F&B IV

Sandwich
 Sandwich is a filling between two slice bread or more than

 is a food typically consisting of vegetables, sliced cheese or meat.

Health benefits of Sandwich

-Grain foods which are present in the sandwich are a vital source of carbohydrates, which provides
energy.

-The fiber in the whole grain prevents cancer.

-Vitamin B, thiamine, folic acid and riboflavin can help to prevent memory loss, increase intake of grain-
based food help to replenish respond level and increase the body conforming response.

Thiamine
-Includes a variety of protein foods such as lean meats; poultry; eggs; seafood; beans, peas, and lentils;
nuts and seeds; and soy products.

Thiamine used for

-thiamine, enables the body to use carbohydrates as energy.

-It is essential for glucose metabolism, and it plays a key role in nerve, muscle, and heart function.

Vitamin B

Milk - cheese, eggs, liver and kidney.

Meat, such as chicken and red meat ,fish, such as tuna, salmon.

Shellfish, such as oysters and clams. dark green vegetables, such as spinach

Use of Vitamin B

-B vitamins play a vital role in maintaining good health and well-being.

-As the building blocks of a healthy body.

-B vitamins have a direct impact on your energy levels, brain function, and cell metabolism.

folic acid.

Good sources include:

-broccoli. -peas.

-leafy green vegetables, such as cabbage, kale, spring greens and spinach.

-chickpeas and kidney beans. liver (but avoid this during pregnancy)

-breakfast cereals with folic acid.

Use of folic
-Folic acid is used to: treat or prevent folate deficiency anemia.

-help your unborn baby's brain, skull and spinal cord develop properly to avoid development problems

(called neural tube defects) such as spina bifida.

Riboflavin.

-Includes a variety of protein foods such as lean meats; poultry; eggs; seafood; beans, peas, and lentils;
nuts and seeds; and soy products. Beef is rich in riboflavin.

-Riboflavin helps convert carbohydrates into adenosine triphosphate (ATP).

-It is the main energy currency of the cell,

-The human body produces ATP from food, and ATP produces energy as the body requires it.

Sandwich has 4 parts

1,various bases (bread) 2,spreading

3,body 4,garnish

#Types of sandwich

1,closed 2,open faced

3,triple dickers 4,wraps

5,finger sandwich(like kukis

4 main purposes various bases (bread)urposes4 main purposes

-Packaging -Economical filler

-Nutritions
 Purpose of spreading

-Flavor and Moist -Richness

-Binders - Moisture Barriers

4 Main types of spreads

 Mayonnaise
 Salad Dressing- Miracle Whip
 Butter- Avocado butter
 Variety spreads -Hummus, pesto, cream cheese

Fillings
-The main ingredient in the sandwich

-Meat, pork, sausage, poultry, seafood, cheese, bound salad, vegetables and fruits

Garnishes
-Increase the visual appeal

-A garnish is an item or substance used as a decoration ,accompanying a prepared food dish or

drink.

-In many cases, it may give added or contrasting flavor.

-It gives extra nutritional value for the food

 Types of Sandwiches

Closed- Two pieces of bread with filling in between can be grilled or fried

Open-Faced-Spread and fillings are added to top on one or both pieces of bread

Triple Decker- Three pieces of bread with fillings between each layer

Finger Sandwiches- small fancy closed sandwiches in shapes with crusts cut off

Wraps-Flat breads wrapped around fillings

Closed sandwich

Closed Cold Sandwich: -Such Types of Sandwiches can be defined as those having two slices of bread or
two halves of the roll which can be toasted also), which have a spread applied and are filled with a cold
filling.
Open face sandwich -An open sandwich, also known as an open-face/open-faced sandwich, bread
baser, bread platter consists of a slice of bread or toast with one or more food items on top.

Sandwich preparation menu

 Vegetable sandwich
 Club sandwich
 Beef burger
 Chicken /beef burrito
 Canapé
 Samosa
 Spring roll
 Tuna wrap
 Open face pizza own pizza
 Close face pizza calzone pizza

 Club sandwich

A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (traditionally

toasted), sliced cooked poultry, ham or fried bacon, lettuce, tomato, and mayonnaise. It is often
cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have
two layers which are separated by an additional slice of bread.

So we can make club sandwich in different ways let me seen the easy way and popular one.

 Burger

A sandwich consisting of a cooked patty of ground or chopped beef, usually in a roll or bun, variously
garnished; hamburger.

Chicken /beef burrito

A burrito is a dish in Mexican and Tex-Mex cuisine that took form in California cuisine, consisting of a
flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes
lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself.

Canapé

A small piece of bread or pastry with a savoury topping, served with drinks at receptions or formal
parties.

A canapé (French: [kanape]) is a type of hors d'oeuvre, a small, prepared, and often decorative food,
consisting of a small piece of bread.

 Canapé
  Tomato bruschetta
 Cold salad canapé(we make it by pitta bread)
 Dressing spread canapé
 Cheese canapé

Samosa
 A samosa is a fried or baked pastry with a savory filling, including ingredients such as spiced
potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon
shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in
medieval times or earlier.
 We can make samosa and spring roll with different fillings. Like vegetable, lentil, meat, rice ,…
 The only difference between samosa and spring roll is shape
 Samosa have triangle shape
 Spring roll have kind of wrapper

Tuna wrap

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel)
family. 

Open face pizza own pizza

 Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based
dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a
high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta.

 Flour
 Flour is a powder made by grinding raw/fresh grains, roots, beans, nuts, or seeds.

 Flours are used to make many different foods.

 Particularly wheat flour is the main ingredient of bread, which is a staple food for some cultures.

 A fine soft powder

 a product consisting of finely milled wheat also

 A powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.

Cake
-a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest
forms, cakes were modifications of bread, but cakes now cover a wide range of preparations

pastry
-a dough of flour, fat, and water, used as a base and covering in baked dishes such as pies.

