Pro Start Year 1 Chapter

1
Pro Start Year 1Chapter 7

• Breakfast foods
• Sandwiches

2
Dairy Products

• Milk
• Ice Cream
• Butter and Margarine
• Cheese

3
Milk

• Whole
• Liquid
• Dry
• Evaporated
• Condensed
• Pasteurized
• Homogenized
• Cream

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Ice Cream

• Must contain 10 milk fat to be labeled ice cream
• Quality ice cream has a custard base (cream
  and/or milk and eggs)
• Melts readily in the mouth
• Does not separate or weep when softens at room
  temperature.

5
Butter Margarine

• Clarified butter has been heated to remove milk
  solids and water. Better for many cooking
  processes because the milk solids in whole butter
  burn easily, and water in butter can thin a
  foods consistency.
• Margarine looks, cooks, and tastes like butter,
  it is a manufactured food product that contains
  no milk products. It is made form various
  vegetable and animal fats and oils. 80 of the
  calories come from fat.

6
Cheese

• Fresh Cheese- cottage, ricotta, Mozzarella, feta,
  Cream, Neufchatel.
• Semi-Soft- Edam, Muenster, Brick,
• Soft Cheese- Brie, Camembert
• Grating Cheese- Parmesan, Romano
• Goat Cheese- Chevre, Pyramide
• Hard Cheese- Cheddar, Colby, Jack, Swiss, Gouda,
  Gruyere, Provolone
• Blue-Veined Cheese- Roquefort, Bleu, Gorgonzolas,
  Stilton

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Eggs
8
Breakfast Foods

• Pancakes, crepes, waffles, and French Toast
• Ham, sausage, bacon, hash,
• Breakfast potatoes
• Cereals- hot and cold
• Breakfast Drinks

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Key Terms

• Clarified Butter
• Cream
• Homogenization
• Margarine
• Pasteurization
• Baste
• Omelet
• Poach
• Quiche
• Quick Bread
• Waffle

• Ramekin
• Shirr
• Soufflé
• Chemical Leaveners
• Crepe
• French Toast
• Hash
• Hash Browns
• Home Fries
• Pancakes

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