Cream (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Cream
Cream Overview
- What is Cream? Cream is the fatty liquid that separates from milk before it's homogenised.
- Homogenisation of cream is when the fat is broken into tiny bits and spread out evenly, so the cream stays smooth and doesn't rise to the top.
- Placement in the Food Pyramid: Although cream is a dairy product, it's not included with milk, cheese, and yoghourt on the food pyramid due to its high fat content and low nutrient levels.
- Storage: Cream should be eaten occasionally. To maintain freshness, store it in the fridge, covered, away from strong-smelling foods like onions.
Types of Cream and Their Uses
| Type | Uses |
|---|---|
| Standard/Whipping | Ideal for desserts, fillings, decorations, soups |
| Double | Great for desserts, over fruit salads, puddings |
| Light/Low Fat | Suitable for desserts, soups, coffee |
| Whipped | Mainly used for desserts |
| Flavoured | Standard cream with added flavours (e.g., vanilla); used for desserts |
| Sour | Perfect for dips and pairing with savoury dishes |
| Long-life (UHT) | Suitable for desserts and coffee; has a longer shelf life |