cream

Question 1

what is the classification of cream

Answer 1

-single/pouring cream

-double cream

-sour cream

-low-fat cream

Question 2

what is the nutritional value of cream

Answer 2

protein: a small amount of HBV protein

fat: a source of saturated fat
-the amount of fat depends on the type of cream

carbohydrates: contains a small amount of carbohydrates in the form of the disaccharide lactose (sugar)
-lacks dietary fibre and starch

vitamins: contains small amounts of B-group vitamins
-contains small amounts of vitamins A and D
-lacks vitamin C

minerals: a source of calcium
-lacks iron

water: water content varies depending on the type of cream
-the higher the water content the less fat is present

Question 3

how is cream produced

Answer 3

1. warmed: milk is warmed to 50C to make its separation easier
2. separated: fat is separated from milk using centrifugal force. this spins at high speed to separate the upper cream layer from the bottom layer , which is sold as skimmed milk
3. heat treated: cream is heated by pasteurisation, sterilisation or UHT depending on the type of cream being made
4. packaged and labelled: cream is packaged in containers of varying size made of varying materials. the containers are labelled with details including the type of cream, ingredients, storage instructions, allergy advice and nutritional information

Question 4

what are the guidelines for buying cream

Answer 4

-buy cream from a retailer that has a strict food hygiene and safety policy to ensure any cream being sold is safe and fit for consumption

-check the use by date

-buy cream in small amounts. buying too much can lead to food waste as cream has a short shelf life

-ensure packaging is properly sealed. damaged or incorrectly sealed packaging will quicken cream spoilage

Question 5

what are the guidelines for storing cream

Answer 5

-store cream at 4C as room temperature can speed up bacterial growth increasing the rate of spoilage

-follow the FIFO system- place newly purchased cream behind older cream

-minimise the amount of time cream is in storage. use within two or three days

-keep cream covered and away from strong-smelling foods, such as blue cheese to prevent it absorbing odours

Question 6

what are the guidelines for preparing and cooking with cream

Answer 6

-avoid over-whipping cream, as it can separate into butter and buttermilk

-avoid overheating cream, as it can curdle

Question 7

what are examples of cream substitutes

Answer 7

-natural yoghurt

-greek yoghurt

-crème fraiche