IMH_Cooking_P2_Dairy


Start lesson:

14.50 uur IMHA/B

11.15 uur IMHC/D
1 / 29
volgende
Slide 1: Tekstslide
horecaMBOStudiejaar 1

In deze les zitten 29 slides, met interactieve quizzen, tekstslides en 4 videos.

time-iconLesduur is: 50 min

Onderdelen in deze les


Start lesson:

14.50 uur IMHA/B

11.15 uur IMHC/D

Slide 1 - Tekstslide

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

Slide 2 - Tekstslide

Lesprogram

Slide 3 - Tekstslide

Describe:
#What is Pastry?
What is bread?

Slide 4 - Open vraag

Slide 5 - Tekstslide

Slide 6 - Tekstslide

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?

Slide 7 - Tekstslide

Slide 8 - Video

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

timer
6:00

Slide 9 - Open vraag

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

Slide 10 - Tekstslide

Which dairy products do you know?

Slide 11 - Woordweb

Milk tasting
Milk
1.
2.
3.
4.

Milk substitutes
5.
6.
7.
8.
cream
9.
10.
11.

yoghurt
12.
13.
14.

Slide 12 - Tekstslide

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

Slide 13 - Tekstslide

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?

Slide 14 - Tekstslide

Why does milk actually boil over?

Slide 15 - Open vraag

Slide 16 - Video

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

Slide 17 - Tekstslide

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

Slide 18 - Open vraag

Slide 19 - Video

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

Slide 20 - Tekstslide

Several important dairy products in the kitchen

Slide 21 - Tekstslide

Slide 22 - Tekstslide

Slide 23 - Tekstslide

Slide 24 - Tekstslide

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)

Slide 25 - Tekstslide

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

Slide 26 - Sleepvraag

Name two things you learned today
21 IMH A&B
21 IMH C&D

Slide 27 - Tekstslide


  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

Slide 28 - Tekstslide

Slide 29 - Video