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Cream & Butter

QuestionAnswer
Classify cream? Single/ pouring cream, Double cream, Whipping cream, Low fat cream, Ultra heat treatment, Sour cream
What does cream lack? Dietary fibre, Starch, Vitamin C
What is it a good source of? Calcium, HBV protein
What is the production of cream? 1. Warmed 2. Separated 3. Heat treated 4. Packaged and labelled
What are culinary uses of cream? Baking, Savoury dishes, Soups, Desserts, Garnish
What should you avoid when preparing cream? Over whipping & Over heating
What are cream substitutes? Créme fraiche, Fromage frais, natural yoghurt, greek yoghurt
Classify butter? Salted butter, Unsalted butter, Low fat butter, Spreadable butter
What does butter lack? Vitamin C, Iron, Water content
What is the production of butter? 1. Pasteurised 2. Chilled 3. Churned 4. Drained 5. Addition of salt 6. Weighed 7. Packaged and labelled
Where do you keep butter? Covered and refridgerated
What is the culinary uses of butter? Baking, Sauces, Desserts
What should you avoid when cooking butter? Overheating
Created by: SarahBonner
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