Chapter 9 -- Dairy Products on the Menu
blue-veined cheese
A cheese produced by inserting live mold spores into the center of the ripening cheese with a needle.
fresh cheese
A cheese that is not aged or allowed to ripen.
buttermilk
A fermented liquid dairy product made by adding bacterial cultures to low-fat or skim milk to create a thickened texture and tangy flavor.
acidophilus milk
A fermented liquid dairy product made by adding lactobacillus acidophilus bacteria to milk.
hard cheese
A firm, somewhat pliable, and supple cheese with a slightly dry texture and buttery flavor.
compound butter
A flavorful butter made by mixing cold, softened butter with flavoring ingredients such as fresh herbs, garlic, vegetable purees, dried fruits, preserves, or wine reductions.
grating cheese
A hard, crumbly, dry cheese that is commonly grated or shaved and placed on top of food.
cream
A liquid dairy product made from the butterfat that separates from non-homogenized milk.
milk
A liquid dairy product produced by the mammary glands of cows, goats, sheep, or water buffalo.
dry-rind cheese
A semi-soft cheese that is allowed to ripen through exposure to air.
washed-rind cheese
A semisoft cheese with an exterior rind that is washed with a brine, wine, olive oil, nut oil, or fruit juice.
yogurt
A semisolid dairy product that has been fermented by adding bacterial cultures to milk; in addition to natural sugars, flavored versions often contain refined sugars or artificial sweeteners.
kefir
A semisolid dairy product that has been fermented by adding strains of active bacteria and yeast to milk.
sour cream
A semisolid dairy product that has been fermented by adding strains of active bacteria to cream.
butter
A solid dairy product made by churning butterfat until it reaches a solid state; contains a minimum of 80% butterfat.
cheese
A solid dairy product made from milk curds.
crème fraiche
A soured cream containing approximately 28% butterfat.
soft cheese
Also known as a rind-ripened cheese; a cheese that has been sprayed with a harmless live mold to produce a thin skin or rind.
appetizers, salads, sauces, entrees, desserts
Artisan and imported cheeses are likely to be showcased in _____________, ________, ________, __________, and elegant ___________ at fine dining and special event venues.
portion size
Because many dairy products are high in fat, __________ _______ should be considered.
flavor, mouthfeel
Butter adds _________ and ________________ to foods.
browned
Butter is sometimes ___________ to produce a more complex flavor.
fat, calories, nutrients
Calcium-rich, low-fat dairy products have less ______ and fewer ___________ than the full-fat versions but still provide essential ____________.
flavor profiles, cheese
Changing the types of dairy products in dishes and layering nutrient-dense ingredients helps create different _________ __________ and produce unique menu items; when nutrient-dense, flavorful ingredients are added, less __________ is required to impact flavor, which can lead to healthier menu items.
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Cheese is a concentrated source of many nutrients because it takes approximately _____ lb of whole milk to produce just 1 lb of cheese.
saturated fat, cholesterol, salt
Cheese is an animal-based product and, therefore, contains ____________ _____ and ________________; cheeses also contain _______, so consideration should be given to the amount of sodium in the cheese when preparing menu items.
natural, melted, sliced, grated, featured, condiment
Cheese is often used in its ___________ state or __________ in sandwiches; it is commonly __________, __________, or ____________ in sauces; yogurt and low-fat sour cream can be served as a _______________ to add flavor and tanginess to sandwiches.
evaporated milk
Commonly used in custards; it has a slightly thick consistency that can be substituted for cream-based sauces, reducing fat and calories.
color, creamy, flavor
Dairy products add ________, a _________ texture, and _________ to side dishes.
pasta, cheese fondues
Dairy products add texture, flavor, and nutrients to a variety of entrees; sauces served with entrees incorporate different forms of dairy products; a variety of cheeses are commonly featured in ________ dishes as well as in _________ __________.
color, texture, flavor, main ingredients
Dairy products are added to salads for ________, ___________, and ________ or can be one of the ________ ________________ in a salad.
yogurt, sour cream, cottage cheese, cream cheese, milk, cream, cheese
Dairy products are featured in both hot and cold appetizers; _________, ______ _______, ___________ _________, and _________ __________ are often used as base ingredients for dips and spreads; _______, _________, and _________ play key roles in sauces that are served with appetizers.
creamed vegetable, chowders, chilled fruit
Dairy products are used in soups as a main ingredient and as an accompaniment; _________ _____________ soups such as broccoli, potato, and asparagus soups are quite popular; milk or cream also forms the base for many ___________; __________ ________-based soups often include yogurt to balance the sweetness of the fruit, add body, and enhance mouthfeel.
base, texture, flavor
Dairy products can be used two ways in salad dressings; for example, with blue cheese dressing, buttermilk or sour cream serves as the _______ of the dressing, and then the blue cheese is folded in to develop more __________ and _________.
