CREAM

Question 1

Nutritional value of Cream:

Answer 1

• Small amount Protein
• Fat
• Lactose
• Vit A
• Vit D
• Calcium

Question 2

How is Cream PRODUCED?

Answer 2

• Separating the FAT & SOLID from milk

- Clotted cream = cooked/baked to get that thick skin

Question 3

What Creams contain the most fat?

Answer 3

SINGLE = Least = 18%
DOUBLE
WHIPPING CREAM
CLOTTED CREAM = Most = 50%

Question 4

What is CLOTTED CREAM?

Answer 4

• Thick
• Spreadable
• Grainy texture
• Cannot be whipped

Question 5

What is DOUBLE CREAM?

Answer 5

• Pourable
• Added to sauces
• Can be whipped and piped
• Floats on soups

Question 6

What is XTRA THICK DOUBLE CREAM?

Answer 6

• Spooned over desserts
• Cannot be poured
• Cannot be whipped as already whipped slightly

Question 7

What is WHIPPING CREAM?

Answer 7

• Pipeable
• Used on sweet desserts
• Fillings for cakes

Question 8

What is AEROSOL CREAM?

Answer 8

• Instant topping
• Contains additives
• Serve immediately once squeezed out as it deteriorates in 30 mins

Question 9

What is SOURED CREAM?

Answer 9

• Unpipeable
• Dips
• Toppings
• Sharp taste

Question 10

What is SINGLE CREAM?

Answer 10

• Unwhippable because it doesn’t contain enough fat

- Pouring