1. Directions Math Practice Problems ¼ c = ____ Tbsp. 3 c = _____ oz. 4 qt. = ____ gallon 1/3 c = ___ T ___t 3 T doubled = ___ c + ___ T

2. Cheese

3. Learning Targets I can explain the nutritional value of cheese. I can identify the classifications and types of cheeses.

4. Cheese…please.  Vocabulary…  Cheese – A concentration form of milk.  Curd – The SOLID part of coagulated milk.  Whey – The LIQUID part of coagulated milk.

5. Cheese Over 2000 different varieties Can be used as: –Snacks –Appetizers –Ingredient in a variety of dishes

6. Nutrition It is made from the curd of milk High in protein Value of nutrition depends on how the cheese was made –Fat –Vitamins –Minerals –Digestion

7. Buying Cheese Classified in several different ways –Source of the milk –The way the curd is made –Its texture or consistency Consistency – depends on the amount of moisture removed –Very hard, hard, semi-soft, soft Processed cheese – mixing and grinding together different natural cheeses Imitation cheese – made from milk protein and vegetable oils

8. Compare costs –Aged and sharp cheeses are higher –Imported cheeses are usually higher –Pasteurized processed cheeses are cheaper Consider Packaging –Prepackaged sliced, cubed, or grated cheese –Wedges, rolls, sticks, whole cheeses, or blocks –Cheese in smaller containers usually cost more –Do not buy large amounts of cheese unless you can use it

9. Principles of Cheese Cookery Serve cheese at room temperature Cook at low temperatures so you don’t over cook the protein Cook for as short of time as possible Add cheese after making basic sauce

10. Care of Cheese Keep in the refrigerator Keep on a original packaging or in an air tight container After opening non-refrigerated cheeses, keep in the refrigerator Use soft cheeses within a few days of purchase If the cheese has mold on it, cut off the mold and eat the rest.

11. Types of Cheese…  Unripened Cheese Ready for market as soon as the whey is removed. (More perishable.) Cream, Cottage, & Ricotta Cheeses  Ripened Cheese Cheese stored at specific temperatures to age. Controlled amounts of bacteria, mold, yeast, or enzymes are used for flavor.  Process Cheese Combinations of real cheese and other products.

12. Classifications Soft cheeseBrie, Cream Cheese, Mascarpone Semi-hardBlue, Monterey Jack HardCheddar, Colby Very hardParmesan, Romano