1. Preparing Dairy Products

2. Lesson Objectives Improve the quality of dairy products served to students. Improve the appeal of dairy products served to students. 2

3. Preparing Dairy Products: Important Terms Culinary* Culinary Technique* Just-In-Time Preparation* Mise en Place (meez-un-plahss)* *Discussed in a prior lesson 3

4. Types of Cheese Natural Cheese Processed Cheese Cheese Food 4

5. Activity Taste test: Variety of cheese types. Demonstration or hands-on: Conduct cheese making activity. 5

6. Meat Alternates What is the definition of a meat alternate? What are examples of meat alternates? 6

7. Menu Planning Tips Purchase low-fat or fat-free yogurt fortified with vitamins A and D. Purchase low-fat cheeses. Offer low-fat sour cream or substitute with low-fat or fat-free yogurt. 7

8. Appropriate Substitutions Substitutions should be approved. Cheeses should have similar taste profile. May reduce total fat content of recipe. 8

9. Activity Taste test: Compare feta and mozzarella taste profiles. 9

10. Cooking with Cheese Do not overcook hard cheeses. – When cheese melts, it is done. Grate or grind the cheese before it is added to other ingredients. Use processed cheese or aged natural cheese for blending in mixtures. 10

11. Cooking with Cheese (cont.) Cheese melts between 300° F and 335° F. Dishes with cheese should be cooked at 350° F or lower. – Overcooked cheese becomes stringy and tough. Cheese as a topping should be added during the last 10 minutes of cooking. 11

12. Cooking with Cheese (cont.) Store cheese wrapped air tight in the refrigerator. – What types of cheeses may be stored frozen? Cover cheese with a thin layer of bread crumbs to keep from overcooking. 12

13. Activity Review USDA Pizza with Cheese Topping recipe found in the Participant’s Workbook. – What are the preparation steps? 13

14. Video: Tips for Cooking Cheese 14

15. Activity Review USDA Cheese Sauce recipe in the Participant’s Workbook. – What are the preparation steps? 15

16. Video: Cheese Sauce 16

17. Activity Return to cheese making activity. Review the Quality Score Card for Dairy Products found in the Participant’s Workbook. 17

18. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!