Flashcards in Cheese Deck (14)
Uses of cheese
Savoury dishes - pizza, lasagne
Desserts - cheese cake, tiramisu
Garnish - sprinkle over pasta
Sauces - cheese sauce
Snack - w/ crackers, sandwiches
Salads + dressings - blue cheese dressing
Types of cheese
Hard - cheddar, parmesan
Semi-soft - edam
Soft - brie, mozzarella
Processed - cheese sloces, spreads
Blue-veined - Irish blue. Cheese inject with harmless blue mould.
Farmhouse - Codea. Locally produced, often made from unpasteurised milk
Describes food covered with grated cheese of breadcrumbs and browned in over under grill
Should not eat
Pregnant women, invalids, young children, anyone recovering from illness should not eat blue cheese, soft cheese, unpasteurised cheese
Composition of cheddar cheese (%)
Fat - 34.5
Protein - 25.5
Carb. - 0
Vitamins - 1.0
Minerals - 4.0
Water - 35.0
Composition cottage cheese (%)
Fat - 4.0
Protein - 13.6
Carb. - 1.4
Vitamins - 1.2
Minerals - 1.0
Water - 78.8
Growth + repair of body cells.
Excellent substitute for other animal foods (meat, fish, poultry)
Heat, energy, insulation.
High portion of saturated - eat in moderation by those on low-fat dits/high cholesterol
Serve with starchy high-fibre foods
eg. wholemeal bread, pasta, crackers
Calcium + phosphorous.
Bones and teeth
B, A, D
B: healthy nerves, release of energy.
A: Growth, healthy skin + eyes. Prevent night blindness.
D: Bones, absorption of calcium
Effects of heat/cooking on milk
Protein coagulates (becomes sooid) + shrinks
Overcooking - obese becomes stringy + indigestible (adding mustard helps make it more digestible)
Storage of dairy products
Check use by + best before date before buying dairy products
Store covered in cool, clean place eg. fridge
Keep milk out of sunlight - destroys vit. B + sours it.
Remove cheese from fridge about 1 hour before serving, as flavour is better served at room temp.