Dairy products are extremely versatile and used throughout the kitchen. In this course you will learn to identify the commonly used dairy products in the kitchen and their origin and techniques by which they are produced as well as their properties and application in the kitchen and foodservice operations in general.
Structure of the workshop and topics covered:
Identification of a variety of dairy products such as milk and butter
Processing techniques of dairy products
Identification of a variety of cheeses; fresh or unripen, soft, semisoft, firm and processed cheeses
How to serve cheeses
How to store dairy products
Food safety rules related to dairy products
Nutritional value of dairy products
Identification of a variety of imitation and artificial dairy products and their use
