dairy desserts using milk and cream. forms of milk available in the store : fresh whole evaporated...
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Processing Milk Pasteurization Milk is heated to 160⁰F for 15 seconds Rapidly cooled to 45⁰F Used to destroy harmful microorganisms Homogenization Milk is forced through small openings Breaks up fat into small globules Prevents milk from separatingTRANSCRIPT
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Dairy DessertsUsing milk and cream
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Forms of Milk available in the store:
• Fresh whole• Evaporated• Skim• Low-fat• 1% or 2%• Flavored• Sweetened condensed• Buttermilk• Non-fat dry
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Processing MilkPasteurization• Milk is heated to
160⁰F for 15 seconds• Rapidly cooled to
45⁰F• Used to destroy
harmful microorganisms
Homogenization• Milk is forced
through small openings
• Breaks up fat into small globules
• Prevents milk from separating
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Cooking with Milk• To prevent scum:–Cover the pan–Dilute the milk–Float fat on surface
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Cream is the fat of milk.
3 categories of cream:1. heavy or whipping cream = 30% fat2. light or coffee cream = 18% fat3. half and half (mix of light and heavy cream) =
not less than 10.5% fat
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To whip cream:
1. Chill cream, bowl, and beaters.2. Beat cream at medium speed.3. Add sugar gradually, increase speed.4. Beat until stiff.
DO NOT OVERBEAT!!
Result?
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PuddingThickening agents:
-cornstarch-tapioca-rice-bread-cornmeal-eggs
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Pudding CookeryScalding milk: Heat on low until it steams; never
let it boil.Adding eggs: 1.Put a small amount of hot
pudding into beaten eggs. 2. Stir.
3. Return all to hot pudding.
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Gelatin Creams3 milk-based desserts that use gelatin:Spanish creams- gelatin added to a stirred
custardBavarian cream – fold beaten egg whites,
whipped cream, flavoring into a stirred custard
Charlottes – whipped cream added to a Bavarian cream molded with ladyfinger sides
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Principles of Gelatin Creams
1. Soak gelatin in a cold liquid. 2. Gelatin will absorb liquid.3. Dissolve in a hot liquid.4. Chill.5. When slightly thickened, add beaten egg
whites or whipped cream.
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Frozen desserts• Ice cream – milk, cream, sugar, flavoring
At least 10% milkfat. Stirred during freezing.
Ice milk- lowfat milk and whole milk, sugar, flavoring
At least 2% milkfat. Stirred during freezing.
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More frozen dessertsFrozen yogurt : -yogurt, sugar, flavoring, stabilizers -less than 3.25% milkfat - Stirred while freezingSherbet: - fruit juices, sugar , milk, beaten egg whites - At least 1% milkfat - Stirred while freezing
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More frozen dessertsSorbet: - like sherbet but no milkParfaits: - eggs, sugar, whipped cream, flavoring - sugar syrup poured over beaten eggs - frozen without stirringMousse: -sweetened flavored whipped cream - frozen without stirring
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Making frozen dairy desserts
Stirring during freezing keeps ice crystals small.
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Making frozen dessertsFrozen desserts are made by the withdrawal of
heat.
Agents used to withdrawal heat are
and salt.
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Cheese Cheese is a concentrated form of milk.
Fresh cheese has asweet flavor and is often used in desserts.
Examples:Cream, cottage,
neufchatel
Soft cheeses are also used in deserts.
Example: Ricotta
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Tips for Cheesecakes• Bake at low temperature to prevent shrinking.• Shake gently to test for doneness.• Center may jiggle, but will set as it cools.• Chill before serving.• Cut with a wet knife, or use a piece of dental floss!