cheese ppt

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Information about cheese ppt
Education

Published on November 4, 2012

Author: Deedeegee0034

Source: authorstream.com

PowerPoint Presentation: Cheese Definition : Definition Cheese is a solid derivative of milk, produced by coagulating the protein (CAESIN)in milk so that it forms curds, usually by adding RENNET (outer agent used to separate the milk protein) – to set in a mould (forma in Latin ), to ripen & mature. Production : Production Factors that affect the Cheese Quality : Origin of Milk- cow, buffalo, goat, ewe, camel, horse, reindeer. Quality of milk – vegetation it feeds upon During Maturation - Climatic & Seasonal Changes Factors that affect the Cheese Quality Cheese Classification : Cheese Classification Soft Semi –hard Fresh Blue Vein Processed Hard Light texture, acidic flavour , un-pressed Ripens from outside to centre; runny texture when matured Texture firmer but less crumbly, buttery on palette. Cured cheese; firm texture, can be gratinated . Cheese impregnated with blue or green mould, ( Penicillium Roqueforti and Penicillium Glaucum ), that mottles into the interiors & accounts for its flavour & appearance. . One or more natural cheeses grinded together, heated & blended with emulsifiers & other ingredients. Fresh Cheese – Brands : Fresh Cheese – Brands Name Appearance Description Country of Origin Paneer Cultured (soured milk pressed cheese , crumbly creamy texture that does not easily melt India Cottage Unripened low fat skimmed milk cheese –granular fat USA Cream Made with full fat milk – unripened . Non cow milk also used . No ethnicity Morzzarella Cheese from buffalo milk; cow milk can also be used Italy Ricotta Made from whey of cow’s milk. Sheep milk also used. Italy Soft Cheese - Brands : Soft Cheese - Brands Name Appearance Description Country of Origin Bel Paese Light & Creamy Italy (from Italian city- Bel paese ) Brie Soft, yellow-white cheese made from unpasteurized milk- France- French Brie Camembert Strong & pungent flavour France Carré de l’est Made from pasteurised cow’s milk. On ripening sofents with mild flavour . France Feta Made from goat & sheep milk Greece PowerPoint Presentation: Semi hard Cheese- Brands Name Appearance Description Country of Origin Caerphilly Buttermilk flavoured , soft paste- almost soapy Welsh ( UK) Cheddar Relatively hard ; pale yellow to off-white colour - sharp atste . UK Derby Often flavoured with sage – Sage Derby. England – Derbyshire Edam Bland, buttery taste with rind of yellow or red wax – often flavoured with cumin Holland Gouda Buttery texture; soft & mild flavour - yellow or red rind. Holland PowerPoint Presentation: Hard Cheese - Brands Name Appearance Description Country of Origin Parmesan ( Parmigiano Regiano ) Grated hard cheese sprinkled of Italian dishes – Pasta Italy Kefalotyri (Literally Hard Cheese) Grated hard cheese Greece Pecorino Grating & table cheese from sheep’s milk Italy Caciocavallo (cheese on horseback) Shape resembles to saddlebags Italy (Roman) Provolone Smoked cheese made from cow’s/ buffalo’s milk, soft when young USA,, Australia, Italy PowerPoint Presentation: Blue Vein Cheese - Brands Name Appearance Description Country of Origin Blue Cheshire Rich & rare - Bluish hue accidental. Semi firm, mild creamy cheese loosely textured & crumby. UK –Cheshire Danish Blue Soft & mild flavoured ; made from cow’s milk. Denmark Gorgonzola Soft, sharp flavoured , with greenish veining- mould culture Italy Roquefort Sheep’s milk cheese matured in caves – humid – contributes to development of veins France Blue Stilton Made from cow’s milk – close textured intermingles with blue veins- coat wrinkled and brownish grey UK PowerPoint Presentation: Processed Cheese - Brands Name Appearance Description Country of Origin Amul - GCMMF Pasteurised , processed cheddar like cheese India Britania Cheddar like to cream – processed cheese India Gowardhan Dairy Variety of cheeses- Mozzarella, Pizza, Cottage India Garfield’s Smokehouse Delicate smoky flavour with creamy texture USA Kraft Under brand names Kraft Eden & Kraft singles – Hard cheese – cheddar like UK Cheese: Uses : Can be served as a course by itself. Excellent accompaniment for “Port Wine” presentation. . Used as a topping or stuffing for enchiladas, burritos, and tacos. Used on cheese trays with crackers Used in sandwiches i.e. ham & cheese or tomato & cheese Cheese: Uses Cheese: Uses : Cheese: Uses Used in dishes like