CREAM Flashcards
1
Q
Nutritional value of Cream:
A
- Small amount Protein
- Fat
- Lactose
- Vit A
- Vit D
- Calcium
2
Q
How is Cream PRODUCED?
A
- Separating the FAT & SOLID from milk
- Clotted cream = cooked/baked to get that thick skin
3
Q
What Creams contain the most fat?
A
SINGLE = Least = 18%
DOUBLE
WHIPPING CREAM
CLOTTED CREAM = Most = 50%
4
Q
What is CLOTTED CREAM?
A
- Thick
- Spreadable
- Grainy texture
- Cannot be whipped
5
Q
What is DOUBLE CREAM?
A
- Pourable
- Added to sauces
- Can be whipped and piped
- Floats on soups
6
Q
What is XTRA THICK DOUBLE CREAM?
A
- Spooned over desserts
- Cannot be poured
- Cannot be whipped as already whipped slightly
7
Q
What is WHIPPING CREAM?
A
- Pipeable
- Used on sweet desserts
- Fillings for cakes
8
Q
What is AEROSOL CREAM?
A
- Instant topping
- Contains additives
- Serve immediately once squeezed out as it deteriorates in 30 mins
9
Q
What is SOURED CREAM?
A
- Unpipeable
- Dips
- Toppings
- Sharp taste
10
Q
What is SINGLE CREAM?
A
- Unwhippable because it doesn’t contain enough fat
- Pouring
