SITHCCC017_Student Assessment v2.1 GIOVANNA MUCCIO

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Student Name: ______________________________________________ Unit: SITHCCC017 Handle and serve cheese Assessment Satisfactory (S) / Not Yet Satisfactory (NYS) Date Comment Questions Practical Feedback from the Student: I have been provided with feedback on this assessment from the assessor for this unit Student Signature: Overall competency has been achieved: YES □ NO □ □ Assessment submitted past end date Assessor’s Name: Result Date: Assessor’s Signature: /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx Imagine Education Student Assessment Feedback Form

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Course Code SIT40516 Course Name Certificate IV in Commercial Cookery Unit Code SITHCCC017 Unit Name Handle and serve cheese Due Date ________________ Assessment Name Short Answer Questions Practical Student No: 158592. Student Name: GIOVANNA MUCCIO Student Phone: ________________ Student Email: GIMUCCIO@GMAIL.COM Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature GIOVANNA MUCCIO Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx Imagine Education Student Assessment Cover Sheet

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Course Code and Name: SIT40516 Certificate IV in Commercial Cookery Unit Code: SITHCCC017 Unit Title: Handle and serve cheese Assessment 1 Your task You are required to complete all questions and tasks listed below. 1. List the major categories of cheese: Major types of cheeses 1. White mold cheeses (surface ripened cheeses) 2. Washed rind cheeses (surface ripened with bacteria) 3. Cooked, pressed, and dried cheeses (Swiss style and Cheddars) 4. Blue mold cheeses (center ripened) 2. Which are the common cheese categories based on production methods? Cheese categories by production method 1. Farmhouse - cheese made on the farm using milk produced only on that farm 2. Farmhouse style - cheese made on the farm or in smaller factories using their own milk and other local milk. The cheese is generally handmade. 3. Specialty - refers to all cheeses other than bulk Cheddar, mozzarella, or processed cheese 4. Bulk - mass produced cheddar and mozzarella styles 3. What are the nutritional components in cheese? How does this affect customers with allergies or intolerances and which type of cheeses could be used to cater for this type of customer? Nutritional components of cheese It is a source of calcium, which is important for development and maintenance of healthy bones, as well as other bodily processes. Cheese is also a good source of protein, zinc, phosphorus and vitamins A, B2 and B12. Options and alternative substitutes including non-dairy and vegan alternatives Non-dairy cheese substitutes are used by many people for various dietary reasons, such as religious, veganism and lactose intolerance. Most cheese substitutes are made from soy and a wide variety of styles are available. Nutritional yeast, nuts, rice, and other non-dairy ingredients are also used to. produce cheese substitutes. Products are available that mimic the texture, taste, shape and properties of certain styles. Other variations offer diet-conscious options, such as the reduced fat varieties of popular cheeses. /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx Imagine Education Short Answer Questions

4. What are the processes and 12 production steps for producing cheese? Cheese making process- Cheese is produced from first class milk, acid, and rennet. Any type of milk can be used: cow’s, Sheep’s, buffalo, goats’, and even yak and camel milk. The milk is heated, held at a specific temperature for a short period to destroy harmful bacteria and then placed into a vat. A starter culture such as bacteria or acid is added to the warm milk, then rennet is added as a coagulant. (Rennet is obtained from the 3rd stomach of a calf). This mixture turns into the soft curd, which over time will firm up. Once the whey is removed, the mixture is salted and placed into molds and pressed. The fresh hard-pressed curd may be bandaged, e.g., for a Cheddar, then placed into storage for ripening and maturation. Production Steps- 1. Standardization of milk 2. Pasteurization of milk 3. Addition of cheese starter cultures 4. Coagulation of the milk 5. Cutting the curd 6. Stirring the curd 7. Cooking the curds 8. Salting cheese 9. Hooping cheese 10. Pressing cheese 11. Maturing cheese 12. Wrapping cheese 5. Provide 4 different types of cheese starter cultures and their roles for particular cheeses Starter Culture Role in the production of the particular cheese - Penicillium candidum - Penicillium roqueforti - Gas producing starter or Propionibacterium Shermanii - Aroma cultures or Brevibacterium linens - Geotrichum candidum - Grows as a white mould on Brie and Camembert - Are the Blue mould spores which promote blue mould growth in blue vein cheese - Known as ‘props’ bacteria are a gas producing bacteria that create the eye formation in Swiss cheese types. - Are used for rubbing the surface of washed rind cheeses to produce color and flavor effects. - is used on several surface ripened cheese to modify the flavor, aroma and color of the cheese 6. Explain four (4) main salting methods used in cheese making: /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx

