SITHCCC040 Prepare and serve cheese :
Assessment Pack (UAP) – Cover Sheet
Student and Trainer/Assessor Details
| Student ID | |
| Student name | |
| Trainer/Assessor name |
Course and Unit Details
| Course code | SIT30821 |
| Course name | Certificate III in Commercial Cookery |
| Unit code | SITHCCC040 |
| Unit name | Prepare and serve cheese |
Assessment Plan
To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following assessment tasks.
| Evidence recorded | Evidence Type/ Method of assessment | Sufficient evidence recorded/Outcome | ||
| Unit Assessment Task 1 | Unit Knowledge Test (UKT) | S / NS (First Attempt) S / NS (Second Attempt) | ||
| Unit Assessment Task 2 | Practical demonstration | S / NS (First Attempt) S / NS (Second Attempt) | ||
| Final result | C ☐ NYC ☐ | Date assessed | ||
| Trainer/Assessor Signature | ||||
Unit information pack
| The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack. |
Pre-assessment checklist
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.
Information for students
- Please make sure you have completed the necessary prior learning before attempting this assessment.
- Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
- Please make sure you understand what evidence is required to be collected and how.
- Please make sure you know your rights and the complaints and appeal process.
- Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
- Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
- Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
- Due date of this assessment task is according to your timetable.
- In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
- Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
- Request for an extension to submit your assessment work must be made before the due date of this assessment task.
Reasonable adjustments
- If student has requested a reasonable adjustment, then complete the reasonable SITHCCC040 Preparing and serve cheese adjustment form included in the unit information pack.
Assessment task instructions
Assessment type:
- Written Questions
Instructions provided to the student:
Assessment task description:
- This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
- The Unit Knowledge Test is comprised of thirteen (13) written questions.
- Student must respond to all the questions and submit them to the Trainer/Assessor.
- Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
- Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.
Applicable conditions:
- This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
- Student must read and respond to all questions.
- Student may handwrite/use computers to answer the questions.
- Student must complete the task independently.
- No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
- Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
- The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.
Resubmissions and reattempts:
- Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
- Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
- For more information, please refer to the RTO Student Handbook.
Location:
- This assessment task may be completed in (tick the relevant box):
| ☐ Learning Management System | ☐ Classroom |
| ☐ Simulated learning environment | ☐ Workplace |
| Other: ____________________________________ | |
- Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.
Purpose of the assessment
The purpose of the assessment is to check knowledge relevant to the unit.
Instructions for answering written questions:
- Students must complete a written assessment consisting of a series of questions.
- It is expected from students to correctly answer all the questions.
- Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
- Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
- Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
- Assessors must not accept responses/answers that have been copied directly from other sources materials.
| Resources required to complete the assessment task: |
- Access to learner guide and other learning materials.
- Computer
- Internet
- MS Word
- Printer or e-printer
- Unit Assessment Task
| Question 1a: What is a standard recipe (1 to 2 sentences)? What are the five main uses of standard recipes? | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 1b: Define cheese. Write briefly about the origin of cheese (80-100 words). | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 1c: Write down the seven steps of cheese production, briefly explaining each step in 1-2 sentences. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 2a: What are the five types of milk used for cheese production, including soy? Give an example of 1 cheese for each instance. