a special quality to recipes.The most common cheese used in cooking are cheddar, Swiss-type and Parmesan-type.24CoffeeMany restaurant customers judge the restaurant by its coffee.The importance of coffee cannot be understated. It is the beverage of choice for breakfast, most lunches, and dinners.What would the ride to work be without our hot cup of coffee?25Coffee Varieties, Roasts, and BlendsCoffee beans are berries of a tropical shrubCoffee berries are harvested, fermented and hulled, yielding a coffee bean. The bean is roasted, and the degree of roasting affects the flavorMedium or city roastViennese roastFrench roastEspresso roastMany coffee connoisseurs feel that finest coffee comes from Columbia.Excellent coffees come from Brazil, Venezuela, Mexico, and the nations of Africa, the Middle East, and Indonesia26Coffee VarietiesInstant coffeeDecaffeinated coffeeEspresso or expressoDemitasseCappuccinoLatteMacchiatoAmericanoBreveMochaIced coffee27TeaTea is one of the world’s most popular beverages and consumer widely drunk, even in coffee-drinking countries.Most of the tea in North America is imported from India and Sri Lanka (Ceylon)Tea is inexpensive to serve, a real money maker for the food service operation.It does not require expensive equipmentg to produce a quality product28Tea VarietiesBlack tea is fermented by allowing the freshly harvested leaves to oxidize in a damp placeBlack teas are graded by leaf sizeGreen tea is dried without fermentingOolong tea is partially fermented to a greenish-brown colorHerbal teas are made with herbs, spices and dried fruits, but contains no real tea.Chai is a spiced milk and tea blend29Packaging and Marketing FormsTea is packages in bulk as loose tea or in tea bags.Teabags are available for single service quantity production.Instant tea is a soluble extraction from the brewing of strong tea30Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.31