Cream

Question 1

What is the classification of

Single cream 
Double cream 
Standard cream 
Low fat cream 
Aerosol cream
Sour cream

Answer 1

18
48
38
12
35
18

Question 2

Composition of cream

Answer 2

Protein 2
Fat 38
Carbohydrate 3
Via A B D 
Minerals calcium 
Water 55

Question 3

What are the stages in the production of cream

Answer 3

Warmed
Separated
Heat treated
packaged

Question 4

What is the milk warmed to and why

Answer 4

50 degrees and to make separation easier

Question 5

What is used to separate the upper cream from the milk

Answer 5

Centrifugal force

Question 6

Guidelines for storing cream

Answer 6

Use by date
Cover to avoid absorbing odours
Fridge at 4 degrees

Question 7

Guidelines for cooking and preparing cream

Answer 7

Over whip = butter and buttermilk

Over cook = curdle

Question 8

Cream substitutes

Answer 8

Nat yoghurt
Fromage frais 30% fat
Creme fraiche 30% fat

Question 9

N.v cream

Answer 9

Small HGV prot 
Saturated fat
Dissacharide lactose
A b d 
Lacks iron, calcium
Water content depends on type

Question 10

Why does water content vary

Answer 10

More fat = less water