2. DAIRY Dairy foods are a processed food group (milk & cheese) that is as nourishing as it is versatile. UNIT 4A

3. DAIRY What is the nutritional value & cookery methods of dairy foods? UNIT 4A

4. VOCABULARY Raw milk Pasteurized milk Homogenized milk Vitamin D milk Skim milk Low fat milk Lactose Whole milk Evaporated milk Sweetened condensed milk Non-fat dry milk Buttermilk UNIT 4A

5. All servings 1 cup Cal. Fat Sat. Fat Skim 8000 1% 1002.5 g1.5g 2% 1205 g3g Whole 1508 g5g Whole Choc. Milk 2007 g5g Chocolate low-fat 1902.5 g1.5g Chocolate fat-free 16000 Buttermilk 1109 g5g Buttermilk low-fat 1002.5 g1.5g Buttermilk fat-free 16000 Heavy Cream 505 g3.5g Half and Half 403.5 g2g Fat-free Half and Half 200 g

6. DAIRY ~ MILK(Milk Study Guide) Fresh milk may contain _________ which can cause _________. These germs are destroyed by _______. ___________ milk is milk that has been heated to destroy disease-producing organisms. During this process, care must be taken so the sugar in milk (called _______) does not burn. _____________ milk has been processed by mechanical force to break up ___ droplets so no cream line forms. _________ is added to milk since so few foods contain this vitamin. It is necessary so the body can use calcium & phosphorus. _____ milk is fresh, fluid milk but the ____ content has been reduced to ½ %. __________ milk is whole milk from which 60% of the water has been removed. It is also called ______ milk and can be stored at room temperature. Sweetened _________ milk has had some water removed and ______ added. The sugar acts as a preservative, but the real reason this milk can be stored at room temperature is because the milk is _______ sealed. Non-fat-dry milk is made by _____ skim milk. This is typically the least expensive form in which to purchase milk. Half & half is a mixture of milk containing one half milk and one half ______. The colder it is the better it can be whipped! Light cream is ___ to __ % fat and is often used in ______ or on _____. bacteria diseases heating Pasteurized lactose Homogenized fat Vitamin D Skim fat Evaporated canned condensed sugar vacuum drying cream 18 30 coffeecereal

7. DAIRY ~ MILK(Milk Study Guide) Heavy cream is ______% fat. It can be _______ and used as a dessert topping. The colder it is the better it can be whipped! ______ is the name of the main protein in milk. When milk is heated to prepare hot chocolate or a cooked pudding, this protein gathers on the top of the food and appears to be a thin film. For some people, this film is objectionable and they will throw it away. Hey!!! This is protein and one of the reasons you drink milk! How can you eliminate the film from the top of the milk??? There are several ways: a.c. b.d. When preparing pudding, the enzyme ______ thickens the milk mixture because it _________ in the presence of heat. This enzyme is sold commercially under the brand name “ __________________.” No milk lesson would be complete without the mention of white sauce. White sauce is a very basic preparation often used as the basis for casseroles such as ________ & ______ or ____________. The three ingredients are _______, __________, and ______. The fat in this case separates the starch granules (flour) so the sauce is not lumpy. Flour is a thickening agent and maybe used for this purpose when making gravy or pie filling. What ingredient is used to incorporate flour in gravy? _________ What ingredient is used to separate the flour particles when making cherry pie? _________ 30 - 36 whipped Casein use a lid stir constantly whip to a foam plastic wrap touching surface rennin coagulates Junket Rennet Tablets macaronicheese tuna noodle flourmargarinemilk cold water sugar

8. Reconstituted Milk When dried milk has had water added to it, it is called:

9. In class video A Crash Course on Calcium Read the questions / prompts on the handout RIGHT NOW. Preview it so that you are better able to complete this graded ‘in class’ assignment while the video plays.

10. SUMMARY 3-2-1 on scrap paper with your name on it! 3 ways to improve long term bone health 2 things to know about soda and long term bone health The 1 best time to get as much calcium as possible)

11. Milk Cookery Guide 1.The four principles of milk cookery are to prevent: a. b. c.d. 2.The reason that milk boils over during cooking is the _________________________. 3.When cooking with milk, always use _____ temperature. 4.Heating causes the _______ of milk to settle out on the sides and bottom of a pan. 5.When an acid (salt, heat too) is added to milk, _________ occurs. 6.Curdling can be prevented in what three ways? A.B.C. 7.What is the purpose of using flour or cornstarch when preparing a pudding recipe? 8. Why are eggs included as an ingredient in a pudding recipe? a. b. c.d. e. 9. What are some possible ways in which pudding can be used? a.b. c. d. 10. List three ways to keep film from forming on the top of pudding while it cools. a. b.c. Film formation scalding curdling Boiling over temperature is too high low protein curdling thicken milk before cooking use low heat strong force color flavor texture nutrition leavening Cream puffspieseclairwith fruit lid whip stir constantly acts as a thickening agent

12. What is curdling, scorching, scalding? CurdlingScorching Scalding ~ milk has a crinkly film on the top (center picture) scum

13. What’s to know about buttermilk? http://californiadairypressroom.com/Products/Buttermilk Buttermilk… sounds like it is high fat, is this true? NO! Surprisingly, it is very low fat.

14. Teenagers & Milk What is the recommended daily allowance of milk for teens? 3 servings per day!

15. 1. Why do we put milk in opaque containers? 2. Define reconstituted. 3. Name 4 forms of milk products. 4. Name the carbohydrate in milk. 5. What is in milk that allows it to coagulate? 6. Explain why we pasteurize milk. 7. Explain why we homogenize milk – be specific. 8. Out of your last two answers, which method of processing milk is most important? WHY? 9. Where is evaporated milk stored a) before it is opened & b) after it is opened. 10. Name 3 cookery methods you can employ to avoid the formation of skin on milk/custards/puddings as it cools. 11. How can you test for doneness in a cooked custard? 12. How can you test for doneness in a baked custard? 13. Name two examples of cured cheeses. 14. Name two examples of uncured cheeses. 15. What prevents the loss of riboflavin. 16. What is added to milk to sour it? 17. What type of milk contains less that.05% fat? 18. What type of milk contains 1 – 2% fat? 19. What happens when milk is heated too suddenly? 20. What 3 ingredients create a white sauce? 21. How you can tell when milk is scalded? 22. What kind of milk is non-fat dry milk made from? 23. What is the function of protein in your body? 24. Define nutrient. 25. Define coagulation. 26. Why is vitamin D important in your diet? Which food is fortified with vitamin D? Fake Quiz 27. How much milk should teenagers have each day?