HTF 165 Food Studies - Milk and Dairy Products

Milk and Cream

• Fresh milk

• Whole milk is fresh milk with nothing removed and nothing (except vitamin D) added
• Contains 3.5% fat, 8.5% nonfat milk solids, 88% water
• It available in several forms:
• Pasteurized milk - been heated to kill disease-producing bacteria, then cooled
• Raw milk - not been pasteurized
• Certified milk - produce by disease-free herds under very strict sanitary conditions
• Homogenized milk - been processed so that cream doesn't separate out
• Skim or nonfat milk - most of fat removed (0.5% less fat)
• Low-fat milk - fat content of 0.5 to 3%
• Fortified nonfat or low-fat milk - added substances to increase nutritional value
• Flavored milks - added flavoring ingredients

• Cream

• Whipping cream - fat content of 30% to 40%
• Light cream - fat content of 16% to 22%
• Half and half - fat content of 10% to 12%
• Creme fraiche - a slightly aged, cultured heavy cream

• Fermented Milk

• Sour cream - fermented by added lactic acid bacteria
• Buttermilk - cultured by bacteria
• Yogurt - custard, has additional milk solids, flavored and sweetened added

• Milk Product with Water Removed

• Evaporated milk - sterilized milk, 60% water removed
• Condensed milk - whole milk, 60% water removed, heavily sweetened with sugar
• Dried whole milk - whole or skim milk, dried to powder

Milk and Cream - Cooking

• Problems in cooking milk and cream products:
• Curdling - milk proteins solidify and separate from thewey
• Scorching - milks coagulates on the bottom of the pan
• Skin formation - formation of scum or skin on top of heated milk

• Whipping cream - 1 liter of cream produces up to 2 liters of whipped cream
• Steps in whipping cream
• have cream and all equipment well chilled
• do not sweeten until the cream is whipped
• do not overwhip
• cream to be folded into other ingredients should be underbeaten

Butter

• Characteristics and Grades
• fresh butter consists of about 80% milk fat
• most butter on the market is lightly salted
• sweet, unsalted butter is more perishable but has a fresher, sweeter taste
• butter is the preferred cooking fat 
• clarified butter is used as a cooking fat most often than whole butter
• the smoke point for butterfat is only 127 C to 130 C
• should be kept well wrapped at 2 C

Margarine

• made from various vegetable and animal fats, plus flavoring ingredients, emulsifiers, coloring agents, preservatives, and added vitamins
• 80 % fat
• handled and stored like butter

Cheese

• food produced by separating milk solids from whey by curdling or coagulation.
• components of cheese:
• water - 80% (fresh soft cheese), 30% (very hard, aged cheese)
• fat - refer to the percentage of solids
• protein

• Ripening
• process that converts freshly made curds into distinctive, flavorful cheeses
• classified by the kind of ripening agent
• bacteria ripened, from inside - Cheddar, Swiss, Gouda, Parmesan
• bacteria ripened, from outside - Limburger, Liederkranz
• mold ripened, from inside - Blue cheeses
• mold ripened, from outside - Brie, Camembert, St Andre
• unripened - Cottage, Cream, bakers cheese

• Unripened Cheeses
• Soft, white, freshly made cheese

Cottage Cheese

Cream Cheese 

Feta Cheese

Mascarpone Cheese

Mozarella Cheese

Ricotta Cheese

• Semisoft Cheeses
• Bland and buttery when young to more earthy and full flavored when older

Bel Paese Cheese 

Muenster Cheese

Pont I' Eveque

Port Salut

• Soft Ripened Cheeses
• Ripen from outside toward the center. Firm and cakery and have little flavor when young.

Brie Cheese

Camembert Cheese

Limburger Cheese

Boursin Cheese

St Andre Cheese

• Hard Ripened Cheeses
• Curd cheeses with a firmtexture and varying degrees of mildness or sharpness, depending on their age

Emmenthaler Cheese

Cheddar Cheese

Edam Cheese

Gouda Cheese

Gruyere Cheese

• Blue-Veined Cheeses
• owe their flavor and appearance to the blue or green mould that mottles their interiors

Roquefort Cheese

Gorgonzola Cheese

Picon Cheese

 Stilton Cheese

• Goat Cheese
• made from goat's milk, called Chevre.

Chabis Cheese

Boucheron Cheese

Banon Cheese

• Hard Grating Cheeses
• Typified by Italian parmesan, called grana cheeses.

Romano Cheese

Mimolette Cheese

Parmigiano Reggiano Cheese

• Process Cheeses
• made by grinding one or more natural cheeses, heating and blending them with emulsifiers and other ingredients, and pouring the mixture into molds to solidify. 
• usually mild in flavor and gummy intexture

• Cheese - Storage and Service
• Storing
• the firmer and more aged the cheese, the longer it will keep
• soft ripened cheeses deteriorate rapidly once they reach maturity
• other ripened cheeses are not fussy, store them under refrigeration and well wrapped to prevent drying

• Serving
• serve cheese at room temperature
• cut cheese just before service to prevent drying
• better yet, set outwhole and cut to order

• Cheese - Cooking with Cheese
• Guidelines for cooking with cheese
• cheddar is used in dishes like sauces, casserole, melted or gratineed topping
• swiss-type cheeses are often used in European dishes. Emmanthaler and Gruyere are essential ingredients for fondue, mornay sauce, gratineed dishes, souffles and quiches
• parmesan-type cheeses are used in grated form for toppings and seasoning
• many other varieties are called for in specialized recipes
• use short cooking times
• grate cheese for faster and more uniform melting
• aged cheeses melt and blend into foods more easily than young cheese
• aged cheese adds more flavor to foods than young, mild cheeses, so you need less of it.

