Cheese

Question 1

Uses of cheese

Answer 1

Savoury dishes - pizza, lasagne
Desserts - cheese cake, tiramisu
Garnish - sprinkle over pasta
Sauces - cheese sauce
Snack - w/ crackers, sandwiches
Salads + dressings - blue cheese dressing

Question 2

Types of cheese

Answer 2

Hard - cheddar, parmesan
Semi-soft - edam
Soft - brie, mozzarella
Processed - cheese sloces, spreads
Blue-veined - Irish blue. Cheese inject with harmless blue mould.
Farmhouse - Codea. Locally produced, often made from unpasteurised milk

Question 3

Au gratin

Answer 3

Describes food covered with grated cheese of breadcrumbs and browned in over under grill

Question 4

Should not eat

Answer 4

Pregnant women, invalids, young children, anyone recovering from illness should not eat blue cheese, soft cheese, unpasteurised cheese

Question 5

Composition of cheddar cheese (%)

Answer 5

Fat - 34.5
Protein - 25.5
Carb. - 0
Vitamins - 1.0
Minerals - 4.0
Water - 35.0

Question 6

Composition cottage cheese (%)

Answer 6

Fat - 4.0
Protein - 13.6
Carb. - 1.4
Vitamins - 1.2
Minerals - 1.0
Water - 78.8

Question 7

Protein

Answer 7

HBV.
Growth + repair of body cells.
Excellent substitute for other animal foods (meat, fish, poultry)

Question 8

Fat

Answer 8

Saturated.
Heat, energy, insulation.
High portion of saturated - eat in moderation by those on low-fat dits/high cholesterol

Question 9

Carbohydrate

Answer 9

None.
Serve with starchy high-fibre foods
eg. wholemeal bread, pasta, crackers

Question 10

Minerals

Answer 10

Calcium + phosphorous.

Bones and teeth

Question 11

Vitamins

Answer 11

B, A, D

B: healthy nerves, release of energy.

A: Growth, healthy skin + eyes. Prevent night blindness.

D: Bones, absorption of calcium

Question 12

Effects of heat/cooking on milk

Answer 12

Protein coagulates (becomes sooid) + shrinks
Fat melts
Overcooking - obese becomes stringy + indigestible (adding mustard helps make it more digestible)

Question 13

Storage of dairy products

Answer 13

Check use by + best before date before buying dairy products
Store covered in cool, clean place eg. fridge
Keep milk out of sunlight - destroys vit. B + sours it.
Remove cheese from fridge about 1 hour before serving, as flavour is better served at room temp.

Question 14

Cheese production

Answer 14

1. Fresh milk pasteurised, destroy harmful bact.
2. Bacteria added to sour milk
3. Ronnet added to clot milk
4. Now consists of curd (solid part) + whey (watery substance€
5. Whey removed, curd cut into pieces + salted. (Cottage cheese production stops here)
6. Cheese pressed into moulds, lightly: soft cheese. Fimly: hard cheese
7. Blocks cheese stored, allowed ripen between 3-12 months