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 2b: What are speciality cheeses? Give two examples. (25-50 words) | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 2c: Identify the following cheeses from the pictures and match them correctly with their names, adding origin and milk used for production. CHEESE NAME ORIGIN TYPE MILK USED 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Cheese Names 1. Edam 2. Parmesan 3. Emmenthal 4. Roquefort 5. Stilton 6. Camembert 7. Manchego 8. Mozzarella 9. Cheddar 10 Feta | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 2d: Briefly explain the cultural significance of cheese. (50-80 words) | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 3a: For the cheeses identified above in question 2, please share their characteristics: (At least 2 each) > Flavour > Texture CHEESE FLAVOUR TEXTURE Edam Parmesan Emmenthal Roquefort Stilton Camembert Manchego Mozzarella Cheddar Feta | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 3b: For each of the following cheese types, give two examples and list a few uses. CHEESE EXAMPLE USES(at least three) 1. Cheddar 2. White Mould 3. Blue Mould 4. Washed Rind 5. Hard 6. Semi-Hard 7. Eye 8. Fresh 9. Stretched Curd 10. Cheddar | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 3c: Match the following cheeses with suitable accompaniments and garnishes. CHEESES ACCOMPANIMENTS & GARNISHES Edam Parmesan Emmenthal Roquefort Stilton Camembert Manchego Mozzarella Cheddar Feta ACCOMPANIMENTS & GARNISHES 1. Cantaloupe, pecans, baguette 2. Honey, almonds, marmalade 3. Cucumber, tomato, red onions 4. Prosciutto, balsamic vinegar, spiced quince, spiced nuts 5. Peaches, apricots, cherries, melons 6. Cherries, apples, walnuts, cashews, dill crackers 7. Apples, grapes, peaches, and pears 8. Honey, pecans, roasted red peppers, meat and fish, nut bread 9. Olive oil, tomatoes, basil, grilled vegetables 10. Honey, spiced apples, meat | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 4a 1. Define ‘garnish’ and give some examples.(30-50 words) 2. List 10 popular cheese accompaniments. | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ | No ☐ No ☐ | |
| Question 4b: Choose any ten popular cheese accompaniments from above and fill the table below: Popular Accompaniments Best paired with | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 4c: Describe the purposes of the following accompaniments: Accompaniments Purpose (one to two sentences) Dried fruits: Fresh fruits Sauces Crackers Bread | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 5: Below are examples of some commonly used food labels in the hospitality industry. Please explain the below terms (30 to 50 words). 1. Best before: 2. Use by: 3. Use first: 4. What is ‘FIFO’, and why do you use stock rotation in the Food Service? (30 to 50 words) | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ | No ☐ No ☐ No ☐ No ☐ | |
| Question 6a: Concerning cheese service, fill in the blanks and complete the following sentences. maintain shape crowd damp pre-cutting knife 60 dry 1. Remove most cheeses from the refrigerator at least ____________ minutes before serving to allow them to come to room temperature. 2. Cover loosely with a ____________ tea towel or plastic wrap until serving time. 3. It is better to keep pieces of cheese whole because ____________ it into cubes causes it to ____________ out sooner. 4. It is important to prepare and cut slices or wedges of the cheese in such a way as to ____________ the ____________ of the original wedge. 5. Use a different ____________ for every cheese. 6. Do not ____________ the cheese board. Placing too many cheeses on a cheese board makes them hard to cut. | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 6b: In the below-provided table, mention one dish that may be served as a cheese dish Contexts in which cheeses are served Example of a dish As appetisers As entrees As a cheese course As part of the dessert course As cheese tastings As a standalone meal Buffet | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 7a: “Minimise waste to maximise the profitability of cheese prepared “. Concerning the statement above, list five ways to reduce cheese waste in restaurants. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| 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. Cheese Type Storage Tips Cheese Type FETA a. Store chilled in a coolroom wrapped in plastic wrap for several weeks. Avoid air contact as this will cause the surface to dry and crack. Eye cheese BOCCONCINI b. As it ages, the smell will change. A strong ammonia smell means cheese is too old. Fresh Unripened cheese CAMEMBERT c. Keep chilled in water for up to 1 week if fresh. Blue Cheese TALEGGIO d. It can be stored for long periods due to low moisture content. If stored properly, it can last for 12 months. Stretched curd CHEDDAR e. Must be kept/stored in the brine when purchased in a refrigerator between 0-5 C. Hard Cheese EMMENTAL f. Keep in the original wrapping until ripened (soft in the centre) for up to 4 weeks. White mould cheese GORGONZOLA g. Store chilled in original wrapper for up to 4 weeks. Only store for two weeks with a foil against the cut surface when cutting. Washed Rind Cheese PARMESAN h. Stored chilled will keep for several months if not cut. Cheddar style cheese | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 7c: Fill in the following statements related to the safe storage of cheese: foil maturation washed-rind stacking 4-6 wax-paper harder react longer cover wrapper blue-mould 1. Generally, always store cheese wrapped in its original ____________. 2. Use ____________if the original wrapper is unavailable, allowing the cheese to breathe. 3. Avoid using ____________ for wrapping blue cheese for more than two weeks, as it will ____________ with the cheese. 4. As a general rule, the ____________the cheese, the ____________ its shelf life. 5. Store ____________and ____________cheeses separately from other foods. 6. Cheeses should be stored in the refrigerator at temperatures between ____________C. 7. Only ____________ the cut surface of the cheese to enable the natural rind to breathe. 8. When cheeses are removed from their original packaging, avoid ____________ them on top of one another as it damages the rind, misshapes the cheeses, and hinders further ____________. | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 7d: Concerning maintaining good Hygiene Standards when handling cheese, match the following to complete the statements below: Column 1 Answer Column 2 Every time the cheese is cut 1. utensils should be clean. Every time cheese is handled 2. and change them after handling every cheese. Every time cheese is cut, 3. a fresh piece of plastic wrap should be used to seal the cheese from outside contamination. Wear food handling gloves 4. handlers should have ‘clean’ hands. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| 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) | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ | No ☐ No ☐ | |
