Breakfast Foods and Sandwiches

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Breakfast Foods and Sandwiches

• Dairy Products

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Dairy Products

• Fresh dairy products should be stored at 41 F or
  lower
• Stored in a tightly sealed container
• Stored separately from other foods, especially
  those with strong
• flavors. They absorb other
• flavors quickly

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Milk Products

• Can be purchased whole liquid, dry, evaporated or
  condensed
• All forms are pasteurized, which is heated to
  destroy harmful bacteria
• Some is homogenized which milk fat is distributed
  evenly throughout the product
• Milk is classified according to percentage of fat
  and milk solids

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Cream

• Three types of creamvary in the amount of fat in
  each.
• Heavy or whipping cream
• Light cream
• Half and half

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Butter and Margarine

• Contains 30 to 45 percent milk fat
• Sweet butter is made from sweet cream
• Most butter is salted, but unsalted butter is
  slightly sweeter
• Clarified butterbetter for cooking because the
  milk solids will burn the water will thin the
  foods consistency

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Butter and Margarine

• Margarine looks and cooks like butter
• Made from vegetable fat
• Margarine is not necessarily lower in fat

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Cheese

• Can be ripened or unripened
• Unripened include cream, cottage, mozzarella
• Cheeses ripened by external mold include Brie,
  Roquefort
• Cheese ripened by internal bacteria are Swiss
• Processed cheese has been pasteurized to prevent
  aging

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Categories of Cheeses

• Freshcottage
• Semi-soft Muenster
• SoftBrie
• Grating Cheese Parmesan
• Goat CheeseChevre
• Hard CheeseSwiss
• Blue-veined --Roquefort