Transcript Foams, Gelatin, Fats and Emulsions FST 109 Kitchen

CHRM 1030
Culinary Foundations
Dairy
Culinary Foundations
Session Eight: Dairy
Terminology
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Homogenized
skim milk
non-fat milk
Whipping cream
light cream
half and half
Crème fraiche
sour cream
buttermilk
Yogurt
evaporated milk
Culinary Foundations
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condensed milk
Dry milk
ripened cheese
cheddaring
Triple crème cheese
chèvre
Blue veined cheese
Processed cheese
cheese food
cheese product
Session Eight: Dairy
What are Dairy Products
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products from the milk of cows, goats, sheep
and buffaloes.
consist of liquid, semi-liquid and solid products,
such as milk, cream, cultured products, butter
and cheeses.
sold as fresh, frozen, canned, sterile packed,
and dried.
Milk is considered one of the most nutritious
foods available, providing proteins, vitamins and
minerals, particularly calcium.
Culinary Foundations
Session Eight: Dairy
Milk
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Liquid dairy product
contains 3-½ % fat, 8 ½ % nonfat milk
solids
88% water
straight from the cow
Culinary Foundations
Session Eight: Dairy
Forms of Milk
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UHT – Ultra High
Temperature
Pasteurized/Ultra
Pasteurized
Raw Milk
Homogenized
Skim/Nonfat
Culinary Foundations
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Lowfat
Fortified Nonfat
Flavored
Acidophilus
Canned Milk
Dry Milk
Session Eight: Dairy
Forms of Milk Available
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UHT
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Ultra high pasteurization at 280ºF to 300ºF for
2 to 4 seconds, packed in sterile containers
aseptically sealed. Available in Europe. Seen in
the U.S. occasionally.
Pasteurized milk/Ultra Pasteurized milk
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Heated to 161ºF for pasteurized and 275ºF for
ultra pasteurized, for 15 seconds, kill bacteria
and disease producing pathogens then cooled.
Most dairy products are pasteurized in the
United States. Some flavor damage.
Culinary Foundations
Session Eight: Dairy
Types of Milk
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Raw milk
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Non-pasteurized product. Illegal to sell unless
State Certified. Wonderful taste and
consistency.
Homogenized milk
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Milk that has been forced through tiny holes
to break up fat into particles so small that
they stay distributed.
Culinary Foundations
Session Eight: Dairy
Types of Milk
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Skim or Non-fat milk
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Low-fat milk
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.5 or less % fat..milk that has most or all fat
removed.
fat content of .5% to 3% fat content is usually
indicated.
Fortified non-fat milk
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substances added such as vitamin d and a, and extra
non-fat milk solids
Culinary Foundations
Session Eight: Dairy
Types of Milk
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Flavored milk
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milk with added flavors such as chocolate and
fruit
Acidophilus milk
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milk with added lactobacillus and acidophilus
for promotion of healthy flora and fauna in
the intestinal tract. Makes milk palatable for
most lactose intolerant folks.
Culinary Foundations
Session Eight: Dairy
Types of Milk
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Canned milk products
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Evaporated milk and condensed sweetened milk – 60
% of the water is removed by heat which leaves the
milk with a cooked taste. Condensed sweetened has
added 45% sugar.
Dry milk products
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Dry milk, non-fat dry milk are freeze dried and
sprayed or heat sprayed to remove all of the water.
Convenient for cooking and baking and storing.
Culinary Foundations
Session Eight: Dairy
Cream
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A rich liquid milk product containing at least
18% fat
slightly yellow color
more viscous than milk
must be pasteurized and may be homogenized
gives flavor and body to sauces and soups
used in creamy desserts
either in liquid form or whipped
whipping cream contains at least 30% milk fat
Culinary Foundations
Session Eight: Dairy
Forms of Cream
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Half and Half
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Light or table cream
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30% to 36%
Heavy whipping cream
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18 to 30%milkfat
Light whipping cream
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10 to 18% milkfat too low to be technically called
cream
36% milk fat unfortunately contains stabilizing gums
and other additives.
Manufacturing cream
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38-42% milk fat
Culinary Foundations
Session Eight: Dairy
Cultured Dairy Products
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Yogurt
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Milk cultured with special bacteria that causes
the milk to thicken to a custard like
consistency. Usually has additional non-fat
milk solids.
Buttermilk
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fresh liquid milk usually skim milk which has
been cultured. Originally a by product from
butter churning. Real buttermilk is delicious.
Culinary Foundations
Session Eight: Dairy
Types of Cultures
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Sour Cream/Sour Milk
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Kefir
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cream cultured or milk cultured with lactic acid and
bacteria which makes it thick and tangy.
A more liquid form of yogurt that is usually flavored
and served as a beverage. Very popular in the Middle
East and in Russia
Crème Frâiche
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Slightly aged cultured heavy cream used for sauce
making.
