Cream Flashcards
1
Q
What is the classification of
Single cream Double cream Standard cream Low fat cream Aerosol cream Sour cream
A
18 48 38 12 35 18
2
Q
Composition of cream
A
Protein 2 Fat 38 Carbohydrate 3 Via A B D Minerals calcium Water 55
3
Q
What are the stages in the production of cream
A
Warmed
Separated
Heat treated
packaged
4
Q
What is the milk warmed to and why
A
50 degrees and to make separation easier
5
Q
What is used to separate the upper cream from the milk
A
Centrifugal force
6
Q
Guidelines for storing cream
A
Use by date
Cover to avoid absorbing odours
Fridge at 4 degrees
7
Q
Guidelines for cooking and preparing cream
A
Over whip = butter and buttermilk
Over cook = curdle
8
Q
Cream substitutes
A
Nat yoghurt
Fromage frais 30% fat
Creme fraiche 30% fat
9
Q
N.v cream
A
Small HGV prot Saturated fat Dissacharide lactose A b d Lacks iron, calcium Water content depends on type
10
Q
Why does water content vary
A
More fat = less water
