Ch 15- Cheese

Question 1

Nutritional value

Answer 1

Protein- sub for meat
Carbs- none
Fat- high in saturated and cholesterol 
Vit A +B
calcium
Water- hard cheese contains more fat and less water

Question 2

Uses

Answer 2

Snacks and sandwiches
Salads 
Main meals- pizza
Salad dressing- eg blue cheese
Cheeseboard

Question 3

Types

Answer 3

Hard eg cheddar and parmasen
Semi soft eg edam and blarney
Soft eg Brie and mozzarella
Processsed eg easi singles and spreads

Question 4

Manufacturing cheese

Answer 4

Milk is pasteurized and a culture of bacteria is added
Rennet is added and milk is warmed
It separates into curds and whey
Whey is removed
After being drained, chopped and salted,the curd is pressed into a Mould and left to mature for 3-12 months

Question 5

Buying cheese

Answer 5

Buy in small amounts
Check expiry date
Use quickly once opened
Prices vary according to type and quality

Question 6

Storing cheese

Answer 6

Wrap loosely in grease proof paper and aluminum foil
Store in fridge
Remove from fridge one hour before use

Question 7

Effects of cooking

Answer 7

Protein coagulates and shrinks
Fat melts
Cooking at high temps make it indigestible