SITHCCC040 prepare and serve cheese:

SITHCCC040 prepare and serve cheese

Assessment Task Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

1.I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).

2.I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.

3.I have correctly referenced all resources and reference texts throughout these assessment tasks.

Student name Student ID number Student signature Date SITHCCC040 preparing and serving cheese

Assessor declaration

I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

Assessor name Assessor signature Date Assessment outcomeSNSDNSResubmissionYN

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Introduction

Welcome to the Student Assessment Tasks for SITHCCC040 Prepare and serve cheese. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

Assessment Task 1: Knowledge questions – Students must answer all questions correctly.

Assessment Task 2: Student Logbook – Students must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.

Kitchen time requiredYou will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

i  Assessment information  Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.SITHCCC040 preparing and serving cheese

Questions

Provide answers to all of the questions below.

1.Match the following cheese related culinary terms to the correct description.

  Cheese related culinary term    DescriptionCorrect response for cheese related culinary term (a–l)Artisan  Bacteria  Brine  Curd  Eyes  

  Cheese related culinary term    DescriptionCorrect response for cheese related culinary term (a–l)Maturation/ripening/ ageing  Mould  Rind  Rennet  Starter cultures  Surface ripened  Whey  

  Cheese related culinary term    DescriptionCorrect response for cheese related culinary term (a–l)   

Provide a short description of the following types of cheeses and two examples of each type of cheese.

Cheese typeDescriptionExampleCheddar  White mould  Blue mould  Washed rind  Hard  

Cheese typeDescriptionExampleSemi-hard  Eye  Fresh  Stretched curd  

Choose three types of popular cheese and complete the following table.

Cheese:   Made from:   Country of origin:   

Type of cheese:   Texture:   Rind:   Colour:   Flavour:   Aroma:   Historical and cultural information:   

List two common uses for each type of cheese in the table below.

Cheese typeCommon usesCheddar White mould Blue mould Washed rind Hard Semi-hard Eye Fresh Stretched curd Fresh 

For each cheese type below, list three garnishes and accompaniments that are commonly served with them.

Cheese typeGarnishes and accompanimentsCheddar White mould 

Cheese typeGarnishes and accompanimentsBlue mould Washed rind Hard Semi-hard Eye Fresh Stretched curd 

Outline the ideal conditions for serving cheese. Include in your answer the degree of ripeness and serving temperatures.

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Describe the following bases from which cheese is made and provide one example for each.

BasesDescriptionExampleCow’s milk  Sheep’s Milk  Goat’s milk  SITHCCC040 preparing and serving cheese

BasesDescriptionExampleBuffalo Milk  Soy  Specialty cheese  

In the table below, give two examples of the type of cheese/dish that could be served in the context given.

Contexts in which cheeses are served  Example type of cheese/dish that could be servedAs appetisers As entrees As a cheese course 

Contexts in which cheeses are served  Example type of cheese/dish that could be servedAs part of the dessert course As cheese tastings As a standalone meal Buffet (provide example of cheeses and accompaniments) 

List six food safety practices for storing and handling cheese.

1.List three hygiene practices that should be followed to prevent bacterial spoilage during preparation, storage and service of cheese.

Assessment Task 1: Checklist

Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?Completed successfully?          Comments  Yes  NoQuestion 1   Question 2   Question 3   Question 4   Question 5   Question 6   Question 7   Question 8   Question 9   Question 10   Task outcome:SatisfactoryNot satisfactoryAssessor signature: Assessor name: Date: SITHCCC040 preparing and serving cheese

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