IMH_Cooking_P2_Dairy


Start lesson:

14.50 uur IMHA/B

11.15 uur IMHC/D
1 / 29
next
Slide 1: Slide
horecaMBOStudiejaar 1

This lesson contains 29 slides, with interactive quizzes, text slides and 4 videos.

time-iconLesson duration is: 50 min

Items in this lesson


Start lesson:

14.50 uur IMHA/B

11.15 uur IMHC/D

Slide 1 - Slide

Dairy

Christmas break

  Pastry &  Bread
What should you learn for the Test period 2?
1. The Different Types of Cooking Techniques
2. Among other things, the differences between bread and pastry and the rest of that lesson
3. What we discussed in this lesson

Slide 2 - Slide

Lesprogram

Slide 3 - Slide

Describe:
#What is Pastry?
What is bread?

Slide 4 - Open question

Slide 5 - Slide

Slide 6 - Slide

Breakout rooms:
After watching the video we go to the Breakout rooms in pairs for 6 minutes and then:
Discuss what dairy is and answer the following questions.
Respond via Lessonup ​​when I get you back from the Braekout rooms.
1. What is dairy?
2. From which animals do we use milk?
3. What does the word mammals mean?

Slide 7 - Slide

Slide 8 - Video

1. What is dairy?
2. From which animals do we use milk?
3. What does the word: mammals mean

timer
6:00

Slide 9 - Open question

What is dairy?
  • Dairy is the general name for products made from raw milk. 
  • People mainly use the milk of cows, sheep, goats, camels, horses, water buffalos and yaks.
  • This milk comes only from mammals= zoogdieren

Slide 10 - Slide

Which dairy products do you know?

Slide 11 - Mind map

Milk tasting
Milk
1.
2.
3.
4.

Milk substitutes
5.
6.
7.
8.
cream
9.
10.
11.

yoghurt
12.
13.
14.

Slide 12 - Slide

Milk tasting
  1. half fat milk 
  2. full fat milk
  3. buttermilk
  4. longlife milk (uht)
5. almond milk
6. oat milk
7. soya milk
8. goats milk
12. owfat yoghurt
13. Greek yoghurt
14. creme fraiche
9. cooking 
 cream
10. whipped 
 cream
11. biological whippingcream

Slide 13 - Slide

Nice to know: Types of Dairy and Fat Percentages
Full Milk

Semi-skimmed milk

Skim milk

Coffee creamer

Buttermilk

chocolatemilk
           half full
           thin




  • 3,5 %

  • 1,5 - 1,8 %

  • max. 0,3 %

  • max. 7,5 %

  • 0,3 - 1 %

  • min. 2,5 %
  • 1,5 - 1,8 %
  • max. 1,0 %

but why is this useful to know?

Slide 14 - Slide

Why does milk actually boil over?

Slide 15 - Open question

Slide 16 - Video

Why does milk actually boil over?
MILK:
  • water
  • protein
  • milk sugar (lactose)
  • Fat
DURING COOKING:
  • proteins form a sheet on the surface. (coagulation earlier than 100 degrees)
MILK GOES TO COOK:
  • produces steam> pressure is built up> skin is pushed upwards> milk boils over

Slide 17 - Slide

What is the difference between Lactose intolerance and Lactose allergy? Write this down

Slide 18 - Open question

Slide 19 - Video

intolerant or allergy
Lactose intolerance:
  • body cannot digest lactose (intestines)
  • nausea, cramps, diarrhea
cow's milk allergy:
  • body cannot digest the protein (allergen)
  • allergic reactions
  • try other milk like sheep, goats

Slide 20 - Slide

Several important dairy products in the kitchen

Slide 21 - Slide

Slide 22 - Slide

Slide 23 - Slide

Slide 24 - Slide

longer shelf life
PASTEURIZE
  • Heat 15 sec to 72
  • Can be kept for 5 to 6 days
  • keep cool
STERILIZE
  • Heat to 110 for 5-10 sec
  • filling in bottle / carton
  • can be kept for several months
UHT
  • 3-5 sec to 140
  • long shelf life also outside refrigeration
  • almost no loss of taste
CONDENSING
  • Vacuum at 25 ° C - adding sugar eliminates the need for sterilization to kill microorganisms - sweetened and unsweetened
TO DRY
  • Heat to evaporate water - 180 ° C - 230 ° C -
  • (including Baby milk powder
  • and coffee creamer powder)

Slide 25 - Slide

Pasteurizing
Condensate
To dry
This is done to extend the shelf life
We also call the thickening of the milk?
coffee creamer powder is an example of this

Slide 26 - Drag question

Name two things you learned today
21 IMH A&B
21 IMH C&D

Slide 27 - Slide


  Pastry &  Bread
What should you learn for the Test period 2?
1. The Different Types of Cooking Techniques
2. Among other things, the differences between bread and pastry and the rest of that lesson
3. What we discussed in this lesson


Christmas break

Slide 28 - Slide

Slide 29 - Video