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Why is milk homogenised?
Milk is homogenised to distribute the fat making the milk creamier. stops it splitting.
What temperature is milk pasteurised at? and for how long?
The milk is heated to 72ºC for 25 seconds. It is then cooled and bottled or cartoned in sterilized containers.
Why is milk pasteurised?
To kill harmful bacteria
What fat % does cream contain?
Standard cream in Ireland contains 40% fat approximately.
How is butter made?
Butter is made from the cream of the milk. The cream is churned until the fat globules stick together
Name three types of milk
Whole milk, low fat milk, skimmed milk, fortified milk, buttermilk, powdered milk
Name three classifications of meat?
Poultry, carcass meat, game, offal.
Meat is rich in protein, true or false?
True
Vitamin B can be killed by the cooking process?
True
Meat has 90% water content, true or false?
False - 50/60%.
Meat that has tough connective tissue should be cooked how?
Slowly, with use of marinades and long cooking times,
name three causes of toughness in meat
Age, activity, connective issue, treatment before and after slaughter, life of the animal, feed, and incorrect cooking methods.
what temperature should fresh meat be stored at?
5 degrees C
Shoulder of lamb should be: Braised? pan-fried and served medium? left outside and beaten with a stick until green?
Brasied. Dont beat anything with sticks.
At what temperature are all pathogenic bacteria killed?
75 degrees C
What happens in meat when collagen converts to gelatin?
The fibres loosen and fall apart.