| Question 8b: What is the degree of ripeness in cheese? What are its effects on the taste of cheese? (50-80 words) | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 9a: Using the numbers, arrange the steps used to safely clean the kitchen equipment and premises according to food safety standards. Steps Correct order 1. Sanitise all areas with sanitiser spray and leave to air dry. 2. Empty reach-in coolers and wash and sanitise them 3. Clean sinks and faucets 4. Clean the ovens. Be sure to follow the manufacturer’s instructions. 5. Oil cast iron cookware 6. Clean freezers 7. Empty and sanitise the ice machine 8. Wash walls and ceilings 9. Wipe down the dry storage area 10. Wash behind the hotline (oven, stove, fryers) to reduce grease build-up, a major fire hazard. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 9b: What are the three basic steps of cleaning the work area in a kitchen? | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 9c: What is the difference between cleaning and sanitising? (30-50 words) | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 10a: Identify the following cheese knives below and list their uses: 1. 2. 3. 4. 5. 6. Cheese knife name Use 1. 2. 3. 4. 5. 6. | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 10b: Identify the cooking methods below. Add the equipment required for each one. Pictures Cooking Method Equipment used 1. 2. 3. 4. 5. 6. 7. 8. | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 10c: Identify the following items of kitchen equipment below and write their uses: Blender Garlic press Meat cleaver Rolling pin Can opener Grater Mixer Spatula Corkscrew Ladle Mixing bowl Strainer Colander Measuring cup Potato masher Tongs Frying pan Measuring spoons Roasting pan Whisk Equipment Use Equipment Use a. k. b. l. c. m. d. n. e. o. f. p. g. q. h. r. i. s. j. t. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 10d: In one to two sentences, briefly explain the following cookery methods and add ingredients using those methods. Preparation method Explanation Ingredients 1. Boiling 2. Frying 3. Scrambling 4. Poaching 5. Roasting 6. Baking | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 11a: What are five different types of service ware to present cheeses? Include a minimum of one example for each. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| 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. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| 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. Checks Answer Adjustments 1. Sauces and dips: Check if the correct sauces and dips are being served. a. Wipe the edges with a clean cloth or tissue with vinegar 2. Garnish: Check if the garnish is correct, visually appealing, the right size and fresh. b. Add seasoning if required. Remake if not acceptable. 3. Drips and spills: Check service ware for any drips and spills. c. Change the ingredients to add more colour or a more colourful garnish. 4. Visual appeal: Check if the dish has good eye appeal and looks colourful and attractive. d. Check standard recipe and change if necessary 5. Taste: Taste the dish before service. Check if the seasoning is appropriate. e. Replate, if necessary, on correct service ware. 6. Service-ware: Check if service ware is clean and of the correct size. Not too big or too small. f. Check standard recipe and change if required. Change the garnish if too big or small or not fresh. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 11d: List eight considerations when adjusting cheese presentation to maintain hygiene and visual appeal. | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 12: Answer the following questions Question 12a. Explain the term ‘mis en place’. (1 to 2 sentences) | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 12b. What are the five benefits of Mis en place, or sorting and assembling ingredients? | Satisfactory response | |
| Yes ☐ | No ☐ | |
| Question 12c: Select the correct tool below to measure the following ingredients. Measuring cups / Measuring spoons / Measuring jugs / Digital Weighing Scales Ingredients Tools 1. Rice 2. Salt 3. Oil 4. Cottage cheese 5. Grated cheddar cheese | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ | |
| Question 13a. What is a portion size? List five considerations based on which we can determine the size of cheese portions. (max 100 words) | Satisfactory response | |
| Yes ☐ | No ☐ | |
| 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. | Satisfactory response | |
| 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ | No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ | |
| UAT 2 –Practical Demonstration |
Pre-assessment checklist
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.