Culinary Foundations
Session Eight: Dairy
BUTTER
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Butter is agitating or churning cream produces
the fatty substance found in milk and it
Butter consists of approximately 80 % milk fat,
not more than 16% water, and 2 to 4% milk
solids
It may contain a natural based coloring agent
annatto, derived from the seed of the achiote
plant.
It may also contain a small amount of salt. It is
graded according to U.S.D.A. standards for flavor,
body, color and salt content, although grading is
not mandatory
Culinary Foundations
Session Eight: Dairy
BUTTER
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Grades are AA, A, B, and C. Butter is marketed
as sweet or unsalted, and lightly salted
Sweet butter has a fresher sweeter taste. Butter
is firm when refrigerated, and becomes liquid at
98 degrees F and reaches the smoking point at
260 degrees F. Butter is preferred for cooking fat
because of its flavor. It has no equal in sauce
making, and is often used as a sauce itself
Culinary Foundations
Session Eight: Dairy
Types of Butter
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Sweet Butter
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Lightly Salted Butter
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butter that has had a small amount of salt added to
flavor and preserve.
Clarified Butter
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unsalted butter fresher and more perishable with fresh
sweet taste.
butter that has been heated, then solids and whey
removed leaving just the butter (milk ) fat.
Whipped Butter
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butter that has been whipped and contains up to
50% air than regular butter.
Culinary Foundations
Session Eight: Dairy
BUTTER SUBSTITUTES:
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A French chemist invented margarine in the late
1800's upon a requestfrom Napoleon III who
wanted a low-cost fat. Originally, it was
produced from
animal fat-tallow. Today it is
made from vegetable fats, mainly soy oil, milk
solids, salt, air and water. It contains
approximately 80 % fat, like butter, and
the
remaining ingredients are used for flavor, and
color.
Culinary Foundations
Session Eight: Dairy
BUTTER SUBSTITUTES:
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Light Butter
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usually 50% butter, and the remaining
ingredients are water, emulsifying agents,
flavoring agents and coloring.
Light or Non-Fat Margarine
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usually contains small amounts of vegetable
fats, water, emulsifying agents, flavorings,
color, and a thickening agent such as gelatin or
starch. These are used only as a spread, and
cannot be used to cook with.
Culinary Foundations
Session Eight: Dairy
CHEESE
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Cheese is a food produced by separating milk
solids from whey by curdling or coagulation. It
takes 10 - 12 pounds of milk to produce one
pound of cheese. Curdling is brought about by
introducing selected bacteria or an enzyme
called rennet, or by some acid. Heat can also be
used, and the curds are then separated from the
whey by draining. The resultant curds are then
processed, and cured or aged in thousands of
different ways thus giving us the myriad of
cheeses from around the world.
Culinary Foundations
Session Eight: Dairy
CHEESE
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The major components of cheese are water, fat,
and protein. Water contained in cheese ranges
from 80 % in cottage cheese to about 30 % for
a very hard, aged grating cheese such as
parmesan. The fat content of cheese, when it is
listed generally refers to the percentage of solids
if all of the moisture was removed.
Of the thousands of cheeses, only a few
hundred find their way into a commercial
kitchen.
Culinary Foundations
Session Eight: Dairy
STORAGE OF DAIRY
PRODUCTS
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Because dairy is such a perishable product, HACCP
standards should always be practiced.
Milk should be stored in the refrigerator at or below 40
degrees F. Its shelf life is reduced by half for every fivedegree rise in temperature above 40 degrees. Cream
should be kept at or below 40 degrees. All liquid dairy at
or below 40 degrees. Frozen dairy products should be
kept at or below 0 degrees. Butter should be kept at or
below 35 degrees, and cheese should be kept at or
below 40 degrees. For service of cheese, most cheese
benefits from removing from refrigeration a half hour to
an hour before service to fully develop the flavors.
Culinary Foundations
Session Eight: Dairy
COOKING PRINCIPLES FOR
MILK AND CHEESE
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Tips to avoid faults:
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Skinning: Cover or coat with layer of melted fat.
Scorching: Do not heat too high or too fast or in a thin
pan
Curdling: Reduce temperature and cooking time, use
starch to stabilize when appropriate.
Graininess: Reduce temperature; utilize the correct type
of cheese for the dish.
Stringiness: Reduce temperature and time of cooking.
Shave cheese into smaller shreds and melt off of direct
heat.
Culinary Foundations
Session Eight: Dairy
Lab briefing:
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Everyone makes:
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Exercise One and Exercise Two
Group
Group
Group
Group
Group
Group
I – Demo One and Recipe
II – Demo Two and Recipe
III – Demo Three and Recipe
IV – Demo Four and Recipe
V – Two Recipes
VI – Two Recipes
Culinary Foundations
Session Eight: Dairy
Homework Eight
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Read Egg Chapter
Prepare a ONE PAGE ingredient handout
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Choose a cheese variety that you would like
to research
Copies for everyone
Three-hole punched
Can be front and back
Must include graphics
Culinary Foundations
Session Eight: Dairy