Flour History

 The word flour is originally a variant of the word flower, and both words derive from the Old
French and English word that is fleur or flour

 which had the literal meaning "blossom", and a figurative meaning "the finest".

 The phrase fleur de farine meant "the finest part of the meal“.

 The earliest archaeological evidence for wheat seeds crushed between simple millstones to make
flour dates to 6000 BC.

 The Romans were the first to grind seeds on cone mills. 

 The type of flour used will ultimately affect the finished product.

 Flour contains protein and when it comes in contact with water and heat it produces gluten, which
gives elasticity and strength to baked goods. 

Milletones
Uses of Gluten
 Increased dough strength.

 better gas retention and elasticity, which gives products good structure and uniform shape to bread.

 better water absorption and retention, improving yield, product softness and extending shelf life of
bread.

 enhanced flavor.

 Types of flour
 Whole meal – This is made from the whole wheat grain with nothing added or taken away.
 Brown – This usually contains about 85% of the original grain. Some bran and germ have been
removed.

 White – This usually contains around 75% of the wheat grain. Most of the bran and wheat germ
have been removed during the milling process.

 Wheat germ – This can be white or brown flour with at least 10% added wheat germ.

 Malted wheat grain – This is brown or whole meal flour with added malted grains.

 Stoneground – This is whole meal flour ground in a traditional way between two stones.

 Organic –This is made from grain that has been grown to organic standards. Growers and millers
must be registered and are subject to regular inspections.

 Mixes – there is also an increasing range of flours and mixes containing added seeds or a blend of
different grains available.

 Composition of Flour
 Starch 68-76% Protein 6-18% Moisture 11-14%

 Gums Fats Ash Pigments (caroteniods)

 Wheat flour

 is a powder made from the grinding of wheat used for human consumption.

 Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or
"strong" if they have high gluten content.

 Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough
has elastic toughness that holds its shape well once baked.

 Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly
texture

 Composition of Wheat Flour

 Wheat flour is composed of proteins, starch, lipids, sugars and enzymes.
  The two most important of these components, the starch and the protein, form the
“crumb” of a baked good.

 The crumb is a network of starch and protein interspersed with millions of tiny air
bubbles.

 Types of Wheat Flour

 ALL-PURPOSE FLOUR
 BREAD FLOUR
 SELF-RISING FLOUR
 CAKE FLOUR
 PASTRY FLOUR
 SEMOLINA
 DURUM FLOUR
 COUSCOUS

ALL-PURPOSE FLOUR
 Flour is the most widely used of all flours.
 It comes from the finely ground part of the wheat kernel called the endosperm, which gets
separated from the bran and germ during the milling process.
 It is made from a combination of hard and soft wheat, hence the term all-purpose.
 This type of flour can be used universally for a wide range of baked products – yeast breads,
cakes, cookies and pastries.
 All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached.
 Flour that is bleached naturally as it ages is labelled.
 "unbleached," while chemically treated flour is labelled "bleached.“
 Bleached flour has less protein than unbleached.
 Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles.
 Use unbleached flour for yeast breads, Danish pastry, puff pastry, Yorkshire pudding,
éclairs, cream puffs and popovers.
 All-purpose flour has iron, and B-vitamins (thiamin, niacin, riboflavin and folic acid)

 Use of Protein for the flour

 Protein in flour is very important for bakers and millers.
 The following are some reasons: Functional performance:
  such as water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf
volume, and crumb grain.

Terms
 Dough cohesiveness was a good predictive parameter of bread quality. Water content, acidity
values and gluten quality were the main factors determining the texture properties of dough.
 Crumb analysis is the visual quantification of the sliced surface area of a baked product. This
technique is used to observe the internal cellular structure of yeast- and chemically-leavened
products to help assess their texture, sensory and eating qualities
 Dough is a viscoelastic material which behaves as both a liquid and a solid. It exhibits a
viscous (fluid-like) and an elastic (solid-like) behavior when a force is applied to it.

BREAD FLOUR
 Bread Flour is milled primarily for commercial baking use, but can be
found at most grocery stores.
 While similar to all-purpose flour, it has a higher gluten content, which is
optimal in making yeast breads.
 Bread flour is white flour made from hard, high-protein wheat.
 It has more gluten strength and protein con
 tent than all- purpose flour.
 This is the best choice for yeast products.

SELF-RISING FLOUR
 This is a type of all-purpose flour that has salt and a leavening agent added.
 One cup contains 1 ½ teaspoons of baking powder and ½ teaspoon salt.
 Self-rising can be substituted for all-purpose flour in a recipe by reducing salt
and baking powder according to these proportions.
 It is commonly used in biscuits and quick breads or even cookies, but is not
recommended for yeast breads.

CAKE FLOUR
 This is a fine-textured, almost silky flour milled from soft wheat and has a
low protein content.
 It is used to make all types of baked goods like cakes, cookies, crackers, quick
breads and some types of pastry.
 Cake flour has a higher percentage of starch and less protein than bread flour,
which keeps cakes and pastries tender and delicate.
 (One cup of cake flour can be made by measuring 1 cup all-purpose flour,
removing 2 tablespoons of flour and replacing that with 2 tablespoons of
cornstarch.)
PASTRY FLOUR
 This type of flour has properties that fall between all purpose flour and cake
flour.
 It is usually made from soft wheat for pastry making, but can be used for
cookies, cakes, crackers and similarly baked products.
  It has a slightly higher protein content than cake flour and less starch

Buckwheat
 Flour Buckwheat Flour is gluten-free which makes it a good choice for
anybody with gluten sensitivities or celiac disease.
 Celiac disease is a chronic digestive and immune disorder that damages the
small intestine. The disease is triggered by eating foods containing gluten.
The disease can cause long-lasting digestive problems and keep your body
from getting all the nutrients it needs.
Treatments: Gluten-free diet

SEMOLINA FLOUR
 This is the coarsely ground endosperm of durum wheat.
 Durum wheat is the hardest variety of the six classes of wheat and has the
highest protein content of all wheat.
 Because of this, it’s ideal for making high quality pasta and is used by both
American and Italian manufacturers.
 It’s also used to make couscous in America and Latin America, as well as in
the U.S.
Durum wheat is rarely used to make bread.

