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← Cheese, dairy and plant-based alternativesF. Cheese, dairy, plant-based dairy alternatives, eggs and egg products
Cheese, dairy and plant-based alternatives
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What this task covers
Task F-17 covers selecting, processing and finishing cheese, milk, cream, butter and plant-based dairy alternatives. It carries about 5 of the 150 questions on the Red Seal Cook exam.
Expect practical questions: which cream will whip, why a sauce curdled, how to store a blue cheese, or what to serve a guest who cannot have milk.
This lesson covers milk and cream products, how dairy is processed, butter and its substitutes, how cheese is made, the cheese families, plant-based alternatives, storage, and cooking with dairy and cheese.
Key pointDairy also shows up in sauces, soups, eggs and baking. The ideas here about heat, acid and fat apply in all of them.
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