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Chapter 24 ppt

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Chapter 24 ppt
Milk, Yogurt, & Cheese
Chapter 24
1
Dairy Foods
• Bone-building nutrients
– Calcium/phosphorous
– Fortified with vitamin D (helps absorb calcium)
• Other vitamins & minerals
– Riboflavin (B vitamins), vitamins A & D,
potassium
• Protein Power
– Build, repair, and maintain body’s tissues
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• Carbohydrates for energy
– Lactose – natural sugar found in milk and milk
products
• What about fat?
– Low-fat
– Reduced fat
– Fat-free
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Food Guide Pyramid’s Advice
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1 C milk, buttermilk, yogurt, pudding
1 ½ oz natural cheese (cheddar, Swiss)
2 oz processed cheese (American)
Special foods:
½ C cottage cheese (1/4 serving)
½ C frozen yogurt (1/2 Serving)
½ C ice cream (1/3 serving)
**butter, cream, sour cream mostly fat
4
Ways to Enjoy Dairy Foods
• Top fresh or frozen fruit yogurt with crunch
breakfast cereal
• Put cheese and apple slices on crackers
• Create your own flavored milk; blend in
pureed fruit, peanut butter or almond
extract
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• Make a smoothie
• Stir dry Italian dressing mix or herbs into ricotta
cheese (use as a dip)
• Make instant pudding with fat-free milk
• Pour yourself gall of milk
• sip hot cocoa
• Blend ice cream or frozen yogurt for milkshake
• Use plain yogurt as a sub for sour cream
• Slip cheese into sandwich
• Sprinkle cheese on soups or salads
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Shopping for Dairy Foods
• Wide variety
• Dairy and freezer case not the only place
to look for dairy
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Milk for All Tastes
• Pasteurized – heat-treated to destroy
bacteria that could cause disease or spoil
the milk
• Homogenized milk – is processed so that
the fat is evenly distributed
• **cream rises to the top
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Buying milk:
In cartons
Plastic jugs
Glass bottles
Sell by date – last date the milk can be
sold, will keep in fridge several more days
• See page 324, for milk nutrition facts
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Change of Taste
• Buy flavored milk
• Buttermilk has “friendly” bacteria
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Convenience Forms of Milk
• Nonfat dry milk – mixed with water and
used like fresh milk
• UHT –been treated with a special process,
ultra-high temps, doesn’t need a fridge
until its opened
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• Evaporated milk – comes in cans
– Water has been removed
– Thickens soups, sauces
• Sweetened condensed milk – added
sugar
– Used for desserts
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• Yogurt – cultured dairy food with “friendly”
bacteria
• Read labels
• Fat free, low fat, and whole milk varieties
• Flavored yogurts may have higher sugar
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• Cheese
• Soft, milk, creamy to hard
• Natural cheese – add ingredients to milk
that cause it to thicken and separate
• Separates into whey (liquid) & curds
(solid)
• Cottage cheese contains curds and whey
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Cheese Ages
• Unripened cheeses (fresh) – not aged
• Ricotta, cottage cheese, mozzarellas
• Ripened – (aged) –brick, Muenster,
cheddar, Gouda, Parmesan, etc
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• Processed cheese – pastuerized blend of
2 or more ripened or unripened cheeses
• American cheese is an example
• Cheeses sold in blocks, wedges, grated,
sliced or shredded, or as a spread
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Frozen Dairy Foods
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Ice cream
Frozen yogurt
Sweet flavor from added sugar
Sugars may vary, read labels
• Look for solidly frozen cartons, not dented
or discolored (may have melted)
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Storing Dairy Foods
• Refrigerate milk, yogurt, cheese ASAP
• Keep dairy foods tightly closed
– Pick up flavors
• After opening canned of UHT milk keep in
refrigerator
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Preparing Dairy Foods
• Cooking with Milk
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Use low heat on range or microwave
Stir frequently
Watch carefully, heat just until milk steams
Add acidic ingredients (lemon juice,
tomato sauce) slowly while stirring can
cause it to curdle
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• Curdled milk has tiny solid particles in it
• Scorched milk has a burnt tastes
• Milk that foams makes a huge mess
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Cooking With Cheese
• High heat and long cooking make cheese
tough and rubbery, cheese may separate
• For sauces add cheese in small pieces
near end of cooking time
• Add cheese topping at end of baking or
broiling
• In microwave, cook at medium power
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Summary
• Dairy foods are good sources of many
important nutrients, including protein,
calcium, and vitamin D.
• Eat 3 to 4 servings from this food group to
help meet your energy and nutrient needs.
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• You can choose from a wide variety of
fresh and convenience dairy products.
• To keep dairy foods fresh-tasting,
appealing and safe to eat, store them
properly.
• Cook milk and cheese carefully to retain
their texture and flavor
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Recipe
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Hot Cocoa Almondine
1/3 C sugar
3 T unsweetened cocoa powder
4 C milk
1 t almond extract
Combine sugar and cocoa in medium saucepan. Slowly
add milk while stirring.
• Over medium heat, stir constantly, heat just until little
bubbles form around the edge of the pan. Do not boil
• Add almond extract; beat with electric mixer or whisk for
30 to 45 seconds or until mixture foams. Ladle into
mugs.
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