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

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 outcome	S	NS	DNS	Resubmission	Y	N

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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 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:

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.

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

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

Cheese related culinary term	Description	Correct 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 type	Description	Example
Cheddar
White mould
Blue mould
Washed rind
Hard

Cheese type	Description	Example
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 type	Common 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 type	Garnishes and accompaniments
Cheddar
White mould

Cheese type	Garnishes 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.

Bases	Description	Example
Cow’s milk
Sheep’s Milk
Goat’s milk

Bases	Description	Example
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:	Satisfactory			Not satisfactory
Assessor signature:
Assessor name:
Date:

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