DURUM FLOUR
 Durum Flour is a by-product in the production of semolina.
 It is usually enriched with four B vitamins and iron, and used to make
noodles

Brown flour
Malted wheat grain – This is brown or whole meal flour with added malted
grains.
Stoneground – This is whole meal flour ground in a traditional way between
two stones.
This usually contains about 85% of the original grain. Some bran and germ
have been removed.

WHITE FLOUR
 White flour is made from the endosperm only.
  Brown flour includes some of the grain's germ and bran, while whole grain
or whole meal flour is made from the entire grain, including the bran,
endosperm, and germ.
 Germ flour is made from the endosperm and germ, excluding the bran.

D/f
 White flour is made from the endosperm only.

 Brown flour includes some of the grain's germ and bran, while whole
grain or whole meal flour is made from the entire grain, including the
bran, endosperm, and germ.

 Gluten

 Gluten is a general name for the proteins found in wheat (wheat

berries, durum, emmer, semolina, spelt, farina, farro.

 Gluten helps foods maintain their shape, acting as a glue that holds food
together. Gluten can be found in many types of foods

Gluten content flour

 Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten

content, and its dough has elastic toughness that holds its shape well
once baked. Soft flour is comparatively low in gluten and thus results
in a loaf with a finer, crumbly texture.
  Dietary fiber: 12.2 g

 Manganese: 181% 3.8 mg

 Protein: 13.70 g

Endosperm

 tissue that surrounds and nourishes the embryo in the seeds of

angiosperms (flowering plants). In some seeds the endosperm is
completely absorbed at maturity (e.g., pea and bean), and the fleshy
food-storing cotyledons nourish the embryo as it germinates.

General tips for storing flour

 Flour can be stored in its original packaging or in an air tight
container on a shelf or in a cupboard in a cool part of your kitchen.

 Never mix old flour with new flour.

 Whole meal flour keeps less well than white flour as the oils from the
germ and bran can become rancid with age.

 Whole meal flour will normally keep for about three months while
white flour will be OK to use for six to nine months.

 What can happen if flour is not stored correctly?

 If moisture is allowed to get into the flour, it may cause it to become
clumpy. In some cases, flour can attract psocids.
 Psocids (or flour weevils) are tiny brown or black insects which live in dry
foods.
 They are NOT caused by poor hygiene – psocids can be found in the
cleanest of cupboards and cleanest of kitchens.
 They prefer to live in dark, warm, humid places – such as the folds of
packaging in food cupboards.
 They dislike light or disturbance.
  Psocids feed on a wide variety of food products – such as flour – and also
the microscopic moulds that develop in humid conditions

 Dairy
The definition of dairy includes foods produced from the milk of mammals,
such as cows and goats.
 Basically, it refers to milk and any food products made from milk, including
cheese, cream, butter, and yogurt

Dairy a building or room for the processing, storage, and distribution of milk
and milk products.
 A dairy is a farm that specializes in milk and products made from
milk. ... These items themselves can also be called dairy products.
 Dairy comes from the Middle English daie, "dairy," which is rooted in the Old
English dæge, "kneader of bread," or "female servant."

 Milk

Milk (also known in unfermented form as sweet milk) is a nutrient-rich

liquid food produced by the mammary glands of mammals.
 It is the primary source of nutrition for young mammals, including breastfed
human infants before they are able to digest solid food
Early-lactation ( is the process of making human milk) milk
is called colostrum, which contains antibodies that strengthen the
immune system and thus reduces the risk of many diseases.
 It holds many other
 Colostrum (kuh-loss-trum) is the first milk your body
produces during pregnancy.
 nutrients including protein and
lactose.
 Lactose is a
sugar found only in milk.
  It is also present in dairy products and products made from milk.
 Milk is also regarded as a complete protein since it
 contains all nine types of essential amino acids for the body
to function at an optimal level.
Amino acids are extremely important in helping the human body
function.

Amino acids are the building blocks of protein. When your body
breaks down protein, amino acids are left.
 Your body can use these amino acids to make new proteins to help your
body with a variety of crucial tasks

Your body uses amino acids in order to digest food, repair

damaged body tissue, and to grow cells, in addition to many
other important functions
 There are many different types of amino acids, and each kind
has a different chemical structure.
 The structure of the amino acid determines how the acid works in your
body.

The nine essential amino acids

are:
 Histidine  Lysine
 Phenylalanine  Threonine
 Isoleucine  Leucine  Methionine  Tryptophan  Valine

 Histidine

Histidine is used by the body to make specific hormones and

metabolites that impact kidney function, transmission of
nerves, stomach secretions, and the immune system.
Histidine also has an impact on the repair and growth of tissue,
making blood cells and helping to protect nerve cells.
 It is also used to make histamine in the body.
 A primary function of histidine in the body is to regulate and help
metabolize (break down and use for energy) trace elements. These trace
elements include

 Isoleucine

Isoleucine has a role in the detoxification of nitrogenous

waste like ammonia, which is then excreted from the
body by the kidneys.
 Isoleucine is also essential for the production and formation of
hemoglobin and the production of red blood cells.

 Leucine

Leucine is one of the 3 branched chain amino acids. These amino

acids can be used by skeletal muscle to give energy during
exercise. Eating foods that have complete protein gives enough of
these amino acids.
 This includes foods such as meat, poultry, fish, eggs, and milk.

