TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 25 - Wayne Gisslen

Chapter 25 - Dairy and beverages. This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type. | Chapter 25 Dairy and Beverages 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. 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 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

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• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Dairy products
• Fresh milk
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
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