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.