Information for students
- Please make sure you have completed the necessary prior learning before attempting this assessment.
- Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
- Please make sure you understand what evidence is required to be collected and how.
- Please make sure you know your rights and the complaints and appeal process.
- Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
- Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
- Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
- Due date of this assessment task is according to your timetable.
- In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
- Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
- Request for an extension to submit your assessment work must be made before the due date of this assessment task.
Reasonable adjustments
- If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.
Assessment task instructions
Assessment type:
- Practical Demonstration
Instructions provided to the student:
Applicable conditions:
Resubmissions and reattempts:
- Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
- Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
- For more information, please refer to the RTO Student Handbook.
Location:
- This assessment task may be completed in (tick the relevant box):
| ☐ Learning Management System | ☐ Classroom |
| ☐ Simulated learning environment | ☐ Workplace |
| Other: ____________________________________ | |
Purpose of the assessment:
- Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.
General Instructions for attempting the Practical Demonstration:
- Student must complete all the activities of this assessment task.
- Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
- The student must complete all the provided templates (if any).
| Resources required to complete the assessment task: |
- Computer
- Internet
- MS Word
| Skills must be demonstrated in an operational commercial kitchen. This can be: Assessment must ensure access to: |
| Activity 1: Produce Cheese dishes | ||||
| Your task | 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. Recipes are in the recipe booklet. Tasks to be performed Cheese dishes to be produced: The prepared and served cheeses must include the following cheese types as specified in the recipe book: Throughout this task, the following techniques and conditions for producing cheese dishes must be included: You must refer to the checklist provided at the end of the task and complete the task requirements. | |||
| You will be required to complete and/or attach. | Two portions of each recipe need to be prepared, and one portion of any one recipe to be prepared for special dietary requirements. When submitting the completed assessment, the students must take a photo of the finished dish and attach it to the assessment checklist. 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. When submitting the completed assessment, the students must take a photo of the finished dish and attach it to the assessment checklist. | |||
| Timeframe | Your trainer will give you 4 hours to complete this activity. Preparation and cooking time: 3.5 hours Presentation time:0.5 hours You may ask for additional time if required. | |||
| Performance criteria checklist for unit assessment task: | ||||||
| Trainer/ Assessor to complete | ||||||
| PRODUCE CHEESE DISHES Please comment on | Recipe 1 Cheese Plate | Recipe 2 Cheese Souffle | Recipe 3 Insalata Caprese | Trainer/Assessor Comments | ||
| 1. Mise en Place | 1.1 All food contact surfaces washed, rinsed, sanitised and air-dried 1.2 Selected and safely used tools & equipment of the correct size and shape as per the recipe card. | YesNo | YesNo | YesNo | ||
| 2. Ingredients | 2.1 Read and confirmed cheese requirements from the recipe book 2.2 Collected ingredients from store and cooler as per the recipe card 2.3 Checked quality and freshness of cheese 2.4 Checked use by and best before dates 2.5 Followed FIFO while using ingredients from the store 2.6 Correctly weighed and measured ingredients as per the standard recipe 2.7 Organised ingredients for the production 2.8 Prepared cheeses using each of the following cheese types with suitable garnishes and accompaniments: cheddarwhite mouldblue mouldwashed rindhardsemi-hardeyefreshstretched curd | YesNo | YesNo | YesNo | ||
