1. Breakfast
The Most Important Meal
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

2. Dairy
• Whole Milk; 3.5% milk fat, 8.5% milk solids, 88% water
• Evaporated milk; 60% water removed
• Sweetened condensed milk; 60% water removed, 40%-45%
added sugar
• Dry milk powder; 99% water removed
• Half & half; whole milk/cream equal parts, 10%-18% milk fat
• Light cream; 18%-30% milk fat
• Light whipping cream; 30%-36% milk fat
• Heavy whipping cream; over 36% milk fat
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

3. Fermented Milk Products
• Buttermilk; fresh milk with streptococcus lactis bacteria
added, becomes tart & thick
• Sour cream; pasteurized, homogenized light cream with
streptococcus lactis bacteria added, becomes tart & thick
• Crème fraiche; pasteurized, homogenized heavy cream with
streptococcus lactis bacteria added, becomes tart, not as thick
as sour cream but richer in flavor and more expensive
• Yogurt; fresh or pasteurized milk with lactobacillus bulgaricus
and streptococcus lactis bacteria added
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

4. Processing Milk
• Pasteurization: heating milk or milk products to kill pathogenic
bacteria
• Ultra pasteurized: very high heat for a short amount of time
• Homogenization: fat globules reduced in size and evenly
distributed
• Raw milk
• Unpasteurized
• Not approved by USDA
• Not approved for sale to the public
• Many states do not allow Raw Milk to be sold in any way
• Some states allow for Raw Milk Shares for private use only
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

5. Butter
• Salted; 2.5% salt
• European style; 82%-86% butterfat
• Whipped butter; air is incorporated
• Clarified butter; all butterfat – milk solids and water removed
If you over whip cream you will have
butter
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

6. Cheese
• Made from the milk of cows, sheep, goats & water buffalo
• Rind; a natural edible coating, some rinds are consumed some
are cut off
• High moisture cheeses = softer, more perishable
• Low fat cheese; 20% milk fat
• Double cream cheese; 60% milk fat
• Triple cream cheese; 72% milk fat
• FDA requires raw milk cheeses to be aged at least 60 days at
35 ̊F
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

7. Cheese Types
• Fresh
• Blooming rind
• Semi-Soft
• Washed rind
• Firm
• Hard
• Blue
ChefMichaelScott
LeadChefInstructorAESCA
Boulder