Dairy Products Egyptian Chefs Association

Dairy products are extremely versatile and used throughout the kitchen. In this course you will learn to identify the commonly used dairy products in the kitchen and their origin and techniques by which they are produced as well as their properties and application in the kitchen and foodservice operations in general.

Structure of the workshop and topics covered:

  • Identification of a variety of dairy products such as milk and butter
  • Processing techniques of dairy products
  • Identification of a variety of cheeses; fresh or unripe, soft, semisoft, firm and processed cheeses
  • How to serve cheeses
  • How to store dairy products
  • Food safety rules related to dairy products
  • Nutritional value of dairy products
  • Identification of a variety of imitation and artificial dairy products and their use
  • How to make crme frache and ricotta cheese

The Egypt Young Chefs Club (EYCC) is the youth arm of the Egyptian Chefs Association. Their organization nurtures youthful talent in the food and beverages field and is reputed for its distinctive mission, excellent culinary standards and dedication to promoting continuous improvement in the profession. They aspire to build a community where young professionals will enjoy an open society in which information exchange and networking are the hallmarks of its mission.

See all Egyptian Chefs Association courses

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