Reference no: EM133722542

Prepare and serve cheese

Knowledge Test

Question 1a: What is a standard recipe (1 to 2 sentences)? What are the five main uses of standard recipes?
Question 1b: Define cheese. Write briefly about the origin of cheese (80-100 words).
Question 1c: Write down the seven steps of cheese production, briefly explaining each step in 1-2 sentences.

Question 2a: What are the five types of milk used for cheese production, including soy? Give an example of 1 cheese for each instance.
Question 2b: What are speciality cheeses? Give two examples. (25-50 words)
Question 2c: Identify the following cheeses from the pictures and match them correctly with their names, adding origin and milk used for production.
Question 2d: Briefly explain the cultural significance of cheese. (50-80 words)

Question 3a: For the cheeses identified above in question 2, please share their characteristics: (At least 2 each)
> Flavour
> Texture
Question 3b: For each of the following cheese types, give two examples and list a few uses.
Question 3c: Match the following cheeses with suitable accompaniments and garnishes.

Question 4a
1. Define ‘garnish' and give some examples. (30-50 words)
2. List 10 popular cheese accompaniments.
Question 4b: Choose any ten popular cheese accompaniments from above and fill the table below:
Question 4c: Describe the purposes of the following accompaniments:

Question 5: Below are examples of some commonly used food labels in the hospitality industry. Please explain the below terms (30 to 50 words).

Question 6a: Concerning cheese service, fill in the blanks and complete the following sentences.
Question 6b: In the below-provided table, mention one dish that may be served as a cheese dish

Question 7a: "Minimise waste to maximise the profitability of cheese prepared ". Concerning the statement above, list five ways to reduce cheese waste in restaurants.
Question 7b: Correct storage is vital in ensuring cheese is at its optimum serving condition.
Match the following cheese types with the correct storage method and cheese type.
Question 7c: Fill in the following statements related to the safe storage of cheese:
Question 7d: Concerning maintaining good Hygiene Standards when handling cheese, match the following to complete the statements below:

Question 8a:
1. What are the three ‘golden principles' for cheese serving?
2. Why should cheese be served at room temperature? How can you bring cheese to room temperature? (80-100 words)
Question 8b: What is the degree of ripeness in cheese? What are its effects on the taste of cheese? (50-80 words)

Question 9a: Using the numbers, arrange the steps used to safely clean the kitchen equipment and premises according to food safety standards.
Question 9b: What are the three basic steps of cleaning the work area in a kitchen?
Question 9c: What is the difference between cleaning and sanitising? (30-50 words)

Question 10a: Identify the following cheese knives below and list their uses:
Question 10b: Identify the cooking methods below. Add the equipment required for each one.
Question 10c: Identify the following items of kitchen equipment below and write their uses:
Question 10d: In one to two sentences, briefly explain the following cookery methods and add ingredients using those methods.

Question 11a: What are five different types of service ware to present cheeses? Include a minimum of one example for each.
Question 11b: Cheese dishes should be presented attractively on appropriate service ware. List 10 points to consider when presenting cheese dishes in an appetising and attractive manner.
Question 11c: To ensure the plated dish is well presented and attractive with a good visual appeal, we need to evaluate the dish and adjust the presentation before serving it to our customers. In this context, match the following checks with their adjustments.
Question 11d: List eight considerations when adjusting cheese presentation to maintain hygiene and visual appeal.

Question 12: Answer the following questions.
Question 12a. Explain the term ‘mis en place'. (1 to 2 sentences)
Question 12b. What are the five benefits of Mis en place, or sorting and assembling ingredients?
Question 12c: Select the correct tool below to measure the following ingredients.
Measuring cups / Measuring spoons / Measuring jugs / Digital Weighing Scales

Question 13a. What is a portion size? List five considerations based on which we can determine the size of cheese portions. (max 100 words)
Question 13b. Fill in the blanks to complete the following statements concerning cheese serve portions:
1. As appetisers, serve ______ gm cheese per person.
2. As entrees, serve ______ gm cheese gm per person.
3. As a cheese course, serve ______ gm per cheese person (3 kinds).
4. The dessert course serves ______ gm of cheese per person.
5. As cheese tastings, serve ______ gm of cheese per person.
6. As a standalone meal, serve ______gm cheese per person.
7. In buffets, cheese platter sizes can vary, but a good starting point is around______ gm of cheese.

Practical Demonstration

Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Assessment task description:
This is the second (2) unit assessment task that student must successfully complete to be deemed competent in this unit of competency.
The student is required to complete one activity.

Activity 1: Produce Cheese dishes.
The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task.

Activity 1: Produce Cheese dishes

Purpose
This assessment will occur under workplace conditions or in a simulated workplace.
For this task, you will be required to prepare, produce, decorate, and present three varied cheese dishes, two portions each, for assessment.

Two portions of each recipe need to be prepared, and one portion of any one recipe to be prepared for special dietary requirements.
Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers' suggestions.
Once the trainer approves the presentation, you must serve a portion of the product to the trainer.
Food safety practices should be followed when handling and storing cheese.
You will also need to cater to at least one special customer request as per the trainer request (trainer can refer to the recipe book). You must identify the ingredients that need to be substituted per the dietary requirement without compromising the product's quality.