1. Chapter 25
Dairy and Beverages

2. Chapter Objectives
1. 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.

3. Dairy Products
The most common is cow’s milk and foods produced from cow’s milk, such as butter, yogurt, sour cream, and cheese
Milk from other animals such as goats, sheep, and buffaloes are used in various cheeses
Dairy products are extremely versatile and used throughout the kitchen
Nutrition
Dairy products are high in vitamins, minerals, and protein
Milk is fortified with vitamins A and D
Does contain cholesterol

4. Pasteurization Liquid 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.

5. Processing Techniques
Pasteurization
Ultra-pasteurization
Ultra-high-temperature pasteurization
Homogenization
Milk-fat removal

6. Fresh Milk Whole Milk Reduced Fat Milks 3.5% fat
8.5% other solids (protein, milk, sugar, minerals)
approximately 88% water
Reduced Fat Milks
Skim (nonfat) less than 0.5% fat
Low-fat (reduced fat) 0.5 – 2.0% fat
Flavored milks have had flavorings added.

7. Creams Whipping cream - 30-40% fat
Light whipping cream % fat
Heavy whipping cream - 36 to 40% fat content
Light cream, coffee cream, or table cream % Fat
Half and half - Usually % fat, and too low to be called cream.

8. Fermented Milk and Cream Products
Buttermilk
Sour cream
Crème Fraîche
Yogurt

9. Milk Products with Water Removed
Concentrated Milk
Evaporated milk
Sweetened condensed milk
Non-fat dry milk powder
Dried Whole Milk

10. Artificial Dairy Products
A 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.

11. Problems in Cooking Milk and Cream Products
Curdling
Scorching
Forming a skin

12. Butter
Butter - consists of about 80% fat. The remainder is milk solids and water.
Salted butter
European-style butter
Sweet or unsalted butter
Clarified butter

13. Margarine Is not a dairy product
Is a substitute for butter in cooking, baking, and table service
Produced from animal fats or vegetable oils

14. Cheese
Composition
Cheese 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 bacteria

15. Unripened Cheeses Cream cheese Cottage cheese (baker’s or pot cheese)
Neufchâtel
Ricotta
Mozzarella
Mozzarella di Bufala
Feta

16. Semisoft Cheeses
Bel Paese
Fontina
Port Salut
Muenster

17. Soft-Ripened Cheeses
Brie
Boursin
Camembert
Liederkrantz
Epoisse

18. Hard Cheeses Cheddar Emmenthaler Gruyère Monterey Jack Provolone
Jarlsberg
Edam

19. Blue-Veined Cheeses Roquefort Stilton Gorgonzola Bavarian Blue
Cabrales
Blue de Bresse
Pipo Crem’
Saga

20. Goat Cheeses
Chèvre
Montrachet
Boucheron

21. Hard Grating Cheeses
Asiago
Parmesan
Parmigiano-Reggiano
Romano

22. Process Cheese
Made by grinding one or more natural cheese, heating and blending with emulsifiers, and pouring into mold to solidify
American Cheese
Process Cheese Food
Process Cheese Spread
Cold-Packed Cheese or Club Cheese

23. The American Cheese Society defines Cheeses
Specialty 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.

24. Storage and Service and Cooking with Cheese
The firmer and more aged, the longer it will keep
Cottage cheese has to be used quickly
Soft-cheeses deteriorate rapidly
Cheeses should be under constant refrigeration and wrapped tightly
Serve cheese at room temperature
Cooking with cheeses:
Cheese adds a special quality to recipes.
The most common cheese used in cooking are cheddar, Swiss-type and Parmesan-type.

25. Coffee Many 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?

26. Coffee Varieties, Roasts, and Blends
Coffee beans are berries of a tropical shrub
Coffee berries are harvested, fermented and hulled, yielding a coffee bean. The bean is roasted, and the degree of roasting affects the flavor
Medium or city roast
Viennese roast
French roast
Espresso roast
Many 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 Indonesia

27. Coffee Varieties Instant coffee Decaffeinated coffee
Espresso or expresso
Demitasse
Cappuccino
Latte
Macchiato
Americano
Breve
Mocha
Iced coffee

28. Tea
Tea 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 product

29. Tea Varieties
Black tea is fermented by allowing the freshly harvested leaves to oxidize in a damp place
Black teas are graded by leaf size
Green tea is dried without fermenting
Oolong tea is partially fermented to a greenish-brown color
Herbal teas are made with herbs, spices and dried fruits, but contains no real tea.
Chai is a spiced milk and tea blend

30. Packaging and Marketing Forms
Tea 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 tea

31. Copyright ©2007 John Wiley & Sons, Inc.
Clip art images may not be saved or downloaded and are only to be used for viewing purposes.