 Lysine

Lysine is an herbal supplement used for athletic

performance enhancement, or treatment for cold sores
(herpes simplex libialis) and elevated pH (metabolic alkalosis).
 Lysine is possibly effective for cold sores (herpes simplex labialis)
treatment.

 Methionine

Amino acids are the building blocks that our bodies

use to make proteins.
 Methionine is found in meat, fish, and dairy products.
It plays an important role in the many functions within
the body.
 Methionine is commonly taken by mouth to treat liver disorders and
viral infections along with many other uses.

 Phenylalanine
Phenylalanine is used for depression, attention deficit-
hyperactivity disorder (ADHD), Parkinson's disease, chronic
pain, osteoarthritis, rheumatoid arthritis, alcohol withdrawal
symptoms, and a skin disease called vitiligo.
 Some people apply it directly to the skin for vitiligo

 Threonine
Threonine is an amino acid. Amino acids are the building
blocks the body uses to make proteins.
 Threonine is used to treat various nervous system disorders including
spinal spasticity, multiple sclerosis, familial spastic paraparesis, and
amyotrophic lateral sclerosis (ALS, Lou Gehrig's disease)

 Tryptophan
Function. The body uses tryptophan to help make melatonin
and serotonin. Melatonin helps regulate the sleep-wake cycle,
and serotonin is thought to help regulate appetite, sleep,
mood, and pain.
 The liver can also use tryptophan to produce niacin (vitamin B3),
which is needed for energy metabolism and DNA production

 Valine
Valineis one of three branched-chain amino acids (the others are leucine
and isoleucine) that enhance energy, increase endurance, and aid in
muscle tissue recovery and repair.
 This group also lowers elevated blood sugar levels and increases growth
hormone production

 Types of milk
 When you shop in the dairy case, the primary types of milk
available are –
 whole milk (3.25%
milk fat)
 reduced-fat milk
(2%)
 low-fat milk (1%)and fat-free milk, also known as skim milk.
 Each one packs nine essential nutrients including 8 grams of high-
quality protein.

Types of milk vary by percentage of milk fat, or the amount of fat that is
in the milk by weight.
 These percentages are noted on the package and by the different cap
colors to show the milk fat at a glance.
 While the amount of milk fat does affect the number of calories and

T OF MILK

 LOW-FAT MILK

 FAT-FREE MILK (SKIM MILK)

 LACTOSE-FREE MILK

 RAW MILK

 WHOLE MILK

 Low fat

While the terms ‘reduced-fat’ and ‘low-fat’ seem interchangeable, when it

comes to milk they actually have separate and distinct meanings. Reduced
fat milk is milk with a fat percentage of 2%, whereas low fat milk is milk
with a fat percentage of 1%. While these milks have less calories and
saturated fat, they also have less nutritional value, as fat-soluble vitamins
D, A, E, and K end up being mostly removed with the fat. However, some
companies have found ways to add the lost vitamins back in to ensure their
milk is still nutritionally strong.

 FAT-FREE MILK (SKIM MILK)

Also known as skimmed milk, skim milk is milk with zero fat. Because of its
lack of fat, it’s generally thinner than other milks, which some companies
combat by adding powdered milk, which can contain carcinogens such as
oxidised cholesterol. However, not all skim milk contains additives, so be
sure to check the label and list of ingredients to ensure that you know what
you’re buying.
 Raw milk
Raw milk or unpasteurized milk is milk that has not been
pasteurized, a process of heating liquid foods to kill pathogens
for safe consumption and extending the shelf life.
 Proponents of raw milk have asserted numerous supposed
benefits to its consumption, including better flavor, better
nutrition, and contributions to the building of a healthy
immune system.
 However, no clear benefit to its consumption has been found, and the
medical community notes there are considerable dangers,

 Lactose free milk

Lactose-free milk is a commercial milk product that is free of

lactose.
 Lactose is a type of sugar found in milk products that can be
difficult for some people to digest (1).
 Food manufacturers produce lactose-free milk by adding lactase
to regular cow’s milk. Lactase is an enzyme produced by people
who tolerate dairy products, which breaks down lactose in the
body.
 The final lactose-free milk has nearly the same taste, texture and
nutrient profile as regular milk. Conveniently, it can be used in the same
way and can hence be swapped in for regular milk in your favorite recipes

 Whole milk

Whole milk is cow's milk that hasn't had its fat content
stripped.
 The milk retains its fat (about 3.5 percent) and is slightly
thick.
 Reduced-fat milk retains 2 percent of fat.
 Skim milk, (also known as fat-free or non-fat milk) contains no fat at all.

Health

Milk with
 protein, calcium, vitamins D and B12, milk is a
nutritious essential that is good for bone health.
 Here we take a look at the nutritional benefits of different kinds of milk
and how these dairy products are good for your body

Grade of milk
The FMMO system recognizes four different classes of milk:
 Grade A milk sold under most Federal orders is classified into
four classes:
 Class I milk is sold for fluid consumption and commands the
highest price.
 Class II products (yogurt, cream cheese and other soft
manufactured products) use milk that receives a lower price
than milk for fluid consumption.
 Class III (cheese),
 Class IV (butter and milk powder).
Grade B

Grade B milk (also referred to as manufacturing grade milk) does

not meet fluid grade standards and can only be used in
cheese, butter and nonfat dry milk.
 More than 90% of all milk produced nationally is Grade A, and much of
the Grade A milk supply is used in manufactured dairy products

cake Icing
 The proverbial ‘Icing on the Cake’ gets even better decoration by which you can add
visual and toothsome pleasure to your freshly baked delicious cake.

 Whether it is creating an artistic looking cake for an occasion or simply a dessert to

finish a special meal or some thing.

 A cake does not seem complete without the icing over it.

 Here are the most well-liked kinds of icing that you can use to finish your cakes.

