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Cheese & Yoghurt

QuestionAnswer
Classify cheese? Hard cheese, Semi hard cheese, Soft cheese, Processed cheese, Mould cheese
What is it an excellent source of? HBV protein, saturated fat, vitamin A&D, Calcium
What vitamin does it lack? Vitamin C
What is the production of cheese? 1. Pasteurised 2. Starter culture added 3. Rennet added 4. Curds&Whey 5. Cut 6. Draining 7. Scalding 8. Cheddering 9. Curd chips 10. Salt added 11. Pressed and ripened 12. Packaged & Labelled
Where should you buy cheese? From retailers that has a strict food hygiene and safety policy
What should you check before buying? Use by date
Where should you store cheese? In fridge, @ 4*C away from heat & light
What are culinary uses of cheese? Savoury dishes, Baking, Salads, Sauces, Snacks, Desserts, Dips, Sandwiches
What are effects of cooking cheese? Protein coagulates, fat melts, colour changes, cheese becomes tough and indigestable
Classify yoghurt? Set , Stirred, Frozen, Drinking, Natural, Greek, Bio
What does yoghurt lack? Iron, Vitamin C, Calcium, Dietary fibre
What is the production of yoghurt? 1. Homogenised 2. Pasteurised 3. Cooled 4. Starter culture 5. Fermentation 6. Cooled 7. Addition of other ingrediants 8. Packaged and Labelled
Where should you store yoghurt? In a fridge at 4*C
What are culinary uses of yoghurt? In desserts, on desserts, dips, savoury dishes, drinks
What should you avoid in cooking yoghurt? Over cooking as it can curdle
Created by: SarahBonner
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