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Dairy

Dairy. Nutritional Facts. Protein for growth and repair of the body Calcium, phosphorus, and vitamin D Vitamin A and B for growth and health. Using milk in a healthy diet. http://www.cookinglight.com/eating-smart/smart-choices/editors-guide-dairy-video-00400000044089/.

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Dairy

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  1. Dairy

  2. Nutritional Facts Protein for growth and repair of the body Calcium, phosphorus, and vitamin D Vitamin A and B for growth and health

  3. Using milk in a healthy diet http://www.cookinglight.com/eating-smart/smart-choices/editors-guide-dairy-video-00400000044089/

  4. Fat content in milk per serving • Whole Milk- 4% fat (8 grams) • Reduced Fat- 2% fat (5 grams) • Low Fat Milk- 1% (2.5 grams) • Fat- Free/ skim milk- none • Do you consider milk to be High in fat?

  5. Buying Fresh Milk Grade A – milk passes inspection from the US department of health PASTEURIZED- heat treated to kill harmful bacteria HOMOGENIZED- means fat is broken into tiny drops and mixed permanently with the milk Vitamin D is added to most milk Vitamin A is added to low or fat free milk due to the fact it is removed when the fat is removed.

  6. When buying milk: Check the date on the package for freshness Buy pasteurized milk fortified with vitamin D Do not buy smashed or leaking containers Read the labels to ensure you get what you want.

  7. UHT (Ultra High Temperature) Milk Processed to kill all bacteria, packaged in sterile cartons Unopened- can be stored at room temperature for 3 months Similar in taste and nutrition to fresh milk Cheaper than fresh

  8. Canned Milk Low in cost EVAPORATED MILK- half water removed, can be used in place of cream or water down to be like fresh milk SWEETENED CONDENSED MILK- Concentrated milk at least 40% sugar added.

  9. Nonfat Dry Milk Low in cost Powder made from removing the fat and water from milk Mix with water to make milk, or use dry in cooking Store unopened containers in dry, cool area. Opened- airtight container, if added with water refrigerate

  10. Food Skills • Milk is a protein- proteins are sensitive to heat • Therefore cook slow at low temperatures • Otherwise milk will burn • When milk is heated, a skin sometimes forms on the surface. The skin is milk fat • Since the skin prevents steam from escaping, the milk may boil over the pan. • What can we do to prevent this?

  11. Curdling Curdling – milk separates into many small lumps and a watery liquid Usually happens when you add it too quickly to an mixture that’s hot or acidic What do you think we could do to prevent milk from curdling?

  12. Microwaving Milk Stir often to prevent boiling over and to help even out heat pockets Use a container that can keep milk/ milk mixture from spattering into oven Cook as recipe describes

  13. Questions • 1-5 on pg 213 in Discovering Foods text • Also do the communication section in the applying knowledge section. • On a sheet of paper design a magazine ad for milk. Include facts about nutrition and tops for including milk in an active lifestyle

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