form 1 lesson Secondary school. Egg cheese and milk cookery section. CSEC Home Economics

1. Cheese Cookery

2. Definition of Cheese
⚫Cheese is a solid product made of milk, produced by
coagulating (thickening) the protein (CAESIN)in milk
so that it forms curds.
⚫Cheese is a dairy product derived from milk that is
produced in a wide range of flavors, textures, and
forms by coagulation of the milk protein casein

3. List of Nutrients found in cheese
⚫Protein
⚫Fats
⚫Calcium 2x more

4. Types of Cheese
⚫Cheddar cheese is a relatively hard, off-white
sometimes sharp-tasting, natural cheese. It has a
strong flavour AND IT IS POPULARLY EATEN AS A
DELICACY . This can be white or yellow in colour.

5. Types of Cheese
⚫Parmesan Cheese has a very strong flavour and
usually used to flavour sauces. Parmesan is an Italian
hard, granular cheese that is produced from cow's
milk and has aged 12-36 months. It is sold in hard or
powdered form.

6. Types of Cheese
⚫Mozzarella is a white soft, mild cheese mostly used as
topping for pizza and lasagnas. When melted it is very
stretchy.

7. For your own learning
Visit a supermarket and make a list of the different
types of cheese that is available there
OR
Go on the internet and make a list of at least 10 different
types of cheese that exist.

8. Care of Cheese
⚫DO NOT FREEZE- wrap tightly in heavy waxed paper
or plastic and store in the coldest part of the
refrigerator or in a cool place.
⚫If the flavour is very strong, put wrapped cheese in an
airtight container and store in the refrigerator.

9. Care of Cheese
⚫If the flavour is very strong, put wrapped cheese in an air
tight container and store in the refrigerator.
⚫If mould appears in the surface, scrape it off before using.
Mould on cheese is not harmful, just unsightly.
⚫If hard cheese becomes too dry, wrap in a clean cloth
dampened with vinegar or water
⚫When refrigerated, remove half an hour before using for
best flavour and taste.

10. Uses of Cheese in the diet
⚫As a substitute for meat in Vegetarian diets
⚫As a part of a snack e.g. cheese sandwich
⚫As a flavouring in dishes, e.g. cheese sauce for
steamed vegetables
⚫As a garnish

11. Guidelines for cooking with cheese
⚫Cheese should be cooked at a low temperature. Too
much heat can cause cheese to become stringy,
rubbery and tasteless.
⚫Old pieces of cheese can be used in soups, sauces or
Omelettes. The cheese will melt and flavour the dish.
⚫Cheese may be sliced, cubed or grated and grilled on
hamburgers. It can be used in sauces, gratins,
casseroles, omelettes, batters, sandwiches , biscuit etc.

12. Experiments with cheese
⚫Students carry out experiments and record their
findings
1. Cook cheese at high temperature and note of the
results
2. Cook cheese at low temperatures and note of the
result
⚫Cook food with
1. sliced cheese
2. large chunks of cheese
3. Grated cheese

13. Practice Cheese Recipes
⚫Students are FREE to try any of these
- (1) Cheese Shortbread or (2) Cheese Pudding
- Recipes are attached below for persons without a
textbook. Page 73
- Provide proof that you made these items with either a
short video or photos. Take a picture of the final
product and a 1 paragraph report of your observations

14. Recipes- Page 73