8. Panas membuat protein berubah:
• – egg white menjadi padat dan buram
(opaque)
• – egg yolk menjadi padat, kering, dan bubuk
(powdery)
Contohnya :Egg fried, boiled,
scrambled, poached, steamed or
made into omelets, soufflés &
custards.
Using Eggs in Cooking
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9. Egg bisa digunakan untuk membuat :
• Sebagai Main Courses: omelets, Frittata, etc.
• Sebagai thickening : soups, sauces, puddings & custards
• Sebagai rising agent ( pengembang): cake, Fritter, etc.
• Sebagai emulsifier : Egg: mayonnaise
• Untuk glazing : pastries & pies to give them a shiny look
• Untuk coating food: fish cutlets, Nugget, etc.
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11. Prinsip pembuatan keju:
Pengentalan protein (Curd) didalam susu kemudian dipisahkan
cairan (whey) dengan curd .dengan cara penambahan lemon
juice, vinegar, atau bakteri .
Curd diberi garam dan bakteri yang kemudian disimpan di
dalam temperatur yang sesuai dengan pengawasan yang
sangat ketat.
Jenis bateri , temperatur dan lama penyimpanan menentukan
Type of cheese.
Memisahkan protein dengan whey dengan Bakteri Asam Laktat
(Lactobacillus), untuk pembuatan Cheese Mozzarella, Swiss
Cheese.
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12. Bakteri yang digunakan:
Ada dua jenis bakteri yang digunakan untuk proses ini pemisahan curd dan
whey:
Bakteri mesofilik berkembang pada suhu kamar (30 - 37 ° C )tetapi mati
pada suhu yang lebih tinggi. Mereka digunakan untuk membuat Soft
Cheese , seperti Cheddar, Gouda dan Colby.
Bakteri termofilik berkembang pada suhu yang lebih tinggi, sekitar 55 °
C, dan digunakan untuk membuat Hard Cheese (strong cheese) seperti
Gruyère, Parmesan dan Romano.
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13. Step by step making cheese :
Start with Fresh, Warm Milk (hangatkan milk).
Acidify the Milk (penambahan acid), seperti lemon juice, vinegar,
bakteri.
Add a Coagulant. Rennet ( perekat protein).
Test for Gel Firmness (tes kekenyalan setelah diberikan rennet).
Cut the Curd ( dipotong kasar).
Stir, Cook the Curd (aduk, panaskan), untuk mengeringkan, dan
menghilangkan cairan (whey)
Drain the Curds ( saring dan press), agar tidak ada cairan.
Salt and Age the Cheese ( pemberian garam dan penyimpanan/
penuaan)
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14. Cheese Classifications:
1. Soft Fresh Cheeses
2. Soft Ripened Cheeses
3. Semi-Soft Cheeses
4. Blue-Veined Cheeses
5. Hard Cheeses
6. Very Hard Cheeses
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22. When cheese is heated, the fat melts & separates, & the cheese
becomes soft.
On further heating, the proteins over-coagulate & become stringy
& tough.
Used in macaroni & cheese, cheese biscuits, cheesecake, cheese
scones & cheese sauce.
Also used as topping for food items like pizza, lasagna and
salads.
Using Cheese in Cooking
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23. Usually obtained
from cows.
Milk of other
animals such as
goats & mares (
kuda) is also
consumed by
people.
Milk & its products
such as butter,
cream & cheese are
known as dairy
foods.
Milk
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25. Untreated milk / fresh
Milk yang tidak memggunakan proses pemanasan,
di kemas langsung dari peternakan.
Pasteurized milk
Milk yang melalui proses pemanasan dengan suhu
rendah sampai mencapai 72°C - 15 detik tujuanya
hanya mematikan bakteri.
Homogenized milk
Pasteurized milk di proses lagi dengan meratakan
lemak keseluruh susu.
Sterilized milk
Homogenized milk dipanaskan dengan suhu tinggi
sampai mencapai 113°C - 15-40 menit di dalam
vacuum-sealed container
Types of Milk
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26. UHT milk
(Ultra-high temperature milk)
Homogenized milk dipanaskan dengan suhu tinggi sampai
mencapai 132°C tidak boleh lebih dari 1 detik; dikamas dalam
sealed cartons; dapat bertahan 1 bulan didalam refrigerator.
Evaporated milk
Milk yang kandungan airnya dikurangi dengan proses
evaporation; mengandung 25% air lebih kurang fresh milk; di
seterill pada suhu 115.5°C selama 20 menit
Condensed milk
Milk yang kandungan airnya sudah di hilangkan dengan
proses evaporation;
Penambahan gula untuk rasa manis.
Powdered milk Milk yg tidak ada kandungan airnya; berbentuk powder.
Skimmed milk Milk yang kandungan lemaknya sudah dihilangkan.
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28. When milk is boiled, proteins coagulate & form a layer on the surface. As
the boiling continues, hot air & steam get trapped under this layer –
causes the milk to overflow from its container.
Can be consumed on its own.
Used in beverages such as tea, coffee, cocoa & milkshake.
Used in many parts of the world to make desserts.
Also processed to produce dairy products such as cheese, cream &
butter.
Using Milk in Cooking
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30. Yoghurt
Makanan yang berasal dari proses fermentasi milk.
Kultur Bakteri yang digunakan Lactobacillus
delbrueckii subsp. bulgaricus and Streptococcus
thermophilus .
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31. Susu pertama dipanaskan, biasanya sekitar 85 ° C ,
Untuk mengubah sifat protein susu sehingga terpisah curd
(dadih)dan whey (cairan).
Setelah pemanasan, susu tersebut dibiarkan dingin sampai
sekitar 45 ° C .
Kultur bakteri dicampur rata kedalam susu pada suhu 45 ° C
Disimpan dan dipertahankan didalam suhu 45 ° C selama
empat sampai tujuh jam untuk fermentasi.
.
Proses Yoghurt
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33. Cream adalah produk susu yang terdiri bagian lemak susu pada
lapisan paling atas dari susu yang belum di homogenisasi.
Jumlah lemak pada cream menentukan kwalitas, dan stabilatas cream
ketika di whip
Makin tinggi lemak pada cream makin gurih atau enak rasanya .
Cream dengan lemak tinggi sangat baik , karena tidak pecah(rusak)
dalam proses pemasakan.
Pasteurisasi dan Ultra-Pasteurisasi: Biasanya diberi label pada
kemasan, pasteurisasi atau ultra-pasteurisasi.
Pasteurized cream, rasa yang lebih baik, lebih mengembang di
whipping, dan lebih tahan lama.
Cream
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34. Type of Cream
Half and Half, 12% fat (range 10.5-18%): biasanya untuk Coffee & Tea,
Single Cream, 20%: Light cream, savory and sweet dishes.
Light Cream, 20% fat (range 18-30%).
Whipping Cream, 30%fat; Bisa untuk whipping tapi masih kurang
stabil, digunakan untuk topping atau filling.
Heavy Cream, 36 to 38%fat: Sangat baik untuk di whipping,
Double Cream, 48%fat: British term untuk heavy cream di US.
Clotted Cream, 36 to 38%fat: Devonshire or Devon Cream. Warnanya
kekuning – kuningan.
Creme fraiche, 30%fat ; Fermentasi fresh cream.
Sour Cream, 20%: Cream dengan penambahan lacto acid, gelatin
atau vegetable enzim untuk membuat cream tersebut asam dan
kental/padat.
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36. Butter
Butter adalah produk susu yang solid dibuat dengan cara
churning proses ( diputar putar) atau dengan diberikan
bakteri atau fermentasi dari cream atau milk, agar
terpisah butterfat (butter) dan buttermskimilk/skim milk.
Mengandung 80 - 82 % fat, air, buttermilk
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37. Types of Butter
Unsalted Butter or “Sweet Cream Butter” (Real)
Salted Butter (Real):
Whipped Butter (Real): sangat baikspread dan toast bread
European Style or “Cultured” Butter (Real): kandungan fat lebih
tinggi dan lebih solid
Spreadable Butter (Sorta Real) : kombinasi butter dan vegetable
oil
Ghee adalah Clarified butter.
Butter-like Spread (Fake)/margarine: vegetable oil
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Rennet (enzym binatang)/ˈrɛnᵻt/ is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. This helps young mammals digest their mothers' milk. Rennet can also be used to separate milk into solid curds for cheesemaking and liquid whey. In addition to chymosin, rennet contains other important enzymes such as pepsin and a lipase.
Rennet is used in the production of most cheeses. The mammal's digestive system must be accessed to obtain its rennet. Non-animal alternatives for rennet are suitable for consumption by vegetarians.
A similar curd-washing takes place when making the Dutchcheeses Edam and Gouda. Hard cheeses — "gratingcheeses" such as Parmesan and Pecorino Romano—are quite firmly packed into large forms and aged for months or years.
Soft fresh cheeses are those cheeses that are unripened and generally have a fresh, clean, creamy flavor. These cheeses are typically the most perishable and are sometimes held in brines. Examples of soft fresh cheeses are cottage cheese, pot cheese, queso blanco, and cream cheese.
Ripen = belum matang
Soft-ripened Cheeses. A soft-ripened cheese is one that has a white, so-called bloomy rind on the outside, which occurs because of the unique beneficial mold that is added to the milk or sprayed onto the cheese during ripening. The most well knowncheese in this category is brie.
The process of washing the rind of the cheese as it matures, keeps it soft and supple, and develops its great flavour. Washed Rind cheeses are bathed or scrubbed with brine or other liquids, such as wine, to encourage the growth of the surface culture - Brevibacterium Linens (known affectionately as Brevy!).
Semi-soft cheeses may be made from both pasteurized and raw milk, depending on the aging requirements and the style the cheesemaker is creating. Cheeses in the semi-soft category include many blue cheeses, colby, fontina styles, havarti and Monterey Jack.
Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body.
Use is the same as for Dry Jack and Parmesan.
Asiago. Piquant, sharp. Light yellow. Hard to very hard, depending on age. ...
Cotija (Queso Anejo) Strong, aged flavor. Hard, dry, crumbly. ...
Dry Jack. Mild, aged, nutty. Pale yellow. ...
Enchilado Anejo. Mild, lightly spicy. Red coating, white interior. ...
Romano. Sharp, piquant. Light yellow.
Obtained /diperoleh
Mare/kuda betina
Evaporation/penguapan/ susu yang lebih kental
condensed milk/susu kental
Potassium/kalium
Untuk menghasilkan yoghurt, susu pertama dipanaskan, biasanya sekitar 85 ° C , untuk mengubah sifat protein susu sehingga mereka mengatur bersama-sama daripada bentuk dadih. Setelah pemanasan, susu tersebut dibiarkan dingin sampai sekitar 45 ° C . [3] Kultur bakteri dicampur, dan suhu 45 ° C dipertahankan selama empat sampai tujuh jam untuk memungkinkan fermentasi.