1

Chapter 25

Dairy and Beverages

2

Chapter 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.

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

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- 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

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

Clip art images may not be saved or downloaded and are only to be used for viewing purposes.

Copyright ©2007 John Wiley & Sons, Inc.