TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 25 (part 2) - Gisslen

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. | Cheese Unripened Cheeses Cottage Cheese Ricotta cheese Cream cheese Neufchâtel Mozzarella Mozzarella di bufala Feta Varieties Cheese Semi-Soft Cheeses Bel Paese Fontina Port Salut American Muenster Brick Varieties Cheese Soft Ripened Cheeses Brie Camembert Chaource Explorateur Brillat-Savarin St. André Boursault Boursin Liederkranz Limburger Varieties Cheese Hard Cheeses Cheddar Colby Monterey Jack Emmenthaler Gruyére Comté Varieties Appenzeller Raclette Edam Gouda Provolone Cheese Blue-Veined Cheeses Roquefort Maytag Stilton Gorgonzola Cabrales Bleu de Bresse, Fourme d’Ambert Pipo Crem’ Saga Bavarian Blue Blue Castello Varieties Cheese Goat Cheeses Chèvre Montrachet Boucheron Banon (wrapped in chestnut leaves) Crottin de Chavignol Chabis Rocamadour Saint-Marcellin Varieties Top row: Bucheron, Humboldt Fog, and Valençay. Bottom row: Banon and button chèvres. Cheese Varieties Clockwise from top left: Parmigiano-Reggiano, Caerphilly, .

• Ẩm thực
• 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
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen