IMH_Cooking_P2_Dairy

• horeca
• MBO
• Studiejaar 1

Start lesson:

14.50 uur IMHA/B

11.15 uur IMHC/D

Dairy

Christmas break

  Pastry &  Bread

What should you learn for the Test period 2?

1. The Different Types of Cooking Techniques

2. Among other things, the differences between bread and pastry and the rest of that lesson

3. What we discussed in this lesson

Lesprogram

Describe:
#What is Pastry?
What is bread?

Breakout rooms:

After watching the video we go to the Breakout rooms in pairs for 6 minutes and then:

Discuss what dairy is and answer the following questions.

Respond via Lessonup ​​when I get you back from the Braekout rooms.

1. What is dairy?

2. From which animals do we use milk?

3. What does the word mammals mean?

1. What is dairy?
2. From which animals do we use milk?
3. What does the word: mammals mean

What is dairy?

• Dairy is the general name for products made from raw milk. 
• People mainly use the milk of cows, sheep, goats, camels, horses, water buffalos and yaks.
  
• This milk comes only from mammals= zoogdieren

Which dairy products do you know?

Milk tasting

Milk

1.

2.

3.

4.

Milk substitutes

5.

6.

7.

8.

cream

9.

10.

11.

yoghurt

12.

13.

14.

Milk tasting

1. half fat milk 
2. full fat milk
3. buttermilk
4. longlife milk (uht)

5. almond milk

6. oat milk

7. soya milk

8. goats milk

12. owfat yoghurt

13. Greek yoghurt

14. creme fraiche

9. cooking 

 cream

10. whipped 

 cream

11. biological whippingcream

Nice to know: Types of Dairy and Fat Percentages

Full Milk

Semi-skimmed milk

Skim milk

Coffee creamer

Buttermilk

chocolatemilk

           half full

           thin

• 3,5 %
• 
  
• 1,5 - 1,8 %
• 
  
• max. 0,3 %
• 
  
• max. 7,5 %
• 
  
• 0,3 - 1 %
• 
  
• min. 2,5 %
• 1,5 - 1,8 %
• max. 1,0 %

but why is this useful to know?

Why does milk actually boil over?

Why does milk actually boil over?

MILK:

• water
  
• protein
  
• milk sugar (lactose)
  
• Fat

DURING COOKING:

• proteins form a sheet on the surface. (coagulation earlier than 100 degrees)

MILK GOES TO COOK:

• produces steam> pressure is built up> skin is pushed upwards> milk boils over

What is the difference between Lactose intolerance and Lactose allergy? Write this down

intolerant or allergy

Lactose intolerance:

• body cannot digest lactose (intestines)
  
• nausea, cramps, diarrhea

cow's milk allergy:

• body cannot digest the protein (allergen)
  
• allergic reactions
  
• try other milk like sheep, goats

Several important dairy products in the kitchen

longer shelf life

PASTEURIZE

• Heat 15 sec to 72
  
• Can be kept for 5 to 6 days
  
• keep cool

STERILIZE

• Heat to 110 for 5-10 sec
  
• filling in bottle / carton
  
• can be kept for several months

UHT

• 3-5 sec to 140
  
• long shelf life also outside refrigeration
  
• almost no loss of taste

CONDENSING

• Vacuum at 25 ° C - adding sugar eliminates the need for sterilization to kill microorganisms - sweetened and unsweetened

TO DRY

• Heat to evaporate water - 180 ° C - 230 ° C -
  
• (including Baby milk powder
  
• and coffee creamer powder)

Pasteurizing

Condensate

To dry

This is done to extend the shelf life

We also call the thickening of the milk?

coffee creamer powder is an example of this

Name two things you learned today

21 IMH A&B

21 IMH C&D

  Pastry &  Bread

What should you learn for the Test period 2?

1. The Different Types of Cooking Techniques

2. Among other things, the differences between bread and pastry and the rest of that lesson

3. What we discussed in this lesson

Christmas break