quiches, lasagna & casseroles Used in a white sauce for veggies, i.e. cheese sauce over cauliflower Used as to gratinate - vegetable au-gratin, cauliflower melanaise . Used as a topping for pizza & Italian dishes Can be added to salads Cheese: Selection : Cheese: Selection Procure cheese from reliable source. Check label to ensure the product well within expiry date. Check condition –aroma, appearance, & flavour . Check label for type of milk – cow’s, goat, sheep – for calorie & dietary needs. Check if pasteurised . Cheese: Storage: Cheese: Storage Run a short inventory. Re-wrap cheese in fresh wrapping in waxed or parchment papers & then in plastic wrap to create a micro-environment while in storage. Recommended temperature for storing is between 35° - 45 ° F. Never freeze natural cheeses as they may loose texture and degrade their flavour profile. Frozen cheese should be thawed slowly and thereafter can be used for cooking purposes as they tend to harden & dry . Wrap and store separately strong smelling pungent cheeses in air-tight containers. If cheeses other than fresh cheeses and blue after passing the expiry date develops a blue-green mould on the exterior, cut ½ in below the mould and rest will be fine. Discard cheeses that get overtly dry, develop a slimy texture or exhibit ammoniated or any off – odours . Cheese: Service : Cheese: Service Cheese is served from cheese board or from trolley with the help of cheese knife. It can also come pre-plated from pantry as per customer’s choice, The accompaniments for cheese are celery stick, water cress, cheese biscuits and radishes (seasonal) Portioning per plate : 60 gm. Cheese: Service : The table appointments would comprise o f: Side plate Side knife Small fork Finger bowl with underliner . Serviette Cruet: salt/pepper/mustard Butter dish on under plate with doily paper and butter knife. Celery stick in celery glass partly filled with crushed ice on an underplate . Water cress in a coupe. Radishes in glass bowl on an under plate with tea spoon. Castor sugar for cream cheese. Separate Side Plate for Assorted cheese buiscuit – Ryvita , Cream Crackers, Wafer Biscuit, etc. Cheese: Service Cheese: Service Tips for Elegance : When serving cheese for dinner from cheese board, limit choice up to five verities. Arrange cheeses of different sizes, shapes, flavour and texture on cheese board to add variety. Do no overcrowd your board. Serve biscuits on a wicker basket or separate plate. Fruits – apples, pears, pineapple, grapes, strawberries, fresh figs , melons & nuts - walnuts, almonds can add variety to cheese board specially if it is served in cocktails and any manner condiments – floral honey, wine jellies and Italian mostarda . Be aware about the quantity you are serving – after the sweet course or before dinner during cocktails – for cheese is heavy & spoils the appetite. Cheese: Service Tips for Elegance Presenting Cuts of Cheese on Plate: Presenting Cuts of Cheese on Plate Pairing Wine with Cheese – Thumb rules : Pairing Wine with Cheese – Thumb rules As such no thumb rules: The guest’s preference shall always to be prioritized. Certain suggestions on pairing can only please the guest a) Keep pairing simple: distinct wine with distinct cheese . e.g. full flavoured cheese – creamy washed rind: medium to full bodied wines Merlot, Zinfandel, Syrrah light cheese :light wines – Riesling, Pinot Gris, Pinot Noir. b) Not to limit choices with only still table wines – try sparkling wines, late harvest & sweet wines & fortified wines too. e.g. blue cheeses :dessert wines -late harvest Viogner , Riesling, Muscat creamy cheese : sparkling wines . PowerPoint Presentation: Pairing Wine with Cheese – Thumb rules c) Pair wine and cheese according to the area or origin – local region too. e.g. Brie : Beaujolais d) Pair wine with cheeses based on their source of milk e.g. fresh goat cheeses -mild lemony (acidic) flavour & creamy texture bond well with crisp white wines – Sauvignon Blanc, Chènin Blanc Pinot Gris Riesling aged sheep milk cheese go well with – Gewürztraminer Zinfandel (fruity) . aged cow’s milk cheese go well with Sherries PowerPoint Presentation: Pairing Wine with Cheese – Thumb rules c) Wine is not the only alcoholic beverage. There are overgrowing numbers of artisanal & craft beers & craft ciders that create interesting & fresh flavour combinations. PowerPoint Presentation: Food & Wine Pairing.png Pairing Wine with Cheese

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