HTF 165 Food Studies - Vegetables

Classification of vegetables

• The Gourd Family

• Seeds and Pods

• Other Tender-Fruited Vegetables

• Roots and Tubers

• The Cabbage Family

• The Onion Family

• Leafy Greens

• Stalks, Stems and Shoots

Type of Mushrooms

• Cultivated Exotic Mushrooms

• Wild Mushrooms

Vegetables - Effect of cooking

• Freshness is vegetables’ most appealing and attractive quality
• Vegetable cookery - to preserve and enhance fresh flavor, texture and color, to prepare and serve vegetables that are not just acceptable but sought after
• Cooking affect vegetables in:
• Texture
• Flavor
• Color
• Nutrients

Vegetables – Cooking Guidelines

•  Don’t overcooked
• Cook as close to service as possible
• If vegetables must be cooked in advance – slightly undercooked them, cool rapidly in cold water, drain and refrigerate
• Cut vegetables uniformly for even cooking
• Start with boiling, salted water
• Green and strong-flavored vegetables – cooked uncovered
• Tough and tender parts vegetables – need special treatment
• Don’t mix batches of cooked vegetables
• Never use baking soda with green vegetables
• To preserve color, cook red and white vegetables in a slightly acidic liquid

Vegetables – Controlling texture changes

• Changing the texture is one of the main purpose of cooking vegetables
• Fiber      - cooking softens some of the fiber (cellulose and pectins)
• the amount of fiber varies
• fiber is made firmer by acids and sugars
• fiber is softened by heat and alkalies

· Starchs

• dried starch foods – Eg. dried legume, rice and macaroni products must be cooked in sufficient water, so the starch granules can absorb moisture and soften
• moist starchy vegetables – Eg. potatoes have enough moisture of their own, but they must still be cooked until the starch granules soften

• Doneness 
• A vegetables done when it has reached the desire degree of tenderness
• Most vegetables, are best cooked very briefly, until they are crisp-tender / al dente

Vegetables – Controlling Flavor Changes

• Flavor loss – many flavors loss during cooking. It can be controlled in several ways:
• Cook for as short time as possible
• Use boiling salted water
• Use just enough water to minimize leaching
• Steam vegetables whenever appropriate
• Strong-flavored vegetable – leave uncovered to allow flavors to escape, use larger amounts of water
• Flavor changes
• cooking produces certain chemical change
• overcooking produces undesirable changes in members of the cabbage family
• Cooking and Sweetness
• serve immediately, don’t store young, fresh vegetables for too long
• for older vegetables, add a small amount of sugar to the cooking water

Vegetables – Controlling Color Changes

• Different pigments react in different ways to heat, acids and other elements during cooking

Color / Pigment	Vegetables	Acid	Alkali	Overcooked
White / Flavone	Turnip Cauliflower	White	Yellow	Yellowish, gray
Red / Anthocyanin	Beet Red Cabbage	Red	Blue or blue-green	Greenish blue, faded
Green / Chlorophyll	Asparagus Spinach	Olive green	Bright green	Olive green
Yellow and orange / Carotenoid	Carrot Tomato	Little change	Little change	Slightly faded

Vegetables – Controlling Nutrient Losses

• Factors responsible to nutrient loss
• High temperature
• Long cooking
• Leaching (dissolving out)
• Alkalis (baking soda, hard water)
• Plant enzymes
• Oxygen

Vegetables – Standard of Quality

• Color – bright, natural colors
• Appearance on plate – cut neatly and uniformly
• Texture – cooked to the right degree of doneness
• Flavor – full, natural flavor and sweetness
• Seasoning – lightly and appropriately seasoned
• Sauces – should not be too thick or heavily seasoned
• Vegetable combinations – interesting combination (flavors, colors, shapes)attract customers

Vegetables – Handling Vegetables

• Washing
• wash thoroughly
• root vegetables – not peeled for baking, scrubbed very well
• wash green, leafy vegetables in several changes of cold water
• after washing, drain well and refrigerate lightly covered
• Soaking
• Don’t soak vegetables for long periods
• Brassica family and sprouts - soaked for 30 minutes in cold salted water to eliminate insects
• Limp vegetables – soaked briefly in cold water to restore crispness
• Dried legumes – soaked for several hours
• Peeling and cutting
• Peel as thinly as possible
• Cut vegetables into uniform pieces for cooking
• Peel and cut vegetable as close to cooking time as possible to prevent drying and loss of vitamins through oxidation
• Treat vegetables that brown easily with acid or hold under water
• Save edible trim for soups, stocks and vegetables purees

Vegetables – Processed Vegetables

• Handling Frozen Vegetables – check in particular for the following
• Temperature
• Large ice crystals
• Signs of leaking on the carton
• Freezer burn
• Handling Canned Vegetables – check in particular for the following:
• Reject damaged cans on receipt
• Know the drained weight
• Check the grade
• Handling Dried Vegetables
• Dried legumes 
• soak overnight in 3 times their volume of water
• simmer, covered until tender
• Freeze-dried and other dehydrated vegetables
• may need to be soaked in cold or warm water
• instant dried products require only the addition of a boiling liquid
• follow manufacturer’s directions

Vegetables – Storage Vegetables

• Fresh Vegetables
• Potato & onion family – 10°C to 18°C in dark, dry place
• Other vegetables must be refrigerated
• Frozen Vegetables
• Store at 18°C in container until used
• Don’t freeze thawed vegetables
• Dried Vegetables
• Store in a cool place
• Well sealed and off the floor
• Canned Vegetables
• Keep away from sunlight, in cool and dry place
• Discard any damage cans
• Leftovers
• Don’t mix batches
• Store creamed vegetables for one day only
• Cool first before store