| 3. Benchwork | 3.1 Clear of clutter 3.2 Avoiding cross-contamination | YesNo | YesNo | YesNo | ||
| 4. Workflow | 4.1 Logical 4.2 Sequential 4.3 Timing | YesNo | YesNo | YesNo | ||
| 5. Safety | 5.1 Bench is stable 5.2 Stoves have guards 5.3 Selected, assembled, and used various tools and equipment per the manufacturer’s instructions. 5.4 Wearing complete uniform with safety shoes, apron and cap. 5.5 Demonstrating proper lifting techniques 5.6 Demonstrating proper safe handling and usage of knives and other equipment. 5.7 Speed, timing, and productivity are appropriate without compromising on safety 5.8 Following food safety practices and procedures when handling and storing cheese | YesNo | YesNo | YesNo | ||
| 6. Hygiene | 6.1 Personal hygiene is always maintained 6.2 Uniform is clean | YesNo | YesNo | YesNo | ||
| 7.Preparation Technique | 7.1 Accessed modified recipe (instructions / task information / requirements) 7.2 Appropriate equipment selected for each task (size and type) 7.3 Checked equipment for cleanliness and availability 7.4 Select appropriate ingredients and preparation techniques to optimise nutritional quality of dishes. 7.5 Weighed and measured ingredients for two portions as per the recipe 7.6 Cleaned and cut ingredients for two portions as per quality standards 7.7 Minimised wastage 7.8 Identified and gathered appropriate ingredients as per the production sequence | YesNo | YesNo | YesNo | ||
| 8.Cooking Technique | 8.1 Cooking 8.1.1 The student used the correct cooking method and technique for relevant ingredients 8.1.2 Cooked ingredients to recommended internal temperature. | YesNo | YesNo | YesNo | ||
| 8.2 Preparing accompaniments and garnishes 8.2.1 Student prepared accompaniments and garnishes as per the standard recipe. | YesNo | YesNo | YesNo | |||
| 8.3 Quality Control 8.3.1 Checked taste, texture, and temperature of dishes per quality standards 8.3.2 Portioned correctly as per standard recipe 8.3.3 Visually evaluated dish and adjusted presentation as required. | YesNo | YesNo | YesNo | |||
| 9. Presenting | 9.1 Selected appropriate service ware to present dish as per organisational standards 9.2 Presented the dish attractively using creativity 9.3 Added garnish to enhance the dish’s presentation as per the standard recipe. | YesNo | YesNo | YesNo | ||
| 10.Finished Product | 10.1 Saleable product10.2 Adjusted final presentation (as per trainer feedback)10.3 Quality & taste approved by the trainer10.4 Correct Visual appearance10.5 Timing as per recipe10.6 Temperature as per recipe | YesNo | YesNo | YesNo | ||
| 11. Storage | 11.1 Stored leftover portions correctly, ensuring food safety 11.2 Refrigeration / chilling / freezing 11.3 Stored reusable by-products for future cooking, saving cost and the environment. | YesNo | YesNo | YesNo | ||
| 12. Cleaning | 12.1 Cleaned the workstation using appropriate cleaning agents as per organisational policy. 12.2 Discarded excess leftovers (only if unusable) as per the organisation’s policy | YesNo | YesNo | YesNo | ||
| 13.Dietary requirement | 13.1 The student successfully identified the ingredients that need to be eliminated or substituted as per the dietary requirement 13.2 The student incorporated the dietary requirement without compromising on the quality of the dish in terms of: TasteTextureVisual Appeal | YesNo | YesNo | YesNo | ||
| 14.Cheese Service | 14.1 Removed cheese from fridge 30-60 minutes before service to bring to room temperature before service. 14.2 Served the cheese creatively leaving space between and in centre for decoration with rind facing middle of the plate. 14.3 Kept cheese covered until serving time and cut them just before service. 14.4 Cheese platter arranged artistically with suitable accompaniments and garnishes but without overcrowding the plate. 14.5 When serving the cheese maintained the shape of the cheese. 14.6 Served each cheese with a different knife. | YesNo | YesNo | YesNo | ||
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