6th Yr Home Economics - Work Package 3 - Ms Conway

Hello 6th years,
Today's questions are on Milk, cheese and yoghurt. This is quite a volume of work so I will leave to work on this across today and tomorrow. Please send on your work no later than Friday. Once we have all food commodities finished I will examine  you on the topic and then we will move to the next section of our course. As previously detailed, we will not return to these topics before you sit your LC so please keep up!
MILK

1. Give a detailed account of the nutritive value of whole milk
2. Name three proteins found in milk?
3. Explain the dietetic value of milk?
4. Why is skimmed milk not suitable for children?
5. Enumerate five types of milk currently available and suggest a use for each
6. Milk is a perishable food; explain what this means? Explain how milk spoils
7. What is homogenisation and why is this process carried out?
8. Outline four treatments carried out on milk & explain the effects of such treatments on the nutritive value (method/temperature/time/effect)
9. What are the effects of cooking on milk?
10. List four points to consider when storing fresh milk
11. Outline the measures taken by the Dairy Industry to meet current trends in the eating patterns and lifestyles of the Irish consumer
12. Explain how i) advertising and ii) a person’s health status might influence decision making when purchasing dairy products 

BUTTER/CREAM/YOGHURT

1. Give an account of the nutritional value of butter?
2. Outline four types of spreads currently on sale
3. What is buttermilk? Suggest one use of buttermilk in cooking?
4. What is cream?
5. Explain how cream is made and list two types of cream currently available
6. Give details of the stages involved in the manufacture of yoghurt
7. Explain the nutritive and dietetic value of yoghurt
8. Write a brief note on the beneficial effects of consuming probiotic yoghurt 

CHEESE

1. Give an account of the nutritive value of cheese
2. Explain the dietetic value of cheese?
3. Classify cheeses according to their type and give two examples in each class
4. Outline the manufacture of cheese
5. Enumerate the effects of heat on cheese
6. List four points to consider when buying cheese
7. List four points to consider when storing cheese
8. Give six culinary uses of cheese​

Attached are some notes on the above topics and also see the links below:
https://www.youtube.com/watch?v=ip-4BdIC4ck
https://www.youtube.com/watch?v=ROh3OpBCOOw
https://www.youtube.com/watch?v=YZn40soRGyY
https://www.youtube.com/watch?v=SXr0Xi82ea4
https://www.youtube.com/watch?v=Pnw-XwCctYY