Cheese making process
Whats the missing process?
1.
2.Milk Pasteurization
3.Curd Formation
4.Curd Cutting
5.Curd Conditioning
6.Ripening
7.Packaging
Milk Standardization
Name an example of fresh/unripened cheese
Cottage, cream, quark, baker's white, ritcotta, mascarpone, chevre
fake cheese is called
analogous
name the 4 ingredients in creme anglaise
10% milk fat, vanilla, egg yolk, sugar
processor shell the seed and the broken pieces are now in a from called cocoa nibs. then processors the grind cocoa nibs into a product called
cocoa mass
Whats the missing process?
1.Milk Standardization
2.
3.Curd Formation
4.Curd Cutting
5.Curd Conditioning
6.Ripening
7.Packaging
Milk Pasteurization
Name an example of soft cheese
Camembert, brie
The milk protein is called
casein
what temp do you bring creme anglaise to?
190f (88c)
cocoa mass is pure chocolate in its roughest form. they liquefy the cocoa mass to make
chockolate liquor
Whats the missing process?
1.Milk Standardization
2.Milk Pasteurization
3.
4.Curd Cutting
5.Curd Conditioning
6.Ripening
7.Packaging
Curd Formation
Name an example of unripened semi-soft cheese
mozzarella, bocconcini, fior di latte
the white bloomy rind on a brie grows from
penicillium camemberti
what does the churring process create?
over run, adding 20-100% air
how do you store chocolate?
with dry goods in an air tight containers temp should be between 16-18 'C
Whats the missing process?
1.Milk Standardization
2.Milk Pasteurization
3.Curd Formation
4.
5.Curd Conditioning
6.Ripening
7.Packaging
Curd cutting
Name an example of surface ripened semi-soft cheese
feta, oka
the unique characteristics of a cheese are created during
conditioning
Whats the storing and serving temp for ice cream
-12 and -18
what happends to chocolate when you add moisture or steam into the chocolate?
the chocolate may seize or harden and you will need to start over.
Whats the missing process?
1.Milk Standardization
2.Milk Pasteurization
3.Curd Formation
4.Curd Cutting
5.
6.Ripening
7.Packaging
Curd conditioning
Name an example of interior ripened semi-soft cheese
Monterey jack, havarti, muenster
The harder the texture of cheese, the longer you can store it, true or false
TRUE
what is the difference between sorbet and granita
sorbet is churred while set, and granita is set still
what do you call the parchment cones to pipe delicate lines, motifs, or decoration?
coronets
Whats the missing process?
1.Milk Standardization
2.Milk Pasteurization
3.Curd Formation
4.Curd Cutting
5.Curd Conditioning
6.
7.Packaging
Ripening
Name an example of firm cheese
Cheddar, colby, gouda, friulano, raclette, gruyere, provolone, edam, swiss, brick
The softer the cheese the higher the calcium, true or false
False, harder cheeses have more calcium
which ice cream has over run
philadelphia
what is the melting temp / cooling temp/ holding temp of milk chocolate?
45-50'C / 26'C / 29-30'C
Whats the missing process?
1.Milk Standardization
2.Milk Pasteurization
3.Curd Formation
4.Curd Cutting
5.Curd Conditioning
6.Ripening
7.
Packaging
Name an example of hard cheese
Pecorino romano, asiago, parm
Ricotta is an example of
acid curds
rennet curds
mixed curds
Acid curds
What is the best meringue choice for a baked Alaska, and what is the most common
best- italian
common- swiss
what do you call chocolate that has been molded into small disks which eliminate the need for chopping and saves time?
callets
What are the 7 processes for producing cheese
1.Milk Standardization
2.Milk Pasteurization
3.Curd Formation
4.Curd Cutting
5.Curd Conditioning
6.Ripening
7.Packaging
Name an example of veined cheese
Bresse blu, stilton, roquefort, cambozola, ermite, gorgonzola
Skim milk contains 3.25% butter milk
False, skim milk contains less than 1% milk fat
fill in the blank
name coating filling
bombe Africaine ________ apricot bombe mix bombe Cardinale ________ praline/vanilla bombe mix bombe ________ coffee ice cream rum flavoured mombe mis
chocolate ice cream
Raspberry sorbet
Ceylon
what is the melting temp / cooling temp/ holding temp of white chocolate?
45-50'C / 25'C / 28-30'C
What are the 3 curd formation
Acid, Rennet, Mixed
What are the 3 types of semi soft cheese
unripened, surface ripened, interior ripened
lemon juice helps prevent curdling of milk products
False
fill in the blank
name coating filling
bombe ____ vanilla icecream maraaschino bombe mix
Bombe florentine _________ praline bombe mix
Bombe tutti-frutti strawberry sorbet _______
diplomat
raspberry sorbet
lemon bombe mix
what is the melting temp / cooling temp/ holding temp of dark chocolate?
45-50'C / 27'C / 31-32'C
Acid Acid and enzyme
Rennet Lactic acid
Mixed Calves stomach
Acid- lactic acid
Rennet- Calves stomach
Mixed- Acid and enzyme
What are the 6 cheese classifications
fresh/unripened
soft
semi-soft
firm
hard
veined
Marscarpone is a type of ____ cheese
Fresh/ unripened
caramel sauce consists of 5 basic ingredients what are they?
sugar, water, lemon juice, cream, and butter
a bite sized sweet you make with melted chocolate, butter and/or whipping cream and flavorings.
truffles