SITHCCC040- Student pack -1.pdf

STUDENT PACK UNIT – SITHCCC040 Prepare and serve cheese

ASSESSMENT COVER SHEET This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any associated checklists are to be attached to this cover sheet before placing on the student's file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. Student Name Student ID Assessor Name Due Date Course Name Certificate III in Commercial Cookery Course Code SIT30821 Unit Name Prepare and serve cheese Unit Code SITHCCC040 FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑ Please attach the following student evidence to this form Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit Assessment 1 ❑ Written Assessment S | NYS | DNS Assessment 2 ❑ Practical Observation S | NYS | DNS Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent C / NYC Student Declaration: I acknowledge the assessment process has been explained and agree to undertake assessment. I am aware of NIT’s appeals process, should the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a competent result for this unit of competency. I declare that the work contained in this assessment is my own, except where acknowledgement of sources is made. I understand that a person found responsible for academic misconduct will be subject to disciplinary action (refer to Enrolment Acceptance Agreement). I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation. Student Signature: ____________________________ Date: ____/_____/_____ Assessor Feedback: Assessor Signature: ____________________________ Date: ____/_____/_____ Administrative use only Entered onto Student Management Database Date : Initials:

Introduction This assessment has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit. Please read all the information given to you by the assessor and when you receive this assessment. If you do not understand any part of this assessment, please inform your assessor/trainer. Purpose of assessment The purpose of assessment is to determine competency in the unit SITHCCC040 – Prepare and serve cheese. Elements 1. Prepare cheese for service 2. Cook cheese dishes 3. Present and store cheese Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: 1. Prepare and serve cheeses using each of the following service styles: • Cheese plate • Cheese as the main component of at least two different finished dishes: • One hot dish • One cold dish 2. Prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments: • Cheddar • White mould • Blue mould • Washed rind • Hard • Semi – hard • Eye

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• Stretched curd 3. Prepare, plate and present two portions of each of the above cheese plates and finished dishes: • Within commercial time constraints and deadlines. • Following procedures for portion control and food safety practices when handling and storing cheese • Responding to at least one special customer request. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: 1. Culinary terms related to different cheeses commonly used in the industry. 2. Characteristics of the classifications of cheeses listed in the performance evidence. 3. Manufacturing methods, place of origin, and historical and cultural aspects. 4. Common uses of classifications of cheeses listed in the performance evidence. 5. Appropriate garnishes and accompaniments. 6. Optimum conditions for serving: • Degree of ripeness • Temperature 7. Bases from which cheese is made: • Milk • Cows • Sheep • Goats • Buffalo • Soy • Speciality 8. Context in which cheeses are served: • As appetisers • As entrees • As a cheese course • As a part of the dessert course • As cheese tastings • As a stand-alone meal • Buffet

9. Food safety practices for handling and storing cheese. 10. Hygiene requirements relating to possible bacterial spoilage in the preparation, storage and service of cheese. Competency Requirements You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid) prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required to re-enrol in the unit of competency as per the scheduled delivery of the course. Outline of evidence to be collected. You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic. Assessment 1 - Written Assessment Completed written questions answered and submit to your assessor electronically or paper based. Assessment 2 - Practical observation This is Practical Demonstration in Nova kitchen. You must prepare, serve and garnish cheese dishes for various service styles

Assessment Task 1 SITHCCC040 – Prepare and serve cheese Written Assessment Assessment Questions: 1. Match the culinary terms related to different cheeses commonly used in the industry. Blue cheese A derivative of béchamel sauce enriched with Gruyere cheese. Variations may include parmesan, Emmental cheese, or white cheddar Brie Cheese with blue or green veins of mould running through it, creating a distinct tangy and savoury flavour. Curds A soft, creamy cheese with a white edible rind and a mild, buttery flavour. Fondue Solid portions that form during the cheese-making process when milk coagulates and separates from whey. Gruyere A dish where cheese is melted and served as a dipping sauce, often accompanied by bread, vegetables, or fruits. Au gratin A Swiss cheese with a firm texture and complex, slightly sweet and nutty flavour. Brine A meal cooked in the oven to form a crust on the surface, which consists of breadcrumbs and cheese Eyes A salt and water solution. Soft cheeses are commonly immersed in brine or washed with a brine solution before maturation. Some cheeses, such as feta, are stored in brine. Rind The holes that form inside some cheeses from the carbon dioxide released by bacteria during maturation. Rennet The external surface of the cheese. The rind can contain moulds or bacteria, a hard crust, or be covered in cloth or wax. Mornay sauce An enzyme that converts milk from a liquid to a solid during the initial stages of the cheesemaking process.

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2. Complete the following table. Characteristics of the classification of cheeses. Type of Cheese/ Characteristics Texture Flavour Ageing Colour Cheddar White mould Blue mould Washed rind Hard Semi-hard Eye Fresh Stretched curd

3. The manufacturing methods of various types of cheeses. (Answer true or false in space provided). True False Cheddaring a process where the curds are stacked, turned and milled to achieve its characteristic texture. For washed rind cheeses, the surface of the cheese is washed or brushed with a brine solution or alcohol, encouraging the growth of specific bacteria that create the distinctive rind. In the manufacturing of hard cheese, the curds are pressed and kept for two days, leading to firm textures and concentrated flavours. The characteristic holes (called "eyes") are formed during fermentation as carbon dioxide is released in Eye cheese. Fresh cheeses are made from cow's, sheep's, or goat's milk. They are usually not aged and have a high moisture content. In stretched curd cheese the curds are heated and stretched to develop their characteristic stringy and elastic texture. The characteristic white mould (Penicillium candidum) is introduced to the surface during aging. The blue mould (Penicillium roqueforti) is introduced into the cheese curds during production, creating characteristic blue veins 4. Match the countries to the examples of traditional cheese produced there: England Cheddar, lactose brie, King Island Brie France Cheddar, Stilton Holand Camembert, brie, Vacherin Switzerland Edam, Gouda, Maasdam Italy Gruyere, Swiss, Emmental Greece Parmesan, Mozzarella, Ricotta, Provolone, Taleggio Spain Feta, Haloumi Australia Manchego, Castellano, Zamorano

5. Mention the common uses for the following cheeses. Cheese Common uses Cheddar White Mould Blue Mould Washed rind Hard Semi-hard Eye Fresh Stretched curd 6. List 10 popular accompaniments and garnishes that can be used with cheese.

