1)write short notes on followings.

 Pasteurized milk

Raw milk is heated up to 72 Celsius for 15 seconds to kill harmful bacteria and then quickly chilled.
That is called pasteurization. Even after pasteurizing milk and cream, they are highly perishable. Milk
products are Ultra Pasteurized or UHT to extend their shelf life. Milk is heated 132 Celsius for one
second and it kills not only disease causing bacteria but nearly all organisms that cause spoilage.
Tuberculosis, scarlet fever typhoid fever and other infections that are transmitted through raw milk
can be prevented by pasteurization.

 Soft cheese

Is a cheese with lot of moisture in it, keeping its texture soft. That is usually spreadable.

 Hard cheese

Is aged long and thus a low moisture content, it is firm harder. Also it is dry and crumbly but it has a
sharper taste are grated for salads, pastas.

 Double cream

It contains about 48% butterfat. Suitable for pouring and cooking flambe dishes. Ideal for piping
cakes, desserts, floats on soups or coffee.

2)Different ways of introducing cheese in following menus

 In a buffet
i. Cheese with pasta
ii. Cheese with salads

 In a la carte menu
i. Cheese burgers
ii. Cheese pizzas
iii. Cheese cutlets

 In kids menu
i. Cheese sandwiches
ii. Cheese with toasted bread

3)write 5 different uses of fresh milk in the hot kitchen

 In the preparation of soups and sauces

  For marinating
 For soaking eg:- cauliflower
 In the process of baking
 To make gravies

4)write 5 different uses of cream in the pastry kitchen

 Puddings
 Smoothies
 Making of Ice cream
 Sweet pies preparations
 Preparation of cakes

5)state 4 methods of preserving milk

i. Pasteurization
ii. Sterilization
iii. Ultra heated milk
iv. Evaporated or powdered milk