 Icing, or frosting is a sweet, often creamy glaze made of sugar with a liquid.

 such as water or milk, that is often enriched with ingredients like butter, egg whites,
cream cheese, or flavorings.

 It is used to coat or decorate baked goods, such as cakes.

 When it is used between layers of cake it is known as a filling.

d/f b/n icing and frosting

 In broad terms, frosting is thick and fluffy, and is used to coat the outside
(and often the inner layers) of a cake.

 Icing is thinner and glossier than frosting, and can be used as a glaze or for
detailed decorating
 9 Different Mixing Methods
-Beating -Blending -Creaming

-Cutting -Folding -Kneading

-Sifting -Stirring

Beating:
 This is the process of creating air or gluten by quickly mixing ingredients.

 You accomplish this by using a spoon or the paddle attachment on a mixer.

Blending
This is used to distribute the ingredients in a batter or mixture evenly.

Several tools can be used to blend a mixture. You can use a

 spoon

 rubber

 spatula

 whisk, or the paddle

 mixer

Creaming
This is when you incorporate air while combining softened fats and sugar.

Use the paddle attachment of the mixer on medium for creaming.

Cutting:
  This is done to mix fats into dry ingredients such as butter into pie dough.

 Depending on your final product, you can cut a mixture with a pastry cutter,
your fingers, or the paddle attachment on your mixer

Kneading
This is done to create gluten in your product.
Gluten provides the structure for your finished product.

Use a dough hook for kneading.

If you must do it by hand, fold vigorously in a rhythm to encourage the

gluten forming process.

Sifting:
 This process removes lumps from dry ingredients and aerate the ingredients.

 To accomplish this, my a rotating sifter or mesh strainer.

Stirring:
 This is mixing the ingredients by hand using a rubber spatula, spoon, or

whisk.

Whipping:
 This is when you beat a mixture vigorously to incorporate air.

 To whip a mixture such as American buttercream icing (grab our delicious

recipe here), use the whip attachment for your mixer or whisk.

6 types of icing
Buttercream
 Buttercream is softer and more spreadable than most icing and is the
preferred choice for taste and flexibility.

 It can be used as a filling inside cakes and also as a coating for decoration.

 It is made by creaming together sugar and butter or other fats like lard or
margarine.

 The quality of the fat used will affect the taste, consistency and appearance
of the cream frosting, as also the temperature at which the butter is
whipped.

 Add a burst of flavor with vanilla extract.

 The cream melts easily in hot weather and so must be kept chilled to keep
its form.

Whipped cream
 If lighter frosting is what you need then whipped cream is the answer.
 Often called Chantilly cream or crème Chantilly, it is made by cold-
whipping together heavy cream and sugar till light and fluffy.
 You could also add or use meringue powder for stability.
 Enhance your cake’s taste by adding flavors to the cream

Royal Icing
 Traditionally used to cover and decorate dense fruit cakes, Royal icing is a
pure white and fluid paste that solidifies into a hard outer shell on drying.
  Made by beating together egg whites, icing sugar, and lime juice, it looks
smooth, hard and matte when dry.

 Some may use meringue powder instead of egg whites because of the risk
of salmonella when using raw egg whites.

Cream Cheese Frosting

 Cream cheese frosting is perfect for carrot cakes, cupcakes, red velvet cake,
as a filling for doughnuts and well just about any kind of pastry with all that
creamy and cheesy deliciousness.

 It comes together quickly by creaming together part buttercream frosting

and a good quality cream cheese.

 A bit heavier than most types of cake icing, the texture and taste are best
when made with high-fat cream cheese.

Marenga
 This very light & frothy icing is made by beating together egg whites, cold
water, and granulated sugar.
 The technique of introducing air to the mixture gives it a foamy
consistency.
 The added sugar stiffens the foam. It can be plain or flavored and with nuts
added to it.
 There are 3 popular varieties of meringue – French,

 Italian

 and Swiss.

 The difference lies in the methods of beating the eggs.

Uncooked meringue can be used as pastry toppings, or it can be baked until
crisp and eaten likes cookies.
Fondant
 Fondant is a popular heavy frosting that can be easily sculpted and is used
mainly for celebration cakes.

 Basic fondant ingredients include water, gelatin, glycerin, water, sugar

(icing or castor sugar) and shortening.

 Some use marshmallows in place of gelatin and glycerin.

 The ideal texture is a fondant that can be stretched without tearing.

 It can be worked into different shapes using carving and

decorating tools.

Types of Fat
 Saturated fat. Saturated fat is solid at room temperature, which is why it is
also known as "solid fat." It is mostly in animal foods, such as milk, cheese,
and meat. ...

 Trans fat. This is a fat that has been changed by a process called
hydrogenation. ...

 Unsaturated fat. ...

 Total fat.

Unsaturated
 Mono-unsaturated fat and poly-unsaturated fat are types of unsaturated
fat.

 Mono-unsaturated fat: This fat is in avocado, nuts, and vegetable oils, such
as canola, olive, and peanut oils. ...
  Polyunsaturated fat: This type of fat is mainly in vegetable oils such as
safflower, sunflower, sesame, soybean, and corn oils.

Saturated
 Saturated fat. Saturated fat is solid at room temperature, which is why it is
also known as "solid fat."

 It is mostly in animal foods, such as milk, cheese, and meat. 

Total fat.

 The dietary reference intake (DRI) for fat in adults is 20% to 35% of total
calories from fat.

 That is about 44 grams to 77 grams of fat per day if you eat 2,000 calories a
day.

 It is recommended to eat more of some types of fats because they provide

health benefits.

Fats and oil

Lard 
 is a semi-solid white fat product obtained by rendering the fatty tissue of a
pig.

 It is distinguished from tallow, a similar product derived from fat of cattle

or sheep. ...

 Many cuisines use lard as a cooking fat or shortening, or as a spread in the

same ways as butter.

