Cheese, Cream, Vegetables, and Fruits PDF

Cheese Concentrated form of milk A means of preserving the nutritive value of milk – most important milk product Cheese can be described as a solid or semi-solid form of milk. It is sometimes referred to as a fermented dairy food. It is made from cows’, ewes’...

Cheese Concentrated form of milk A means of preserving the nutritive value of milk – most important milk product Cheese can be described as a solid or semi-solid form of milk. It is sometimes referred to as a fermented dairy food. It is made from cows’, ewes’, goats’ or buffalo milk. Uses of Cheese Cheese can be used to make both sweet and savory dishes. Cheese can provide flavor (e.g. when making a white sauce adding cheese gives improved flavour)  Cheese can provide colour (e.g. when sprinkled on top of dishes and grilled or baked it will turn an attractive brown colour) Cheese can provide texture (e.g. when melted in can provide a soft, moist and stringy texture) Cheese can increase the nutritional value of a dish (e.g. when sprinkled on top of a baked potato, it will provide additional nutrients such as protein, fat, calcium and vitamins). SOFT CHEESE A soft cheese is a cheese with a lot of moisture in it, keeping its texture so soft that it is usually spreadable. Soft cheeses really offer a highly rich and unique taste, flavor, and aroma to every cheese connoisseur out there. These are known for their amazingly mild taste and creamy, moist, and buttery textures that just seem to melt in the mouth. Soft cheese is called so because of its amazingly moist and soft texture and also the process of making soft cheese differs from that of hard cheese. The biggest difference is that soft cheeses are not aged so they are able to retain all the moisture, unlike hard cheeses.  EXAMPLE OF SOFT CHEESE –Cream cheese –Goat cheese –Processed cheese –Ricotta cheese –Cottage cheese –Feta cheese –Blue cheese –Coeur cheese (Roquefort, –Buffalo Mozzarella Gorgonzola) –Buchette –Boursault –Neufchatel –Boursin –Brie –Camembert  HARD CHEESE Hard cheese are types of cheese which have a moisture content lower than 50%. This is done by allowing the cheese to age via pressing the curds to separate the whey. They can be aged anywhere from a week to few months or even years. Harder cheese develop a sharper taste and more denser texture as it ages Some cheese can be aged up to 40 years These have the lowest moisture content and are perfect for grating over foods. Cheddar that has been aged for over 8 months falls under this category. Other examples include Grana Padano, Parmesan, Pecorino  Cheese has more classifications than simply hard or soft. This is usually determined by their moisture content: Semi-soft cheese: it is lightly pressed and has a short aging period, but still has high moisture content. Examples are Havarti or Munster. These can be sliced easier than soft cheeses Semi-hard cheeses: they have many different textures but are cheeses that easily slice and generally have eyes (holes) in them. They have a sharper flavor than softer varieties. examples includes Gruyere, Gouda, Edam, and cheddar (the shorter aged versions) Soft cheese on bread  Nutrients in Cheese Proteins Sodium Fats Chlorine Cholesterol Phosphorus Calcium Water Potassium Vitamin A, B1, B2, B3, C & D  Using Cheese in Cooking When cheese is heated, the fat melts and separates, and the cheese becomes soft. On further heating, the proteins over-coagulate & become stringy and tough. Used in macaroni and cheese, cheese biscuits, cheesecake, cheese scones & cheese sauce. Also used as topping for food items like pizza, lasagne and salads.  CREAM Cream is derived from the fat found in all fresh milk. Cream is the concentrated fat, which has been skimmed from the top of milk. Cream has a high fat content ranging from 18-55% fat depending on the production process used. The levels of saturated fat in cream are the reason why it should really not be eaten too frequently because of its links with coronary heart disease and raise cholesterol levels. Cream also contains: Low levels of HBV protein Low levels of calcium Low levels of vitamins A and D  Uses of cream Cream is used to add a creamy texture and flavour to dishes. The correct cream must be used for specific tasks because different types of cream have different properties – for instance single and clotted creams cannot be whisked for pipping whereas whipping and double cream will aerate when whisked. How should cream be stored: All fresh cream must be stored in a refrigerator at 5’C. Sterilized/long life/ UHT cream has a long shelf life and can be stored, unopened, in a kitchen cupboard. However once opened this cream must be treated the same as fresh cream. Butter is made from the fat found in the cream  TYPES OF CREAM Single cream Double cream Whipping cream Clotted cream Ultra heat treated (UHT) cream  LEGUMES, VEGETABLES & FRUIT 14  LEGUMES, VEGETABLES & FRUIT Legumes & Pulses Plants with seeds that grow in special fruits known as pods Legumes – pods Pulses – edible dried seeds within the pods  LEGUMES, VEGETABLES & FRUIT Types of Legumes & Pulses Legumes Pulses – French beans – Peas – Long beans – Lentils – Peanuts  LEGUMES, VEGETABLES & FRUIT Nutrients in Legumes & Pulses Carbohydrates Proteins Iron Fats Calcium Fibre Potassium Vitamin B-group  LEGUMES, VEGETABLES & FRUIT Using Legumes & Pulses in Cooking Pulses need to be soaked in water prior to cooking – causes them to swell & soften –> easier to cook, usually by boiling or simmering. Used in soups, stews, salads & dhal curries. Used to make tofu, soya milk, tempeh, soya sauce & salted soya beans. Textured soya protein is known as textured vegetable protein.  LEGUMES, VEGETABLES & FRUIT Vegetables Plants or plant parts that are used as food  LEGUMES, VEGETABLES & FRUIT Types of Vegetables Types Examples Nutrients Lettuce, spinach, Vitamin A, C, E & K, Leaves cabbage, kale, calcium, iron, sulphur, mustard greens phosphorus Vitamin A, B1, B2, B6, folic Stems Celery, asparagus acid, potassium Potato, sweet potato, Tubers yam, tapioca, water Carbohydrates, vitamin C chestnut Carbohydrates, vitamin A, Roots Carrot, turnip B6 & C, calcium  LEGUMES, VEGETABLES & FRUIT Types of Vegetables Types Examples Nutrients Carbohydrates, vitamin A, Bulbs Onion, garlic B6 & C, calcium Vitamin A, B-group, C & E, Flowers Cauliflower, broccoli folic acid, potassium, phosphorus, magnesium Tomato, cucumber, Vitamin A, B-group & C, Fruits eggplant potassium  LEGUMES, VEGETABLES & FRUIT Using Vegetables in Cooking Vegetables are cooked to make them more digestible. During cooking, volume of vegetables is reduced as the fibres are soften. Heat also causes starch grains to swell & gelatinize. When green vegetables are cooked, they initially appear to become greener due to chlorophyll pigments. Upon long period of cooking, the pigments break downs to appear yellowish. Leafy vegetables may be stir fried or boiled & eaten with the liquid. Root vegetables may be baked, roasted, braised or pressured-cooked. Soft vegetables such as tomatoes & fresh mushrooms may be grilled.  LEGUMES, VEGETABLES & FRUIT Fruit Prized for its refreshing flavour & sweetness Most fruit, when ripe, can be eaten at any time or after a meal as a dessert. Others are better after they are cooked.  LEGUMES, VEGETABLES & FRUIT Types of Fruit Types Examples Stone fruit Peach, cherry, plum, apricot Apple, pear, pineapple, papaya, banana, Fleshy fruit melon Strawberry, blackcurrant, raspberry, Berry fruit gooseberry Citrus fruit Orange, lemon, tangerine, lime Dried fruit Sultana, raisin, date, prune, currant  LEGUMES, VEGETABLES & FRUIT Nutrients in Fruit Carbohydrates Fibre Potassium Phosphorus Calcium Manganese Iron Water Vitamin A, B-group & C  LEGUMES, VEGETABLES & FRUIT Using Fruit in Cooking Fruit is usually eaten raw, either on its own or in salads. May also be cooked by stewing, baking, frying & boiling. Can be used in pie fillings, pies, puddings, fritters & jams. May be chopped or pureed before use. During cooking, pectin in acidic fruit dissolves in the warm acid condition, softening the tissues. Cellulose walls are also softened. Soluble nutrients are found in the liquid, which should be eaten with the fruit. Boiling inactivates the enzymes in the fruit, preventing it from turning brown.