Cheese Flashcards Preview

Home economics > Cheese > Flashcards

Flashcards in Cheese Deck (14)
1

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

2

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

3

Au gratin

Describes food covered with grated cheese of breadcrumbs and browned in over under grill

4

Should not eat

Pregnant women, invalids, young children, anyone recovering from illness should not eat blue cheese, soft cheese, unpasteurised cheese

5

Composition of cheddar cheese (%)

Fat - 34.5
Protein - 25.5
Carb. - 0
Vitamins - 1.0
Minerals - 4.0
Water - 35.0

6

Composition cottage cheese (%)

Fat - 4.0
Protein - 13.6
Carb. - 1.4
Vitamins - 1.2
Minerals - 1.0
Water - 78.8

7

Protein

HBV.
Growth + repair of body cells.
Excellent substitute for other animal foods (meat, fish, poultry)

8

Fat

Saturated.
Heat, energy, insulation.
High portion of saturated - eat in moderation by those on low-fat dits/high cholesterol

9

Carbohydrate

None.
Serve with starchy high-fibre foods
eg. wholemeal bread, pasta, crackers

10

Minerals

Calcium + phosphorous.
Bones and teeth

11

Vitamins

B, A, D

B: healthy nerves, release of energy.

A: Growth, healthy skin + eyes. Prevent night blindness.

D: Bones, absorption of calcium

12

Effects of heat/cooking on milk

Protein coagulates (becomes sooid) + shrinks
Fat melts
Overcooking - obese becomes stringy + indigestible (adding mustard helps make it more digestible)

13

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.

14

Cheese production

1. Fresh milk pasteurised, destroy harmful bact.
2. Bacteria added to sour milk
3. Ronnet added to clot milk
4. Now consists of curd (solid part) + whey (watery substance€
5. Whey removed, curd cut into pieces + salted. (Cottage cheese production stops here)
6. Cheese pressed into moulds, lightly: soft cheese. Fimly: hard cheese
7. Blocks cheese stored, allowed ripen between 3-12 months