Butter
  Butter is a dairy product made from the fat and protein components of
churned cream.

 It is a semi-solid emulsion at room temperature, consisting of

approximately 80% butterfat.

 It is used at room temperature as a spread, melted as a condiment, and

used as an ingredient in baking, sauce making, pan frying, and other
cooking procedures

Margarine
 is a sprad used for flavoring, baking and cooking.

 It is most often used as an inexpensive butter substitute.

Oil
 Cooking oil is plant, animal, or synthetic fat used in frying, baking,
and other types of cooking.

 It is also used in food preparation and flavoring not involving heat,

such as salad dressings and bread dippings like bread dips, and
may be called edible oil.

Types of oil
-Extra-virgin olive oil. ... Light olive oil. ...

-Coconut oil. ... Canola and other vegetable oils. ...

-Avocado oil. ... Peanut oil. ... Sesame oil

Cheese
 Cheese is a dairy product, derived from milk and produced in wide ranges of
flavors, textures and forms by coagulation of the milk protein casein.

 The curd of milk separated from whey, often seasoned and aged.

 Cheese is the fresh or ripened product obtained after coagulation and whey
separation of milk, cream, or partly skimmed milk, butter milk or a mixture
of these products.

Whey & curd

 Whey : is the liquid portion of milk which develops after coagulation of
the milk protein. It contains water, milk, sugar, albuminous proteins. And
mineral .

 Albumins in general are transport proteins that bind to various ligands

and carry them around.

 Curd : is the solid custard like state of milk achieved when milk coagulate
due to acidification and addition of enzyme

Source of cheese
 It comprises proteins and fat from milk, usually the

 milk of cows

 buffalo

 goats

 Sheep

Aged
  Aged cheese is cheese that is left to ripen for several weeks to several
years to develop more flavor and, in the case of many aged cheeses, a
firmer and more crystalline texture.

 Aging, sometimes called ripening, is the most important stage of cheese

production.

 By allowing cheeses to rest in controlled conditions, they develop the

appearance, texture, flavor and aroma qualities that make them unique.

Origin of cheese

 The word CHEESE comes from the Latin term caseus.

 Cheese is an ancient food whose origins predate recorded

history.

 There is no conclusive evidence indicating where cheese making

originated.

 The earliest evidence of cheese making in the archaeological

record dates back to 5500 BCE and is found in what is
now Kuyavia, Poland.

Ingredients for making cheese making

Milk

 Is the most importance ingredient in chees making.

 The milk of many mammals can be used but the milk of ruminants
is the best

 This is because it contains high level of the milk protein, casein

which is required to provide an adequate coagulum( )
Starter

 Cheese starter cultures are predominantly composed of lactic acid

bacteria, although other bacteria and yeasts may also be involved.

 In cheese manufacture, the primary role of starter cultures is the

production of lactic acid from lactose at a predictable and
controlled rate.

Terms in cheese making under cheese starter

 Lactose:

 Lactase :

 Lactic acid :

 Glucose :

 Galactose

Lactose
 is a sugar that is naturally found in milk and milk products, like cheese or
ice cream.

 In lactose intolerance, digestive symptoms are caused by lactose

malabsorption.

 Lactose malabsorption is a condition in which your small intestine cannot

digest, or break down, all the lactose you eat or drink.

 formula C₁₂H₂₂O₁₁

 Soluble in : Water, Ethanol
LACTASE

 LACTASE is an enzyme that aids in the digestion of lactose.

 Lactose is in dairy foods like ice cream, cheese, and milk.

 This supplement is used to break down lactose and prevent bloating,

diarrhea, and gas of lactose intolerance.

Lactic acid

 Lactic acid, or lactate, is a chemical by product of anaerobic respiration —

 Anaerobic respiration is when an athlete is exercising too vigorously

there's not enough oxygen delivery into the muscle.

 So what happens is that the glucose is reacting and there's a by-product

from that which is called lactic acid.

 the process by which cells produce energy without oxygen around.

 Bacteria produce it in yogurt and our guts(intestine .

 Lactic acid is also in our blood, where it's deposited by muscle and red
blood cells.

Glucose

 Glucose comes from the Greek word for "sweet."

 It's a type of sugar you get from foods you eat, and your body uses it for
energy.

 As it travels through your bloodstream to your cells, it's called blood

glucose or blood sugar.

 Insulin is a hormone that moves glucose from your blood into the cells for
energy and storage.
 It mainly comes from foods rich in carbohydrates, like bread, potatoes,
and fruit.

Galactose

 Galactose , galacto- + -ose, "milk sugar") sometimes abbreviated Gal, is a

monosaccharide sugar that is about as sweet as glucose, and about 65%
as sweet as sucrose.

 A galactose molecule linked with a glucose molecule forms a lactose

molecule.

 there are two types which are mesophilic and the thermophilic culture.

 Mesophilic indicates a temperature at 35–37 °C and thermophilic is

usually between 55–60 °C

 Mesophilic means medium-temperature loving bacteria which will

ferment the best at temperatures up to 30°C or 90°F.

 Thermophilic is a heat-loving bacteria which will ferment best when

above 30°C or 90°F.

 It is usually bacteria but fungi can play a role such as in blue cheese

 Three characteristics of starter culture of primary importance in cheese

making are.

 Ability to produce lactic acid in the curd

 Ability to breakdown the protein

 Ability to produce co2 when applicable

Salt

 Sodium chloride is added to most varieties of cheese to give in flavor.

 The quality and method of additional depends on the recipe

 It may be added directly to the milk or curd pieces, rubbed into the
finished cheese or immersed in a brine solution .

 The recipe determines if colouring matter shoud be used

 Chemicals

 Cacl2(Calcium chloride) is frequently added to aid coagulation and reduce

amount of rennet required.

