Transcript DAIRY ~ (Cheese)

DAIRY ~ (Cheese)
What do I need to know
about the nutritional
value, classifications &
cookery of cheese?
UNIT
4B
DAIRY ~ (Cheese)
UNIT
4B
Dairy foods are a
processed food group
(milk & cheese) that is as
nourishing and versatile.
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
• Cheese Solid food made from milk
• Curd Solid portion of coagulated milk
• Whey Liquid part of coagulated milk
• Coloring Dyes used to keep cheese uniform in appearance
despite factors that naturally cause cheese to vary in color.
• Starter
A cultured bacteria used in cheese making
• Rennet
• Cured
An enzyme usually used in cheese production
Aged cheese that lasts relatively longer
than uncured cheese. Firm/Hard cheese
• Processed Cheese Made from natural cheese
with added moisture to improve texture & quality
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:
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Warm milk slightly
Add starter (lactic-acid producing
bacteria)
Add rennin
Casein coagulates, curd forms
Curd cut to separate from whey
Uncured cheese
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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
Stored in refrigerator
Does not keep well
•
Cottage cheese
•
Cream cheese
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.
Cheese Classifications
http://chefsblade.monster.com/trainin
g/articles/980-how-to-classifycheese?page=2
DAIRY ~ (Cheese) NOTES
Low temperatures, long ripening = superior cheese
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.
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:
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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.
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
2. The most popular cheese in the U.S. is __________.
cheddar
Swiss cheese has the large holes in it which are actually gas bubbles produced
3. ________
by bacteria.
Blue cheese is made by piercing the cheese with small needle holes that allow
4. _______
the air to go through and encourage the growth of mold.
5. Most soft cheese should be served at what temperature? cold
6. ____________
Processed cheese is a blend of natural cheeses with added moisture to
produce a cheese uniform in texture, quality, and excellent cooking properties.
7. Cheese is packages and priced by the ________.
pound
low
8. When cooking with cheese, it is important to use _____heat.
protein cheese is toughened when it is overcooked.
9. The ________in
10. A ________is
starter used to help start the milk on its way to developing flavor
characteristics.
DAIRY ~ (Cheese)
STUDY GUIDE
1. What is the oldest of all food manufactured by man? cheese
By whom was it discovered? Discovered on accident by a wandering
tribesman who stored milk in calf’s stomach
2. What nutrients are abundantly found in cheese?
A. protein
D. phosphorus
B. vitamin A
C. calcium
E. vitamin B
F. fat
3. In America and throughout most of the world, cheese is made
Cow’s milk.
largely from ______
4. ½ c. cottage cheese = _____
1 c. milk
1 c. milk
1” cube of cheddar cheese = ___
5. What should be done with cheese that is beginning to mold?
Trim away mold – does not harm remaining cheese
6. How should cheese be wrapped and stored? airtight wrapper in refrigerator
7. Cheese that had been _______
frozen is best used in cooking as the texture is
somewhat changed.
8. How should you go about defrosting cheese? thaw slowly in the refrigerator
9. Cured cheese is best served at ______
room temperature.
DAIRY ~ (Cheese)
STUDY GUIDE
10. Cheeses such as cream cheese and cottage cheese are best when they are
chilled temperature.
served at _______
11. Cheese is a highly concentrated protein food which can often be substituted
meat serving.
for a _____
12. T or F Aerosol cans and squeeze packs of cheese should be stored in the
refrigerator.
dairy group.
13. Cheese is a member of the ____
Teenagers should have _____
2 - 3 servings per day.
Cheese Terms to Know:
14. Cheese
18. Starter
15. Curd
19. Cured
16. Whey
20. Rennet
17. Coloring
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
1.
2.
3.
4.
fondre which means
The word fondue is derived from the French word _______
“to melt.”
bread & __________.
cheese
Fondue is a tasty combination of _________
The idea for fondue originated in what country? Switzerland
What are two basic fondues besides cheese?
A.
5.
B. oils
Three types of fondue pots are:
A.
6.
dessert
electric
B.
candle
C.
sterno
What should you do if a flare-up develops when using the fondue pot?
7.
handful of baking soda at base of flame / put lid over flame
When planning to serve fondue, supply one pot for every ______
4 - 6 people
8.
so a crowded situation doesn’t occur.
List the two principles of cheese cookery.
A. low heat
B. avoid overcooking
protein
9. High heat or overcooking toughens the __________.
4 oz. = 1 c. cheese shredded.
10. _____
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!!!)