Leonardo da Vinci Partnership: “Kitchen and Restaurant
Guide for Starters”
Milk
• Milk is one of the most common staple
foods. It contains 18 of the 22 most
important nutrients humans need on a
daily basis. It is customary to use milk
for cooking, especially for desserts and
baking. Milk is also often used as a drink
and in tea or coffee. Milk comes from a
variety of sources, but predominantly
cows. Milk is categorized by the fat
content: whole milk (≈ 4%), low-fat milk
(≈2%) and skimmed milk (≈0.1%)
Cream
• Cream is from cow’s milk, but
contains much less water and
more fat. Cream is used as an
ingredient in many dishes and
as well as a topping in its
whipped form. For example,
cream is a useful milk product
that adds color and a creamy
texture to the sauce. It also
comes in different forms such
as sour cream and créme
fraîche.
Yoghurt
• Yoghurt is a bacterial
cultured milk product
and thus is nutrientrich. Yoghurt has
similar levels of fat
content like milk.
Unlike milk, yoghurt is
often flavored, mostly
with fruit. Plain
yoghurt is used in
cooking, but is mostly
used in some cold
sauces.
Butter
• Butter is a dairy
product that is heavily
used when you are
cooking. Butter is a
common ingredient in
recipes. Additionally if
you must fry
vegetables, butter is
effective because it
helps prevent food
from getting burned.
Butter is also used on
sandwiches in many
cultures.
Cheese
• Cheese is a very common dairy product
that is used worldwide. It is used in
sauces, in dressings, on sandwiches or for
other cooking purposes. Cheese is also
quite often eaten by itself. The cheese is
cultured, aged and used differently
depending on the local customs. The
culturing process plays a key role in how
the cheese is classified
Hard & Semi-hard Cheeses
• These cheeses can be
sliced, cut or grated,
depending on the
texture and density.
They are able to be
used numerous ways in
the preparation of food
as well as being eaten in
its own right.
Soft Cheese
• Soft cheeses come in a
variety of consistencies
as well as flavors. It is
often cut and eaten
with crackers among
other commodities and
drinks.
Blue Cheese
• Blue cheeses are
specially cultured to get
veins of blue-green or
blue-gray molds within
the cheese. The cheese
can be eaten on its
own, but is also melted
or crumbled over food.
Fresh Cheese
• Like all other types of
cheese, local specialties
are often used in
cooking. Feta, cottage
and cream cheeses are
well-known fresh
cheeses. Fresh cheese
does last very long since
there are little-to-no
perservatives added.
Eggs
• Eggs are a common main
dish due to their proteinrich nature. An egg
consists of the egg yolk
and egg whites. It is
customary to peel an egg
after boiling it or to fry or
poach it after cracking it
open. You can also use
them in cooking and
baking.
Fried Eggs
• Fried eggs are served in
a variety of ways and
can be eaten for every
meal time. The egg yolk
can be runny or solid,
sunny-side up or sunnyside down.
Boiled Eggs
• Boiled eggs are very
common for
breakfast in most
countries. The egg
becomes solid. The
length of time the
egg is boiled depends
on if you want the
yolk hard-boiled or
soft-boiled.
Scrambled Eggs
• Another common
preparation method
for eggs is to use a
whisk to beat the
eggs so that the yolks
and whites become
mixed. Then you fry
the eggs.
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