PDF-Cheese Board

. 573475737457347575575737457347 5737457373573745 Red Velvet whipped vanilla icing also available with cream cheese icing Devils Food your choice of mocha cream cheese chocolate buttercream or caramel cream cheese icing Black White chocolate cake Further options extra hot or garlic 57494avouring ketchup mayonnaise sour cream pizza sauce ll pastas are served with the sauce of your choice 1390 1390 1390 IULIA arugula parma ham tortilla IS ABELLA chicken tomato sauce tortilla TONCINI pizza 573 hanger steak mozzarella cheese crispy onions on toasted garlic bread 13 Roast Beef Melt mozzarella au jus on toasted garlic bread 11 Grilled Portabella Mushroom Sandwich marinated portabella roasted red peppers fresh mozzarella on a rustic roll 10 O 45 Wrap Meat Egg Cheese 450 Hamburger Egg Cheese595 2 Eggs Any Style Potatoes Toast Add Sides to your order below 375 3 Egg Omelet Potatoes Toast 575 CREATE YOUR OWN or Western Ham Cheddar Cheese Onions Peppers 3 Cheese Provolone Cheddar and Am French . Fries ……………………………………... Cheese . Fries ………………………….………... Mozzarella . Sticks……………….…………..…. Basket of Fries ………………………………….. Cheese Making at Home. Many people brew beer and wine at home, but few people make cheese. Cheese is dehydrated, salted, spoiled milk. The spoilage is carefully controlled using beneficial bacteria and mold cultures. Name group:. 1.) FAEEZALTUL BT HAMID (02DTM11F2050). 2.) NURAIEZA BT OMAR (02DTM11F1043). 3.)SITI FAMIZA BT JUSOH (02BTM12F2007). introduction. Parmesan cheese.  is the name of a few kinds of . Making Yogurt and cheese. Made from milk. Yogurt is made with milk and good bacteria. “Good” bacteria is also known as __________. There a many ways to make cheese. All of them include these basic steps. Ingredients:. 60g . macaroni, 50g cheddar cheese, 20g margarine,. . 20g . plain flour, 200ml milk, . Equipment:. 2 . saucepans, colander, wooden spoon, grater, bowl, . ovenproof . MILK TYPE. GOAT-LESS FAT AND TENDS TO TASTE LIGHTER AND FRESHER, TANGY TASTE. COW-ACCOUNT FOR THE MAJORITY OF CHEESE. VARY IN TYPE, TEXTURE, AND FLAVOR. SHEEP-HAVE THE FATTIEST MILK, TRANSLATES INTO RICH , HEARTY CHEESE. Clean graduated cylinders with soap and water.. Measure out 240 mL of whole milk.. Pour milk in clean cup.. Rinse graduated cylinder.. Measure out 15 mL of cultured buttermilk.. Add to cup.. You can also add a sprinkle of RENNIN ( a calf stomach enzyme) which makes the curd formation happen FAST. The bacteria duplicate quickly and will eat the milk, releasing lactic acid waste, which causes the curd formation. Any acid will clabber milk like this. That's how you make American cheese....just dump acid into milk, no bacteria required. . Effective Communication Methods. Presented by Jessie Massey. Book by Dr. Spencer Johnson. Introduction. This book is written for all ages and offers unique insights that can last a lifetime. It is a simple parable that reveals profound truths. BOARD MEETING IN MONTRÉAL. AMERICAN CHEESE MONTH COMMITTEE. Patrick Bleck, DPI Specialty Foods. Jeanne Carpenter, Wisconsin Cheese Originals. Mark Goldman, . Formaticum. Sara Hill, Wisconsin Milk Marketing Board. Joyce Allan, . MPh. , CTR. Registry Solutions Inc.. Who Moved My Cheese?. Spencer Johnson, M.D.. A way to deal with change in your work place and in your life. Copyright 1998. The way we adapt to change and succeed in changing times.