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76 Cards in this Set
- Front
- Back
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Milk produced from removing approximately 60% of water from whole, homogenized milk. This must contain 7.25% milkfat and 25.5% milk solids. The product is canned and sterilized and thus will only need refrigeration upon opening. May be reconstituted to whole milk with an equal amount of water.
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Evaporated milk
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Has 60% of the water removed and contains 40-45% sugar. Cannot be used as a substitute for evaporated or whole milk.
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Sweetened condensed milk
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Milk produced by removing all the moisture (less than 5% by weight is left) from pasteurized milk. This may be stored without refrigeration for an extended period of time.
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Dry milk powder
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Mixture of whole milk and cream. Contains 10-18% milkfat. Often served with cereals or coffee.
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Half and half
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Products with >18% to < 30% milkfat. Used in baked goods, soups, coffee, fruit and cereal.
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Light cream, Coffee cream, table cream
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Contains 30-36% milkfat. Used for thickening and enriching sauces and as ice cream, and as whipped cream topping for mousses or custards.
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Light whipping cream or whipping cream
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Contains not less than 36% milkfat. This type of cream whips easily and holds the shape longer. Used in the same way as light cream.
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Heavy whipping cream or heavy cream
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Originally, this is the liquid that remains after cream is churned into butter. Today, it’s made from inoculating Streptococcus lactis into fresh, pasteurized skim or low fat milk. Often used in beverages and baked goods.
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Buttermilk
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Produced by adding Streptococcus lactis to pasteurized, homogenized light cream. Used as a condiment or added to baked goods.
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Sour cream
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A cultured cream of the French cuisine made from heavy cream and buttermilk with active cultures.
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Créme fraîche
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Fermented milk product with a lightly set or thick consistency. This is made by the addition of Lactobacillus bulgaricus and Streptococcus thermophilus. This product may be eaten on its own or may be used in baked products, salad dressings, and frozen desserts.
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Yogurt
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Butter with 2.5% of salt added. The salt enhances the flavor and shelf-life of the butter.
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Salted butter
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Made by incorporating air into butter. This process increases a butter’s volume and spreadability.
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Whipped butter
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A butter with its water and milk solids removed.
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Clarified butter
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A butter substitute made from animal or vegetable fats or a combination of these.
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Margarine
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Cheeses which were neither cooked nor ripened. With a moisture content of 40-80% , these cheeses are highly perishable.
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Fresh or unripened cheeses
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Soft cow’s milk cheese made from the USA containing ~ 35% fat. Used in baking, as a dip, as a dressing or a spread.
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Cream cheese
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Semi-soft Greek or Italian in origin made from sheep or goat’s milk. It is white and pickled. Used as a snack, a part of salad, sauces or fillings.
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Feta
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Soft cow’s milk cheese originally from the Lombard region in Italy. It contains 70-75% fat and is thus extremely soft and creamy but highly perishable. Used in sauces and desserts.
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Mascarpone
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Italian cheese traditionally made from water buffallo’s milk. This becomes elastic when molten
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Mozzarella
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Soft Italian cheese similar to America cottage cheese. This is used in pasta dishes and desserts.
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Ricotta
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Cheeses with soft skins and creamy centers, from 50 to 75% moisture.
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Soft cheeses
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A mild, creamy and fruity-flavored cheese made from cow’s milk containing 50% fat. This cheese is an excellent snack.
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Bel paese
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Rind-ripened French cheese made with cow’s milk and contains about 60% fat. This is used in soups, sauces and in hors d’ oeuvres.
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Brie
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Triple cream cow’s milk cheese from France containing about 75% milkfat, usually flavored with peppers, herbs or garlic. It’s a popular filling for baked chicken.
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Boursin
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Rind –ripened cheese from France with about 45% fat.
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Camembert
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Mild, buttery cheeses with smooth, sliceable textures. Some of these were developed in monasteries. The moisture content would vary from 40 to 50%.
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Semi-soft cheeses
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A cow’s milk cheese, yellow in color and with irregular holes from Europe with approximately 45% milkfat. This is used as a pre-dinner snack.
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Doux de Montagne
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Cow’s milk cheese from the Piedmont region and with approximately 45% fat. It’s a good after dinner cheese and is often added to sauces, soups or sandwiches.
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Fontina
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A blue-veined cow’s milk cheese from Italy containing about 48% fat. Excellent garnish for salads and ingredient in sauces.
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Gorgonzola
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Dutch cheese. Yellow in color with small holes, with a mild, buttery flavor and contains 48% fat.
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Gouda
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Cow’s milk monastery style cheese from Denmark which contains 45 to 60% fat. Very popular for snacking and sandwiches.
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Havarti
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Monastery cow’s milk cheese that is smooth, rich and savory, originating from France. Contains approximately 50% fat. It is used for breakfast and snacking with fruit.
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Port de Salut
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A blue-veined sheep’s milk cheese from France containing approximately 45% fat. It is intensely pungent with a salty flavor and strong aroma. Often it is served before and after dinner.
