ProStart Level 2 Chapter 1 – Advanced Culinary Careers & Professional
Development Review
Pasteurization - ✔✔milk is heated to kill microorganisms that cuss spoilage and disease
without its's into one fluid
Homogenization - ✔✔milk is strained through very fine holes to break down fat and then is
into one fluid
Whole milk - ✔✔3.5 Fat Content.
low fat milk - ✔✔Available 1% and 2% Fat content.
buttermilk - ✔✔Depend on how fresh fat content.
made from fresh liquid milk that has bacteria.
doesn't actually contain butter, rich thick texture and tangy.
evaporated - ✔✔65% fat content.
made from milk by removing 60% of water slight cooking flavor us in baking.
U.H.T- ultra high temperature - ✔✔depend on how fresh fat content.
doesn't need refrigeration 4 as a shelf life of a mouths.
powdered - ✔✔depend on how fresh fat content.
made from whole or skim milk removing all milk
lactose free - ✔✔depend on how fresh fat content.
, made by adding enzymes to milk to break down the lactose.
soy - ✔✔four grams of fat per 8 ounce fat content.
often fortified with vitamins has a slightly nutty flavor is available in different flavors
rice milk - ✔✔3 grams of fat per 8 ounce fat content.
mad with water, brown rice syrup, starch and other thickness.
three things that fat provide - ✔✔1. essential
2. vitamins
3. nutrients
milk should be received at - ✔✔41 or lower temperature
FIFO - ✔✔first in first out
light whipping - ✔✔about 30% fat content
heavy whipping - ✔✔36% to 38% fat content
very heavy whipping - ✔✔40% fat content.
produces a greater yield and longer shelf life for the products mad with it.
light - ✔✔18% to 30% fat content.
sometime called coffee cream
Development Review
Pasteurization - ✔✔milk is heated to kill microorganisms that cuss spoilage and disease
without its's into one fluid
Homogenization - ✔✔milk is strained through very fine holes to break down fat and then is
into one fluid
Whole milk - ✔✔3.5 Fat Content.
low fat milk - ✔✔Available 1% and 2% Fat content.
buttermilk - ✔✔Depend on how fresh fat content.
made from fresh liquid milk that has bacteria.
doesn't actually contain butter, rich thick texture and tangy.
evaporated - ✔✔65% fat content.
made from milk by removing 60% of water slight cooking flavor us in baking.
U.H.T- ultra high temperature - ✔✔depend on how fresh fat content.
doesn't need refrigeration 4 as a shelf life of a mouths.
powdered - ✔✔depend on how fresh fat content.
made from whole or skim milk removing all milk
lactose free - ✔✔depend on how fresh fat content.
, made by adding enzymes to milk to break down the lactose.
soy - ✔✔four grams of fat per 8 ounce fat content.
often fortified with vitamins has a slightly nutty flavor is available in different flavors
rice milk - ✔✔3 grams of fat per 8 ounce fat content.
mad with water, brown rice syrup, starch and other thickness.
three things that fat provide - ✔✔1. essential
2. vitamins
3. nutrients
milk should be received at - ✔✔41 or lower temperature
FIFO - ✔✔first in first out
light whipping - ✔✔about 30% fat content
heavy whipping - ✔✔36% to 38% fat content
very heavy whipping - ✔✔40% fat content.
produces a greater yield and longer shelf life for the products mad with it.
light - ✔✔18% to 30% fat content.
sometime called coffee cream
