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Production knowledge for mozzarella, cheddar and butter, plus using frozen dairy products and cooking techniques.
21 articles
What the product is, the function of the coating system, choosing the cheese, controlling the melt, frying parameters, menu position, nutrition and storage.
5 min read
The real cost of grating, the advantages of a frozen product, anti-caking agents, melting behaviour, portion calculation, uses and storage.
5 min read
The cost advantage of block butter, how to divide it, storage, the problem of absorbed odours, uses in the kitchen, clarifying and stock management.
6 min read
The composition of butter, its smoke point, the role of milk solids, how ghee differs, pan temperatures, the browned butter technique and storage.
5 min read
The taste profile, the logic of choosing a sauce, six categories, temperature, quantity, presentation and storage.
5 min read
How coating and cheese behave differently under heat, why they burst, the right range, frying from frozen, oil, equipment and storage.
6 min read
The cost advantage of a large pack, how it deteriorates once opened, a portioning plan, wrapping materials, freezing, differences by type and labelling.
6 min read
The physical difference, melting speed, water loss, coverage, appearance, the type of oven, cost and using both.
5 min read
The structure of the two cheeses, how they melt, the coating system, temperature and time, leaking, sauce pairings, service and frozen product.
5 min read
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