Coagulant

 Rennet is usually coagulating enzymes used rennet is an enzyme which

acts on protein and causes it to coagulate.

 It is mostly extracted from the fourth stomach of young ruminants

 The main enzyme contained in rennet is rennin.

 rennin, also called chymosin, protein-digesting enzyme that curdles milk

by transforming caseinogen into insoluble casein .

Rennet

 Rennet (/ˈrɛnɪt/) is a complex set of enzymes produced in the stomachs of

ruminant mammals.

What is Ruminant?

 Dairy animals like cattle, buffaloes, sheep, goats, and camels are
herbivores because their diets are composed primarily of plant material.

 Many herbivores also are ruminants.

 Ruminants can be recognized easily because they chew frequently even

when not eating.

 This process of taking food back into the mouth, rechewing, remastication
is called rumination.
Type of cheese

 Over a thousand types of cheese exist and are currently produced in

various countries.

 Their styles, textures and flavors depend on the origin of the milk
(including the animal's diet),

 whether they have been pasteurized,

 the butterfat content.

 the bacteria and mold, the processing, and how long they have

been aged for. 

 Herbs, spices, or wood smoke may be used as flavoring agents.

Whole-milk cheese

 Whole-milk cheese contains between 6 and 10 grams (g) of fat per 1-

ounce (28 g), serving. Of this, 4 g to 6 g is saturated fat.

 Raw milk cheese is simply cheese made with unpasteurized milk.

 Before the invention of pasteurization in 1822, all cheese was made with
raw milk.

 Pasteurization is the process by which bacteria is destroyed by heating

beverages and then allowing them to cool.

Low-fat or reduced-fat cheese

  Is made with 2 percent milk. Non-fat cheese is made with 0 percent or
skim milk.

 Many kinds of cheese are naturally lower in fat than others.

 These include part-skim mozzarella, string cheeses, farmer's cheese.

 Goat cheese is lower in fat and has fewer calories than cow's milk cheese.

Fresh cheeses

  Are cheeses that have not been aged, or matured.

 They usually have a higher moisture content, softer texture, and milder
taste than aged cheeses.

 Examples include ricotta, cream cheese, cottage cheese, and mascarpone.

Aged or mature cheeses 

 Are firmer in texture and tend to be aged for 6 months or longer.

 The longer the aging process, the more concentrated or sharp the flavor.

 Cheddar, Swiss, Parmesan, and Gruyère are examples of aged cheeses.

Processed cheese

 such as cheese spread, American cheese, “cheese food” and “cheese

flavored” products cannot be categorized as cheese, and the label must
reflect this.

 These are shelf-stable products containing added ingredients such as flavor

enhancers and emulsifiers.

 Processed cheese is a food product made from cheese and unfermented

dairy ingredients mixed with emulsifiers. Additional ingredients, such as
vegetable oils, salt, food coloring, or sugar may be included. As a result,
many flavors, colors, and textures of processed cheese exist.

Non-dairy cheeses

 such as soy cheese and daiya, are suitable for people who do not consume
dairy products, but they are highly processed.
 Nutritional value of cheese

 Cheese is a good source of calcium, a key nutrient for healthy bones and
teeth, blood clotting, wound healing, and maintaining normal blood
pressure.

 Men and women aged from 19 to 50 years should consume 1,000

mgTrusted Source of calcium a day. One ounce of cheddar cheese
provides 20 percent of this daily requirement.

 However, cheese can also be high in calories, sodium, and saturated fat.
The breakdown of macronutrients in any cheese can vary widely,
depending on the type.

Cheese coloring

 The yellow to red color of many cheeses is produced by adding annatto.

 Annatto is an orange-red condiment and food coloring derived from the

seeds of the achiote tree, native to tropical regions from Mexico to Brazil.

 It is often used to impart a yellow or orange color to foods, but

sometimes also for its flavor and aroma.

 Other ingredients may be added to some cheeses, such as black

pepper, garlic, chives.

 Cheese monger- A person who sells cheese, butter, and other dairy
products.

Cheese flavor

 Flavorings may be added depending on the cheese. Some common

ingredients include

 herbs
  Spices

 hot and sweet peppers

 Horseradish

 port wine.

General Manufacturing Procedure

 The temperatures, times, and target pH for different steps, the sequence
of processing steps, the use of salting or brining, block formation, and
aging vary considerably between cheese types. 

 

Cheese making

 Case culture is the craft of making cheese.

 The production of cheese, like many other food preservation processes.

 increase the nutritional value and economic value of a food material.

 in this case milk, to be preserved in concentrated form.

 Cheese making allows the production of the cheese with diverse flavors
and consistencies.

1. Standardize Milk

Milk is often standardized before cheese making to optimize the protein to

fat ratio to make a good quality cheese with a high yield.

2. Pasteurize/Heat Treat Milk

 Depending on the desired cheese, the milk may be pasteurized or mildly

heat-treated to reduce the number of spoilage organisms and improve
 the environment for the starter cultures to grow. Some varieties of milk
are made from raw milk so they are not pasteurized or heat-treated.
 Raw milk cheeses must be aged for at least 60 days to reduce the
possibility of exposure to disease causing microorganisms (pathogens)
that may be present in the milk.

Pasteurization
 Pasteurization  is a process in which packaged and non-packaged foods to
eliminate pathogens and extend shelf life.
 Pathogens are an organism that causes disease.

 temperatures of about 63 °C (145 °F) for 30 minutes

 Alternatively, heating to a higher temperature, 72 °C (162 °F), and 15
seconds.
 and yet higher temperatures for shorter periods of time).

Cool Milk
  Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to
bring it to the temperature needed for the starter bacteria to grow.
 If raw milk is used the milk must be heated to 90°F (32°C).

