Cheese Cookery (1).pptx

form 1 lesson Secondary school.

Egg cheese and milk cookery section.
CSEC
Home Economics

1. Cheese Cookery

2. Definition of Cheese Cheese is a solid product made of milk, produced by coagulating (thickening) the protein (CAESIN)in milk so that it forms curds. Cheese  is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein

3. List of Nutrients found in cheese Protein Fats Calcium 2x more

4. Types of Cheese Cheddar cheese  is a relatively hard, off-white sometimes sharp-tasting, natural cheese. It has a strong flavour AND IT IS POPULARLY EATEN AS A DELICACY . This can be white or yellow in colour.

5. Types of Cheese Parmesan Cheese has a very strong flavour and usually used to flavour sauces. Parmesan is an Italian hard, granular cheese that is produced from cow's milk and has aged 12-36 months. It is sold in hard or powdered form.

6. Types of Cheese Mozzarella is a white soft, mild  cheese  mostly used as topping for pizza and lasagnas. When melted it is very stretchy.

7. For your own learning Visit a supermarket and make a list of the different types of cheese that is available there OR Go on the internet and make a list of at least 10 different types of cheese that exist.

8. Care of Cheese DO NOT FREEZE- wrap tightly in heavy waxed paper or plastic and store in the coldest part of the refrigerator or in a cool place. If the flavour is very strong, put wrapped cheese in an airtight container and store in the refrigerator.

9. Care of Cheese If the flavour is very strong, put wrapped cheese in an air tight container and store in the refrigerator. If mould appears in the surface, scrape it off before using. Mould on cheese is not harmful, just unsightly. If hard cheese becomes too dry, wrap in a clean cloth dampened with vinegar or water When refrigerated, remove half an hour before using for best flavour and taste.

10. Uses of Cheese in the diet As a substitute for meat in Vegetarian diets As a part of a snack e.g. cheese sandwich As a flavouring in dishes, e.g. cheese sauce for steamed vegetables As a garnish

11. Guidelines for cooking with cheese Cheese should be cooked at a low temperature. Too much heat can cause cheese to become stringy, rubbery and tasteless. Old pieces of cheese can be used in soups, sauces or Omelettes. The cheese will melt and flavour the dish. Cheese may be sliced, cubed or grated and grilled on hamburgers. It can be used in sauces, gratins, casseroles, omelettes, batters, sandwiches , biscuit etc.

12. Experiments with cheese Students carry out experiments and record their findings Cook cheese at high temperature and note of the results Cook cheese at low temperatures and note of the result Cook food with sliced cheese large chunks of cheese Grated cheese

13. Practice Cheese Recipes Students are FREE to try any of these (1) Cheese Shortbread or (2) Cheese Pudding Recipes are attached below for persons without a textbook. Page 73 Provide proof that you made these items with either a short video or photos. Take a picture of the final product and a 1 paragraph report of your observations working with cheese.

14. Recipes- Page 73