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7. What is the optimum condition for serving cheese in terms of temperature and degree of ripeness? 8. What are the five types of milk used for cheese production, including soy? Give an example of 1 cheese for each instance.

9. What are speciality cheeses? Give two examples. 10. Match the following. Contexts in which cheeses are served with examples of a dish. As appetisers Mediterranean cheese platter As entrees Mini caprese skewers As a cheese course Cheese fondue As part of the dessert course Cheese platter with accompaniments As cheese tasting Mascarpone stuffed strawberries As a stand-alone meal Cheese plate Buffet Tripple cheese sandwich 11. Fill in the following statements related to the storage of cheese. Waxed paper Wrapper Moisture 4ºC Air Use-by-date 80% Breathe Blue vein 1. Must be stored at less than ______ at approximately ______ humidity, away from natural light, with appropriate ventilation. 2. Washed rind and ______ cheeses – should be kept in a separate container in the cool room, so that the smell does not affect other cheeses or food. 3. Store each cheese separately with the ______ visible. 4. Provide proper ______ circulation to prevent ______ buildup and the growth of mould. 5. Keep in original ______ or other packaging where possible. 6. Use ______ if original wrapper is not available, as it allows the cheese to ______.

12. Hygiene requirements relating to possible bacterial spoilage in cheese preparation, storage and service. (Answer true or false in space provided). True False Ensure all staff members practice proper handwashing before handling cheeses and related ingredients. Wear clean uniforms and appropriate food handling gear like gloves, hairnets, and aprons Clean and sanitize cutting boards, knives, and cheese slicers between different types of cheeses. Keep cheeses that require refrigeration at the appropriate temperature (usually between 0-5°C) to prevent bacterial growth. Use separate cutting boards and utensils for different types of cheeses to prevent cross-contamination. Keep different cheeses separate during storage to prevent flavours from mingling. Use fresh and high-quality ingredients in cheese preparations to minimize the risk of spoilage.

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Assessment Task 2 SITHCCC040 – Prepare and serve cheese Practical observation 1. Produce the following recipes to the criteria set out below: 1. Haloumi, ouzu and fig saganaki 2. Cranberry and Brie canapes 3. The perfect cheeseboard 2. Prepare and serve cheeses using each of the following service styles: Cheese plate and Cheese as the main component of at least two different finished dishes. one hot dish and one cold dish. 3. For criteria, please tick from following types of cheese : Cheddar, White mould, Blue mould, Washed rind, Hard, Semi-hard, Eye, Fresh and Stretched curd. 4. Attach practical evidences in the following tables.

Name of the dish: No. of portions: Service style: Type of cheese: ❑ Cheddar ❑ White mould ❑ Blue mould ❑ Washed rind ❑ Hard ❑ Semi-hard ❑ Eye ❑ Fresh ❑ Stretched curd ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

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Name of the dish: No. of portions: Service style: Type of cheese: ❑ Cheddar ❑ White mould ❑ Blue mould ❑ Washed rind ❑ Hard ❑ Semi-hard ❑ Eye ❑ Fresh ❑ Stretched curd ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

Assessment Evaluation Tool – AT1 Unit Code: Unit Name: SITHCCC040 Prepare and serve cheese Assessment Name: Written assessment Student’s name: Student Id: Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, 10] Yes No 1. Culinary terms related to different cheeses commonly used in the industry. 2. Characteristics of the classifications of cheeses listed in the performance evidence. 3. Manufacturing methods, place of origin, and historical and cultural aspects. 4. Common uses of classifications of cheeses listed in the performance evidence. 5. Appropriate garnishes and accompaniments. 6. Optimum conditions for serving: • Degree of ripeness • Temperature 7. Bases from which cheese is made: • Milk • Cows • Sheep • Goats • Buffalo • Soy • Speciality 8. Context in which cheeses are served: • As appetisers • As entrees • As a cheese course • As a part of the dessert course • As cheese tastings

• As a stand-alone meal • Buffet 9. Food safety practices for handling and storing cheese. 10. Hygiene requirements relating to possible bacterial spoilage in the preparation, storage and service of cheese. Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature: Assessment Evaluation Tool – AT2 Unit code: Unit Name: SITHCCC040 Prepare and serve cheese Assessment Name: Practical observation Student’s name: Student Id: Is Student able to demonstrate the following: Performance Evidence [1, 2,3] Yes No 1. Prepare and serve cheeses using each of the following service styles: • Cheese plate • Cheese as the main component of at least two different finished dishes: • One hot dish • One cold dish 2. Prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments: • Cheddar • White mould • Blue mould • Washed rind • Hard • Semi – hard

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• Eye • Stretched curd 3. Prepare, plate and present two portions of each of the above cheese plates and finished dishes: • Within commercial time constraints and deadlines. • Following procedures for portion control and food safety practices when handling and storing cheese • Responding to at least one special customer request. Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature:

SITHCCC040- Student pack -1

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