Salting Method Process and application 1. 1. Soft Cheese Salting 2. Brine Salted Cheeses 3. Hard Pressed Cheeses 4. Blue Vein Salting 1. These are rubbed with salt on the outer surface once or twice. The salt will then penetrate the cheese and help the formation of the rind. 2. This is used for semi-hard and hard cheeses. The firm curd is removed from the mould and immersed in a salt solution, strong enough to float the cheese. They are removed from the brine bath and allowed to dry out. Once dried, sufficient salt has spread through the cheese 3. Examples include Cheddar and other English cheeses which are usually pressed for ~3 days. To stop acid development and to help preservation, salt is added after the curd blocks are milled, approximately 1.5-3% of the weight. The mixture is then pressed and allowed to mature. 4. Usually the salt is applied to the curd before pressing, in rare cases after the cheese has been removed from the mold 7. What are stretched curd cheeses? Provide 2 examples: Stretched Curd Cheeses are: Examples These cheeses are often referred to as ‘spun curd’ or ‘string cheese’ because of the way they are made. To make stretched curd cheeses, the curd is heated in water (70-80°C) until it becomes elastic, then kneaded and pulled into threads. 1. MOZZARELA 2. PROVOLONE 8. What are the 3 ripening stages for white mould cheeses? Ripening Stage Characteristic, Appearance Stage 1 Chalky curd throughout cheese Stage 2 3 weeks. The curd under the rind has softened, still with a chalky center Stage 3 Minimum 6 weeks. Chalk line disappearing. Cheese soft throughout 9. What is the indicative time of maturation for the following types of cheddar? Time of Maturation 1. Mild About 1 – 3 months /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx

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2. Semi-matured 3 – 6 months 3. Matured or tasty 6 – 12 months 4. Vintage 12 – 14 months 10. List 3 examples of washed rind cheeses: Examples for washed Rind Cheese 1. Münster 2. Affidelice 3. Tomme Fermiere 11. What is the difference between hard cooked and semi-cooked eye cheeses? Provide examples for each type: Characteristics Example Hard Cooked Cheese Heated to around 52°C to remove moisture and harden the curd Emmentaler, Gruyère and Tilsit. Semi-cooked Eye Cheese Heated to around 38°C to release moisture and firm the curd Raclette, Gouda and Edam. 12. Provide examples of traditional cheeses produced in the following countries: Country Famous cheeses Australia Blue Vein, Cheddar, Brie and Camembert England Cheddar, Lancashire, Stilton and Caerphilly France Rosquefort (blue cheese). Pale Brie Greece Feta, Kasseri, Myzithra /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx

Holland Gouda, Edam, Leerdammer and MaasdaM Italy Parmigiano-Reggiano, Gorgonzola, Mozzarella and Taleggio Spain Parmigiano-Reggiano, Gorgonzola, Mozzarella and Taleggio Switzerland Emmental, Gruyere 13. What are the handling and packaging requirements for cheese to prevent cross-contamination and maintain quality? Handling and Packaging Requirements Cheese should be kept apart from strongly flavoured food, including other pungent cheeses. Always use separate, clean and sanitised knives, implements and cutting boards when working with cheese. Do not store blue vein close to white mould cheeses or hard cheeses as the flavours can impinge on each other and the mould can affect the other cheese. Cheese should be stored in ideal conditions to support its type. Usually the original wrapping indicates these requirements. 14. What are the storage requirements and conditions for the various types of cheeses? Storage Requirements 1)Refrigerate at around 4°C at approximately 80% humidity, away from natural light, with appropriate ventilation. 2)Preferably store cheese in a designated cheese room or storage area. 3) Keep fresh cheese in a covered container. 4) Store cheese in its original wrapper or other packaging whenever possible. 5)Wrap up cut mould cheeses in plastic wrap as they should not be opened until fully ripe. 6)Cover only the cut surface of cut hard cheeses so they can breathe through the natural rind. 7)Ensure cheese is protected from other strong-smelling foods. 8)Store each cheese separately with the use-by date visible. 9)Purchase only the quantity of cheese that can be consumed within 1-2 weeks, noting the keeping qualities of each style of cheese. 15. What is the anticipated shelf life for the following cheese styles? Fresh cheeses – Within a week of purchase or as indicated by the use-by date. White mould and washed rind cheese – Vary from one to four weeks. Stretched curd and blue cheese types – Vary from one to four weeks. /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx

Cheddars and eye cheese – Several weeks Hard cheese – Several months 16. List 10 basic rules for presentation, serving sizes, temperature and suitable accompaniments when preparing cheese selections: 1. Choose cheese from different categories to give a variety of textures, colors, and tastes. 2. Remember, one superb cheese is better than a selection of cheeses not at their best 3. Take the cheese from the fridge at least an hour before service and serve at 15-20°C for the best flavor (room temperature is usually fine, but not if it is too hot) 4. Judge the quantity required and only bring that portion to service temperature, to minimize wastage 5. Prevent cross-contamination during preparation, serving and storage and provide a knife for each cheese 6. Do not clutter the plate; allow plenty of space around each cheese for cutting purposes – it must be easy to serve, and for the customer to consume. 7. Inspect plates and platters before service and remove any drips or spills 8. Never use lettuce or other moist vegetables as they make the cheese weep and affect the flavor and appearance 9. Use leftovers from preparation in sauces and dressings, for grating (hard cheeses) and in dishes using cheese like pizzas, pastas, or menu items to be gratinated 10. For professional display and service, consider a refrigerated display cabinet or cheese trolley /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx

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17. What are the Menu uses and options for cheese including economical use of cheese offcuts? Menu Uses and Economical Use of Off-cuts - For appetizers, entrée, dessert, or main course. - As a cheese course or platter. - As the central part of a dish, e.g., fondue. Add cheese towards the end of cooking time. Always add cheese to a sauce after removing the pan from the heat and allow it to melt in gently. Grate, shred or chop cheese into small uniform pieces so that it will be incorporated quickly and melt evenly. Harder, ripened cheese with less moisture content (Parmesan, Romano, and Pecorino) can withstand higher temperatures. The more mature the cheese, the more flavor it will have - and therefore the smaller the quantity required. Be aware that most cheese contains added salt, so taste before seasoning cheese dishes. Take note of Blue Cheese in particular. 18. List procedures for cleaning your workplace, storing and disposing of foods to ensure all food safety requirements are met in the area is clean to industry standards: Storage of re-useable by-products Cleaning and sanitation (where? how?) Keep food types separate to avoid cross- contamination and consider your work processes during preparation and plating. The use of appropriate containers during the preparation and service stages will assist in this purpose. Labelling is a very important step as it will ensure that FIFO principles are followed and it also helps to monitor the lifespan of your products. Throughout your shift you should do regular “tidy up” procedures as you move between tasks. Hygiene is crucial, so make sure you keep the work areas very clean and tidy. Keep utensils separate from each other and makes sure you do not cross contaminate your items. You need to clean your work area when changing tasks. First you clean and then you sanitise. Cleaning is the act of removing of dirt, food particles, grease, grime, or scum from a surface. Cleaning generally produces a visible result: however, cleaning does not kill off bacteria. Sanitation means that heat and/or a chemical sanitisation product is applied to kill/reduce the number of bacteria. Surfaces that encounter food products need to be sanitised regularly. At the end of your shift, you will need to conduct a more thorough clean of all your work surfaces, such as benches and shelves. You will also need to clean stovetops, the oven, walls, floors, cupboards and other parts of the kitchen and service area. /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx

Course Code and Name: SIT40516 Certificate IV in Commercial Cookery Unit Code: SITHCCC017 Unit Title: Handle and serve cheese Student Name: Assessor Name: Date of observation: Assessment 2 Observation of Service Instance Cheeses prepared and presented Garnishes and accompaniments Instance 1: buffet service cheese plates table service Minimum number of customers required: 6 Number of customers:______ Cheddar Brie or camembert Blue Washed rind Chèvre Gruyère Flavoured Biscuits and crackers Breads Fresh and dried fruits Herbs, edible leaves and flowers Jellies and pastes Nuts Vegetables Instance 2: buffet service cheese plates table service Minimum number of customers required: 6 Number of customers:______ Cheddar Brie or camembert Blue Washed rind Chèvre Gruyère Flavoured Biscuits and crackers Breads Fresh and dried fruits Herbs, edible leaves and flowers Jellies and pastes Nuts Vegetables /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx Imagine Education Practical Observation

Service Instance Assessment Criteria S NYS S NYS Comments Prepares cheese for service Service 1 Service 2 Identifies and selects correct cheese types based on menu, food preparation list or work order Accommodates customer dietary requirements and other requests _____________________________________________ Inspects cheese for freshness and quality Selects appropriate amounts of cheese based on quantities required and organisational portion control standards Brings cheese to room temperature before serving Follows food safety procedures: 1.Sanitising/ cleaning Cheese ordered by customers is prepared within acceptable timeframes to industry standards. Minimises waste through use of offcuts Presents cheese Selects appropriate crockery or other serviceware Arranges cheese attractively according to organisational requirements Incorporates garnishes and accompaniments attractively Selects appropriate complementary garnishes and accompaniments Garnishes: Example 1: __Fruit Accompaniments: Example 1: ____Water crackers Ensures practicality of service and consumption in presentation Visually evaluates and adjusts presentation as required Cleans any spills or drips Stores cheese and maintains work area S NYS S NYS Wraps leftover cheese in suitable packaging Stores cheese in appropriate, designated storage areas Ensures storage environmental conditions are appropriate Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx

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Result: Satisfactory | Not Satisfactory | Not Assessed Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights. Name: ________________________ Signature: ________________________ Date: ____/_____/_____ Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback Name: ________________________ Signature: ________________________ Date: ____/_____/_____ /var/filecabinet/temp/converter_assets/99/49/99499ff4a9dac2fa5801e7d9502cbf064b923794.docx Feedback:

SITHCCC017_Student Assessment v2.1 GIOVANNA MUCCIO

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