Cookery

SITHCCC040 prepare and serve cheese

08 May 2024 11:11 AM | UPDATED 2 weeks ago

SITHCCC040 prepare and serve cheese:

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

Feedback

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 required
You 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:

review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide

comply with the due date for assessment which your assessor will provide

adhere with your RTO’s submission guidelines

answer all questions completely and correctly

submit work which is original and, where necessary, properly referenced

submit a completed cover sheet with your work

avoid sharing your answers with other students.

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 typeDescriptionExample
    Cheddar  
    White mould  
    Blue mould  
    Washed rind  
    Hard  
    Cheese typeDescriptionExample
    Semi-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 uses
    Cheddar 
    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 accompaniments
    Cheddar 
    White mould 
    Cheese typeGarnishes and accompaniments
    Blue 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.

    .

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

    BasesDescriptionExample
    Cow’s milk  
    Sheep’s Milk  
    Goat’s milk  
    SITHCCC040 preparing and serving cheese

    BasesDescriptionExample
    Buffalo 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 served
    As appetisers 
    As entrees 
    As a cheese course 
    Contexts in which cheeses are served  Example type of cheese/dish that could be served
    As 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  No
      Question 1   
      Question 2   
      Question 3   
      Question 4   
      Question 5   
      Question 6   
      Question 7   
      Question 8   
      Question 9   
      Question 10   
      Task outcome:SatisfactoryNot satisfactory
      Assessor signature: 
      Assessor name: 
      Date: 
      SITHCCC040 preparing and serving cheese

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