Cream Flashcards
Q: How is cream produced from milk for commercial purposes?
A: Skimming the upper-butterfat layer from milk before homogenization using centrifuges.
Q: What is the ideal temperature for accelerating the cream separation process in industrial production?
A: 35-54℃.
Q: What is the purpose of pasteurizing cream in a similar way to milk during production?
A: To enhance storage qualities and ensure safety for consumption.
Q: What are the main types of cream listed in the document?
A: Clotted cream, double cream, whipping cream, whipped cream, half cream, single cream.
Q: What are the characteristics of clotted cream?
A: Cream heated to dry and thicken, with a fat content of 55%, commonly served with scones and jam.
Q: How does double cream differ from other types of cream in terms of versatility?
A: It withstands boiling, whips, and freezes well, with a fat content of 48%.
Q: What is the primary use of whipping cream in food preparation?
A: Whipping for decoration of desserts, with a fat content over 35%.
Q: What is the fat content of whipped cream, and how is it prepared?
A: 10-15%; primarily used in coffee.
Q: What is the fat content of single cream, and how is it used in cooking?
A: 18%; used for pouring on fruit, in coffee, and adding to casseroles and soups.
Q: What are some cream substitutes mentioned in the document?
A: Creme fraiche, Fromage frais, Quark, Greek yogurt, Soya cream.
Q: What is the ideal fat content in cream for whipping until stiff and decorating cakes?
A: 35%-42%.
Q: How should cream be stored in the home to maintain freshness?
A: In a cool, dark place, away from strong odors, and covered up.
Q: Can single cream be whipped?
A: No, it cannot be whipped.
Q: Why should single cream not be frozen?
A: It separates when thawed.
Q: When can whipping and double cream be frozen?
A: If they are lightly whipped first.
Q: What is the recommended temperature for storing cream before use?
A: 4-5℃.
Q: Why is it important not to overwhip cream before use?
Q: Why is it important not to overwhip cream before use?
Q: What are rosettes of whipped cream commonly frozen on for future use?
A: Greaseproof paper.
Q: Why is the nutrient content of cream different from that of milk?
A: Cream is composed of the upper-butterfat layer of milk, resulting in different nutritional content.
Q: List the different types of cream and their fat contents.
A: Clotted cream (55%), double cream (48%), whipping cream (over 35%), whipped cream (35%), half cream (10-15%), single cream (18%).
Q: How is cream used in food preparation?
A: Cream with 35%-42% fat can be whipped for decoration, served with scones and fruit, and incorporated into mousses, souffles, and cheeses.
Q: Why is cream used in food preparation?
A: Cream adds richness, flavor, and texture to dishes.
Q: How is cream produced commercially?
A: Cream is separated from milk using centrifuges, then cooled, stored, and pasteurized.
Q: How should cream be stored in the home?
A: In a cool, dark place, covered, and away from strong odors, following the manufacturer’s guidelines.
Q: Why should single cream not be frozen?
A: It separates when thawed.
Q: When can whipping and double cream be frozen?
A: After light whipping.
Q: How should cream be whipped before use to avoid separation?
A: Gently whipped to prevent separation into fat globules and whey.
Q: What are some cream substitutes commonly used in cooking?
A: Creme fraiche, Fromage frais, Quark, Greek yogurt, Soya cream.
