6. Dairy Products
Highly perishable
Store at 41°F or lower
Store separately from other food,
especially those with strong odors.
7.
8. Milk Products provide the following minerals:
A. Calcium
B. Phosphorus
C. Iron
Milk is fortified with the following vitamins:
Vitamin A
Vitamin D
Milk is a major ingredient in our diet- poured over
cereals, put in tea and coffee and it also is a part of many
dishes.
Milk
10. Kinds of Milk
Pasteurized – heated for 15 seconds at
72℃ to destroy harmful bacteria,
following by rapid cooling.
Sterilized – Bottled, Sealed, and heated
to at least 100℃ for 20-30 minutes,
then cooled
11. Condensed Milk
Whole milk reduced by
evaporation, to a thick
consistency, with sugar added
65% sugar
Refrigerate after opening can
Use within a week
Used in dessert recipes
12. Powered Milk
Powder made from dried milk
solids
Longer shelf life than liquid
milk
No refrigeration needed
Used by bakers, inexpensive
Reconstitute with water
We use in some of our class
recipes
13. Evaporated Milk
Is fresh whole milk with
about half the water taken
out
Vitamin D added
Canned
Last 1 year, unopened
Once opened, refrigerate and
use in a week
Contains 11 or 12%
naturally occurring sugar.
14. BUTTER
Butter – made by mixing cream that contains
between 30-45 % milk fat at a high speed.
Lightly salted
Must smell fresh
Taste should be creamy and pleasing
Unsalted is slightly sweeter.
15. CREAM
Cream is a more concentrated form of milk
Once a cow is milked, the solids float to top (milk fat)
and they are skimmed off and this becomes cream!
30% or more butterfat is suitable whipping.
Contain at least 18% butterfat.
To Make Whipped Cream:
Use cold bowl and whip cream until frothy… to sweeten,
gradually add sugar little by lite
DO NOT OVERBEAT, or it will deflate and turn into butter!
18. Yogurt
Use of yogurt
Beaten with salt and water to make a soft
drinks.
Dried to make white cheese.
Used as an ingredient in cooking.
Storage
Keep all yogurts under refrigeration and
check the date stamp has not expired.
19. CHEESE
Created by allowing milk separate and skimming off the
milk fat solids from the top, leaving only the liquid
protein portion.
Types of Cheeses
Hard cheese
Semi- hard cheese
Soft or cream cheese
Blue- vein cheese
20. CHEESE
Varieties of Cheese
UNRIPENED sold immediately, not allowed to age
Ex. Cottage cheese, cream cheese, ricotta cheese
Better for cooking because they’re more bendable
RIPENED curds are packaged and aged (sometimes for years)
Ex. Cheddar, Muenster, Provolone, Swiss…
The softer the cheese, the better it is for you… while all cheeses
have saturated fats, harder cheeses have higher levels
PROCESSED chemically made or altered
Ex. Velveeta, cheese sauces, imitation cheese
These tend to create really smooth, creamy cheeses & cheese
sauces
COOKING
Overcooking causes cheese to become tough and rubbery
21. Catering uses of Milk and Cream.
Uses of Milk
To serve as a refreshing drink either hot or chilled.
To serve with non- alcoholic beverages e.g. tea, coffee.
For adding to soups to enrich and given a smooth texture.
Dried milk maybe used as an alternative for fresh milk.
Uses for creams
To serve with hot or iced coffee.
To serve as an accompaniment to sweets e.g. fruit
salad.
22. Catering uses of Cheese and
Butter
Uses for cheese
As a cheese course for lunch or dinner.
As a feature items on a cold buffet.
To add to a basic cream sauce to make a cheese
sauce.
Uses of Butter
As a spread e.g. on slices of bread, rolls, roast etc.
As a basic ingredient in all types of pastry pastes e.g.
puff paste etc.
23. Storage of Milk and Cream
Storage of milk
Condensed milks should be kept in cool, dry
storeroom until opened.
Dried milk should be kept in a sealed, airtight
container in a cool, dry storeroom.
Storage of cream
Fresh cream should be treated in the same way as
fresh milk.
Whipped cream should be kept in a sterilized
container.
24. Storage of Butter and cheese.
Butter
Should be stored in a cold storeroom at a
temperature of about 2℃.
Should be container in which it was sold.
Cheese
Should be wrapped in separate clean polythene
bags.
Particular care must be taken with soft cheese.
25. Eggs
Most widely used commodity in cooking
Specification of freshness:
1. Eggshell should be clean,well-shaped
2. Yolk should be firm,round and good
even color
3. Smell should be pleasant
26. Eggs
Value of eggs as a food:
1. Regarded as main dish which provide
energy, minerals, fat, vitamins etc.
2. Yolk egg is high in saturated fat
3. The egg white contains protein and
water.
27. Strategies of recognizing an egg is fresh or not
Salted water of 12% solution method
1. Fresh egg goes to the bottom
2. Two days old egg is fully suspended
3. Four days old egg is partially
suspended
4. Fifteen days old egg floats on the top
28. Functions of Eggs
Categories of functions Preparations
Clarifying agent Consomme
Emulsifying agent Mayonnaise
Binding agent Meat balls
Thickening agent Soup, Sauce
Glazing agent Egg wash on baked products
Adhesive agent Bread
Table service Breakfast
29. Catering uses for Eggs
Hors-d’ oeuvre Egg mayonnaise
Soups Liaise to thicken soups
Eggs dishes Boiled, poached, omelette
Farinaceous Pastes for ravioli, Cannnelloni ,
Fish To coat fish for frying batters
Sauces Basic for cold sauces as myonnaise
Meat Escalope PANE
Salads As garnish and for NICOISE salad
Sweats Cream caramel
Bread and cakes Breads and rolls
30. Storage Of Eggs
Should be stored in a cold but not too dry
place(0-5 degree Celsius is ideal)
Eggs will keep up to 9 months above
conditions(cracked eggs should not be used)
They should not be stored near strong
smelling foods such as onion, fish, cheese
etc.
Frozen eggs are washed ,sanitized, and
then broken into sterilized containers
31. Methods of cooking eggs
Boiling 1.Hard boiled (8-10 minutes)
2.Soft boiled (3-4 minutes)
Poaching 1.Cooked outside the shell
2.Some items such as Eggs
Benedict, garnished suran
Frying 1.Shallow-Over easy side up
2.Deep-Spanish style
Omelettes 1.Rolled
2.Folded