Inoculate with Starter & Non-Starter Bacteria and Ripen

 The starter cultures and any non-starter adjunct bacteria are added to the
milk and held at 90°F (32°C) for 30 minutes to ripen.
 The ripening step allows the bacteria to grow and begin fermentation,
which lowers the pH and develops the flavor of the cheese.
 In the cheese vat to a temperature required to promote the growth of the
bacteria.
 that feed on lactose and thus ferment the lactose into lactic acid.
 Bacteria which produce only lactic acid during fermentation are homo
fermentative.
 those that also produce lactic acid and other compounds such as carbon
dioxide, alcohol, aldehydes and ketones are hetero fermentative.

Emmental cheese
 For cheeses such as Emmental the use of hetero fermentative bacteria is
necessary to produce the compounds that give characteristic fruity flavors
and, importantly,
 the gas that results in the formation of bubbles in the cheese ('eye holes').

6. Cut Curd and Heat

 The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut
with cheese knives into small pieces and heated to 100°F (38°C). The
heating step helps to separate the whey from the curd.
7. Drain whey
 The whey is drained from the vat and the curd forms a mat.

8. Texture curd
 The curd mats are cut into sections and piled on top of each other and
flipped periodically. This step is called cheddaring.
 Cheddaring helps to expel more whey, allows the fermentation to
continue until a pH of 5.1 to 5.5 is reached, and allows the mats to "knit"
together and form a tighter matted structure. The curd mats are then
milled (cut) into smaller pieces.

9. Dry Salt or Brine

 For cheddar cheese, the smaller, milled curd pieces are put back in the vat
and salted by sprinkling dry salt on the curd and mixing in the salt.
 In some cheese varieties, such as mozzarella, the curd is formed into
loaves and then the loaves are placed in a brine (salt water solution).

Market form
 can be segmented into many types.
 On the basis of source like cow milk, sheep milk, goat milk, and buffalo
milk.
 Based on type, the market can be segmented into
 natural cheese
 hard cheese
 soft cheese
 processed cheese
 spreadable cheese
 block cheese
 Processed chesses >food product made from cheese and other
unfermented dairy ingredient mixed with emulsifiers such as veg oil, salt,
food coloring they changed the cheese color and flavored.
 Spreadable chesses> are either cheeses that are naturally soft b/c of
there high moisture content. That are combined with other ingredients
like meat vegetable, fruits, spices, and seasoning thy are known as
spreadable.
 Block cheese >is perfect for delis that sell cheese slices by pound .

HANDLING OF CHEESE FOR SAFETY & QUALITY

 Cheese comes in many forms ranging from soft to hard and natural to
processed.
 How cheese is handled for safety and best quality is dependent on the
type of cheese.
 Natural Cheese
Natural cheese can be unripened or ripened. Unripened cheeses include
cream cheese and cottage cheese.
Cheeses that are ripened by bacteria include cheddar, Swiss and
Parmesan.

NATURAL CHEESES
 Natural cheeses are also categorized by their degree of hardness.
 Soft: Brie, Camembert, cottage cheese, cream cheese, ricotta, feta
  Semi–soft: Blue, brick, Havarti, Monterey Jack, mozzarella, Muenster,
provolone
 Hard: Cheddar, Colby, Edam, Gouda, Swiss
 Very Hard: Parmesan, Romano

What is canapé mean?

Definitions of canapé:  An appetizer consisting usually of a thin slice of bread or

toast spread with caviar or cheese or other savory food. Type of: appetizer,
appetizer, starter
A canapé (French: [kanape]) is a type of hors d'oeuvre, a small, prepared, and often
decorative food, consisting of a small piece of bread (sometimes toasted) wrapped
or topped with some savoury food, held in the fingers and often eaten in one bite
Are canapés hot or cold?

Typically made with a base of bread, toast, crackers or pastry topped with almost
any type of savory item and a garnish, the Canapé is made to be served either hot
or cold.

Dips: a dip (for chips): a sauce, a mixture, a condiment (for chips) noun. The noun
dip, meaning a sauce, comes from the act of "dipping" (or lowering) food into the
sauce before enjoying it. It's delicious. Famous "dips" include: guacamole, salsa,
mayonnaise, etc...

What's the difference between a sauce and a dip? However, while sauces are
applied or used on top of food, dips or dipping sauces are used to submerge food,
or usually, food is placed on them. Moreover, a sauce typically moistens food and
acts as a flavor enhancer, while a dip functions as an accessory to a particular dish
What is the meaning of sauces and dips?

A sauce is used to add flavor and moisture to a dish. It embellishes the item that is
the focal point of the dish. Beef gravy embellishes meatloaf and mashed potatoes.
Tomato sauce embellishes pasta, etc. A dip is an appetizer or snack that
embellishes a simple accompaniment like chips or crackers.
Relishes: Why Is It Called a Relish? The common thought is that the word
"relish" originated from the early French word "reles" which translates to
"remainder" or "leftover." This could be from relishes being used to preserve
leftover or excess vegetables and fruits

are cooked or pickled chopped fruits or vegetables that are mixed together in a

sauce. In comparison, chutneys are a type of relish. Relish is normally made with
vegetables, while chutney is mostly made with fruit.

It is also vegetable side dish that typically is eaten in small quantities with a
blander main dish. Relishes are frequently finely cut vegetables or fruit in sour,
sweet-sour, or spicy sauce. They often are used to enhance or to add flavour to
dishes because of their contrasting texture and spicy or piquant taste.

Petite Salad Meaning

A petite salad is a miniature version of a salad to be served as a 2-3
bite appetizer. To serve it: prepare the full size salad and serve it on petite
plates.

What is petite salad made of?

In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting
lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and
pepper; shake well. Pour over tomato mixture and toss to coat.
What is salad appetizer?
Appetizer salads — light, smaller-portion salads served as the first
course of the meal. Side salads — to accompany the main course as a
side dish; examples include potato salad and coleslaw.