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Roquefort
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A peculiarly flavored unpressed cheese made from milk with cream added. |
Stilton
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Cheeses of varying textures –some are close-textured and flaky, while others are holey cheeses. Moisture content ranges from 30 to 40%.
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Firm Cheeses
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Cow’s milk cheese produced both in the USA (New York, Wisconsin, Vermont and Oregon) and Great Britain containing about 45% fat. Colors would vary from white to orange, depending on the dye used and the flavor would range from mild to very sharp, depending on the degree of aging.
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Cheddar
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Aka Swiss cheese. Cow’s milk cheese from Switzerland containing about 45% fat. This is a cheese commonly used for sandwiches, snacks, and after-dinner snacks.
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Emmenthaler
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Cow’s milk cheese made in the Swiss Alps, containing approximately 45 to 50 % fat. Often used with meats and sauces.
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Gruyére
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Swiss-type cow’s milk cheese from Norway, containing about 45% fat. Used in sandwiches, snacks and in cooking.
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Jarlsberg
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Cheddar-like cow’s milk cheese from California. Used for snacking, sandwiches, Mexican dishes and for grating.
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Monterey Jack
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Cow’s milk cheese from Southern Italy containing approximately 45% fat. Used for cooking and melting and in pizza and pasta.
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Provolone
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cheeses that have been ripened for extended periods and have a moisture content of about 30%.
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Hard Cheeses
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Cow’s milk cheese from Italy with a sharp and nutty flavor, approximately 30% fat. This cheese is most often used in cooking.
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Asiago
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Cow’s milk cheese made exclusively in a region near Parma, Italy, with about 32-35% fat. Touted as the oldest and most widely copied cheese in the world. Used primarily for grating and cooking.
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Parmiagiano-Reggiano (Parmesan)
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Sheep’s cheese made in central and southern Italy. Often used as a substitute for or is combonined with Parmesan in cooking.
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Pecorino Romano
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small, soft, creamy cheeses made from goat’s milk.
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Chevre
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A cheese that has not been aged; pasteurized after developing the proper flavor and texture.
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Processed Cheeses
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Made from a combination of aged and green cheeses (casein that has undergone cutting, draining and cooking) that are mixed with emulsifiers and flavorings.
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Pasteurized processed cheese
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Contains less natural cheese (at least 51% by weight) and more moisture than regular processed cheese. Usually has vegetable oil and milk solids added to it.
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Processed cheese food
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Manufactured with dairy by-products and dairy products mixed with emulsifiers, colorings, flavoring agents and enzymes.
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Imitation cheese
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Blend of fresh and aged natural cheese, processed cheese and other ingredients ( such as whey, dry milk and filler).
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Pasteurized cheese food
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Top with fried gooseliver, sweetbreads, truffle or wild mushroom sauce
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Oeufs Financlere
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Serve the shell without garnish
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Oeufs a la Coque
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Top with bacon cubes and wild mushroom sauce
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Oeufs Foretiere
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Place in a pastry shell. Serve with Sauce Béarnaise
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Oeufs Henri IV
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Place on a large mushroom cap braised in butter, served with sauce supreme.
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Oeufs Mont Rouge
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Keep them refreshed in shell until before use.
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Oeufs Durs
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Slice eggs with a cutter; goes with Sauce Soubise
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Oeufs A la Tripe
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Clarified butter used in South Asian cooking. This is made by completely melting butter at low temperatures, followed by the complete removal of solids which accumulates at the surface.
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Ghee or Ghi
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Process in which the fat globules in whole milk are reduced in size and are permanently dispersed throughout the liquid.
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Homogenization
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A thickening agent used in soups and sauces.
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Liaison
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Process of moving milk into a centrifuge to remove all or a portion of the milkfat. This results to products such as low fat milk (0.5 to 2% milkfat) and skim milk (aka non-fat milk, less than 0.5% milkfat).
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Milkfat removal
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Product made from coagulating milk, followed by separating solid curd from whey.
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Natural cheese
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Baked eggs
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Oeufs cocotte
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True fried eggs
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Oeufs Frits
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Poached eggs
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Oeufs Poches
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French style fried eggs
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Oeufs Poeles
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Process of heating milk to a sufficiently high temperature (typically 72 O C) for a sufficient length of time (typically 15 seconds) to destroy pathogenic bacteria and thereby increase its shelf-life.
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Pasteurization
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Light dish made with whisked egg whites. Comes in two types: hot (based on a thick milk sauce and are baked) and cold (made with gelatin and allowed to set)
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Soufflé
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The pancreas or thymus of a calf, lamb, or other young animal which is soaked, fried and eaten as food
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Sweetbread
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A process whereby protein loses moisture
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Syneresis
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A cold dessert commonly made of sponge cake soaked in sherry or fruit juice, spread with jam, jelly or fruit, and topped with custard, whipped cream or both.
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Trifle
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An underground fungus eaten as a delicacy
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Truffle
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A type of ultra-pasteurization which involves holding the milk at a temperature of 138-150 O C, for 2 to 6 seconds.
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Ultra High Temperature Processing
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Process of heating milk to a very high temperature.(135 O C) for a very short time (2 to 4 seconds).
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Ultra-pasteurization |