temperatures
Dairy products should be served at appropriate _________________.
smoothies, coffee, tea, alcohol
Dairy products such as milk and cream are emphasized at beverage houses and bar venues in ____________ and specialty drinks that feature __________, ______, and ____________.
complete-protein, calcium
Dairy products such as milk, cheese, and yogurt are ___________-__________ foods and rich in ____________.
milk, cream, butter
Dairy products such as milk, cream, and butter are integral components of many desserts; _______ and _________ are used to make ice creams, custards, and mousses; _________ is often a key fat in baked goods such as pies, cookies, cakes, and breads.
menu description, revenue
Featuring the main dairy product along with its complementary ingredients creates an effective ________ _______________ and can increase ____________.
function, flavor, value
Food costs for dairy products vary, but the cost of higher-priced items can be offset by the ___________, _________, and ________ that they add to the menu.
textures, flavors, nutrients
For foodservice operations, dairy products offer a range of choices that add diverse ___________ and ___________ to menu items while increasing ____________.
Greek yogurt
In addition to regular yogurt, ________ ___________ is commonly available; it has more protein, less sodium, fewer carbohydrates, and less calcium than regular yogurt has.
fresh, soft, semisoft, blue-veined, hard, grating
In general, cheeses are classified as ________, _______, _____________, ______-_________, _______, or _________ cheeses.
healthy, comfort, sophisticated
Individuals perceive dairy products in many different ways; for example, yogurt is typically perceived as ___________; dairy products are perceived as ___________ foods when used in dishes such as macaroni and cheese or a cold glass of milk served with cookies; dairy products can also be perceived as ________________ foods.
butter, cream, sour cream
Items made from milk that have little to no calcium, such as _________, ________, and _______ ________, are often grouped with dairy products because they are made from milk.
milk, cream
Liquid dairy products include fluid forms of milk products such as ________ and __________.
butterfat
Milk and cream classifications are generally determined by ______________ content.
milk, cream, ice cream, milk, yogurt
Milk is a nutritious stand-alone beverage that is also added to other beverages; _______, ________, and _____ ________ are commonly featured in milkshakes, floats, and alcoholic beverages; ________ and __________ are common ingredients in smoothies.
high, low, double boiler, stirring
Milk scorches when cooked at _______ temperatures; cooking milk at a ______ temperature in a __________ __________ and ____________ constantly helps prevent milk from scorching.
sweetened condensed milk
Most commonly used in baked goods and confections such as fudge.
clarified butter
Most foodservice operations use ___________ _________, which has had the milk solids and water removed, because it has a higher smoke point.
breakfast, side dish, dessert
Nutrient-dense dairy products can be promoted to meet the demand for nutritious menu items; for example, Greek yogurt topped with seasonal fruits can be promoted as a nutritious protein-rich ____________, a ______ ______, or a light ___________.
presentation, nutrient density
Pairing dairy products with colorful fruits and vegetables is an effective way to elevate __________________ and increase __________ __________.
sandwiches, pizzas, salads, soups
Quick service and fast casual venues offer dairy products in menu items that are easy to eat and transport, such as ______________, ________, __________, and ________.
dry, washed
Semisoft cheese have either a _____ rind or a _________ rind.
bacteria, yeast
Semisolid dairy products are fermented with cultures such as ____________ or ________ to create a thick texture and tangy flavor.
acidic, marinades
Semisolid dairy products contain bacteria, making them more __________; for this reason, dairy products such as yogurt are commonly used in _____________ to help tenderize proteins.
probiotics
Semisolid dairy products such as yogurt, kefir, and sour cream often contain _______________.
dips, toppings, soups, salad dressings, sauces
Semisolid dairy products such as yogurt, sour cream, and creme fraiche are commonly used to make ______, ___________, _________, _________ _____________, and __________.
flavor, react, shredding
The type of cheese selected for a recipe depends on the _________ desired in the finished product and how the cheese will ________ during the cooking process; ____________ cheese allows less to be used while still covering the item; it also allows it to melt faster and more evenly.
dry milk
Used in baked goods; once reconstituted, can be whipped.
type, amount
When developing flavor, it is important to consider the _______ and _________ of dairy product used to ensure that the recipe is both flavorful and healthy.
acids, enzymes, salts, polyphenols
When milk is heated along with ________, ____________, ________, or ________________, the casein precipitates from the milk to form curds; to prevent curds from forming, these should be added to the milk instead of the milk being added to any of these ingredients.
solid
_______ dairy products include butter and cheeses; both butters and cheeses contain fat and should always be used in appropriate portions.
cottage cheese
__________ _________ adds a contrasting texture to crisp salad greens and provides protein.
yogurt
__________ is one of the most nutrient-dense dairy products and can often be substituted for higher-fat dairy products such as whole milk, cream, sour cream, and creme fraiche.