1. Cooking with Milk

2. Scum/Skin Scum/Skin Solid layer formed when milk is heated Solid layer formed when milk is heated Made from proteins Made from proteins Needs to be removed; can cause milk to boil over Needs to be removed; can cause milk to boil over To prevent, cook over low heat To prevent, cook over low heat

3. Cooking with Milk Scorching Scorching Burning of milk that results in color change Burning of milk that results in color change Has brown color & off taste Has brown color & off taste Lactose causes caramelization, a brown, bitter substance Lactose causes caramelization, a brown, bitter substance To prevent, heat in a double boiler instead of over direct heat To prevent, heat in a double boiler instead of over direct heat

4. Cooking with Milk Curdling Caused by milk proteins solidifying and separating from the whey Usually caused by high temps, enzymes, tannins, salts To prevent, use lower temps, fresh milk, or a starch

5. Cooking with Milk Whipping Cream Whipping Cream Bowl, beaters/whisk, & cream should be thoroughly chilled Bowl, beaters/whisk, & cream should be thoroughly chilled Sugar can be added once cream is whipped Sugar can be added once cream is whipped DO NOT OVER WHIP DO NOT OVER WHIP Use immediately Use immediately Can be store in refrigerator for short period of time Can be store in refrigerator for short period of time

6. Milk based Foods White sauces Starch thickened Can be thin, medium, thick, very thick Can be made by roux or slurry Roux-mixing fat heated over low heat with flour Slurry- Milk & flour combined into paste & added to liquid; cook over medium heat until boils, stirring gently

7. Milk based Foods Cream soups Cream soups 3 types: 3 types: Thickened Thickened Contains pureed or small cut vegetables, meat or seafood Contains pureed or small cut vegetables, meat or seafood Bisques Bisques Uses light cream instead of milk Uses light cream instead of milk Usually has seafood added Usually has seafood added Chowders Chowders Unthickened milk with potatoes added to thicken Unthickened milk with potatoes added to thicken

8. Milk based Foods Pudding Starch thickened Contains milk, sugar, flavorings, starch Starch can be cornstarch, tapioca, bread, rice Cream Contains milk, sugar, flavorings, starch & eggs Usually used as pie fillings or pastry cream Usually served as a dessert Can be baked

9. Milk based Foods Gelatin Creams Gelatin Creams Gelatin dissolved in hot milk, cream Gelatin dissolved in hot milk, cream Examples: Examples: Chiffons Chiffons Bavarian cream Bavarian cream Charlottes Charlottes

10. Milk based Foods Ice cream & Sherbets Ice cream is made from milk, cream, sugar & flavorings Sherbets are made from fruit juice, sugar & milk

11. Cooking with Cheese If cheese is over-cooked, it can become tough & rubbery. If cheese is over-cooked, it can become tough & rubbery. The fat may separate as well. The fat may separate as well. Grated cheeses blend more easily. Grated cheeses blend more easily. Well ripened cheese blends easier. Well ripened cheese blends easier. Processed cheeses make a smoother sauce Processed cheeses make a smoother sauce