(a) List four types of milk (b) List four nutrients found in milk (c) State four uses of milk in catering

(a) Four types of milk

• Fresh whole (full-cream) milk.
• Skimmed (separated) milk.
• Evaporated milk.
• Condensed (sweetened) milk.

Powdered (dried) milk and pasteurised or UHT milk are also acceptable.

(b) Four nutrients found in milk

• Protein (mainly caseinogen).
• Fat (milk fat).
• Carbohydrate (milk sugar, lactose).
• Minerals, especially calcium and phosphorus, together with vitamins A, D and the B group.

(c) Four uses of milk in catering

• As a beverage, taken on its own or added to tea, coffee and chocolate drinks.
• As a liquid for making sauces, custards, soups and batters.
• For making milk puddings and desserts such as rice pudding, junket and ice cream.
• As an enriching and moistening ingredient in baking bread, cakes and scones, and for glazing pastry.

Milk is also used to make cheese, yoghurt and butter.