1. 1 Chapter 25 Dairy and Beverages

2. 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. 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. 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 to 161° F (72° C) for 15 seconds. This kills the disease causing organisms.

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

6. 6 Fresh Milk  Whole Milk 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. 7 Creams  Whipping cream - 30-40% fat Light whipping cream- 30-35% fat Heavy whipping cream - 36 to 40% fat content  Light cream, coffee cream, or table cream – 18-30 % Fat  Half and half – usually 10-18 % fat, and too low to be called cream

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

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

10. 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. 11 Problems in Cooking Milk and Cream Products  Curdling  Scorching  Forming a skin

12. 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. 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. 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. 15 Unripened Cheeses  Cream cheese  Cottage cheese (baker’s or pot cheese)  Neufchâtel  Ricotta  Mozzarella  Mozzarella di Bufala  Feta

16. 16 Semisoft Cheeses  Bel Paese  Fontina  Port Salut  Muenster

17. 17 Soft-Ripened Cheeses  Brie  Boursin  Camembert  Liederkrantz  Epoisse

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

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

20. 20 Goat Cheeses  Chèvre  Montrachet  Boucheron

21. 21 Hard Grating Cheeses  Asiago  Parmesan  Parmigiano-Reggiano  Romano

22. 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. 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. 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. 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. 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. 27 Coffee Varieties  Instant coffee  Decaffeinated coffee  Espresso or expresso Demitasse Cappuccino Latte Macchiato Americano Breve Mocha  Iced coffee

28. 28 Tea  Tea is one of the world’s most popular beverages and 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 equipment to produce a quality product

29. 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. 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

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