Culinary Nutrition FINAL STUDY GUIDE

Cheese Classification

Classified by milk source, fermentation/ripening, bacteria used, processing methods, and origin.

Fresh Cheese

Moisture: Over 80%. Soft, white, mild, perishable. Examples: Cottage, Ricotta, Cream Cheese, Feta.

Soft Cheese

Moisture: 50-75%. Briefly aged. Examples: Brie, Camembert.

Semi-Hard Cheese

Moisture: 40-50%. Firmer texture. Examples: Blue, Brick, Gouda.

Hard Cheese

Moisture: 30-40%. Aged, firm. Examples: Cheddar, Swiss.

Very Hard Cheese

Moisture: ~30%. Aged longest, crumbly. Examples: Parmesan, Romano.

Cheese Production - Coagulation

Casein protein coagulates. Uses rennet (enzyme) or acid for coagulation.

Cheese Production - Curing

Aging cheese under controlled temperature/humidity to develop flavor.

Cheese Production - Ripening

Chemical/physical changes during curing. Can last 4 weeks to 2+ years.

Functions of Cheese

Adds flavor, texture; used in cooking, baking, snacks, and garnish.

Cheese Grading (USDA)

Grades: AA, A, B, C. Based on flavor, texture, color, finish, and appearance.Colby: color not graded; Swiss: graded for salt and "eyes".

Filled Milk

Made with milk solids-not-fat (MSNF), water, and non-dairy fat.

Nondairy Imitation Milk

Vegetable oil, corn syrup solids, sodium caseinate, vitamins, additives.

Soy Milk

Made from soy curd.

Almond Milk

Crushed almonds blended with water.

Fat-Modified Milk

Reduced fat (2%), low fat (1%); must contain ≥8.25% MSNF."Protein fortified" = over 10% MSNF.

Fat-Free Milk

<0.5g fat/cup. Must have ≥8.25% MSNF. Vit A required, Vit D optional.

Organic Milk

From cows fed organic food; no antibiotics/hormones; often ultrapasteurized.

Flavored Milk

E.g., chocolate milk: 1% cocoa, 5% sugar. May have <5% actual milk.

Cultured Buttermilk

Tangy milk fermented with lactic acid bacteria.

Acidophilus Milk

Contains bacteria that help digest lactose.

Yogurt

Gel-textured milk fermented with specific bacteria.

Greek Yogurt

Strained yogurt, thick, high protein, low carb.

Kefir

Fizzy, fermented milk with bacteria and yeast.

Evaporated Milk

60% of water removed.

Sweetened Condensed Milk

Evaporated milk + sugar.

Ultra Pasteurized Milk

Shelf-stable, but needs refrigeration after opening.

Nonfat Dry Milk

Milk in powder form, long shelf life.

Value-Added Milk

Thicker, more protein/calcium. E.g., Smart Balance, Skim Plus.

Lactose-Free Milk

Milk treated to remove lactose for easier digestion.

Fiber-Enriched Milk

Has added fiber; thicker texture.

Carbonated Milk

Milk with carbon dioxide added.

Malted Milk

Cooked barley + milk, then dried.

Poultry Handling

Always cook thoroughly and handle safely to avoid contamination.

Chicken Market Classes

Different age/use: broiler, fryer, roaster, etc.

Poultry Nutrition

High in protein, low in fat (especially without skin), contains B vitamins.

USDA Poultry Grades

Grade A: meaty, no damage.Grade B: some defects.Grade C: more defects allowed.

Egg Structure

Shell, membranes, albumen (white), yolk, chalazae, air cell.

Measuring Egg Quality

Use Haugh units and candling.

Hot-Start Method

Eggs placed in boiling water.

Cold-Start Method

Eggs start in cold water, then heated.

Dry Heat Cooking

Baking, frying.

Moist Heat Cooking

Poaching, custards.

Effects of Overcooking Eggs

Tough, rubbery, curdling, weeping (syneresis), beading.

Egg White Foam Tips

Use room temp eggs, no yolk, clean bowl. Add sugar, salt, or acid.

Egg Grades

AA (best), A, B.

Egg Sizes

From Peewee to Jumbo (based on dozen weight).

Egg Safety Tips

Refrigerate eggs, use pasteurized eggs when needed, avoid raw eggs.

Value-Added Eggs

Special hen diet = more Omega-3s, Vit E, less cholesterol.

Types of Marine Animals

Vertebrates (finfish) and invertebrates (shellfish: crustaceans, mollusks).

Shellfish Examples

Crustaceans: shrimp, crab.Mollusks: clams, oysters.

Fish Tenderness

Due to low collagen, short muscle fibers (myotomes), less connective tissue.

Fish Nutrition

High in Omega-3s (EPA & DHA), low fat, some minerals. Shellfish have glycogen.

Fish Sale Forms

Whole, drawn, dressed, steaks, fillets, sticks.

Fish Storage

Eat fresh quickly, don't refreeze thawed fish, canned lasts ~12 months.

Fish Inspection/Grading

Voluntary (NMFS). Graded A, B, or substandard.